Homebrew Beer Recipes | Page 484 | Browse 305,000+ at Brewer's Friend

Author:

BrewerPete

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: Bottle conditioning

Priming Amount: 250 gr

Creation Date: 10/16/2018 9:20 PM

Notes:

OG: 1.092
FG: 1.019
SRM: 48.83
IBU: 48.15
ABV: 9.58%
PRE-BOIL GRAVITY: 1.066

** YEAST STARTER **

1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
2. Allow solution to Boil for ~15 minutes.
3. Put into a mason jar or temperature proof glass vessel.
4. Apply Ice Bath until Temperature reaches ~65F.
5. Squeeze 1 packet of WLP500 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.

**Pre-BIAB Instructions**

1. Put Maris malt and flaked Oats into muslin sac or two sacs.
2. Put remaining milled ingredients into one seperate muslin sac.
3. Put hops into muslin sac.
4. Put Cherries into muslin sac.

** MASH or BIAB**

PRE-HEAT STRIKE WATER - 4 gal of 163F water
PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
(conduct Simultaneously)

Water Volume: 7 gallons for 1.5 lb/qt ratio.

1. STRIKE WATER: 163F.
2. Add UK Maris malt and Flaked Oats @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Maintain mash temp for 45 minutes.
5. Raise temp to 158F.
6. At 50 minutes into mash, add the rest of the grains.
7. Maintain temp @ 152F for the remaining 25 minutes.
8. Check Mash pH ~60 minutes into Mash.

pH: __________ (Aim for 5.2)

9. Add Salts if needed.
10. Total Mash Time: 75 minutes
11. Begin Sparge!

FINAL MASH TEMP: __________F
FINAL MASH pH: __________ (Aim for 5.2)

** SPARGE **

1. Heat 4 gal of Water to 170F. Add to Sparge Vessel.
2. Allow water to cool to 168F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge for over 25-30 minutes.
5. Measure pH of the solution coming from Mash Tun @ end of Sparge.

Sparge pH: __________
(Aim for 5.2)

**Liquid Malt & Sugar Additions**

1. Stir in Liquid Amber malt.
2. Stir in DME crystal dark malt.
3. Stir in Belgium Dark Candied Sugar.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________

2. Boil for 75 minutes or until final volume reaches 5 gallons.
3. Scoop the Poo for ~10 minutes.
4. Add Mosaic @ 45 minutes.
5. Add Mosaic @ 15 minutes.
6 a. Add dried cherries @ 15 minutes in muslin bag.
6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
6 c. Add vanilla stick @ 5 minutes in muslin bag..
7. Remove vanilla, cherries and cinnamon at the end of boil.
8. Chill wort to 65F prior to Fermentation.
9. Oxygenate Wort before and after pitching yeast.

ORIGINAL GRAVITY: ______________

** FERMENTATION **

1. Goal Starting Temp: 65F
2. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation.
3. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.

8 week / 60 days in Primary

** PRIMING **

"carbonate to approximately 2.5 volumes CO2"

1. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
4. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
5. Store some bottles for months to enjoy!

Author:

GreystoneHB

Boil Size: 14.25 Gallons

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.33

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: 1/4/2014 12:37 AM

Notes:

Author:

Distortiontm

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 76

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 3:14 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/the-kernel-imperial-brown-stout-london-1856

Author:

MrHoppy505

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 10/28/2014 12:35 AM

Notes:

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:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 9:55 AM

Notes:

Author:

Bails111

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 64

Mash Thickness: N/A

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: 6/25/2015 11:37 AM

Notes: 31/3/19. Robobrew step mash. Mash in 55C 20 min.
Steadily raise to 62C over 20min.
Steadily raise to 75C over 20min.
OG: 1085

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 35

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: 9/28/2016 6:48 PM

Notes: OG 1.092
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

Author:

C.Hill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 65

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: 1/18/2016 9:22 PM

Notes:

Author:

K Weber

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 11:53 AM

Notes: Needs 2x2l starter. At least. Ferment 2 weeks at 50, lager 6 weeks at 35

Author:

Don's Brew Shed

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2015 11:18 PM

Notes: Not sure if the oil film is from the anti-foam or all the hops, but it's certainly visible.

Author:

Miniaturehorse

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2019 3:05 AM

Notes:

Author:

M3

Boil Size: 94 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2017 8:51 AM

Notes:

Author:

cayseyw

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2016 11:47 PM

Notes: 3rd Place -Belgian/French Ale category; Southern New England Regional Home Brewing Competition

Author:

Nörden Bräu

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 10:26 PM

Notes:

Author:

BrewHop

Boil Size: 7 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: Corn Sugar

Priming Amount: N/A

Creation Date: 6/30/2012 4:23 AM

Notes: Strike water was about 175 which brought everything down to about 152 on average (154 in the middle). The mashout actually ended up being too strong and brought it up to 180ish so I put 2 quarts of cold water in immediately to try to stem tannen extractions. I got lower efficiency than I expected. Not sure why but could have been the 2 row pale or that I had grain balls that didn't convert.

Author:

Palme

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 5:44 AM

Notes: Brewdate: 30.04.2015
Dryhopped: 07.05.2015 - SG: 1.014

Author:

Ridicule Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 46

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2014 11:58 AM

Notes:

Author:

dlenny3

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2013 3:06 PM

Notes:

Author:

drewrowland

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2013 3:48 AM

Notes: Preboil Wort: 6.37gal
110 ml to 11g yeast re-hydration ratio