Homebrew Beer Recipes | Page 7617 | Browse 320,000+ at Brewer's Friend

Author:

MrNagol

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 2/28/2020 12:38 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.101

Efficiency: 41

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/16/2024 2:08 AM

Notes: ===============================
8/20/2024

just brewed this. a list of screw ups :
* forgot to add phosphoric acid. calculated mash ph still seems in range though
* only bought 2 packs us04. added another pack of us05. prob needed a lot more andor a starter
* forgot to add oxygen
* it took a long time to collect all the wort and get it up to boiling....
* ...sparged 3 times split into inductions plate, did not boil as long as id hoped and ended up with too much wort. sparge less or boil longer
* i did boil some in the induction plate which helped
* ended up with more wort than i used to
* bumped hop addition from 1.5oz to 2oz
* efficiency was poorer than I'd hoped for 52%, more like 42%. may start to make sense to just do 1070 ish wort and just DME the rest
** 1083 before DME (shouldve been 1096)
** 1098 with 3lb DME
** 1117 with 6 total lb DME
===============================
6/15/2024

The 2023 version of this beer won a couple silver or bronze medals, and is at this point advancing to national homebrew competition finals. The judges complained about its harshness. I thought it lacked body, depth, and girth/thickness.

This time, we will sub standard DME for wheat DME, and boil it a shit ton. Because of work schedule it might be as long as 8 hours.

===============================
4/6/2023
took FG of 1034 after 9 days. fermented pretty fast... this base beer may not be black enough, kinda brown looking. vaguely remember the last batch being that way but maybe forgot since it got blacker once it went into the barrel.

updating OG to 1117 from brew day photos. should be 10.8% currently.

===============================
3/29/2023
brewed last night on igloo and digiboil + induction burner. did a full batch sparge (i mean, filled the igloo all way up) twice and got about 7 gallons of wort. first running was 1078 final runnings was 1060, that all without the DME. there was still more wort in the mash tun that couldve come out, probably couldve pulled more wort for the main batch or at least for a partigyle.

got a little better than 50% efficiency. splitting up the wort def helped, was able to boil off 2 gallons in 2 hours which is more than i usually get with the digiboil.

i used a pretty big slurry of s04 from the fridge from a british golden ale plus two cans of propper starter for a couple days before brew day. it looked like a ton of yeast.

adjusting recipe according to the brew day output. if all goes well it could be above 11%. hoping for bigger body with the carapils and oatmeal.

next time consider adding some wheat malt as well!! possibly wheat DME or LME!!!
===============================
3/26/2023
notes on next batch

question is, to DME or not? will be brewing on digiboil which doesnt boil down so much so maybe it should be in consideration. also consider LME, although they make it annoying at the homebrew store....?

making more mods to the grist, going all out for a thick beer, adding carapils and oats, will try to mash at 156...

changing to english yeast. will probably use slurry from fridge with a starter

===============================
3/26/2023
(notes on previous 2022 batch)
unclear on the notes below. if there was DME added i would estimate 10-11% otherwise probably 9.5%. the body is pretty thin. main issue with this beer is it stayed in the oak barrel way too long it just tastes like harsh wood. shouldve saved some on the side without to wood to evaluate separately.

===============================
???/2022
Reading byo session to imperial article about imperial stou they suggest using brown sugar to get up to gravity I’d consider that. Also they mentioned double mash which I should def do it should def help since last time mash tun was maxed out and really too thick
===============================
5/25/2022
majore lapse in note taking. unclear the OG or abv of this beer. somewhere between 9.5 and 12% smh. The OG on brew day was 1095. however there was 3 lb DME added to the recipe separate from what was already in the grain bill making me think i added it later. correcting the efficiency to 55% for the 1095 OG then adding the DME gives 1.116 down to 1020 making it 12.5% not considering the whiskey.

before today the efficiency was set at 50% not sure if that was corrected after brewday? not sure. leaving it there gives us 1.109 down to 1020 for 11.6%.

maybe i put the 3lb in the recipe just to calculate what it would be but never actually put it in? if thats the case it would be 1095 down to 1020 for 9.4% abv

===============================
2/28/2022
Measured 1020 FG ...could that be right? That would be 80% attenuation for 11.6%. Its pretty brown and not black. Maybe there is more volume in there than I have here in recipe

===============================
2/18/2022
considering adding LME to boost grav...(thinking LME instead of DME might be easier to work with),...adjusted volume and turned up the projected attenuation

===============================
2/16/2022
last minute pulling out the oats. worried about stuck mash and wont be able to babysit....

