All-grain Homebrew Beer Recipes | Page 2389 | Browse 225,000+ at Brewer's Friend

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 2/6/2018 4:57 PM

Notes:

Author:

brewer@home

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 5.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2023 11:04 PM

Notes:

Author:

Gio V

Boil Size: 55 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 81

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: 4/27/2023 1:43 PM

Notes:

Author:

AJBurns

Boil Size: 28.16 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 192.5 g

Creation Date: 9/13/2022 5:07 AM

Notes: Brew date: 13\09\22

Cubed: 21 liters

Actual OG: 1.050

22/09/22: Yeast pitched at 20c, no starter.

23/09/22: Ferment very active - AM.

23/09/22: Temp raised to 21c - AM

25/09/22: Temp raised to 21.5c

26/09/22: Temp raised to 22c

27/09/22: Temp raised to 22.5c

28/09/22: Temp raised to 23c

29/09/22: AM, Temp raised to 24c - Current Gravity 1.010

29/09/22: PM, Temp raised to 24.5c

30/09/22: Temp raised to 25.5c

01/10/22: AM, Temp raised to 26.5c

01/10/22: PM, Temp raised to 27c

02/10/22: Current gravity 1.008

02/10/22: Pitch Brett, raise temp to 28c

11/10/22: Current gravity 1.005

12/10/22: Transferred to keg for conditioning, 19 liters.

Bulk Priming: Dextrose 85g @ 8c in 18 liters

05/11/22: Packaging - PET bottles 18 liters.
- 24x 500ml
- 12 x 750ml

FG: 1.005 ABV: 5.9%

-------------------------------------

https://www.oregonshoppyplace.com/rye-saison-with-brettanomyces-award-winning-beer-recipe/

http://www.milkthefunk.com/wiki/Brettanomyces_and_Saccharomyces_Co-fermentation

https://byo.com/article/saving-saison/

https://www.maltosefalcons.com/blogs/brewing-techniques-tips/a-guide-to-saisons-and-saison-yeasts

http://www.craftcommander.com/brewing/2016/5/28/saison-brewers-perspectives#:~:text=Saison%20can%20be%20brewed%20with,50%2D150%20ppm%20is%20appropriate.

https://www.seriouseats.com/homebrewing-sour-saison-for-advanced-homebrew-brett-pedio-sour-beer-recipe

https://beerandbrewing.com/make-your-best-brett-beer/

https://beerandbrewing.com/the-many-faces-of-brett-best-homebrew-practices/

https://beerandbrewing.com/recipe-peach-in-the-sun-brett-pale-ale/

https://www.themadfermentationist.com/2011/03/rye-saison-with-brett.html

https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours

Author:

Wight Brewer

Boil Size: 14.47 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 81.8 g

Creation Date: 8/14/2022 1:14 PM

Notes:

Author:

CJ-3

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2022 11:21 PM

Notes: 2 week primary
After primary add 6#'s pitted frozen cherries and allow to ferment out

Add 1# lactose at packaging

Hops additions are purposely low as the cherries will add natural bitterness during secondary.

The natural sugars in the cherries will also increase the overall ABV.

Author:

kbabbs

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2021 11:43 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

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: 8/11/2020 2:21 PM

Notes: =============================
8/12/2020
brew day. changing recipe to reflect saaz are actually 2.8 instead of 3.5. and i accidentally added .5 oz at 30 and flameout instead of .25 and .75 respectively.

=============================
8/11/2020
copied into a new recipe today to mess with water profile. thinking about starting with distilled or purified (not sure if this is the same as RO) and building. looked at the pilsner preset profile which is very soft but that is just base water and suggested will not work correctly for mash and yeast health! instead looking at actual target profiles for czech pils i found online, debating between two (one from AHA forum, other from braukaiser) link in the water profile.

be sure to add acid only to the mash.

=============================
7/12/2020
i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.

overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)

=============================
6/24/2020
kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
=============================
6/18/2020
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.

i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.

=============================
6/9/2020
heavily formulated from notes and sample recipe here : https://byo.com/article/bohemian-pilsener-style-profile/

=============================
not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :
1. 50deg for first 48 hours
2. raise one degree each day for 10 days
3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
4. 9 days later start the cold crash

Author:

mili

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2.8

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: 5/27/2019 7:26 PM

Notes:

Author:

ImV

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2018 12:21 AM

Notes:

Author:

Chainsaw Mechanic

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 100

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 4:41 PM

Notes:

Author:

Menzel/Kaz Brewing

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2018 4:13 AM

Notes:

Author:

DasBeef

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 3

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: 11/11/2017 9:36 AM

Notes:

Author:

bisand

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 7:03 PM

Notes:

Author:

Therealmccoy3

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 5:04 AM

Notes: 3L yeast starter done on 12/27, it went for about 14 hours, second 3L starter started 12/29. Projected pitch of 875 billion cells with a 1.70M cells / mL / °P.

This is a multi-step mash. Start with 5 gallons of low carbonate strike water. This is a ratio of 2 quarts per pound of grain to provide a thin mash with high enzymatic activity. Follow this mash schedule: Start at 131 and hold for 10 minutes for the protein rest. Raise the grain bed to 145 and hold for 30 minutes for beta amylase conversion. Raise the grain bed to 158 and hold for 10-15 minutes until starch conversion is complete. Finally raise the grain bed to 170 for mash out. Sparge with enough water to collected 7.1 gallons of wort pre-boil. Add the first wart hops during the sparge. Bring the wort a boil, and add the hops. Boil for 90 minutes.

Chill to 48-50 and pitch. Ferment at 52 until 1.012, then let the temperature rise to 56-58 for a diacetyl rest. After 72 hours at terminal gravity 2-3 degrees per day until you reach 40. Transfer to secondary and slowly cool to 28 (or as close as you can) for 6 to 8 week until clear for optimum results.

Author:

brewcas

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.3

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: 3/22/2016 4:03 PM

Notes:

Author:

D-street brewers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2

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: 3/10/2016 6:42 PM

Notes:

Author:

Tomi Hiltunen

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 75

Mash Thickness: 3

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: 12/26/2015 7:27 PM

Notes:

Author:

OMAN

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: corn surgar

Priming Amount: N/A

Creation Date: 3/11/2015 1:43 AM

Notes: Boiled 1 gallon first runnings and reduced to an Imperial Pint. Stir constantly.

Primary 3 weeks
Secondary split batch: control group and experimental group 2 ounces toasted French oak for 3 weeks