Homebrew Beer Recipes | Page 473 | Browse 315,000+ at Brewer's Friend

Author:

hines57

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 9:48 PM

Notes: Note Belgian Candi Sugar is home made amber. Around Mid color. Chinook hops are homegrown, IBU unknown. Actually added entire Chinook Hop Bine to the brew. Final IBU will be around 80 to 90. Adjust when boiling to really make hoppy. Two batches to be aged in 10 gallon Rum Barrel x 4-6 months. Not going for an aromatic hoppy ale. Want flavors to meld with the barrel flavors. Follows a Tripel that has been in the Barrel 6 months.

Author:

fluidjuice

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 12/10/2015 10:02 AM

Notes:

Author:

Flyersfan1972

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.203

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2017 1:32 AM

Notes: Friday 9/22/2017

Steeped the two varieties of grains and the roasted barley (4.2oz of each) for 30 minutes

Flame out part way through - no thermometer so i turned the flame on and off so as not to scorch

Removed grain

Added
1oz Cascade 7.1 AA
1oz East Kent Golding 5.6 AA

Set timer for 30min

About 7.5min to go – added 1oz East Kent Golding 5.6 AA

In a side pot – transferred some wort and dissolved 1lb DME and 0.5 lb sugar.

At end of timer, flame off and transferred side pot to main pot, removed hops, began cold crash.

I added two packs of dry Safale US-05 right into the fermenter - no rehydration.

The wort (pre-yeast) tasted amazing. Pretty sweet but thats to be expected at this point in the process. Has a good strong coffee taste to it.

Tuesday 9/26/2017 - Didn't notice much of any fermentation happening so I took a gravity reading and to my surprise, it was down to a little over 1.030 from a start of 1.090! It still tasted pretty sweet and I feel like the coffee taste has diminished somewhat.

There seemed to be stuff collecting at the bottom - not sure if it was dead yeast or what but I decided to stir things up a bit - literally. Then I re-hydrated about half a packet of Safale US-05 and poured that into the fermenter. Let's see what happens.

Author:

Z3r0319

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 8/4/2017 10:30 PM

Notes:

Author:

guilleweb

Boil Size: 25.41 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 80

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 0.43 bar

Creation Date: 10/16/2018 7:37 AM

Notes:

Author:

Chris Lexow

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 19.3

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2017 9:14 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 3:51 PM

Notes: Off the top of my head, I think that was about where we finished. I think we had an OG of 1.072 and an FG of 1.015. 7.5% ABV, but you wouldn't know it when you tried it.

At start of fermentation, begin soaking 4-8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation). We used 4oz of Ecuadorian cacao nibs along with 2oz of Dominican cacao nibs from Ethereal Confections. We replaced the idea of using cold brew coffee concentrate with using whole beans.

As far as adding the beans, we just bagged some whole beans in a sanitized mesh bag and put them into the fermenter 36 hours prior to kegging. At over 8%, we figured there was enough alcohol to combat any problems

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:

thinkfreeer

Boil Size: 2 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: 9/1/2012 5:51 PM

Notes: Recipe from Blackstone Valley Brewing Co.
Steeped grains until just before boiling. Cost $38

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 2:16 AM

Notes:

Author:

Bails111

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 64

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: 6/25/2015 11:37 AM

Notes: 31/3/19. Robobrew step mash. Mash in 55C 20 min.
Steadily raise to 62C over 20min.
Steadily raise to 75C over 20min.
OG: 1085

Author:

Kenny Akesson

Boil Size: 5 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: 4/10/2011 7:41 PM

Notes: One of the first beers I made. Came out quite well, but I didn't take any notes and the recipe I have is quite vague.

Author:

dbcoder

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

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: 11/30/2013 12:17 AM

Notes:

Author:

Bennyj

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 10/4/2019 12:07 PM

Notes: All whirlpool additions @ 80 degrees C.
Mango puree added into seconday on day 4.

Author:

Threefold Brewing

Boil Size: 11.7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 50

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2013 6:20 AM

Notes:

Author:

65cwertman

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/25/2023 8:25 PM

Notes: Pitch yeast at 53 degrees. Ferment at 53 degrees for 2 weeks. Soak the 4oz of cocoa nibs in vodka while in the primary stage . Then transfer into secondary and add the 4oz of cocoa nibs to the fermenter. Ferment at 53 degrees for 3 months. Cold crash for the last week near 32 degrees. After racking into the keg add the bottle of Hershey's chocolate syrup.

Author:

Si-Co Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 2:02 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2017 1:45 PM

Notes: 30mL Hop Shot @ 60 min - (30 IBU)

.25oz Lupulin Powder - Dry Hop #1 (Day 3)

.25oz Lupulin Powder - Dry Hop #2 (Day 7)

Author:

beowulf6561

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: Corn sugar

Priming Amount: 1/3 cup by volume

Creation Date: 11/14/2013 11:56 PM

Notes: 1. Peel and dice pumpkin, squash and sweet potato; drizzle with maple syrup; and roast in oven for 1 hr. at 350F.

2. Start fermentation at 66°F and ramp 2°F per day until 80°F. Let sit for 2-3 weeks then bottle.

3. Optionally, create a tincture of ginger and pumpkin pie spice using vodka or another neutral spirit and add at bottling time.