Homebrew Beer Recipes | Page 1585 | Browse 320,000+ at Brewer's Friend

Author:

Mike Yucuis

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: 7/9/2011 4:22 PM

Notes: a Session beer... drink a lot

Well, that was the original plan. This beer failed to make it - that is what I get for shipping yeast from California to Georgia in the middle of summer. Smelled amazing and was shaping up to be everything I wanted. Although, at 4.8%, I don't think I would call it a Session Beer. The grain bill was designed to impart as much complexity and flavor into the beer as possible without having a huge alcohol content.

Author:

Joshua Magnuson

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: 3/10/2013 10:57 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 50

Boil Gravity: 1.06

Efficiency: 63.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.86 bar

Creation Date: 4/30/2021 12:20 PM

Notes: Batch # 3 - 14/5/23 (Eff.: 63.5%, Att.: 75%, ABV: 7.9%)
- Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23 L
- US-05 (2x yeast packs dry pitched)
OG: 1079 (Refract.) 10 (Tilt)
21/5/23: SG: 1020
25/5/23: SG: 1018, added 175g whole beans (see photos) Brazilian from Evolve, 2 bourbon soaked split vanilla beans straight into fermenter and cold crashed to 10 C.
28/5/23: Cold crashed to 1 C.
29/5/23: Gelatin fined with 1/2 tsp in 1/4 cup 65 C water.
30/5/23: Kegged and carbed.

Batch # 2 - 1/8/21 (Eff.: 60%, Att.: %, ABV: %)
- Mash vol.: 32.5 L, Pre-boil vol.: 27 L, Batch vol.: 21 L
- US-05 (2x yeast packs dry pitched)
OG: 1082 (Refract.) 10 (Tilt)
Volume at boil was 27 rather than expected 28 L.
Dark grains not cold steeped for this batch, added late to the mash instead.
2/8/21 - SG: 1079
6/8/21 - SG: 1024
7/8/21 - SG: 1018 ferm temp upped slowly to 20 C.
12/8/21 - SG: 1015, chilled 10 C added 1 split soaked vanilla bean.
15/8/21 - Added 100g of whole coffee beans, Evolve house blend
22/8/21 - Kegged and carbed, only had time to cold crash for a few hours.
3/9/21 - Made for Andi's long table dinner which was cancelled, the boys at Evolve liked it. The coffee isn't as big as previous, 100g of whole beans seems to be pretty spot on for a nice background flavour.

Batch #1 - 3/5/21 (Eff.: 58%, Att.: 81%, ABV: 8.1%)
- Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
- US-05 (2x yeast packs dry pitched)
OG: 1076 (Refract.) 1074 (Tilt)
Cold Mash: Carafa and Special B cold steeped (2 hop bags) in room temp 2.7 L of filtered water for 24hrs then strained to get 2L which is added to mash liquid.
Substitutes:
Gladfield Ale used but Gladfield American Ale listed
Best Malz Caramel Munich 3
7/5/21 - SG: 1025
9/5/21 - SG: 1018
12/5/21 - SG: 1015
13/5/21 - SG: 1015
14/5/21 - SG: 1014
16/5/21 - SG: 1014, crashed to 10C added x2 vanilla beans (slit open) that had been soaking for months in bourbon and vanilla.
20/5/21 - Cold crashed to 1 C.
21/5/21 - Fined with1/2 tsp gelatin 150ml water.
24/6/21 - This is delicious, make this again.

Author:

Boil Size: 5 Litres

Boil Time: 90

Boil Gravity: 33.3

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 8:28 PM

Notes:

Author:

Chalswi

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 12:38 AM

Notes: BRY Slurry Pitch after chill down to 16 degrees.

Leftover Partial Mash concoction from first BIAB session.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dme

Priming Amount: 7.2 oz

Creation Date: 3/19/2017 6:45 AM

Notes: November 2025 notes

3/18/2017

Pitched yeast at 5pm @80F
5.5 Gallons
Lisa will take fermenter home.

Original adjusted gravity 1.602
Projected FG

Author:

NealF

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2016 6:46 AM

Notes: post boil chill to 80deg and steep whirlpool hops for 30minutes

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2017 12:24 AM

Notes: Kegged 20-03-17. Big fruity hoppy aroma and flavour. Little Rye pepper balanced by the complex malt bill and sugars. I think this yeast has worked really well.

Author:

djmeicher

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 6:18 PM

Notes:

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.204

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/12/2016 5:51 PM

Notes:

Author:

FeralBrewMinster

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 10.1 oz

Creation Date: 5/3/2022 6:53 PM

Notes:

Author:

somethingsomething

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 121 g

Creation Date: 3/21/2021 2:32 PM

Notes: Chocolate and vanilla oatmeal stout. Intended to be similar in flavour to Amundsen ZYGoat, however this is a lower ABV version.

Raw cacao nibs added at boil -10 mins to add dark chocolate hints.

Roasted cacao nibs and vanilla pods soaked in vodka and added to primary after 7 days. Added via gas hole to minimise oxidation. V. mild chocolate hints prior to this, v. strong afterwards. Nibs in boil seemed to add nothing significant.

V. bitter at the start, much less pronounced at the end.

Cold crashed 2 days before end of primary (2 weeks total).

SG = 1.063
FG = 1.017
ABV = 6.0%

Bottle conditioned.

Author:

Jmjrva

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/1/2021 4:39 PM

Notes:

Author:

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2018 6:03 AM

Notes: This recipe is heavily based on EPIC chocolate coffee stout, with the addition of lactose; Hop replacement using Fuggles instead of Chinook/Cascade/Nugget - Fuggles produces a more UK 'Youngs Chocolate Stout' characteristic to the beer; Also reduced base malt amounts to reduce alcohol content.

Note that this recipe is for 11.5L / 3 Gallons making it more manageable with household pots and equipment, and more beneficial to your health!

Cacao Nibs were soaked in vodka - just enough to cover nibs - and left in fridge for 4 days (recommended method for obtaining fullest chocolate flavour)
Espresso Ground Coffee Beans were steeped using a hop bag in 500mL of pre-boiled cold water in fridge for 24 hours - alternatively you could hang it in the fermenter for 24 hours while cold crashing.

Both steeped coffee water (coffee removed) and cacao nibs (including vodka) were added 36 hours after primary fermentation had started - just as primary was slowing down to minimise loss of flavour.

Author:

chrisscott

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2014 7:49 PM

Notes: http://www.northernbrewer.com/documentation/allgrain/AG-BlackIPA.pdf

Corn sugar is end of boil addition.

Author:

tommyk421

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 35

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: 6/30/2016 1:44 AM

Notes:

Author:

Steven H

Boil Size: 12 Gallons

Boil Time: 20

Boil Gravity: 1.117

Efficiency: 77

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: 3/25/2016 4:16 AM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2016 1:56 AM

Notes:

Author:

edonald774

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 53

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 10:53 AM

Notes:

Author:

Jason Rippe

Boil Size: 2 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: 9/8/2011 4:04 PM

Notes: A Witbeir kit from Brewers Best with the hops put in backwards. At secondary I put it onto fresh picked and frozen blueberries.

Bluish/red color and some tartness from the blueberries.

Won 3rd place in the Spooky Brew Review sponsored by the Chicago Beer Society.