All-grain Homebrew Beer Recipes | Page 501 | Browse 225,000+ at Brewer's Friend

Author:

ConImp

Boil Size: 35 Litres

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: 2/23/2012 12:07 PM

Notes: Tørrhumle fra dag fem.

Author:

Donovanf

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 1/15/2014 6:25 PM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.037

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: 1/16/2015 4:35 PM

Notes:

Author:

keydet52

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 12:06 AM

Notes: Hi Mike
Here is a different version using Brewers friend for the Baltic Porter. I tried to capture/copy the five gallon batch in Classic styles. It matches. I didn't expand to 10 gallons.
Jim

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

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: 9/15/2015 12:19 AM

Notes:

Author:

rodfon

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 1/12/2016 10:02 AM

Notes: O floco de trigo é um ingrediente da segunda receita. Na primeira, a usada foi trigo não maltado. Já para o Opal, era uma adição de 9gramas em 10 minutos. Agora, tem-se 03 adições com Hopburst.

Author:

mitchest

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 9/25/2012 10:30 PM

Notes: Take two on the "Balmain Brown", after the the first one turned out more of a porter (now dubbed the "Balmain Brown Porter") due to a mistake on the brown malt Lovibond value.

Brew Notes:
- 0715 Start, 0745 mash in (esky pre-heat with hot tap water, 75C strike temp, 65C mash), 0900 lauter and sparge (63C on lauter, batch sparge 85-90C strike to ~70C, remix grain bed, 5x 500mL recirculation on all runnings)

- pre-boil 24L @ 1.060; ~64% efficiency, 1000 heat on (2 x 15L pots, one hopped, one boil only), 1035 first hop addition, 1135 flame out

- Cooling in esky via 2x cold tap water bath, 1x ice water bath (accidentally added ice to water from 2nd bath, so ice melted too quickly and slowed down cooling, ~1210 pitch (1L beer/slurry mix US-04 harvested from 1500 Lashes Pale Ale bottled 2 days prior, 2tsp sugar added ~60mins prior to pitch)

- Final gravity x.xxx; x.x%ABV

Author:

Milk The Funk

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 76

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: 12/31/2018 7:40 PM

Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below.

Mash Schedule for BIAB

Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes.

1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required.

2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]

3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes.

4) Raise mash to around 154F. Keep at this temperature for 20 minutes.

5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil.

Fermentation:

Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.)

Variations:

This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity.

As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent.

I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well.

Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour.

For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html

Author:

Bravado

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 1:03 AM

Notes: Dryhops added into primary at full krausen

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 7/4/2016 1:02 PM

Notes: This was way too much coffee and for way too long. Don't brew this unless you like carbonated coffee. It completely drowns out the beer, hops, yeast, and anything else you can think of

Author:

Justin Hladky

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 10:39 PM

Notes:

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2013 10:58 PM

Notes: Pitch starter 66-68. Ferment at 70 for three days ramp up to mid 80's.

Add Brett C at 60-62 deg and condition for 4 weeks.

Author:

testingapril

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 4:22 PM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1.5

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: 1/27/2015 12:52 PM

Notes: aerate for 10 mins shaking
add fruit eiverything in primary and ferment out completely
pure unprocessed honey
1 gallon of spring water
once primary ferment is done transfer to secondary and leave it for 3 - 6 months.
gooseberries can oregon ones, needs to be no preservatives

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

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: 9/18/2017 11:08 PM

Notes:

Author:

kkleparek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 79

Mash Thickness: 1.75

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: 11/25/2017 11:02 PM

Notes:

Author:

Lorraine

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 8/1/2018 6:53 AM

Notes:

Author:

seyahmit

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2020 1:01 AM

Notes: I received the approximate grain bill in mashed and unboiled wort from Petrichor Brewing. They made a 10 Bbl version with the malt percentages in the recipe. I decided on the style and what hops and yeast to use. All the participants will bring the beers they made back as part of a small festival and competition.

Author:

Todd Cogswell

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/3/2020 4:21 AM

Notes:

Author:

Geoff Dyhrberg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

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: 10/15/2020 11:33 PM

Notes: 4th Generation Yeast.
This is a split batch with the German Pils. Single mash and then split into the Polish Pils and the German Pils.
Step mash starting at 120 for 20 minutes, 135 for 20 minutes, and 150 for 20 minutes.
90 minute boil.