All-grain Homebrew Beer Recipes | Page 841 | Browse 215,000+ at Brewer's Friend

Author:

Mike Ward

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2017 8:06 PM

Notes: The yeast was a monster, it went through the yeast in 3 days. It finished at 1.010. The yeast worked so well it moved up my dry hop schedule so I'll be trying thus beer sooner than expected.
At the last minute I decided to add the Hybiscus (that I bought for a Saison). Nelson Sauvin gos to the Rose' side.

Author:

Airborneguy

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/17/2022 4:06 AM

Notes: Smoke 3lbs of the base malt or substitute for smoked malt.
Ferment at 68F for 21 days.
Add 1lb of maple syrup to keg, rack on top. Purge headspace and shake well. Carbonate.

Author:

AJO7730

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.166

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 211.5 g

Creation Date: 6/19/2021 12:12 PM

Notes:

Author:

StuBrews

Boil Size: 7 Gallons

Boil Time: 20

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.2

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: 4/27/2019 6:09 PM

Notes:

Author:

arinomibrewery

Boil Size: 1200 Litres

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 75

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: 11/17/2018 6:48 AM

Notes:

Author:

ijdavis

Boil Size: 3 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: 10/12/2018 11:04 AM

Notes:

Author:

DwackBeer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: 3.1

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: 10/11/2017 1:30 PM

Notes:

Author:

Enzoras

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.98

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: 9/28/2017 1:38 AM

Notes:

Author:

Wurst Brauerei

Boil Size: 23.8 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2017 1:28 PM

Notes: Grain bill modified for supplier grain stocks

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 5:56 AM

Notes: URL for this Classic Saison recipe and 3 other versions of this same malt bill that use different hops.
https://beerandbrewing.com/the-craftsman-saison-recipe/

After boil whirlpool the wort for 10 minutes and then cool to 68 and pitch the yeast. Ferment at 69 for a week or so. Then turn up temp to 72 and continue another 4 days or so until completely fermented out.

Cold crash the beer for several days to clear and keg at 2.5 volumes.

Author:

pointofview

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 5/17/2015 12:50 PM

Notes:

Author:

jonnyp

Boil Size: 2800 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 3.13

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: 1/7/2017 6:15 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2016 10:38 PM

Notes:

Author:

Tempe Closet Brewery

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 10

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 9:50 PM

Notes: Performing a Turbid Mash

Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch.

PROTEIN REST
Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound. This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes.

GELATINIZATION REST FOR RAW WHEAT
Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes.

FIRST TURBID DRAW
Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion.

MAIN MASH BETA AMYLASE REST
Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for half an hour.

SECOND TURBID DRAW
After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion.

MAIN MASH ALPHA AMYLASE REST
Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour.

MASH OUT
Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging.

After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual.

The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze.

Author:

Dohtig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

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: 10/6/2016 5:17 PM

Notes: Use Juniper boughs at bottom of mash tun.

Author:

Max Daniel

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.84 bar

Creation Date: 6/22/2016 10:02 PM

Notes:
No se destaca el lupulo utilizado

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2016 4:50 PM

Notes: #1 wound up on the "Cellar Floor" at completion of fermentation along with my only shattered car boy in 25 years.

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 75

Boil Gravity: 13.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 11:13 AM

Notes: Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II

Boil 90 minutes

Ferment 14 days @ 18-24°F

Inspired by:
http://www.homebrewtalk.com/f14/kwak-beer-252114/

Author:

Patchworx Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 4:10 AM

Notes:

Author:

BeerBeak

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 4:53 PM

Notes: Ferment @62. Crash to ~40 for 1 week.