Homebrew Beer Recipes | Page 2408 | Browse 325,000+ at Brewer's Friend

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:

Renaud Lespérance

Boil Size: 12 Litres

Boil Time: N/A

Boil Gravity: 1.082

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2024 6:28 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

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: 3/17/2017 1:17 AM

Notes:

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.149

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: 2/12/2017 7:02 PM

Notes: Used 5 lbs of Briess Golden Light DME and 3 lbs of Briess Pilsen Light. 2lbs of Honey is a late addition (mine is a blackberry honey).

Seep grains for 20min at 160F

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:

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:

Serge Marx

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.063

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: 4/14/2015 1:18 AM

Notes: Big Challenge

Consider pitching rates - we'll need lots of good yeast. Possibly need a champagne yeast to finish the job?

Head space for projected krausen

Aging: around 3-4 months in the bottle

Oak chips?

projected brewing in Spring for 2016 Autumn consumption. Might as well brew a 5 gal

Author:

Marc ook

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

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: 9/28/2015 7:39 PM

Notes: Yanother chill haze + UK Pale Malt + Short protein rest
I don't believe the FG projection.

Author:

Hutch1001

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 87

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 2

Creation Date: 10/20/2015 2:33 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 35

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: 3/11/2016 4:43 PM

Notes:

Author:

phi

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.175

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: 3/13/2016 10:17 PM

Notes:

Author:

bev

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 1/19/2015 3:14 PM

Notes:

Author:

Artisan Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

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: 9/22/2015 7:11 AM

Notes:

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:

MoleculeChaser

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 61

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 4:23 PM

Notes:

Author:

Cory Meisch

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2017 2:47 AM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2017 1:29 AM

Notes:

Author:

Chae hyeon Na

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 71

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: 12/21/2021 8:33 AM

Notes: 탄산 10g

Author:

Lkirby21

Boil Size: 105 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 5/25/2023 11:06 PM

Notes:

Author:

Shenfield Shed

Boil Size: 30.07 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/14/2024 8:31 PM

Notes: THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

9g Fuggles T90 at 60 mins
15g Fuggles T90 at 15 mins

6g Celeia T90 at Flame out
5g Aurora T90 at Flame out

Whirlpool / hop stand:

Copper/Whirlpool Addition
20g Target T90, 15 mins 80c
10g Aurora T90, 15 mins 80c

Aroma Addition
100g Celeia & 50g Willamette (30-40 mins after Copper additions)

Read notes for details on timing

Hop Additions

During the boil we are using T90 pellets just like St Austell. The boil is 60 minutes in total and hops are added as those 60 minutes count down to zero/Flame Out.

Once the boil has been completed and flame out addition added for 10-15 minutes then proceed to chill the wort to 80c and maintain the temp between 70-80c before moving onto the copper/whirlpool addition.

To take into account the time and process of St Austell we suggest that the Target T90 and Aurora T90 additions are added first to represent the copper addition that St Austell do, allow this to stand for 20-40 minutes.

ermentation

Yeast is pitched at 14/15c, allow the temp to slowly free rise to 20c and do not allow it to exceed 20c. A gentle rise will minimise the ester production and allow the yeast to do its thing at its own pace. St Austell do not raise above 20c, not even for a diac rest.
.
We are not stipulating timings as these can and will change according to time of the year, temperature and brewing equipment, our best advice is use patience, measure, smell, taste and remember to be kind to the yeast.

Once FG is achieved slowly cold crash (couple of degrees per day) to 6c and allow it to naturally drop clear or add your usual finings before packaging the beer (we used Clarity at the start of fermentation then Brausol at the end). For those bottling their beer you will need to carbonate as per your normal process and repeat the temp control steps for the bottled beer before the next step.