Homebrew Beer Recipes | Page 443 | Browse 325,000+ at Brewer's Friend

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 1:45 AM

Notes: This is a clone of Sexual Chocolate by Foothills Brewing Co., as found on TastyBrew.com blog (http://www.tastybrew.com/forum/thread/154676); as the finalized with a few tweeks to the recipe.

1: The blog said to NOT add cocoa powder after trial due to graininess in the final beer and the need to chill and re-rack, but he used 6 oz at secondary, dry. I shall use 3 oz, mixed with 6 oz boiled water that will hopefully moisten the cocoa and reduce graininess in the final product and encourage settling during secondary.

2. I'm going to use homemade chocolate syrup in place of Hershey's Special Dark Chocolate Syrup at kegging.

3. My Homebrew Supply Store did not sell Wyeast anymore; so while the original recipe uses Denny's Favorite 50, the closest strain by White Labs is California V. So, we'll see how this goes!

Author:

lyna

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 6:09 PM

Notes: Add crushed dark grains at Vorlauf

Author:

rgrosholz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force

Priming Amount: N/A

Creation Date: 6/30/2015 1:17 AM

Notes: Add 1/2 campden tablet, crushed, to 3 gal distilled water and heat. Add sugars and bring to boil for 60 minutes. Bring 2.25 gal distilled water and 1/2 campden tablet to boil for 15 minutes, just long enough to sterilize. Cool wort and top fermentor off to 5.5 gallons with sterilized water. Pitch and ferment at 70. Add RB extract and priming sugar at bottling.

Author:

gorefisted@gmail.com

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 50

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 5:15 PM

Notes: MASH SCHEDULE:

-5 gallons @ 126.3 F to reach 120 F, hold for 30 minutes (protein/beta-glucan rest)
-Increase to 153 F and hold for 60 minutes (sacch rest)

Planning to add a yet-to-be-determined quantity of macerated rhubarb to secondary vessel once primary is complete.

8/15/15: It's official, we're bad at wheat beers. To elaborate, we just can't seem to reach our OG or get even a little bit close any time we use more than 30 or 40% wheat in the grist. We'll spare the gory details, but we're gonna want to make a note to dial down efficiency to between 50-65% depending on the percentage and what we're going for. We added some DME to compensate, obviously.

8/29/15: The blowoff assembly on this one stopped bubbling a few days ago. Combined with the krausen fading for the most part, we figured this would end up being just about done. As suspected, it finished at exactly 1.012, and it looks, smells and tastes absolutely awesome from the small hydrometer sample we thieved. This is good because, as one might recall, we sucked really badly at actually brewing this due to poor conversion of wheat using our HERMS system (we got like 45-50% efficiency). We'll eventually figure this out, but we had to toss some DME in to hit target gravity. Anyway, upon tasting this guy, we noticed that the Nelson aroma hopping actually comes through, lending a nice musty white grape funk to the proceedings along with some bright berry notes. We'll probably be adding rhubarb soon, but this one can sit in primary for a little while until we figure out exactly what we're doing. No point racking it to secondary without also adding the rhubarb, really.

Author:

Meadhawg

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 6/12/2018 8:25 PM

Notes: Heat 1 Gallon water to 110 F and mix with Honey in a 7 Gal fermenting bucket. Shake to thoroughly mix and aerate. Add yeast nutrient and additional water 1 Gallon at a time, aerating after each addition, to a total of 6 Gal.

Use 1/4 cup of must to rehydrate Lalvin D-47 yeast. Chop raisins and cranberries, and add to must. Add yeast; primary fermentation should take between 14-21 days.

Rack to secondary with 2 Lbs of cranberries, ginger, orange peel, and cinnamon in a sanitized mesh bag for 10-14 days.

Rack to tertiary with pectic enzyme and fining agent for 7 days. Cold Crash if necessary for clarity before bottling. Add Potassium Sorbate at bottling to kill yeast and backsweeten if necessary.

OG 1.080
IntG 1.004 IntABV 10.5%
FG

Author:

srbelow

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 60

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: 8/25/2013 7:34 PM

Notes: Brewed 9/2/13

Author:

buckeye2011

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 4/16/2012 5:25 PM

Notes:

Author:

mozart123

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/8/2014 5:26 PM

Notes:

Author:

Bobby G

Boil Size: 140 Litres

Boil Time: 65

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.76 bar

Creation Date: 8/19/2021 11:20 AM

Notes:

Author:

FourStringer_Homebrew

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

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: 8/27/2015 8:39 PM

Notes:

Author:

nkldrgr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: co2

Priming Amount: 10.89 psi

Creation Date: 4/21/2021 8:13 PM

Notes: I added cane sugar to fermentables based on Phil Markowski's Farmhouse Ales, page 80 - to derive and leaner drier finish to this beer.

Author:

morti

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 26.2

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 7:11 PM

Notes:

Author:

JonEstrada

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2017 10:39 PM

Notes: Boil for 5 minutes.
Chill to 100°F.
Pre-acidify wort with food-grade lactic acid to get 4.4-4.7 pH, (5mL).
Add 16 oz. of GoodBelly Juice Drink, Mango
Purge the top of Grainfather with CO2
Leave wort at 95°F for 18 hours or until 3.2-3.5 pH.

Boil for 60 minutes.
Chill to ale pitch temp
Pitch yeast
Let ferment for 7 days before taking gravity readings

Author:

Endre

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 77

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2018 7:36 AM

Notes: Oxygenate wort to 12 ppm
Pitch at 17 deg c
Rise to 20 deg c over 12 hours
Ferment at 20 deg c
coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 3 deg C

Serve at 12 deg c through a beer engine with swan neck and sparkler. Serve in a clean pint glass.

Author:

Mossy

Boil Size: 5.39 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 62

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: 1/31/2023 3:27 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2020 2:31 AM

Notes: Andrew Wong used Saflager S-23 Yeast instead of US-05

Author:

Doc Bailey

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.201

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 5:54 AM

Notes: Vintner's Harvest AW4 yeast for German whites 1 pkt used.
Fructose of Gewurtz juice entered as equiv amt of Cane sugar

Author:

Grog Eisenbein

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 45

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 8:16 AM

Notes:

Author:

TheCave

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: Dextrose

Priming Amount: 93g

Creation Date: 3/7/2015 7:28 PM

Notes: The chocolate malt was ground fairly fine, and imparted quite a bit of bitterness to the final product. IBU is likely higher than what the recipe calculates.

Toast the coconut at 300F for an hour, turning a lot to avoid burning. Try to time it so you can add it hot to the primary and avoid contamination.

Also, use a bag for the coconut. I left it loose in the primary and had a lot of issues with it clogging my siphon tube when racking.