Homebrew Beer Recipes | Page 775 | Browse 310,000+ at Brewer's Friend

Author:

Michael Welsh

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: N/A

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: 5/17/2011 5:29 PM

Notes:

Author:

Blackhound

Boil Size: 12.59 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 66

Mash Thickness: 1.375

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 25.68 psi

Creation Date: 8/24/2021 12:17 PM

Notes: 6 each bags of Chamomile bags split open and contents added to Boil.

Coriander seed cracked/crushed.

Did not hit original SG of 1.050, was under at 1.033 @ 70F. Pre Boil volume, 12.6 gal.

Added 0.920 lbs. of light DME at start of boil to try to bring SG up.
Final boil SG @ 1.040.

Boil for 90 min.

Author:

west1m

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

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: 7/10/2020 1:22 AM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 180

Boil Gravity: 1.024

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2019 9:03 PM

Notes: A Scaled-Down Mash Schedule from Cantillon Brewery

The following is a homebrew-scale version of the Cantillon Brewery’s (Brussels, Belgium) turbid mash schedule. Based on the information presented in Martin Lodahl’s article, the Cantillon Brewery gets about 33–34 points/lb/gallon. The Cantillon grist is composed of 34% raw wheat and 66% malted barley. The recipe is scaled down here to yield 5 gallons of wort with an original gravity of 1.048 (11.86 °P), or 5 x 48 = 240 points. If we assume we will get 30 points/lb/gallon, then 240 ÷ 30 = 8 lb of grain. The barley malt fraction is 66% of 8 lb, or 5.3 lb of malt, leaving the remaining fraction of raw wheat at 2.7 lb.

The Cantillon schedule calls for mashing 1,300 kg of grain into 850 L of water (2,860 lb grain into 900 quarts water), or 3.2 lb grain/qt water, or 0.3 qt water/lb grain. Our 8 lb of grain therefore requires 8 x 0.3 quarts, or 2.4 quarts of water.

Procedure

In all of the following steps, the temperature and water additions were taken directly from the Cantillon schedule as published and scaled accordingly.

1) In kettle #1, combine water (about 2.4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 3.5 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.

Author:

orocher79

Boil Size: 18 Litres

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 68

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: 4/3/2019 7:57 PM

Notes: procédure: 17 litres dans la marmite
metabisulfite
3.9 grammes de gypse, 2.1 dans l'eau de rincage.
puis acide lactique:
mash: 32 ml
rincage: 12 ml
profile d'eau
mash ph: 5.25
rincage ph: 5.5

profile: ca: 116, mg 5, na 26, so4 190, cl 57, co3 -24

mash ph 5.32
ph rincage 5.8

Author:

itStevens

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2018 7:24 PM

Notes: Mash all grain 60 minutes @154,

Fly sparge until 7.0 in boil kettle.

Boil, add warrior, 20 minute hop stand with 6 oz hops and 3oz Chai

Lactose @ 10 minutes

Rack to fermenter.

Pitch Yeast

When krausen begins to fall add dry hops.

Dry Hop 3 days

Transfer to Secondary for 1 week.

Split Vanilla beans and add everything to Secondary with 2oz Chai Tea.

Cold Crash 2 days.

Bottle or rack to keg.

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: table sugar

Priming Amount: 100

Creation Date: 7/30/2017 9:15 PM

Notes: Mash start 12.45

Mash out 2.15

Boil start 16.00

Whirlpool start 17.35
Whirlpool end 18.05

Add 1kg sugar at pitching (done) and 1kg at end of fermentation (done).

Dry hopped with 200g citra and 200g El dorado on 20/08/2017. Added final 0.5kg sugar. Cold crash on 22/08/2017. Keg on 23/08/2017.

Kegged 28/08/2017 with 100g table sugar - good aroma, looks and tastes like orange juice. Potentially bonus character due to the refermentations effect on hop.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2016 11:22 PM

Notes:

Author:

Elevator NYC

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/17/2016 10:31 PM

Notes: MILLED GRAINS TO .036 INCHES AS PER MY BIAB EXPERIENCE TO INCREASE EFFICIENCY.

Author:

Union

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2016 1:14 PM

Notes:

Author:

Zula

Boil Size: 56 Litres

Boil Time: 75

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 3

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: 4/20/2016 8:47 PM

Notes:

Author:

RobO

Boil Size: 4.3 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

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: 4/3/2016 2:54 PM

Notes: http://www.bertusbrewery.com/2016/02/citra-double-ipa.html

Author:

BenMyton

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 7:41 PM

Notes: This session-strength Saison of summer pours tawnygold and perfumes the air with tangy yeast and pungent hop aromas. The flavor is lightly earthy with spicy, flowery hops and a grain-and-bread malt character; caramel malt dukes it out with Saaz and Styrian Goldings (Celeia) through the middle before a palate-cleansingly dry finish. The blend of malt and hops combine to bring out the best in the real star of this sprightly Belgian ale: Wyeast’s immensely popular Saison strain.

2 Weeks Primary - 2 Weeks Bottle

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 3/25/2015 10:23 PM

Notes:

Author:

Steinar Haug

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 6:50 PM

Notes: - Orange peel @ 15 min

Author:

Oscar Barlow

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Brown Sugar

Priming Amount: 116.90g

Creation Date: 9/1/2016 4:08 PM

Notes: Although the malt extract used is lighter than is typical for a English Brown Ale, the molasses and lapsang souchong contribute to the colour significantly bringing it in line with what you'd expect for the style.

Author:

Alex Amyot

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2016 5:45 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 3:04 AM

Notes: During Mash: Bring 3 gallons of water to a boil. Add DME and bring to boil for at least 30 minutes to caramelize.

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2015 11:35 PM

Notes:

Author:

JakeyJ

Boil Size: 2.82 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 72

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: 8/11/2014 10:29 PM

Notes: Specialty Grains in 2.82 gallons of water for 30 minutes at 155 degrees F

Add 6lbs 9.6oz (105.6oz) of Liquid Malt

HOP ADDITIONS
-1oz Perle 60 min
-.5oz Hallertauer 30 min
-.5oz Hallertauer 0 min

Add Buckwheat Honey (1lbs) when you turn off heat at the end of the boil

OG:1.063
FG:1.016