Homebrew Beer Recipes | Page 1086 | Browse 300,000+ at Brewer's Friend

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 6.5

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 0.8oz

Creation Date: 10/16/2016 7:54 PM

Notes: 6oz red capsicum flesh per gallon, sliced and frozen in zip-lock bag overnight

Add half to the mash, half to the boil (@60)

Infuse 2tbsp mole spice mix with 0.5l of vodka, leave while fermentation continues. Add to taste in fermented beer.

Author:

KidDoc1108

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -15.48 psi

Creation Date: 2/11/2021 4:54 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 82

Mash Thickness: 1.5

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: 4/15/2019 5:55 PM

Notes: Added Cane sugar @ end of boil. Took off burner so it would not burn - Used 1 cup of RO water @ boil to dissolve sugar.
Add (5) Vanilla Beans @ beginning of Sec
Cut into 1/4 peces/Soaked in Vodka for 2 days
Only used (4) this time $15.00 per bottle
Bought 2 bottles with 4 beans in them.

Used 1 oz of Choc Extract @ Bottling

Used 3.8 grams of Priming Sugar

Author:

Jan Torstein

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2019 7:26 PM

Notes: 1/2 pakke gjær for å "stresse" gjæren.

Author:

rangeley

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 80

Mash Thickness: 1.35

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: 5/27/2018 6:56 PM

Notes:

Author:

phlyingpenguin

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 0.7 oz

Creation Date: 4/2/2017 6:01 PM

Notes: Inspired from: http://www.beersmith.com/Recipes2/recipe_177.htm

Beer to be racked into separate 1 gallon cubes for serving as real ale.

Author:

cactucillo

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: White Cane Sugar

Priming Amount: 103 g

Creation Date: 3/25/2017 11:59 PM

Notes: Recipe taken from Greg Hughes' book "Home Brew Beer". I claim no authorship on this recipe.

-Mash: 7.703 kg * 2.5 L/kg = 19.2575 L @ 77 C (To get mash temperature of 67 C. Cereal takes water temperature down around 10 C)

-Sparge: 20 L @ 77 C

Recommended fermentation temperature: 24 C.
Temperature expected at home: 22-23 C

-Boiling (Time to knock-out):

T=70 min: Add Hallertauer.

T=20 min: Put Cooling coil.

T=15 min: Add Irish moss.
T=15 min: Add Fuggles

T=10 min: Add coriander seeds
T=10 min: Add orange peel
T=10 min: Add Candi Sugar

-Fermentation:

Primary fermentation: 7-10 days expected.
Secondary fermentation: 4-7 days expected.
Total fermentation time expected: 14 days.

-Bottling and priming:

Priming with 5.14 g/l of beet sugar.

Bottle conditioning: 7-14 days for carbonation at around 22 C. 12 weeks for conditioning.

Author:

Myndflyte

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 3/1/2017 1:06 PM

Notes: Rest at 131F for 30 min. Immediately remove thick one-third of mash and slowly (30 min) raise to boiling, then boil for 15 min. Add back to main mash and stablize at 152F, rest for one hour. Raise to 165F and begin sparge.

Author:

HopHunter420

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 2:51 PM

Notes:

Author:

Brew Lab

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 12/1/2016 6:59 PM

Notes:

Author:

D-street brewers

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 4/30/2012 4:24 PM

Notes:

Author:

CZs

Boil Size: 5 Gallons

Boil Time: 100

Boil Gravity: 1.031

Efficiency: 70

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: 4/30/2016 1:29 AM

Notes: Halcyon - slight biscuit, brighter and lighter in flavor than pearl, less sweet than Marris Otter

Crisp Pale Ale Malt - might be worth using to get more maltiness/body because of better milling and run-off (perhaps a mixsture with Halcyon?)

Fawcett Caramalt - will contribute dextrins (body) and foam stability - light caramel flavor

coffee malt - slightly nutty / toffee flavor

Fuggles hops for bittering hops
First gold hops for slightly spicy but smooth flavor hops
Northdown hops for slightly floral aroma hops

West Yorkshire Yeast for chewy, dry, moderate nutty and stone fruit flavor

blended with London Ale because it is also dry, but lends a little bit of richness, mineralness with a little bit of fruitness

Brewed on 9/4/16
After 7 days, dropped down to 1.024 (9/14)
After 9 days, dropped down to 1.022, bringing upstairs for it to warm up and go down further. (From 69F to 71F) (9/16)
Bottled on 9/25/16 (3 weeks after brew day)
Test Bottle 1 on 10/16
Test Bottle 2 on 10/23
Ready on 10/30.

Author:

alesofanarchy@gmail.com

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 11:56 PM

Notes: Dough in with roughly 5 gallons of brewing liquor to make a thick mash of approximately 100 °F (38 °C). Let rest for about one hour. At this temperature, an enzyme called phytase will become active and slightly acidify the mash. Then use direct heat and a boiling water infusion of 2 gallon to raise the temperature to approximately 120 °F (49 °C).

This temperature is within the proteolytic conversion range. Rest for 20 minutes. Again, use direct heat and a boiling water infusion of 2 gallon, this time to raise the mash temperature to approximately 150 °F (66 °C). This temperature is within the peak beta-amylase conversion range. Rest for 20 minutes.

Repeat the infusion to raise the mash temperature to approximately160 °F (71 °C). This temperature is within the peak alpha-amylase conversion range. Rest again for 20 minutes. The next infusion brings the mash to the mash-out temperature of about 170 °F (77 °C). Start lautering.

Sparge with the remaining water while maintaining the mash-out temperature. Discontinue the sparge when the kettle gravity reaches about a gravity of roughly 1.042 (10.5 °P).

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

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: 7/26/2015 5:01 PM

Notes:

Author:

JeffLondon

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 66

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: 5/16/2015 4:48 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 70

Boil Gravity: 12

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 2:58 PM

Notes:

Author:

timmomyces

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 7:27 PM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 1:44 AM

Notes: Mash Efficiency
2 Row - 36 X 3 / 6 = 18
G. Pil - 37 X 7 / 6 = 43
Carpils - 32 X 0.5 / 6 = 3
Total = 64
PPG target - 30
PPG = preboil grav * 6 / malt #
PPG = 1.042 * 6 / 10.5 = 24

Author:

"Stino" Iacopelli

Boil Size: 11.6601 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/21/2012 12:59 AM

Notes: 1/28/12 - WHO Brewship Brewoff - Gold Medal
2/12/12 - Biermeisters Homebrewers Competition - Gold Medal

Additional Steps for this batch:
Night before:
- Crush 1/2 of roasted grains separately and cold steep in 3 gallons of filtered water (subtract this from water added to mash tun)
- Crush remaining grains separately into trash bag
- Fill HLT with filtered water
- Measure out water (less 3 gal) for mash tun

Day of (addl steps):
- At 5 min, draw off .5 gal of wort to stock pot. Add 8oz of Hershey's cocoa powder and boil for 5 min to break apart the powder
- Chill and split batch into standard robust porter and spiced robust porter (5.25gal into standard and 4.75gal into spiced)

Kegging:
- Draw 1L sample of spiced porter and use eyedropper full of hazelnut extract (into 100ml samples) until a balanced amount is reached. Scale up the optimal amount and add to full batch (remembering how much wort remains).

Bottle for Competition:
- Bottle 2 weeks before competition.