Homebrew Beer Recipes | Page 1476 | Browse 310,000+ at Brewer's Friend

Author:

BJA

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2013 12:23 AM

Notes: Hops boiled 50 minutes in separate kettle from malt to maximize efficiency, then combined with malt in the last 20 minutes of boil.

Author:

Nerubian

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2017 11:42 AM

Notes: 334 Kč slady + kvasnice (2x M31)
130 Kč 1Kg kandovaného cukru

OG: 1.075
FG: 1.007

Author:

Si-Co Brewing

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 5:59 PM

Notes:

Author:

ElScootro

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.1

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: 12/24/2016 4:27 PM

Notes:

Author:

jarvas99

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 6/28/2016 1:28 PM

Notes: Elysian Space Dust clone.

Author:

Delvan

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 2/17/2016 10:31 PM

Notes: Walnuts combined with enough water to make 1 gallon total volume, then gently boiled for 38 minutes on the stove. Strained out the walnuts, dissolved honey, added 1 tsp DAP and 3/4 tsp Pectic Enzyme.

Pitched Cotes de Blanc red star yeast, but temperature was still a bit too high (100F) so may need to repitch tomorrow.

Author:

BrewingBaar

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 5oz

Creation Date: 8/4/2015 5:19 PM

Notes: Brewed twice

Author:

Gary Griffith

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/6/2011 10:07 PM

Notes: I made a Belgian Strong Dark with the Ardennes yeast, and rack to a secondary and added the Brett Lambicus - just to see if it would result in a dark, tart cherry pie beer. On April 2, I sampled all my Bretts that I have going, and this one smelled of the Ardennes yeast (Belgiany/Abbey yeast) and was getting a little funk. Definitely warming alcohol, but I think it has 3 more months to go at least to get a proper level of funkness. See ya's in July!

Author:

bricks41

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 8/2/2012 2:43 AM

Notes: OG was only 1.080, but finished at a very respectable 1.008! 13 days primary and another 7 in secondary. Once it conditions, should be damn tasty!

Author:

Loomis

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 55

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: 4/28/2015 7:51 PM

Notes:

Author:

Sneaky Pete

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 3/20/2016 7:30 AM

Notes: Brewed 20 Mar 16

Author:

devanjwanek

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/1/2016 10:21 PM

Notes:

Author:

PintOfBuer

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 10:47 AM

Notes:

Author:

Grill0

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 7/6/2016 3:19 AM

Notes: Soak the US Medium Plus Oak Cubes or chips in 16 oz of Coffee Liqueur for 24 – 48 hours. Use half the pack for a mild oak flavor, or the whole pack for a more pronounced oak character. Then add the oak cubes and Coffee Liqueur to the secondary fermentor and wait an additional .5 – 2 weeks before bottling.

TIMING IS FLEXABLE depending on how much Coffee Liqueur and oak taste you want.

Author:

Erøl

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 1:47 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 35

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: 3/2/2017 4:14 PM

Notes:

Author:

Ruskin Brewery

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 78

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 126.5 g

Creation Date: 2/9/2018 3:04 AM

Notes: 8 hrs trub separation
25 days fermentation 10C
2 mo. lager
bottled Apr. 24.

Author:

DRice97

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: 2/13/2018 7:04 PM

Notes:

Author:

Espaulder

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: Corn sugar

Priming Amount: 2oz

Creation Date: 7/7/2018 8:32 PM

Notes: Recipe is built off of a 3:1 ratio of Maris Otter to flaked barley, shooting for a gravity of about 1.036. Specialty grains make up the remainder of the grain bill with a target gravity of 1.044. I wanted to keep this close to a traditional dry stout so I stuck with the recommended 1lb of Roasted Barley per 5gl batch.

Acidulated malts are used to adjust the wort pH to 5.2 (optimum for most barley beers). If you don't have access to pH testing equipment or strips, it's probably safer to omit it entirely.

BIAB efficiencies can vary wildly until you nail down your process, so consider double crushing your grains and running a 90 minute mash infusion. I've intentionally designed this recipe with a lower efficiency in mind, but a well established BIAB brewer can hit efficiencies as high as 85%! Adjust accordingly for your own equipment.

You want to maximize attenuation, so make sure that your mash temp is no higher than 152°F (67°C) to avoid extracting un-fermentable dextrin's. This means that you want to try and avoid applying direct heat, adding hot water or anything else that would cause the mash temperature to spike over 152°F.

Brew in a bag procedure:

1. Heat 11.7L (3.1gal) of strike water to 167°F (75°C)
2. Add grains to brew kettle in nylon bag
3. Stabilize the grain bed at 67°C (152°F) and hold for 60 minutes.
4. Remove the nylon bag and transfer to another vessel.
5. Sparge with 17.8L (4.7gal) boiling water to bring mash bed back up to 67°C (152°F). Add runnings back into the wort.
5. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 22.7L (6gal).
7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list.
8. Cool to 21°C (70°F)
9. Oxygenate and pitch the yeast.
10. Ferment for 4-6 days in primary fermenter at 65°F (19°C) or until FG is reached. Because there are not a lot of sugars in this beer it tends to be fairly fast fermenting. Often the primary ferment will be complete in 72 hours if you ferment at room temperature.
11. (Optional) Transfer to a secondary and let fermentation complete and settle for 7 days.
12. (Optional) For best results, "cellar" or age at 10°C (50°F) to help drop yeast out of suspension.
13. Bottle or keg, condition for ~2 weeks before drinking.