Homebrew Beer Recipes | Page 824 | Browse 320,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 67.59 Litres

Boil Time: 240

Boil Gravity: 1.089

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.18 bar

Creation Date: 12/29/2021 1:43 AM

Notes: https://beerandbrewing.com/recipe-kane-barrel-aged-imperial-stout/

Mill the grains, add the rice hulls (if using them to help avoid a stuck mash), and mash at 155°F (68°C) for 60 minutes, targeting a liquor-to-grist ratio of 1 qt/lb (2.1 l/kg). Adjust the mash pH to 5.4 if necessary. Vorlauf until the runnings are clear of particles, then start the burner and run off into the kettle. Sparge and top up as necessary to get about 8 gallons (30 liters) of wort if possible, targeting a pre-boil gravity of about 1.092. Boil for about 4 hours or until the gravity approaches the target starting gravity (1.120), adding hops when about 1 hour is left in the boil. Chill to 64°F (18°C), add the yeast nutrient, aerate well, and pitch plenty of healthy yeast. Ferment at 68–70°F (20–21°C).

When fermentation is complete and gravity has stabilized, wait a few more days, then drop the temperature to 50°F (10°C). Drop the yeast if possible, or rack into secondary purged with CO2. Allow the temperature to free rise back to ambient temperature. Rack into a 5-gallon (19-liter) bourbon barrel purged with CO2, leaving as little head space as possible—or, if lacking the barrel, add about 3 oz (85 g) of bourbon-soaked oak cubes to secondary. Age patiently but sample often—using a small barrel reduces the aging time—minimizing oxygen pickup as much as possible.

BREWER’S NOTES
Feel free to sub in your favorite base malt or blend of base malts for the two-row. Likewise, any good bittering hop at 20 IBUs can go in for Columbus.

Author:

Beer_Pirate

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2019 1:43 PM

Notes:

Author:

Brainstem Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2017 5:39 PM

Notes: A pale ale for any day. Hopped with American hops and malts. Share it with a friend and say, "Hey Pal!"

Author:

Striike

Boil Size: 8.23 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/18/2023 2:15 PM

Notes:

Author:

dmotuba

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 8/30/2021 8:06 PM

Notes:

Author:

Tylor Miranda

Boil Size: 5.75 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 11/25/2020 4:09 AM

Notes: For maximum fruit flavors pitch yeast at 68f and let naturally rise to 78f.

Author:

AlleyCAt

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: 1.5

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: 11/18/2020 4:29 PM

Notes: After the boil is complete, perform a 5-minute whirlpool and then rapidly chill the wort to slightly below fermentation temperature, which is 47 °F (8.5 °C) for this beer. Pitch yeast.

Maintain fermentation temperature of 47 °F (8.5 °C) for 3.5 weeks or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 38 °F (3.5 °C) gradually by dropping the temperature one degree every 2 days and rest there for 1 week. Perform a similar drop in temperature until you reach 32 °F (0 °C) and lager for 3-4 weeks. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Tips for Success:
Aim for a massive 2-L starter (OG = 1.035) to provide enough healthy cells for a strong fermentation; Bierstadt recommends 210 million cells per mL. This will allow you to go cold and slow. They’ve also noticed that when fermenting as cold as they do, the precursors for diacetyl aren’t formed, which allows them to eliminate that step. If you do detect diacetyl in your beer, feel free to perform a D-rest. If you have the ability to capture carbon dioxide in solution via a spunding valve, you can come one step closer to fully replicating their beer. Typically, you can rack off the trub after 2 weeks in primary or when there’s roughly 1 degree Plato remaining of fermentation in order to naturally carbonate. Finally, everything about this beer is centered around patience. Don’t rush the mash protocol and especially don’t rush the fermentation.

Thanks to Bill Eye and Ashleigh Carter, co-founders of Bierstadt Lagerhaus,, for this recipe!

Author:

RockHopper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 55

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 111.1 g

Creation Date: 9/28/2020 6:19 PM

Notes:

Author:

Day

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2018 4:19 PM

Notes: Short boil 10 mins
Cool and then add lactic to reduce pH to 4.2 then add 500g 'Biotiful' kefir and seal
Leave for 3 days or until 3.2pH has been reached.

10 min boil for cranberries, soak orange peel in vodka and add both to FV for 7 days

Author:

maxwestman

Boil Size: 8.6 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2018 8:35 AM

Notes:

Author:

Evan Hunter

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/12/2011 4:06 AM

Notes: I should call this "Blown Gasket Oatmeal Stout." The airlock blew off while I was away for a week, and I returned to see a carboy, crusted with dried krausen. Regardless, it actually turned out well.

The final volume is low because I lost a good amount of water due to the seeping of 2.5 lbs of grain and oats. I didn't top off, preferring a stronger brew with fewer bottles. I plan to top off next time though.

I lost about half a gallon of the batch due to the blown fermentation, but it turned out pretty well! Excellent head retention and dark amber appearance. It didn't have quite as much chocolate or roasted flavor as expected. There is a significant nutty/toasted aftertaste that adds character. I plan to cut the crystal 60L from 8 to 5 oz or so, and add a source of chocolate and maybe lactose. I also plan to use a yeast with better attenuation. I was surprisingly pleased with this one, especially as it aged! Regardless, there is room for improvement.

Author:

steve3366

Boil Size: 2.15 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 62

Mash Thickness: 1.5

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: 12/15/2016 6:24 AM

Notes:

Author:

robi

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 3:22 PM

Notes:

Author:

Mpshall

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 66

Mash Thickness: 1.5

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: 3/24/2016 1:52 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2016 4:26 AM

Notes: This recipe won the ZZ Hops team competition brew. It was sour worted in a PET carboy for 2-3 days with L. Plantarum before the yeast was added.

The 1st place winner was a variant where I let the beer sit in secondary on lemon zest for 2 weeks and then added a dry hop addition of 1oz per gallon of citra pellets.

The 2nd place winner was a variant where I let the beer it on grapefruit zest for 4 weeks and added a tincture of vodka/grapefruit zest and grapefruit juice a week before bottling.

Author:

moynistan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 4:41 AM

Notes:

Author:

rouest

Boil Size: 930 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 70

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: 7/7/2015 6:57 PM

Notes: Fourpure IPA
1.060og
1.010fg
60 min mash 152F
75 min boil
3% Thomas Fawcett caramalt 15L
97% Bairds pale malt (English pale malt)
30bbl brewhouse
5lbs magnum 13.7 aa 75 mins
5.5lbs citra 20 mins
11lbs columbus 10 mins
11lbs centennial whirlpool
27.5 lbs Citra whirlpool
11lbs Equinox dry hop
11lbs mosaic dry hop
22lbs Citra dry hop
Cal ale yeast

Author:

Critter

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2015 1:04 PM

Notes: EZ MAKIN, EZ DRINKIN. This brew ain't gonna give you the blues...R.D.W.H.A.H.B
R.I.P. Mr. King

Author:

kc0034a

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.178

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 12:45 AM

Notes: 20g of Folgers columbian

Author:

Greg Akins

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 9/30/2011 7:30 PM

Notes: Bottled carbonated instead of kegging. After 2 weeks, it's still pretty flat. Trying to store at a little higher temps for a couple more weeks to see if that helps. It tastes pretty good though. I'm sure it will be excellent when it's carbed correctly