Homebrew Beer Recipes | Page 1750 | Browse 320,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.086

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: 4/30/2021 4:27 PM

Notes: ===============================
11/3/2021
this brew came out tasting funky again. submitted to JRHB dominion cup they said umami and i think that is correct. This is the third time this has happened to varying degrees, I previously thought it might be bad ingredients but I think hothead and/or too much roasted malt is to blame.

reworking this recipe into a new one :
https://www.brewersfriend.com/homebrew/recipe/view/1214819/mona-lisa-late-2021

===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.

Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....

===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.

9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.

==========MISC NOTES=============
mona lisa stout

ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet

https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)

mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more

final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice

CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring

AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries

HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....

final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 4:33 AM

Notes:

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.186

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/11/2015 8:35 PM

Notes: add coffee and vanilla extracts at bottling.

two packets of yeast.

Author:

AshStomper

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.2

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: 11/17/2015 11:10 PM

Notes: This is my favorite IIPA. Please give it a try and let me know what you think...

Author:

cook675

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 1.25

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: 1/3/2016 6:30 AM

Notes:

Author:

Dixon-Mason Brew works

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 2/10/2016 3:57 AM

Notes:

Author:

SamUBREW

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 2.5

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: 11/23/2016 3:28 PM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 4:29 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2016 8:52 PM

Notes: Mini-Rant: This is not an Anchor Steam clone. If a dead-on Anchor clone is submitted, judges will say the beer is under-hopped and not bready/toasty enough. I prefer Anchor's version (92:8 2-Row to Medium Crystal). This batch is a test of my theory that judges "expect" a Munich-driven malty lager, not a close approximation of Anchor Steam.

Thus ends the rant...

Author:

Alepp

Boil Size: 0.5 Gallons

Boil Time: N/A

Boil Gravity: 1.035

Efficiency: 69

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Force Carbonated

Priming Amount: N/A

Creation Date: 5/9/2018 9:24 PM

Notes: Mix water, sugar, and freshly microplaned/pureed/grated ginger.
Bring to boil for 2 minutes.
Remove from heat and cover to cool.
Add lemon and lime juice. (Zest of lemon and lime if desired.)
Sanitize fermentation vessel, airlock, and funnel - glass growler + rubber stopper + airlock + funnel.
Once 'wort' has cooled, sanitize hands, pitch Pasteur Dry Champagne Yeast, and transfer sanitarily to the sanitized growler. (Leave at least a few inches of headspace in the growler.)
Cap with airlock and store in a warmish, dark place for 2 days.

After two days, you can enjoy immediately in Moscow Mules, Dark & Stromys, or straight up. (If capped and stored in a warmish place, you'll likely have a mess on your hands. Refrigeration will slow the process, but you'll want to watch the bottle and consume within a couple of weeks.)

If a sweeter end product is desired with carbonation, dump growler contents into a pot and add simple syrup to desired sweetness. Bring the ginger beer to ~160F to kill the yeast, dump contents into a sanitized corny, force carbonate to desired CO2 level, transfer to sanitized bottles, cap immediately, and refrigerate. (Or enjoy straight off the tap. *buy more vodka)

Author:

Brady Smith

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2018 12:53 PM

Notes: No NAMBS added. Adjusted mash schedule from previous batch to dry beer out more. Hoping the elimination of the slow-ramp from 146* to mashout temp will decrease the maltyness and make it more style-adherent. Previous batch was great but "had too much flavor" per a few judges.

2nd Place: 2018 Indiana Brewers Cup
1st Place: 2018 Hammerdown Brew Cup

http://hammerdown.nkyhomebrewers.org/

https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/

Author:

dr511

Boil Size: 81 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 7:46 PM

Notes:

Author:

Anton Rock

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2017 1:14 AM

Notes: Steep grains for 30 minutes at 155 F, sparge with 2.5 liters of water at 155F.

Author:

Dan Keeler

Boil Size: 5.88 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 9:50 PM

Notes:

Author:

HarpOSU

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 1:35 PM

Notes:

Author:

Scott Krebbeks

Boil Size: 6.41389 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 4/26/2011 12:54 AM

Notes: Mash came in way high (>160 degrees). Saved yeast. Will try again. Next time, preheat tun rather than attempt to hit strike temp using software calculations (mash tun specific heat).

Author:

dtrifonov

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 4:33 PM

Notes:

Author:

Captain Suburbia

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 5/6/2015 12:15 PM

Notes:

Author:

cliff5252

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2015 10:53 PM

Notes: Mash Schedule

1.Strike grains with 2.05 gal of water at 162.5 °F.
2.Mash at 152 °F for 60 min.
3.Mash out with 1.34 gal of water at 168 °F.
4.Vorlauf and lauter 2.13 gal in your first runnings.
5.Add 2.13 gal of sparge water at 168 °F.
6.Vorlauf and lauter 2.13 gal in your second runnings.
7.Your combined runnings should be 4.25 gal.