All-grain Homebrew Beer Recipes | Page 104 | Browse 220,000+ at Brewer's Friend

Author:

MonteBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 80

Mash Thickness: 1.25

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: 8/2/2019 4:36 PM

Notes:

Author:

Taradil

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 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: 1/5/2016 5:15 PM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 1:41 PM

Notes:

Author:

Jimbo64

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 6/18/2012 11:14 PM

Notes: This is the first of 3 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. Experiment 3 English Maris Otter. Ill report back after making and tasting all 3.

Note still a 60 minute boil, but I achieve the IBU I want with more hops and not adding them until 30 minutes in, to maintain more hop flavor and aroma. Takes slightly more hops but worth it IMO.

Cheers, Jim http://jimsbrews.blogspot.com/

Author:

El Día de la Cerveza

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.81 bar

Creation Date: 2/7/2021 7:37 PM

Notes: Hola Cerveceros!!

Os dejo el link a la video-Receta paso a paso en nuestro canal youtube, el video complementa con comentarios para que la podáis hacer igual que la he hecho yo:

https://youtu.be/Dbfv7W0AMp8

Para la tasa de inoculación de la levadura utilicé la calculadora que esta en la pagina de Lallemand y la verdad es que me fue fantastico.

No dejeis de hacer esta receta: es ESPECTACULAR. Las cervezas tradicionales con una buena receta y bien ejecutadas son siempre garantia de éxito. En este caso esta es una muy buena receta...solo falta que la ejecuteis bien :-)

Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo como adición al Mash, pero las adiciones de sales son a TODA el agua. No se como cambiar esta opción en Brewers Friend. Si utilizamos otra agua que no sea el Agua de Bronchales, deberemos hacer de nuevo los calculos. En cualquier caso recomiendo revisar todos los calculos de nuevo aunque utileceis todo como aparece en la receta.

Salud y si la haceis disfrutadla!

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

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: 4/28/2019 9:08 PM

Notes: Let Goodbelly warm to room temp
2 minute boil pre-kettle sour
Lactic acid to 4.5ph at end of boil
Cool to 100F
Purge Kettle with CO2. Seal with Saran Wrap
Kettle sour with L Planatarum (2x Goodbelly shot) to 3.5ph (24h?)

Author:

Marc ook

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2015 7:42 PM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 4:37 PM

Notes:

Author:

Adam Smale

Boil Size: 1.1 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/12/2012 11:48 PM

Notes:

Author:

kent.folkmoot

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.049

Efficiency: 50

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: honey

Priming Amount: 32g/gallon

Creation Date: 4/27/2017 4:58 AM

Notes: Adapted from

http://www.candisyrup.com/uploads/6/0/3/5/6035776/chimay_grande_reserve_-_041.pdf

changelog
2017-apr-28 added .25 orange peel, .25 tsp grains paradise, .25 oz coriander, .25# date sugar, amber sugar, pale chocolate and special B based on another recipe, adjusted water chemistry, scaled to 50% effeciency and 6 gallons to fermentor, 120 minute boil

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 12/19/2013 3:25 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP830, WLP835, WLP838, WLP860

Author:

MWJR

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2016 1:34 AM

Notes:

Author:

105WestBrewing

Boil Size: 39 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 2:59 PM

Notes: WL672 Lactobacillus Brevis
5000ml Starter

Kettle Soured at 110*F 48hrs

Lacto should drop gravity by 2*Plato resulting in a 10*Plato OG

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/12/2015 4:30 AM

Notes:

Author:

Sean Sutherland

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 12/27/2014 7:59 PM

Notes: OG: 1.056
FG: 1.015
ADF: 73%
IBU: 40
Color: 8 SRM
Alcohol: 5.4%
Boil: 60 min
Pre-Boil Vol: 7 gallons
Pre-Boil Gravity: 1.048

Author:

Crookedeyeboy

Boil Size: 26 Litres

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2014 9:30 AM

Notes: BW#2
Based on the original recipe this time I want to achieve the following:

*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.

Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture

Extra Cultures Being Added:

*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer

Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers!

Author:

zolakoma

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/28/2013 5:57 PM

Notes:

Author:

donop12

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

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: 6/29/2018 7:56 PM

Notes:

Author:

MissBrittanomyces

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 7:28 PM

Notes: 2/17/16 - Made 800 ML starter of 1.040

Author:

SchuBrew

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

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: 5/13/2013 6:32 PM

Notes: 2nd place KC Nanobrews