Homebrew Beer Recipes | Page 120 | Browse 320,000+ at Brewer's Friend

Author:

adri_pell

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 4.3

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: 11/19/2015 11:00 PM

Notes:

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2016 10:04 PM

Notes:

Author:

DeclineBeers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

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: 9/5/2019 3:57 AM

Notes: https://byo.com/article/pastry-beers/

Imprint Beer Co.’s Black Forest Cake Stout clone

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.028
IBU = 65 SRM = 69 ABV = 9.6%

Ingredients
15.5 lbs. (7 kg) American 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor) or 12 oz. (0.34 kg) toasted Ecuadorian cacao nibs
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)

Step by step
Several days before brewday, scrape open and cut the 5 vanilla beans into 1-inch (2.5-cm) segments and soak in vodka or Bourbon until ready to add to the secondary.

Mill the grains and mix with 6.8 gallons (25.7 L) of 167 °F (75 °C) strike water to reach a mash temperature of 155 °F (68 °C). Hold this temperature for 60 minutes. If you have soft water, you may want to hold off on adding the roasted grains and British crystal malts until the final 15 minutes of the mash. Vorlauf until your runnings are clear. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort. At this point, you may want to test the wort’s gravity. The goal should be to have 7 gallons (26.5 L) of 1.072 SG wort at the start of the boil. You can add dried malt extract (DME) at this point if the SG is low or you may want to wait until the beer is in the fermenter. If you wait to add the DME, be sure to add it after fermentation begins to calm down.

Boil the wort for 90 minutes or more, adding hops according to the ingredient list. After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.

Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing Cholaca/cacao nibs and vanilla extract, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.

Author:

Germainium

Boil Size: 3.75 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: 7 days

Creation Date: 8/31/2017 5:06 PM

Notes: 1) Treated water and got strike water up to 160 before mashing in. Mash was fairly straightforward but had to heat a couple times as mash sat around 152-154. I stirred 15 mins in and raised the heat to get up to 154 then let mash rest for the remaining mash time.

Mash PH: 5.7

2) Boil went as planned, added hops as recipe called for. I did make a last minute decision to add the 5 min boil hops, but pulled those out of what would've been all whirlpool. Thought it might impart a little more flavor.

3) With 5 mins left in boil, I added the corn sugar and boil hops then at end I immersion chilled to 160 and dropped the whirlpool for 30 mins.

4) I continued chilling which got to about 80F then transferred to the fermenter, moved to temp controlled ferm chamber to cool to 68F before pitching yeast.

OG: 1.064 - missed by .02 from recipe - I did measure this when the wort was still about 80 degrees and was filled with trub so not sure if that had an impact...

5) After temp was stable at 68F, I pitched the ballooned packet of activated yeast and shook the fermenter like hell. *Thanks amazon for not delivering my aeration kit today as you were supposed to...

6) 12 hours in and fermentation is going very strongly. I have a blow-off tube in a jug of sanitizer that is bubbling every 5 seconds. I'll continue to check ensuring their is no clogging from krausen.

7) Dropped Dry Hop as scheduled and pulled a samp!e at 7 days to check gravity. Its reading 1.010 which is off target. Beer tastes very good though. Checked again 2 days later and its still at 1.010 and even better aroma and taste with the second dry hop kicking in.

8) Lowered temp to 38 to cold crash for 2 days to prior to kegging.

9) Kegged with no issues and set carbonation to 2.3 vols. I sampled after 4 days and it's fantastic. Nice milky/pillowy mouthfeel, slight bitterness, and tastes like straight Orange juice.

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 3:50 PM

Notes:

Author:

ManhattanProjectBrewing

Boil Size: 12.75 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: Honey to 2.3 Vco2 (Brewers Friend Calculator)

Priming Amount: Approx. 4.8 oz / 5.5 Gl

Creation Date: 6/27/2013 2:24 PM

Notes: Mash in 7.5 Gal @ 142 Deg F. (130 Deg F.) 30 Minutes -- Check pH
Add 3.5 Gal @ 212 Deg F. (152 Deg F.) 60 Minutes -- Check pH -- Check Coversion
When conversion is complete...
Sparge 6 Gal @ 170 Deg F. -- Check pH

x2 2L Starter (1 Vile Each)
Target: 511 Billion Cell Pitch Rate
12.1 oz DME = 1.060 OG Starter
Est. 569B Ending @ 90% Viability

