Homebrew Beer Recipes | Page 582 | Browse 325,000+ at Brewer's Friend

Author:

Bark0s

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

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: 10/18/2022 2:13 AM

Notes: Allow ferment temp to free rise to no greater than 25c.

Author:

Todd Carrick

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 11/27/2017 1:39 AM

Notes: OG was 1.110
FG was 1.035
Abv is 9.84%

Author:

Marcogold

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2014 6:15 PM

Notes:

Author:

Ray_Ray

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 4/23/2015 5:22 PM

Notes: 2 packets of yeast is 0.58 pitch rate.

Bring strike water (8qts) to 159 in pot on the stove, once at 159 remove from heat (should drop to about 149F with grains). Add grains in bag to pot at stir well, leave for 1 hour. If you want a dry stout remove the grains after 0.5 hours and stir in your malt extract, do not apply heat let is rest for 1.5 more hours. This will allow the beta to break down the complex sugars in the extract.

In a separate pot heat sparge water (8qts) to 180F.

Pull grain bag out of kettle and set in colander on top of pot.

Once grain is out reapply heat. Sparge grain until no sparge water remains or the kettle is filled to the desired level.

Bring to a boil and continue as usual.

Author:

Mikulin Vasyl

Boil Size: 509 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2015 9:22 PM

Notes:

Author:

SamuelPalmer

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 41

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 6:17 PM

Notes:

Author:

Dawg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.75

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: 8/19/2016 12:56 AM

Notes: Pecan Pieces were roasted on the stove top, stirring frequently, stopped, blotted with a paper towel trying to soak up any residual oils, then toasted again, and blotted again.

Water for the coffee was boiled, covered with sanitized aluminium foil, and chilled. 2 - 1 ounce HEB "Texas Pecan Coffee" was added to a 64 ounce sanitized container and water added, then refrigerated overnight. The cold brewed coffee was strained and added at kegging.

This beer won a Pro-Am with Operation Fermentation, (Cane Island Alers) in 2017. This beer was later brewed with No Label Brewing.

Author:

Mike Little

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

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: 1/17/2016 2:56 PM

Notes:

Author:

BS_Rat

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 5:27 PM

Notes: 90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months

Author:

João Paulo

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2016 12:00 PM

Notes:

Author:

Frosty Weasel

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.25

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: 1/11/2016 1:22 AM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.15

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: 5/17/2017 4:37 PM

Notes:

Author:

Popenator

Boil Size: 16 Litres

Boil Time: 40

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 120g

Creation Date: 2/14/2017 9:10 AM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2016 8:43 AM

Notes: Using home roasted malt in this as is 80l caramel crystal.

Author:

Merchant Brewing Co

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 8/13/2013 12:22 PM

Notes:

Author:

richard_mcateer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 76

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 6:42 PM

Notes: Tried same recipe with both the Munich dry and the Westphalen; much preferred the Munich Dry, which while lacking in clove character had a great banana ester.

Placed 3rd in the German Wheat category at the 2015 MoB & Beau's Oktoberfest competition and 5th place in the 2015 MoB & Beau's Oktoberfest People's Choice Competition.

Author:

danbrough

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

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: 5/16/2015 4:31 AM

Notes:
Brewing notes:
Used about 38g of Willamette original recipe is Kent Goldings.
Nice dark red colour in the wort.
Got 1.057 at 14L and ended up with OG: 1.06.
Pitched at 22c.
Day 1:
Ended up running hot as on day 1.
Left in a cool room it was 22 for most of day without heat or blanket.
Day 2: Fermenting at 20, krausen might have fallen.
Day 3: Slowed considerably, krausen gone and its at 1.028.

If the mash was 70c -> FG 1.018
72c -> 1.022 which is still ok but getting sweet. Should be at most 1.018 for this style. Recipe says it should be 1.015.
Perhaps it best to keep temps rising and start low with US04.

RECIPE: MCQUAKER'S OATMEAL STOUT OG: 1.055 (13.5 °P) FG: 1.016 (4.1 °P) ADF: 70% IBU: 36 Color: 35 SRM (69 EBC) Alcohol: 5.1% ABV (4.0% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.047 (11.6 °P) Percent English Pale Ale LME (3.5 °L) 6.8 lbs. (3.08kg) 66.0

Steeping Grains
Flaked Oats (1 °L) 1.0 lb. (0.45kg) 9.7 Chocolate Malt (350 °L) 0.75 lb. (340g) 7.3 Victory Malt (28 °L) 0.75 lb. (340g) 7.3 Crystal (80 °L) 0.5 lb. (227g) 4.9 Black Roasted Barley (500 °L) 0.5 lb. (227g) 4.9

Hops IBU
Kent Goldings 5% AA, 60 min. 1.8 oz. (51g) 36.1

Yeast White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04 Fermentation and Conditioning Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 2 to 2.5 volumes.

Partial Mash Option Reduce the English extract to 5.4 lbs. (2.45kg). Mash all of the grains, including the oats, along with 2 lbs. (0.9kg) of American two-row

Author:

Brad Sullivan

Boil Size: 5.5 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: N/A

Priming Amount: N/A

Creation Date: 7/15/2011 3:42 AM

Notes:

Author:

EBCB

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2014 11:31 AM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: Corn sugar

Priming Amount: 3.0oz, 21 days

Creation Date: 10/17/2013 7:59 PM

Notes: "Dionysus /daɪ.əˈnaɪsəs/ (Ancient Greek: Διόνυσος, Dionysos) was the god of the grape harvest, winemaking and wine, of ritual madness and ecstasy in Greek mythology. "

Sacch rest at 152F for 75 min. The rice hulls will provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 min hops, stir, cover and let stand for 60 minutes. Aerate, pitch and set to 69F for 10 to 14 days. Cold crash for 2 days to 37F and then bring back to 69F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 69F.