All-grain Homebrew Beer Recipes | Page 943 | Browse 215,000+ at Brewer's Friend

Author:

Brewing Bard

Boil Size: 6 Gallons

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: 1/25/2012 1:59 PM

Notes:

Author:

Brewing Bard

Boil Size: 7 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: 9/19/2011 5:26 PM

Notes: The Pilsner was an efficiency addition, since mine was quite low. If yours is normal you can leave out the Pilsner malt altogether. This beer had a slight issue during fermentation. On a few days the temp exceeded 75 degrees, but was quickly chilled in a large bucket and kept there for a week at 65 degrees. Right before the cold crash and during the chill phase a salty and slightly funky smell was coming from the airlock and the beer. Samples tasted fine, but had a bad smell which therefor inhibited taste mildly.

I thought perhaps the higher temps caused the yeast to produce off flavors and after researching London 1028 I found that it can produce sulfur notes at high temps. I wouldn't call what I smelled sulfur, but since it is known to produce some odd notes at times I figured I could let this pass. I also though the yeast itself was the cause, so I added finnings during the crash to drop it out.

Good news is after bottling and letting them condition for another week the odd smell is completely gone.

Taste Notes:
Aroma - Smells roasty with a hint of sweetness and malt. A tad earthy from the Goldings.
Color - SRM is spot on.
Taste - Roast up front with hop bitterness as the roast recedes. No pronounced big malt flavor.
Body - Dry, balanced.

Author:

Wendy Cottrell

Boil Size: 5.5 Gallons

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: 5/24/2011 12:43 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 1/29/2015 2:42 AM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 2/13/2015 5:30 AM

Notes:

Author:

adamnimmo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

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: 4/12/2015 3:54 PM

Notes: Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).

If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.

Author:

ellerbrew

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2013 2:15 PM

Notes:

Author:

BenchBrew

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 68

Mash Thickness: 4.17

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 10:17 PM

Notes: 1987 Boddington's East Lancashire Mild recipe
Added 25g of black
recipe calls for 7% brewers caramel and lists the FG as 1.006 so assumed 80% attenuation and substituted candy sugar for caramel
calls for 90 min boil

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2016 9:48 PM

Notes:

Author:

lyna

Boil Size: 182.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 77

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2016 2:43 PM

Notes:

Author:

Furry Horse Brewery

Boil Size: 4.75 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2017 3:09 PM

Notes:

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 11:42 AM

Notes: Start whirlpool at 76C and allow to drop over the course of the 30 mins.

Pitch at 17-20C and allow to rise to 21-23C. Ramp temperature at 4 days to end of fermentation along with sugar and dry hop.

Cold crash after 4 days and carefully rack directly into cornelius keg or bottling vessel. Condition at least two weeks.

Author:

7 Slot Brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 2:56 PM

Notes: Cold smoke with Peach wood 3 lbs of the Belgian Pale Malt

Author:

JPSobral

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.5

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: 2/22/2017 11:03 PM

Notes: Grai malt was bought crushed

Author:

seankelly789

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: DME

Priming Amount: ?

Creation Date: 11/10/2016 2:31 PM

Notes:

Author:

ssuhy65

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 5:27 PM

Notes: Source: http://www.seriouseats.com/recipes/2013/01/parting-glass-belgian-dubbel-recipe-how-to-brew-beer-at-home.html

Grainfather:
Mash water: 5.21 gal
Sparge (5 gal batch): 2.38 gal

Author:

brewmer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: force carb

Priming Amount: N/A

Creation Date: 7/15/2016 2:13 PM

Notes:

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 7/13/2016 3:14 PM

Notes: How to make Belgian candi sugar:
http://www.franklinbrew.org/wp/?page_id=391

2 tsp of chalk added to mash
40% of mash water is distilled
All of sparge water is distilled

Author:

lankinho

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 61

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 1:17 PM

Notes:

Author:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 9:57 AM

Notes: Strike Water Volume=30L. Strike temp=65C. [TO BE UPDATED: Mix tap water and RO water in 10:90 ratio (3L/27L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, and 5ml lactic acid. Mash ph estimated to 5.35.] Chill boiled wort to 31C. Add vitality starter (1000mL H20 with 100 grams DME on stir plate at the beginning of brew day). Fermentation schedule: Day 1-3 @ 30C; Day 4 @ 28C; Day 5 @ 26C; Day 6 @ 24C; Day 7 @ 22C; Day 8-17 @ 21C.