All-grain Homebrew Beer Recipes | Page 2040 | Browse 225,000+ at Brewer's Friend

Author:

Boil Size: 6.67 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2018 4:13 PM

Notes: Density of 85% phosphoric acid = 1.685-1.689 g/ml

(grain * 30.262 * change in pH) / 14.75 = ml 85% phosphoric acid to change boil pH

Adjusting

Swapped out 1 lb Vienna for 1 lb White Wheat.

Was trying to remember why some may mash/boil higher and lower pH at end of boil. Alpha Amalase is more active closer to 5.6 and DMS is boiled off easier at high pH. Lower pH is desired in boil for protein coagulation.

Kai: https://www.homebrewtalk.com/forum/attachments/1437746446595-jpg.292063/

"There is no uniform method for how the pH is used during the process.
The Bavarian method is to mash relatively high with a pH around 5.5 and keep it at that value in the boil until break formation. Then brewmaster treat it differently as well. Some adjust to 5.2 immediately after the break to encourage an even brighter end product, some do it 10-15 minutes before the end.
In Germany there is a trend of mashing much lower, some as low as 5.2, with a minimal dose in the boil.
These all are a matter of preference and style.
In the end they all end up with wort at 5.1-5.2 hitting the fermenter and all use Sauergut. It is "de rigeur""
http://forum.germanbrewing.net/viewtopic.php?f=46&t=207&start=10

"Regardless of style or maltster, the same principle applies:
As the pH increases, protein excretion improves and hop utilisation increases. That's why one is interested in conducting the boil at a pH of 5.4-5.7, seldom outside that range.
Towards the end of the boil the pH naturally has dropped a little and we now lower the pH into the pH 5.2-5.1 range to aid focculation of the proteins, improve taste, colour and biological stability. Usually this is done 10 minutes towards the end of the boil. That's how you get the egg soup effect.
It's quite straightforward"
http://forum.germanbrewing.net/viewtopic.php?f=49&t=174&start=10

"That is not necessarily the main reason for performing a late- or post-boil pH adjustment. DMS removal is aided by boiling at higher pH. My research indicates that German brewers tend to target a modest kettle pH of around 5.4 and dose with saurergut late in their boil to bring the wort pH down several more tenths to suit the yeast and the resulting beer flavor."
http://www.milkthefunk.com/wiki/Dimethyl_Sulfide ctrl+f pH

So boil @ higher pH to reduce DMS, lower pH to ~5.0-5.2 in last 10 minutes for yeast and protein coagulation.

Calculation for adjusting boil pH:
Grain Weight*34.25*∆pH/11 = ml 88% lactic acid to adjust wort
10.5lb, 5.4->5.2
10.5*34.25*(0.2/11) = 6.5386 ml

Random german brewing ppt: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

Sauergut method: http://forum.germanbrewing.net/viewtopic.php?f=46&t=537&start=10#p8186

Sauergut: https://discussions.probrewer.com/showthread.php?6245-lactic-acid&s=88f328aba6b321ab6b5122872f8447bf&p=15668#post15668

Author:

J.Bird

Boil Size: 5.75 Gallons

Boil Time: 90

Boil Gravity: 1.01

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 12.82 psi

Creation Date: 3/9/2024 7:37 PM

Notes: Mash pH 5.4. Adjust pH post boil down to 4.6. 90 min boil time to make up for high altitude boil temp to allow more time for DMS expulsion (5000ft+). Add 5 campden tabs after fermentation is complete to stabilize beer.

Author:

Boil Size: 7.5 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: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2022 2:06 PM

Notes:

Author:

R-B-Y

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 12/27/2021 5:21 AM

Notes:

Author:

TomFoolery 29

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 4.6 oz / .66 C

Creation Date: 7/17/2021 1:50 PM

Notes: Add the pureed mango and habanero to muslin bag then boil at 5 min. Remove muslin bag and empty into fermenter.

One week in primary

Slice habanero thin slices and add to 1 shot of vodka 1 week before brew day.

Add mango juice, sliced habanero/vodka and dry hops when transferring to the secondary.

Two Weeks in secondary

1st brew (7/24/2021):
1.087 OG out of kettle
1.092 in fermenter with mango puree

Author:

Boil Size: 90 Litres

Boil Time: 100

Boil Gravity: 1.065

Efficiency: 60

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: 3/31/2021 6:19 AM

Notes:

Author:

Cain Piper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.2

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: 1/18/2021 5:25 AM

Notes:

Author:

Boil Size: 24.14 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2019 2:18 AM

Notes:

Author:

PlatonicBeer89

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2019 11:07 PM

Notes:

Author:

Endre

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2.5

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: 1/16/2019 10:28 AM

Notes:

Author:

Jon B

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 3/25/2015 12:43 AM

Notes:

Author:

BrewChef

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 8:45 PM

Notes: Lag en 2L starter for å få nok gjær. Oppskriften krever 339 milliarder celler.

Pitch gjær på 23C - la stige fritt til 25c, kontroller så temperaturen til den er ferdig utgjæret (14 dager)

Kjør CC - la stå i 48 timer, flask / tapp på fat.
Karboneres med 4-4,5g/L i følge Kinn.

Author:

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2017 8:33 PM

Notes:

Author:

Lea Gardsbryggeri

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2017 5:46 PM

Notes: Brygga 29.08.17
Brygg nr 53
Bryggene glemte å måle FG så vi får stole på oppskriften

Author:

Uriah Storm

Boil Size: 32 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 4/13/2017 10:37 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 3/3/2017 7:08 PM

Notes:

Author:

Bloody Rabbit Brewery

Boil Size: 63 Litres

Boil Time: 70

Boil Gravity: 1.062

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: sukker

Priming Amount: 7.5

Creation Date: 10/26/2015 8:07 PM

Notes: Temp: Begynne på 19 grader og øke en grad hver dag til den er på 26 grader.

Kar1: 19L (tørrhumlet 02.12.15 SG 1007)
KAR2: 17L (tørrhumlet 02.12.15 SG 1007)
kar3: 16L
07.12:
2
19l flasket. 145gr sukker. 59 flasker. Gul kork. FG 1006.

Citra Saisoma Brett. 25l stukket om Glassballong med brett brux.SG 1007. 17.03.16. flasket 24l FG: 1000. 8gr pr liter. ABV: 9,8%
Rosa korker (småflasker/0,25). Gullkork 0,375.

Author:

gllyons

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: N/A

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: 9/12/2015 4:37 AM

Notes:

Author:

Neil Crane

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 5/11/2015 2:31 AM

Notes:

Author:

Pawka

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

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: 4/15/2015 8:10 PM

Notes: