Homebrew Beer Recipes | Page 846 | Browse 320,000+ at Brewer's Friend

Author:

bathtubbrewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 1 cup per 5 gal.

Creation Date: 8/26/2012 8:42 PM

Notes: Mash at 153 F for 60 minutes. Honey at knock out.
Primary 5-7 days; secondary 5-7 days.

Note: I haven't brewed this yet...doing so next week!

Author:

dtwhite

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 6:54 PM

Notes: too dark, do maybe 6oz of carafa and make sure the OG is at 1.06 next time.

6 mo tasting: not particularly sour, but tastes exclusively like dried cherries. Added some maltodextrin, going to add dregs soon too.

Next time: don't use dried cherries, they are so tannic.

Author:

Pat McGhee Brewmaster

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.055

Efficiency: 70

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: 7/21/2023 3:53 PM

Notes:

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 80

Mash Thickness: 3

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: 11/30/2015 2:32 PM

Notes: 50C rest - for 1 hour, go up slowly to 76 over the next 1 hour
hop-back - hop tea.
first two gallons reduced separately
CaCO3
went down to 1.042, pH 4.6. Very oily on the palate. To a sample a drop of lactic acid added to see if changes the perception. Yes, much crisper and less cloying. Consider before bottling. 10.5%, 0.3.05.2016. Sitting in the keg with oak.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 11:03 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 05.13.16
Gravity (OG) • 1.070
Gravity (FG) • 1.023
Date: Pitch Yeast Day • 05.14.16
Date: Keg Day •
Drafted Who’s House • Dan

♦ SESSION NOTES:Everything went as sceduled.
Added 6 oz. Midnight Malt at 10min boil @168°
Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer.

All-Grain - Yooper's Oatmeal Stout
http://www.homebrewtalk.com/showthread.php?t=210376

HomeBrewersAssoc:Rouge Chocolate Stout
http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/

Beer Smith Recipes:Rouge Chocolate Stout
http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts
127F (52C) – Protein rest
145F-153F (63-67C) – Beta Amalyse Rest
158-167F (72-75C) – Alpha Amalyse Rest

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: 04.06.16 I've had it on tap for a week and it's great!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Shølbryggeriet

Boil Size: 56.7 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 5/29/2016 8:46 AM

Notes: Split in 2 fermentors, 3 packages of yeast in each.

Author:

KG Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 8:40 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 74

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: 4/14/2017 2:56 PM

Notes:

Author:

Boil Size: 3.75 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

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: 10/18/2017 1:06 PM

Notes:

Author:

HB209

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 1.33

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: 7/27/2017 6:42 PM

Notes:

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 75

Mash Thickness: 1.75

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: 10/16/2017 6:24 PM

Notes: Before brew day, get a yeast starter going.
Mash at 152° F for 70-80 minutes. Sparge at 175° F. Conduct a 60 minute boil, following the hop additions as listed in the ingredients. Chill to 68° F and pitch yeast. Keep fermentation under 72° F.

After primary fermentation is complete, dry hop in primary for 10 days (no longer than 14 days). Due to the heavy dry hopping, cap the fermenter and cold condition for a few days before kegging, or rack to a 2nd keg after cold conditioning the first keg for 1-2 days. If bottling, you may want to use a secondary fermenter to reduce the chance of clogging the bottle filler.

Author:

Allythecat.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 2.83

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: 1/28/2024 4:56 PM

Notes:

Author:

aschildg

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 74

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: 5/8/2012 5:41 PM

Notes:

Author:

Joebobbadfish

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 90

Mash Thickness: 2.59

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 10.98 psi

Creation Date: 5/13/2019 11:41 AM

Notes: Starter Size (L) Gravity (1.xxx)
1.5 1.035

DME Required:
5.3 oz, or 149.8 g

Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.73
Ending Cell Count:
320 billion cells
Resulting Pitch Rate:
1.54M cells / mL / °P
Starter meets desired pitching rate!

Author:

opacus

Boil Size: 500 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 4.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/9/2018 1:21 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 10:17 AM

Notes:

Author:

BikerMatt

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2017 6:47 PM

Notes:

Author:

Tom Davis

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 4.5

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: 7/4/2016 12:03 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 12:25 PM

Notes: The idea with this is to split the 38 L wort into two 30 L fermentors and try two different yeasts (eg. WLP002 vs. 007). Should be enough with one packet in each fermentor.

Author:

Aley Ale

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 4:39 PM

Notes: This beer hit 76-78 degrees for 2 days while in the fermenter. I kegged half of it after about a month in the fermenter and let the other half continue to ferment. Because initial keg was not fully fermented (1.018) the first bit was sweet and pretty cloudy. After a couple weeks in the keg it's cleared up and tastes great. I think the other half will taste much better since it will be fully attenuated. .....the other half never fully attenuated, looking back, I've realized that it's because I did about 2-3 brews using the BIAB method and that method causes fermentability issues because of the thin mash. Something to do with enzymes. I will brew this beer again but maybe simplify the grain bill.