Homebrew Beer Recipes | Page 1338 | Browse 325,000+ at Brewer's Friend

Author:

kcq101

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 5/13/2016 7:02 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.58 Litres

Boil Time: 75

Boil Gravity: 1.102

Efficiency: 90

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.8 bar

Creation Date: 4/17/2022 9:31 PM

Notes: Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery

Dessert stout with plenty of variations in the notes. I've done 3 different flavours now.

ANVIL Foundry 10.5

75% efficiency

Batch Volume: 20.82 L

Boil Time: 75 min

Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water)

Boil Volume: 28 L

Pre-Boil Gravity: 1.082

Vitals

Original Gravity: 1.107

Final Gravity: 1.035

IBU (Tinseth): 60

BU/GU: 0.56

Colour: 81 EBC 

Mash

Sacch' Rest — 67.2 °C — 60 min

Mash Out — 76.7 °C — 10 min

Malts (8.902 kg)

6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale

907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75

680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O

397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3

170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate

170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4

Other (680 g)

454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout

227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout

Hops (70.9 g)

42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min

28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min

Miscs

0.5 g — Baking Soda (NaHCO3) — Mash

11.08 g — Calcium Chloride (CaCl2) — Mash

2.29 g — Epsom Salt (MgSO4) — Mash

2.29 g — Gypsum (CaSO4) — Mash

1.52 g — Calcium Chloride (CaCl2) — Sparge

0.31 g — Epsom Salt (MgSO4) — Sparge

0.31 g — Gypsum (CaSO4) — Sparge

1 items — Whirlfloc — Boil — 15 min

1 oz — Biofine Clear — Bottling

Yeast

1 pkg — Imperial Yeast A10 Darkness 75%

2 L starter 218 g DME / 267 g LME

503 billion yeast cells
0.95 million cells / ml / °P

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42-  90 HCO3-  91

This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring.

https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY

Author:

Phillter

Boil Size: 15 Litres

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/22/2021 1:27 AM

Notes: 7/22/2021: Added 5ml lactic acid before souring to lower ph 5.2 -> 4.4ish, looking for <3.3ph
20 hours incubation @ 40C: 3.65, 40 hours: 3.43, will add 1.5ml acid at kegging
Presour grav: 1.037, OG: 1.053...refractometers don't work with soured wort maybe?
Fermentation completed in a few days, added 1kg blueberries after 1 week, let sit for a week
Kegged 8/8/21 - Good level of sour, nice dark flavor notes. Hint of blueberry comes through. All in all, a resounding success :)

Author:

Dana Meier III

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/3/2019 1:24 AM

Notes:

Author:

crawmcgraw

Boil Size: 8.36 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 9.74 psi

Creation Date: 3/1/2018 10:18 PM

Notes: Dry Hop the hell out of this -- it's all about refreshing with smell and with crisp taste.

Author:

Timpani

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 1:34 PM

Notes:

Author:

MGamber

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 12:55 AM

Notes: 6g gypsum, 3 g CaCl in mash water

Dextrose at flameout.

Keep lid off during whirlpool.

Use Yeast nutrient and double pitch.

Two rounds of dry hopping, the first being the first 4, the second being the last 3. Start first dry hop before fermentation ends

The award winning URL points to the results of the Lancaster Iron Brewer competition where this beer won the New England IPA category and took the Brewer's Choice Best of Show out of 194 beers. This beer will be brewed at Mad Chef in East Petersburg, PA.

Author:

Because

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: 27lbs

Creation Date: 8/15/2016 2:42 AM

Notes: Adding sugar to offset anticipated lower efficiency with 2 row.

Planning to add peaches to primary once yeast is about 80% attenuated.

Author:

Dire Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2016 6:50 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 56

Mash Thickness: 1.25

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: 5/3/2016 12:28 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 12:50 PM

Notes: Pitch yeast at 68F & hold for 24 hours. Bring temp up 2F/day and hold at 74F

Author:

Cypress Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2016 3:46 AM

Notes:

Author:

JUan MAnuel Rise

Boil Size: 105.39 Litres

Boil Time: 90

Boil Gravity: 1.41

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2016 4:16 PM

Notes:

Author:

Michael Smith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 4:05 PM

Notes: Brew Date: Sunday January 3rd 2016

Author:

Jeindar

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 14.4

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Glucose

Priming Amount: 120

Creation Date: 1/6/2015 2:53 PM

Notes:

Author:

spbrhs07

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 7:08 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2019 6:02 PM

Notes:

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 1:02 AM

Notes: 9/27/15: Created 1.3 liter starter of 1.023 wort, and added one vial of WLP-648 (Brett Drie) and dregs from Surly Pentagram (Brett Bruxellensis and Claussenii). Finished with an estimated 21 billion cells.

10/5/15: Stepped up with a 2.5 liter starter of 1.040 wort. Very fruity aroma, strong fermentation. Finished with an estimated 110 billion cells.

10/18/15: Stepped up with 3 liter starter of 1.040 wort. To finish with an estimated 319 billion cells.

10/28/15: Created a 1 liter 1.040 starter of OYL-605 (L. brevis and L. plantarum).

10/29/15: Brew day. Original gravity of 1.042 temperature corrected to 1.046. Very murky; trub from the Carapils? The high wheat content? Hopefully fermentation, time, and the brett will clean it up. Added 22mL lactic acid solution and pitched lacto starter around 11pm.

10/30/15: Pitched yeast and around 300mL of starter medium into wort ~24 hours after pitching lacto.

10/31/15: Fermentation slowly started, but about 24 hours after pitching yeast, a noticeable krausen had formed and was blowing off.

11/1/15: Krausen subsided, but vigorous fermentation still underway. Looks like the lactic acid didn't lower the pH sufficiently to prevent foam degradation from the lactobacillus.

11/9/15: Fermentation has slowed over the past three days, but there is still significant activity.

Author:

cessnapix

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 5

Creation Date: 6/1/2015 2:19 AM

Notes: Belgian Wheat Beer
Literally, “white beer,” this Belgian wheat beer got its
name because of its cloudy haze (it’s actually strawgold
in color). The smooth mouthfeel, grainy flavor, and
massive head retention of wheat malt meets dry and
phenolic Belgian witbier yeast and the tart, enticing
character of coriander and bitter orange peel — very
complex and delicate. An appealingly crisp, dry, and
refreshing alternative to generic warm-weather
lawnmower beer.