Homebrew Beer Recipes | Page 1821 | Browse 300,000+ at Brewer's Friend

Author:

Simon Taylor

Boil Size: 26.1 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2017 11:18 AM

Notes:

Author:

Tassie Pete

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/18/2022 3:53 AM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70.5

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: 5/12/2021 2:23 PM

Notes: Hops as substitutions of Vanguard are:

Hallertau
Hersbrucker
Mount Hood
Liberty

I'm going to use Mount Hood

Notes from Brad, Northern Brewer Head Brewer:

“This recipe may seem overly simple, but that is for a reason. The true purpose of the intentionally basic grain bill and hop schedule is to highlight a truly unique yeast strain. Omega Yeast has released a single strain of Norwegian Kveik, and the results from this strain are truly impressive. Originally isolated from Omega’s Hornindal Kveik yeast blend, Lutra™ is a rapidly fermenting yeast strain with an incredible neutral flavor expression within a wildly remarkable temperature range. Fermented at traditional ale temperatures around 68F, Lutra™ produces nearly lager-like beers with an exceptionally clean and crisp finish with minimal ester production. On the other end of the temperature spectrum in the low 90F range, Lutra™ remains quite clean yet expresses a gentle ester profile that brings to mind the flavors of a traditional Kolsch strain. In addition to its incredibly clean and crisp flavor profile, Lutra™ is an absolute beast with an insatiable hunger for malt sugars - full attenuation can be achieved in mere days. With lower temps, I have found that this recipe can attenuate in 4 days, while elevated fermentation temperatures pare this down to 3. Of course, there are many factors that influence its performance, but it is a very rapidly fermenting yeast strain to be sure. Ensuring proper aeration/oxygenation will give the yeast cells everything they need to chow down on your wort to flip a batch at break-neck speed. Although temperature control is not particularly important, taking this strain up to normally forbidden heat levels will not be a detriment to this recipe. Go ahead, crank this one up and let it rip - you will be surprised at how quickly and cleanly Lutra™ gets the job done, and then it seems to magically drop out of suspension leaving a relatively clear beer in short order. It may be a “new” Kveik strain to most, but Lutra™ is certainly a legend in the making.”

Author:

PunchYouInTheIPA

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/18/2021 1:42 PM

Notes:

Author:

Ridge Solo Brewing

Boil Size: 27.15 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/15/2021 10:55 AM

Notes: After mash is complete add (lactic acid) until Wort P.H = 4.5

Author:

jwilms

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 98.5 g

Creation Date: 3/13/2020 5:18 PM

Notes:

Author:

BrewerMichel

Boil Size: 22.66 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 111.1 g

Creation Date: 1/4/2020 12:25 AM

Notes: peat moss
yeast nutrient
disulf

Author:

BrianBeer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 3.8 ounces

Creation Date: 2/28/2019 6:14 AM

Notes: White Labs starter instructions:
https://www.whitelabs.com/resources/homebrew-starter-tips

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/16/2019 8:06 PM

Notes: 1,5 l yeast starter.

Author:

Homebrew Fanatics

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

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: 10/14/2017 8:47 PM

Notes:

Author:

klutchell

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 1:34 PM

Notes: Sunday, April 26 2015
Top up with ~10L spring water
Original gravity 1.043
Pitched 2 pkg Safale S-04 (dry)

Saturday, May 2 2015
Rack in bucket with 130g of Dextrose
Final gravity 1.012
Calculated alcohol by volume 4.2%

Author:

TattooSteve

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 4:53 PM

Notes:

Author:

Dylan Murray

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 10:18 PM

Notes:

Author:

Backcrack

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

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: 4/6/2017 8:46 PM

Notes:

Author:

John Abrahamsen

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 7:05 PM

Notes:

Author:

tsweet94

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 12:48 PM

Notes:

Author:

Brew by Andre

Boil Size: 23.3 Litres

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 71

Mash Thickness: 6.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 10:35 AM

Notes: Leave the dry hops in secondary for no more than 2 weeks

Author:

josephwilson86

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 5:09 AM

Notes: The goal is to brew an imperial stout that will improve with age so I can brew it every year and start piling up a few years worth.

Things I've tried to far:
1. 2# roasted barley and 2# of chocolate malt: this ended up being a little too roasty. Like badly burnt coffee. I decided to drop it down to 1.5# each.

2. Vanilla: this was good, took the edge off of the aggressive roastiness.

3. Tanka Beans: interesting flavor, but not great in an imperial stout. I'm thinking it would be good in a nut brown ale. It just seemed out of place with the roastiness.

4. Cocoa nibs: good but I did not use enough.

5. Malted oats as part of the base: did not come through in the flavor at all. going to skip this moving forward.

6. Add enough corn sugar to get it up to 13% abv: doesn't seem to have improved it. going to skip this moving forward.

Next time:
- otter base malt, 1.5# each roasted barley and chocolate malt, special b instead of normal crystal malt, vanilla and cocoa nibs in half of it.

random ideas of stuff to try:
-I'd like to try a mexican chocolate version where I use some kind of chili pepper, some cinnamon, anise etc...

-A beligan version might be good. Back the roasted malt off some, add some candi syrup and use belgian yeast. maybe throw in some plums or berries etc... for good measure.

-It would be interesting to see what happens with like a year on oak. I might brew this twice in a row and stick one of them in the back of my closet with some oak cubes for a year.