Homebrew Beer Recipes | Page 748 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2015 8:45 PM

Notes:

Author:

Brainstem Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 67

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: 9/6/2021 11:29 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 63.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: dme

Priming Amount: 7.7 oz

Creation Date: 2/1/2020 8:42 AM

Notes: 2020 Wort Share Beer 14 Plato, 99% 2 row, 1% acidulated malt
2/1/2020
Brew time finished after pitching at 8 pm.
80F at 1.072 = 1.074 g/ml
Did not use mash tun, on stove top.
Accessory grains: 5.8 gallons
9 hours later bubbling.

Air-lock stopped day 4. Opened took gravity on the 6th found it to be 1.014 g/ml. Took sample and tasted, definitely ginger very sweet still. Added 2 tablespoons of yeast energizer. Placed in slightly warmer place.
Bubbles started again 20 minutes later probably from the agitation

2/13/2020
Checked gravity, clarity and color, and a taste test.
SG 1.012, cloudy straw, Cream-ale ish plus egg from gasses from fermentation over all ginger.
Transferred into secondary.

2/15/2020
Took gravity no change 1.012 g/ml
Ginger flavor slightly more warm and with a slight ginger ale burn.
Added 2.75 oz of shaved ginger in a sanitized grain bag and canning jar for weight to keep the ginger in full contact with the beer.

2/21/20
Checked Gravity found it had dropped to 1.010 and cleared substantially. Slightly disappointed with the ginger taste and mouth feel. No where near the ginger that I had expected considering adding more ginger later today. ABV now hovering 8.8%. I am expecting no color change, but maybe another point lower in a week or two.

3/1/2020
Checked gravity found it has stayed at 1.010 and has stayed clear. The ginger taste is mild but good rounded flavor. Calculated abv 8.84% Bottling and subsequent carbonation fermentation will more than likely yield a FG at time of pour of 1.008 g/ml or 9%. I will leave beer in secondary until bottling later this week.

3/8/202
Bottled w 5.4 oz Light Malt Extract
Taste more ginger than I expected, decent finish, not sweet, light mouth feel. Did something new to estimate increase in abv in the bottle after bottle conditioning. I took pre sugar and post sugar readings.

Pre Sugar = 1.010
Post Sugar = 1.102

This would equal 0.26 % ABV increase if all the sugar that is convertible converts to alcohol 9.08% in the bottle.

Bottled:
11.5 1
12 oz 55
22oz 1

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 2/3/2017 2:32 AM

Notes:

Author:

krafter

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 85

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: 1/29/2018 7:00 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:

mdbitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/23/2017 2:24 PM

Notes: I took the peppers and cut them in half and charred them on the bbq. Cut them up and put them in a jar filled with vodka. Then added them to the secondary.

Author:

PHB2234

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 1.3

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: 5/31/2025 7:33 PM

Notes: Batch 155

Author:

Williamchjacobs

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 73.2 g

Creation Date: 11/7/2022 8:39 AM

Notes: Müncher Type I, Wiener Malz und Cara München zu geben
Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 63°C für 60 min.
Decoction: 1 liter für 10 min.
3 Rast: 73°C für 20 min. (add dark malts)
Abmaischen: 78°C

Würzekochzeit: 60 min

optimum starting temperature for an Alt fermentation is about 10 to 11 °C

Reduce the temperature at the end of secondary fermentation by 1 °C (2 °F) per day to as close to 0 °C as possible. Maintain it at 0 ± 2 °C for 3 weeks to 2 months

Author:

TDC

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/17/2021 8:17 PM

Notes: 30 minute steep - descending temperature.
Outside brew.
Dry hop on day 10.

Author:

Rothrock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 7/30/2019 3:41 PM

Notes: Mash at a fairly low temperature, 148° F to allow for the drier style. 60 minute boil with the addition of 1 ounce of dried juniper berries with the 1/3 ounce of Azacca hops. The remaining hops are added at flame out.

Chill the wort to no less than 85° F. Under pitch the Omega brands Kveik yeast and maintain the temperature throughout the whole fermentation. This hot fermentation will allow for the yeast to produce esters of pineapple, mango and other citrus from being stressed and under pitched.

The beer can then be chilled and kegs in only 10 days!

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 7:51 PM

Notes:

Author:

NickinWI

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2013 4:21 PM

Notes:

Author:

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

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: 11/29/2016 6:48 AM

Notes: 20g Dry hop Amarillo Per Keg

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:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2016 2:01 AM

Notes: Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
***9 hours later raised temp to 65 due to not activity.***
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
***11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged***

04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.

04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.

05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.

Author:

JB2332

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: 1.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 4:24 AM

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:

wolfie7873

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 0.75

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: 2/10/2015 7:20 PM

Notes: Scrape the bean into the wort and boil for the last 5 minutes. Keep the bean aside to add to primary so it doesn't get caught in the hop strainer.