Homebrew Beer Recipes | Page 9099 | Browse 315,000+ at Brewer's Friend

Author:

AGbrewer

Boil Size: 7 Gallons

Boil Time: 180

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2021 2:08 PM

Notes: 2 Packets of Lallemand Abbaye Belgian Ale yeast.

Hold Fermentation temp at 72 degrees for the first 2 days and then let it free rise up to 85.

Author:

tdiers

Boil Size: 6.5 Gallons

Boil Time: 65

Boil Gravity: 1.007

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: turbinado

Priming Amount: 4.7 oz

Creation Date: 12/21/2024 3:34 PM

Notes: Boomchugalug - Life Is Beautiful Biere De Noel Extract Beer Recipe Kit

Fermenting with Mangrove Jack's M41 x1
Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allow you to brew a huge range of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales. Ferment at 18-28 degrees C (64-82 degrees F).
Attenuation: Very High (82 - 92%)
Flocculation: Medium

M15 x 1 to hopefully bring out more dark fruit flavor.
A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors. Ferment at 18-22 degrees C (64-72 degrees F).
Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.
Attenuation: Low-Medium (70 - 75%)
Flocculation: High

Author:

Old Timers Brewery

Boil Size: 8.35 Gallons

Boil Time: 120

Boil Gravity: 1.083

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 13.31 psi

Creation Date: 3/16/2024 9:45 PM

Notes: I HAVE BREWED THIS MANY TIMES AND IT IS ALWAYS A WINNER!!!

Key Points:
• Lots of yeast, don’t skimp on O2. To get the best-tasting, smoothest, and most age-worthy Imperial Stout out of your fermentation, start with a large population of healthy yeast cells and aerate/oxygenate the cooled wort well prior to pitching.
• Think about mash temp. Some folks like their Imperial Stouts a little more on the liqueur side of the sweetness spectrum, and that’s stylistically valid; I like mine a little more attenuated. Keep in mind that the high gravity and low hop rate will naturally make for a sweet impression on the palate no matter what.
• Caramelize the first runnings. All-grain brewers can exercise an option to caramelize the first, most concentrated and sugar-rich runnings from the sparge (see Mash & Sparge, step 8, below). This will increase color and complexity in the finished product.
• A little late hopping. Even though this is a malt-dominant beer, the merest suggestion of high-quality hops late in the boil will add complexity and interest to the profile without changing our drinking audience’s read on the maltiness of our Imperial Stout
• Stay cool. The key to keeping this potent ale from becoming headache juice is not to let the fermentation temperature rage out of control – slow and steady wins the race against undesired fruity esters and fusel oils. Cool fermentations are one reason to brew in the winter. One trick I like to employ is to over-chill the wort and pitch the yeast just a tad too cold; the yeast will generate its own heat as it begins to ferment.
________________________________________
Prep
1. Make a 2000 ml yeast starter prior to brew day – if needed.
2. On brew day, collect strike water 36 quarts (I use RO water @ 1.3 quarts per pound, ratio may vary) and heat to 165 F (with grain temp at 68 F) Note, given the size of this grain bill, you may need to adjust for your particular mash tun volume and make up the difference with sparge and/or top-up water. Use a malty water profile.
3. Mill the grains, or have it done for you at the shop.

