Homebrew Beer Recipes | Page 8434 | Browse 320,000+ at Brewer's Friend

Author:

IIGG

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 1.4 oz

Creation Date: 1/22/2022 5:59 PM

Notes:

Author:

DargyBear

Boil Size: 229.71 Gallons

Boil Time: 60

Boil Gravity: 19.8

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2024 4:50 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2024 5:05 PM

Notes:

Author:

Old Timers Brewery

Boil Size: 8.35 Gallons

Boil Time: 120

Boil Gravity: 1.083

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 13.31 psi

Creation Date: 3/16/2024 9:45 PM

Notes: I HAVE BREWED THIS MANY TIMES AND IT IS ALWAYS A WINNER!!!

Key Points:
• Lots of yeast, don’t skimp on O2. To get the best-tasting, smoothest, and most age-worthy Imperial Stout out of your fermentation, start with a large population of healthy yeast cells and aerate/oxygenate the cooled wort well prior to pitching.
• Think about mash temp. Some folks like their Imperial Stouts a little more on the liqueur side of the sweetness spectrum, and that’s stylistically valid; I like mine a little more attenuated. Keep in mind that the high gravity and low hop rate will naturally make for a sweet impression on the palate no matter what.
• Caramelize the first runnings. All-grain brewers can exercise an option to caramelize the first, most concentrated and sugar-rich runnings from the sparge (see Mash & Sparge, step 8, below). This will increase color and complexity in the finished product.
• A little late hopping. Even though this is a malt-dominant beer, the merest suggestion of high-quality hops late in the boil will add complexity and interest to the profile without changing our drinking audience’s read on the maltiness of our Imperial Stout
• Stay cool. The key to keeping this potent ale from becoming headache juice is not to let the fermentation temperature rage out of control – slow and steady wins the race against undesired fruity esters and fusel oils. Cool fermentations are one reason to brew in the winter. One trick I like to employ is to over-chill the wort and pitch the yeast just a tad too cold; the yeast will generate its own heat as it begins to ferment.
________________________________________
Prep
1. Make a 2000 ml yeast starter prior to brew day – if needed.
2. On brew day, collect strike water 36 quarts (I use RO water @ 1.3 quarts per pound, ratio may vary) and heat to 165 F (with grain temp at 68 F) Note, given the size of this grain bill, you may need to adjust for your particular mash tun volume and make up the difference with sparge and/or top-up water. Use a malty water profile.
3. Mill the grains, or have it done for you at the shop.

Mash & Sparge
1. Add grain to strike water and mix to achieve a uniform temperature of 148 F. After 15 minutes raise the temperature to 150-152 F. Rest the mash at this temperature for 60-75 minutes. Check for a ph of 5.6 and adjust as needed.
2 While the mash rests, collect and heat 12 quarts of sparge water to 170 F.
3. Check to ensure all starches have been converted with iodine test.
4. When the mash rest is complete, heat it to 168 F for mashout.
5. Sparge and collect the wort in the boil kettle. Option: divert the first couple quarts of high-gravity runnings to a separate kettle or saucepan and boil for a few minutes (or longer) to caramelize and reduce, before adding back to the main wort prior to the boil.
Boil
8. Collect enough wort (+/- 8.5 gallons) to account for evaporation from the long 120-minute boil.
9. Bring the delicious, dark-colored wort to a boil.
10. Boil for 60 minutes or until you have 7-3/4 gallons of wort. Then start your 60-minute timer!
11. Add 1.50 oz. Nugget hops @ 60 minutes.
12. Add 1.50 oz. Glacier hops @ 15 minutes.
13. Add Yeast Nutrient @15 minutes.
14. Add 1 Whirlfloc Tablet @ 15 minutes.
15. Stir wort vigorously to create a whirlpool and precipitate out the trub.
16. Insert wort chiller @10 minutes
17. Cool it! Aim for a wort temperature around 60 F.
Fermentation and beyond
18. Transfer the cooled wort to a sanitized fermenter, aerate with O2 for one minute, and add the yeast you prepared back in step 1. Use a blow off tube on this big beer.
19. Depending on the yeast strain being used, aim for a fermentation temp of 63 F; depending on temp and yeast, fermentation for a beer of this gravity could take as long as 3 weeks to finish fermenting.
3. Transfer the beer to a used bourbon barrel and add the Bourbon to barreled beer. The beer will show best after several months of conditioning in a cool, dark place.
5. Transfer barrel aged beer to a keg or bottles. CO2 level of 2.75 volumes.
6. Serve at 50-55 degrees F to show its best flavors and mouthfeel.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.98 bar