Pitch @ 50 F Self-rise to 55 F July 9
Primary @ 55 F x2 WKS (Check Gravity)
D-Rest @ 70 - 72 F July 23
Secondary @ 34 F July 26 to AUG 29
Bottle @ Ambient AUG 29 to SEP 12
Chill to SEP 19 (Test / Deliver [James] SEP 17)
Contest SEP 19
WON: Best Of Show MCZA Club Quarterly, WA

Author:

amp919

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2014 4:52 PM

Notes: Style Summary
Category Pilsner
Style German Pilsner (Pils)
OG Range 1.044 to 1.05
FG Range 1.008 to 1.013
IBU Range 25 to 45
SRM Range 2 to 5
ABV Range 4.4% to 5.2%

• IBU: 30 - 40
• OG: 1.043 - 1.050
• FG: 1.014 - 1.016

Author:

Jon A.

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

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: 10/9/2016 9:36 PM

Notes:

Author:

Bjalli

Boil Size: 59 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2017 2:45 PM

Notes:

Author:

fvbrewery

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 1:56 AM

Notes:

Author:

Mattart

Boil Size: 25.36 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

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: 3/6/2015 12:41 PM

Notes: If you can not find out "American Pale 2-Row"[2L] in your local homebrew shop,then Use Weyermann Pale malt [2.6~3 Lovibond].
--------------------------
[Convert Units to US]
Batch Size - 5.5gal
Pre-boil V - 6.7 gal
----------------
Fermentables
GLight LME 1 can(1.5kg)
Pale malt 5.89lb
American-Carmel/Crystal 60 L[US] - 9.9 oz
------------------------------------------
Hops
Magnum
Perle=
Cascade
--------------------------------------------
Mash Guidelines
Mash 60 min [153'F]
Sparge 2.4 gal
Add rest of water 2.5gal with LME for pre-boil V [6.7gal]
then Boil!
----------------------
Have Fun!

Author:

maskpiece

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 60

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: 7/7/2015 1:25 AM

Notes:

Author:

pongball

Boil Size: 38.2 Litres

Boil Time: 180

Boil Gravity: 1.072

Efficiency: 80

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: 5/27/2022 12:24 AM

Notes: https://www.youtube.com/watch?v=LLF8YpYCfV4

IMPORTANT INFO - DO NOT SKIP.
Mash at 2:1 liquor ratio.

Reiterated mash.

Water chemistry wise, aim for London water but raise the chlorides to around 150ppm.
(I chose English Ale, but when I raise the Chloride to 150 ppm my pH gets too low. Adjust accordingly!)
You will have to stir the mash to avoid a stuck mash.

Add the sugar in two parts – 250g at day two of ferment, 250g at day three.

If making Jonny's Wedding Cake add 500g well-roasted hazelnuts and 3 sliced vanilla pods in mini muslin bags at cold crash. Add 200g cacao nibs after 7 days and condition for the remaining 7 days.

If making Brad's Breakfast add 500g of lactose at the end of the boil. Add 3 vanilla pods and 3 cinnamon sticks in mini muslin bags at cold crash. Add 150g roasty coffee (ideally notes of caramel) with three days left of conditioning.
Carbonate to around 2 vols.

If adding adjuncts DO NOT AGE. DRINK FRESH LIKE AN IPA.

https://www.themaltmiller.co.uk/product/cbc-x-omnipollo-pastry-stout

Author:

m.mihai

Boil Size: 700 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 63

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: 3/10/2017 10:12 AM

Notes:

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2013 5:51 PM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 10:53 PM

Notes:

Author:

Apotekhin

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.5

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: 3/26/2015 10:15 PM

Notes:

Author:

iron man brewing

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2016 1:45 PM

Notes: mash in38
61c 40m 70c 20m 76c 15m
begin for at 20c slowly raising temp to 22 by the last third of ferment

Author:

DasBeef

Boil Size: 11.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3.1

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: 6/7/2015 2:45 AM

Notes:

Author:

theodorekenn

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 81

Mash Thickness: 2.1

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: 5/30/2017 4:38 PM

Notes: