All-grain Homebrew Beer Recipes | Page 115 | Browse 225,000+ at Brewer's Friend

Author:

ZoltanSimon

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 11:27 PM

Notes: Total mash water needed 45.9
Strike water volume at mash thickness of 3 L/kg 30.4
WARNING: Mash tun capacity exceeded.
Volume required: 37 L. Reduce mash thickness
Remaining sparge water volume 15.5
Grain absorption losses -10.1
Amount going into kettle 35.8
Boil off losses -3
Kettle dead space -2
Hops absorption losses -0.8
Amount going into fermentor 30

Author:

Ralph

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 3/9/2012 5:50 PM

Notes:

Author:

Seaview Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Keg

Priming Amount: Forced CO2

Creation Date: 10/2/2015 3:11 PM

Notes:

Author:

schram brothers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 11:33 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 12/15/2013 12:43 AM

Notes: === 12-15-2013 ===
- Bumped all hop additions down to .4oz from .5oz since they're a little high alpha. So, from 48ibu to 40 which is in the style range.
- Doh. Added the 60min Fuggles at 30min instead. No biggy. Bumped up the 15min addition to 1.2oz to get the IBU's back up.
- Doh. Didn't add the pepper in last 5 min. Instead, I grabbed a cup of wort and made a tea with it and added it into the cooling wort. Don't drink and brew, friends.
- OG: 1.064 (refracto). So, 72% BHE.
- 12-28-2013 FG: 1.01 (hydro) Hydro taste: Good look & aroma. Tastes like it has a bit too much bittering hops. Since I messed up the hop addition on this batch, maybe I'll brew it as is one more time. If it tastes too bitter next batch, remove the 60 min Fuggles addition and move the 30 min addition to 15 min. Do NOT increase the black pepper addition no matter what.
- 2-15-14 As this one aged, the black pepper becamed more and more pronounced.

Author:

Rob2010SS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2017 10:44 PM

Notes: Done as a kettle sour. Perform mash, sparge and lauter as usual. Once desired volume is in kettle, perform quick 10 minute boil to kill any bacteria. Chill to 95*F and add lactic acid to drop pH to 4.0-4.4. Add Omega OYL-605 and let sour until pH 3.2 is reached (or desired sourness).

After kettle souring is complete, move to boil and proceed as usual. Use 2 packs of US-05 yeast for fermentation due to sour level being unfavorable for yeast.

After primary fermentation complete, mash up cranberries and rack beer into secondary fermenter on top of the cranberries. 7 days is my standard for this one but adjust as desired.

Author:

cmcdonal2001

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2014 12:55 AM

Notes: For the tincture, chop 3-4 habaneros and let them soak in a shot of bourbon for a few days. Strain the peppers and seeds from the bourbon and add to primary.

Author:

ballerbrewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 12:55 PM

Notes: Chopped peel from three clementines.

Author:

Boil Size: 92 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 12:47 AM

Notes:

Author:

Seth Austin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

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: 9/11/2016 9:54 PM

Notes:

Author:

kahunapig@outlook.com

Boil Size: 6.5 Gallons

Boil Time: 55

Boil Gravity: 1.073

Efficiency: 68

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Tupelo Honey

Priming Amount: 5 oz.

Creation Date: 8/13/2016 3:39 PM

Notes:

Author:

Jake Ainsworth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 4/4/2011 3:09 AM

Notes: Saison Dupont Clone, added an extra ounce of Styrian for aroma at end of boil. Primary fermentation was between 76 and 78 degrees for the first 24 hours, a bit higher than desired.

Author:

Dave_D_Gator

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.25

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: 12/28/2016 2:43 PM

Notes:

Author:

zbeeblebroxxx

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 2.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2016 12:44 PM

Notes: Taken from the awesome DIY DOG -document published by BrewDog in early 2016. You can download the free document here: https://www.brewdog.com/lowdown/blog/diy-dog

Author:

Lliam

Boil Size: 17 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: 10/14/2012 12:35 PM

Notes: See photo for Water Chemistry imported from filename: "2015-3-20, Tank 7 Clone, EZ_water_calculator_3.0.2.xlsx"

Author:

Raabs

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

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: 12/28/2013 10:34 PM

Notes: Soak minced raisins and a cut and scraped vanilla bean in rum. Add raisins in a weighted sack along with vanilla bean in secondary, pitch the rum at bottling.

Author:

Nebula Brewing

Boil Size: 7.8 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 76

Mash Thickness: 1.24

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.82 psi

Creation Date: 12/24/2020 1:08 AM

Notes: Water built up from RO water and used Bru'n Water.
Water chemistry is
CA: 127, MG: 13, Na: 24, S04: 126, CL: 197, HCO: 16

Day 5 hops were added four days into fermentation and left in the fermenter until keg day.

Day 7 hops were added into the keg.

Yeast: 3rd generation LA1318 1L yeast starter.

Author:

John Abrahamsen

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/29/2016 11:12 AM

Notes: Pitch at 18c. Rise to 20c over 5 days.

Westmalle uses pitch rate of 0.25 so do not overdo the yeast quantity.

Use blowoff. Blowoff guaranteed.

Author:

Mall

Boil Size: 48.54 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 9/8/2014 4:48 AM

Notes:

Author:

Mellenoma

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 6/29/2017 12:33 AM

Notes: This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers.