All-grain Homebrew Beer Recipes | Page 161 | Browse 220,000+ at Brewer's Friend

Author:

AndrewB

Boil Size: 21.1 Litres

Boil Time: 15

Boil Gravity: 1.033

Efficiency: 71

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 12/14/2018 1:10 AM

Notes: This is a quick kettle sour. It's ideal for anyone who doesn't want to risk "contaminating" their brewing equipment with bacteria.

Make up a lacto starter (*); I use Water Kiefer as the source.
Mash as normal and bring to the boil, then flameout immediately and allow to cool down 38 C. Pitch lacto starter and purge kettle headspace with CO2. Maintain temp. Sample every 12 hrs or so to monitor lacto progress. Once it's sour enough, bring the kettle back up to the boil and continue your brewing process as normal.

* Lactobacillus Starter Method
Combine the following ingredients to a liter of filtered water and boil for 15 minutes:
90 grams Dry Malt Extract
20 grams Dextrose (Glucose)
10 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)

- Cool this starter solution down to around 38 C and add 100 ml of filtered water kefir.
- Seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution.
- Let it stand (covered) until pH reaches about 3.4 (5 days in my case), it will vary a lot depending on room temp.
- If you have a means of providing a temperature controlled environment, optimal growth is typically between 30 and 40 C.

Author:

SchuBrew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.5

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: 12/29/2014 11:59 PM

Notes: Base Recipe based of Boulevard's Harvest Dance. Recipe came straight from Boulevard.

Aged in 30 gallon used Dark horse Rye Whiskey barrel that was previously used by McCoys for Ursa Major. Some whiskey aroma and stout aroma.

After a month in the barrel pellicle started forming. Aroma was fruity and barnyard. Started to feed dregs of brett and sour beers for the next 4 months.

Beer thinned out but Brett flavor and aroma dominates in a great way. Has some lacto tartness

Author:

Movatn Bryggerie

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

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: 11/30/2015 9:32 PM

Notes:

Author:

TCD

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

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: 3/12/2019 8:19 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 3:45 PM

Notes:

Author:

petusrocs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 6/23/2015 6:22 PM

Notes:

Author:

Damon Rice

Boil Size: 5 Gallons

Boil Time: 60

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: 2/26/2011 7:02 AM

Notes:

Author:

dtrifonov

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3

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: 5/28/2013 9:04 AM

Notes: Starter - 2 containers of reused, frozen British microbrewery yeast into 0.5L worth.

Author:

timmomyces

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 15.6

Efficiency: 80

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: 12/6/2015 11:12 PM

Notes:

Author:

BrewHop

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2013 3:24 PM

Notes: Need to fine tune this one a bit more. Prolly will have room in the kegerator but will a 6.5 even fit in there? Might have to reduce the size of the batch a bit. Also, decoction mash might be necessary?

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 11/25/2015 6:36 PM

Notes:

Author:

zymurgistic

Boil Size: 274 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: 1/9/2012 2:03 AM

Notes:

Author:

ddebono

Boil Size: 30.3 Litres

Boil Time: 80

Boil Gravity: 10.7

Efficiency: 78

Mash Thickness: 6.153

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 1:25 AM

Notes: Perle hops substituted for northern brewer. Hopping rates increased.

Pale Ale water profile.

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 80

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: 8/6/2014 5:47 PM

Notes: Bottle dregs from Hottenroth pitched on brew day.

Won Bronze in sour beer category at Cowtown Yeast WRanglers 2015 competition.

Author:

Sean Sutherland

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 1.75

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: 7/17/2014 2:38 AM

Notes: OG: 10.61

A multiple gold medal winner at the Colorado State Fair, this decadent vanilla porter
is sure to raise eyebrows. Most vanilla beer
recipes use one or two vanilla beans; this
one uses five and has the base recipe to
back them up. A rich, smooth porter with
hints of rum and molasses behind a coffee-
like roasted character, then infused with
fragarant vanilla. The beans used in this kit
are 100% Madagascar bourbon beans that provide deep, sweet flavor. The final pint emanates a heady vanilla perfume and makes for both a wonderful after-dinner drink or the ultimate ice cream float.

- Urca Vanilla Bean Blend – cut into approximately 1

/2" pieces and add to secondary fermenter

one week before bottling day

Author:

Stumps Brewing

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 11/27/2019 6:52 PM

Notes:

Author:

Djcobbley

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2018 12:11 AM

Notes: Attempting to brew https://www.brewersfriend.com/homebrew/brewsession/252459 with what I had on hand. There really is no replacement for Sorachi hops, but lemon drop might work.

Author:

Porter's Pub

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/25/2016 3:20 PM

Notes: **Batch 1**
This was a delicious fruit beer. I had a hard time locating real passionfruit, so I used a 100% juice blend. The label on the juice said it was 100% juice, but also had pear listed as an ingredient, so I'm not sure what the ratio of pear to passionfruit was. The mango had more presence than the passionfruit, probably because of the use of juice. Need to find real passionfruit for the next brew, or possibly use real pear.
*I found out later that commercial breweries use powdered passionfruit, which is available online. I'll try this for my next batch

Use 1lb fruit per gallon of beer. I pureed the mango and placed it in hop bags in the secondary. For my 5 gallons, it ended up being 6 diced mangos.

**Batch 2**
Used the same recipe, but tried using powdered passionfruit. I learned a few good lessons from this beer. The powder is surprisingly effective and when hydrated it smelled amazing. I added it at kegging which was a mistake. Next batch needs to be only powder without the fresh mangos. I'd like to try powdered passionfruit and powdered mango. The only drawback to this is that the powder is expensive. I used one pouch of passionfruit powder and it was $9 plus shipping. The biggest lesson I learned is that I need to stop using fruit juice. Its sugars are fermenting out to the point where I don't think it's adding much flavor and is really drying the beer out. Lots of changes to be made on the next batch.

**Batch 3**
Again I used the same recipe, but in keeping with the last few years I wanted to try and experiment with the best result of getting the fruit flavor into the beer.
In January I went to a local brewer's convention and met some people from Amoretti flavoring company. I tried their passionfruit and it was what I was looking for, so I bought a 25.4oz bottle of the puree. I used half of it while kegging, along with one pouch of the passionfruit powder I had leftover from last year. I skipped the mango altogether this year (I know, I know....)
I tasted the beer while I was checking my FG, and the powder that I added at knockout had only imparted a mild flavor in beer. It tasted slightly tangy, but not bad. The puree that I added at kegging really brought this beer to where I wanted it to be.
This beer is delicious, and finally fruity and light! Perfect summer beer!

Author:

Amuda

Boil Size: 18.37 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 3.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 86.3 g

Creation Date: 3/10/2017 2:29 PM

Notes: Fermentation the first 2 days 20° C.
After that up to 24° C.
Bottledate 01-07(July)-2022.
Beer was a little hazy.
Taste was really nice.
Photo of the first bottle opened one week after bottling. Taste is a little young (ofcourse) but this will grow a really fine beer. Brew like a Monk haha.