All-grain Homebrew Beer Recipes | Page 370 | Browse 215,000+ at Brewer's Friend

Author:

hamje

Boil Size: 7 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: 9/2/2012 2:50 PM

Notes:

Author:

Vulpine Brewing Co.

Boil Size: 14.25 Gallons

Boil Time: 75

Boil Gravity: 1.044

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: 5/10/2022 9:24 PM

Notes:

Author:

Canadian Steve

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.029

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: 8/25/2020 11:57 AM

Notes: This is a first attempt to clone Sapporo Premium Lager from Japan.

Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.

Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)

My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)

W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.

Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.

Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.

The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.

I will adjust the recipe and update the notes in the future.

Author:

rachi6

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 3:52 AM

Notes:

Author:

Boil Size: 490 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 4/24/2015 4:45 PM

Notes:

Author:

boyd@chubbysquirrelbrewing.com

Boil Size: 101 Gallons

Boil Time: 90

Boil Gravity: 1.047

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: 10/1/2018 10:59 PM

Notes:

Author:

EspFark

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2014 2:40 PM

Notes: CaCO3 4 g per 10 L mesk = 20 g

NaHCO3 2 g per 10 L mesk = 10 g

Oksygen
Gjærnæring
Protafloc

temp 18,5 grader i 7 dager
temp 19,5 grader i 7 dager

Author:

shelly14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dme

Priming Amount: 1.25 cup

Creation Date: 3/23/2020 12:46 AM

Notes: This was a head turner at my brew clubs meeting. the peated malt can just barely be perceived in the background. All in all it turned out very good.

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

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: 6/1/2016 11:48 PM

Notes: Other ingredients are the minutes under the boil is down, example coriander is 10 minutes until end of boil or 80 minutes into the boil.

Author:

fwiedman@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.33

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: 3/8/2016 10:30 PM

Notes:

Author:

Smedster

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

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: 2/13/2016 2:28 PM

Notes: Split 2 ways with London III and Dry English yeast

And Conan if I keep the slug I have

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

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: 3/19/2015 9:29 PM

Notes:

Author:

casey langford

Boil Size: 7.5 Gallons

Boil Time: 90

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: 10/14/2012 4:24 AM

Notes:

Author:

futur3h4wk

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 9 oz

Creation Date: 9/13/2014 8:37 PM

Notes: Whip potatoes let cool, stir in to mash at dough in.

Author:

Lopezbmx86

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2016 7:29 PM

Notes:

Author:

ssuhy65

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 8/31/2016 2:04 AM

Notes: Dissolve DME in wort outside of kettle to avoid scorching. Add preboil to make sure hop utilization is correct.

In secondary, add vodka soaked:

4oz cacoa nibs
1 vanilla bean, chopped
1 cinammon stick, broken (2-4g)
2 dried ancho peppers, deseeded
2 pasilla peppers, deseeded
1 Guajillo pepper

Replaced Chocolate Rye Malt with same quantity of Chocolate Wheat.

Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.

Author:

Meadhawg

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 6/12/2018 8:25 PM

Notes: Heat 1 Gallon water to 110 F and mix with Honey in a 7 Gal fermenting bucket. Shake to thoroughly mix and aerate. Add yeast nutrient and additional water 1 Gallon at a time, aerating after each addition, to a total of 6 Gal.

Use 1/4 cup of must to rehydrate Lalvin D-47 yeast. Chop raisins and cranberries, and add to must. Add yeast; primary fermentation should take between 14-21 days.

Rack to secondary with 2 Lbs of cranberries, ginger, orange peel, and cinnamon in a sanitized mesh bag for 10-14 days.

Rack to tertiary with pectic enzyme and fining agent for 7 days. Cold Crash if necessary for clarity before bottling. Add Potassium Sorbate at bottling to kill yeast and backsweeten if necessary.

OG 1.080
IntG 1.004 IntABV 10.5%
FG

Author:

SimonM

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 65

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: 7/2/2018 6:52 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.016

Efficiency: 75

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: 7/12/2018 1:19 AM

Notes:

Author:

Mesterbrygg AS

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 9:30 AM

Notes: Stop lautering at SG 1060 and add brown sugar until you reach SG 1082-1085.