Homebrew Beer Recipes | Page 2368 | Browse 325,000+ at Brewer's Friend

Author:

Pluckthechicken

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 24g

Creation Date: 7/29/2015 8:06 PM

Notes: Extra dark crystal = Simpson's DRC

Author:

Ninebot

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.082

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 6:18 PM

Notes: 2 packs of yeast

In secondary...
add 6 oz hershey's special dark cocoa
1.25 teasspoon cinnamon
2.5 guajillo pepper
2.5 ancho peppers
2.5 tsp vanilla extract

Author:

jonasbegood

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 75

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: 9/27/2015 10:42 AM

Notes:

Author:

JonesSoda6

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.091

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 12:23 AM

Notes:

Author:

josephwilson86

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 5:09 AM

Notes: The goal is to brew an imperial stout that will improve with age so I can brew it every year and start piling up a few years worth.

Things I've tried to far:
1. 2# roasted barley and 2# of chocolate malt: this ended up being a little too roasty. Like badly burnt coffee. I decided to drop it down to 1.5# each.

2. Vanilla: this was good, took the edge off of the aggressive roastiness.

3. Tanka Beans: interesting flavor, but not great in an imperial stout. I'm thinking it would be good in a nut brown ale. It just seemed out of place with the roastiness.

4. Cocoa nibs: good but I did not use enough.

5. Malted oats as part of the base: did not come through in the flavor at all. going to skip this moving forward.

6. Add enough corn sugar to get it up to 13% abv: doesn't seem to have improved it. going to skip this moving forward.

Next time:
- otter base malt, 1.5# each roasted barley and chocolate malt, special b instead of normal crystal malt, vanilla and cocoa nibs in half of it.

random ideas of stuff to try:
-I'd like to try a mexican chocolate version where I use some kind of chili pepper, some cinnamon, anise etc...

-A beligan version might be good. Back the roasted malt off some, add some candi syrup and use belgian yeast. maybe throw in some plums or berries etc... for good measure.

-It would be interesting to see what happens with like a year on oak. I might brew this twice in a row and stick one of them in the back of my closet with some oak cubes for a year.

Author:

tstanonis1

Boil Size: 8.24 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.1

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: 4/12/2016 7:24 PM

Notes:

Author:

AJBurns

Boil Size: 26.85 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 9 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/16/2022 3:54 PM

Notes: Brew date: 21/05/23

FV volume: 20 liters, cubed & fridged overnight,

OG: 1.076

PBG 3 points under, 115g Lifter added, OG still 6 points under.

22/05/23 - Yeast pitched (harvested previous day from Vienna Lager. Temp control set at 9c.

23/05/23 - Temp rise to 9.5c.

24/05/23 - Temp rise to 10c.

25/05/23 - Temp rise to 10.5c.

26/05/23 - Temp rise to 11c.

27/05/23 - Temp rise to 11.5c.

28/05/23 - Temp rise to 12c.

29/05/23 - Temp rise to 12.5c.

30/05/23 - Temp rise to 13c.

31/05/23 - Temp rise to 13.5c.

01/06/23 - Temp rise to 14c.

02/06/23 - Temp rise to 14.5c.

03/06/23 - Temp rise to 15c.

04/06/23 - Temp rise to 16c, SG 1.016

10/06/23 - PM Cold Crash 12c.

11/06/23 - PM Cold Crash 8c.

12/06/23 - PM Cold Crash 5c.

13/06/23 - PM Cold Crash 1c.

16/06/23 - Packaged: 18 liters

FG: 1.014 ABV: 8.2%

BJCP: 9c

--------------------------------

Start ferment at 9c, raise by 0.5c per day once airlock activity starts. Raise to 16c after 12 days and leave for 2 weeks.

Debittered or dehusked dark malts (late additions @ 40 min).

Higher pH: +5.4 (as per John Palmer book)

Split or reiterated mash. Mill acid malt separately.

Split mash: 4kg each way + 12.5 liters strike water + 4.1 liters sparge.

-------------------------------------------------
VARIATIONS

Mex Porter (2.5 liters)

100g cocoa nibs, 1x vanilla pod and 50g Mexican chilies soaked in 100ml of Tequila for 2 weeks. 50ml tincture strained off. Additional 50g chilies added to leftover 40ml of tincture for an additional week then strained off.

Addition rates: 50ml of first tequila tincture + 20ml second tequila tincture added to 2.5 liters of base porter.

Rum Porter

100g cocoa nibs, 1x vanilla pod and soaked in 100ml of white rum for 2 weeks. 60ml tincture strained off.

Addition rates: 60ml of rum tincture added to 2.5 liters of base porter.
--------------------
https://beerandbrewing.com/the-heart-of-darkness-exploring-dark-malts/

https://beerandbrewing.com/recipe-ostseekueste-baltic-porter/

https://beerandbrewing.com/make-your-best-baltic-porter/

https://byo.com/article/practical-porter/ (water profile)

https://beerandbrewing.com/brewing-traditions-baltic-indulgence/

Author:

emsroth

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2016 5:22 PM

Notes:

Author:

Pablo_ramos86

Boil Size: 34.45 Litres

Boil Time: 75

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 209.7 g

Creation Date: 10/11/2020 7:26 AM

Notes:

Author:

Mugshot Brewing1

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: .59

Creation Date: 3/26/2017 4:18 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 18.2

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2018 5:34 PM

Notes:

Author:

plank

Boil Size: 131 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 1.33

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: 2/6/2023 3:14 PM

Notes:

Author:

RoboBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 2/5/2015 4:06 PM

Notes: Method:
1. Boil and cool 2 gallons of water. Pour into sanitized containers (glass gallon jugs from apple juice or cider are ideal) and refrigerate overnight.
2. Bring 3 gallons of water to a temperature between 150°F and 160°F. In a grain bag, steep the crystal rye and 120L crystal for 30 minutes. Drain well, & rinse off the grain into the pot.
3. Add 0.4 oz of Citra hops. Bring to a boil and boil for 30 minutes.
4. Remove from heat. Add the 4 lbs of DME, stir well to dissolve. Bring back to a boil for 15 minutes.
5. Add another 0.4 oz of Citra hops. Boil another 15 minutes.
6. Remove from heat. Add honey and stir well to dissolve. Leave covered for 15 minutes to allow the honey to pasteurize.
7. Cool the wort in the pot. (Cool to the point that the water from the fridge plus the wort in the pot will mix to your desired temperature. that temperature depends on the yeast you've chosen. Look up optimal temps for that yeast, from the company that makes it, online.)
8. Using a sanitized funnel for this step, pour 1 gallon of the cold water from the fridge into the sanitized fermenter. Pour the wort into the fermenter. Top off with the second gallon of water from the fridge. Mix with a long sanitized paddle.
9. Pitch a yeast starter, or simply the yeast itself. Dry yeast should be properly rehydrated first, according to manufacturer instructions.

Author:

sierra_hbt

Boil Size: 7.44 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 1/14/2022 7:05 AM

Notes:

Author:

BSBSully

Boil Size: 672 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

Mash Thickness: 2.75

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: 4/1/2019 8:02 PM

Notes:

Author:

elaplant74

Boil Size: 9 Gallons

Boil Time: 100

Boil Gravity: 1.03

Efficiency: 90

Mash Thickness: 1.65

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: 4/5/2017 4:19 AM

Notes: Dark grains are cold steeped and added after the boil.

Author:

Matt Watson

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2017 10:28 AM

Notes: Steep the roast barley separately in 2l at 68ºc for 60mins and add wort to kettle when sparging.
Sparge at 80ºc

14.57l mash, 2l with roasted barley, 15.1l sparge

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.012

Efficiency: 67

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: 2/11/2017 10:20 AM

Notes: OG: 14,1 °P
IBU: 16
ALK: 5,6%

Fermentables:
57,9 % Best pilsner malt
31,6 % Best wheat malt, 4 EBC
5,3 % Best Munich malt, 25 EBC
5,3 % Best caramel pils, 5 EBC

Hops:
Horizon @ 60 min. to hit target IBU.
0,25 g/l Fuggles @ 15 min.

Spices:
0,5 g/l coriander seeds, crushed @ whirlpool
1 g/l oranges, whole @ whirlpool
1 g/l lemons, whole @ whirlpool
1 g/l limes, whole @ whirlpool

Yeast:
White Labs WLP550, fresh slurry

Mash:
63 °C, 20 min.
70 °C, 20 min.
78 °C, 5 min.

Boil:
90 min.

Fermentation:
20-26 °C, 10-14 days

Contains GLUTEN

GahrSmith > BeerSmith

Questions?

gahr@7fjellbryggeri.com

Bruk av alkohol kan gi ulike skadevirkninger. Utfyllende informasjon finner du her.

Author:

andete

Boil Size: 9 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 5:27 AM

Notes: (Recipe in progress)

Author:

ForeverBrewing

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 8/8/2015 10:51 AM

Notes: