Homebrew Beer Recipes | Page 540 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2013 3:32 PM

Notes: Extra Light Syrup is Marris Otter.
Candi syrup is D-180 added at the end of the boil

Author:

tomte

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2013 2:04 PM

Notes:

Author:

Backyard

Boil Size: 148 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/4/2020 9:37 AM

Notes: Consigne Chauffe Strike 70°C
Consigne Chauffe Mash 68°C - 1H30
Consigne Chauffe Mash out 82°C

A Temp = 76°C =W Timer 5 min puis début fly sparge

Fin fly sparge losque Cuve = 148 L soit 41 mm du haut de la cuve

Ebu t=60 min, dernier houblon puis coupure chauffe, whirlpool pendant 4 min puis coupure pompe et attente 4 min avant refroidissement

Author:

sebagal

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 4.8

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2014 12:10 PM

Notes: 2 Ziarenka Tonki na 18l, zalane bourbonem na tydzien.
Ziarna kakaowca ok 0,5kg podpieczone 10-12min w piekarniku. Laktozy ok 0.2-0.3kg(Słabo odfermentowało, więc poszło mało laktozy).
Laktoza dodana przy rozlewie.
Drożdze FM52 gęstwa, ale US-05 tez by sie nadały.
Świetna faktura, gęste, oleiste, słodkie. Troche sie moze ułożyc.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 11:35 PM

Notes:

Author:

rmcelderry

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.076

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 10:16 PM

Notes: 2 packets of yeast. 22 grams

C75 bumped up from 5 oz to 12 oz, just because I have it on hand. (Sp 2015)

Cut out caraRed, bumped up Carafa and chocolate, English choc. added Centennial and modified hop schedule (Sp 2016) changed water chemistry for L.A.

current srm = 18.73 and the end result is a little to dark. Currently 3oz UK choco and 2 oz carafa III. Drop choco to 2 oz. balanced C45 and C75. Modified Hop schedule slightly.

12 Jun 2016: replaced CaraMalt with CaraRed. Going for more red.
Also targeting 48 IBU, I added another hop addition of Cascade and Centennial at 20 min.

30 sep 2016. bumping up grain to 8lb. dropping abv to 5.7%
dropped carafa III from 2 to 1.5 oz.

20 Nov 2016. tasting notes and recipe modifications. Great tasting. Seriously. Consistently very good. Dry with complex maltiness and chocolate. mmm.

Chocolate is what I plan to reduce. 2 oz to 1.5oz. Although, I'm not sure if I used British Choco, which is considerably darker. If I used Am, I shoudl reduce. The choco flavor is nice, but not suble, and the color is just too dark.

Author:

WD88

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 3/28/2015 4:29 PM

Notes:

Author:

Adam77

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/8/2016 12:44 AM

Notes:

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 105

Boil Gravity: 1.122

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 11:41 PM

Notes: 12L 1.114 OG all malt wort at pitching of WLP570 (starter is 1.25L) . Aerated at pitching. 28th April 2016.

Tested at 1.030 after 3 days. Pitched WLP099 on evening of 1st May 2016 with 1KG sugar and 1KG DME (which have been dissolved in hot water).

Tested at 1.032 on 24th May 2016. Added another servomyces and gave a shake. Tasting very fruity - likely esters from the WLP570 with banana, orange, mango and passionfruit.

Tested at 1.032 on 20th June 2016. Apple and pear fruity esters, rich sweet malty and lots of caramel. Change in flavors potentially due to oxidation. Bottle shortly.

Bottled 23.06.2016.

Author:

wetmk

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 2:45 AM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2023 11:46 PM

Notes: 추운 겨울날에 어울리는 고도수 맥주.

아로마 하우스의 수제 바닐라 빈 팅처(Tincture)를 첨가해 맥주에 은은한 바닐라의 풍미를 더하고 원두(whole bean)를 콜드브루 방식으로 맥주에 녹여내 마치 바닐라 라떼가 연상되는 달콤한 스타우트.

