Homebrew Beer Recipes | Page 1509 | Browse 320,000+ at Brewer's Friend

Author:

ksols

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 5:41 PM

Notes:

Author:

Magistrate

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 2/5/2023 12:19 AM

Notes: Easily the best beer I've brewed to date. Very NEIPAesque thick creamy mouth feel, cloudy. The Nelson-Sauvin takes the lead with the white grape/chardonay flavours followed by the companion coconut and citrus of the Sabro.

I found flaked buckwheat at bulk barn for cheap so I though it would compliment the base malt, wheat and hybrid Farmhouse yeast (attached flavor & aroma pic)

Flaked Buckwheat:
"Sweet and earthy with notes of wildflower and peanut shell. A great addition for foam retention and mouth-feel to pale ale and farmhouse recipes, reacting well to brettanomyces."

Next time I'll mash with at least another gallon of water as that little amount killed my efficiency.

The first Sauvin-Sabro dryhop didn't do much and when I took it out I noticed a lot the pellets hadn't fully dissolved. I decided to do a second Mosaic dryhop and I'll shake the keg up more often.

Author:

Forwood Brewing

Boil Size: 7.24 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 10/16/2021 7:00 PM

Notes: Recipe from here: https://www.keystonehomebrew.com/product/dry-irish-stout-beer-ingredient-kit-all-grain/ (I added the 2lbs of smoked malt)

Added one box of Graham Crackers in the mash, and 20 ounces of toasted marshmallows in the last 10 minutes of the boil, and Hershey's special dark cocoa powder at kegging.

Author:

mattlawrence

Boil Size: 19.6 Litres

Boil Time: 90

Boil Gravity: 11.6

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2019 1:15 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/23/2019 1:56 AM

Notes: Add first dry hop at around 4 days at high krausen.

Add second dry hop at around 7 days at low krausen (fermentation is wrapping up and ready for secondary.)

Author:

Navin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2017 6:40 AM

Notes: Fermentation is everything for Belgian beers! You have to use the correct yeast and get the fermentation temperature right, so temperature control is essential. Use White Labs WLP500-Trappist Ale (called Monastry Ale these days). Make a starter with the yeast; this will need a 2L starter. See : http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

Pitch yeast at 18°C and leave it for a day or two, then switch off the temp controller and let it rise by itself until it tops out at 26°C after a week or so. If you need to help it to reach that temperature then that’s OK too. You want the beer to ferment out pretty dry.

Bottle and then keep the beer at 24°C for a couple of weeks to carbonate and condition.

Author:

Aussie Brewer Blog

Boil Size: 27.1 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2017 10:12 PM

Notes: - Days 1-7 Primary

- Days 8-14 Secondary

- Days 15-21 add dry hops to secondary

- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 keg

Author:

tomswtfudge@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2017 3:42 AM

Notes:

Author:

emsroth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 7:09 PM

Notes:

Author:

lucianthorr

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 9:46 PM

Notes: Brewed on January 28th, 2017:

Added about a tablespoon of baking soda to the mash to increase pH.
It originally read around 4.9, afterward it raised to about 5.1. Never got it to the ideal 5.4. Need to pay attention earlier in the mash to get this right.
OG into the fermenter was a little over 1.055. I'm considering that nailed.

Feb 20, 2017:
Gravity reads as 1.005. Not sour but tastes like a clean saison. A little darker than expected (but close to brewersfriend's estimate)

May 8th: Chilled and carbonated
Very clear and copper colored.
Almost apple flavor coming from the yeast, I think.

Author:

markwash

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 78

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: 12/14/2013 10:56 PM

Notes: Also pitch Safale S-04 in primary

Author:

John F McGuire

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 11:16 AM

Notes:

Author:

bowlersp

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2016 8:20 PM

Notes: Allow the beer to condition in the secondary fermenter for 2 – 3 weeks
before proceeding with the next step. Timing now is somewhat flexible.

Add the oak cubes. Soak 2 oz of US Medium Plus Oak Cubes in 16 oz of bourbon for 24 – 48 hours. Then add the oak cubes and bourbon to the secondary fermenter and
wait an additional 1 – 2 weeks before bottling.

1–2 weeks primary, 5 weeks secondary, 1 – 2 weeks bottle conditioning.

Author:

jfpitts84

Boil Size: 8 Gallons

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 55

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: 2/12/2016 10:39 PM

Notes: 15 and 5 min hop additions, 2oz hop stand additions, 1oz dry hop

Author:

demessmaker

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2016 11:47 PM

Notes:

Author:

Coadinghaylor Creations

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 4:40 PM

Notes: LOTS of hops

60 min boil

t=0 4 oz Citra, 2 oz Coadingham Cascade
t=30 2 oz Warrior, 2 oz Magnum
t=45 2 oz Coadingham Centennial, 3 tbsp Irish Moss
t=50 2 oz Citra
t=60 2 oz Citra

Author:

KarmaCitra

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 59

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 1:09 PM

Notes:

Author:

frankzeye

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 3:45 AM

Notes:

Author:

Joiski

Boil Size: 200 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 2.2

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: 8/5/2015 11:51 PM

Notes: 25.07.2015 Brewday (15.9°Plato bei 25°C)
Aromahopfen 20' mitgekocht, aber zwischen 74-80°C
03.08.2015 Umschlauchen bei 4°Plato
04.08.2015 Dryhopping
09.08.2015 Abfüllen
15.08.2015 kühlschrank