All-grain Homebrew Beer Recipes | Page 644 | Browse 225,000+ at Brewer's Friend

Author:

weaverrm

Boil Size: 8.75 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 76

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: DME

Priming Amount: 5.7 oz

Creation Date: 5/29/2014 5:21 PM

Notes: During Mash, the original intention was to only rest at 130F and 150F. However, due to temperature miscalculations, Adding 10 qt of water to raise temp to 150F failed at doing so and settled out at 143F. Some mash was then removed and heated up, then added back to mash to raise temp to 150F. Sort of as a pseudo-decoction. It was not raised to a boil, only heated enough to raise Mash temp to 150F.
Also, this was a first attempt at using brewing salts to adjust chemistry. The source water is low in ion content and typically yields a mash pH of around 5.0 with a pale ale type beer at mash temp, so to counteract this effect salts were added to allow pH to be a little higher at Mash temp. Around 5.3. Salts also added to enhance maltiness. Salts were added to mash water and pH of Mash was checked, not the water.

finally, the Vanilla beans are cut and stripped of inner gunk, and the beans are cut into 2-3 pieces. All of which is added to secondary. Condition in secondary for 10-14 days.

Author:

Jason Franssen

Boil Size: 6.49999 Litres

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: N/A

Priming Amount: N/A

Creation Date: 6/12/2012 8:52 AM

Notes:

Author:

joedrums

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

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: 3/2/2015 11:57 PM

Notes:
mash 154 for 60 min, 170 mashout 10 minutes

ORIGIOANL RECIPIE ALL 0.25LBS FOR SPECIALTY MALTS @ northern brewer https://www.northernbrewer.com/documentation/allgrain/AG-NutBrown.pdf

1056 IS OK FOR YEAST

340L chocolate was used 11-4 and English ale yeast
And brown malt not carabrown unknown brand.

12/13 used English 60L crystal Muttons?

Author:

Mungo Parks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2013 1:00 AM

Notes: og of 1.056 -- added 1 gallon of water to get to five gallons -- made og 1.046

pitched at 78° F -- little warm... Ferment for 6 days at 63 degrees- moved upstairs to 68-72 degrees- rack and dry hop on day 9

so - 10 lbs. grain 7 gallon boil nets 4 gallons -- need to figure out for next batch

Brew date may 10
Rack to secondary on may 19- still bubbling very steadily - every 38 seconds
Kegged and bottled on may 22 final gravity1.011

Author:

TomBott

Boil Size: 5050 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 85

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: 11/3/2015 11:18 AM

Notes:

Author:

Legolantalas

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.041

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: 12/5/2019 6:16 AM

Notes:

Author:

Samwhois75

Boil Size: 37 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

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

Notes: x2 pounds of chocolate in mash
x1 pound chocolate malt at mash out
Brewed 5/4/2017

400gr dry yeast
Brewed 11/28/2017

On 12-1-2017 gravity 1035

Author:

Pinetops

Boil Size: 5.51 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 69

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/26/2022 6:23 PM

Notes: [Original notes translated into English from original recipe - see URL]
The amount of mash and rinse water you should use depends on the equipment and the method you are brewing with. As an estimate, we can say that you can use 16 l of mash water and 13.5 l of rinsing water for this beer. Some brewing machines (e.g. Speidel Braumeister) may require larger amounts of mash water. Always check the manual of the equipment you use.

In this beer, a more advanced mash scheme might be worth trying:
55 C (131F) for 15 min (protein step)
63 C (145F) for 45 min (beta-amylase step)
72 C (162F) for 15 min (alpha-amylase step)
77 C (170F) for 5 min (knead)

OR:
Mashing at 66 C (151F) for 75 min. Mash at 77 C (170F) for 5 minutes if you have the opportunity to increase the temperature in the mash.

Cool down to 9 C (48F) before pitching the yeast.

Fermentation at 10 degrees until 2/3 of FG is reached (typically after 10-14 days). Then increase gradually (approx. 1 degree per day) to 17 degrees. Keep at 18 degrees for 2-3 days. Then lower to 10 degrees or lower before bottling (20-28 days in total).

Yeast alternatives: WLP830, WLP838, Saflager 34/70

###########

Modified original recipe with details from another and changed mash to a step schedule with three decoction steps. The decoction steps are to be conducted sort of in parallel with the mash step before it.

Using long, insulated gloves (https://a.co/d/795ZKxH), I dipped a quart pyrex measuring glass into the mash tun and removed four scoops of drained mashed grain. You still want some liquid but it should be a thick mash. I roughly measured 3 gallons of milled grain in my grain bucket at dough-in so that is why 4 quarts to be decocted (1 gallon which is roughly 1/3 of grain)

I put this in a 5.5 quart pot sitting on an induction hot plate set up beside my mash tun. It would take about 10 minutes to get to boil. So generally, I would get mash tun to temperature for a step, wait about 5-10 min. and then scooped out grain to be boiled. Once boiled for 20 min. the mash step time would have expired and I would put the grain back. The extra heat of boiling would help raise to the next step although it usually took a little more heat. Once at the next step temperature, wait 5-10 minutes and repeat. Ultimately, this added 1-2 hours to my typical brew day time.

The triple decoction did raise SRM so I did not use the Carafa Special III that was in the original recipe. Brewer's Friend is calculating SRM from the grain bill but with decoction, I estimate it to be around 18 at the end of the boil.

Author:

Todd Cogswell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 81

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/3/2020 6:07 PM

Notes:

Author:

Mazsi

Boil Size: 39 Litres

Boil Time: 70

Boil Gravity: 1.057

Efficiency: 63

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 8:13 PM

Notes: Méz a forralás utolsó 5 percére vagy utólag az erjesztőbe, de akkor előtte pasztörizálni!

Plusz dió és egy narancs lereszelt héja rumba áztatva erjesztés után!

Author:

LaLaLogan1

Boil Size: 410 Gallons

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/23/2017 3:14 PM

Notes:

Author:

hines57

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: N/A

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: 2/20/2017 4:50 PM

Notes: True IBU is 5-7 target.
Use split Main and Cereal mashes.
1. Main Barley mash at 123F for 45 min.
2. Cereal mash + 1 lb crushed barley from main mash grain (note wheat is Raw crushed wheat) = 123F for 15 min (then save 1 Qt Turbid water for end of boil) Add more Mash water if needed to thin out , 155 for 15min, then near boiling to be added to main mash. Target = 155F for 45 min. Add Maltodextrin, Sugar, Turbid liquid and Yeast Neut at end of the boil. Primary Ferm in Carboy until slows then transfer to 10 gallon Rum Barrel. After ferm slows remove and bottle enough Lambic to replace volume of 5 lbs dried Apricots. Barrel for 1-2 years. Top off barrel with bottled lambic as needed. Note Brett will take down to 1.010 so ABV might be over 7%

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/11/2017 2:58 AM

Notes: Took 2nd Place At The Cascade Cup in May 2017.

http://competition.cascadebrewersguild.com

Try to find Fawcett Crystal and Chocolate. Gordon Strong suggests this is the key to the recipe.

I could not track down Fawcett, so went with Hugh-Bairds Crystal and Chocolate.

Other hop options: Kent Goldings, Goldings, Fuggle.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 79

Mash Thickness: 1.1

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: 8/13/2016 8:19 PM

Notes:

Author:

Birarzu Brewery

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 4

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: 6/23/2016 8:42 AM

Notes:

Author:

ardentmonk

Boil Size: 1.25 Litres

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 2.8

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: 3/15/2016 4:20 AM

Notes: 3/14/16
I want to know firsthand what molasses taste like in a brew.
Tap water to 1.25L, DME boiled but molasses added to sanitized 2L mason jar. I will pour the wort off the boil into the mason jar in an effort to keep some of the molasses aroma. Added a pinch of Fermaid-K at pitching.

Update- was very homebrew tasting, hadn't had a funky brew in years a little oxidized but shouldn't have been with a pin hole saran wrap and only a week old. Not pleasant.

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 3.7 oz.

Creation Date: 3/7/2016 10:21 PM

Notes: Make 1L yeast starter at least 48 hrs prior to brew day.

Taste: Not a lot of maltyness, slight bitterness, not too much of a fan of the hop flavors.

Color: Color is perfect for a blonde ale - not a lot of sediment

Smell: Nise crisp smell with a slight florally aroma.

Things to Change: Change base malt from Golden Promise to Maris Otter. Try switching the order of the hops, or switching altogether.

Author:

ccc1912

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 85

Mash Thickness: 1.5

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: 2/25/2016 2:35 AM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 12:36 AM

Notes: Add sugar at first wort

Ferment up to 80 degrees.

Malt option: replace pale ale with Vienna and Pilsner

Spices option at 15 minutes: 1 oz each of orange peel and ginger root, half teaspoon of coriander