Homebrew Beer Recipes | Page 2189 | Browse 320,000+ at Brewer's Friend

Author:

LeoBrew

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 3

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: 4/4/2017 3:55 PM

Notes:

Author:

DargyBear

Boil Size: 227.39 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.2

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: 5/27/2022 2:58 PM

Notes:

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/18/2022 11:01 PM

Notes:

Author:

Boil Size: 27.6 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/2/2022 8:39 AM

Notes: OG 1.066
FG

Author:

Wolf Pack Brewing

Boil Size: 33.83 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 9/7/2021 8:27 PM

Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/

This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused

Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272

Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat

Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)

Mash 70C

Author:

Jay Avrett

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2021 12:30 PM

Notes: St. Louis water (think Budweiser) from 1993 (profile):
Chloride (ppm)
Calcium (ppm) 21.0
Magnesium (ppm) 10.7
Sodium (ppm) 19.6
Sulfate (ppm) 66.9
Chloride (ppm) 20.6
Bicarbonate (ppm) 21

Note, did a boil in the bag mash, so the sparge was a batch soak in warm water for about 10 min. Let the contents in the bag drain thoroughly.

Using Hawkesbury city water supply, added 0.3gr potassium metabisulfite to 10 gal to reduce chlorine and chloramine.

After day 8, moved the beer into the secondary fermentation unit. And performed a diacetyl rest at 68 deg. F., for 5-days. Day 10 I added 10ml of Clarity Ferm, and day 14, moved the beer into the cold conditioning phase, dropping the temperature slowly to 34 deg. F.

09-12-2021 - FG 1.008

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 10

Boil Gravity: 1.293

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2020 5:24 PM

Notes: 1 ounce cocoa powder to boil.

1 ounce cracked coffee beans to fermenter on day 7

6 ounces maple syrup Day 4

Cooked bacon day 4 with syrup

Author:

hesuskhristo

Boil Size: 7.2 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 4/8/2019 7:40 PM

Notes: My first attempt at a Dead Guy type of ale. Just tapped it. Turned out great. Very smooth and flavorful.

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:

Dmamba85

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 7:08 PM

Notes:

Author:

jojocat

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 25

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: 2/1/2015 2:53 PM

Notes:

Author:

512 Hokie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Dissolved Sucrose in Tap Water

Priming Amount: TBD

Creation Date: 1/30/2017 4:33 PM

Notes:

Author:

OVBrewer

Boil Size: 78 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 9/7/2016 5:41 PM

Notes:

Author:

japa2121

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2016 2:10 PM

Notes:

Author:

amritapita

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 10:32 PM

Notes:

Author:

Chris Parsons

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 5:49 PM

Notes: Add "late addition" DME at 15min mark.

Add IrishMoss at 15min mark

Author:

SundbØL

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: 3

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: 2/15/2016 11:50 AM

Notes:

Author:

aphanson17

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 7/14/2015 7:06 PM

Notes:

Author:

dazzla

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

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: 2/11/2015 9:22 AM

Notes: 0.2Kg Malted naked oats are actually Dorset Muesli cereal grains.

Oat flakes, wheat flakes, barley flakes, raisins (13%), sultanas (6%), toasted and malted wheat flakes (wheat, barley malt extract), sunflower seeds (4%), dates (3.5%),Â brazil nuts (2.5%), whole roasted hazelnuts (1.5%).

toasted with naked oats, for 20mins low/med grill.