All-grain Homebrew Beer Recipes | Page 2153 | Browse 225,000+ at Brewer's Friend

Author:

McBrewer99

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 2:57 PM

Notes:

Author:

Kaarlo

Boil Size: 22 Litres

Boil Time: 40

Boil Gravity: 1.085

Efficiency: 77

Mash Thickness: 3

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: 12/4/2019 2:58 PM

Notes:

Author:

Jon B

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 5:18 AM

Notes: Ferment at 50 degrees for 3 weeks. Diaceytl rest at 62 for 3 days. Drop temp by 5 degrees/day until it hits 35. Lager at 35 for 3-4 weeks. Dry Hop last 7-10 days.

Author:

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

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: 6/10/2019 10:29 PM

Notes:

Author:

Maltose Falcons

Boil Size: 24 Gallons

Boil Time: 120

Boil Gravity: 1.068

Efficiency: 77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2023 5:11 AM

Notes: Dough into 20 gal 160 oF water.
Mash at 148oF for ~ 60’
Decocted 5 gal lauter to raise mash temp to 154°F
Collect sparge (180°F) to 22 gallons plus 2-3 gal in separate pot; ran mash tun dry.

Boil 1.0 hours before adding hops.

Caramelized the 2-3 gal gal of wort with 1.25 gal invert sugar down to a syrup.

Add Belgian candy sugar dissolved in boiling wort and candy syrup at last 25 min.
Add caramelized sugar/wort at last 20 min.
Add 5 whirlflock tablets for last 20 min
Add 1 tsp yeast nutrient for last 15 min.

Approximately 20.5 gal at knockout.
Whirlpool 15 minutes cool for 5 minutes to 140 before transferring to 24 gal fermenter.

Cool to 68 F. Oxygenate for 3’. OG=1.087

Yeast; Slurries from Saison Dupont and Dekonink from 5/1/23 brew. Chimay and Rochefort 10 from 6/09/23 brew.

Warmed to room temp beginning of brew day; decanted off most residual beer and fed slurry with approximately 1-2 pints of sterile wort.

Oxygenate 3 min; 2 min after 18 hours. Set
temperature to 70 oF after 24 hrs.

Inverted Sugar: Day before brew day Dissolve rock candy sugar into 1.2 gal at room temp over several hrs.
Add 1/8 tsp citric acid and heat to ~140 and add ~3 mL (0.75 tsp) invertase. Transfer to 1 gal jug and small pot and place in 140 F water batch for 1 hr.

Brew Crew: Art FitzSimmons, Gavin Martin, Jason Naylor, Mike Geyer, John Aitchison, MB Raines

Author:

Blades&Brews

Boil Size: 26.48 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/24/2023 1:10 AM

Notes: Mash 21.5 L @ 67C for 90 MINS
Sparge 8.7 L

Author:

Beernomicon

Boil Size: 3840 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2022 1:45 PM

Notes:

Author:

Leif Arne

Boil Size: 67.13 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.99 bar

Creation Date: 10/2/2021 6:47 PM

Notes:
CaSO4 (meskevann):
20 gram

NaHCO3 (kun mesk):
5 gram

CaCO3 (kun mesk):
5 gram

CaSO4 (skyllevann):
10 gram

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 8/17/2021 11:58 PM

Notes:

Author:

JFCoppola

Boil Size: 7.81 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 74

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.8 oz

Creation Date: 8/3/2020 9:29 PM

Notes: Similar to Permutation 7.08.
Tweaks for ver. 2
Whirlpool temp. to 190 instead of 170
May layer the additions into 1 at 200 and 1 at 180
Only one dry hop after FG is reached and soft crashed to 58 degrees.

Author:

Jay Avrett

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 27.65 psi

Creation Date: 3/22/2020 8:22 PM

Notes: SG - 1.064 on 03/22/2020, yeast looks great, smart pack was very plump when yeast was pitched. Very fresh, mfg. date Feb. 28th, 2020

Fermented for 2-days at 64-66 deg. F.
Moved upstairs for remainder of fermentation: @70 deg. F.

Dry hopping was done on day 4 and day 5, using 1.5 oz of Pink Boots 2019 mix, and made a tea with boiled then chilled tap water, mixed with hops in a sanitized mason jar. Filtered the tea thru a nylon bag on day 4's dry hopping. Day 5, dumped the whole mixture in. Day 6 - kegged and bottled.

Author:

garrad21

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/22/2019 8:42 PM

Notes: Designed to be a dark rye saison.

Author:

Germainium

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2018 6:01 PM

Notes: Yeast
92% -11g - S04
5% - 0.6g - T58
3% - 0.4g - WB06

Fermentation
Day 1 - 72F
Day 2 - 64F
Day 8 - 70F & Dry Hop
Day 10 - 32F Cold Crash
Day 12 - Keg

> Brewed on Brewer's Edge Mash & Boil

> Measured mash ph at ~5.1 - seems a little low and I calibrated my ph meter but it's a cheap one so not sure

> Sparged with 6 ph distilled water at room temp - no sparge adjustments

> Pre-boil SG measured 1.060 on refractometer and ~1.056 with hydrometer after the water cooled = ~80% efficiency as expected

> Spigot clogged during whirlpool so I had to dump into fermenter, unfortunately - going to look at getting a hop spider

> Gravity was 1.066 in fermenter so hit right on

> Measured out yeast blend and pitched straight into fermenter. Fermentation took off in hours and is going aggressively at 24 hours in at 74F

Author:

Two Shepherds Brewing

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.018

Efficiency: 70

Mash Thickness: 1.5

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: 7/24/2018 1:26 AM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 8/11/2017 12:18 AM

Notes: Lactobacillus helveticus Lafti® L10 (formerly known as Lactobacillus acidophilus Lafti® L10)
starter w/ 500ml(DME 45g, sugar 5g, Pi 1g) at RT for 3days
primary fermentation w/ lacto for 3 days->sarc innoculation

Author:

Steelie44

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 30

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: 4/18/2017 5:30 AM

Notes:

Author:

Dana Meier III

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.25

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: 11/14/2016 3:06 AM

Notes: for secondary fermentation; grind all extra ingredients with mortar and pestle to a med/course crush.

Author:

GarageBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 6/3/2016 5:36 PM

Notes:

Author:

Nature of the Yeast

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Sucrose

Priming Amount: N/A

Creation Date: 4/19/2016 10:52 PM

Notes: Rangpur is a Tangerine-Lemon hybrid citrus fruit from India. This fruit can't be found in stores, I used it because I have a very prolific tree in my yard. Substitute any of your favorite citrus, or even a blend. Oranges, Grapefruits, Tangerines, Tangelos, anything works that tastes good to you. And yes, that is no typo, I used 180g, or 6.4oz of peeled zest. I used a potato peeler to harvest the zest. Zest the fruit on brew day for the best flavor. The earlier the better, it took me about half an hour to zest it all.