Homebrew Beer Recipes | Page 536 | Browse 320,000+ at Brewer's Friend

Author:

Macrojamin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: bottle

Priming Amount: 3oz

Creation Date: 6/26/2012 4:33 AM

Notes: Actually used Wyeast NB 1965 (Northern Brewer exclusive)

This turned out fantastic!! Everyone who drank it was a huge fan. The whole batch is pretty much gone in less than a week.

This is a lightly bittered, smooth, light and crisp ale. Enjoy!

This recipe is property of Bard's Rune brewing.

Author:

Mr Walleye

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 5 Ounces

Creation Date: 3/25/2013 8:34 PM

Notes:

Author:

jmetzger

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2014 7:28 AM

Notes: (Dragon's Milk clone)

Steep grains 30 min in 3.5 gallons water @ 155*. Slowly pour 1 gal 175* water over grains in boil kettle.

60 min boil. Add cane sugar last 15 min.

Soak oak cubes in bourbon 2 weeks, while in primary. Add bourbon/oak (& vanilla - optional) to secondary, 4-8 weeks.

Bottled aged for 2-4 months minimum.

Author:

ImV

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

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: 11/30/2014 9:59 AM

Notes:

Author:

amcclain

Boil Size: 186 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 10:36 PM

Notes: Any blend of the following:

Citra
Mosaic
Azacca
Galaxy
El Dorado
Sorachi Ace (Lemon)
Idaho 7
Anything from New Zealand or Australia

DOUBLE DRY HOP

* Dry hop with 50 oz of Mosaic 2-3 days into fermentation
Dry hop with 50 oz of citra as normal

Higher Ph target 5.4 range

My reccomendation is to use Vermont IPA (vermont ale, Conan) yeast for this beer. However, using american ale yeast will still yield a fine product.

Author:

rich.miller114@gmail.com

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2016 5:08 AM

Notes:

Author:

Hellsteam Brewing

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 16.5

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 1:38 PM

Notes: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=15591

Author:

resettling

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 4:42 PM

Notes:

Author:

PeteJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 12/31/2021 1:53 AM

Notes: Recipe adapted from clone recipe for Bluebird Bitter found in "Beer Captured" by Tess and Mark Szamatulski

Author:

AnokaBrewer

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2020 3:50 PM

Notes: Original recipe called for Artisan Magnum hops at 9.9% AA. We substituted Horizon hops at 11.4% AA.

We left out the Trent and Burton Salts and the Calcium Chloride.

We also used 4 ounces of cocoa nibs rather than 3, as that is how much comes in a package.

Instead of PB2, which you need to buy at a health food store, we bought peanut butter flavoring in liquid form. The directions on that said to add at packaging time, so we are not adding to boil. I found out later you can buy peanut butter powder at Target. The liquid we used taste like chemicals to me, but I have had a lot of great comments on the beer.

Author:

Pawka

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 2:26 PM

Notes: - Fill dead space first before adding grain and strike water.

Author:

Izzie1701

Boil Size: 21 Litres

Boil Time: N/A

Boil Gravity: 1.058

Efficiency: 100

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2016 5:16 AM

Notes:

Author:

tmm786

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

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: 1/19/2016 7:36 PM

Notes: Making an attempt at Pig's Ear Brown from Woodstock Brewery in NH.

Would like to try it with WLP008, but only has US-05 and US-04 available on brew day.

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 7:49 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.067
Gravity (FG) • 1.022
Date: Pitch Yeast Day • 03.05.16
Date: Keg Day • 03.27.16
Drafted Who’s House • Dan

♦ SESSION NOTES: It's great!! I'll be repeating.
Added 6 oz. Midnight Malt at 10min boil @168°
Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer.

All-Grain - Yooper's Oatmeal Stout
http://www.homebrewtalk.com/showthread.php?t=210376

HomeBrewersAssoc:Rouge Chocolate Stout
http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/

Beer Smith Recipes:Rouge Chocolate Stout
http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts
127F (52C) – Protein rest
145F-153F (63-67C) – Beta Amalyse Rest
158-167F (72-75C) – Alpha Amalyse Rest

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: 04.06.16 I've had it on tap for a week and it's great!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

gmull70

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 7:56 PM

Notes: add .25 lb of king arthur flour to the mash

Author:

kiwifirst

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 10:23 PM

Notes:

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 9:27 PM

Notes:

Author:

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

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: 1/24/2015 9:10 PM

Notes: Out of Bounds Stout
OG: 1.065
AE: 1.015

Grist:
Pale 2-Row – 80.0%
Roasted Barley – 7.2%
Black Malt – 3.6%
Cara-Pils – 3.6%
C-120 – 3.6%
Pale Wheat – 2.0%

Hops:
60 min – Bullion (7.6% AA) – 1.66 oz
30 min – Bullion (7.6% AA) – 0.45 oz
0 min – Bullion (7.6% AA) – 0.26 oz

Yeast – California
Ferm Temp – 68F

- See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.hTcnI8sT.dpuf

Author:

Tom McLean

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 1:56 AM

Notes: THIS RECIPE IS BEING DEVELOPED

This is a 60 schilling Scottish Ale made using brewing methods and ingredients circa 1850 Scotland.
Primary fermentation in an open fermentor @55 F until the yeast drops
Secondary fermentation in a closed carboy @ 50 F until finished, no bubbles.
Lager for 1 to 2 months at 35 F in the same carboy.
Reduce temp 1 F/ am & pm
Long boil at a simmer adds colour and caramel flavor.
Amber Malt; Home roasted per "How to Brew" pg. 246, wet roasted for 1.5 hrs.