All-grain Homebrew Beer Recipes | Page 10403 | Browse 220,000+ at Brewer's Friend

Author:

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

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: 10/11/2022 2:04 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2023 5:50 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 67

Mash Thickness: N/A

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: 2/14/2023 1:11 PM

Notes:

Author:

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

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: 2/5/2023 6:01 PM

Notes:

Author:

Boil Size: 1208.55 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 90

Mash Thickness: N/A

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: 1/26/2023 10:25 AM

Notes:

Author:

Kleppedrikkarane

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 1/13/2023 2:55 PM

Notes:

Author:

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

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: 1/5/2023 11:01 AM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: N/A

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: 12/2/2022 11:01 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

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: 11/17/2022 5:18 AM

Notes:

Author:

MonsterCrawler

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

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: 11/11/2022 11:47 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

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: 9/21/2022 1:06 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

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: 4/28/2023 4:36 AM

Notes:

Author:

Boil Size: 7.28 Gallons

Boil Time: 30

Boil Gravity: 14.6

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/16/2023 1:34 PM

Notes: **Ganadora ORO en categoría IPA, Copa C4 de cerveceros de centroamerica Honduras 2023.
Mash a 149°F (65°C) por 60 minutos
Añadir los primeros lúpulos luego del "Vorlauf" (justo durante el lavado o "Sparge"
Boil de 30 minutos
Whirlpool por 40 minutos (from start to rest) Seguir schedule de adiciones de lúpulo
Enfriar, y hacer Pitch de levadura para fermentar a 67°F (19°C) por 2 días, dejar que la temperatura incremente lentamente a 73°F (23°C) hacia el final de la fermentación para que atenue adecuadamente.
Cuando la fermentación alcance los 1.5–2° Plato de la gravedad final (1.020–1.022), hacer el first dry-hop addition (Biotrasformación).
Luego de 3 días, añadir hacer el segundo dry-hop addition por otros 3 días.
Hacer descanso de Hop Creep por 2 días más,
Cold crash de 1 día para decantar particulas sueltas de lúpulo
Hacer transeferencia cerrada a Keg

Author:

UTHOKA

Boil Size: 53.71 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2024 8:49 AM

Notes: Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.

Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)

When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient.

Author:

Bonger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 8/22/2024 6:28 AM

Notes:

Author:

Mgoc

Boil Size: 6.61 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 7.69 psi

Creation Date: 12/1/2024 7:51 PM

Notes: Add 14 grams/4.12 tsp of Calcium Chloride total, half at mash and half at sparge.
Add 5 grams/1.11 tsp of Epsom Salt total, half at mash and half at sparge.

Author:

Boil Size: 33.18 Litres

Boil Time: 30

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.46 bar

Creation Date: 1/20/2025 7:04 PM

Notes:

Author:

FRLinux

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2025 10:38 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 84 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2025 1:01 AM

Notes: Mill the grains and mash at 149°F (65°C) for 60 minutes.

While sparging, maintain the mash temperature at 149°F (65°C), and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the hops, and allow 5 minutes to steep. Chill to about 84°F (29°C), aerate the wort, and pitch the yeast.

During fermentation, allow the temperature to free-rise as high as it wants to go, and avoid head pressure on the yeast—for example, instead of an airlock, loosely cover the top of the fermentor with a sanitized piece of foil or cheesecloth. Watch the kräusen; when it starts to fall, you can add the airlock.

Once the gravity has dropped to about 1.004 (1°P), pitch the Brett. Once the beer is bone-dry, add the dry hops for 3–5 days, then crash and remove the hops (or rack).

Carbonate to about 2.75 volumes of CO2 if kegging, or 3.2 volumes if bottle-conditioning—and we also add more Brett at bottling. Wait 2 weeks for a fresh, hoppy version of Bourgeois—or let it ride. We recently opened one that was 4.5 years old, and it tastes great.

BREWER’S NOTES
Water & pH: We shoot for a 2:1 chloride-sulfate ratio, and we adjust the pH in our kettle with lactic acid to knock out about 5.1.

Fermentation: Back pressure is the enemy of ester production. Our Brett culture started as a modified version of Omega OYL-218 All the Bretts, and now we re-pitch it from the dregs of bottles from our previous batch of Brett-conditioned beer we made. We think of the Brett as a seasoning, not as the main attraction of this beer. But these are all just guidelines—make it your own!