Homebrew Beer Recipes | Page 2486 | Browse 320,000+ at Brewer's Friend

Author:

DrewW

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.32 psi

Creation Date: 6/4/2019 12:35 PM

Notes:

Author:

Boxcar Brewing

Boil Size: 7.24 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 59

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 0.49 psi

Creation Date: 8/26/2023 4:24 PM

Notes: Total Water Needed [?]: 9.23 Gallons, 34.94 Liters

Mash Water Needed [?]: 5.57 Gallons, 21.08 Liters

Sparge Water Needed [?]: 3.66 Gallons, 13.86 Liters

Strike Temperature [?]: 163.18 F, 73 C

Pre-Boil Wort Produced [?]: 7.05 Gallons, 26.7 Liters

Barrel Age for 30 days in Brother Justice Whiskey Barrel

Author:

ColinChurchward

Boil Size: 25.62 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 0.43 bar

Creation Date: 6/5/2023 11:26 AM

Notes: # Extra Special Bitter (ESB)

The strongest of the bitters - Extra Special Bitter.
## Malt
This bitter is made from an English base malt with medium crystal, and a small amount of wheat and chocolate malts. It also has added brewing sugar and Golden Syrup to increase the alcohol content while retaining drinkability.
## Hops
Harlequin has been used to give a medium bitterness. Then a combination of Challenger and Goldings have been used for flavour/aroma.
## Yeast
The Fullers London ESB yeast (Wyeast 1968) has been used here to give a malty flavour and will leave some sweetness. Attenuation adjusted to finishing much lower than expected due to sugars used.

Author:

Adogbrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 67

Mash Thickness: 1.3

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: 3/31/2023 1:22 PM

Notes:

Author:

Genus Brewing

Boil Size: 67 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 80

Mash Thickness: 1.25

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: 4/19/2022 10:25 PM

Notes: 40 bags Reeces puffs
1 btl brownie flava
Vanilla : most of reg little Tahiti
PB2
PB extract

Author:

Jernej Horvat

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.4

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: 11/4/2021 7:42 PM

Notes:

Author:

CristhianPC

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 111.1 g

Creation Date: 10/25/2021 9:26 PM

Notes:

Author:

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dme

Priming Amount: 9.2 oz

Creation Date: 2/16/2021 9:41 PM

Notes: Reinheitsgebot compliant

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 63

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: 2/3/2021 7:07 PM

Notes: ===================================
2/25/2021
brew day
1.065 OG without lactose and beet juice
1.074 OG with lactose and beet juice
this calculator i dont think includes lactose in the OG calculation...? but the beets it appears it does.
adjusting my efficiency from 70 to 63 to match calculated vs measured OG without the adjunct sugars. not making adjustments to the beet juice input, appears it matches the measured.
===================================
2/24/2021
brew day tomorrow
reducing the beet weight from 6lbs to 3lb. it was kinda a lot of beets, i juiced them yesterday, it amounted to about 3 cups juice. gonna just add that to last 5 minutes of the boil (to sanitize), maybe along with the lactose. would be nice to take a gravity reading before adding this stuff to get a data point on my grain efficiency.

reducing cocoa nibs from 5 to 4 bc the bag came with 4 unless i can find another oz in my stash somewhere.
===================================
initial recipe formulation notes
getting some of my amounts (beets -> PPG and Lovibond, amount, etc) from https://www.brewersfriend.com/homebrew/recipe/view/208903/beet-stout

unsure how much beet to use. clawhammer used 1lb. this BF recipe used 12lb, juiced. im putting 6lb because that is my lucky milkshake number but will have to call it on the fly. i think i will juice them - take a gravity reading on cooled wort, then mix in the beet juice, and take gravity reading again to check the difference. this way we might get some data on how much sugar is in that lovely juice.

(this method chosen over mash or BK because "If you plan to mash or boil beets you most likely will lose that amazing color! The pigment betanin is temperature sensitive and will drop out in a semi-reversable reaction; meaning you may see some pigment recovery after the wort cools, but not much." https://www.reddit.com/r/Homebrewing/comments/96hpla/fact_beers_eat_beets/)

CHOOSING CRYSTAL not sure what to do for hops. is all we want is bittering? are there any faint flavors from hops that will add to this beer? maybe steal something from stouts, but stouts have all that roast so the play is different. maybe whatever might be in a fruited blonde ale. not sure comparing to sours or saisons either is a good idea.
* clawhammer uses nelson sauvin - i think too funky and fruity
* some of my previous stouts i use northern brewer - described as slightly minty which i never got but may be more evident in this kind of beer
* hallertau blanc, hersbrucker
* cluster is mild, blackcurrant aroma. used in NB chocolate milk stout
* liberty - mild spice and floral. basically any noble hop might do the job here
* crystal - strongest of these noble style hops, cinnamon nutmeg black pepper
* mt hood - also noble. slight honey like, mild herbal floral , lemoney

for hop schedule. im choosing warrior to do some bittering work and crystal for some noble flavor balance. this compared to purple drank blueberry blonde is the exact same OG and FG on paper and that one was 27IBU and came out way too sweet (and thin...i suspect it mightve been lower FG than that and i just didnt measure it and adjust the recipe). So for this I'm pumping up into the 50s.

using 5 oz. saw a "chocolate blonde" on BF that used this much. some websites say start with 3 or 4oz as a starting point.

Cupig Shuffle! Use cupig as inspiration for the label and he can be featured in the photo shoot.

Author:

Peter B.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2019 2:17 AM

Notes: White Labs Yeast Options:
WLP830 German Lager Yeast
WLP850 Copenhagen Lager Yeast
WLP800 Pilsner Lager Yeast
WLP802 Czech Budejovice Lager Yeast

Ferment roughly two weeks, lager another 1-2.

Author:

FatsSchindee

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3.29

Creation Date: 12/1/2014 3:40 PM

Notes: Ferment at 68 for 3 days, then raise 2 degrees per day until 78, and finish out there for 3 weeks total before bottling.

Author:

Tindeland

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 3.75

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: 8/11/2018 12:19 PM

Notes:

Author:

uncodead

Boil Size: 17.1 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2018 10:21 PM

Notes: Fermentar 7 dias
Maturar 15 dias
7g/L priming

Author:

Odinbarbearia

Boil Size: 42 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2017 2:35 PM

Notes:

Author:

Genus Brewing

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

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: 5/19/2017 9:25 PM

Notes:

Author:

Duncan262

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2016 2:37 AM

Notes: Mash for 60 minutes 152F
Mash Out for 10 minutes 168F
Brew House Efficiency____________________%
Pre-Boil SG______________________ Post-Boil Vol _____________
OG_____________________ Primary Vol_____________
FG_____________________ Secondary Vol___________________
ABV___________________% Bottling Pail Vol_______________________
Pre-Boil Vol_____________ Number of Bottles_______________________

Author:

Brewery ARS

Boil Size: 186 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 1:22 PM

Notes:

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.3

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: 9/25/2016 8:17 AM

Notes: Brewtarget OG 1.053 FG 1.013 ABV 5.3% IBU 63

Author:

cha99jab

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 1:24 PM

Notes: Tuesday 15th September 2015 - 1.6L DME starter made for WY1318. Starter on stir plate for 36 hr before splitting. Saved 550 mL (~100 billion cells) for next batch. Crash chilled the remaining 1.1L so that I could decant before pitching.

Thursday 17th September 2015 - BIAB mash with 69oC strike water (28L). 64.6oC mash temp. Stirred for 2-3 minutes (lots of doughballs). 20 mins in stirred again and temp = 63.5. 40 mins in stirred again and temp = 62.6oC. After 1 hr temp = 61.5oC.

pH meter playing up so no mash pH reading. Adjusted as normal to hit 5.4. Saved a sample to test at work and soaked the pH electrode in KCl solution....

17L at 1.065. Diluted to 20L at 1.055. Pitched yeast at 25oC.

Saturday 26th September 2015 - Kegged with 125g Southern Passion. FG = 1.014. 5.4% ABV...

Kegged Wed 30th September 2015 - pressure transfer

Keg kicked Mon 19th October 2015 - new dry hopping seemed to work well. Beer had good hop flavour, though the aroma wasnt all I had hoped for. Overall one of the best IPAs I have made this year, but still only 80% of where I want to be. Will brew a similar recipe again very soon.