All-grain Homebrew Beer Recipes | Page 369 | Browse 225,000+ at Brewer's Friend

Author:

Brewmasterbigz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 2/25/2017 3:39 PM

Notes: add 3# frozen peaches @ secondary.
Cold crash @ 33c for 7 days

Author:

Eggertsville Brewhouse

Boil Size: 14 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: 7/21/2012 5:37 PM

Notes:

Author:

merlin306

Boil Size: 6.5 Gallons

Boil Time: 89

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: 9/8/2012 6:10 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.25

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: 11/8/2014 9:26 PM

Notes: Description: Going for a nice, smooth, thick, kinda-chocolate'y oatmeal stout with a flavor of biscuit'y bread and oats.

---11-9-2014---
- With 1lb of rice hulls, the mash went very smoothly. In fact, next time I'm going to bump the 2lbs of oats to 3lbs to try and push that limit a bit.
- 1lb of victory is a shot in the dark. Not sure how this will play with the .5lb of roasted barley. 1lb feels like a lot, so if it's still overpowered by the roasted barley, maybe swap the roasted barley for crafa (something that will add color, but not a whole lot of toasted notes). Also, remember that the dark chocolate might do some lifting on the roasted side.
- If it's too thick and syrup'y, drop the C80 a bit.
- This batch, match temp was perfect. No issues. Sparge was done in ~45min. I did use a starter.
- OG: 1.076 w/ 6 gallon yield. Yikes. Recipe says 1.069 @ 5.5gal.

Author:

Bachess

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/1/2020 12:57 PM

Notes: Kettle sour:

In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur
Terug in de kookketel met ph 3.65
Bij koken is de ph 3.54

-----------------------------------------
Catharina Guajava
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 9 SRM = 3 ABV = 5.2%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
78 cup corn sugar (if priming)

Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.

This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.

Author:

dazzla

Boil Size: 60 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 2:48 PM

Notes:

Author:

Dougie Orr

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 9:40 AM

Notes: Yeast starter in 2L 24 hours
1.4L with 140G of Dry Malt Extract (DME) at 20C
WLP001 had sell-by date of 16/10/2016 - nothing happening after 24 hours.

R-pitched with safale Us 05 on Mon 13th March 2017

Author:

Mikklan

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 7:13 PM

Notes: Fermentation room temperature 18 c. for 3 days. 21 c. for 11 days.

Author:

Dornbox

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 74

Mash Thickness: 1.35

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: 8/22/2021 1:06 AM

Notes:

Author:

jspirko

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 5/8/2020 10:44 PM

Notes: - Add Froot Loops to the mash. 336g corn sugar expected from cereal.
- Add corn sugar & lactose 15 mins left in boil.
- Add first dry hop addition 3 days after pitching yeast.
- Add second hop addition 4 days before packaging.

Author:

BitterBrewer

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.82

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: 6/12/2018 3:17 AM

Notes:

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

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: 6/23/2012 1:19 PM

Notes:

Author:

dr511

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67.5

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 2:39 AM

Notes: French Saison Yeast WLP590 and Brett 648

Author:

McKnuckle

Boil Size: 4.13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 2.5

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: 12/22/2014 3:07 PM

Notes: Volume of whiskey used was just enough to cover chips in a small sealed plastic container. Half tsp of spices were sprinkled on the mixture midway through soaking, which was done in a cold environment for 12 days. Entire mixture was placed in secondary and beer racked on top. Spent 2 days warm and 3 days cold, then packaged. Could have gone a little longer but didn't want to risk spoiling the excellent flavor.

Actual FG was much sweeter than predicted (1.025), likely due to lactose and high mash temp plus lack of fermentables in some of the grist.

Author:

Tom Davis

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 5:30 AM

Notes:

Author:

MrMrooz

Boil Size: 15 Litres

Boil Time: 65

Boil Gravity: 12.5

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2019 5:47 PM

Notes:

Author:

Mellow Fellow

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.25

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: 5/3/2016 7:42 PM

Notes:

Author:

The Wild Strain

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 10:12 PM

Notes:

Author:

Brew it Bru

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 83.3 g

Creation Date: 12/20/2023 7:49 AM

Notes: Ferment at 12c for 5 to 7 days, then raise temp to 16/17c for a further two days. Check gravity level. If fully attenuated drop temp to 5c for 4 weeks. or as long as you can wait, Bottle or Keg and wait a further two weeks for secondary carbonation

Author:

Stevenjay1576

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.039

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: 1/19/2019 2:02 AM

Notes: Brewing Water: Distilled water with 1 ml of 10% phosphoric acid per gallon. ½ teaspoonful (2 grams) of calcium chloride and ½ teaspoon of calcium sulfate added to the mash per 5 gallons of finished beer.

Pre-acidify the wort to pH 4.5 with lactic acid.

Boil wort for 15 minutes, then cool to 100° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring.

Add probiotic drink Goodbelly, at a rate of 1 carton per 12 gallons of wort, and allow the wort to acidify to a pH of 3.45 to 3.5, which takes approximately 36 hours.

Cool wort to 65° F, oxygenate, and pitch yeast at an appropriate cell count. Ferment at 65° F for 5 days then add 3 pounds frozen Dragonfruit and 3 pounds mango Mango let sit for 5 more days then enjoy