Homebrew Beer Recipes | Page 1162 | Browse 325,000+ at Brewer's Friend

Author:

Porkbelly Outfitter

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 9/20/2013 2:13 PM

Notes:

Author:

Bigbre04

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 17.4

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2023 5:30 PM

Notes: Add Dextrose as needed to get grav up to around 18.2P

Ricehulls are def needed.

Author:

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

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: 7/20/2022 2:05 AM

Notes: This is an experimental beer based on descriptions for Dwarven Stout from the Dungeons and Dragons 5e game and drier stout recipes. The aim is for an almost opaque stout that's strong but warming rather that alcohol forward with a thicker head that lasts into the tankard (may need a little wheat to truly get that effect). Flavor should be on the bready / malty side with a little complexity, balanced by hop bitterness. I grow my own Nugget hops, so I'm using that as the sole hop here to give a "local tavern" spin on the style.

Per the description, it should be about twice as strong as other ales, which were running about 3.7% ABV, so it's not as strong as it could be, but I also want to make sure it's not so strong that it can only be a special occasion brew.

Source water is from the reverse-osmosis filtered grocery store water.

Yeast in this case is Voss Kveik simply because I do not have temperature control on the fermentation, and being that this will be brewed in the middle of summer, the standing house temp is around 80 degrees, so I need a yeast that can handle the heat and higher alcohol.

Author:

r0l4nd

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 30.5 g

Creation Date: 6/19/2022 3:47 PM

Notes:

Author:

Bay Brewing

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2021 8:46 PM

Notes: Mash at 156 for 60 minutes. Ferment at 65 and slowly raise to 70 towards the end.

Notes: 17.35 pushed my Clawhammer to the max. This caused poor efficiency and grain getting into the mash. Should have used a bit less water as I had too much even after a 90 minute boil. Double check the grain absorption rate for my equipment. Only had 1 oz of chocolate malt so I made up for it with black malt.
Next time use less grain and more DME to get higher SG.

Author:

Boozy Mcboozerson

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 67

Mash Thickness: 1.5

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: 12/9/2019 12:15 AM

Notes: Program did not have Perla Negra dehusked malt, so I used carafa I

Step Mash for maximum fermentability:

132 for 15 min
145 for 60 min
161 for 15 min Lauter
Mash out 168 for 15 min
Sparge

If you don not like to do step mashess then mash low, around 149, then mash out. It would also be benefitting to use a yeast nutrient due to the high gravity and aerate well before pitching healthy yeast.

Author:

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2018 3:44 AM

Notes:

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 9:09 PM

Notes: Lager for minimum two months.

Author:

deepchills

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 72.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2017 2:08 PM

Notes: An experiment to use a Hefe yeast to add banana character to a stout.
Using a lot of wheat to assist the yeast, as well as under pitching and fermenting at the higher end of the range, at room temp(70f).

3/5/2017 1.022 (Great banana flavor!)
3/10 1.021 - Moved to cold crash

Author:

gobald

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Priming sugar

Priming Amount: .75 cup in 2 cup water

Creation Date: 10/20/2015 4:32 PM

Notes: vanilla beans cut lengthwise, then into 1 inch pieces and soaked x1 week in 5oz Capt. Morgan Spiced Rum.

10 oz cold brew coffee, made with 6oz course ground light roast coffee, 16oz water in French press x24 hours in refrigerator.

Author:

TwoBrew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

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: 4/18/2015 7:08 PM

Notes:

Author:

hdfatboy98

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 12:51 AM

Notes: 4/9/15: started yeast starter at 7:30pm. 1800ml water and 1 cup dry malt extract.
Brix 10.0 sg 1.040
Used 16g of yeast (1-1/2) packets.
4/11/15: Preheat mash tuns with 1-1/2 gallon boiling water for 30 min.
Boiled 3-1/2 gallons strike water to 168 degreed. Added grains and mash went to 155 degrees. Added 1 quart ice water and dropped to desired 152 degrees.For mashout added 6.5 quarts boiling water. Only raised it to 166 degrees. Let sit for 10 min.
Transfered to kettle and boiled. Added 1oz Perle for 60 min. ! oz of Sterling for 20 min and 1 oz Sterling for 10 min.
Cooled to 55 degrees and racked to fermenter. Added yeast and set freezer to 50 degrees. Initial Brix 10.8
4/21: Removed from freezer for diacetyl rest in basement. 61 degrees in basement.
4/23: transfered to secondary. SG reading of 1.010. Set Temperature in Freezer to 50 degrees
4/24: lowered freezer to 47 degrees
4/25: lowered to 44 degrees
4/26: lowered to 40 degrees
4/27: lowered to 37 degrees
4/28: lowered to 34 degrees
5/28: raised to 50 degrees in prep of bottling next day
5/29: Boiled 2 cups water and added 3.5 oz of corn sugar.
Transfered to bottle bucket. Final SG reading 1.006

Author:

Wild Highlander

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 53

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: 4/12/2012 2:56 PM

Notes:

Author:

peterlambert

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/24/2014 7:23 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 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: Honey

Priming Amount: 8.6 oz

Creation Date: 6/4/2013 6:46 PM

Notes: Accidentally switched the SOrachi Ace and one of the Perle Hop additions, so Sorachi was at 45mins and Perle was at 5min and 1min.

OG 1.070
FG 1.008

ABV 8.14%

Author:

Boil Size: 4.51 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 1:48 PM

Notes: Fullers esb clone
vienna is 5 L, so color is about 12.5-13

used 4 oz rolled oats as a stabilizer vs. flaked corn

Author:

Midas Nanobrasserie

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

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: 5/22/2017 7:38 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.2 g

Creation Date: 6/5/2021 11:16 AM

Notes:

Author:

cearum

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 1:21 PM

Notes: Updated:
Added 0.5 oz more hops as it could use a bit more of a bite.

Fermentation Schedule:
- 48 F - 5 days
Ramp up 5 F every 12 hours until 66 F (Or set to 66 for 5 days)
- 53 - 12 hours
- 58 - 12 hours
- 63 - 12 hours
- 66 - 5 days
Ramp Down 5-8 F every 12 hours until 30-32 F (or just drop it to 30-32 for 5 days)
- 60 - 12 hours
- 54 - 12 hours
- 48 - 12 hours
- 42 - 12 hours
- 36 - 12 hours
- 31 - 3-5 days
Package
Enjoy!