Homebrew Beer Recipes | Page 1902 | Browse 310,000+ at Brewer's Friend

Author:

LenKoHo

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2016 2:40 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 10 Gallons

Boil Time: 180

Boil Gravity: 1.053

Efficiency: 50

Mash Thickness: 1

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: 2/18/2022 4:16 PM

Notes: ===============================
3/26/2023
unclear on the notes below. if there was DME added i would estimate 10-11% otherwise probably 9.5%. the body is pretty thin. main issue with this beer is it stayed in the oak barrel way too long it just tastes like harsh wood. shouldve saved some on the side without to wood to evaluate separately.

===============================
???/2022
Reading byo session to imperial article about imperial stou they suggest using brown sugar to get up to gravity I’d consider that. Also they mentioned double mash which I should def do it should def help since last time mash tun was maxed out and really too thick
===============================
5/25/2022
majore lapse in note taking. unclear the OG or abv of this beer. somewhere between 9.5 and 12% smh. The OG on brew day was 1095. however there was 3 lb DME added to the recipe separate from what was already in the grain bill making me think i added it later. correcting the efficiency to 55% for the 1095 OG then adding the DME gives 1.116 down to 1020 making it 12.5% not considering the whiskey.

before today the efficiency was set at 50% not sure if that was corrected after brewday? not sure. leaving it there gives us 1.109 down to 1020 for 11.6%.

maybe i put the 3lb in the recipe just to calculate what it would be but never actually put it in? if thats the case it would be 1095 down to 1020 for 9.4% abv

===============================
2/28/2022
Measured 1020 FG ...could that be right? That would be 80% attenuation for 11.6%. Its pretty brown and not black. Maybe there is more volume in there than I have here in recipe

===============================
2/18/2022
considering adding LME to boost grav...(thinking LME instead of DME might be easier to work with),...adjusted volume and turned up the projected attenuation

===============================
2/16/2022
last minute pulling out the oats. worried about stuck mash and wont be able to babysit....

===============================
2/15/2022
got water report updating to that, looks like ph will be a little high so adding a little phosphoric acid.

thinking about mash. G40 is 11 gal in mash so we'll go 1 qt/lb mash thickness on 28 lbs grain. adding a line for DME in case we go to that later.

looks like it will be a little over 7 gallons strike water and 5 gallons sparge water.

pitching 1 jar of RVA 101 into almost a gallon of 1040 starter wort 2 days before. no stir plate.

===============================
2/8/2022
wondering if this will all fit in the GF. could possibly do it all in the cooler or split between the two.

thinking about setting this up early in the day to mash during work and have it boil for 3 hours while i do dinner/bedtimes. setup the GF in the driveway if possible - will be a lot of steam.

see big beer schedule https://docs.google.com/spreadsheets/d/1gaWvnYevKP9I8mmRzW54MrnqfOVuWlsOEhzyezW-kaY/edit#gid=0

===============================
1/16/2022
adding notes to sparge strategy to try to achieve decent efficiency.
adjusting yeast - use rva 132 plus 3L starter

===============================
12/1/2021
* adding oats and removing DME for now.
** adjusting recipe for 65% efficiency and trying to hit 10%abv counting the oats as zero points contribution.
** probably want to use a grain bag if possible
** remember to take preboil gravity, and throughout. maybe last 10 minutes of the boil take gravity and decide whether or not to throw in some DME
* adjusting to 2 hour boil
* will plan to double mash.
** not sure the plan for that because g40 will be maxed out at 10g preboil and thats without grain
** ...maybe just take the first mash out and put the 2nd one in. then take it out and sparge to get to volume? will be leaving behind sugars in first mash...
** ...alternatively sparge both mashes. after first mash and sparge and mash is pulled, should have about 6-7 gallons, that should leave enough space to drop the 2nd mash in. when that comes out, i would think we'd then have 5-6 gallons left. and will have to sparge to get the rest of the way. 2nd mash will have absorbed some of the 1st mash wort so it should probably be richer in the end for more sparging?
===============================
11/3/2021

RECIPE REBUILD
* reducing roasted barley from 1.25 down to 0.5
* reducing black patent from 1.25 to 0.5
** wanted to use less but keeping it here to get within SRM for style
* adding 1lb 120L for flavor and body
* get rid of the fricking kviek!!! change to london3
* adjusting efficiency to 70% :
** going to 2 hour boil
** im now on G40 which has been doing 2gal/hr so we'll go from 10g down to 6 during a 2 hour boil

for yeast would need rva 132 200B pack and a 2L starter or equivalent

todo :
* need to figure out yeast requirements (packs, starters...)
* consider oats
** its 21 lb grain...consider double mash
** ...if double mash consider more base grain and less DME
** any changes to grain bill, try to keep abv at 10%...