===============================
2/15/2022
got water report updating to that, looks like ph will be a little high so adding a little phosphoric acid.

thinking about mash. G40 is 11 gal in mash so we'll go 1 qt/lb mash thickness on 28 lbs grain. adding a line for DME in case we go to that later.

looks like it will be a little over 7 gallons strike water and 5 gallons sparge water.

pitching 1 jar of RVA 101 into almost a gallon of 1040 starter wort 2 days before. no stir plate.

===============================
2/8/2022
wondering if this will all fit in the GF. could possibly do it all in the cooler or split between the two.

thinking about setting this up early in the day to mash during work and have it boil for 3 hours while i do dinner/bedtimes. setup the GF in the driveway if possible - will be a lot of steam.

see big beer schedule https://docs.google.com/spreadsheets/d/1gaWvnYevKP9I8mmRzW54MrnqfOVuWlsOEhzyezW-kaY/edit#gid=0

===============================
1/16/2022
adding notes to sparge strategy to try to achieve decent efficiency.
adjusting yeast - use rva 132 plus 3L starter

===============================
12/1/2021
* adding oats and removing DME for now.
** adjusting recipe for 65% efficiency and trying to hit 10%abv counting the oats as zero points contribution.
** probably want to use a grain bag if possible
** remember to take preboil gravity, and throughout. maybe last 10 minutes of the boil take gravity and decide whether or not to throw in some DME
* adjusting to 2 hour boil
* will plan to double mash.
** not sure the plan for that because g40 will be maxed out at 10g preboil and thats without grain
** ...maybe just take the first mash out and put the 2nd one in. then take it out and sparge to get to volume? will be leaving behind sugars in first mash...
** ...alternatively sparge both mashes. after first mash and sparge and mash is pulled, should have about 6-7 gallons, that should leave enough space to drop the 2nd mash in. when that comes out, i would think we'd then have 5-6 gallons left. and will have to sparge to get the rest of the way. 2nd mash will have absorbed some of the 1st mash wort so it should probably be richer in the end for more sparging?
===============================
11/3/2021

RECIPE REBUILD
* reducing roasted barley from 1.25 down to 0.5
* reducing black patent from 1.25 to 0.5
** wanted to use less but keeping it here to get within SRM for style
* adding 1lb 120L for flavor and body
* get rid of the fricking kviek!!! change to london3
* adjusting efficiency to 70% :
** going to 2 hour boil
** im now on G40 which has been doing 2gal/hr so we'll go from 10g down to 6 during a 2 hour boil

for yeast would need rva 132 200B pack and a 2L starter or equivalent

todo :
* need to figure out yeast requirements (packs, starters...)
* consider oats
** its 21 lb grain...consider double mash
** ...if double mash consider more base grain and less DME
** any changes to grain bill, try to keep abv at 10%...

===============================
11/2/2021
this brew came out tasting funky again. submitted to JRHB dominion cup they said umami and i think that is correct. This is the third time this has happened to varying degrees, I previously thought it might be bad ingredients but I think hothead and/or too much roasted malt is to blame...

===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.

Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....

===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.

9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.

==========MISC NOTES=============
mona lisa stout

ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet

https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)

mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more

final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice

CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring

AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries

HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....

final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333

Author:

stretch

Boil Size: 10 Litres

Boil Time: N/A

Boil Gravity: 1.099

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2023 10:00 PM

Notes: Made starter Tues 14/11, 100g honey in 1 litre, 4 packs 2016 71B yeast. Fleuriu Orange Blossom honey.
Made up mead Thurs 16/11/23, water boiled and cooled to 40C, added 1 cup string tea - 2 teabags 10 mins. 10 litres 3 kg honey (when starter is included) = 21 brix=1.087, in blue 25 litre fermenter, lid loose. Added 1g DAP, 2g Servomyces yeast nutrient, pitched yeast starter at around 30C. Into bath, water is around 22C, added a couple of ice bottles. Fri 8:30 am 18C, 18.75 brix=1.068 (note no wort correction factor for mead) - degassed. 5pm Fri degassed, added 400g extra Beechworth Orange Blossom honey, should then be OG equivalent 23.5 brix= 1.099.
9 am Saturday 18/11 added SNA 1g DAP, 2g servomyces, 19 brix=1.064.
8am Sun degassed, 18 brix=1.058, 18C, moved to back corridor to warm up a bit. Degassed sun night. 8am Monday 17 brix=1.051, degassed and added SNA 1g DAP, 2g servomyces, Weds 8:20am 14 brix=1.033, degassed and added SNA 1g DAP, 2g servomyces.
Thurs 23/11 8:30am 12 brix=1.020. Friday 24/11 8:45 am degassed, replaced loose lid with cling film, 11.5 brix=1.017 - Prior to 24/11 had degassed twice per day. Sun 3 Dec 23 8 brix=0.995.
Sat 13 Jan 2024 packaged - mini keg plus 6 stubbies, approx 12 litres. Very pale and clear except for last couple of stubbies. 7.5 brix= 0.990 SG. 5 Aug 24 thin and dry, varietal flavour is good though. very nice braggott 50/50 with 24 IES (describe as Irish stout braggot). Braggot blened 31/8/24, then upped carb to see if ok as sparkling.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 5/13/2023 5:53 AM

Notes:

Author:

hoper

Boil Size: 17.82 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 2/3/2023 2:32 AM

Notes: milling with 8mm

16.5~17L water add 4g calcium chloride and gypsum.

heating water to 75°C and start mashing 60min at 68°C

sparging with 70°C/2L water twice and gather total 18L wort.

boiling about 60min, during last 20min, add con sugar / lactose

and last 10min, pitching 1oz hops and 5min, yeast nutrient.

chill down 12L wart to 20°C, than pitching yeast.

fermentation 5days.

Author:

Alemate

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 1.2

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: 11/4/2022 8:23 PM

Notes:

Author:

tim4par

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 2.3 oz

Creation Date: 3/15/2021 11:10 PM

Notes: Actual SG was 1.110

Author:

Rlglenn7281

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 70

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: N/A

Creation Date: 10/9/2020 1:26 AM

Notes:

Author:

Gushue3

Boil Size: 8.15 Gallons

Boil Time: 180

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2020 12:35 AM

Notes: 2 L starter, 1.040 OG, 2 smack packs
spit balling first big high gravity beer.

Author:

Boil Size: 11.76 Litres

Boil Time: 110

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 36.9 g

Creation Date: 6/7/2020 12:59 AM

Notes:

Author:

db Brewer and Wine

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 70

Mash Thickness: 2

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: 12/14/2019 8:19 PM

Notes:

Author:

Herr Stein

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2019 1:14 PM

Notes: -Mash with 9 gal. You wont get all the grain in a 10 gal pot so mash 1/2, remove the first batch and mash again with the remaining grain. Makes for a longer brew day but efficiency didn't seem to suffer doing it this way.

-Combine two ounces of French oak chips- med toast, with three shots of favorite bourbon. Soak for three days then pitch all chips and remaining liquid into the fermenter with the beer. Bottle and age for minimum 3 months. After 9 months it's smooth and the flavors show through wonderfully.

-Somewhat dry and well attenuated. No esters or aftertastes and a creamy thick head. Good sipping beer,

Author:

andyrak

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 10/7/2019 7:41 PM

Notes:

Author:

Browncoat8702

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.077

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: 8/17/2019 1:23 PM

Notes:

Author:

Tony Bridgman

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 9:46 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.205

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: 7/9/2018 7:38 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.113

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: 4/18/2018 11:55 PM

Notes:

Author:

fredcai6

Boil Size: 2.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 4/9/2018 12:33 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.008

Efficiency: 75

Mash Thickness: 1.5

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: 10/20/2017 6:11 AM

Notes:

Author:

Tom Dennis

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1

Efficiency: 65

Mash Thickness: 3

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: 1/11/2019 12:39 AM

Notes: