Homebrew Beer Recipes | Page 436 | Browse 305,000+ at Brewer's Friend

Author:

EgadBananas

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/14/2013 1:50 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 45

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 1:31 PM

Notes:

Author:

WildHighlander

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 9:02 PM

Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis

Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15

Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.

Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Dec 10, 2015
Split batch into two kegs (2.75 Gal each)

1) Added 1.5 oz Cranberry extract / 1.25 oz Chocolate extract

2) Added 2 oz Cherry extract / 1 oz Vanilla extract

Will add 1 cup of cold brewed coffee to each for bitterness and balance.

Perfect for Christmas!

https://www.facebook.com/groups/OklahomaCraftBeerLovers/permalink/932385630188360/?notif_t=group_post_mention

Fr. Bryan Ketterer review on Facebook: 1/1/2016
Home brew review for Kenneth Henderson's RIS. This is the cherry cafe vanilla version from his split batch. Second part to follow later.
The nose is a delightful cross between a gussied up Starbucks mocha and a chocolate covered cherry in cream candy. Coffee, chocolate, sweetness, cherry.
The taste follows the nose almost exactly. Coffee, chocolate, and caramel right up front and mid palate, transitioning to a light cherry finish. Maraschino cherries I believe?? The vanilla keeps me thinking of the filling in those chocolate covered cherry candies. Mouthfeel is silky smooth with very fine carbonation bubbles. If you told me this were brewed with lactose, I could believe it, though I don't think it was.
Overall, very impressed. Incredibly easy drinking imperial stout with a great balance of coffee, caramel and chocolate sweetness, and cherry. Each sip yields a slightly different flavor experience. I love the label and keep up the great work!

Kenneth Henderson stout part 2: Cranberry Cafe Mocha.
Cranberry dominates the nose along with some chocolate and just a hint of coffee.
On the tongue, cranberry takes the lead role right up front, and lingers to the very end. Some chocolate on the middle as it warms and maybe just a trace of coffee. Very nice mouthfeel once again. Incredibly smooth and soft, pretty light on the tongue for such a big and fairly thick stout.
In short, I think the cranberries take over the flavor profile too much. Chocolate is great and coffee a little weak, though it may just be outshone by the berries. Back off the cranberry by about half and the brew will be excellent. Still a delicious beer, especially if you love cranberries.

Author:

TattooSteve

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 10:24 PM

Notes:

Author:

markgibbons25

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2013 1:19 AM

Notes: Original took 1st Place in the 2013 QABC in the Wheat and Rye Category. Modified the bittering hops due to availability.

Author:

Raabs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/8/2014 8:08 PM

Notes:

Author:

gary Hunt

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 70

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: 10/15/2020 1:59 AM

Notes:

Author:

Brook Harris

Boil Size: 6.6043 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/24/2011 11:56 PM

Notes: A evolving Mint Chocolate Stout. Recently I posted an Imperial recipe as well! Still comes off a bit strong (roast/chocolate) so we're working on the ingredients balance.

Author:

Neil Crane

Boil Size: 6.25 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: 9/21/2013 8:30 AM

Notes: This beer was made, then pitched on top of a yeast cake from an Abbey Ale I racked into secondary. It's a traditional Belgian ale that is really balanced and drinkable. It got it's name from the 1 percent addition of Special B Malt that imparted a complex dimension to the beer, a subtle raisin-plum flavor that compliments the WlP 500 fruit esters.

Author:

steven@isenberg.name

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2015 12:01 AM

Notes:

Author:

Forwood Brewing

Boil Size: 5.98 Gallons

Boil Time: 15

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 14.43 psi

Creation Date: 2/4/2020 4:01 PM

Notes: Split into 4 batches in secondary with fruit added in gallon jugs:

1lb Blueberry
1lb Mango
1lb Strawberry
1lb Pineapple

Author:

DougHeffernan

Boil Size: 17.36 Litres

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2021 9:09 PM

Notes:

Author:

Whiskeyjack

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

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: 5/11/2018 3:29 AM

Notes: 12.5 Plato SG
2.8 Plato FG
4.9-5.1% ABV
18-22 IBUs
Grist:
38% Pilsner Malt
38% Vienna Malt
12% Dark Munich Malt
12% Weyermann Cara-Amber Malt
Mash: 3.2:1 mash hydration (liquor to grist)
Mash-in 125F
Heat to 147F – Hold 30 minutes
Heat to 162F – Hold 30 minutes
Heat to 170F – Mash-out temp
Boil: 90 minutes
16-19 IBU’s from German Northern Brewer at boil begin
1-3 IBU’s from Czech Saaz at 20 minutes before boil end
Cooling, Fermentation, and Maturation:
Cool between 51-53F
Pitch with Augustiner Lager yeast, minimum 1.25
million cells / ml / plato
Let rise to 54 – 54.5F for main fermentation
2/3 way through fermentation raise to 56F
At end of fermentation let rise to 57F for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager minimum 2 weeks, aim for four weeks or more.

Author:

rodfon

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 7:10 PM

Notes: O malte 3 é o: MALTE CARA BLOND - CASTLE MALTING
O malte 4 é o: MALTE MUNICH LIGHT - CASTLE MALTING

Author:

tayvay

Boil Size: 341 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 78

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: 5/26/2015 4:56 PM

Notes:

Author:

RoundKid

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2014 8:57 PM

Notes:

Author:

dalex299

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 6:44 PM

Notes: the Malt Extract is - Gold Malt Extract Syrup - Maillard Malts
As seen here:
http://www.midwestsupplies.com/gold-malt-extract-syrup-maillard-malts.html

Quick Instructions:
1) Steep crushed grains for 10-30 minutes at 155°F
2) Add Malt Extract while Pot if off the burner
3) Bring to boil - ADD 1.0 oz Fuggle bittering hops (60 Minutes)
4) Add 1 oz Fuggle flavor hops for last 30 minutes.
5) Add 1 oz Fuggle flavor hops for last 2-5 minutes.
6) Cool and add Yeast
7) Ferment and package (2 Stage fermentation is Recommended)

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2016 8:21 PM

Notes:

Author:

jdalbeck

Boil Size: 4.125 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2016 6:03 PM

Notes: Target is 3 gallons in the primary fermenter, 2.75 gallons in the secondary, and 2.5 gallons in the keg.

Mash water: 2 gallons RO, 0.5 gallon tap. 1.1g Gypsum, 1.1g CaCl2, and 0.2g Chalk.
Sparge water: 2.1 gallons RO

At least 24 hours prior to racking to secondary, warm up and lightly mash the peaches in a ziploc bag with Potassium Metabisulfite.

After primary fermentation is mostly complete (krausen has crashed), add peaches to secondary, then rack onto peaches, then add the Pectin Enzyme. Allow to ferment warm for 2-3 more weeks in secondary, then cold crash. Use fine mesh filter over racking cane into keg. Add Peach Extract to taste (1-2 ounces).