===============================
11/2/2021
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...

===============================
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:

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 6:58 PM

Notes: 04.06.16 21:00 3 pakki pärmi
kohe keldrisse
---
09:00
12h pärast korralik vaht peal
ambient 15C, virre 17C
---
11.06.16 virre tuppa 16C, teki sisse
---
14.06.16 SG: 1014, lõhn toores, räige gaas sees

Author:

PeteLarney

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

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: 9/16/2016 8:13 PM

Notes:

Author:

Janne

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 2

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: 1/22/2015 4:23 PM

Notes:

Author:

Wrightdrew80

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/9/2019 6:56 PM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 11/9/2018 10:13 PM

Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

OmIT the above recipe is as stated above transfer med from previous Mango-lasi Raison.

Author:

Dave Carlton

Boil Size: 69.57 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2018 7:31 AM

Notes:

Author:

Jarrod

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 3:06 AM

Notes:

Author:

ressurectures

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 12:45 PM

Notes:

Author:

Der_Bitburg_Chef

Boil Size: 29.34 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 12.52

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11.1 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/2/2016 7:10 PM

Notes: Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it!

Author:

kraimecj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2016 1:26 PM

Notes:

Author:

Justin Hladky

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 3:53 AM

Notes:

Author:

Endre

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 82

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 1/7/2014 12:24 AM

Notes:

Author:

4ndy

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

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: 4/3/2015 5:13 AM

Notes: Soaked 25g of American medium toasted oak chips in 250ml of honey Jack Daniels. Trying to replicate secondary aging in burbon barrels with honey notes. Chips and Burbon will go into secondary for 2 weeks. Interestingly the honey burbon and oak mixture is very tasty by itself as a short.

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:

pmgr33r

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 1:05 PM

Notes:

Author:

cha99jab

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 1:59 PM

Notes: Friday 1st Jan 2016 - Made starter wort with 0.45 kg Pilsner malt in 2.6 L water (0.75 mL 80% lactic acid added for predicted mash pH of 5.3). Mashed the grain at 65oC.

Added a pinch of yeast nutrient, boiled and chilled before adding yeast and putting on the stir plate at 7pm

WLP833 lot no 1019789

Tuesday 5th January 2016 (Brewday) - 28L Strike Water a 69oC. Mash temp 65oC. After 15 mins 64oC. After 30 mins . Tap water pH = 7.77. Mash pH after 30 mins = 5.1! added 2.5g Calcium Carbonate to correct pH. Measured 15 mins later and still 5.1.

Preboil = 27L at 1.044

Ended up with about 22L at 1.052. Added 5L to a demijar and pitched dregs grown up from Jolly Pumpkin Oro de Calabaza. German bock for the other 17L (pitched at 11.5 oC) and fermentation chamber set to 11oC.

Pretty dark looking wort. Looks more like a bock than a Vienna... looks 20+ SRM and not the 12ish calculated

Sunday 10th January 2016 - 4.5 days into fermentation. Turned off the fermentation fridge and let free rise to ambient (16oC).

Sunday 17th January (Day 12) - Cold crashed to -1oC to start lagering period.

Tuesday 26th January (Day 21) - Kegged. pH = 4.35. FG = 1.013. ABV = 5.1%. Did not fine. Taste is malty but light, a touch too roasty, a bit too bitter. Not as crisp as a lager should be, but absolutely no sulphur or diacetyl. Not really what I was shooting for, but not 100% sure what that was...

Thursday 19th February 2016 - Crash chilled sour beer.

Friday 20th Feb 2016 - Kegged and hit with 3 bar CO2 pressure. FG = 1.009. ABV = 5.6%.

Author:

TheMashCrusader

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 12:23 AM

Notes:

Author:

Neven Brewhouse

Boil Size: 21.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 5:50 PM

Notes: