Homebrew Beer Recipes | Page 2180 | Browse 325,000+ at Brewer's Friend

Author:

Gulating Tromsø

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2018 5:13 PM

Notes:

Author:

william@bellavance.co

Boil Size: 6.51 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 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: 12/6/2022 10:11 PM

Notes:

Author:

Dörst Bryggeri

Boil Size: 26.63 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 83.1 g

Creation Date: 5/3/2022 8:18 PM

Notes:

Author:

DougHeffernan

Boil Size: 27.31 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2022 7:39 PM

Notes: 10g Yeast + Sugar Mash Water
7g Yeast + Sugar Sparge Water

Campden Tablet Addition

+3.51 Na
+14.07 SO4
+ 5.28 CaCl

24 S04
215 CaCl
36.28 Na

Ascorbic Acid -0.039ph reduction

5.29ph original mash ph = 5.251ph

Author:

Pilsen

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 10.3 oz

Creation Date: 12/3/2021 12:08 AM

Notes: Bavarian Hopfenbombe Pils #9

Lager - bottom fermented

Yield: 7.75 gallons

Target Fermentation temp: 48-49 F.

Ingredients:

9.0 gal filtered water
11 Lbs. Pilsen Light malt powder (Briess)
7 oz. fresh Saaz hops (boiling)
2 oz. fresh Hallertau hops (finish)
2 oz. Tettnanger Hop Pellets(finish)
2 packs Saflager 34/7 - made yeast starter in warm water

Boiled about 9.0 gallons of water total
Added 11 lbs Pilsen light powdered malt total, stirred well, and boiled for about 5-10 minutes,
before starting hop addition.
HOPS WERE PUT LOOSE INTO THE WORT, and hand-filtered out with a metal mesh strainer.

Hop Schedule:

3 oz fresh Saaz hops @ start of boil
2 oz fresh Saaz hops after 30 min
2 oz fresh Saaz hops after 60 min
2 oz fresh Hallertau after 75 min
2 oz Tettnanger pellets @ end of boil

Turned off heat, let wort cool for about 2 hours - removed hops by filtering.
After cooling, screen-filtered repeatedly until wort was as clean as possible.

2 packs of Saflager 34/7 were pitched into glass measuring cup
and a yeast starter created. Cultured about 12 hours, using 1/2 cup of filtered warm water, and 1 Tsp malt powder added after about 30 minutes. Stirred well.

Moved wort into the bathtub at 60 F. water, for faster cooling.
Waited about 12 hours for wort to cool, then pitched yeast starter, and stirred.

Removed half of the wort into another 8 gallon fermenter, for easy transport to beer fridge.
Then poured balance of wort into 8 gallon container from spare container.

Temp at time of pitching yeast - <>~ 60 F.

Temp was kept at 48-50 F in beer fridge.

After 24 hours, yeast became very active and started to foam.
Head was infiltrating into the air lock with active foam and had to be cleaned about every 8 hours
for the first 2 days.

At around the 3rd or 4th day, the head had started to fall.

By day 6: Fermentation quite active, a bubble once every 12-13 seconds (Fermentation Temp 49 F. (average))

Fementation died down after about 2 weeks. Air lock would occasionally drop and then I would add a little extra water and piston would rise again under pressure after a few hours.

Bottled on day 23.
Used 10.3 ounces light DME to carbonate about 7.75 gallons at 68 F. (2.55 Atmospheres)

After 15 days of bottle fermentation, all bottles were moved to the cooler, and temp lowered to 32 F.

Author:

Wes S

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2021 8:51 PM

Notes:

Author:

Mig

Boil Size: 43 Litres

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 84

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 215.4 g

Creation Date: 11/6/2019 4:05 PM

Notes: 2 packs of Wyeast 1214. No starter. Actual cell count 200 B as these failed to expand on smack. 2 more packs added on 9-11-19

Author:

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2019 4:42 PM

Notes:

Author:

Morse

Boil Size: 14 Litres

Boil Time: 15

Boil Gravity: 1.056

Efficiency: 70

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: 1/22/2019 5:49 PM

Notes:

Author:

Milk The Funk

Boil Size: 6.3 Gallons

Boil Time: 45

Boil Gravity: 1.057

Efficiency: 90

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: 12/31/2018 8:29 PM

Notes: Mashed at 154 with no mash out. Kettle soured with 1qt goodbelly mango (cooled down to 115f pitched goodbelly, then allowed to free fall) for my lacto 18 hrs later p.h was at 3.5 boiled for 45 mins with .75 crushed coriander and 14 grams of smoked sea salt. Moved to carboy with us-05 that that i rehydrated with some runnings of wort 2 days before adding to carboy. Saw fermentation within 4 hrs of pitching after 4 days when signs of fermentation slowed down added 2 ozs of Nelson hops dry hoped for 3 days and bottled

Author:

blandy12

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2013 7:11 PM

Notes: Mash 4.25 gal @ 150F
Sparge 4.5 gal @ 160F
With 10 min remaining in boil, add 1 Whirlfloc

Dry hop 1.5 oz Crystal 7 days
Dry hop 1 oz Northern Brewer 7 days
Dry hop .5 oz Galaxy 7 days

Author:

shabbytech

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.7

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: 3/5/2018 10:26 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/10/2018 4:38 PM

Notes:

Author:

maxwestman

Boil Size: 8.3 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2017 12:37 PM

Notes:

Author:

HappyAppy

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.5

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: 11/2/2017 3:02 AM

Notes: Mexican Chocolate Stout was one of the first beers that Copper Kettle Brewing Company brewed after it opened in Denver, Colorado, in 2011. The beer won gold the same year at the Great American Beer Festival (GABF) in the Herb and Spice Beer category.

Mexican Chocolate Stout is a dry stout to export strength of around 7 percent ABV. To that they add chile peppers and cinnamon at two stages of the brewing process, along with cacao nibs in the fermented beer.

According to Copper Kettle’s owner and head brewer, Jeremy Gobien, Mexican Chocolate Stout is very sensitive to temperature, and warm storage can deteriorate the spice flavors. So keep it cold and drink it fresh!

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.075
FG: 1.016
IBUs: 50
ABV: 7.5%

MALT/GRAIN BILL
11 lb 4 oz (5.1 kg) 2-row malt
1 lb (454 g) chocolate malt
12 oz (340 g) dextrine malt
12 oz (340 g) crystal malt 77L
12 oz (340 g) roast barley
8 oz (227 g) flaked oats

HOPS AND ADDITIONS SCHEDULE
1 oz (28 g) Warrior [16% AA] at 60 minutes

Spice Addition #1—Steep in whirlpool
½ habanero chile, dried, chopped
4 whole guajillo chiles, dried, chopped
2 whole ancho chiles, dried, chopped
2 oz (57 g) Saigon Cassia Cinnamon chips or sticks

Spice Addition #2—Post Fermentation “Dry Spicing”
¼ habanero chile, dried, chopped
0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks
1 oz (28 g) cacao nibs

YEAST
White Labs WLP001 California Ale Yeast

DIRECTIONS
Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

Author:

YoungBrewCo

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 4:35 AM

Notes:

Author:

Prees

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 12:18 PM

Notes:

Author:

klone

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2015 8:06 AM

Notes:

Author:

Pivarski Klub Bulevar

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 11:28 AM

Notes:

Author:

treyj007

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.33

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: 12/9/2014 2:11 AM

Notes: