Homebrew Beer Recipes | Page 365 | Browse 315,000+ at Brewer's Friend

Author:

UncleBrian

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 1/24/2020 9:08 PM

Notes:

Author:

Stellenbosch

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 11:05 AM

Notes: Robust Flanders Red Ale
Hops aged for 1 year at room temperature, second addition wild hops (from Poland)
Got 42L of d = 1.076, right to the point
Corn pregelatinized but not extensively
Mash: 63 20', heating up to 73 20', 40 min at 73, 5 min to the end of this rest Carafa was added, within 10 min it reached 78C

Started fermenting at 14C (yeast cake from previous beer), went up to 19C.

Mash very thick to leave some starches even at the cost of efficiency

after 10 days d = 1.011. Split into two - one secondary and second with bugs. 02.05.2016
secondary: 3-4 months, 20-23C. After 42 days (14.06.2016) add oak cubes 1x1x1cm, middle-toasted, 50g.

Author:

rrenaud

Boil Size: 7.6 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 63

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 8:27 AM

Notes: I decreased IBU from base recipe, hoping for more acidity from the lacto.

Added dregs from a Bruery Oude Tart, Drie Fonteinen Gueze, allagash ghoulship, bfm bon chien.

14.5 brix @ 4.8 gal, will dilute to 5

4/20/2016: 1.008 grav, moderately sour, still some sweetness/malt in the background, pleasing.

9/10/2016: 1.005 grav, smells a tiny bit horsey, tastes pretty sour, not much sweetness anymore. putting on 2 pounds dry black currants`

Author:

gorefisted@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 2:34 PM

Notes: 10% CHERRYWOOD SMOKED MALT
10% ROLLED OATS
1 LITER BARISMO COLDBREW COFFEE CONCENTRATE
4 OUNCES GRADE "A" VERMONT MAPLE SYRUP
100% IMPERIAL BREAKFAST STOUT

----------

A true, new-school "maximalist" stout with a no-holds-barred approach to flavoring. This is designed as an imperial breakfast stout that pulls no punches and pushes the current envelope of complexity for us and our current homebrew project. Very excited to see it come to fruition.

10/24/15: Finally getting around to brewing this bad boy. Updates to come.

Brew day went fine but we did need to add DME to get to our target gravity. The new system seems worse at getting high-gravity wort, but it's also easier to use so we're basically just fixing these little gravity errors as they happen. Not a huge deal. Should come out quite good, to be honest. We'll update here on the maple syrup and coffee additions, for sure.

Going in to this one, we had the idea of creating a one-gallon parti-gyle batch of "Cinnamon Rauch Brunch" (our horrible pun game is very strong and we want you to know this) with added Cinnamon Toast Crunch® cereal and cinnamon sticks. Using the weaker runnings after collecting a decent amount for the main batch, we boiled down to get about a gallon of wort which will probably produce a beer in the 4.5-5% realm. The hop additions for this were different, also, since it was boiled and prepared separately despite using the same malt bill. 0.5 oz of whole-leaf Amarillo was added at 60 minutes and 0.35 oz of East Kent Goldings at 5 minutes to the end of the boil. The cinnamon sticks (about 0.6 oz/2 whole sticks) were added at 10 minutes to the end of the boil. Needless to say, we're very pumped about both of these. Having drinkable yet intensely-flavored stouts on hand is going to be a huge must for the upcoming New England winter, especially since it's supposed to be brutal. Until next time... -A

11/7/15: Just added ~900 mL of pasteurized, cold-brewed coffee concentrate to a sanitized fermenter and racked Appetite on top of it. Smells amazing. We performed a "taste test" to determine what ratio of coffee to beer to use, and this seemed satisfactory.

11/14/15: Currently measuring syrup to bottle carbonate this bad boy. Looks like we have about 4 ounces of grade A syrup mixed with ~8 ounces of water to make a 1:2 solution.

11/21/15: This rules. Just straight up awesome. Great balance of all of the flavors, and it really comes into its own the closer it gets to room temp. Need to track its progress as it will likely take a couple more weeks to fully carbonate, but it's on its way to becoming an incredible beer of its own. Really happy with it so far!

