Homebrew Beer Recipes | Page 1068 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2016 12:09 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/14/2021 5:16 PM

Notes: Brewed on 11/14/2021 using the BIAB Method
Starting vol = 8.6 gallons
Strike temp = 159 degrees F
Mash temp = 153 degrees F for 70 minutes
At end of mash, temp = 141 degrees F

SG = 8 gallons of 11.9 Brix = 1.048 g/L
OG = 6.25 gallons of 15 Brix = 1.061 g/L
Pitched yeast at 65 degrees F
FG = 1.013 g/L

Kegged on 11/22/21

Author:

Smythbk

Boil Size: 8.11 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.33

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: 11/13/2021 1:21 AM

Notes: Honey added at 15 minutes left in boil.

Cinnamon and ginger added with 15 minutes left in boil and left for 15 minutes whirlpool (muslin bag used).

Author:

RustyBarrelHomebrewing

Boil Size: 10 Gallons

Boil Time: 180

Boil Gravity: 1.053

Efficiency: 45

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2021 7:32 PM

Notes: ===============================
2/18/2022
adjusted volume and turned up the projected attenuation

===============================
2/16/2022
last minute pulling out the oats. worried about stuck mash and wont be able to babysit....

===============================
2/15/2022
got water report updating to that, looks like ph will be a little high so adding a little phosphoric acid.

thinking about mash. G40 is 11 gal in mash so we'll go 1 qt/lb mash thickness on 28 lbs grain. adding a line for DME in case we go to that later.

looks like it will be a little over 7 gallons strike water and 5 gallons sparge water.

pitching 1 jar of RVA 101 into almost a gallon of 1040 starter wort 2 days before. no stir plate.

===============================
2/8/2022
wondering if this will all fit in the GF. could possibly do it all in the cooler or split between the two.

thinking about setting this up early in the day to mash during work and have it boil for 3 hours while i do dinner/bedtimes. setup the GF in the driveway if possible - will be a lot of steam.

see big beer schedule https://docs.google.com/spreadsheets/d/1gaWvnYevKP9I8mmRzW54MrnqfOVuWlsOEhzyezW-kaY/edit#gid=0

===============================
1/16/2022
adding notes to sparge strategy to try to achieve decent efficiency.
adjusting yeast - use rva 132 plus 3L starter

===============================
12/1/2021
* adding oats and removing DME for now.
** adjusting recipe for 65% efficiency and trying to hit 10%abv counting the oats as zero points contribution.
** probably want to use a grain bag if possible
** remember to take preboil gravity, and throughout. maybe last 10 minutes of the boil take gravity and decide whether or not to throw in some DME
* adjusting to 2 hour boil
* will plan to double mash.
** not sure the plan for that because g40 will be maxed out at 10g preboil and thats without grain
** ...maybe just take the first mash out and put the 2nd one in. then take it out and sparge to get to volume? will be leaving behind sugars in first mash...
** ...alternatively sparge both mashes. after first mash and sparge and mash is pulled, should have about 6-7 gallons, that should leave enough space to drop the 2nd mash in. when that comes out, i would think we'd then have 5-6 gallons left. and will have to sparge to get the rest of the way. 2nd mash will have absorbed some of the 1st mash wort so it should probably be richer in the end for more sparging?
===============================
11/3/2021

RECIPE REBUILD
* reducing roasted barley from 1.25 down to 0.5
* reducing black patent from 1.25 to 0.5
** wanted to use less but keeping it here to get within SRM for style
* adding 1lb 120L for flavor and body
* get rid of the fricking kviek!!! change to london3
* adjusting efficiency to 70% :
** going to 2 hour boil
** im now on G40 which has been doing 2gal/hr so we'll go from 10g down to 6 during a 2 hour boil

for yeast would need rva 132 200B pack and a 2L starter or equivalent

todo :
* need to figure out yeast requirements (packs, starters...)
* consider oats
** its 21 lb grain...consider double mash
** ...if double mash consider more base grain and less DME
** any changes to grain bill, try to keep abv at 10%...

