All-grain Homebrew Beer Recipes | Page 1186 | Browse 215,000+ at Brewer's Friend

Author:

chewyheel

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 3:01 AM

Notes: Ran off 7 gallons into boil, ended up with approximately 5.5 gallons of wort. Don't think I got as much wort as possible since rye seemed to clog mash tun a bit. Boil off was not as much as estimated by the calculator.

Only 2 gallons from first runnings, 5 from second.

All water used was spring water from Food Lion.

Actual OG 10.056, 2 packs of rehydrated yeast pitched at around 67 degrees, stirred for 5 minutes.

Author:

Wolf Pack Brewing

Boil Size: 69.07 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 6/24/2023 2:38 AM

Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

Silver in River Valley 2022 Competition 22/05/2022

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh.

Author:

dwolfgra

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.28

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: 9/5/2021 4:39 PM

Notes: 11 oz crushed Sweet Maria's Columbia Inza Rio Paez coffee beans added to mash: cherry, cooked apple, winey plum, profusely sweet, tea-like aftertaste & tannic bittering

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1

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: 7/9/2021 8:40 PM

Notes:

Author:

Cervezanefrona@gamil.com

Boil Size: 70 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 53

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.48 bar

Creation Date: 5/19/2018 1:45 AM

Notes:

Author:

zhooker

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2018 2:46 PM

Notes: Mash grains at 153° F (67° C) for 60 minutes.
Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
Chill wort to 65° F (18° C) and pitch yeast.
Ferment in primary at 65° F (18° C) until fermentation slows significantly (7–9 days).
Rack to secondary fermenter and dry hop for no more than 10 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Author:

Carsten & Svein bryggmester

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g/l

Creation Date: 2/19/2018 9:11 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP002, WLP005, WLP013, WLP023, Danstar Nottingham, Safale S-04.

Author:

Flying Weasels Home Brewery

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 55

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 28 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/24/2017 3:24 PM

Notes: To date, I've done this one during my winter brewing schedule, but it would also be a good one to do in the summer, given that I ferment the Old World Saison blend at ~25C.

This is a full-size batch: 43L including the yeast starter. Use two 50-gallon pails for fermentation. I only do this once a year and it's probably my most labor-intensive recipe, so I might as well maximize the yield.

IMPORTANT: Recipe requires the use of 1 SS pot and one HLT/kettle, so you will need two full propane tanks, not just one.

Have a "dipping pot" handy for removing draws (decoctions).

YEAST
================
Pitch yeast and bugs separately:
- Escarpment Labs Old World Saison Blend (I've also used Omega Yeast OYL-217 C2C American Farmhouse Ale)
- Escarpment Labs Belgian Sour Blend

TURBID MASH
================
- Grind unmalted wheat at widest setting, then at one tick less than the widest setting. It will still be difficult to get it all ground. Watch our for jams! (For LBC7, I did 3 grinds. The second two were wheat and malt mixed together.)

There is an excel cheat sheet that summarizes this rather confusing mash schedule on Google Drive. Name = "Sour Weasel Steps.xlsx" https://drive.google.com/file/d/1Z3OikVQ3tpStJSIUvxEeoUlaktjAV-tV/view
It includes info on total water in use and liquor/grist ratio at any one point.
Maybe I should do a word version of these instructions too. Just to make things nice and easy in the future.

0. PREPARE
------------------------
HLT: 44.0L (full) bring to 134F, use 14L in Protein rest, and bring the rest to a boil. [Don't dough in until s/s pot is close to a boil.]
SS pot: bring 10L to a boil: 8L for use in Gelatinization rest, refill it after that

1. PROTEIN REST
----------------------------
SS pot should be close to a boil before you proceed.

Add 14L water from HLT at 132F (55.5C) to dough in at a strike temperature of 113°F (45°C). Hold temperature for 10–20 minutes.

There is not much water in the mash so do not over-react when you take temp. It might be way high or low initially. Give it time to even out before you attempt to "fix the problem".

Online sources say "A protein rest is a short mash at 113-131˚F used to activate certain enzymes in the malted grains that break down protein chains." Bear that in mind!

After addition of 14L to mash tun:
- HLT: 30L, coming to a boil
- S/S pot:10L, at or near a boil

2. GELATINIZATION REST FOR RAW WHEAT
-----------------------------
Add 8L boiling water (from SS pot) to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes.

Note that Milk the Funk says: unmalted wheat has a gelatinization temperature range starting between 136-147°F (58-65°C) and can, therefore, be gelatinized during a beta-amylase/maltose rest (fine milling will help efficiency) [1].

We need 8L more brewing water at this point. If the HLT is at or near a boil, add it directly to the HLT. This is the preferable way to go, but if the HLT isn't hot enough, do the following.

Refill the SS pot with 8L fresh brewing water. Put the heat on and get it coming to a boil. Once the HLT is at or near a boil, empty the SS pot into the HLT. You will need the empty SS pot for the first turbid draw (decoction).

After transfer and re-addition of 8L boiling water:
- HLT: 30L, coming to a boil
- SS pot: 10L coming to a boil

After transfer from SS pot to HLT:
- HLT: 40L, coming to a boil
- SS pot: empty, ready for first draw (decoction)

FIRST TURBID DRAW
------------------------------
Remove 3L of cloudy liquid, place it in SS pot and heat to 180°F (82°C) to halt enzymatic activity and hold it there.

After removal of 3L water:
HLT: 40L, at or near a boil
SS pot: 3L, maintaining 180F

BETA AMYLASE REST
-------------------------------
Add 11.5L boiling (206F) water from HLT to the mash to raise the temperature to 150°F (66°C). Hold it there for half an hour. If water addition is not sufficient to reach desired temp, use HERMS.

