All-grain Homebrew Beer Recipes | Page 189 | Browse 215,000+ at Brewer's Friend

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2013 6:04 PM

Notes: Pitch 4 packages of yeast or a yeast starter and aerate well. Ferment at 67° F (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 cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 10:13 PM

Notes: Tasting Notes: Malty with some toasty and caramel flavors, no roasted flavor. Clean and balanced

using my standard practice for the best fermentation, ferment for 5 days at 62f then shake and raise the temp to 68f for 4 more days, set out at room temperature for 1 day, pull into a keg for cold crashing at 34f, hook up C02 at 12 and carb while conditioning for 7 days at the same time adding gelatin, after 7 days check for carbonization then serve

very nice

Author:

Brew Lab

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 11/12/2016 7:03 PM

Notes:

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 9:57 PM

Notes: Brew Dog says the SRM is 60???

Author:

Zerosopp

Boil Size: 15 Litres

Boil Time: 180

Boil Gravity: 1.073

Efficiency: 70

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: 7/18/2020 10:27 AM

Notes: 15 min Boil > 10g Cardemomme

Day 7 - 1 Vanilla Pod
Day 7 - 2 Cinnamon Sticks
Day 7 - 1 Lor'ann Butterscotch Extract
Day 7 - 1 Lor'ann Cake Batter Extract

Author:

Żbik

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 25.5

Efficiency: 60

Mash Thickness: 3

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: 10/20/2017 11:56 AM

Notes: Zasyp (15 kg)
Pale Ale - 12 kg (80%) - 2 kg Bestmalz, 10 kg Weyermann
Caramunich III (Weyermann) - 1 kg (~6,7%)
Carafa Special II (Weyermann) - 1 kg (~6,7%)
Palony jęczmień - 1 kg (~6,7%)

Chmiele
Magnum 11,5% alpha - 50 g
Mosaic 12% alpha, - 100 g

Drożdże FM52

Zacieranie (2.56 L wody / kg słodu)
67 C - 105 minut (temperatura spadła z 67 C do 66 C)
76 C - 10 minut

Po wysładzaniu odebrałem około 32 litry - 21 Brix.

Gotowanie - 120 minut
Magnum - 50 g, 60 minut - 47 IBU
Mosaic - 50 g, 30 minut - 37 IBU
Mosaic - 50 g, 15 minut - 24 IBU

Po gotowaniu odebrałem 21,5 litra - 27,5 Brix.

Schłodzone do 15 C przez około 20-30 minut chłodnicą zanurzeniową.

Zadane 250 ml gęstwy FM52 - trzecie pokolenie, gęstwa miała 1 dzień.
Piwo fermentowało w lodówce w plastikowym fermentorze.
Fermentacja główna - 21 dni
16 C przez 5 dni, następnie podnosiłem temp o 0,5 C dziennie do 20 C.

Fermentacja cicha - 28 dni w 18 C (piwnica w szklanym słoju).

Odfermentowało do 8,5 BLG

Rozlew na 2.0 Vol - przy rozlewie dodane dwie łyżki stołowe gęstwy drożdżowej - FM52

Woda nie była modyfikowana, Ph nie sprawdzałem ;) ale prawdopodobnie było w okolicach 5.4-5.6, przy podobnym zasypie ostatnio utrzymało mi się na takim poziomie.

Kilka uwag i dodatkowych informacji.
Piwo warzyłem 15.10.2016, do butelek trafiło 02.12.2016, nagazowało się po około 2 miesiącach, bardzo dobre zaczęlo być po 3 miesiącach. Na konkursie piwo miało 9 miesięcy i wydaje mi się, że było w optymalnej formie. Ciekawostka na temat drożdży - w typ wypadku użyłem drożdży po pierwszym podejściu do RISa, którego zepsułem (dramatyczna wydajność) ;) - piwo miało 23 BLG, nie twierdzę, że to potwierdza regułę, że można zbierać drożdże po wysokich balingach, ale akurat w tym wypadku zagrało. Bardzo istotne jest też dobre napowietrzenie brzeczki. I temperatura fermentacji - przy takim piwie, jeżeli ucieknie w ciągu pierwszych dni, to na pewno drożdże naprodukują wyższych alkoholi co finalnie przy piwie o takim balingu będzie średnio przyjemne.

Co bym zmienił?
Na pewno celowałbym w niższe nagazowanie, 1.8 albo nawet 1.6, a do zasypu dorzuciłbym opiekane płatki owsiane (3-5%), które bardzo fajnie mi zagrały w kolejnej wersji RISa, może trochę bym obciął palone słody (do 5%), ale kto co lubi ;). Nie zaszkodziłoby dodanie mchu irlandzkiego oraz pożywki dla drożdży - im będzie im łatwiej, tym mniejsze ryzyko, że naprodukują czegoś niechcianego. Fermentacja cicha nie jest potrzebna moim zdaniem, jeżeli nic do piwa nie dodajemy, ale w tym wypadku można ją potraktować jako leżakowanie ;).

Jeżeli ktoś się zdecyduje uwarzyć tę recepturę, to koniecznie dajcie znać, jakie były efekty

Author:

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3.65

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: 10/18/2017 6:28 AM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: CO2

Priming Amount: 8lbs

Creation Date: 3/5/2013 12:27 AM

Notes: Treat mash and sparge water with lactic acid to reach 5.2%

Author:

Give_Me_Tha_Flava

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

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: 7/12/2016 2:37 PM

Notes: 3 more lbs amber lme
2 more lb dextrose
.5oz more Kent golding hops 30 min boil
0.5 oz more cascade hops at 15 min boil

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 75

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: 4/28/2016 2:40 PM

Notes: Pitched 4 packs yeast. 40min single decoction.

3rd Place - 2008 Colorado State Fair Homebrew Competition. Results are no longer posted online.

Author:

Wrightdrew80

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: Honey in boiled water

Priming Amount: 1/2 cup

Creation Date: 1/19/2017 10:39 PM

Notes: Plan to pitch 2 packs of rehydrated SAFALE WB-06. Chosen for the style, and ability to ferment at my ideal temp range of 70-74. I want to get the banana esters typical of a good German Hefe Weisen.

Expect to ferment 4-7 days in primary.

Will monitor gravity starting day 4, when it stabilizes at 1.008 (corrected) or less, will cold crash for 2-3 days.

Expect to bottle 5 gallons after boil off, cooling, trub loss, fermenter loss, bottling losses.

Bottle condition. Boil 0.6 cup honey in 1.5 cups water and put in bottling bucket xfering beer from fermenter.

Author:

t-otto-s@online.no

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: dme

Priming Amount: 171.5 g

Creation Date: 9/20/2019 7:36 AM

Notes: Oppskrift fra Byo.com med tilpassinger fra eget lager :-)

- Kjøles ned til 13 grader og tilsetter så gjær.
- Reduseres til 11 grader nå en ser at gjæring har startet.
- Mot slutten av gjæringstiden kan temperatur settes til 16 grader om i to døgn.
- Når gjæring er ferdig skal ølet stå på 2.2 grader i en uke.
- Så tilsette tørrhumlen for en uke til...
- Flaskes med vørter. 1,45 liter Gyle må tas ut.

Author:

DJ7373

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 6:45 PM

Notes: First place - War of the Wortz - German Dark Lager
Thrid place - NJ State Fair Home Brew Competition - German Dark Lager
sencond place - Motown Mash - German Dark Lager

Author:

Ornelas

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 3.5

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: 2/5/2016 10:44 AM

Notes: Usar 2 pacotes de Fermento Nottingahm Ale Yeast, 22 gramas.
Usar 1/2 kg de ostras com a casca escovada, mas inteiras. Preferencialmente frescas.

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

Mash Thickness: 2.5

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: 4/16/2017 2:36 PM

Notes: Pre-pitch souring with Lacto P. <15b cells for 36 hours.

PH: 3.55 after 36 hours.
Pitched WLP644 - low-mid count vial in 2l starter @ 22C

updated 2017-04-18

Author:

austmack

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2018 6:53 PM

Notes:

Author:

guco

Boil Size: 6 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 79

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2018 11:12 AM

Notes: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer!

Adjust your caramel 60L and shoot for an SRM of 8.

Author:

Umoyk

Boil Size: 7.4 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Krausening

Priming Amount: N/A

Creation Date: 4/18/2013 7:59 PM

Notes: A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days.

Author:

WildHighlander

Boil Size: 6 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2012 5:36 PM

Notes: Wort taken from the first runnings of Base Parti-gyle for Wee Heavy.

Take 1 gal and boil down to 1 qt. for kettle carmelization at around 230 degrees.

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 4.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2020 4:57 AM

Notes: "But if you have, as it were taken 'a vow of poverty', renounced control, and take your delight in things for themselves without reference to yourself, watching, observing, and to some extent knowing, then the question of the rights and wrongs of power and control might become utterly meaningless to you, and the means of power quite valueless." J.R.R. Tolkien Letter 25 April 1954, Letter 144

Old Tom's Barleywine presents delightful toffee and honey notes mixed with dark caramel and dates. A vibrant bouquet of hull melon and cantaloupe, apricot, stone fruit, and white wine grape esters linger on the pallet as hops aromas of flowers, passion fruit, grapefruit, pineapple, gooseberry, lemongrass, white wine, citrus, melange pepper, and dark fruits balance the profile of this beastly beer. Old Tom's is confusing and yet it makes sense just like .