All-grain Homebrew Beer Recipes | Page 43 | Browse 220,000+ at Brewer's Friend

Author:

Tribs 'n Jer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 83

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 3:16 AM

Notes: Beer Style: Saison (16C)
Recipe Type: all-grain
Yield: 5.5 gallons

Ingredients:

10 lbs - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
1 lbs - Vienna Malt (3.5 SRM) (Grain)
1 lbs - Wheat Malt, Bel (2.0 SRM) (Grain)
8.0 oz - Caramunich Malt (56.0 SRM) (Grain)
1.0 oz - Goldings, East Kent [5.0%] - First Wort (Hops)
0.5 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops)
0.5 oz - Styrian Goldings [5.4%] - Boil 15 min (Hops)
1 pkgs - French Saison (Wyeast Labs #3711) (Yeast)
Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.062 (15.0° P)
Final Gravity: 1.008 SG (2.1° P)
Alcohol by Vol: 7.1%
Color SRM: 7.2
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.50 Gallons

Wasn't able to completely sparge. Salvaged approx 3 Gallons. Added 2 cups of sugar. OG~1.065

Author:

enrique

Boil Size: 1.75 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 55

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: Based on Final Vol.

Creation Date: 1/14/2016 9:23 PM

Notes: Brew a Cream Ale with a creamy mouthfeel and full body. Keep it as clear and clean as possible.

Author:

TampaTony

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2014 12:30 AM

Notes:

Author:

ZBrewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 11/19/2015 11:36 PM

Notes: 2018 had stronger alcohol/whiskey flavor, probably from the higher ABV of the base beer. Whiskey adds about 1% ABV.

Author:

Water'n'Wine Truro

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 11/16/2020 4:47 PM

Notes:

Author:

Doemer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 6/24/2016 9:19 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 4:58 AM

Notes: adjust magnum to your bitter level, recirculate while cooling after boiling at 0 for 15 more minutes for last hop addition, 6 yeast needed for this one,or a good 2L starter with 1.079 gravity, use any Chico strain you want, even 05. but use enough. after fermentation keg or dry hop with 2oz Amarillo for 3 to 7 days, filter out yeast and hops with 3 micron filter or cold crash for a week before carbonation and transfer to another keg, this is defiantly a fruit bomb, "great flavor" I ended up letting this one ferment for 10 days then added dry hops directly in without a bag, started bubbling again so let that dry hop 5 days then cold crashed to settle everything, I couldn't be happier, ended up right about the 1015 mark and does have a kick :)

The name is for a type not a brand so this is not a clone of a brand

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

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: 8/17/2018 7:56 PM

Notes:

Author:

Brewers-Folly-Brewery

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 8:04 AM

Notes:

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2013 4:27 PM

Notes: Toast oats at 165C until golden. Beta Glucan Rest for the oats plus 100g (30%) of base malt for 15 mins @ 45C. Add back into mash after the 15 mins.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2015 1:14 AM

Notes: just to remind you when you first wort you add the hops when the wort is roughly at 170 is after sparged to the boil pot so the ibu will not not be 22 it will be around 40 by taste but be smother

Author:

Brewmasterbigz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 1/13/2017 3:20 AM

Notes:

Author:

EricT

Boil Size: 8 Gallons

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: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 10:13 AM

Notes: yeast is munich classic from Danstart
ferment in basement
carrots are shredded and boiled 10 minutes with 1 gallon mash wort and then readded to mash

cinnamon, vanilla bean (scraped) and nutmeg go into a boubon (4 oz) tincture for two weeks. strained and liquid added to keg.

Author:

Jan-Erik

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Sukker

Priming Amount: 7

Creation Date: 1/27/2016 11:10 AM

Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 90

Boil Gravity: 18.9

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2016 9:49 AM

Notes:

Author:

Boil Size: 24.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 4.5

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: 2/5/2018 8:39 AM

Notes: Yeast has been cultivated from a bottle of "Brugse Zot"
Starter OG: ~1.040 ; 2L

So

Author:

KristofferD

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.065

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: 8/19/2015 2:16 PM

Notes:

Author:

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 12:14 AM

Notes:

Author:

blueflint

Boil Size: 3 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: priming sugar

Priming Amount: 2.25 ounces

Creation Date: 8/21/2012 2:40 PM

Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 2/19/2015 12:26 AM

Notes: YEAST
*Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME)
*Start 24 hours ahead of pitch into Wort

MASHING
*grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon)

MASHING STEPS
1) Add the 18 quarts of water (164*F) to mash tun
2) Allow to sit 60 minutes (151*F)
3) Drain out 1-2 quarts of the wort
4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces)
5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times)
6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add)
7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution
8) Allow to sit 10 minutes
9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water
10) Drain all into your kettle, this is your WORT :)