Homebrew Beer Recipes | Page 563 | Browse 325,000+ at Brewer's Friend

Author:

LuckySideburns

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 77

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: 2/10/2014 5:13 PM

Notes:

Author:

blur95

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2013 6:18 AM

Notes: Original creator says mint could be increased to .75 or even 1 oz, it was spearmint

- Use .75 oz, from comments

Hershey's cocoa powder added at 5 min, pre-mixed with hot water

Primary ferment for 4 weeks, then move to secondary for one week, on top of mint soaked in vodka.

combined recipe from
http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/

and

http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/

Author:

probablyandy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2014 2:18 AM

Notes: Based on
"The Kings Nutz Imperial Nut Brown Ale" from
http://www.homebrewtalk.com/f67/kings-nutz-imperial-nut-brown-ale-134818/
but with a bit more kick.

Author:

CaitTheBattlefield

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 3:56 PM

Notes: ##Description##

A beautiful IPA that is well balanced with Crystal and Cascade hops, and spiced up with adding coffee!

This is an AWARD WINNING beer, taking 3rd in the "Specialty IPA" category in the 2020 SheBrew Competition. (link will open awards page. Link is safe, security certificate expired. Message if you would like PDF sent directly to you)

## Notes##

Dry hop in secondary by adding pellets directly to carboy. I let it sit for 3 days, but could stand for up to 5. Any longer and you'll get a grassy flavor.

Coffee used is Lucky Jack Cold Brew CONCENTRATE. It was not diluted. This is a key point to add. We came up with the ratio by measuring out 1 cup of IPA and adding 1/2 tsp a time until we got a flavor profile we liked and then scaled up.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 11.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 3:58 PM

Notes: Standard 'house' saison with 100% pilsner malt and belle saison yeast.

Author:

elaplant74

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2017 7:09 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 9/16/2017 12:20 PM

Notes: Add 1/2 DME at start of boil then add remainder at 20 mins to help keep beer color as light as possible.

Ferment at 66 degrees.

Cold crash and bottle.

Author:

Dr.Beer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 71

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2014 7:21 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 9:42 PM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 4:47 PM

Notes: I only got 71% effeciency due to the rice... should have lowered my target number to 71 or 72.

Author:

Matchrocket

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 3:27 PM

Notes: Large navel orange, washed with skin on, sliced into 8th's.
Place orange in fermentor.
One whole cinnamon stick
One Clove per gallon.
Use filtered tap water.

Author:

Jaysedun

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 2/25/2021 4:32 AM

Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash the malts at 126 °F (52 °C) for 10 minutes.
Raise the temperature to 145 °F (63 °C) and mash for 40 minutes. Raise the temperature to 162 °F (72 °C) and mash for 20 minutes. Start recirculating wort. Raise the temperature to 172 °F (78 °C) for 10 minutes to mash out.

Add the first wort hops to the kettle. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2017 2:34 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 55.7 Litres

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 60

Mash Thickness: 3.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 8:33 PM

Notes:

Author:

Boil Size: 7.15 Gallons

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 10:25 AM

Notes: Used 9 1/4 inches and after 70 minute boil got 5.25 gallons

Total Water Needed 8.34 Gallons
Strike Water Temp 159 Fahrenheit
Total Mash Volume 9.24 Gallons
PreBoil Wort 6.93 Gallons
PostBoil Wort 6.25 Gallons
Into Fermenter 5.00 Gallons
******
Start mash with 8 gallons water
With 10.05 pounds of grain, absorbing 0.125 gallons per pound, there should be 6.75 gallons of wort after mash. Boiling off 0.3 gallons per hour for 2:15, there should be 6.1 gallons after boil. Then turn off heat, stir for 10 minutes and into the container it goes.
Try setting induction burned to 155, stirring every 10 minutes to hold at 157.
******
Start mash with 7.3 gallons water
With 10.05 pounds of grain, absorbing 0.125 gallons per pound, there should be 6.05 gallons of wort after mash. Boiling off 0.3 gallons per hour for 2:15, there should be 5.35 gallons after boil. Then turn off heat, stir for 10 minutes and into the container it goes. Check the gravity. If it's 1.057, use 1.4L for starter and fill to 2L with sterile water.
With 7.3 gallons, try 150 next time for 157 target.

**********
5 gal = 6 3/16 inches
5.6875 gal = 7 inches
2:15 boiling with lid partially off brings down to 5 gallons

6.1 gallons set 135 on induction burner = 154 degrees
140 = 161?

attentuation 92 pct to get to 1.008

Author:

japa2121

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 49

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 12:25 PM

Notes:

Author:

WD88

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 3/28/2015 4:29 PM

Notes:

Author:

G$$$$

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2015 5:17 PM

Notes:

Author:

Mark

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2014 1:18 AM

Notes: American ale version, ferment with one of the clean American-type strains, such as White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), which are my favorites for this style. You will not have to worry about having an overly sweet beer with these yeasts either, as they usually attenuate well and at a range of temperatures. Other good choices along these lines are White Labs WLP051 (California V Ale Yeast) and Wyeast 1272 (American Ale II). If you want a more complex beer,
you can try British or Irish ale yeast, such as White Labs WLP004 (Irish Stout) or WLP002 (English Ale) and Wyeast 1968 (London ESB) or 1084 (Irish Ale Yeast).

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 2/23/2014 7:58 PM

Notes: Brew Day: March 11, 2014.

One boilover - my first!

OG was only 1.048, way below my estimate of min. 1.053...can't explain why. I was kind of drunk and pitched my yeast before extracting the sample for gravity measurement. Maybe that? Probably not? Did I remove too much yeast in my turkey baster? I'll find out if it doesn't ferment / ferment enough.

03/13: Vigorous fermentation!! The airlock I bought didn't have the bottom cut out so no CO2 wasn't escaping - it looked like it was about to blow. I considered a blow-off tube, but I had roughly 1.5 gallons of head-space and didn't think it was necessary. So I put a real airlock back in and the bubbling was very intense. Probably 2 bubbles a second!!

03/25: Bought 4.4 lbs of Canadian wild blueberries from Hartmans for $17. Pre-frozen. After much deliberation, I decided to heat them up for 15 mins at 170F. I let it cool to probably 35C and added it to secondary. I racked beer over top of it and inserted air lock. I probably lost about 0.2 lbs of berries during transfer (messy!). Im really excited to see how this turns out.

Expectations: Hopefully wheat extract pairs well with the blueberry, amber LME and crystal 40L will hopefully add some sweetness and colour, flowery and spicy notes from cascade hops, 3787 yeast will impart some complex fruity esters and phenolics as usually seen in Belgian dubbels or triples, finally 4.4 lbs of blueberries in secondary for two weeks should hopefully impart a subtle to moderate blueberry taste and colour.

Bottled on April 6, 2014. Forgot to take gravity reading - stupid me! I expect it will be 5.0% based on OG, but I can't be sure of the attenuation.

Final bottle on 07/20:

Last bottle is still overcarbed.

Appearance: Deep dark dirty purple. More brown than purple. Probably because of the crystal malt. Dont use next time. Long lasting head, very bubbly.

Aroma: Primarily fruity, slight blueberry.

Taste: Hard to get over the carbonation but notes of dark fruit. Very crisp as a result of the carb.

Mouthfeel: Very light body, very prickly.

Overall: Besides the overcarb, not a terribly bad beer. Ease up on the crystal next time. No amber next time either. Just wheat and 2-row. It makes it too complex, and not the good type.