Homebrew Beer Recipes | Page 745 | Browse 320,000+ at Brewer's Friend

Author:

Smidt & Storengen

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2014 7:57 AM

Notes:

Author:

cihankvg

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 3

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: 12/20/2020 8:58 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2019 7:09 PM

Notes:

Author:

MJWD

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2018 8:40 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 4:08 PM

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:

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:

Mark D Pirate

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2016 9:05 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 1:29 AM

Notes: 1. Pilsen LME is Mr. Beer Canadian Blonde HME
2. Maltose is Chinese Rice Malt
3. Omit 60 minute hop addition since Mr. Beer extract is hoppedvto 27 IBUs

Author:

Mad Hatter

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2016 8:51 PM

Notes:

Author:

sexybeerboi13

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 11:53 AM

Notes: Primes med 60g ingefær og 95g farin. La det puttre i 10-15 minutter før det røres ut i ølet.

Author:

crb

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 70

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: 7/17/2015 4:16 PM

Notes:

Author:

BrewZtar

Boil Size: 2300 Litres

Boil Time: 60

Boil Gravity: 1.072

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: 6/2/2015 9:38 PM

Notes:

Author:

Steinar Hugi

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 10:18 PM

Notes: Ferment at 18°C. Increase to 22 °C.

Based on http://www.homebrewchef.com/WestmalleTripelConeRecipe.html

Author:

Nigel Robinson

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 5.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2013 3:22 PM

Notes:

Author:

pete11

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.1

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: 9/28/2015 8:46 PM

Notes:

Author:

DocHop

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: KEG!

Priming Amount: N/A

Creation Date: 1/23/2017 7:51 PM

Notes: tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated

tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.

at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)

Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.

Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show

bubblegum, cirtusy bitterness, some bite maybe pepper like.

Author:

cowace2

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 1:03 AM

Notes: Ferment at 68, leave 7-10 days
Carb, cool for 7-10 days

Author:

Nagrand

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 6:36 AM

Notes:

Author:

peacefulprince

Boil Size: 3.36 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/14/2023 6:41 PM

Notes: