All-grain Homebrew Beer Recipes | Page 48 | Browse 220,000+ at Brewer's Friend

Author:

Logan932

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 45 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 7:20 AM

Notes: so heres my watermelon berliner weisse recipe.
its pretty simple.

mash in and out as usually
but after mash out drop kettle temperature to 45 degrees and with a Ph reader check your Ph (should be at 4.8-5.0) if its higher use some 88% Lactic acid (sparingly) to drop your Ph.

once your Ph reading is right
pitch your ROOM TEMPERATURE lactobacillus (5335) cover with cling film and leave it. (mine took about 16 Hours) check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.

once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)

once primary fermentation is finished rack onto frozen watermelon reduction*
and let sit for 8-10 days.

*watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed.

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 7 g/l

Creation Date: 10/27/2015 11:45 AM

Notes: Basert løstpå LEFTY BLOND fra BCS

Prøver lavere mesketemp (64 mot tidligere 66)

Gjæring startes på 18 grader og stiger til 20-22 etter stormgjæring i løpet av en uke.
Lagres kjølig i en måned etter karbonering

Author:

eric_per

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: sugar

Priming Amount: 200g - 17 liter

Creation Date: 5/5/2016 7:29 AM

Notes: Should have put the flavours in the end of boil not the beginning...

Ferment: 2016-05-03
Secondary: 2016-05-12
Bottling: 2016-05-16

OG: 1.050
FG: 1.010
ABV: 5.3%
17 Liters

Author:

Hadz

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 12:17 AM

Notes: Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes

Ingredients:

Amount Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter

Step Mash Schedule:

NameDescription Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min

Notes:
Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast.

Author:

nota

Boil Size: 7.83 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 11.69 psi

Creation Date: 8/11/2016 4:23 PM

Notes:

Author:

Future Pablo

Boil Size: 7.68 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 5:58 PM

Notes: Double decoction:
Dough in grains into 105F water and rest at 95F for 15 min. Then add 178F water to mash to bring temp up to 122F for 15 min. Then remove 1/3 of mash with slotted spoon into a separate pot (first decoction) and heat to 155F for 15 min. Then heat decoction up to a boil (stirring regularly). Add first decoction back to main mash, bringing the combined temp to 152F for 20 min. Then remove 1/2 of mash (with liquid this time) into a separate pot (second decoction) and heat to boil. Then return decoction to main mash for a final rest at 165F for 10 min.

Author:

rgrosholz

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: 12lbs

Creation Date: 8/9/2013 1:11 AM

Notes: Use decotcion

Author:

Antmuzic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 3:29 PM

Notes: 1lb cranberry pureed at 30
1lb cranberry pureed at 0
1lb cranberry pureed after primary fermentation or at high krausen

Mash Schedule
Strike grains with 4.88 gal of water at 162.2 °F.
Mash at 150 °F for 60 min.
Vorlauf and lauter 2.97 gal in your first runnings.
Add 3.53 gal of sparge water at 168 °F.
Vorlauf and lauter 3.53 gal in your second runnings.
Your combined runnings should be 6.5 gal.

Author:

Brew by Andre

Boil Size: 58 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 84

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2016 9:11 AM

Notes: B8 #004

Meskevann 40 liter:
Kalsiumsulfat (CaSO4): 12 gram
Kalsiumkarbonat (CaCO3): 4 gram

Skyllevann 32 liter:
Kalsiumsulfat CaSO4: 4.5 gram

Author:

Chris F

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2015 11:29 PM

Notes:

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 90

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: 7/20/2012 2:18 AM

Notes:
Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.

Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.

Author:

kspiesman

Boil Size: 120 Gallons

Boil Time: 90

Boil Gravity: 14.6

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 6:05 PM

Notes:

Author:

thomasmckay

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

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: 7/27/2015 7:15 PM

Notes:

Author:

braunbp

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2017 12:13 PM

Notes: 9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time.

4 vanilla bean in vodka add to secondary for 7 days at least

add lactose in the last 10 minutes in the boil.
t

Author:

Rleeret

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 1/23/2016 3:07 AM

Notes:

Author:

Arjun malji

Boil Size: 1200 Litres

Boil Time: 90

Boil Gravity: 15.2

Efficiency: 95

Mash Thickness: 2.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 7:49 AM

Notes: Give it as much conditioning time as possible this will result in the creamy mouth feel like a stout.

Author:

Mica_Stro

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.25

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: 11/22/2015 12:30 PM

Notes: Clone recipe for Harpoon Winter Warmer

Author:

TheGecko

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 12:33 PM

Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day.

Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3.

After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7.

Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation.

NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point.

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 7/25/2019 8:56 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 4.8 oz

Creation Date: 2/5/2016 4:41 PM

Notes: The extract can be substituted for real strawberries added to secondary. I find real strawberries to be highly variable. Only use a high quality extract, like the one available from beanilla.com