Homebrew Beer Recipes | Page 1745 | Browse 320,000+ at Brewer's Friend

Author:

PeeT

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2017 4:59 PM

Notes: for 50L - 2 1/2 pack of safebrwe US-06

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.25

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: 5/31/2021 9:30 PM

Notes: Ferment at 68

Alternate dry yeast = Mangrove Jack M36

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 72

Mash Thickness: 1.25

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: 5/30/2021 11:11 PM

Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.

While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4 to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.

You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.25

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: 5/29/2021 11:44 PM

Notes: Steep honey after boil

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2020 9:07 PM

Notes:

Author:

jenoneill@hotmail.com

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.001

Efficiency: 1

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 115.5 g

Creation Date: 11/24/2020 9:11 AM

Notes: This is an experimental recipe using ginger bug as the fermenting agent. The naturally occurring yeast and bacteria in the ginger do the work. No yeast is added. The alcohol level is negligible as a result.
It is a variation on the more common ‘ginger bug lemonade’ which is sugar-based and usually takes no longer than a week. It produces a very sweet, very fizzy drink.
I have made several batches of an extract version of this recipe. It has taken about 6 weeks to fully ferment. I’ve bottle carbonated it with apple juice or sugar. The result is a very dry, malty, lightly carbonated drink.

Author:

Viking Fyr

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/29/2020 1:44 AM

Notes: Viking Malt recipe for 4 malt ale with yeast substitution.
Clawhammer BIAB 120v 10 gallon system
Carbon Water Filter Home Depot
7 days primary room temp
Stick in cooler at 65 degrees until ready to keg
cold crash at 34 deg 2 days prior to keg

4Malt Ale
4Malt Ale is red hued all malt beer brewed with selected malts.
The flavor of this Ale if full and malty but due the that it is pressurized with gas mix
N 70% / CO2 30%. This beer is very smooth and easy going with nice creamy foam. Nice citric note may be noticed originating from cascade hop. Alcohol content promotes the overall taste experience giving a little warming effect in after taste.
The flavor and odor of this beer can be said to be full, balanced and pleasant.
Raw Materials:
75 % Viking Pilsner Malt
10 % Viking Caramel Malt 50 10 % Viking Cookie Malt
5 % Viking Red Ale Malt
Mashing
Malt/Water ratio: 1/4
pH set with lactic acid to 5,6 66°C 60min / 78°C 1min
Boiling:
60min, normal pressure
pH set with lactic acid to 5,0
Bitterness units from bitter/aroma hops: 64%/36%
Bitter hops: Northern Brewer, 9,4 % alpha, dosing beginning of boiling. Aroma hops: Cascade 6,9 % alpha. Dosing 50min from beginning of boiling
Fermentation: OG/FG 14,0/4,4
Mangrove Jacks Burton Union M79;
4 days +20°C / 3days + 16°C / 7 days +10°C / 3 days -1°C. From day 4 pressure +0,5bar
Filtration:
Beco SD30
Beer Analysis: Alcohol
Color Bitterness pH Turbidity
5,0 vol-% 17°EBC 15 BU 4,2

Author:

JohnDoeMDS

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 72

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2018 9:00 PM

Notes:

Author:

AckwellP

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 3

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: 1/24/2018 8:26 PM

Notes:

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2017 5:18 PM

Notes:

Author:

Del Dragon

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: White Sugar

Priming Amount: 90 g

Creation Date: 4/11/2014 11:48 AM

Notes: Fermentation 7 days. Maturation 7 days with clearer.Creamy foam, small burbles.

Author:

ssuhy65

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 8/6/2016 4:04 PM

Notes: In secondary, add vodka soaked:

4oz cacoa nibs
1 vanilla bean, chopped
1 cinammon stick, broken (2-4g)
2 dried ancho peppers, deseeded
2 pasilla peppers, deseeded
1 Guajillo pepper

Didn't set my Equipment so my OG is 1.077

Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.

Author:

Jandira

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

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: 6/30/2016 12:30 PM

Notes:

Author:

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 4

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: 6/10/2016 12:16 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 6/2/2016 4:41 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 0.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 7:15 PM

Notes: Added candi syrup at 10 minutes left of boil

Author:

Fjord & Fjell Nano Brewery

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 10.1

Efficiency: 65

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 4/9/2016 9:40 PM

Notes: Starter: 1.3l at 10P for 1-2 days / stirplate

Author:

Dmac57

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3.6 oz.

Creation Date: 12/11/2015 7:15 PM

Notes: Mash at 168.4 (preheat mash tun)

Sparge-use recirculate 2 minutes each 5 minutes for the first 15 minutes then fly sparge for 30. Fly sparge should acheive 166-168 degrees

3.6 oz priming sugar for full 5 gallons for a 2.1% CO2 (high end of British Ales, Low end of US Ales)

Author:

Eviljay

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 4/6/2015 1:22 AM

Notes: 1/2 Wit II

and 1/2 Wit I

Author:

Adam Smale

Boil Size: 3.62042 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: N/A

Priming Amount: N/A

Creation Date: 3/23/2012 10:40 AM

Notes: