Homebrew Beer Recipes | Page 1564 | Browse 315,000+ at Brewer's Friend

Author:

Midas Nanobrasserie

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2016 7:46 PM

Notes: Faire un starter 3 jours à l'avance.
Monter la température de fermentation à 22 après 7 jours.

Author:

Boil Size: 7.45 Gallons

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 90

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/19/2021 5:33 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.19

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2021 3:43 PM

Notes:

Author:

Ivan Barenboim

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.81 bar

Creation Date: 6/15/2020 7:40 PM

Notes:

Author:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 12:26 AM

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.

Author:

Badgerfan79

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 1:03 AM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.082

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: 8/25/2016 6:30 PM

Notes:

Author:

Thunderchunky

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 8/17/2016 9:52 PM

Notes: 12 BRIX

Author:

brewmer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.8

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: 5/19/2016 11:49 AM

Notes:

Author:

kungfudrinx

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2014 4:44 PM

Notes:

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 5:04 PM

Notes: 1 minute oats
1 hour mash around 150

Author:

brag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 7:31 PM

Notes: - rehydrate yeast in 20-26 C water
- 1.2 L and 2.4 L starters

SALTS AT BOIL

Author:

ole german

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: destrose

Priming Amount: 3/4 cup

Creation Date: 8/28/2015 9:00 PM

Notes: Add 1 teaspoon of Irish Moss at 15 minutes. Add 1 and 1/2 tsp of pure vanilla to primary.

Author:

Brufus

Boil Size: 105 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 6:01 PM

Notes:

Author:

Jameswoody

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 6:53 PM

Notes:

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:

Brewmaster_K

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 4/1/2015 1:57 PM

Notes: Steep to convert the grains at 150 degrees for 45 minutes in 5 qts of water.
- for every 2 lbs of grain, use 1 gallon of water. 12oz + 12oz + 6oz + 6oz (2.25 lbs) = 5 qts.

Sparge with 1/2 gallon water (150 degrees)

Add enough water to bring wort volume to 2.5 gallons

Add late addition fermentables (Wheat DME and Candi Syrup) at 45 minutes into 60 minute boil time (ie, 15 minutes)

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 6g/l

Creation Date: 3/4/2015 5:23 PM

Notes: Basert på Weissbier sett fra olbrygging.no
Gjæring på 20 grader i 14 døgn
Gjær rehydreres

Author:

jpthier1020

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2014 11:51 AM

Notes: