Homebrew Beer Recipes | Page 287 | Browse 320,000+ at Brewer's Friend

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2015 1:28 AM

Notes:

Author:

rocketbats

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2019 3:58 PM

Notes: Add lactose @ 15 minutes remaining in the boil
Add .5 fl oz Lorann PB Flavoring at kegging

Modified from another user's recipe here: https://www.brewersfriend.com/homebrew/recipe/view/501067/tailgate-peanut-butter-milk-stout

Found on a homebrew forum that Tailgate uses pale rather than MO, added some more chocolate to adjust color to compensate, and adjusted from metric to Murica units.

Asked LHBS to double crush grains for better BIAB efficiency

Author:

kittykitt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2013 8:22 PM

Notes: Normally go with citra at 5 mins, but subbing simcoe for version on 11.17.13

Author:

Meddo

Boil Size: 32.3 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 7/29/2016 12:26 AM

Notes: We recommend a method similar to a Narziss fermentation, where the first two thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer.

Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5 gallon carboy or Cornelius keg for lagering.

In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur.

Author:

BiggHaus

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/8/2012 2:17 AM

Notes:

Author:

Doz

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

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: 8/17/2019 10:02 AM

Notes:

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 11/13/2012 12:39 AM

Notes: Work stoppped draining, had to stir to get going again, I let the water level drop below the grain level and this created air pockets that stopped the drain of the wort

Wort had string of what looked like "string"

Flavoured with 5 Jalapeno, one with seeds two days

Author:

Spacepuppy

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 12/2/2012 11:55 PM

Notes:

Author:

Dexlor

Boil Size: 5.5 Gallons

Boil Time: 70

Boil Gravity: 1.007

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2018 8:47 PM

Notes:

Author:

BigDaddy84

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.75

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: 1/9/2021 9:44 PM

Notes:

Author:

erhowell@mindspring.com

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 9:57 PM

Notes: ABV: 6.0%
IBU: 30
OG: 15.5
HOPS: US Goldings

MALTS: 2-Row Pale, Wheat, Crystal 86, Crystal 120, Chocolate, Chocolate Wheat, Black

OTHER: Olive & Sinclair cocoa nibs, essence of peanut butter

Author:

jean-marc

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 69

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2017 5:21 PM

Notes:

Author:

Joel Mercer

Boil Size: 14.25 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2015 8:09 PM

Notes:

Author:

Nick Mc

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 10/5/2018 10:03 AM

Notes: Brewed 5/10/18.
Step mash

Protein rest 50°C 20mins

Mash 66°C 60mins

Sparge 75°C 20mins
Wort looks very clear!

SG1064, temp 20°C, yeast pitched 6/10/18.

SG1010 14/10/18 (day 8), dry hopped 30g Cascade.

Kegged 22/10/18 (day 16).

Author:

Wallacebiy

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2013 6:23 PM

Notes:

Author:

trashguy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2012 8:58 PM

Notes: Sweet Oat

Author:

Si-Co Brewing

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 11:19 PM

Notes:

Author:

buzzerj

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2013 2:31 AM

Notes: Brew in a bag. Expect Rye Malt to absorb and hold more water when lautering. Ferment this cold (at 62 degrees F). A truly Vulgar brew.

Author:

Eggertsville Brewhouse

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 66

Mash Thickness: N/A

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: 7/14/2012 7:01 PM

Notes:

Author:

8^bit Homebrew

Boil Size: 41.5 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: dextrose

Priming Amount: 235 g

Creation Date: 8/11/2019 3:03 AM

Notes: Inspired by Le Petit Prince recipe by Jester King.
https://jesterkingbrewery.com/current-blog/le-petit-prince-homebrew-recipe