Homebrew Beer Recipes | Page 729 | Browse 315,000+ at Brewer's Friend

Author:

cowace2

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

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: 12/19/2012 3:34 AM

Notes: 2L starter required

Primary Fermentation: 10 Days @ 68-70f

Secondary Fermentation: 45 Days @ 68f, 14 days @ 36f

Bottle condition, cellar forever

Author:

mgobirch

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 8:35 PM

Notes:

Author:

mystikhybrid

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

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: 4/14/2015 10:25 PM

Notes:

Author:

MontiChristo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.132

Efficiency: 90

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: 4/24/2016 6:20 AM

Notes: In a brew pot, heat 1/2 gallons of water.
Remove pot from heat and add 40 oz of honey and 10 oz maple syrup and 1 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast (EC 1118) in a sanitized cup, and cover.
Add the must to a 1.4 gallon primary fermenter and top off to 1 gallon. Aerate it, and pitch the yeast.
Seal fermenter with airlock and store in a dark place at a temperature of about 70 degrees.
At 24 hrs, 48 hrs, and 72 hrs add 1/4 tsp yeast nutrient and 1/2 tsp yeast energizer
Add 1 campden tablet to stop fermentation, let sit for 1 day
Siphon the mead into a sanitized 1 gallon carboy, and add 10oz maple syrup (or add syrup until desired maple syrup taste) and then add the 1/4 Oak Spiral (approx 6-10 american oak medium cubes).
After another 2-4 weeks (or until desired oak taste), re-rack, then let age for 2-4 months. One Week prior to bottling, add 1tsp of rehydrated bentonite to clarify.
Bottle 4 weeks prior to serving and use carbonation tablets(1 per 355ml).
Age for another 2-4 months in bottles is best.

Author:

Sean Dawson

Boil Size: 18.3 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/12/2021 11:03 AM

Notes: I guess it's not a strict Tropical Stout since I'm going to add coffee, maybe cacao nibs and put barrel cubes in the fermentor but that was the base I started from.

I ground 150g of coffee with my espresso coffee machine and put it into the mash with the malt. I'm hoping that it reduces the green pepper flavours that I hate in coffee beers. I am sacrificing control by not adding it as cold brew in secondary and I'm probably sacrificing efficiency of coffee extraction but I'll see how it goes.

I chucked the oak cubes in at yeast pitch to avoid opening the fermentor and to hopefully shorten the time I have to wait until I get flavours from them.

Author:

Andrew R

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/1/2021 2:14 PM

Notes:

Author:

ragingmoon

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2016 12:36 PM

Notes: Primary fermentation for 4 weeks at 66-68
Transfer to secondary fermenter or barrel
Age 12 months in secondary then bottle

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 3:44 PM

Notes: Temp ramping for fermentation: http://brulosophy.com/methods/lager-method/

Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. Expect to leave at temp for 5-8 days.

Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days to cold crash.

Author:

Jan Erik Johansen

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/28/2016 10:20 AM

Notes:

Author:

ghil

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 9:24 PM

Notes: Honey is added after the more active fermetation is subsided.

Author:

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 8.1

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 5:39 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 97

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: 6/13/2015 3:44 PM

Notes: 6/20/15: Just took a sample of this funky BIAB experiment in SMaSH beer... 100% rye and 100% Amarillo hops. Haven't commited to the dry hopping yet (probably will start it next week when we'll be bottling our biere de garde) but this is a very bizarre product thus far. The nose is funky, lemony and very rye-forward (obviously) and the taste is slightly tangy, fruity and orange-heavy with a big citrus blast. Refreshing and surprisingly heavier bodied than expected. Excited to dry-hop with a dose of more Amarillo than any of the other additions to see how "extreme" we can get with this little guy. Should get about 9-10 bottles total out of this batch.

10/17/15: This has actually turned into quite a nice little beer for such a dumb experiment (SMaSH BIAB beer). Full disclosure, I dry-hopped it with basically everything we had remaining in the fridge at the time. I think there was some Motueka, Mosaic and Target in there, and who knows what else. Anyway, it's really good surprisingly. Very, very hoppy and well=carbonated with some weird plastic-y notes (that aren't "bad" actually and seem to work decently). The rye is definitely spicy, chewy and earthy and the hops are bright, fruity and juicy with some floral and grassy notes. Good stuff. Kinda proud of this little 8 bottle batch.

Author:

Boil Size: 3660 Litres

Boil Time: 75

Boil Gravity: 12.5

Efficiency: 87

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 10:49 AM

Notes: Ciemne słody dajemy na ostatnią przerwę !!!

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:

Duncan262

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 3/22/2016 9:15 PM

Notes: Mash H2O temp 167 to keep target mash temp 152 .
Sparge with 170 degree H2O.

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 4/28/2016 9:58 PM

Notes: WYeast #3724 Belgian Saison
or
WYeast #3711 French Saison

Author:

WI-Brew

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 88

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 3:55 PM

Notes: Almost opaque, dark brown when held up to the light.
Smells like chocolate, cold-brewed coffee, and dark bread crust. Not roasty.
Tastes malty, mostly dry, and cocoa-y. Slight hop spiciness.
http://imgur.com/a/MgxTf

Finished a little high, but it's probably mostly dextrins from the decoction. Just slightly off dry.

I like this better than Köstritzer, but not as much as Krombacher Dark.

Author:

Stafo

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

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: 2/29/2020 5:31 AM

Notes:

Author:

DaveEsposito

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2015 11:21 AM

Notes:

Author:

Neil Crane

Boil Size: 3 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 6:28 PM

Notes: