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

Author:

Gaukar

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: 120g

Priming Amount: sukker

Creation Date: 3/30/2013 5:00 PM

Notes: 1.5 liter starter, 150g dme.
Starter sto fra 17:30 til 12:00

Author:

Jim Higley

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: 2

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: 1/6/2013 7:45 PM

Notes:

Author:

sexybeerboi13

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Table sugar

Priming Amount: 4,3g pr/L

Creation Date: 7/19/2015 1:59 AM

Notes:

Author:

ChaosMage

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 4/1/2022 5:18 PM

Notes: 1.) Blueberry Puree: Crush 5 lbs of frozen wild blueberries and macerate with 2.5 oz of sugar for 24 hours. Add to Primary when the SG has dropped to the 1.016-1.018 range. This will restart/spike fermentation and help to scrub any oxygen that may get added with this late addition.

2.) Using 2 packets of the Philly Wild Sour yeast will create a very large pucker factor. The sweetness from the lactose will help smooth out some of that.

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 10/24/2017 5:06 AM

Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

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: 9/21/2017 5:32 AM

Notes: ===================================
2/7/22
getting pretty real. worried about using 32% corn sugar so reducing that to 20%. prob will brew on old system but efficiency will prob be high with the sugar, adjusting up to 68. Might use lutra....

adjusting grain bill. prob dont want to use karo since it has vanilla. comes in 32floz jars which is about 2.75 lbs. there are some in amazon that dont have vanilla but like 10 bucks, we need something cheap for the philosophy of the brew, not shipped. or else might as well just use cane sugar.

consider using citra noble or some other lager hop you have on hand other than cluster.

should consider water profile...
===================================
4/5/21
getting realer. adjusting efficiency to 60s and adding a half pound base malt to get to 8%. could consider using cooked corn grits instead of corn syrup for more authenticity or even the real flaked corn. but. never brewed with corn syrup before so itd be nice to add to my resume.

im thinking we could package in 22oz bottles.
===================================
a lot simpler than the official recipe. not sure if all that corn syrup/sugar would fly but elsewhere they said use 1/3 corn. im just using syrup and sugar to try to ensure my final gravity will be low.

using cluster in the recipe but could/would probably substitute for something else that i already have on hand. maybe millenium

ideas for bottling :
* tecate 32oz bottles have pry off
* https://www.homebrewtalk.com/forum/threads/40-oz-bottles-for-homebrew.134750/
* https://www.homebrewing.org/Moresca-Bottle-3375-oz--Single_p_4512.html?utm_source=google&utm_medium=shopping&gclid=Cj0KCQjwqYfWBRDPARIsABjQRYxQ9GJGGkIeogXj2X-RuSoEVeev2lLd8qDeeu4WI5nzwM5kj9bikzMaAnW3EALw_wcB#

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 69

Mash Thickness: 1.5

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: 8/2/2017 12:49 AM

Notes: original recipe (mustve pulled from HBF)
14lb Marris Otter
1 lb flaked oats
1 lb flaked barley
0.5 lb crystal 40L
Single Infusion Mash - 154 degrees for 60 minutes
Your then given the option for a "Mocha" flavoring addition , or just a full hops version. Full hops recipe uses 1 oz of Magnum (14%) for 60 minutes and 1 oz Crystal (3.5%) for ten minutes. If ur going with the Mocha, use only a half oz of Magnum and leave out the Crystal and then add 3 oz cacao extract (2 oz cacao nibs soacked in 6 oz vodka for 4 days, freezed and had the fat cap removed) and 1 pint of cold brewed coffee extract (1 cup ground coffee soaked overnight in 3 cups water).
Yeast he recommends Wyeast 1318 London Ale III

UPDATE 05102018 :
GreatFermentations just came out with a kit thats about the same malt bill. updating this recipe to match theirs. they suggest adding whole coffee beans to get flavor with minimal color. (ive also heard others on instagram say that). also cocoa nibs after being soaked in vodka.
http://www.greatfermentations.com/downloads/instructions/beerkits/BRTryingtoDecideBlondeStoutAG.pdf

Author:

matt0haralson

Boil Size: 2.25 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/21/2017 2:20 AM

Notes:

Author:

run dan run

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 11:25 PM

Notes:

Author:

Macrojamin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: bottle

Priming Amount: 3oz

Creation Date: 6/26/2012 4:33 AM

Notes: Actually used Wyeast NB 1965 (Northern Brewer exclusive)

This turned out fantastic!! Everyone who drank it was a huge fan. The whole batch is pretty much gone in less than a week.

This is a lightly bittered, smooth, light and crisp ale. Enjoy!

This recipe is property of Bard's Rune brewing.

Author:

THE ONE CERVEJARIA

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2015 10:22 AM

Notes:

Author:

ANS92302@YAHOO.COM

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 14.3

Efficiency: 79.5

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2014 10:29 PM

Notes: 2 Tbsp Gypsum before mash. 2 packs 1056. Oxygenate during transfer after cool down.

Author:

Garrett

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

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: 2/27/2014 3:12 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2013 7:21 AM

Notes: will need up to .5 gallon top off water using 7 gallon kettle

Author:

hmsfrog

Boil Size: 12 Litres

Boil Time: 45

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 9:16 PM

Notes:

Author:

mikebanyai

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2014 4:28 AM

Notes: From the book by Charlie Papazian Home Brewers Companion, original was 5 gal and I made it work for 3, calls for 12 oz Unsweetened Bakers Chocolate for the five gal, says you can sub out 3 level tablespoons of Bakers cocoa powder for each oz of the Bakers Chocolate. If using Chocolate siphon under the surface so as to not move the oils to the secondary as this kills foam head.

Author:

Brew Lab

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2013 9:29 PM

Notes: Feel free to use any non Belgian yeast for varying flavor.

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:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

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: 1/16/2019 7:19 PM

Notes:

Author:

jspirko

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 5/8/2020 10:44 PM

Notes: - Add Froot Loops to the mash. 336g corn sugar expected from cereal.
- Add corn sugar & lactose 15 mins left in boil.
- Add first dry hop addition 3 days after pitching yeast.
- Add second hop addition 4 days before packaging.