Homebrew Beer Recipes | Page 851 | Browse 310,000+ at Brewer's Friend

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2019 7:40 AM

Notes:

Author:

JMM1976AZ

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 1/20/2019 8:28 AM

Notes: Mash: TRADITIONAL MULTI STEP - Protein Rest: 122° F for 20 minutes - Beta Sacch’ Rest: 149° F for 30 minutes - Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
-Vorlauf and Sparge
-Boil for 90 minutes adding hops @ 90,60,30, Flameout Intervals

Author:

valtert

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 1:11 AM

Notes:

Author:

malenightingale31

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.7

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: 12/22/2017 11:26 PM

Notes:

Author:

FancyCamperHBS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 5/11/2016 4:48 PM

Notes: 1st Batch in the grainfather - used the GF's mash water calc.

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 78

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: CO2 @15 PSI

Creation Date: 12/3/2016 7:07 PM

Notes: Based on KingBrianI's Caramel American Amber Ale, with some minor grain and hops variations. http://www.homebrewtalk.com/showthread.php?t=167880. I made my own Sugar #5 using the recipe found here: http://www.homebrewtalk.com/showthread.php?t=114837, but subbed a little brown sugar (2 oz/lb) instead of all cane.

Will first try Imperial A31 Tartan with starter instead of Nottingham, will ferment at 65°/5 days; 68°/5 days; 70°/5 days, then add gelatin and cold crash to 34° before kegging.

Author:

Tassie Pete

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/9/2021 11:24 AM

Notes:

Author:

Sheppeto

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 7/12/2018 11:36 PM

Notes:

Author:

St.Kjell

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 4.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 8/7/2017 5:04 PM

Notes: 2 pk. á 11,5 g. gjær

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2017 9:50 PM

Notes:

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2017 6:15 AM

Notes:

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 82

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: 12/16/2016 2:21 PM

Notes: Highlights Cascade hops, super drinkable golden ale. This yeast attenuated to 82% on my batch.

Author:

grosbeak

Boil Size: 4 Gallons

Boil Time: 75

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: 1/14/2012 9:27 PM

Notes: Mash Strike 8.1 qts @ 164 degrees. Target 152.
Mash out with 4.1 qts boiling.
Sparge 11 qts. at 170 degrees.
Collect 4 gallons.

Techniically not a SMASH - but . . .
Brewed this after being obsessed with Blue Hill's AntiMatter3.

Surprisingly delicious and full flavor for so few ingredients. First wort hops are key.
I batch aged this for 3 months.

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 9:23 PM

Notes: Pitched at 65f wort air temp 62f- great activity in less than 6 hrs. Has slowed as of 3-5-14. Pitched a large starter of 1 gal , maybe double the reg yeast amount. Could ferment quickly . Gyled and keg conditioned 3-14-14. Tapped on 3-22-14 Tastes great. Slight Haze, needs to chill completely. Will better with age.

Author:

Norsk Malt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 4/13/2016 2:42 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 5:51 PM

Notes:

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2015 10:16 PM

Notes:

Author:

noters

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 3/8/2015 3:13 AM

Notes:

Author:

Bradley Johnson

Boil Size: 10 Gallons

Boil Time: 60

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: 9/13/2014 1:15 AM

Notes:

Author:

perogi

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2013 3:58 PM

Notes: This recipe was taken from an interview with Tod Mott - the creator of Kate the Great.
"I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.

When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.

Good luck. Hope this helps Cheers!
Tod Mott"