All-grain Homebrew Beer Recipes | Page 214 | Browse 215,000+ at Brewer's Friend

Author:

Piet Vanhaelst

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 74

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Table sugar

Priming Amount: 7,5 gr/L

Creation Date: 2/25/2016 1:01 PM

Notes:

Author:

Tore

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2013 9:30 AM

Notes:

Author:

wixie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2018 8:39 PM

Notes:

Author:

SonnyK85

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 4/19/2016 10:07 PM

Notes: ** YEAST STARTER **

1. The day before Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1-2 packet(s) of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 4.5 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 163F.
3. Add Grains @ 161F.
4. Allow Temperature to fall to 150F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 90 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!

** SPARGE **

1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.046) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.046)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.066)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Candi Syrup @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler via Hop Cylinder with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.066)

** FERMENTATION **

1. Beginning Fermentation Temp: 66F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 72F-73F.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 35.1 Litres

Boil Time: 70

Boil Gravity: 9.6

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: 150 g

Creation Date: 2/7/2016 1:24 PM

Notes: Starter: 1.5l at 9P (150 g DME) / stirplate 1 day

Author:

Myndflyte

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 12:25 PM

Notes: Mash grains at 156F for 60 minutes. Drain and sparge with 168F. Boil for 30 minutes, then add 60 minute hops. Add lactose at 15 minutes before end of boil. Chill to 67F and ferment at 68F.

For partial-mash: substitute Pilsner malt with 5lb Pilsner malt extract.

Author:

James9571

Boil Size: 6.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 1:00 AM

Notes:

Author:

Timox

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

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: 9/26/2017 6:33 PM

Notes: 0 66
30 64-65
60 65-66
90 65-66
OG 1.064
FG 1.012

Author:

Luca

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

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: 11/1/2012 8:18 PM

Notes: This is WIP based on saq's hints (plus additional help by roycroft)

- Ferment at ~78F
- Add candi @15 min

Author:

weakvitalsigns

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2020 8:59 PM

Notes: Used 6g calcium chloride, 3g gypsum, 1g salt and 1g epsom salt in the mash. Temps were a bit all over the place in the new mash kettle, and pH was about 4.85. Need to use less brewing salts in the mash next time with the goal of higher efficiency. Can use more salts in the mash.

Whirlpool/hop stand for 20 mins.

Fermentation temp reached 78 after about 28 hours.

Dry hop #1 at about 48 hours.

Citra - grapefruit, melon, lime, gooseberry, passion fruit and lychee.

El Dorado - tropical fruit flavors, and aromas of pear, watermelon and stone fruit.

Mosaic - blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

OG should be 1.066, FG 1.015, ABV 6.7%

WATER

Use calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride, and 75–100 ppm sulfate.

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. 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 60 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), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Author:

Brewing Bard

Boil Size: 1 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: 9/19/2011 9:39 PM

Notes:

Author:

JB2332

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 79

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: Force Carb

Priming Amount: 22 psi

Creation Date: 5/3/2016 12:07 PM

Notes: Sparge until gravity drops to 2 Plato, top up kettle with remaining sparge water.

Oranges scrubbed and zested.
Ginger scrubbed peeled and grated.

1.5 L starter with 3724 and 3711.

Author:

mettok

Boil Size: 27.9 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19.4 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 5/16/2018 10:46 AM

Notes:

Author:

koma

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 1:09 PM

Notes: Style/Recipe:
- For the Love of Hops, pg. 263
- https://guidelines.beerstyles.co/2015-4a-munich-helles/
- http://www.germanbeerinstitute.com/helles.html
- https://byo.com/stories/issue/item/747-helles-style-profile
- http://braumagazin.de/article/muenchner-hell-rezepte-und-brautipps/
- https://byo.com/stories/issue/item/771-homebrew-501-brew-a-german-helles-with-an-all-grain-step-mash

Mashing:
- http://braukaiser.com/wiki/index.php?title=Infusion_Mashing

Yeast:
http://www.fermentis.com/wp-content/uploads/2015/12/Saflager-W-3470-en.pdf
http://www.fotozapisnik.eu/gradys/tipy/1147/starter

Author:

hines57

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 5/15/2022 5:12 PM

Notes: Yeast is Lutra Kveik ferm at 70F
Minerals added to 9 gal RO (used for both mash and sparge)

Author:

Kerfej

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 6:25 PM

Notes:

Author:

Jeff K

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 12/16/2015 4:44 PM

Notes:

Author:

Wemet

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 1:19 PM

Notes: Make a 2L yeast starter with 202g of DME.

Author:

Gerry P

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.25

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: 4/29/2015 2:47 AM

Notes: Collect 128 ounces of first runnings, boil down to about 16 ounces to caramelize, and add to brew pot. (This is reduced less than called for in original recipe, which would be about 8 ounces for this size batch.)

Skotrat uses Northern Brewer hops, but according to the Traquair House site East Kent Goldings are used. I've used both, either is fine.

Traquair House uses isinglass instead of Irish moss.

Author:

Ottowerks

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

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: 12/18/2019 1:11 PM

Notes: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash.

Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate.