All-grain Homebrew Beer Recipes | Page 179 | Browse 220,000+ at Brewer's Friend

Author:

bradcarlsen

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

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: 11/21/2016 8:35 PM

Notes: Flavor/Aroma:

Herbal like Lipton green tea. Earthy and minty but only slightly. Also, almost soapy but not offensive.

Willamette on it's own is kind of strange and lacking but not undrinkable.

Author:

Ericm53

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.7

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 2:40 PM

Notes:

Author:

gtcole

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 2/17/2012 3:02 PM

Notes:

Author:

Phat Kat

Boil Size: 6.38 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 7:10 PM

Notes: .10 Oz Irish Moss final 15 minutes of boil.

Author:

fermentednj

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.75

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: 7/29/2017 6:08 PM

Notes:

Author:

treyj007

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2014 3:10 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2016 8:58 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2016 5:05 AM

Notes:

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2016 10:24 PM

Notes: Kettle Soured with Wyeats Lacto at 100 degrees for 48 hours. got down to 3.2ph.

Author:

seagondollar

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 11:19 PM

Notes: Brew Date 1/11/16
Added 5 oz cacao nibs 1/26/16
Added Nestle Quick Syrup at Kegging. Then Cleared with Gelatin 2 days later.

Author:

spothier

Boil Size: 11.5 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: Kegged

Priming Amount: N/A

Creation Date: 2/11/2012 2:43 PM

Notes: Used 2 yeasts Safale S-04 in one 5 gallon carboy and Safale US-05 in the other

Author:

Stellenbosch

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.177

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: 10/13/2015 6:18 PM

Notes: mash 64-66C, left for the whole night. First running-offs collected, the rest went for distillation. 6-hour-long boil.
gravity around 1.220, but it is out of scale. 1H NMR doesn't give an answer. Try to evaporate a sample to check what is the sugar content.
Evaporation (60°C, 7days, air circulation) of 50g sample left 25g solids;this means that the wort was 50°P which equals 1.233 g/cm3.
Fermenter was left open @20°C, fermentation picked up after 3 days (!). 15.10.2015

Warto poznać za fundamentalną pracą G.E. Habicha pt. Schule der Bierbrauerei (szkoła browarnictwa)[2]:

Z 1000 kg słodu i 5 kg chmielu produkowane jest około 10,5 hl (1050 litrów) piw

piwa jopejskie trzeba było bardzo szybko schłodzić
By zapewnić naprawdę szybkie parowanie gorącego wywaru przelewano go w duże płaskie kadzie
Wydobyte z pleśniowych jaskiń piwo filtrowano, beczki zamykano, ale proces dalszej, już bardzo powolnej i spokojnej fermentacji trwać musiał jeszcze cały rok

Warto dodać, bo nie wszyscy o tym mówią, że było to także kwaśne piwo. Poziom kwasu mlekowego był całkiem duży, na poziomie około 2% – czyli tak jak w lambicu. Jednak tutaj zostawała olbrzymia ilość cukrów resztkowych, więc kwaśności nie było aż tak czuć
Jakość tego wyjątkowego piwa była rzekomo testowana w bardzo oryginalny sposób. Otóż zawartość pierwszego kufla wylewano na ciężką drewnianą ławę, na której następnie siadali piwosze, by błyskawicznie się podnieść. Jeśli ława unosiła się wraz z nimi, można było kontynuować konsumpcję. Można się zastanawiać, ile prawdy jest tym zwyczaju, ponieważ podobne procedury istnieją w Bawarii – jeśli piwosz w skórzanych spodniach przyklei się do oblanej piwem ławy, oznacza to, że trunek jest odpowiednio treściwy.
http://akademia-piwa.pl/index.php?option=com_content&view=article&id=66%3Apiwo-jopejskie&catid=35%3Ahistoria-piwowarstwa&Itemid=27
Dzięki dziełu „Schule der Bierbrauerei” autorstwa G. E. Habicha, opublikowanemu w 1865 r., możemy poznać kilka technicznych szczegółów produkcji.

Zacieranie odbywało się metodą infuzyjną, zaś obciągniętą brzeczkę gotowano czasem nawet do 20 godzin, aby osiągnąć pożądaną gęstość. Dzięki tym zabiegom z 1000 kg słodu i 5 kg chmielu uzyskiwano ok. 10,5 hl zielonego piwa

http://barclayperkins.blogspot.co.za/2014/06/danziger-jopenbier-again.html

Top-fermented beers, especially Danziger Jopenbier, are discussed by P. Mumme (W. Brauer, 1906, 13). This is a top-fermented, highly concentrated beer, which is seen and drunk more abroad than at home where often not even its name is known. The peculiar smell and taste, reminiscent of port wine, the production methods, fermentation and treatment give Jopenbier something characteristic, because it greatly differs from all other top-fermenting beers from and stands alone in its type. - The wort is left to sponataneously ferment. First of all a thick blanket forms on the surface on which all sorts of moulds grow. These blankets in various vats are again very different from each other in appearance and strength, depending on the points of attack the moulds have found. Gradually, the yeast has developed so that it is able to cause fermentation. - The head, which is often so strong that a 20 gram piece won't fall through it, begins to lift itself. - This is the time when the vats must be covered, because after 2 to 3 days a very vigorous fermentation begins. Before the mould layer has risen to avoid it collapsing. The lids have at the front a wide, somewhat overhanging outlet; through this channel, for 8 to 12 days the beer often pushes out large amounts of loose foam, which is collected in barrels or tubs placed below, until the primary fermentation calms and peaceful secondary fermentation takes place. The foam subsides, the ejected, very bitter beer is filled after the lid is lifted, and the tub is left to itself again. Now in long-lasting secondary fermentation and slow clarification take place, during which the sediment settles. - An analysis of Jopenbier revealed :

Alcohol 3.52%
Real extract 45.04%
Apparent extract 43.20%
calculated OG 49.94%
apparent degree of attenuation 13.49%
Real degree of attenuation 9.81%"
"Jahresbericht über die Leistungen der chemischen Technologie (1907)", 1907, pages 352 - 353. (My translation.)

49.94º Plato is 1230º in SG. The finishing gravity is 1195º. That's quite an achievement having an FG higher than the OG of a Scottish 160/- Ale.

What can you say about the fermentation, other than that it sounds scary and disgusting at the same time. I wonder what it was that caused the fermentation. The slime sounds like some sort of bacteria, despite being described as mould. Did Saccharomyces play any part in the fermentation?

From the comparison to port wine, it sounds like there was both some acidity and considerable sweetness in the finished beer. Given the description of the fermentation, it would be a miracle if there were no trace of sourness

http://www.chmielowisko.pl/2015/02/04/jopejskie-czy-to-jeszcze-piwo/

Author:

Porkbelly Outfitter

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2013 9:00 PM

Notes:

Author:

Backcrack

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.25

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: 2/15/2017 11:26 PM

Notes:

Author:

Tore

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

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: 10/8/2012 9:40 PM

Notes:

Author:

Susquehanna Lagerhaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

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: 9/3/2018 2:29 PM

Notes: Working Clone of Lagunita's 12th Of Never. Any input good, bad, or ugly appreciated!

~Note low efficiency! Correct for own equipment
~Yeast not critical, just clean
~03/09/19 Adjusted Hop Profile... Again
~05/29/19 Adjusted Equipment Profile For New Setup.
~07/01/19 Finished first keg. Made for a fantastic IPA
More tropical than a 12th

~02/26/20 Getting ready to brew again, making more adjustments
-Added sparge step to better efficiency vs full volume mash
-Adjusted water profile for softer profile
-Added Acidulated Malt instead of Lactic Acid for Mash PH
-Swapped out Cashmere hops for Citra hops
-Lowered temp and extended whirlpool for better hop isomerazation
-Doubled dry hop quantities
-Might change yeast?

Author:

seagondollar

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 4:23 AM

Notes: Brew Date 7/1/16
Kegged 8/23/2016

Author:

B B

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

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: 1/13/2015 4:43 PM

Notes:

Author:

NDB

Boil Size: 15.36 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 11/8/2016 6:47 AM

Notes:

Author:

Muddy Mo

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/10/2013 9:01 PM

Notes: Sweeter and darker than a Scottish Ale 80 Schilling; less alcohol than a Wee Heavy; Oak cubes, Scotch Whiskey & A hint of smoke from the Scottish yeast: It's a Scottish Porter!