All-grain Homebrew Beer Recipes | Page 1067 | Browse 215,000+ at Brewer's Friend

Author:

Rule Of 5

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 10:21 AM

Notes:

Author:

NotTooBadBrewing

Boil Size: 7.718 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 86.3

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 2/14/2022 5:54 PM

Notes: Part 3 of my Helles Series "Ex-beer-ment": To brew three batches with the same malts, hops and water profile , and change the yeast and compare the tasting notes.

Pitch yeast at 62 deg F. Ferment under pressure at 1 bar (+/- 12 psi). At 2/3 final gravity raise temp slowly over 2 days to 70 deg. F. for D rest. under pressure at 1 bar. On day 14, crash to 38-39 deg. F for min. 48 hours. Transfer to conditioning at 33-35 deg. F. for 5 weeks (or as long as you can stand it) under pressure at 12 psi.

Submit to Mayfaire Woodland Hills CA, May 2022

Third Place 5-C Score 38

Submit to CO State Fair Boulder CO, May 2022

Results to follow in June 2022

Author:

Wolf Pack Brewing

Boil Size: 40.11 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.98 bar

Creation Date: 12/22/2021 8:29 AM

Notes: Silver in River Valley 2022 Competition 22/05/2022

* Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure
you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10
days.
1. Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach
insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast.
2. Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to
75°F/24 ̊C.
3. After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample
is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C.
*If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if
needed.
4. Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C.
5. 24-48 hours later, package the beer.

Author:

BeefyStewBrews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 8.7

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2021 4:32 AM

Notes:

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 2.5

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: 8/5/2017 1:58 PM

Notes: 0 66.5
15 67.5
30 67.5
45 67.5
60 67
75 67
90 67
OG 1.066
FG 1.016

Author:

Vincent M

Boil Size: 28 Litres

Boil Time: 15

Boil Gravity: 1.031

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: 5/30/2017 1:47 PM

Notes:

Author:

HopDawg

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 90

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: 11/21/2016 8:01 PM

Notes:

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 72

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 1:55 AM

Notes: Version 2 -

-Beaucoup moins de vienna (passé de 30% èa 6%)
-changé le sucre de cane pour du candi
-Monté la température de mash de 66 a 68
-Changé la levure Belle saison pour de la Wyeast Abbey ale
-Enlevé le houblon Tettnanger, changer pour Sterling, nugget et citra
-ajouter des minéraux, je crois que le ph original était trop haut

Une toute nouvelle bière!
------------------------------------------------------------------------------
Belgian ale de soif pour Noel. Douce, bien claire, sèche mais avec du corps quand meme et un nez juste assez floral. J'ai le gout d'essayer un nouveau houblon noble pour l'occasion. J'ai mis Belle saison a titre de référence. Mais je crois qu'une bonne atténuation est importante pour y ajouter l'aspect "souafe". De plus, on sait que la belle saison travaille vite, donc ça serait assurément prêt pour les fêtes.

------------

Og 1.037
650g au lieu de 500 cane sugar pour atteindre OG

FG belle saison 1.002 Dry hop 2.5oz 1.5 jours Tettnanger 4.6%
FG Saison III 1.003 Dry hop 3oz 1.5 jours Mosaic 4.5%

Author:

richard_mcateer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 2.7

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: 9/7/2016 12:57 AM

Notes: Trying an all Simcoe session IPA, but with chloride water and a protein-heavy grist.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Turbinado

Priming Amount: 100g

Creation Date: 9/5/2016 2:05 AM

Notes:

Author:

Kalan

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 1/19/2013 12:30 AM

Notes:

Author:

Marc ook

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 73

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: 10/3/2015 3:22 PM

Notes: Dry yeast rebranded

Author:

richard_mcateer

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 5.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2015 3:30 PM

Notes: Note - final kettle volume of 44 L expected, to allow 21 L in each of 2 fermenters. Due to thermal expansion, this is nearly 46L of hot liquid (finish boil with 12 gallons in pot).

13.6 gallons or more going into the boil (pretty full in a 16 gallon pot!)

Author:

ashley rook

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 0.7

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: 9/1/2015 4:54 AM

Notes:

Author:

Reeder

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 10:43 PM

Notes: Mash Schedule

Strike grains with 6.59 gal of water at 168.3 °F.
Mash at 155 °F for 60 min.
Vorlauf and lauter 4.14 gal in your first runnings.
Add 2.11 gal of sparge water at 168 °F.
Vorlauf and lauter 2.11 gal in your second runnings.
Your combined runnings should be 6.25 gal.

Author:

kraw

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 3.9 oz

Creation Date: 2/14/2015 3:57 PM

Notes: Chocaolate (increased to .75 lb for loss of efficiency), Blackprinz, and Roasted Barley is steeped in 2.25 qts water at 155 over the course of the mash and not included in the mash. It is added to boil kettle when the first wort is drained from mash tun. Should result in ~1.5 qts to the boil

yeast starter:
1).75 L 24 hours
2) pitch to 1 L starter for 24 hours

Ending Cell Count: 301 billion cells
Resulting Pitch Rate:0.88M cells / mL / °P

work cited:

http://www.madalchemist.com/archives/mashing-the-perfect-sweet-stout/comment-page-1/

Author:

Mystic Brewing

Boil Size: 7.00004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 5/30/2011 5:36 AM

Notes: you may notice that this IPA is on the lower end of the bitterness range for the style. There's a reason for this. As we all know, hops bitterness fades with time. The original IPA was brewed at a higher alcohol level and higher bitterness than a Pale Ale. It was then put into casks along with more hops and shipped to India. That was a 5-7 month long voyage and during that time the dry hopping added aroma and flavor and helped preserve the beer, but it didn't add bitterness. In fact the bitterness level dropped during that crossing. Since We don't tend to let our beers age 5-7 months before drinking them, I designed this to have a lower bitterness than just about all other IPA beers on the market. This recipe produces a beer that is higher in alcohol, balanced in bitterness and very hoppy in aroma and flavor. This is my idea of what an IPA would have been like when delivered to India. I know I enjoy it as do my friends (some are serious IPA snobs too) and I think you will too.

Author:

Greg Akins

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 82

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: 2/29/2012 5:39 PM

Notes:

Author:

th Cap'n

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2014 4:55 PM

Notes: 4 Liter starter with 410.5 grams DME.

Toast oats at 325 for 15 min.

Author:

Wazza

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 3/13/2013 8:57 PM

Notes: Directions
Strike water 19.7-20.0L @ 73.9°C = 66°C (if 6.55kg grain at 5°C)
Mash grains at 66-67°C for an hour or until starch conversion is complete. Mash out at 77°C and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 19°C and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 19°C until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.