Homebrew Beer Recipes | Page 1246 | Browse 300,000+ at Brewer's Friend

Author:

Speedwell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2014 2:48 AM

Notes:
variations
0: no additives
1: 25ml buttershots / liter
2: 10 ml vanilla extract / liter
3: buttershots + vanilla extract
4: 1/2 vanilla bean / liter
5: 1/2 vanilla bean + buttershots
6: 15 ml buttershots + 10 ml vanilla + 5 ml maple syrup
7: 25 ml buttershots + 5 ml maple syrup

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2017 1:19 AM

Notes: 1st Place & Gold Medal 40 pts
Iowa State Fair 2017
That's right first place with an extract beer!!

Author:

The Brew Father

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2015 3:17 PM

Notes:

Author:

patty

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 2:03 PM

Notes: steeped grains at 70-73 for 30 mins did not rinse through lost approx 700mls of water to grain by weiight topped up to 8 for boil.
considering some clove orange and allspice but will get some esterry notes from sf-04
4-5 cloves
2 allspice
Shard of cinnamon
handful of sweet orange peel
looks like im pitching 3-4 packets of Sf-04 maybe time for a blow off valve?

Author:

blhorton

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 10/14/2014 1:24 PM

Notes:

Author:

rucka203

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2013 5:51 PM

Notes: My first recipe, tried to emulate a few that I've seen online and add a little twist. Going for a beer that has a session beer appeal, with a little bite. The .2 oz 30 minute Centennial and 15 minute Columbus additions will add the bitter, while the 5 minute Citra addition, and the second Citra addition at flame out providing a citrus like forefront.

Author:

Oscar Oyola

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.118

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: 1/14/2015 7:50 PM

Notes:

Author:

Fitzy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2015 7:56 PM

Notes:

Author:

Mathieu

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 12:53 AM

Notes: Ale Yeast
Wyeast and White Labs both offer an Irish ale yeast — 1084 and WLP004, repectively — and these are popular choices for dry stouts. However, many English ale strains will do a good job in a dry stout, especially if they are relatively highly attenuative. Likewise, a “neutral” American strain — including the very popular strain available as Wyeast 1056, White Labs WLP001 or Safale US-05 — is also a good choice. If the yeast has enough character on its own to distract from the roast character, then it’s not appropriate.

Keep in mind that, although dry stouts are meant to be dry, they don’t have to be bone dry. You do not need to shy away from your favorite English ale yeast if it is only moderately attenuative. Dry stouts start at fairly low original gravities (OGs), so you can reach an appropriately low final gravity, even if your yeast strain is not among the highest attenuators.

Author:

Tomu

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

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: 5/29/2015 11:16 AM

Notes:

Author:

MadHomebrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 2:25 PM

Notes:

Author:

Manta Brewing Co

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 5/22/2013 8:10 PM

Notes:

Author:

Patrick87

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 25

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: 12/21/2015 9:26 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 5/5/2016 7:09 PM

Notes:

Author:

Smileytime

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 12

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 9:41 PM

Notes:

Author:

Jeremiah White

Boil Size: 7.1 Gallons

Boil Time: 45

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2016 11:29 PM

Notes: Carbonate high at 28psi for 39 degree keezer

Author:

cha99jab

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 2:25 PM

Notes: https://www.experimentalbrew.com/recipes/israel-bissell-ib-ne-ipa

Had to make some changes due to lack of WY0156 and pale malt(!) at LHBS. So used Crisp Extra Pale Maris Otter as base malt, subbed WY1056 for WLP001

Made up two 1L starters ( on stirplates) 2 days ahead of brewday. Chilled, decanted and tasted starter wort before pitching (ended up using US05 in the end as the WLP001 starter smelled and tasted phenolic so I dumped it)

Friday 3rd June 2016 - Brewday

28L strike water adjusted with CaCl2, gypsum and 80% lactic acid. Mashed in at 70.5C for a mash temp of 66.7C (152F). Stirred the mash for 5 mins.

30 mins later - Stirred the mash for a couple of minutes. Mash temp = 66C. pH = 5.1(!)
Started to heat the mash after 50 mins for a mash out.
60 mins later - Stirred the mash for a couple of minutes. Mash temp = 65C. pH = 5.0(!).
Realised I had forgot to mash in the flaked oats(!). Added them to the mash after 60 mins with 3g of bicarbonate to try and rescue mash pH. Ended up being a 90 minute mash instead of 60 mins :(

Final mash pH 5.3.

Sparged with 4L 50C water.

OG a little high so diluted with cooled boiled water to 1.056.

Monday 13th June 2016 (Day 10) - CO2 transferred WY1318 beer from PET carboy to oxygen purged corny dry hop keg. Added 0.5 bar of pressure to the keg. Shook the keg rigorously and bubbled CO2 through the liquid post twice a day to encourage more efficient extraction.

Wednesday 15th June 2016 (Day 12) - CO2 transferred WY1318 beer from DH keg to serving keg using a jumper line. Cold crashed and added 40 psi pressure to the keg. FG = 1.016. pH = 4.38. 5.25% ABV.

Immediately cleaned and oxygen purged the DH keg and transferred in more hops and US05 beer. Repeated the same procedure as above (2 days dry hopping with agitation and capped CO2 bubbling).

Friday 17th June 2016 - CO2 transferred US05 beer to serving keg.

US05 beer has something not quite right about it, mix of diacetyl and chlorophenol (wondering if this is actually my beer lines?). Changed the line on the US05 beer and this did the job (note to self, clean those lines more often with line cleaner instead of just starsan and pbw).

Really lazy on collecting data for this beer as everyone was away on holiday (myself included). Beers tasted great and the kegs kicked before collecting enough data.

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 4:53 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 95 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

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: 12/12/2018 6:06 PM

Notes: Full box of Graham Crackers in 5 gallons - add to mash.
16 oz grade B maple syrup in 5 gallons - add after fermentation has completed.
3 cinnamon sticks to secondary.