12/19/15: I just opened a bottle at 5 weeks, and this is, bar none, the best beer we've ever made. There's just no contest. Here's what I wrote on Facebook about this goddamn awesome drink:

"Deep, intense and layered with strong roasty flavors from both the coffee and melange of dark malts used, it also presents with dark fruit, subtle campfire smoke and woodsy maple from the syrup used to bottle-condition it. Oats help make the mouthfeel creamy and smooth, belying its hefty 10.1% ABV"

We're having a sorta "release party"-ish event for it in mid-January and making people brunch to pair it with. I'll be opening a bunch of shit from my cellar as well as fresh stouts deemed worthy of pairing alongside this decadent masterpiece. Yeah, I said it. This is our masterwork. WHAT.

-A

BTW THE BRUNCH WENT REAL WELL AND EVERYONE WAS IMPRESSED BY OUR AWESOME BEER.

MASH SCHEDULE:

-Strike-in at 145 F and hold for 30 minutes (beta-sacch rest)
-Raise to 155 F and hold for 60 minutes (alpha-sacch)

Author:

HopMantis Brewing Co

Boil Size: 7.83 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 10/12/2017 3:20 PM

Notes: Roast purple yam at 325F for 1 - 1.5hr depending on the size of the yams to caramelize and maximize flavor output. Smash the yams into a pulp then add to mash tun along with grist following mash steps.

Author:

Timothy

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/28/2016 9:01 PM

Notes: mash in 50c

50c 30m
63c 40m
69c 20m
76c 10m

Author:

dazzla

Boil Size: 60 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 8:54 AM

Notes: Cacao nibs & vanilla pod tincture made on brewday:

Cacao nibs 100g
Vanilla pods 2 off
100ml Vodka or other spirit

add more liqour as it is absorbed, add to fermentor when a gravity of 1.020 is achieved

hydrate yeast, day prior to brewday, add 500ml of brewing sugar/water solution to a gravity of 1.030 on brewday

Author:

Swingaling

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/2/2016 5:32 AM

Notes:

Author:

mystikhybrid

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2014 7:34 PM

Notes: http://www.themadfermentationist.com/2013/04/nanus-naardensis-and-custersianus-three.html

Author:

PAX Brewing & Meadery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 7/4/2013 11:48 PM

Notes: 3rd Place - Novemberfest 2013

Author:

brion8

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 25

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: 10/8/2012 8:08 PM

Notes: Pitch two packs of yeast.
Used CTZ rather than Zeus.

Author:

LifeIsStout

Boil Size: 6.5 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: 7/23/2012 4:35 PM

Notes: Brewed this for a friend, should be ready for his labor day celebration.

Author:

peterj

Boil Size: 3.25 Gallons

Boil Time: 45

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: Corn Sugar

Priming Amount: 2.5 oz

Creation Date: 5/15/2012 4:57 PM

Notes: Primary 3 weeks
Bottle condition 3 weeks
Chill at least over night

Tastes pretty good. Light and refreshing. Lemon flavor is a little more prominent than expected but still good. Maybe use less lemon zest or different hops. Tastes more like a pale ale than a wheat beer probably because I only added wheat extract. Partial mash malted wheat or flaked wheat and base grain to get it more wheaty. But lemon pale ale works just as well!

Author:

maconmatt

Boil Size: 6.21 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/6/2013 11:14 PM

Notes:

Author:

Bakke Brygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 12/16/2016 1:56 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

Author:

dpatrickv

Boil Size: 7 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: 5/21/2012 7:13 PM

Notes:

Author:

liquid bread brewery

Boil Size: 16 Gallons

Boil Time: 90

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: 2/26/2012 11:09 PM

Notes:
Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Add a Brett C culture in secondary after building it up via starter. Adds a nice leathery/citrus/pineapple complex flavor. Dry's the beer out substantially and really adds a huge amount of complexity. Drying the beer out helps substantially in the finish.

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 9:19 AM

Notes:

Author:

Mark

Boil Size: 11.5 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: 5/9/2012 2:17 AM

Notes: Strike 172F
2 Teaspoon Irish Moss

Author:

Bob Zormeir

Boil Size: 3.48707 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: 4/1/2011 8:53 PM

Notes: