All-grain Homebrew Beer Recipes | Page 1458 | Browse 225,000+ at Brewer's Friend

Author:

12gram

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 12:15 PM

Notes:

Author:

Rob Meyer

Boil Size: 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: 2/21/2011 5:50 AM

Notes: I'd make it again and probably will start some in the fall so its aged in time for winter. This beer turned out really well, especially after aging for 6 months in my kegerator.

Author:

Bjarni Kristófer

Boil Size: 61 Litres

Boil Time: 60

Boil Gravity: 12.9

Efficiency: 70

Mash Thickness: 3.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 9/25/2022 10:42 PM

Notes: The plan was to use Imperial A10 Darkness but brew.is was out of stock. Wyeast 1007 (German Ale) or 1084 (Irish Ale) would be options but we don't have them so we could use S-04 or the expired Kölsch yeast that we have. Just use a lot of it.

frment. 7 days at 18

rise at 20 for 7 days "secondary"

cold crash before bottle 3 deg

co2 +/- 2.25 volume

Author:

Boil Size: 126 Litres

Boil Time: 60

Boil Gravity: 13.9

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2022 5:33 PM

Notes:

Author:

esteveE

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 147.4 g

Creation Date: 4/19/2022 11:01 AM

Notes: 0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML

1) Water prep:
- 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)

- Separate 14L for sparge and put in Klerestein heater

2) Make sure plates and grain bin are in G40.
Heat water in G40 , 20L to 67ºC (pre heat it at 69C)

-- Need about 4 hours after this.

3) Add grain slowly, stirring, add recirculation and cover. 1h
pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.

4) Heat sparge water to 78ºC for effective 76ºC sparge

5) Lift grain basket and slowly add sparge water

6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.

(Meassure pH at 20C) 5.78 OG 1.06

7) Transfer to clean fermenter through counterflow chiller, and Oxygenate

8) Pitch yeast after oxygenating

9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.

--- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.

10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)

11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)

Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A

--
12) After 3 days ready to crash cold

13) Crash cold at 5-7ºC for a minimum of 3 days
14) Prime and bottle , flush bottles with CO2

1L is lost during the process
3.8L are put into the uKeg for force carbonation.

15L left to bottle at 0.75L per bottle should yield 20 bottles.

Prep for 22 bottles.

Per bottle.
Corn Sugar : 5.1 g x 22 = 112g
Ascorbic acid : 2g

Add dextrose, then water to achieve 440ml solution.
Bring to boil to sanitize.
Cool down a bit and add ascorbic acid.

Dose 20ml per bottle and let it cool down.

Fill bottle with spigot and flush with CO2. Cap each bottle just after.

Condition 1 week and check color for oxydation and carbonation.

Ingredients Codi SAP:
* 13954 CLORURO CALCICO 94-96%
* 10171 ACIDO LACTICO 80%
* 13468 ASCORBAT SODIC (SODIUM ASCORBATE)

Altres:
* Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero
* 181021 Irish Moss - tienda cervezero
* Brouwland nutrivit Vinoferm
* Liquid yeast from Wyeat 1318 (had 1L professional)

Yeast:
https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf

1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum

https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/

https://byo.com/article/the-power-of-ph/

https://byo.com/mr-wizard/setting-record-straight-mash-ph/

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 67

Mash Thickness: N/A

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: 4/24/2021 3:52 PM

Notes: Substituted dark crystal 80L for crystal 225 EBC

Author:

Yes Dear

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.5

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: 1/14/2021 8:34 AM

Notes:

Author:

Charly Crist

Boil Size: 28.14 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 67

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: BrownSugar

Priming Amount: 25.5 g

Creation Date: 10/12/2020 12:45 AM

Notes:

Author:

Russ_Sim

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 6/6/2020 11:25 AM

Notes:

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3

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: 5/3/2020 12:02 AM

Notes:

Author:

Fronsklu

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 15.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Force Carb (Keg)

Priming Amount: N/A

Creation Date: 12/16/2018 8:20 PM

Notes:

Author:

Sam Diaz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2018 2:37 AM

Notes: added some wort to primary, then sprinkled 2 packs yeast, then continued to rack the rest of the wort on it. Bubbling away 13 hours later.
A little sweet out of fermenter. Maybe cut the Special B and biscuit next time. See what happens after bottle conditioning.

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 50

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: 1/5/2018 3:19 PM

Notes: Spargewater 10.2L
Brewdate 2018.01.11
Dryhop after 8 days
Bottled 2018.02.01

Author:

Boil Size: 4.6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 12:28 AM

Notes: Added first hop addition @ flameout, 2-3 minute hot steep, 5 minutes to cool to 165F, added second hop addition at 165F, let steep for 20-30 minutes. Cooled to 70F.

Strained hops through strainer. Pitched rehydrated yeast. Let ferment at 66F for 3 days, moved to 72F to finish. Added dry hop addition after 90 hours.

Author:

TheJames

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 5/12/2017 8:30 PM

Notes:

Author:

Bklyn

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Forced Carb in Keg

Priming Amount: N/A

Creation Date: 9/18/2016 12:57 PM

Notes: Started from http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/

I was unable to find unsweetened Cacao nibs anywhere, even Whole Foods, so switched up to the same amount of unsweetened cocoa powder.

Used Peet's Coffee Major Dickason's Blend for flameout addition.

Pitched one packet of fresh US-05 plus a 1.6L starter made the prior day from US-05 slurry taken from batch 16-03?

Author:

YHCDublin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 8:50 PM

Notes: Boil for 90 minutes. Combine all of your kettle hops into one bowl. Weigh out .2 ounces of the hop mixture and add to the boil every five minutes for the duration of the boil, adding the remainder of the hops on the last addition.

Secondary for at least one week.

Author:

richard_mcateer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 2:04 AM

Notes:

Author:

gargarean

Boil Size: 37 Litres

Boil Time: 90

Boil Gravity: 1.059

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: 5/15/2016 3:56 PM

Notes: Yellow cap

Author:

QuadConPana

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2016 2:04 PM

Notes: