Homebrew Beer Recipes | Page 706 | Browse 320,000+ at Brewer's Friend

Author:

mrh372

Boil Size: 7.5 Gallons

Boil Time: 150

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2014 10:06 PM

Notes:

Author:

Luke Hall

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

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: 10/15/2016 11:32 PM

Notes: Add 3 containers of tart cherry juice

Author:

GreystoneHB

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 3:34 AM

Notes:

Author:

ukbrewer@gmail.com

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 60

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: N/A

Creation Date: 1/9/2014 4:13 AM

Notes: Took 1st Place in Strong Stouts, Midwinter 2014.

Need to back off on roast for better score.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2016 10:06 PM

Notes:

Author:

Branden Borden

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: 9.7 psi

Creation Date: 7/3/2020 1:35 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2020 8:56 PM

Notes: After 90 minute boil, cooled to 75C, then held it there whirlpooling for 2.5 hours while the fresh hops were harvested.

Whirlpooled fresh hops for 30 minutes from 75C cooling down to 60C:

Fresh Hops used were a blend of Cascade, Saaz, WTD 005, Colegate, Kortegast's Hokitika - total weight of 665 grams

Dry Hopping with 50 grams of Hort 4337 experimental hop.
https://www.nzhops.co.nz/variety/hort4337
A triploid aroma type developed by New Zealand’s Plant & Food Research. HORT4337 is a full sister to Waimea
First impressions are an intense tropical fruit and citrus aroma during selection.

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 6/19/2019 7:43 PM

Notes:

Author:

Pazthebeer

Boil Size: 34 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2018 10:44 AM

Notes:

Author:

fluidjuice

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 8:56 AM

Notes: Made some tweaks recently to my batch #1.

Compared to 2016 Heady Topper mine was coming out slightly too dark by 1 or 2 SRM and was also slightly too candy-ish, which I attribute to both the Caramalt and the Amarillo hops %s. I reduced both in this batch. Actually subbed Comet for Amarillo. I also swapped Turbinado (Sugar in the Raw) with plain old corn sugar (Dextrose) to eliminate even more darkness/residual sweetness. Finally I upped the Columbus and lowered the Simcoe.

For the Malt Bill use the following brands:
Thomas Fawcett Pearl Malt
Thomas Fawcett CaraMalt
Canada Malting White Wheat Malt

Primary fermentation target 68*ambient. Allow to rise to the low 70s as primary fermentation nears completion.

"Conan" yeast is essential for this recipe to turn out correctly. I use the Yeast Bay's "Vermont Ale." There are a few other brands that are based on the Conan strain. Harvesting Conan from cans of Heady Topper would be best. If you can't get Conan, you could try English strains Wyeast 1968, White Labs 007, or Safale US-04, but they may not attenuate low enough and could result in too much sweetness.

For the bittering hop addition use 10 ml of HopShot at 90 minutes (boil). This should add 117 IBUs.

Allow wort to cool to around 180 degrees and add whirlpool hop addition.

Split the Dry Hop into 2 additions over 8 days (4 days each.

Note: Shooting for 130 IBUs total, mostly from the hopshot. The very late additions should not have noticeable utilization (maybe 10%).

http://www.homebrewtalk.com/showthread.php?t=390082&page=295

Author:

BRYAN PROBru

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 12:28 AM

Notes: Brew Notes: from 02/17/2019 Brew Day

Allow hot break of foam before adding lactose as boil approaches 100 degC

Did not see typical formation of zebra effect during flame out and cool down to 90 degC. Lactose addition may have caused this.

BM350VMS Specific notes
Use of Rice Hulls improved bed drainage. Was able to achieve +80% efficiency on this last brew.
Hit kettle volume on the nose at 13.5 gallons with fly sparge.

The 1.3 starting mash thickness factor was good allowing ~1" of liquid above grain bed at center of MT.

Cocoa nibs were soaked in JP Wisers Hopped Rye Whiskey from 12/20/2018 to Brew Date +1 Day. Nibs added at High Krausen or approximately 29 hours from pitch.

PB

Author:

Jernej Horvat

Boil Size: 17.4 Litres

Boil Time: 36

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/27/2016 7:08 PM

Notes: 0.7 mm distance between mills.

Author:

booschnache

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 3/9/2016 8:15 PM

Notes: Saturday night brew sash, 10/1.

Cold brewed the roasted barley and chocolate malt 24 hr at 2qt/lb; sparged with half gal cold distilled and squeezed bag; will need to check efficiency and perhaps cold steep additional grains to achieve milk stout > milk brown.

Added cold brew darks, 1lb lactose, and EKG hops at 10 min.

First brew with 20gal kettle; used kiddie pool and 32lb ice; took 45 min to achieve 75*; moved to fermenter and let sit to bring down closer to 70*; set outside with fan to bring to 68* by morning.

Used house stout yeast (Cali from GSB and MLK 1.0), ran through starter last week; pitched ~500mL @ 1B cells/mL = 500B cells. (Over-pitched.)

Monday morning (10/3) fermenter temperature 66.8*.

Author:

JonyMac

Boil Size: 15.8 Gallons

Boil Time: 120

Boil Gravity: 1.081

Efficiency: 86

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 10:58 PM

Notes: 6 Packets of US 05 - Ferment at 66º and bring to 70º - age for 1-2 years.

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: 3

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: 10/6/2015 8:24 AM

Notes: Arsegan Top yest - Brewferm white label?
Recipe from a 1980's brewing book. Not quite right...

Author:

HankerBräu

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 3:43 PM

Notes:

Author:

Libre Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 63

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: 8/27/2015 11:32 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 5/31/2013 4:17 AM

Notes: Mash 6 gal water with 1 tsp CaCl2, 2 tsp Epsom Salt, 1/2 tsp Baking Soda

Author:

HarpOSU

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2014 3:12 AM

Notes:

Author:

La Mal Famée

Boil Size: 25.8 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 69

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2014 6:08 PM

Notes: ferment at 26-32 degrees C