After addition of 11.5L water:
HLT: 28L
SS pot: 3L, maintaining 180F

SECOND TURBID DRAW
--------------------------------
Remove 8L of liquid from mash. Add it to the SS pot with the first draw. Heat the pot to 180F (82C) and maintain it there.

After transfer of 8L mash to SS pot:
- HLT: 28L, at a boil
- S/S pot: 11L, maintaining 180F // SS pot is now perilously full!

ALPHA AMYLASE REST
---------------------------------
Add 11.5L boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour. If water addition is not sufficient to reach desired temp, use HERMS.

After addition of 11.5L water:
HLT: 16.5L bring to 190F or more for sparging
S/S pot: 11L, coming to a boil so it can be added back to mash in final step.

Don't bring the draws to a 'real' boil. The pot is too full and a boilover would be truly nasty.

MASH OUT
---------------------------------
Make sure the draws are close to a boil, then return them to the mash to raise the temperature to 168°F (76°C). Use HERMS, if necessary. Hold at this temperature for 5–10 minutes before lautering and sparging.

HOWEVER, at this point, there is not enough room for the decoctions to be returned to the mash, and the HLT still has water in it, so you can't start using it as a kettle. Here's what to do:
- Start running off into a 5-gal bucket to make room for the decoctions.
- Once there's room, dump the decoctions into the mash tun.
- Keep running off until you have exposed the mash bed. (This is to get the max gravity in the first batch, which you can isolate and add to the kettle first. Then only add the sparged wort as necessary, in case you have obtained too much. Which increasingly I am not doing as I dial in this recipe, but is a worthwhile approach in any event, I think.)
- Add remainder of HLT to mash. HLT is now empty.
- Start using HLT as a kettle now.
- Add all collected wort to kettle. (It is a lot, so set up the collector pot, pour it into that, and pump it into the kettle, rather than trying to lift 5-gallon buckets of hot wort.)

After return of 11L water:
HLT: now being used as a kettle, filling with heat on
S/S pot: empty, no need for this any more
Based on my experience with LBC6 and LBC6, I have adjusted total water down twice. It should now come in close with not much extra sparge at the end of the boil

After the mash is complete, vorlauf, lauter, and sparge as usual, 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.

HOPS
================

Hops should be aged hops. Hopefully you have enough from last year's back yard harvest. If not, throw in some weak bitterness hops, like Saaz.

Use about 4 ounces of back yard hops.

Boil the hops in a mesh bag. Remove the bag before runoff. Pushing the hops into the kettle is difficult so be careful. Plus it will make the brew want to boil over.

FERMENTATION
==================
Add to two 5-gallon fermenters and pitch with well-oxygenated culture of EL Old World Saison Blend.
Once fermentation slows, transfer to secondary fermentation vessels. Add the EL Belgian Sour Mix at this time.

Then forget about it! Check how it's fermenting in about a year.

Author:

liriodendron

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 140g

Creation Date: 2/5/2017 11:32 PM

Notes:

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 12/21/2016 7:21 PM

Notes: Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days with +1˚c per day until 21-22c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.5c

*c = celcius

Author:

RyDog

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 2:20 AM

Notes: Very dry, surprisingly limited funkiness
Very tasty
Thanks Mr Finke for bringing the full grain setup
4 weeks in primary, last 7 days for dry hop

If you take out the pacific gem you will have the original recipe. We just added for some more bitter/flavor.

Author:

Twistnsplash

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2016 8:10 PM

Notes:

Author:

Gløshaugen Bryggeforum

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 6g/liter

Creation Date: 10/23/2016 2:13 PM

Notes: 3g/10L CaSO_4 (kalsiumsulfat).

Author:

CogSpire

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: Demerera

Priming Amount: 130

Creation Date: 7/28/2016 3:47 PM

Notes: Cherries go whole, into the boil, not mash
Cherry weight by what I have on hand

Using S-04 because that was on hand at the time.
Adjust recipe for future batches

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

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: 7/26/2016 1:45 AM

Notes: Upon completion of Mash, Chill wort with coil chiller to room or outdoor temperature, and add unmilled grains. Kettle Sour for >= 2 days, then boil, add hops, chill with clean/sanitized coil chiller, and ferment with Saison yeast.

Ferment at room temperature.

4.8 gallons, OG 1.040 -- Mashed, Wort was Chilled and Soured with intact 2-row grains 7/28/16. Boiled and hopped and yeast pitched 7/31/16.

Author:

YoungBrewCo

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 1:52 AM

Notes:

Author:

Ferris Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

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: 6/16/2016 3:04 PM

Notes:

Author:

Rustybrown123

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

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: 1/1/2016 5:52 PM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2015 1:19 PM

Notes: Make typical, but seasonally add things to change seasonal flavor. Like Candied ginger in the winter, rye in the spring, tons more hops in the summer, and fruit/cranberry in the fall!
Possible additions: Cold pressed coffee, cranberry, rye, candied ginger, molasses/dark invert sugars, bourbon soaked oak chunks, figs, cacao nibs, cherries, dried cherries.
-------------------------------
hops: Cascade, Sterling, Ahtanum
1 ounce cascade 60 minutes
.75 ounce cascade 30 minutes
1 ounce Cascade 10 minutes
1/2 ounce cascade 5 minutes
1/2 ounce cascade flameout

2.5 ounce cascade (dryhop)

Cascade = 8% bitter and 6% aroma