Mash & Sparge
1. Add grain to strike water and mix to achieve a uniform temperature of 148 F. After 15 minutes raise the temperature to 150-152 F. Rest the mash at this temperature for 60-75 minutes. Check for a ph of 5.6 and adjust as needed.
2 While the mash rests, collect and heat 12 quarts of sparge water to 170 F.
3. Check to ensure all starches have been converted with iodine test.
4. When the mash rest is complete, heat it to 168 F for mashout.
5. Sparge and collect the wort in the boil kettle. Option: divert the first couple quarts of high-gravity runnings to a separate kettle or saucepan and boil for a few minutes (or longer) to caramelize and reduce, before adding back to the main wort prior to the boil.
Boil
8. Collect enough wort (+/- 8.5 gallons) to account for evaporation from the long 120-minute boil.
9. Bring the delicious, dark-colored wort to a boil.
10. Boil for 60 minutes or until you have 7-3/4 gallons of wort. Then start your 60-minute timer!
11. Add 1.50 oz. Nugget hops @ 60 minutes.
12. Add 1.50 oz. Glacier hops @ 15 minutes.
13. Add Yeast Nutrient @15 minutes.
14. Add 1 Whirlfloc Tablet @ 15 minutes.
15. Stir wort vigorously to create a whirlpool and precipitate out the trub.
16. Insert wort chiller @10 minutes
17. Cool it! Aim for a wort temperature around 60 F.
Fermentation and beyond
18. Transfer the cooled wort to a sanitized fermenter, aerate with O2 for one minute, and add the yeast you prepared back in step 1. Use a blow off tube on this big beer.
19. Depending on the yeast strain being used, aim for a fermentation temp of 63 F; depending on temp and yeast, fermentation for a beer of this gravity could take as long as 3 weeks to finish fermenting.
3. Transfer the beer to a used bourbon barrel and add the Bourbon to barreled beer. The beer will show best after several months of conditioning in a cool, dark place.
5. Transfer barrel aged beer to a keg or bottles. CO2 level of 2.75 volumes.
6. Serve at 50-55 degrees F to show its best flavors and mouthfeel.

Author:

randa_edmonds@yahoo.com

Boil Size: 9 Gallons

Boil Time: 180

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/8/2023 2:29 PM

Notes:

Author:

ejf063

Boil Size: 9.33 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 2.8

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: 12/23/2022 10:33 PM

Notes: 2% caramunich
12% cara ruby
4% special b

can probably drop the care mun to 1% and care ruby to 10

Author:

MichaelHolley

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 13.36 psi

Creation Date: 5/24/2022 10:38 PM

Notes:

Author:

gjgehres@msn.com

Boil Size: 7.76 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/30/2021 1:58 AM

Notes: Primary ferm at 68 Deg for 5-7 days.
Secondary at 68 deg with dry hop for 3 weeks.
This will be added to two other batches to make a total of 15 gallons and will be put in a wooden Whiskey barrel.
It will age for min of 1 year.

Author:

pdxsteve

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2021 11:11 PM

Notes: Use yeast nutrients in the starter and end of boil.
Oxygenate

Author:

Snabo8744

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2021 2:11 PM

Notes: 4 oz of Stone Hammer Coffee Beans in boil

3 oz in mesh bag at 3 days before kegging at 7-10 days (sample and adjust)

OG 1.080- Low efficiency due to smaller mash tun. Had problems with stuck mash and compacted grain bed.

Anticipated ABV range 7.5-9.2 %

Author:

Anilu

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

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: 9/16/2021 12:05 AM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 90

Boil Gravity: 1.089

Efficiency: 20

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: 8/16/2018 6:13 PM

Notes:

Author:

aero1243

Boil Size: 280 Gallons

Boil Time: 15

Boil Gravity: 1.083

Efficiency: 65

Mash Thickness: N/A

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: 10/19/2020 2:45 PM

Notes:

Author:

BrewersVocation

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 7.72 psi

Creation Date: 7/21/2020 12:29 AM

Notes:

Author:

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 30.9 g

Creation Date: 5/15/2020 1:46 AM

Notes:

Author:

pohx@icloud.com

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.091

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2019 12:24 AM

Notes:

Author:

Angry Beaver Brews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

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: 11/6/2019 10:45 PM

Notes: Coffee:
Use fresh ground Sumatra coffee. The flavor profile of this bean is ideal for this recipe.

Fermentation instructions:
Ferment at 68F until within 2-3 points of FG.
Raise temp to 70F and add coffee for two days.
Rerack to secondary, careful to filter as much coffee out of the transfer as possible. Add 4.0oz of cacoa nibs. Reduce temperature back to 60F for 5 days.
Rerack off of cacoa nibs and cold crash/condition at 34-36F for at least four weeks before carbonating.

Author:

cksparker

Boil Size: 10 Gallons

Boil Time: 240

Boil Gravity: 1.053

Efficiency: 60

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: 9/6/2019 1:38 PM

Notes:

Author:

Beerjazzboi

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

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: 5/4/2019 6:12 PM

Notes:

Author:

Fore Brewing

Boil Size: 18.9 Litres

Boil Time: 5

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2018 5:06 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2018 9:34 AM

Notes: