All-grain Homebrew Beer Recipes | Page 242 | Browse 220,000+ at Brewer's Friend

Author:

DevinJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2018 3:09 PM

Notes: made 1L starter with two dry s-04 packets

OG 1.072
FH 1.010

Cold steeped 2 oz coarse crushed beans for ~7 hrs
Added sack of cold steep coffee to new sack of 1.5 oz of coarse crushed beans, added liquid and all beans to keg for around 30 mins and then pulled beans out

Author:

BobTheBrewer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.5oz

Creation Date: 12/16/2013 3:35 PM

Notes: FG 1.018

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 1/15/2015 3:54 PM

Notes: Boil 90 min pitch at 68 and let rise to 74 for 48 hours then up to 80

Author:

Amateur Zymology

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: DME

Priming Amount: 100g

Creation Date: 3/17/2014 6:07 PM

Notes: 1 Vial of The Yeast Bay Saison/Brettanoymces Blend

This blend combines on of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial.

Temperature: 66-72°F
Attenuation: 80%+
Flocculation: Medium-Low

1L 80g DME shaken starter.

Both the yeast blend and the hop create a citrus flavour.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

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: 12/30/2017 4:19 AM

Notes:

Author:

Holkedalen

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4.5 g/l

Creation Date: 9/23/2014 8:39 AM

Notes: Gjæring 18 grader i 14 døgn
Cold Crash 0 grader

Author:

Carey B

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2

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: 7/6/2016 1:58 PM

Notes:

Author:

Rowdy Brewer

Boil Size: 7.71 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 5:23 PM

Notes:

Author:

Brewer's Friend Blog

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 6/14/2021 7:47 PM

Notes: Begin fermentation at 65F, ramp up over ten days to 80F.

Carbonate highly.

Author:

Fro-Daddy

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2019 10:19 AM

Notes:

Author:

BenchBrew

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 1:13 AM

Notes: 75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough

Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)

Author:

hamje

Boil Size: 5.72 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: 9/18/2012 8:38 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 2.6

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: 8/29/2015 2:25 PM

Notes:

Author:

Randy Cook

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: corn sugar

Priming Amount: 4oz

Creation Date: 7/14/2014 5:34 PM

Notes:

Author:

bisand

Boil Size: 10 Litres

Boil Time: 15

Boil Gravity: 1

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2017 7:25 AM

Notes:

Author:

Umoyk

Boil Size: 8.6 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 69

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: dextrose + fresh yeast

Priming Amount: N/A

Creation Date: 9/17/2013 12:02 PM

Notes: A part of the first wort is caramelised.
Nutrient is added.

Yeast needs to be very fresh.
The wort is thoroughly oxygenated before pitching and again after 12 hours.

Pitch at 18°C and keep it below 20°C until fermentation is complete.

1-2 weeks in primary, 6-8 weeks in secondary.

Bottled with fresh yeast

Author:

Susquehanna Lagerhaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

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: 11/18/2018 4:59 PM

Notes: Note our brewhouse Efficiency, Scale to fit!

Ferment:
14-Days @ 50F
7-Days @ 68F

Lager:
7-14 Days @ 45F

Cold crash:
2 Days @ 38F

Keg:
36Hr @ 38F/30PSI

Bottle:
Target 2.4 volumes CO2

03/05/2019
2019 Lancaster Iron Brewer VII
~2nd Place Lager Category
~BJCP Category 3C combined average score of 39.5
~Was recommended to increase malt character and mash lower for higher attenuation and add 5-10 IBU's of bittering hops

https://reggiebeer.com/ReggieWeb.php?Web=1000418

03/13/2019

Changed Malt Bill-
Removed Black Patent
Added Melanoidin, Chocolate Rye, De-bittered Black

Changed Hop Schedule-
Decreased 60min Perle
Added 60/30min Saaz

05/26/19

Changed Yeast to WLP802 CZECH BUDEJOVICE

01/14/2020

Changed hop schedule added Styrian Holdings

03/08/2020

2020 Lancaster Iron Brewer
3b Czech Amber Lager, BJCP official score 42/50
-1st Place Lagers
-1st Place Best of Show
-2020 Brewer's Choice Award

~Feedback: less roasty malt & a touch more ibu's

https://reggiebeer.com/ReggieWeb.php?Web=1000526

Author:

Bgaspard1777

Boil Size: 6.81 Gallons

Boil Time: 60

Boil Gravity: 14.8

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Force

Priming Amount: 50f - 17psi

Creation Date: 9/16/2013 2:20 AM

Notes:
Ferment @ 65-66 for 14 days in primary

Dry hop for 7-14 days in secondary then begin cold crashing, bring temp down 10 deg each day until you reach 34 deg.

****Original recipe calls for Caramel 60 and 70 IBU (0.25 oz Columbus at 60 min), adjusted after side by side tasting. Also boosted SO/Cl from 3.9 to 4.3*****

Author:

Jay Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2019 8:13 PM

Notes: Boil the ginger for the last 10 minutes then steep for 30. Inside of a hop spider bag.

Author:

Switz007

Boil Size: 7.28 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2013 6:03 AM

Notes: Brewed in honor of the true light of my life, my incredible bride. Thank you for supporting my brewing obsession! I love ya baby!

Tasting notes:

Ok, so the beer is all carbed up and Chilled. I ended up using the zest and juice of 6 limes after reading this - > https://byo.com/stories/issue/item/1589-what-is-the-best-way-to-add-a-citrus-fruit-flavor-to-your-beer the BYO article that said to use 10 limes for a 5 gallon batch. This was a mistake.

First of all the beer is WAY too limey. I was hoping for "*beer with a hint of lime*" and ended up with "*lime flavor with a hint of beer*."
If I did it again, I'd go with the zest and juice of 3 *MAYBE* 4 limes if they're small.

Second of all the 1/2 lb of crystal 20 in the recipe is too much. I was going for just a slight hint of Malt character to balance the lime but it ended up being close to the color of an IPA! Not to mention that it's not as crisp as I was hoping for.

Using the WLP001 was one thing that definitely was the right choice. Because of the crazy active fermentation, it finished with 6.69%ABV and the higher alcohol at least helps cut at least a little of the residual Malt character, without tasting hot or phenolic. Such a great yeast.

If I were to brew this again, I'd probably just leave out all the crystal and go with a straight 50/50 - two row/wheat malt grain bill and only add the juice and zest of 3 limes at kegging.