Homebrew Beer Recipes | Page 718 | Browse 310,000+ at Brewer's Friend

Author:

Weirdbro1

Boil Size: 58.85 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 10/20/2021 3:18 PM

Notes:

Author:

Yellot

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: 3.4

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: 2/25/2019 1:06 AM

Notes:

Author:

WAWooldridge

Boil Size: 8.21 Gallons

Boil Time: 120

Boil Gravity: 1.071

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 9:00 PM

Notes: Overall Impression: An intensely flavored, solid, dark stout with many interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors and a warming, bittersweet finish. Despite the intense flavors, the components must meld together to create a complex, harmonious beer, not a hot mess – sometimes only accomplished with age.
Aroma: Rich, deep, complex, and often intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters are often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to aggressive hops, usually English or American in character. Alcohol flavor is optional but should not be sharp, hot, or solvable. The balance between these four main components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.
Appearance: The color ranges from very dark reddish-brown to jet black. It is opaque. The head is deep tan to dark brown. Generally, it has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible as legs.
Flavor: Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be intense, often more significant than the aroma, but the same warning about the balance varying wildly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors and may have the qualities of bread, toast, or caramel. The palate and finish can be dry to moderately sweet, an impression that often changes with age. It should not be syrupy or cloying—aftertaste of roast, bitterness, and warmth. The exact age effects as in the aroma apply.
Mouthfeel: It should be full to very full-bodied, chewy, velvety, and luscious. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable as a background character. Low to moderate carbonation.
Comments: Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist, with American versions having more significant bitterness, more roasted characters, and late hops. At the same time, English varieties often reflect a more complex specialty malt character with a more forward-ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is also allowable, so it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style and not try to judge all examples as clones of a specific commercial beer.
History: A style with a long, although not necessarily continuous, heritage. Traces are the roots of strong English porters brewed for export in the 1700s and are said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as an adaptation by extending the style with American characteristics.
Characteristic Ingredients: Pale malt with significant roasted malts or grain. Flaked adjuncts are common. American or English ale yeast and hops are typical. Ages very well. It is increasingly used as the base beer for many specialty styles.
Style Comparison: Darker and more roasty than Barleywines but with similar alcohol. It is more complex, with a broader range of possible flavors, than lower-gravity stouts.
Vital Statistics: OG: 1.075 – 1.115
IBUs: 50 – 90 FG: 1.018 – 1.030
SRM: 30 – 40 ABV: 8.0 – 12.0%
Commercial Examples: American – Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg
Tags: very-high-strength, dark-color, top-fermented, British-isles, north-America, traditional-style, craft-style, stout-family, malty, bitter, roasty

Author:

Catnip Brew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 5:26 PM

Notes: To get the best possible profile from the
dry hops we recommend dry hopping post
fermentation for 5 days. Dry hops should
be added at cellar temperature. We find
14°C results in the most aromatic dry hop
profile.

Author:

Perrylodgic

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 74

Mash Thickness: 1.5

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: 10/17/2016 10:13 PM

Notes:

Author:

Leetxen

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 13.9 psi

Creation Date: 4/22/2022 12:17 AM

Notes: Using Solstice Pilsner malt and Solstice Wheat malt. These are Utah grains, however they are not on the profiles by brewersfriend.

Author:

Bob Thorp

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 6.77

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: 8/18/2021 6:10 PM

Notes: After Ron Pattinson's Tetley 1945 recipe with higher crystal malt to jump the colour up to brewer's friend chart.

Used EKG as those open. Lallemand Notts yeast. And made a batch of Invert Sugar #2 which looked pretty dark. This won't be a pale mild! SG hit 1.040.

Wort was very malt forward and of course sweet, like the malt extract you had as a kid; hops providing a bitter finish.

Author:

Jmeerse

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 85

Mash Thickness: N/A

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: 2/5/2018 10:06 PM

Notes:

Author:

Cali Duck

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2017 4:48 PM

Notes: Amped up 2-row from 10# to 11# for my setup.

Original:
For 5 gallons (19 L)
10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)
White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast
SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons
DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

Author:

testingapril

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2017 2:22 PM

Notes:

Author:

seetu

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.4

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: 8/27/2017 7:06 AM

Notes: 1) 3 weeks fermentation. Pitch @ 70F, continue chilling to 65F.
2) Increase by 1F every 2 days, then hold @ 68F for 2 weeks.
2) 1st dry hop charge 7 days after fermentation starts.
3) 2nd dry hop charge 16 days after fermentation starts.

Author:

csu007

Boil Size: 3 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: 5/23/2012 4:34 AM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 4:29 AM

Notes:

Author:

Miller Time 73

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

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: 7/18/2015 6:08 PM

Notes:

Author:

Fault

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: yeast nutrient

Priming Amount: .5 tsp

Creation Date: 6/26/2015 11:06 PM

Notes:

Author:

Nyght

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 1/24/2015 4:55 PM

Notes: Recipe derived from Brewer's Connection in Tempe, Arizona.

Author:

chrisvdp

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 3:41 PM

Notes:

Author:

HopKitty

Boil Size: 4 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2014 9:11 PM

Notes: Inspired by the hop schedule of Societe Brewing's Pupil IPA, minus the Centennial.

11/02
OG 1.064

11/11
1.010

11/9
dry hop
.75 Citra
.75 Nelson

11/15
kegged - yield 2 gallons

11/17
first taste, wow, carb at 80%
amazing aroma. best beer to date.
back at 15 PSI one more day.

11/19 - a bit bitey, slight over carb, purge all C02 drop down to 4 PSI

11/20 - beer perfectly carbed, will share at

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2013 11:48 AM

Notes:

Author:

cadwallion

Boil Size: 8 Gallons

Boil Time: 90

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: 6/14/2012 2:59 PM

Notes: Pliny the Elder clone