Homebrew Beer Recipes | Page 451 | Browse 310,000+ at Brewer's Friend

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Turbinado

Priming Amount: 3 oz for 21 days

Creation Date: 1/7/2013 3:53 PM

Notes: 0 min boil hop = Post Boil Swirl Hops.

Mash at 150F. Kill the flame after the 90 min boil and add the Post Boil hops, swirl, cover and let sit for 60 min. After 60 min, drop the temp quickly, pitch and ferment at 70F for 14-17 days. Cold crash to 37F before racking to secondary. Rack to secondary, let the beer warm back to pitching temperature, and dry hop. I like to rack to a layer of CO2 covered hops (in this case, sack full of whole hops) in secondary. Bottle at 70F for 21 days.

Author:

MH-V

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 4:35 AM

Notes: We started with .5 oz additions of Nugget, but doubled them both because we used last year's hops, which have probably lost potency.

Author:

DanMart

Boil Size: 7.65 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 95

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: 4/10/2023 10:46 PM

Notes:

Author:

PGBrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: cane sugar

Priming Amount: 4 oz

Creation Date: 11/12/2012 10:13 PM

Notes: Use pure unsweetened cranberry juice (such as Knudsen or Lakewood), not the stuff you drink for breakfast. Add at flameout to retain the flavor.

I racked to the secondary after 10 days, then waited a week before bottling.

Looks and tastes true to the style, except it has just a hint of cranberry. Opened at a Christmas gathering and it was far more popular than any of the commercial beers offered!

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 90

Boil Gravity: 17.5

Efficiency: 81

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 11:55 AM

Notes:

Author:

allanf

Boil Size: 32.2 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 8:30 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

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: 11/26/2015 6:50 PM

Notes:

Author:

dpatrickv

Boil Size: 7.5 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: 2/11/2013 3:05 PM

Notes:

Author:

hines57

Boil Size: 12.5 Gallons

Boil Time: 75

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.133

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 4:59 PM

Notes: Mash low for 90min. Mashout to 155 for 30 min. Pitch with Aerated 2 x normal Yeast quantity that are actively fermenting. Pitch at 48F into well aerated wort and let ferment rise to 52F, hold at 52f until complete. If needed do diacetyl rest at 58 to 60F for 2-3 days. Cool to 42F. Rack off settled yeast. Hold at 42F for two to three weeks, then Cool to 33F for a minimum of eight weeks (12 weeks or longer because of high alcohol). Make 2 batches = 22 gallons and freeze in corny kegs to get 10 gallons of Eisbock. Note IBU will be concentrated in the Eisbock. Place in Rum/Wiskey barrel and age 6 months to 12 months. Estimated ABV = 15 to 17%. Bottle with ? priming sugar and Champagne yeast and or CBC-1 yeast or keg and force carbonate and bottle with the Last Straw.

Author:

metsis

Boil Size: 7 Litres

Boil Time: 90

Boil Gravity: 1.138

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2015 3:37 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2016 7:43 PM

Notes: Great Summer beer that I don't have to bother with a fermentation temperature control.
Ferment between 75-80 degrees for 3 weeks. Crash and force carb.

Best in Show Silver Hilo Hombrew Competition 2017

Author:

jordanfrenzy

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

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: 8/12/2016 1:14 AM

Notes:

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 100 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 4:48 PM

Notes:

Author:

GFHomebrew

Boil Size: 23.48 Litres

Boil Time: 40

Boil Gravity: 1.04

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 39 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 8:14 AM

Notes: Yeast is recultured coopers yeast from bottle dregs.
Base malt is Baret Bursons Pale Malt
Joe White wheat malt.
Not on Brewers Friend drop down fermentable options :(

Author:

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.108

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2019 3:24 PM

Notes:

Author:

WildHighlander

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 9:02 PM

Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis

Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15

Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.

Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.

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 (St. Celeia) 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 (St. Celeia) 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.

Dec 10, 2015
Split batch into two kegs (2.75 Gal each)

1) Added 1.5 oz Cranberry extract / 1.25 oz Chocolate extract

2) Added 2 oz Cherry extract / 1 oz Vanilla extract

Will add 1 cup of cold brewed coffee to each for bitterness and balance.

Perfect for Christmas!

https://www.facebook.com/groups/OklahomaCraftBeerLovers/permalink/932385630188360/?notif_t=group_post_mention

Fr. Bryan Ketterer review on Facebook: 1/1/2016
Home brew review for Kenneth Henderson's RIS. This is the cherry cafe vanilla version from his split batch. Second part to follow later.
The nose is a delightful cross between a gussied up Starbucks mocha and a chocolate covered cherry in cream candy. Coffee, chocolate, sweetness, cherry.
The taste follows the nose almost exactly. Coffee, chocolate, and caramel right up front and mid palate, transitioning to a light cherry finish. Maraschino cherries I believe?? The vanilla keeps me thinking of the filling in those chocolate covered cherry candies. Mouthfeel is silky smooth with very fine carbonation bubbles. If you told me this were brewed with lactose, I could believe it, though I don't think it was.
Overall, very impressed. Incredibly easy drinking imperial stout with a great balance of coffee, caramel and chocolate sweetness, and cherry. Each sip yields a slightly different flavor experience. I love the label and keep up the great work!

Kenneth Henderson stout part 2: Cranberry Cafe Mocha.
Cranberry dominates the nose along with some chocolate and just a hint of coffee.
On the tongue, cranberry takes the lead role right up front, and lingers to the very end. Some chocolate on the middle as it warms and maybe just a trace of coffee. Very nice mouthfeel once again. Incredibly smooth and soft, pretty light on the tongue for such a big and fairly thick stout.
In short, I think the cranberries take over the flavor profile too much. Chocolate is great and coffee a little weak, though it may just be outshone by the berries. Back off the cranberry by about half and the brew will be excellent. Still a delicious beer, especially if you love cranberries.

Author:

dododo

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2014 11:30 PM

Notes:

Author:

FELT Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.168

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2018 5:12 PM

Notes: Steep specialty grains for 20 minutes at 150°. Normal steps during the boil, but add lactose at last 5 minutes.

I split the vanilla beans and let them soak in a high proof whiskey before for 7 days before adding it all to the beer.

I let everything rest for 3-4 weeks before kegging.

Author:

bhive01

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 11/11/2021 2:08 PM

Notes: vanilla for 7-14 days
236-414ml bourbon

First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.

Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG.