Homebrew Beer Recipes | Page 2733 | Browse 325,000+ at Brewer's Friend

Author:

BrewingBaar

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.1

Efficiency: 60

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 4oz

Creation Date: 10/20/2015 9:09 PM

Notes: This is bound to be a very sweet stout.

Making first batch with the yeast I recovered from the barley wine, wlp013 london ale yeast and wlp099 super high gravity ale yeast. Worked well in the barley wine with 82% attenuation, which would give a FG of 1.020 and an ABV of 12%.

Mix 3 pounds of dark DME with one gallon of water to bring the water total to the proper amount.
Use iodine test at 60 minutes into mash
Enter in LA county fair for 2016
Might have to add a little more DME if the preboil gravity isn't at least 1.091
BLEW UP IN THE FERMENTOR
This recipe needs a much larger fermenter to handle the activity. Super dark and super heavy sugar content = explosive results

Author:

ShaunHooke

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2023 2:11 PM

Notes:

Author:

360rob

Boil Size: 12 Gallons

Boil Time: 210

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2022 12:15 PM

Notes:

Author:

M.A.D. brewing family

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2021 9:42 PM

Notes:

Author:

Solidus_ty

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.374

Efficiency: 70

Mash Thickness: 1.5

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: 9/25/2021 4:34 PM

Notes: LD Carlson Cider Base
Used half of 1 gallon - added 4.5 gallons water and 16 floz of Pom Pomegranate Juice. Added another 990g of brown sugar diluted with 1 cup hot water.

Author:

norriseio

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2020 9:25 AM

Notes:

Author:

weldedsord

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/26/2019 8:13 AM

Notes:

Author:

BrianBeer

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: 1.084

Efficiency: 69

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2018 3:50 AM

Notes: Name...Max q
The max q condition is the point when an aerospace vehicle's atmospheric flight reaches maximum dynamic pressure.
Dynamic pressure, q, is defined mathematically as q =1/2ρv2 (dynamic pressure equals half times static pressure times velocity square).

Variables
Batch Size (gal) 5
Grain Bill (lbs.) 22
Boil Time (min) 75
Trub Loss (gal.) .5
Equipment Loss (gal.) .5
Mash Thickness (qts/lb.) 1.25
Grain Temperature (deg.) 68
Target Mash Temperature (deg.) 155

Constants
Wort Shrinkage (pct) 4
Grain Absorption Constant (gal/lb) 0.13
Percent Boiloff per Hour (pct/hr) 15

Results
Total Water Needed (gal.) 10.4
Mash Water Needed (gal.) 6.8
First running expected (gal.)
Sparge Water Needed (gal.) 3.5
Strike Temperature (deg.)
Pre-Boil Wort Produced (gal.) 6.8

Variables
Batch Size (gal). 5
Grain Bill (lbs.). 22
Boil Time (hrs.). 1.25
Trub Loss (gal.) .5
Equipment Loss (gal.). 1
Mash Thickness (qts/lb.). 1.25
Grain Temperature (deg.). 68
Target Mash Temperature (deg.). 152

Constants
Wort Shrinkage (pct). 4
Grain Absorption Constant (gal/lb). .125
Percent Boiloff per Hour (pct/hr). 10

Results
Total Water Needed (gal.). 10.41
Mash Water Needed (gal.). 6.88
Sparge Water Needed (gal.). 3.53
Strike Temperature (deg.). 165.44
Pre-Boil Wort Produced (gal.). 6.55

Author:

Fernside Brewery

Boil Size: 465 Gallons

Boil Time: 1

Boil Gravity: 1.073

Efficiency: 88

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: 7/3/2018 11:01 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 50

Boil Gravity: 1.054

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20.5 ° C

Priming Method: co2

Priming Amount: 0.27 bar

Creation Date: 2/10/2018 10:30 AM

Notes: Batch #5 - 27/2/22 (Eff.: 63%, Att.: %, ABV: 8%??)
- Mash vol.: 32L, Pre-boil vol.: L, Batch vol.: 22L
OG: 1088 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: min
Switched to Green Bullet hops from Nugget
- Had a boil over and struggled to get the full volume from the bag.
- Forgot to add DME 1kg to the boil!!!
17/3/22 - Kegged and carbed, Tilt! died so no FG.

Batch #4 - 15/4/19 (Eff. 55.5%, ABV 8.7%)
- Same grist as Batch #2, strike temp was 73C instead of 72C.
- Dark grains added for last 20 min of mash.
- Pitched onto yeast cake from 'Voices in My Red', US-05 yeast, should have mashed 30L when pitching onto a yeast cake.
- Fermented out like crazy for first 24 hrs, left at 20.5C for 2.5 weeks while overseas.
9/5/19 - SG: 1028, tastes big and boozy, cold crashed, finished a little higher than expected
10/5/19 - Vanilla bean soaked in bourbon (24hrs) added to fermenter to see if it would help bring down the boozy flavour.
12/5/19 - Kegged and 3 bourbon barrel chunks added, force carbed at 30psi for 2min 30sec.

Batch #3 - 24/9/18 - 7.6% ABV at SG: 1034
- Same grist as Batch #2, strike temp was 73C instead of 72C.
- Dark grains added for last 20 min of mash.
- Boil cut to 40 min from 60.
- 32L in mash 21L in fermenter.
4/10/18 - This batch was left unsupervised for 10 days then tested SG:1036 which was high, tasted a little boozy warm and rich.
6/10/18 - Moved to keg and 3 bourbon barrel chunks added, left to age at room temp to finish fermenting. SG:1034. Tasted a little sweet, boozy warmth has gone, lots of rich cocoa and dark chocolate flavours
14/10/18 - SG: 1034, keg has been releasing pressure when checked but no ferm appears to have happened. Tasted of dark choc and cocoa, slight grainy texture, moderate bourbon on the back, decided not to add any more bourbon chips yet.
4/11/18 - Keg taken to Golden Prop and half drunk. People liked it, lots of cocoa and sweetness, good amount of bourbon.

Batch #2 - 28 May 2018 (Finished 8.1% ABV)
- Gladfield American Ale - 6.5kg
- Weyerman Munich 2 used instead of Munich 10L - 2kg
- Bries CBW Pilsen LME - 1.5L
- Weyerman CaraMunich III used instead of Crystal 60L - 0.45kg
- Gladfield Dark Chocolate Malt - 0.45
- Gladfield Roasted Barley - 0.45kg
- Weyerman Carafa 3 Dehusked - 0.3kg
- 1kg Light DME in for 1.5kg Pilsen LME
- 32L mash down from 33L
- Dark malts added for last 15min
- Strike temp was a little high 73.5C
- 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
6/6/18 - SG: 1032, a bit boozy with a lot of chocolate aroma and full body
7/6/18 - Added 3 bourbon soaked bourbon barrel chunks
12/6/18 - SG: 1030
16/6/18 - SG: 1030, cold crashed, has a subtle but good bourbon aroma and flavour.
17/6/18 - Kegged with a single bourbon soaked oak cube for 2 weeks till it will be bottled for the wedding with the code name "Something Borrowed, Something Brewed."
30/6/18 - Tasted last bottle, smooth maybe a bit more bourbon this time that could be dialled back next batch, warm at the back, still really tasty.
- Given to Mike & Kirilee for their wedding in PET bottles counter pressure filled from keg.

Batch #1 - Feb 2018
- Weyerman Carafa III De-husked used instead of Black malt.
- Weyerman Munich 2 used instead of Munich 10L.
- Weyerman CaraMunich III used instead of Crystal 60L.
- Nugget hops used instead of Millennium.
- Dark grains added for last 15 min of mash.
- 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
- Use 1L less (32L) of mash water next time as batch was a bit too big for fermenter.
28/2/18
- SG:1024, added 5 bourbon barrel chunks that had been soaked in bourbon for 5 days.
- SG: 1022, mild bourbon after taste, very smooth with hints of chocolate, left on the bourbon chunks and didn't add more as it was progressing nicely.
- Cold crashed and kegged, FG: 1022 was high, ABV 8.5%
- People freaking loved this beer, will make again for sure.

Author:

MrZuckerkorn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 5:20 AM

Notes:

Author:

Roel

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 3:08 PM

Notes:

Author:

Porksoda

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.25

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: 8/18/2016 4:04 AM

Notes:

Author:

UnderBedBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2019 2:01 PM

Notes:

Author:

neuroticsock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 85

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: 6/4/2017 3:40 PM

Notes:

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 7.5

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2016 7:18 AM

Notes:

Author:

CooperGrove

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

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: 2/22/2022 3:33 AM

Notes:

Author:

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 81

Mash Thickness: 8

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: 7/13/2016 5:33 PM

Notes:

Author:

Dennis Trunzo

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/19/2012 5:17 PM

Notes:

Author:

Renaud Lespérance

Boil Size: 44.85 Litres

Boil Time: 45

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: MapleSyrup

Priming Amount: 350

Creation Date: 5/20/2025 11:12 PM

Notes: Split the batch into two fermenters.

Fermenter 1: Pitch with S04 yeast.

Fermenter 2: Pitch with New England yeast.