Homebrew Beer Recipes | Page 2578 | Browse 315,000+ at Brewer's Friend

Author:

Jay Dubb

Boil Size: 31 Litres

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 2.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 95.1 g

Creation Date: 10/11/2017 3:28 AM

Notes: Bottle with 2g CBC1 yeast 95 g dextrose

Victory malt was Gladfield biscuit, could be JW amber

Author:

Skinuke

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.116

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/26/2022 2:50 AM

Notes:

Author:

Todd Cogswell

Boil Size: 6.95 Gallons

Boil Time: 45

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/27/2022 4:44 AM

Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add the Lactic Acid to a ph of 4.5...Add the Mango Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time then chill to 65F

Intel on Founders Mas Agave:
OG: 1.095
FG: 1.017
PH: 3.47
TDS: 2600 ppm

This Recipe generated the following on the first batch:
OG: 1.105
FG: 1.020
pH: 3.61
TDS: 2511 ppm
ABV: 11.2%

Added tequila to cover wood chips and soaked for 2 days. Added entire contents to a muslin bag and into keg......for 1 week.

Won 1st place in 23rd Annual Drink Monk comp for Wood Beers

Author:

Urdy

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.162

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/30/2021 5:35 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 72

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: 5/30/2021 11:11 PM

Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.

While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4 to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.

You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.

Author:

Hop and Grain Brewstore

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2020 3:36 AM

Notes:

Author:

schmeiszerb

Boil Size: 28.5 Litres

Boil Time: 100

Boil Gravity: 19.6

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2019 12:43 PM

Notes:

Author:

Reevesie

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 1.5

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: 11/19/2019 9:40 PM

Notes: For next time, mash at 5F hotter in order to get the mash into the mid-150’s, for a residual sweetness from the malt. When kegging, add 1T of fresh grated ginger.

** 11/23/19 My efficiency may have been affected by either: the mash temperature or the ph of the mash. The mash temperature came out way lower than I expected. I added 1 qt. of boiling H2O in order to raise it up to 147F, which is about 9F less than I wanted. The honey is going to be added after 1 week in the primary, in order to spund and age with the beer. The oak will be in the primary, so it will only get 1 week of oak. The yeast starter is 1.5 qt. There was extra wort in the mash tun and in the boil kettle, that would not fit in the fermentor, so I re boiled and have a 1/2 gallon of 1.068 winter saison running alongside this ale.

Author:

BitterBrewer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 4:30 AM

Notes:

Author:

Matt McGreevy

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

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: 12/22/2011 10:12 PM

Notes:

Author:

Greg Moore

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2017 11:01 PM

Notes:

Author:

MugenCage

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Brown Sugar

Priming Amount: 5.99 oz

Creation Date: 5/23/2017 1:38 PM

Notes:

Author:

Eric1Mess

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.094

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 9:02 PM

Notes:

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 95

Boil Gravity: 1.062

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 12:26 AM

Notes:

Author:

airbrett

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.265

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: 3/19/2016 7:26 PM

Notes:

Author:

jneighbors

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 3:09 PM

Notes: 3/13/16
Brewing:
Missed Mash target temp of 152,Temp.150 avg.
8 gal. at boil to reduce trub in fermenter.

Daytime temp: 60-67

Boil SG:1.064
Boil FG (OG): 1.066
Finish Boil Vol.: 6.8 gal.

Cooled wort to 75: 25 min.

Fermentation:

SG 03-13-16: 1.066

Start: 67 F
Ramp 1 degree/day after 3 days to 170.
Modified to 70 day 2 due to sluggish fermentation. 71 set on day 3.

Secondary: 3/16/16

Secondary additional flavors:
Tangerine:
Peeled 8 Mandarin tangerines dried to 50% soaked in 4 oz. New Amsterdam citrus flavored vodka. Added at day 5 in secondary. (Sprotte-Watson Fallbrook, CA property)

Coconut:
.5 lbs. Medium-light Roasted coconut. Bob's Red Mill unsulfered, unsweetened type. Added at day 5 in secondary.

FG Measure 03-25-16: 1.009

Cold crash start: 03-26-16 AM

Keg: 03-27-16

Author:

The Queenswood Pub

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

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: 11/28/2015 10:18 PM

Notes:

Author:

tstackhouse

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

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: 8/28/2015 1:07 AM

Notes: Forbidden Fruit?
Weinhennstephan Weizen?
Bavarian Wheat?

Author:

Eldritch Brewer

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

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: 1/4/2020 8:52 PM

Notes: I'm going to heat up fresh-pressed sweet apple cider as my mash liquor. I went very light on the hops to accommodate the apple acidity. We'll see how it goes.

Update: after having s glass of this beer