Homebrew Beer Recipes | Page 950 | Browse 320,000+ at Brewer's Friend

Author:

Paul Van Jaf

Boil Size: 150 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 70

Mash Thickness: 2.5

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: 8/6/2013 12:03 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.065

Efficiency: 70

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: 1/21/2015 5:47 PM

Notes: Mash in at 154° F (68° C) for 30 minutes. Raise temperature to 168° F (78° C) for 30 minutes. Boil for 75 minutes. Use one (1) Whirlfloc tablet for 10 minutes.
Primary fermentation at 65° F to 70° F (18-21° C).

Secondary fermentation at 68° F (20° C).

Nathan Zorich’s No Quarter Smoked Porter recipe isn’t for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds – and you’re spirit – but don’t let that deter you.

The Chinook hops, with their high alpha acid percentage, will give this smoked porter a blow-your-taste-buds-off approach. But, don’t be frightened so easily. The Cascade hops should give the beer a subtle fragrant, floral aroma and citrus-floral hop character, while the steeping Willamette hops should provide some spicy, woody aromas to an already smokey beer.

This beer stands up to its name, showing no mercy on your taste buds. But, in the end, it’s up to you. Do you think you can handle it?

Author:

BrewHop

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 1:21 AM

Notes:

Author:

IBC

Boil Size: 355 Gallons

Boil Time: 90

Boil Gravity: 18.2

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 10:53 PM

Notes:

Author:

lyna

Boil Size: 164 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 1:34 PM

Notes:

Author:

NINJABREW

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.3

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: 1/13/2016 6:47 PM

Notes: Make sure you make a proper sized starter, pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days, then raise the temp to 70˚F for a couple days to encourage complete attenuation and reabsorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later.

Author:

nkgarfield

Boil Size: 6.85 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 1.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/22/2016 5:00 PM

Notes: Use some rehydrated and drained rice hulls in the mash.

https://community.grainfather.com/recipes/536796

Author:

oskila

Boil Size: 10 Litres

Boil Time: 70

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 8:38 PM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 11/5/2021 4:13 PM

Notes: Couldn't get Carabrown so subbing medium british crystal.
Couldn't get M15 either so subbing Lallemand Windsor

Infusion mash at 153 °F (67 °C). Boil for 60 minutes, adding hops per schedule. Pitch yeast when wort has reached 65 °F (18 °C). Ferment 2-3 weeks and bottle when specific gravity readings remain the same for 3 consecutive days.

HOPS
0.9 oz (25 g) UK Phoenix 9% a.a @ 60 min (no longer available, use any U.K. hop variety)

YEAST
Irish ale yeast with a 200 billion pitch rate (recommended: Mangrove Jack’s M15 Empire Ale Yeast

Author:

Sean Dawson

Boil Size: 18.3 Litres

Boil Time: 60

Boil Gravity: 1.038

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: N/A

Creation Date: 9/20/2021 10:56 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2018 10:38 PM

Notes: - make oak chip tea: pour off the boil water over chips and allow to soak and chill. Add water and chips to fermenter after activity has slowed.
- serve on cask/nitro
- no clarifiers, but after a while it will clear on its own
- dry hoptional

Author:

Jordan & Kate

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 3:02 PM

Notes: Total mash water needed 8 gallons
Strike water volume at mash thickness of 1.5 qt/lb 3.47
Remaining sparge water volume 4.44

Author:

Pivarski Klub Bulevar

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

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: 5/17/2016 12:14 PM

Notes:

Author:

GUY235

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 5/3/2016 11:58 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: corn sugar

Priming Amount: 5 oz.

Creation Date: 3/22/2016 5:40 AM

Notes: sparge with 5 gallons wayer

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 9/19/2015 10:37 AM

Notes: Kjøl ned til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4 dager, 21 grader i 10 dager.

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

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: 9/2/2015 7:04 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 1:10 AM

Notes: Bring 2.5 gal of water to 166 °F (74 °C) and mix in the malts and baking soda. The temperature should fall between 154–156 °F (68–69 °C). Hold mash for 60 minutes before sparging. Recirculate the wort until clear and then run off wort to the kettle. Once the top of the grain bed is covered by an inch of wort, begin sparging with 176 °F (80 °C) water. Collect 6 gallons (23 L) of wort. Bring wort to a boil, add hops and boil for 60 minutes. Add Irish moss 5 minutes before the end of boil. Cool wort to 70 °F (21 °C), aerate, pitch yeast and ferment at 70 °F (21 °C). Rack after 10 days and a second time in another 14 days. Then prime, bottle and hold 7 days before drinking.

This is the classic stout to serve on mixed gas using a stout faucet. If this method is desired, skip the priming and bottling step and use the technique detailed on page 33.

Author:

rsumwal

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 2:20 AM

Notes:

Author:

Mike Yucuis

Boil Size: 6 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: 7/9/2011 4:55 PM

Notes: My Justamer Session Ale has a lot of ingredients that can only be purchased in 1lb batches... so I'm going to make a Braggot w/ the Leftovers