Homebrew Beer Recipes | Page 2322 | Browse 320,000+ at Brewer's Friend

Author:

Lukasz123

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 20.2

Efficiency: 57

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 8:02 PM

Notes:

Author:

badbadmojo

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/5/2023 12:20 AM

Notes: Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding Brewers Crystals and Whirlfloc according to the schedule. After the boil, stir or recirculate for about 5 minutes to create a vortex and add the knockout/whirlpool hops (at about 205°F/96°C). Continue to spin, cooling if possible to 180°F (82°C), and add the remaining whirlpool hops. Chill to about 69°F (21°C), oxygenate the wort, and pitch a healthy yeast starter.

Ferment at 72°F (22°C) for a few days, or until the gravity has dropped to about 1.024, then raise the temperature to 75°F (24°C) for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again. Package and carbonate to about 2.45 volumes of CO2.

BREWER’S NOTES

Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).

Brewers Crystals: These are a commercially available blend of glucose solids and corn syrup; they are a way to add strength while maintaining body and mouthfeel—similar to malt extract, but without malt flavor.

Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.
Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.

Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 1.7 oz

Creation Date: 5/19/2020 11:57 PM

Notes:

Author:

Reevesie

Boil Size: 6.75 Gallons

Boil Time: 180

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 5.14 psi

Creation Date: 12/24/2018 3:48 AM

Notes: 11/26/21-The batch sparge didn't get enough sugar out in the first pass, so I kept squeezing the bag and adding to the kettle. The drippings are 1.078, so maybe split the sparge in two next time? Modified the hop schedule to keep the bitterness a little lower. This is being barrel-aged. Will add character notes once it has been kegged.

10/6/21-Updated the recipe based upon what I think will work for a full 5G batch. Will do a 90 minute mash. Probably get too much roast out of the malts, but the extended aging and the high FG will probably balance out with the IBU's over time. No mineral/acid additions. This is going into a bourbon barrel after primary.

**4/18/2020- Bottled the keg, approximately 4.25Gallons. The numbers are not totally accurate, as these are the OG/FG of the 3G batch + the 1.75G batch mixed together. Next time I will need to examine the mash and boil as a new beer, but the taste is amazing.

4/4/2020-This went into the keg with 1/2cup sugar+1cup H2O and 1 packet of champagne yeast to carb up a little. After 1 week, it went into the keezer and onto the gas to finish up carbonating.

1/18/20- So I am brewing this again, 3G, and then add the remaining bottles (1.75G unfermented/unfinished) into the fermenter for re-fermentation with the new wort at high krausen (It worked!). I will be using an Irish Ale Yeast Starter and have a backup of A10 Dark if this doesn't ferment out mostly in the first week. It fermented on 2oz. of oak for approximately 2 1/2 months before kegging. It is really smooth and really alcoholic.

**This never fully fermented. I added several yeast strains into it and it just hung up, not even carbonating in the bottle.

**I am turning a partial-mash dry stout into an all-grain imperial stout. I like the flavors of the original, so I am just trying to intensify it and make a smaller batch to see if it works.

I am using first runnings for this recipe. The partigyle or second runnings (i.e. the batch sparge) will become a lower ABV beer.

Ok, so far, here is what I have:
Strike water of 170F, 6G, and a temp in the mash over 90 minutes at 162-160F. Higher than I wanted.

Transferred 5.25G of 1.063 wort into the BK, will boil down to about 3G for the fermenter. Not sure how long I will have to boil to get enough evaporation.

My burner evaporates about 1G/hour. I lost a little to boil over a couple times, not much, maybe a few ounces. There was a lot of break left in my strainer, more than I expected, from a BIAB. I think this recipe might be better as a standard dry stout instead of an imperial next time, I.e. 5G batch with these ingredients.

Bottled 2.2 Gallons

Author:

Md2k

Boil Size: 31.55 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 113.1 g

Creation Date: 7/13/2018 9:29 PM

Notes:

Author:

Bungalow Brews

Boil Size: 26.4 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2018 7:55 AM

Notes: Changes from original recipe:
- Gladfield Aurora malt substituted for amber at same quantity
- Wyeast London Ale 1028 substituted for British Ale (Dry) 1098
- Gravity increased from 1.076 to 1.099

Author:

Eastern Christiania Brewery

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

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: 2/27/2018 5:43 PM

Notes: NB Cara Malt er Crisp Carmalt fra Brygg Selv (ikke Crisp Cara Gold)

NB Gjær - M44 - i henhold til https://mangrovejacks.com/collections/craft-series-yeasts/products/u-s-west-coast-yeast-10g-coming-soon

18-23 grader.

I henhold til oppskrift - Pre-boil er 1.060. Skal opp 22 punkter til 1.082.
Koke maks i 90 min + mindre mengder vann. Estimert 18-20 liter i bøtta til gjæring

Author:

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 8:59 AM

Notes:

Author:

John M

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3.5

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: 3/18/2017 7:08 AM

Notes: IMPERIAL YEAST DRY HOP

Author:

sejamt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 8:35 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 60

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: 12/2/2016 7:16 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 4/2/2016 7:53 PM

Notes: Used this honey for first 2 meads: https://www.webstaurantstore.com/monarchs-choice-wildflower-honey-5-lb/789HONWILD5.html

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2016 7:51 PM

Notes: 3/12 brew day
Grains and DME were all Briess brand.

bring 1.5 gal to165F; remove from heat. Steep grains for 45 minutes with no heat.
Add tea to 1.5 gal in boiling pot. Bring to boil.
- add initial DME to kettle.
- bring to boil, add initial hops
- follow hop addition schedule
- add remaining DME at 15 minutes remaining

Cool down, transfer to fermenter. Add water to total of 5.75 gallons. Aerate.

OG 1.072 @ 70F approx 1.075@60F. Taste malty with strong hop bitterness

Pitch yeast.

Fermentation temp 70F

3/19 SG 10.17@60F Taste - hoppy nice balance.
- added 1 oz Centennial dry hops
- moved to cooler location 66-68F

3/22 racked to 2ndry - removed hops SG 1.014@60F
Taste - nice aroma, tasty

3/26 - kegged - approx 4.5 gallons. 7.9% ABV

Author:

MarkMill

Boil Size: 4.6 Gallons

Boil Time: 120

Boil Gravity: 1.064

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 3:56 PM

Notes: Started mash at 150, allowed to drop to 140, reraised to 147 for remainder of 60 minutes. Add crystal malts and ramp to mash out at 168.

Author:

MarsCS

Boil Size: 1.5 Gallons

Boil Time: 45

Boil Gravity: 1.028

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2017 8:59 PM

Notes:

Author:

Brouwerij Troost

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 9

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2017 9:34 AM

Notes:

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 2/23/2018 11:52 PM

Notes:

Author:

HJM

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 1:01 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 80

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: 2/8/2019 7:41 PM

Notes:

Author:

Alecj

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.022

Efficiency: 44

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: sucrose

Priming Amount: 13.3 g

Creation Date: 8/12/2020 5:13 PM

Notes: adjusted efficiency to suit post boil original gravity