Homebrew Beer Recipes | Page 121 | Browse 320,000+ at Brewer's Friend

Author:

Hop nut

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 3/23/2012 11:56 AM

Notes:

Author:

Grimcloud

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 1.5

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: 6/13/2015 2:09 PM

Notes:

Author:

jessiepagan3

Boil Size: 7.92 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

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: 3/1/2017 9:01 PM

Notes:

Author:

BrewHop

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 76

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: Corn Sugar

Priming Amount: 8.3oz

Creation Date: 1/16/2014 7:34 PM

Notes: Brewed 4/12/14. Strike water was 171F and it brought it to 155F. I had to put a quart or cold water in the mash and recirculate 2 gal top get down to 149F. Mash pH was 4.9 which still seems pretty low since 5.4ish was predicted. Wondering if my meter is going or if something is really wrong? Boil kettle efficiency was 89%. Was shooting for 9 gal and only got 8.75 but that is ok. Recirculated (vorlaughed) for about 15min until it was clear. I sparged very slowly about a quart a minute. Had a very vigorous boil and probably got about 5.25 gal. Topped off with a little bit of water. Wort smelled a bit different than what I am used to and I am not sure what that was from. My efficiency went up and I am thinking that may have been to the re-circulation and slow sparge. The sugar may have had a impact too. Pitched at 73F however I cooled it down because I didn't want it to take off too crazily. 4/13 the beer was sitting at about 66F so I heated it up to 69F. I am trying to get it to about 70-72F but want to do it slowly. Temp got up to about 74F today (maybe for about 5 hours) and I cooled it back down to about 69F but then raised it back to about 71F. 4/14 beer maintained about 70F heated it up to about 71F. By evening it had creeped up to about 72F and fermentation seems to have slowed a bit too. 4/15 morning the beer was sitting at about 70F, by evening time it was sitting at about 71F. 4/16 it's been sitting at 70/71F all day. Going to bump it up in temp to help attenuation. Bumped it up to 76F, intended to do 74F but I think higher will be ok. 4/17 the temp had heated up to 78F by morning but I am thinking I will just leave it there as that is the upper limit of the yeast fermentation range. Gravity reading on 4/25 but it at 1.012 sample was very tasty. 5/7/14 I turned up the aquarium heater to 75F, not sure how hot that heated it too. On 5/9 I took it out of the heated bath. Bottled on 6/3/2014. Hopefully didn't carb it too much.

Author:

DrSherlock

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2014 2:22 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2019 10:07 PM

Notes:

Author:

Brian Conn

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

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: 3/3/2018 4:01 AM

Notes:

Author:

BrewingBaar

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 2 oz

Creation Date: 2/15/2016 7:50 PM

Notes: 2 weeks primary
rack to secondary for 8 weeks

2 weeks at 65
6 weeks at 34 for clarification

bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles

Add Maple Syrup with 5 minutes to go in the boil

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:

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 6/18/2016 4:11 PM

Notes:

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:

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:

Gary C.

Boil Size: 2.5 Gallons

Boil Time: 45

Boil Gravity: 1.122

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 10:53 PM

Notes:

Author:

winniethebrew

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 1.75

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: 2/1/2019 3:37 PM

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:

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2016 5:15 PM

Notes:

Author:

apopnj

Boil Size: 7.8 Gallons

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 1:59 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:

Hammock Street Homebrewery

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.72 psi

Creation Date: 6/26/2020 5:01 PM

Notes:

Author:

PMP-Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2014 7:32 PM

Notes: BIAB notes:

7.90 gal of strike/mash water needed at 161 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 153 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.