Homebrew Beer Recipes | Page 759 | Browse 315,000+ at Brewer's Friend

Author:

tracyk

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: keg

Priming Amount: 12.45

Creation Date: 6/26/2016 7:55 PM

Notes: Hit numbers throughout the pre-boil and after boil. This is a great recipe. Will brew this again.

Author:

kushallalan

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

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: 4/9/2021 4:22 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 11.96 psi

Creation Date: 11/1/2020 3:15 PM

Notes: Here is a homebrew-scale recipe for Grains of Wrath’s Citra-hopped West Coast–style IPA, which scored a 99 with our blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020. According to Mike Hunsaker, cofounder and brewer, the beer “brings bright citrus and tropical notes balanced with a smooth, easy malt back.”

Mill the grains and mash at 152°F (67°C) for 45 minutes, going for a mash pH between 5.2 and 5.3. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops and additions schedule. After flameout, cool the wort to 180°F (82°C), add the whirlpool hops, spin the wort for 10 minutes, then rest for 20 minutes. Chill the wort to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). Three days after the beer reaches final gravity, rack to secondary (or remove yeast, if using a conical). After another day, add the dry hops. After 5 more days, do a force test to check for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). After 2 days in a row of negative tests, crash, package, and carbonate.

Author:

avantassel

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 74

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/16/2020 5:43 PM

Notes: Snow bath chilled. The plan was to fill a Laws Whiskey barrel but that got corona scrapped so now it's being tapped for #SaisonDay2020

Author:

PJ Butcho

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 8/18/2019 2:58 PM

Notes: 1 vanilla bean in secondary

10 pounds (unpeeled weight) very ripe bananas, peeled and added to secondary.

2.5 fl oz pecan extract in secondary.

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2019 10:11 AM

Notes:

Author:

Dock Oscar

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 71

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2018 5:31 PM

Notes: 2 grams of CaCl and Gypsum
3.75 Mash H20
4.25 Sparge H20

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2017 5:38 PM

Notes:

Author:

Brewbegoodtome

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62.5

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2017 8:08 AM

Notes: 1kg of the Red X malt smoked over single malt whisky cask dust

Author:

Falango's Beer

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Açúcar Mascavo

Priming Amount: 6gr/litro

Creation Date: 8/9/2016 4:31 PM

Notes: Aveia em Flocos - Rolled oats
Centeio Torrado - Cristal Rye
Galena, Magnum
Guinness - precisa resaltar o gosto de café.
10,00 gm - Sulfato de Calcio para 20L de aguá (Sulfato de Cálcio - Gypsum)
http://www.hominilupulo.com.br/cervejas-caseiras/como-fazer-uma-dry-stout/
Cerveja de corpo baixo e final seco.

==== Descrição do estilo =====
13A. Dry Stout
Stout Seca
Aroma: Aromas proeminentes de café, cevada tostada e malte torrado; pode haver leve aroma de chocolate, cacau e/ou cereais como notas secundárias. Ésteres de médio-baixo a nenhum. Nenhum diacetil. Aroma de lúpulo de baixo a nenhum.
Aparência: Coloração de preto a marrom profundo com reflexos de cor granada. Pode ser opaca (caso contrário deve ser translúcida). Colarinho de bege a marrom, espesso, cremoso, e persistente.
Sabor: Moderadamente tostado, sabor nítido dos cereais, com acidez moderada opcional e amargor de lúpulo de médio a alto. Final seco proveniente dos cereais tostados lembrando café. Pode apresentar um caráter de chocolate meio-amargo ou doce-amargo no paladar que persiste até o final. Fatores de equilíbrio podem incluir cremosidade, frutado de médio-baixo a nenhum e aroma de lúpulo variando de médio a nenhum. Nenhum diacetil.
Sensação de Boca: Corpo de médio-baixo a médio-alto com caráter cremoso. Carbonatação de baixa a moderada. Em vista do alto amargor de lúpulo e significativa proporção de cereais escuros presentes, essa cerveja é notavelmente macia. A percepção do corpo pode ser afetada pela densidade com as cervejas mais fracas apresentando corpo mais leve. Pode apresentar uma leve adstringência devido aos cereais torrados, embora aspereza seja indesejável.
Impressão Geral: Uma ale muito escura, torrada, amarga e cremosa
História: Este estilo evoluiu de tentativas de se aproveitar do sucesso das London Porters, mas originalmente exprimia um corpo mais cheio, cremoso e forte (“stout”). Quando uma cervejaria oferecia uma Porter ou uma Stout, a Stout era sempre a cerveja mais forte (originalmente chamada de “Stout Porter”). Versões modernas são produzidas com uma OG mais baixa e não são mais fortes que Porters.
Comentários: Esta é a versão em barril do que é conhecida como Irish Stout ou Irish Dry Stout. Versões engarrafadas são tipicamente produzidas a partir de OGs mais altas e podem ser chamadas de Foreign Extra Stout (se suficientemente fortes). Enquanto a maior parte das versões comerciais depende primariamente de cevada torrada como grão escuro, outras usam malte chocolate, malte black ou combinações dos três. O nível de amargor é um tanto variável, assim como o caráter torrado e a secura do final; permitindo interpretação dos cervejeiros.
Ingredientes: A secura provém do uso de cevada torrada não maltada em adição ao malte pale, amargor de lúpulo de moderado a alto e boa atenuação. Flocos de cevada não maltada também poderão ser usados para adicionar cremosidade. Uma porcentagem pequena (em torno de 3%) de cerveja azedada é adicionada para dar complexidade (geralmente só pela Guinness). A água normalmente apresenta teor de carbonatos moderado, embora teores mais altos não proporcionarão o clássico final seco.
Estatísticas: OG: 1,036 – 1,050
IBUs: 30 – 45 FG: 1,007 – 1,011
SRM: 25 – 40 ABV: 4 – 5%
Exemplos Comerciais: Guinness Draught Stout (também em lata), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout

Author:

Kaiser

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2013 12:35 AM

Notes:

Author:

Saunders Brewery

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2015 5:12 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.8

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: 6/1/2015 6:29 PM

Notes:

Author:

Kyle Krause

Boil Size: 6 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: 3/7/2011 2:29 AM

Notes:

Author:

Birkebeiner Bryggeriet

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2014 9:05 PM

Notes: SJPorr competition entry. 3rd in Europe leg

Author:

garrad21

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

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: 6/24/2014 2:55 PM

Notes:

Author:

jehbrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

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: 3/26/2014 3:56 PM

Notes: - Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

La Mal Famée

Boil Size: 25.9 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 69

Mash Thickness: 2.6

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: 2/12/2014 3:51 PM

Notes:

Author:

mats dahlstrøm

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/6/2015 2:01 PM

Notes: OG 1048 på 26-27 liter

Author:

Zen Beerwerks

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 8:06 PM

Notes: Kegged 3/12 - sample tasted great. Quick carbing.
3/14 Winner winner chicken dinner. Not much head, needs more carbonation. Dry as expected, great flavor, and despite the honey taking up part of the fermentables it still ended up in style and doesn't lack in anything. Nice crisp lawnmower beer. Prob add a tad of wheat next time for more head.
3/16 Increased the carbonation. The head problem is fixed, it now is nice and fluffy white. Persists pretty well.