All-grain Homebrew Beer Recipes | Page 437 | Browse 215,000+ at Brewer's Friend

Author:

Vulpine Brewing Co.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 18.21 psi

Creation Date: 3/6/2020 5:31 PM

Notes:

Author:

ThomasV

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 11:29 AM

Notes:

Author:

Manta Brewing Co

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 82

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: 5/22/2013 8:12 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 8/22/2015 11:30 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: 2.75oz, 21 days

Creation Date: 3/25/2013 2:43 PM

Notes: Don't be skeered.

Beta gluc rest at 105F for 20-30 min. Sacch rest at 150F for 60 min. Add the 0 min hops, swirl and cover for 30 minutes. Drop the temp quickly, pitch at 68F, raise to 70F at peak of fermentation, and let sit in primary for a total of 14 days. Cold crash for 2 days to 40F, rack to secondary and then bring back to 70F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 70F.

Author:

Fusco boozco

Boil Size: 92 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 7:34 PM

Notes:

Author:

ruggomatic

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2018 5:21 PM

Notes:

Author:

Flying Weasels Home Brewery

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 3.3

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: 1/10/2018 3:51 PM

Notes: Recipe for a classic Bohemian Pilsener

This is a 38L batch. Two 5-gallon fermenters, not the FastFermenter. It's too much work to only yield 26L.

It's a decoction mash too, so you need to have a second burner and a s/s pot that will hold up to 10L or so. Try to organize it so that the 2nd burner is close to the mash tun. You will have to carry 10L of hot steaming mash back and forth!

I BOUGHT A NEW S/S pot, with about twice the capacity as my current one so I can do larger decoctions without worry. So consider modifying the steps to start with a larger volume in the mash tun, which would require larger decoctions.

BUY A 3.5 Kw Induction Heater instead of using the gas burner. Safer, easier, and probably faster.

**YEAST**

My preference is ESCARPMENT LABS CZECH LAGER LIQUID YEAST but any true lager yeast could be used.

Set up a starter two days before the brew. It should follow the "Pro Brewer 1.75 lager" setting on the BF Yeast Calculator. Normally a two-step starter is required.

Note: increasing efficiency for this recipe. 55% is too low. For SaltMines5, it predicted 1.049 and I got 1.060. I've set it to 60%
and dropped total grist by .5 Kg.
**GRIST**
Increased it a bunch with salt mines 4, but maybe too much so, as I just said above, I'm dropping it by .5 Kg. Looking to get around 1.052, but I'm still cheating on the high side. Dial it in closer in the future. (SALT MINES 7 was very close to 1.052.)

700g acid malt is what was required for SALT MINES 7 and I still didn't get to 5.2. I've set this master to 700g but monitor this too.

**DECOCTION MASH**

Use mash cheat sheet at google drive in my beer and brewing folder.

Dough in (protein rest) and first decoction
-------------------------------------------------------------
* Bring HLT to 134F and dough in 19L.
* - Strike temp = 122 °F (50 °C). Hold for 10 minutes (maintain until return of first decoction)
* Pull a thick decoction: one-third to one-half the mash; s/s pot is ~80% full and weighs ~ 9.4 (10.9 Kg minus tare of 1.5)
* Heat the decoction to 150°F; hold for 10 minutes
* Heat the decoction to 162°F; hold for 10 minutes
* Heat the decoction to a boil; boil for 20 minutes. ('boil' means visible boil plus 208F thoughout, with lots of stirring.)

Beta Amylase rest and second decoction
-------------------------------------------------------------
* Return the decoction to the mash, strike temp = 144–147°F ; hold 15 minutes (Maintain with HERMS, if necessary, until return of second decoction.)
* Pull a second thick decoction one-quarter of the mash; s/s pot is ~65% full and weighs ~7.5 (9.0 Kg minus tare of 1.5)
* Heat the decoction to 162°F; hold for 10 minutes.
* Heat the decoction to a boil; boil for 10 minutes.

Alpha Amylase rest and mashout
-------------------------------------------------------------
* Return the second decoction to the mash, strike temp = 158°F; hold for 30 minutes.
* Use HERMS to raise temp to mashout 170F
* get a sample before you sparge. (For SaltMines5, the gravity was 1.096 at this point!)
* Sparge and lauter as usual

**HOPS**

Use 450 alpha points (my system - g * AA%) or 16 AAU (BF system - ounces times AA%) or 30 IBU (BF-reported) of a noble hop. Normally Saaz or Hallertau. Ideally, all of those values should line up with the same values.

Do the first wort hopping thing (https://byo.com/article/first-wort-hopping-techniques):
Take a quarter of your bittering hops and toss them in the kettle as soon as there is wort heating in it. Don't wait for it to reach a boil. Throw the rest in when it reaches a boil, and boil for the usual 60 minutes.

Author:

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 2:34 PM

Notes:

Author:

Toffit

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 3.5

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: 4/23/2016 9:57 AM

Notes:

Author:

w@lter

Boil Size: 16.7 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2016 11:29 AM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

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: 7/17/2015 6:43 PM

Notes:

Author:

thanks

Boil Size: 94 Litres

Boil Time: 150

Boil Gravity: 1.048

Efficiency: 95

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Speise (12%)

Priming Amount: 5L

Creation Date: 3/2/2015 9:24 AM

Notes: Styrian Wolf - boil in mash (6L) & add into batch I
Nelson Sauvin - boil in mash (6L) & add into batch II

Author:

Cabinboysbrewery

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 70

Mash Thickness: 1.4

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: 2/1/2015 9:03 AM

Notes:

Author:

Kortatu

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2014 9:58 AM

Notes: Based on Tripel Karmeliet.
After one week in secondary, lager for at least 3-4 days at 4 ºC or less at nights

Author:

OTB Bike Brewery

Boil Size: 59 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2014 8:39 PM

Notes: Tilpasset 70 % effektivitet
Koking 90 minutter
2 pk. gjær pr. 25 liter

Author:

Cort House Brew

Boil Size: 13.6 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 1.5

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: 10/6/2015 11:44 AM

Notes: FERMENTATION:
Start at 68* raise over 4 days to 73* hold at 73 for 10 days.
As Primary slows down, add 1/2 the belgian candi sugar.

2L stepped up to 3L starter

I calculated the entire amount of Candi sugar under fermentables just for the recipe design. Once I actually am ready to brew, I will remove 1/2 of the sugar to make my gravities line up correctly (i.e. preboil, post boil)

Author:

Beardbrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 6:40 PM

Notes:

Author:

RoyRaf

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2018 12:47 AM

Notes:

Author:

DanC

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2018 7:06 PM

Notes: Step 2: Prepare the Coffee
Fill a half-gallon jug (a growler works perfectly) with about 6-8 oz. of ground coffee, then top with cold, filtered water. Place in the fridge for 24-48 hours. No need to strain – the coffee will settle to the bottom so you can easily pour the coffee off the grounds.

Step 3: Mix the Coffee into the Fermenter
Gently pour the coffee into your secondary fermenter, and then siphon your beer on top of it. Allow 10-14 days in the secondary fermenter, then proceed at you would normally. Bottle or keg for ~2.2 vols CO2.