Creation Date: 12/6/2023 11:12 PM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 68

Mash Thickness: 2.8

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: 7/11/2023 2:30 AM

Notes:

Author:

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.165

Efficiency: 70

Mash Thickness: N/A

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: 10/15/2022 10:53 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 0.6 oz

Creation Date: 9/24/2022 6:15 AM

Notes:

Author:

Yeast_Whisperer

Boil Size: 7.07 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 12 psi

Creation Date: 9/3/2022 8:56 PM

Notes: ## PRIOR to BREW DAY
- Attach torpedo buoy with filter attachment to *fermentation* keg
- Attach torpedo buoy with filter attachment to *serving* keg
- Fill serving keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Use CO2 to push all the Starsan from the serving keg into *fermentation* keg
- Pre-measure mash salts

##Yeast Starter
- None. Use dry yeast (2 packets)

##MASH
- Hochkurz Mash
- Add mash salts to empty MLT
- Fill HLT with 8-9 gallons of strike water and heat to strike temp of 160 degrees (F)
- Transfer 5.8 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
- add remaining sparge water to HLT and set temp to 145 degrees
- Dough in and stir
- Begin recirc when HLT is at temp

##BOIL
- Boil timer settings: nE = 4, t1=90, t2=60, t3=25, t4=10
- Use stainless hop spider to contain hop residue
- When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
- When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
- Put sanitized tilt hydrometer into fermenter
- Fill keg to just above the weld (max), securely attach lid, add a few psi of pressure using CO2

##FERMENTATION
- Cool wort to 60 degrees (F)
- Sprinkle yeast directly onto wort (no need to oxygenate when using dry yeast)
- Pressure ferment starting at 62 degrees (F) at 27 psi (with spunding valve) and ramp to 72 degrees over 10 days
- STC-1000+ Settings
SP0=62, dh0=240
SP1=72, dh1=96
SP2=72, dh2=168
SP3=33

##PACKAGING
- Slowly ramp down temp to 33 degrees over 7 days
- Prepare and 'inject' Gelatin (without any oxygen) into the serving keg
- Pressurize serving keg to 12 psi
- Do a closed/pressurized transfer to serving keg (to get beer off yeast)
- Hold serving keg at 33 degrees for a week or more
- After cold conditioning, set keezer pressure to 12 psi of CO2
-Target = 2.3 volumes of CO2 at 43 degrees (F)

##REFERENCES
https://beerandbrewing.com/short-and-high-the-hochkurz-mash/

https://jansson.us/mashcalculator.html
J/K = 5238.113783265638 (MLT Heat Capacity)
W/K = 1.5185259701036913 (Heat Loss Coefficient)

Author:

dani g

Boil Size: 21.19 Litres

Boil Time: 120

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2022 2:45 PM

Notes:

Author:

cksparker

Boil Size: 6.6 Gallons

Boil Time: 120

Boil Gravity: 1.093

Efficiency: 75

Mash Thickness: 1.75

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: 1/30/2019 4:02 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2021 2:26 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 69.2 g

Creation Date: 2/18/2021 4:23 PM

Notes: Sugar is Muscavado

Author:

gstuckey

Boil Size: 8.07 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 60

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: 1/16/2021 6:13 PM

Notes:

Author:

Mikewvoigt

Boil Size: 9.2 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.3

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: 1/2/2021 7:40 PM

Notes:

Author:

GiDaMo

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 122.2 g

Creation Date: 8/23/2020 11:40 AM

Notes:

Author:

Jemassey9

Boil Size: 135 Gallons

Boil Time: 60

Boil Gravity: 20.8

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/16/2019 11:07 AM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: N/A

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: 5/5/2019 10:53 PM

Notes:

Author:

Oráculo

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.499

Efficiency: 35

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: 4/25/2019 9:12 PM

Notes:

Author:

Elisa

Boil Size: 7.5 Litres

Boil Time: 90

Boil Gravity: 1

Efficiency: 75

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: 8/30/2021 2:26 AM

Notes: