Homebrew Beer Recipes | Page 1907 | Browse 320,000+ at Brewer's Friend

Author:

Brews Brother

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.2

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: 9/2/2017 5:52 PM

Notes:

Author:

Magician

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2022 3:42 PM

Notes: The flaked oats were slightly toasted in the oven @ 150°C

Secondary (4 weeks):

First 2 weeks:

- 200g Almonds (chopped, 20 min @150°C in the oven) in a bag
- 2x vanilla beans (pre-soaked in vodka for 2 weeks) along with:
3 tonka beans (one of them grated)
Hungarian and American medium toasted oak cubes/chips (about 60g together, little bit more of the american)
- 20g cocoa nibs and 1 grated tonka bean (both toasted in the oven for about 10 minutes @ 150°C)

Second 2 weeks:
- Took out the almond bag and put another 200g in (chopped, 30-40 min @ 150°C in the oven)

My OG was 1.112 and the FG was 1.044 of which I am uncertain why that happened. 2 packs of yeast should have been enough, and I don't recall any problems with mashing. So the alc. was 9%

Before bottling I couldn't refuse to sample it a few times in secondary, it tasted and smelled SO GOOD I could drink it right away. It was really marzipany/almondy, desserty, chocolatey...

Bottled amount was 12 liters, 2.0 Co2/vol

At first I was a little bit let down because the aroma was not nearly as strong as it was in the secondary. There was no alcohol burn, it simply wasnt very strong in aromas and flavours as mch as I expected. I didn't get the 'marzipan' feel really... it was still delicious though.

After aging for 3-4 months is where it really started to taste as I anticipated... started to get more and more of the marzipan/almond, chocolate popped up a lot more too. Much much stronger in the aromas and flavours, just what I was missing in it's younger state.

Now it really is a marzipan beer! :)
This is my mastercraft!

Author:

jspirko

Boil Size: 6.05 Gallons

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 13.86 psi

Creation Date: 2/8/2022 11:26 PM

Notes: Ferment at 68 degrees.

Primary: 2 weeks.
Secondary: 2 weeks (add whiskey chips & vanilla).

Packaging: Cold-brew 4 oz of coffee in 1qt of water for 24 hours; add cold brew when kegging.

Age in the keg for 2-3 months.

Author:

Boil Size: 2.2 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 0.77 oz

Creation Date: 1/4/2021 11:55 PM

Notes:

Author:

dhanson

Boil Size: 3 Gallons

Boil Time: 120

Boil Gravity: 1.068

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 2/16/2020 9:57 PM

Notes: Primary at 66 for 14 days.

Author:

Anthony7208

Boil Size: 9.6 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 7.93 psi

Creation Date: 6/14/2019 11:40 PM

Notes:

Author:

Brendan Fowler

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 1.5

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: 9/5/2018 11:00 PM

Notes:

Author:

Mogad

Boil Size: 2 Litres

Boil Time: 60

Boil Gravity: 1

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2018 5:43 AM

Notes: Use Briess traditional dark for DME.
Make a large starter of WLP099.
boil DME in as little water as possible. Transfer half to a sealed jar and close it sterilized.
Top the rest up to 3.6L and pitch. Aerate periodically.
When fermentation is almost done, combine the rest of the canned wort, aerate periodically.
Let it ferment out completely. Then start adding honey and yeast nutrient, gradually, while aerating and measuring gravity daily.
Stop nutrient addition and aeration when nearing the maximum possible alcohol content.

Author:

Ajflynnee

Boil Size: 1 Gallons

Boil Time: 15

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2018 12:10 AM

Notes:

Author:

dhorcutt

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.5

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: 5/25/2018 7:28 PM

Notes:

Author:

DrunkenStudent

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 12:41 PM

Notes:

Author:

Hopheaddan

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 9:03 PM

Notes:

Author:

Blackrailbrewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 68

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: 3/8/2017 1:39 AM

Notes:

Author:

Trub_maker

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 6:36 PM

Notes: Dry hop at 2 days post pitch. Maybe a bit of red X?

Author:

McNutt

Boil Size: 300 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 77

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: 11/2/2016 5:05 PM

Notes: dry hop in fermentor:
20oz of citra(14.3) after 3-4 days of fermentation
30oz of Mosaic(12.5) after 5-6 days of fermentation

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2016 11:04 PM

Notes:

Author:

justinkrey@sbcglobal.net

Boil Size: 480.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 10:53 PM

Notes:

Author:

lyna

Boil Size: 164 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

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: 1/23/2016 9:45 PM

Notes:

Author:

vonwenger

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 77

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: 6/24/2015 2:52 AM

Notes: OG = 21 Brix

With double yeast starter was about 6 gallons

Adding Sugar after a few days

Re-brewing 8/4/16
single yeast starter
boil start 5:10am
first hops added at 5:19
upped last mouteka to .75 (actual = .65)
actual last strissel was 1.30
Initial .096
Added 1lb candi sugar (1.032 ppg) on 8/6 with 1/2 gallon
alcohol % should be around 10%

Rebrewing 12/21/16
decreased belgian pale to 12lbs
160 mash
double starter 24 hours
Added Yeast around 80 degrees 6 hours later
Added 1lb candi sugar plus 6 cups leftover liquid 12/24

Rebrew 5/26/17
Increased Pale to 13.75
Decreased Aromatic to .75
Decrease Licorice root to .5
last mouteka 1oz
Measured at 1.088