===============================
11/2/2021
this brew came out tasting funky again. submitted to JRHB dominion cup they said umami and i think that is correct. This is the third time this has happened to varying degrees, I previously thought it might be bad ingredients but I think hothead and/or too much roasted malt is to blame...

===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.

Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....

===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.

9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.

==========MISC NOTES=============
mona lisa stout

ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet

https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)

mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more

final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice

CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring

AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries

HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....

final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2

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: 11/26/2018 11:11 PM

Notes:

Author:

Brewer #106562

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2017 3:23 PM

Notes: OG 1.054

Didnt took the rices hulls/water ratio in consideration on brew day.
Now this is fixed.

Pump block 3 times, grain basket had a leak at the bottom. (ended up boiling longer).

Fly Sparge during the boil with 65C water. I should have fly sparge with 75C water. Fixed in the recipe.

Fermentation: 18-23C
Yest characteristic: low as 18 with no issues. Predominant banana at 24 degrees, heavy clove at 27 and up.

Author:

dwolfgra

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2017 12:24 AM

Notes: Split batch - half with US05 and half with WLP410

Author:

mystikhybrid

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 1.25

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: 8/4/2017 10:52 PM

Notes:

Author:

St.Kjell

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: Co2

Priming Amount: N/A

Creation Date: 3/26/2017 7:13 AM

Notes: Det skal brukes 4 pk. á 11,5 g. gjær W 34/70

Author:

Samwhois75

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/14/2016 2:50 AM

Notes: brewed 7.21.2019

Author:

Vigdal

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

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: 11/24/2013 1:05 PM

Notes: Lav Pitch Rate for mer fruktsmak.
http://shop.petit-agentur.no/products/wyeast-3068-weihenstephan-wheat-activator-xl-125-ml

Må man tilsette honningen etter gjæringen er ferdig ettersom det er mye sukker i honning?

Author:

duncans

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 7:32 PM

Notes: Brewing with style.
Couldn't make out proper grain bill. 4 malts.
No yeast given?

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 11:51 AM

Notes: Mix all hops: Divide into 7 parts. Add one part every 10 minutes of boil

Author:

CowBrau Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Dextrose

Priming Amount: 3.69 oz

Creation Date: 12/20/2015 4:39 PM

Notes: Ferment at 60 (my ambient basement temperature at this time) for two weeks. Dry Cold crash and add 1 teaspoon of gelatin dissolved in 1/4 cup of water to achieve a super clear beer.

Author:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.047

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 10:23 AM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Dextrose

Priming Amount: 500 Grams

Creation Date: 6/2/2015 5:52 AM

Notes: Heat strike water on stove top to save gas
Check mash PH
Don't use Irish moss

------------------------------
This is a nice beer that falls somewhere on the american pale ale family or the india session ale (ISA) category. Very light body with a big hoppy nose that isn't overly bitter. The vienna is essential to the complexity of this beer, so don't substitute it. Also, reduce consider reducing the dry hopping by .5 oz as the hops slightly mask the clean base malt.
Also, different yeast strains might work well with this beer, perhaps try using a highly attenuative british strain for a more complex flavor profile (something this beer could use depending on the season you brew it ie. summer stay crisp and clean, winter get weird).

Author:

Golden Bear Brewer

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2015 12:51 AM

Notes: Excellent nose, very light body, balanced hop flavor and bitterness. Great session beer ABV came in lower than estimated.

Author:

predperry

Boil Size: 15.25 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2015 4:21 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 12/22/2012 12:16 AM

Notes: Mash 3.5 gal water with 1 tsp CaCl, 1 tsp Epsom Salt, 0.5 tsp Baking Soda

Pitched at 69F
measured OG: 1.052

* Some yeast spillage when pitching

For dry hopping, adding hops in mesh bag in keg. Removing on fourth day. Didn't transfer to new keg, just removed hop bag.