Homebrew Beer Recipes | Page 151 | Browse 300,000+ at Brewer's Friend

Author:

peterj

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3 oz

Creation Date: 5/19/2012 10:39 PM

Notes: http://www.byo.com/stories/issue/article/issues/258-januaryfebruary-2009/1911-founders-brewings-breakfast-stout-clone

Minimash with just 2-row and oatmeal,
rest at 104F-113F (strike temp 114F) for at least 20 minutes then raise to 158F.

Carb to 2.0 volumes CO2

Primary ~4 weeks
Racked onto 2oz coarse ground Kona coffee soaked overnight in vodka (added coffee and vodka)
Secondary 1 week
Bottle condition at least 2 months

Ridiculously good. Very close clone of Founders Breakfast Stout.

Author:

Rothrock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 1.5

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: 9/4/2016 3:21 PM

Notes:

Author:

Gristy

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 6/19/2015 6:07 PM

Notes:

Author:

dandilov

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 9.2

Efficiency: 82.3

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 11:25 AM

Notes:

Author:

JordanKempp

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 2:25 AM

Notes: Add lactose after boil to increase OG

Fresh raspberries and vanilla pods sliced down middle added after primary fermentation and before dry hopping

Recipe found in "Craft Brew" by Euan Ferguson

Author:

comebackoneyear

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2013 2:26 PM

Notes:

Author:

masonsjax

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 5:09 PM

Notes:

Author:

Chef Chad

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: s

Priming Amount: N/A

Creation Date: 4/8/2012 1:23 AM

Notes:

Author:

Zabs

Boil Size: 8.5 Litres

Boil Time: 35

Boil Gravity: 1.028

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: 11/18/2015 2:28 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

0 minute hops are 30 minute hopstand - lid off - cooled to 80c with ice - starting at 80c and added in small portions every 7 minutes with small additions of ice to reduce temp by 5 degrees with last addition at 65c.

Author:

igbadwolf

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2014 1:00 AM

Notes: Would require 2 / 11.5 gram packets of Safale us-05 yeast, rehydrated with starter.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.146

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.75oz

Creation Date: 12/4/2015 5:53 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/8/2016 8:16 PM

Notes:

Author:

K-5 Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 10.12 psi

Creation Date: 8/31/2019 10:12 PM

Notes: Recipe Source: High Gravity, Tulsa OK

Author:

jfbtt@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2016 6:14 AM

Notes:

Author:

liquid bread brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 2/9/2012 3:57 PM

Notes: Honey is orange blossom honey and is added at end of primary directly to fermenter.

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 11 gallons. Mash strike temp is 6 gallons at 130. Sparge at 170 with the other 5 gallons Use Herms to keep mash range at 145 for 45 minutes then raise up to 155. for 45 minutes.

Author:

Itkin

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2015 12:34 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 3/1/2014 11:17 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 5:12 PM

Notes: Important

I recommend for High-gravity a (Double Mash) method for Braumeister 20l, efficiency 70 % for that

Instructions

. First Mash:
Half of the grains without black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with Carafa I in the last 40 minutes.4l sparge warter.

Aerate the wort at 20C. with 12ppm pure oxygen 12hr late add more 12ppm of pure oxygen again. Yeast: American ale II

Fermentation at 20 c.

.Cold crash "90 days or more" at 2c˚
“Full body with a strong hop character throughout. The late hops are bright and citrusy. Complex bread and caramel base with a moderate fruitiness. Clean fermentation with a strong alcohol punch, this needs some age to let the alcohol and hops come back into balance.”

Excerpt From: Strong, Gordon. “Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques.” iBooks.

Cheers!!