Homebrew Beer Recipes | Page 1563 | Browse 310,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: N/A

Creation Date: 9/9/2016 3:05 PM

Notes: Kjøl ned vørter til 19 grader før pitching av gjær.

Author:

Wuanwui111

Boil Size: 34.98 Litres

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2022 8:55 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 39 Litres

Boil Time: 120

Boil Gravity: 1.077

Efficiency: 72

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: 1.36 bar

Creation Date: 2/13/2022 6:23 AM

Notes: https://beerandbrewing.com/recipe-ozark-bdcs-barrel-aged-double-cream-stout/

Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.

Mill grains and mash at 154°F (68°C) for 60 minutes.

Vorlauf until the runnings are clear of particles, then switch on the burner and run off into the kettle. Sparge at 170°F (77°C), topping up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate.

(If dividing the grist to conduct two mashes, begin boiling the first batch while mashing the second.) Boil for about 2 hours—or longer if necessary to get near the target starting gravity—adding hops and lactose according to the schedule.

After the boil, chill to 66°F (19°C), aerate well, and add plenty of healthy yeast. Ferment at 68°F (20°C) until fermentation is complete and gravity has stabilized.

Rack the beer into a bourbon barrel—or a sanitized fermentor with about 3 oz (85 g) of bourbon-soaked oak cubes—and age patiently.

Author:

robbybro

Boil Size: 6.82 Gallons

Boil Time: 100

Boil Gravity: 1.104

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2021 8:01 PM

Notes: split mash between 2 bags
hop in basket

Mash: add 2tsp lactic acid to lower pH to ~5.4
Add DME at 60 min, lactose and brown sugar at 10 min

Primary 2 weeks
Barrel age 6 months (treat barrel w/ 2 cups angels envy)
2 weeks before bottling mix Chai Spices (consider a chai tea concentrate) and Whiskey tincture. Blend to taste at bottling

Author:

Rispoli

Boil Size: 39.84 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: InvertSugar

Priming Amount: 144.3 g

Creation Date: 6/20/2021 1:24 AM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

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: 3/30/2017 2:33 PM

Notes: Cane Sugar represents the 1 gallon of juice.
Add 3 bags of Blueberry tea in dry hop

Normal Apple Cyser Recipe
5 gallons of apple juice.
6 lbs. of honey.
2 tbsp. Yeast Nutrient.
1/2 tsp. Pectic Enzyme.
2-1/2 tbsp. Acid Blend.
1tsp. Wine Tannin.
1 Packet of Wine Yeast: EC-1118.
10 Campden Tablets (5 prior to fermentation and 5 at bottling time)

Author:

Cierto

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.16

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 4:33 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 6:38 AM

Notes:

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 5:49 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 180

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 7:14 PM

Notes:

Author:

Ranch Dog

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 5:58 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 8/19/2015 6:17 PM

Notes:

Author:

MKJ

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 75

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: 6/20/2015 10:36 PM

Notes:

Author:

mdbitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 5:57 PM

Notes: This started out as an IPA but I don't think the hop profile was enough to call it that. What it turned out to be was a pretty darn good Pale Ale so I changed the category I listed it in. My OG was 1.058 little low from listing final was 1.011 ended at around 6 ABV. I'll be making this again.

Author:

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 6:26 PM

Notes: 64 start of fermentation, up to 68 after 2 days (add nutrients)

Mash:
-Preheat tun!
-2 gallons at 146 degree strike
-2 gallons at 171 degree strike
-Sparge: 2 gallons, strike 200

Author:

comebackoneyear

Boil Size: 29 Litres

Boil Time: 75

Boil Gravity: 1.026

Efficiency: 65

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: 2/28/2016 2:45 PM

Notes:

Author:

HansHenrik

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 12:44 PM

Notes: After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH.

Do not oxygenate before adding lactic acid bacteria.

Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen.

Keep at approx 40 ceclius.(should be done by 1-3 days)

Let LAB do it's work. Measure pH approx each 12 hours.

When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all)

Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation.

When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days.

Bottle with 7g/l sugar.

Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg.

Author:

simonUK

Boil Size: 1040 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 84

Mash Thickness: 2.7

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: 1/9/2017 4:06 PM

Notes:

Author:

Alessio V

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

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: 12/4/2019 3:12 AM

Notes:

Author:

mmarty1

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

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: 2/18/2015 1:32 AM

Notes: For 10 gallons (37.85 L)
14.02 lb (6.36 kg) | Maris Otter malt
2.0 lb (0.9 kg) | 80° L Crystal malt
1.26 lb (571 g) | 120° L Crystal malt
1.0 lb (454 g) | Special Roast malt
0.76 lb (345 g) | Pale Chocolate malt
0.2 lb (91 g) | Carafa Special II malt
1.98 oz (56 g) | East Kent Golding pellet hops, 4.5% a.a. (60 min)
Wyeast 1968 London ESB ale yeast

SPECIFICATIONS
Original Gravity: 1.061
IBU: 14
SRM: 26
Boil Time: 90 minutes
Efficiency: 85%

DIRECTIONS
Mash grains at 152°F (67°C) for 45 minutes. Ferment around 68°F (20°C).