Homebrew Beer Recipes | Page 620 | Browse 320,000+ at Brewer's Friend

Author:

Sašo Škrlj

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 64

Mash Thickness: 1.9

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: 8/27/2017 5:19 PM

Notes: Oatmeal Stout
5 gallons, all-grain
OG = 1.052 IBU = 35

The recipe specifies about 10 percent oats, for which a single-step infusion mash will suffice.

Ingredients:
8 lbs. pale two-row English ale malt
1 lb. crystal malt, 60° Lovibond
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss
2 oz. Fuggles hops for boiling (4.2% alpha acid), for 45 min.
1 pack Wyeast 1084, Irish ale yeast
Step by Step:
Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.

Author:

Mossy

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 62

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: 1/14/2024 11:05 PM

Notes:

Author:

Humes Natural Law

Boil Size: 22.56 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2022 8:48 PM

Notes:

Author:

manuelsanch96

Boil Size: 2.5 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: 3/12/2021 5:00 AM

Notes: Kegged 12/18/2023 with a final gravity of 1.015. Original gravity was about 1.048 so ABV should be about 4.33%

Standard jasmine tea guidelines are 2 grams per 8 oz so 64 grams (2.25 oz) per 2 gallons. IN THIS CASE I USED 91 GRAMS OF JASMINE GREEN TEA AND STEEPED IT IN 4 CUPS OF THE WORT ONCE IT REACHED 160-175F. THIS WAS STEEPED FOR 3 MINUTES THEN THE TEA WAS REMOVED.
Tea added in the last 5 minutes of the boil.
THIS DIDN'T WORK. BEFORE KEGGING ADDED 72 GRAMS OF MORE JASMINE GREEN TEA DIRECTLY INTO THE WORT AND LET IT "COLD BREW."

Malt must be added to the rice during gelatinization process. Malt should be equal to 20% of of the weight if the grain bill. In this case it would be 0.34lbs

Only 2 gallons was heated for this mash. This was a guess based on the amount of liquid retained in the gelatinized rice that made up 44% of the grain bill.

Strike at 140F and hold temp for 20 minutes.

Raise temp to 150F for 30 minutes.

Raise to 168 and hold for 10 minutes.

Author:

Sean Dawson

Boil Size: 17.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 1/25/2021 7:24 AM

Notes: Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992

The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)

First time trying Brewtan

Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast

References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf

Author:

thisiskaleb@hotmail.com

Boil Size: 14.46 Gallons

Boil Time: 85

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/16/2020 9:32 PM

Notes: We messed up by adding too much where without adding rice hulls. The mash all stuck together allowing much our sparge water to go right down the sides. This left us with a lower original gravity than expected: 1.060

The souring process proved difficult with ph test strips. We couldn't get an accurate reading on our acidity and I don't think our beer turned out as sour as we wanted. (we only soured it for 18 hours)

Mash the grains at 155°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. There’s no need to hold the heat at 95°F (35°C), but don’t allow it to drop much below 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C) and follow the hopping schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.

Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).

HOPS AND ADDITIONS SCHEDULE
2.8 lb (635 g) lactose at 10 minutes
2.6 oz (37 g) Citra [12.2% AA] at 2nd whirlpool for 5 minutes
2.6 oz (37 g) El Dorado [15% AA] at 2nd whirlpool for 5 minutes
.8 oz (11 g) Chinese cassia bark at 2nd whirlpool for 5 minutes
5.4 oz (77 g) Citra [12.2% AA] at dry hop for 5 days
5.4 oz (77 g) El Dorado [15% AA] at dry hop for 5 days
1.4 oz (20 g) Chinese cassia bark at dry hop for 5 days
.5 oz (7 g) vanilla beans for 5 days
22 lb (4.1 kg) blackberries for 5 days

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 33 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2018 5:13 AM

Notes: Brew with 2.5kgs fresh Apricots:

- Add 0.5kg to boil
- Add 2kg to primary

Author:

Oakhaven Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 54.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 3:36 AM

Notes:

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

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: 4/5/2014 9:51 PM

Notes:

Author:

David Saba

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2012 12:59 AM

Notes: Amazing beer - so drinkable but will really kick your butt.

Author:

Brewstore

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

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: 3/14/2017 10:03 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 11:16 PM

Notes:

Author:

mihacerv

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 8:04 PM

Notes:

Author:

Boil Size: 13.4 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 4

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: 5/23/2018 2:55 PM

Notes:

Author:

SeanKTM300

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: 3.5

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: 2/14/2016 9:32 AM

Notes: PARTI GYLE

ADD 12 L SPARGE WATER TO THE MASH
STIR AND RECIRCULATE FOR FOR 10 MINS
SPARGE INTO 50L BIAB POT
ADD 50 g EKG (35 IBU'S) AT 60 MIN
1 pkt yeast NOTTIES

Author:

akwild

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 6/24/2019 9:30 PM

Notes: Won the silver medal for flight #1 at the 2019 Alaskan Brewing Co. Homebrew Competition: https://alaskanbeer.com/homebrew/

Author:

odin's udder

Boil Size: 26 Gallons

Boil Time: 15

Boil Gravity: 1.127

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: 5/18/2015 4:57 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 3/31/2015 10:03 PM

Notes: Add second yeast after 3-4 Days

7 Days Primary

30 Days Secondary

60 Days in the bottle

Author:

nicklawler

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 12:59 PM

Notes: Silver Medal
2015 Great Canadian Homebrew Competition
Category 10: American Ales

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2014 2:41 PM

Notes: - O2 @ 24 hours
- Honey @ 48 hours, adds 8 gravity points
- Age for minimum 6 months
- Dry hop is performed one week before bottling/kegging