Homebrew Beer Recipes | Page 870 | Browse 315,000+ at Brewer's Friend

Author:

colbon

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2016 2:12 PM

Notes: Double size (10 gal) version of my chocolate stout recipe.

Modified version of Rogue Chocolate Stout. Increased IBUs to be closer to the actual beer as the Zymurgy recipe incorrectly only has 40IBUs. Color was also very light, so increased roasted grains. The actual beer is 135L, so this is still pretty far off in color, but was shooting for a lighter / more chocolatey flavor. Added cocoa nibs to the end of the boil, need to determine if they are best served added to the secondary or to the end of boil. Chocolate extract is used in secondary to give strong chocolate aroma/flavor. I'm not sure about vanilla use, perhaps only a hint would be nice, but I may need to adjust to not overpower the beer. There is no vanilla in Rogue.

Author:

Alepp

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 69

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: 10/16/2021 1:36 PM

Notes: Simple seltzer made with peach flavor from LorAnn Super Strength Flavor. Yeast nutrient added twice during fermentation to allow full attenuation.

Cold crashed for clarity. Kegged, flavored, back sweetened with simple syrup, carbonated, and served.

Author:

Stevenjay1576

Boil Size: 0.75 Gallons

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2019 12:50 AM

Notes: Bring 12 cups to a boil, remove from heat, add hops and hold for 30 mins then cool. Pitch 3 grams of US05.

Aim for 50 ibu's with different hops.

9 grams of galaxy
12 grams of azacca
10 grams of denali

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 45.9 g

Creation Date: 8/27/2018 6:50 PM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 7/20/2018 9:49 PM

Notes: Imperial Organic Yeast Flagship or Corporate Strains used.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 8:10 PM

Notes: 1st clone atempt

Author:

elricbillman

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2018 2:16 AM

Notes: Great Basin Brewoff 2018
3rd place American/ Scottish

Author:

AshStomper

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 2:07 AM

Notes:

Author:

DSDO

Boil Size: 2113 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 66.95

Mash Thickness: 2.5

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: 8/8/2017 8:08 PM

Notes: 1.060 a 1.014 , 6.6%OH

65 IBUs TOTALES

7 SRM

60 Ca
1 Mg
2.25 a 1 Cl/SO4

Author:

Bart S

Boil Size: 7.5 Gallons

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 3:39 PM

Notes:

Author:

crito

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2013 5:16 AM

Notes:

Author:

Chen

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2016 8:18 PM

Notes:

Author:

grassfeeder

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.25

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: 8/17/2016 9:28 PM

Notes: Yeast Nutrient and Whirlfloc Tablet at 10 minutes

3.94 gal of water at 160.3 °F.

4.91 gal of sparge water at 168 °F.

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 1:04 AM

Notes:

Author:

Soton

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 5:23 PM

Notes: I have made this recipe to make using my Grainfather and will be using grain sourced from Ireland
My idea is to brew a more older style bitter ale that is more malty and less citrus then the Americain inspired IPA's
I intend to use a yeast starter and then let the fermentation carry on for two weeks so hopefully it will all but ferment out in about a week and the second week the yeast can be left to clean up after its self and settle out a bit
I think I will ferment it at about 19c but that might change to a bit lower tempreture if I see any advice it might beneficial to the beers flavour

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 8/10/2015 7:41 PM

Notes:

Author:

Marriedtoahotlibrarian1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

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: 7/26/2015 2:07 AM

Notes: Nice summer beer

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 5:34 PM

Notes: ♦ BREW DATES:
Date: Brew Day •
Gravity End of Sparge •
6:00PM Full Boil in min.
Gravity End of Boil (OG) •
Gravity (FG) •
Date: Pitch Yeast •
Date: Keg Day •
Drafted Who’s House • Steve's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ 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: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

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.