Author:

Yoshihiro Noshiro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2018 5:00 PM

Notes: SG 1.044
OG 1.051
FG1.013

Mash pH: 4.5
Final pH: 3.8

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4

Fermentation schedule:
1days 10 ℃
2days 10 ℃
3days 10 ℃
4days 10 ℃
5days 10 ℃
6days 10 ℃
7days 10 ℃
8days 10 ℃
9days 10 ℃
10days 10 ℃
11days 10 ℃
12days 10 ℃
13days 10 ℃
14days 11 ℃Dryhop Pure
15days 12 ℃
16days 13 ℃
17days 14 ℃
18days 15 ℃
19days 16 ℃
20days 17 ℃
21days 18 ℃
22days 18 ℃
23days Cold crash
24days Keging

Author:

bi0

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2016 4:46 PM

Notes:

Author:

Kjeller 5

Boil Size: 56 Litres

Boil Time: 120

Boil Gravity: 1.093

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 5 g sukker/l

Creation Date: 9/19/2015 11:39 AM

Notes: Kjøl ned til 17 grader før pitching av gjær.

Hvis man ønsker fyldigere munnfølelse kan man legge til 1 kg flaket havre eller havregryn.

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 11:58 PM

Notes: Consider Wyeast Thames Valley 1275.

2nd place 2019 Amador County Fair.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 12:11 PM

Notes:

Author:

McKnuckle

Boil Size: 4.13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2014 3:07 PM

Notes: Volume of whiskey used was just enough to cover chips in a small sealed plastic container. Half tsp of spices were sprinkled on the mixture midway through soaking, which was done in a cold environment for 12 days. Entire mixture was placed in secondary and beer racked on top. Spent 2 days warm and 3 days cold, then packaged. Could have gone a little longer but didn't want to risk spoiling the excellent flavor.

Actual FG was much sweeter than predicted (1.025), likely due to lactose and high mash temp plus lack of fermentables in some of the grist.

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 50

Mash Thickness: 1

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: 4/23/2014 7:27 PM

Notes: * 1 lb jalapenos chopped in the mash
* 1/2 lb rice hulls with starch conversion mash
* bath sparge
Brewed: 18 May 14
O.G.:1.041
2nd: 25 May 14
* Honey (pastuerized 176 deg for 30 min, cooled and diluted to wort gravity) added at 2nd fermentation
* 1 lb jalapenos (demembraned, de-seeded, baked 30 min at 350) added at 2nd fermentation (for 5 days)
F.G.: 1.002
Bottled: 31 May 14
Consumed: 22 Jun 14

Author:

paulaucunas@hotmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: priming sugar

Priming Amount: .5oz

Creation Date: 4/13/2014 7:18 PM

Notes: steeping grains into a grain bag, 3 gals water, bring up to 170 then remove grain bag. bring to a boil.
add DME
add Cascade hops
be sure to use unfiltered, non-pasteurized natural honey, locally sourced
the later you add the honey to the boil, the more pronounced the honey flavor and aroma in the finished product
add Sterling hops at 50 min mark
add honey at 50 min mark at the latest
add Irish Moss at 50 min mark

1 week in primary fermenter
1 week in secondary fermenter
bottle and age for a minimum of 2 weeks

sweet honey aroma, light hop note from the Sterling, pours golden and clear, good initial head that tapers off. powerful sweet honey flavor, crisp dry finish. ABV is high, this beer will sneak-up, tap your shoulder and knock your block off.

Author:

mikebanyai

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2014 4:28 AM

Notes: From the book by Charlie Papazian Home Brewers Companion, original was 5 gal and I made it work for 3, calls for 12 oz Unsweetened Bakers Chocolate for the five gal, says you can sub out 3 level tablespoons of Bakers cocoa powder for each oz of the Bakers Chocolate. If using Chocolate siphon under the surface so as to not move the oils to the secondary as this kills foam head.