Homebrew Beer Recipes | Page 2725 | Browse 310,000+ at Brewer's Friend

Author:

Stu9158

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2019 9:08 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2022 2:44 AM

Notes: Brewed on 9/27/20222 via BIAB Method with Connor Cox

Mash water = 6.5 gallons at ~153 F for 60 minutes
SG = 17.5 Brix = 1.072 g/L
OG = 4 gallons of 25.2 Brix = 1.106 g/L

Put wort onto S-33 yeast cake from previous english porter.

On 9/29/22 the gravity was 1.034 g/L.

Final gravity should be close to 10.5% ABV

On October 9th I added a few ounces of medium/dark oak chips that had been soaking in 375 mL of Makers Mark. All oak chips and booze were poured into the stout to age until 11/12/22 when I kegged all 3 gallons to carbonate and age until Christmas.

A few 0.75L bottles will be conditioned as well. Yeast is CBC-1.

Author:

myreality91

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2022 5:32 PM

Notes:

Author:

Boil Size: 2.93 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/20/2022 1:58 AM

Notes:

Author:

Maltose Falcons

Boil Size: 51.75 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2021 6:50 AM

Notes: Special Instructions / Notes:
The archive of older receipes don't tend to include FG #'s which means that it is all a guess. YFGMV! (your final gravity may vary)

cr

Author:

KnapptronixBrew

Boil Size: 118 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2021 10:18 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 64.8 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.18 bar

Creation Date: 4/9/2021 7:32 PM

Notes: Recipe is:
Recipe: (23li)
Whenuapai Barrel aged stout:

OG: 1.090
FG: 1.020
ABV 9.2
Boil: 60 mins

American Ale: 5kg
Munich malt: 1kg
Crystal dark: 0.5kg
Crystal med: 0.5kg
Oats flaked: 0.4kg
Choc malt (dark): 0.4kg
Choc malt (light): 0.4kg

Hops: Pac Jade 30g at 60 mins
Yeast: Nottingham Ale x 2

Calcium Sulphate (Gypsum) 10g at Mash
Deltafloc: 1 tab at 15mins remaining.

Mash water: 24.52 li
Sparge water: 7.04 li

Mash 67 deg C for 90 mins
Mash out 75 deg C for 10 mins

Ferment 19 deg C for 10 days and 0 deg C for 2 days

Author:

Chae hyeon Na

Boil Size: 20 Litres

Boil Time: 120

Boil Gravity: 1.061

Efficiency: 46

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/25/2021 6:56 AM

Notes: 귤 2.5kg을 다져서 발효 시작 3일 후 투입
프렌치 오크칩(45g)+카카오닙스(250g)를
다크럼(디플로마티코 만투아노 200ml)와 2주 접촉 후 발효조 투입
총 2주 발효
오렌지 원액+럼 선택사항 이건 일단 맛을 보고 정하는걸로

Author:

arinomibrewery

Boil Size: 700 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 75

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2021 9:27 AM

Notes:

Author:

Boil Size: 25.77 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2020 9:25 AM

Notes:

Author:

Libre Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 4:34 AM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 30 Litres

Boil Time: 240

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 1:33 AM

Notes: Mash with Juniper Berries infusion for two hours.
Laurter.
Boil for four hours.
Pitch kveik at 40 degrees, and keep the temperature until fermentation is over. Three days aprox.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2018 7:30 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/8/2017 8:32 AM

Notes:

Author:

Simon PK Smith

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 12:25 PM

Notes: Stagger feed w brown sugar syrup and lavalin 1118 after primary slows
rack into secondary with oak chips

Author:

caribbeanbrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2016 8:21 PM

Notes: Al terminar los 60 minutos de hervido, apagar la estufa y añadir los lúpulos de whirlpool, bajar la temperatura a 180f y seguir revolviendo el wort por 10 minutos. Luego bajar la temperatura a 68f para añadir la levadura. Al séptimo día de fermentación echar los lúpulos para el dry hopping y al día décimo de fermentación embotellar o poner en keg.

After 60 minutes of boiling, turn off the stove and add the whirlpool hops, lower the temperature to 180f and continue stirring the wort for 10 minutes. Then lower the temperature to 68f and add the yeast. On the seventh day of fermentation, add the hops for dry hopping and on the tenth day of fermentation bottle or put in a keg.

Author:

Brewer77

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2016 8:42 PM

Notes:

Author:

fatherdano

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2016 2:52 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2015 10:29 PM

Notes:

Author:

bizoneil1

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 2:46 PM

Notes: We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity.

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.