All-grain Homebrew Beer Recipes | Page 649 | Browse 225,000+ at Brewer's Friend

Author:

Sleepy dog brewing

Boil Size: 5.8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.7

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: 2/23/2017 1:35 AM

Notes:

Author:

BigDaddy84

Boil Size: 7.15 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2023 2:47 PM

Notes:

Author:

jtbai

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: 2/10/2022 5:13 PM

Notes:

Author:

Hans Fredriksen

Boil Size: 53 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

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: 6/25/2018 6:05 PM

Notes:

Author:

krupster

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.5

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: 11/17/2017 12:44 PM

Notes: Experimental "imperial" kvass with leftover rye bread from the canteen at Work. Will update as soon as its doen. It is only going to ferment for five days to a week, and then being bottled.

Author:

Saddler

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 10:11 PM

Notes:

Author:

JLS

Boil Size: 7.5 Gallons

Boil Time: 60

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: 10/3/2012 3:49 PM

Notes:

Author:

AckwellP

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2017 7:11 PM

Notes:

Author:

Norsk Malt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 4/13/2016 2:42 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

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: 2/7/2016 1:39 AM

Notes:

Author:

Husker71

Boil Size: 2.67 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

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: 11/24/2015 1:54 AM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 74

Mash Thickness: 1.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 12:45 PM

Notes: Fermentation instructions:***
- Start the yeast at 70f for 1 day, then ramp up naturally to 78-80F, maintain till FG is reached then condition in bucket or carboy for 1-2 weeks at 70F till final gravity,target ferm temp is 79F ±2. Should ferment very dry.
- Use Fermwrap for temp control
- Maybe skip the cane sugar addition and just keep it simple. (6Oz if used)
Notes:
- Drop 9.6 OZ of base malt from bags in place of 6 OZ cane sugar. (drying FG)0.6Lb 2-row dropped in place.
-

---->--If you live close to an IKEA, stop by their food section and pick up a container of Dan Sukker Light invert beet sugar syrup. You'll use one whole container in one 5.5 gallon batch.

Author:

undecided

Boil Size: 12.87 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 92

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 1:54 PM

Notes: split batch. 5 gallons will be chilled to pitching temperature, yeast pitched. The other half will include 2oz cascara in late whirlpool. Additional 1oz? of cascara in secondary.

Author:

munja

Boil Size: 29 Litres

Boil Time: 60

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: 4/24/2014 11:37 AM

Notes: http://www.bjcp.org/2008styles/style07.php

http://www.homebrewtalk.com/f63/hbt-bjcp-comp-winning-california-common-141076/

Author:

SuperCoolGuyBrewing

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Tank

Priming Amount: 1

Creation Date: 1/9/2017 9:51 AM

Notes: - supposed to use crystal 120, but no british version available.
- other yeasts to use = 1318, 1335, and 1275.
-must areate beer extremely well, and build a very strong starter.
** If FG too high, stir up yeast cake**
-Look for first gold hops - makes good dry hop. - Also, consider amber malt instead of victory for a re-brew/mod (Used at 3 - 4% of grist).

Target FG is 1.008-1.010.
Target ABV is 4.2 - 4.5%

Ferm:
Start at 64F, with pitched yeast let free rise to 68F till 50-60% attenuated (about sg of 1.027 - 1.025), then drop temp back to 64F till complete. Age 1 week at FG, then crash cool to 3F for 3 days, and cellar for 1 week at 55F. Transfer to keg, Carb at 2.2 volumes of CO2.

Target pitch rate is 0.5 to 0.75 ml/p/mill

Brewing: Target pre-boil = 28.75 qt

Author:

BenchBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.5

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: 11/26/2016 10:47 PM

Notes: Shoot for hazy golden hue. No Irish Moss in boil
7 day dry hop schedule is added loose to primary right after high Krausen
Other dry hop is after transfer to keg

Author:

Bakke Brygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 79

Mash Thickness: 4.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 5,5 g sukker/l

Creation Date: 11/17/2017 11:37 AM

Notes: Bakke Brygg Mild Jul er en maltfokusert, men drikkbar ale i landskapet mellom en engelsk mild ale og en engelsk brown ale. Ølet har en relativt lett kropp og et maltpreg med hint av nøtter, toffee, tørket frukt og lysrøstet kaffe, balansert av et mildt, jordlig humlepreg.

Dette ølet kan være drikkeklart på et par uker om du tapper på fat, eller 3-4 uker om du tapper på flasker, og er dermed et godt alternativ for deg som er litt sent i gang med juleølbryggingen. Ølet fungerer også godt som en avveksling fra de kraftigere og tyngre juleølene. Brygg denne som en del av førjuls-sysselen!

Pitch gjær på 18 grader. Gjæring på 19 grader til stormgjæring roer seg ned (tar typisk 2-4 dager), deretter 21 grader i 5-10 dager. Vi anbefaler minimum 10 dager total tid på gjæringskaret, men eksperimenter deg gjerne noe mer nedover hvis du føler du har god kontroll på gjæringsprosessen!

Gjæralternativer: Safale S-04, WLP002, WLP005, WLP007

Vi anbefaler å bruke gjærnæring og klarningsmiddel. Disse doserer du etter anvisning på forpakningen.

Author:

Alessio V

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/4/2019 3:12 AM

Notes:

Author:

Jan Torstein

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.043

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: 3/13/2020 11:11 PM

Notes:

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.