Homebrew Beer Recipes | Page 559 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2023 10:46 AM

Notes: Arōma Haus signature Beer #1

고소하고 짙은 로스팅/스모키 풍미의 다크 로스팅 원두를 활용해 필터커피를 내린 다음. 맥주와 함꼐 서빙.

커피와 맥주 각각의 향을 먼저 즐긴 다음 맥주에 커피를 타서 완성시키는 맥주.

Brewing note
필터커피를 타서 맥주가 워터리/밍밍해지는 걸 방지하기 위해 원주의 도수와 질감을 많이 높였다.
캬라멜 몰트를 10% 넣고 약간의 유당을 더해 커피를 탔을 때 맥주의 질감이 너무 빠지지 않도록 했다.
동시에 로스티드 몰트는 절제하면서 커피의 로스티한 풍미로 맥주가 완성이 되게끔 디자인 했다.

Author:

Bulldog

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2013 1:58 PM

Notes:

Author:

sazed

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2019 3:52 PM

Notes: - Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

Redleg Ed

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Kegging

Priming Amount: 15 PSI CO2

Creation Date: 4/14/2017 12:51 AM

Notes: Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Cold steep the roast & crystal in 1 gallon room temp water. Rinse & squeeze to get a total of 2-3 qts of dark brew to add to kettle near flame out. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0
The OG came out really low (1.049,) so I added 1.5 lbs honey (42ppg) to the fermenter, which should give me an additional 10.5 points, or about 1.060. That'll get me closer.

Author:

mgobirch

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 5:45 PM

Notes: Use Diacetyl rest to achieve dry attenuation.

After full primary fermentation slows down, raise temperature to 60 degrees over the course of 2 days to help the yeast dry out the more complex sugars.

When cold crashing to lager temps after, cold crash at 3 degrees per day to avoid yeast from releasing waste products into beer.

Author:

Jim Holman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2017 5:38 PM

Notes:

Author:

dr511

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67.5

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 2:39 AM

Notes: French Saison Yeast WLP590 and Brett 648

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 6:31 AM

Notes: Brewtarget OG 1.050 FG 1.012 ABV 5 % IBU 40

Author:

Smedster

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 10/2/2016 10:05 PM

Notes:

Author:

Sean Markham

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.25

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: 9/30/2016 3:37 PM

Notes: 6gal recipe at 70% efficiency:
OG 1.091
FG 1.026
ABV 8.5
IBU 60
SRM 35
Mash temp 152F, 120min Boil, Whirfloc 5 min, Ferment at 65F
Grain:
17.8 lb Marris Otter
9.5 Oz Caramunich I
9.5 Oz Crystal 120
9.5 Oz Crystal 60
9.5 Oz Special Roast or Brown Malt
5.5 Oz Chocolate Malt
5.5 Oz Black Malt
5.5 Oz Roast Barley
Hops:
1 oz Summit 75 min Boil Pellet 18.5%
1 oz East Kent Goldings 45 min Boil Pellet 5%
1 oz EKG 30 min Boil Pellet 5%
1 oz EKG 15 min Boil Pellet 5%
1 oz EKG 5 min Boil Pellet 5%
Yeast:
British Ale (WLP005, Wyeast 1187 Ringwood Ale Yeast, Safale-04)
Pro tip!!! Ringwood is used by Cooper River Brewing.

Author:

aelath

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1

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: 11/11/2015 12:54 PM

Notes:

Author:

DasBeef

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 67

Mash Thickness: 3

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: 1/27/2015 2:41 PM

Notes:

Author:

futur3h4wk

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 9 oz

Creation Date: 9/13/2014 8:37 PM

Notes: Whip potatoes let cool, stir in to mash at dough in.

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 7:49 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.067
Gravity (FG) • 1.022
Date: Pitch Yeast Day • 03.05.16
Date: Keg Day • 03.27.16
Drafted Who’s House • Dan

♦ SESSION NOTES: It's great!! I'll be repeating.
Added 6 oz. Midnight Malt at 10min boil @168°
Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer.

All-Grain - Yooper's Oatmeal Stout
http://www.homebrewtalk.com/showthread.php?t=210376

HomeBrewersAssoc:Rouge Chocolate Stout
http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/

Beer Smith Recipes:Rouge Chocolate Stout
http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts
127F (52C) – Protein rest
145F-153F (63-67C) – Beta Amalyse Rest
158-167F (72-75C) – Alpha Amalyse Rest

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: 04.06.16 I've had it on tap for a week and it's great!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Apotekhin

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 1:31 PM

Notes:

Author:

Marcus W

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2014 9:02 AM

Notes:

Author:

Second Star Fermentations

Boil Size: 2.52 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: demarara

Priming Amount: 37g

Creation Date: 7/17/2018 3:39 PM

Notes: pull out a small amount of starchy liquid shortly after mashing in and reintroduce in the boil.

Author:

Malakian

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.95 bar

Creation Date: 8/10/2018 12:22 PM

Notes: Light pale pilsner/lager.

Alpha rest: until iodide test shows no more starches, around 25-30 min for me.

Author:

Brian Hankins

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2012 7:46 PM

Notes: Added 3 Vanilla Beans, scrapped and cut into pieces, to 4 oz of Vodka: 10/17

Made Yeast Starter: 10/21 - 0.5 cups light DME to 650mL of water

Brew Day: 10/23
- OG: 1.054-1.055
- Fermenter temperature when yeast pitch: 72-73F

Made cold brewed coffee: 11/1
- 5/1 water to coffee ratio, in fridge for 24 hours
- Starbucks French roast from whole bean set to largest grain size on burr grinder

Kegged Beer and added the filtered coffee and vanilla liquid: 11/2
- FG: 1.014-10.15

Carbonated beer at 10 psi