All-grain Homebrew Beer Recipes | Page 3020 | Browse 225,000+ at Brewer's Friend

Author:

cerillion

Boil Size: 6.1875 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 73

Mash Thickness: 1.65

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: 5/2/2020 6:18 PM

Notes:

Author:

MeemoNZ

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.2

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: 3/20/2024 6:59 PM

Notes: 1kg of fresh hops is very roughly equivalent to about 200g of dry hops

Author:

SaintTone

Boil Size: 7.63 Gallons

Boil Time: 40

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 9.22 psi

Creation Date: 1/8/2023 3:06 PM

Notes: Whirlpool 20 minutes allow temperature to drop 170F-150F.
Ferment under 12 PSI.
When terminal gravity is reached, soft crash to 58 for 48 hrs, dump, split dry hop, 1/2 for 3 days, dump, 1/2 for 3 days, dump.
Cold crash & carbonate.
Package.

Author:

Boil Size: 4.45 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

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: 11/3/2022 5:06 PM

Notes:

Author:

Boil Size: 26.78 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 5.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 10/10/2022 9:14 AM

Notes: Damson in Distress??
4.7% ABV
Not sure if this is a b weisse or gueuze or what
Maybe check Jaega?? Damson and Lemon Sour made with a base of lager and wheat malts, to deliver a full body and smooth mouthfeel. We hopped the beer with the fruit-forward English hop Phoenix Leaf. Late fermentation, we added an abundance of sweet-sour damson fruits and lemon.
https://shop.wildcardbrewery.co.uk/collections/specials/products/taurus-damson-sour-4-7

Im not sure if the hop used is Phoenix Leaf or just Phoenix ;
Phoenix's aroma notes are chocolate, molasses and spice and it is excellent for dark beers, stouts and porters. Phoenix is an unusual hop with high oil content making it a good alternative to a dual-purpose or bittering hop. Developed at the same time as Admiral, Phoenix is a seedling of Yeoman, developed at Horticulture Research International (HRI), Wye College in the UK and released for general cultivation in 1996.
I can't find any posts about Phoenix Leaf at all!

I could use philly sour again.
Lemon juice is referred to in another Wild Card recipe (Passion Fruit and Lemon Sour , Berliner Weisse base

Re: Damson beer?
Quote
Post by Blackaddler » Tue Sep 23, 2014 12:24 pm
I brewed a damson porter a couple of years ago, adding the damsons at the end of the boil. The method worked well with blackberries, but not so with the damsons.
There's a lot of pectin in damsons, apparently. The beer still hasn't cleared, 2 years on, and has never tasted very good.
A pectolase addition might have helped.

Re: Damson beer?
Quote
Post by Mr. Dripping » Tue Sep 02, 2014 11:05 am

I've just done a rhubarb saison which has worked very nicely.
You have to think about how the flavours will meld; what will work with the character of the yeast you've chosen.
I'm not too sure what damsons taste of really....plummy?? That would probably work with the funky yeast.
I added my rhubarb to the fermenter after high krausen had subsided. I used half a kilo in 20 litres and the flavour has come through nicely, but isn't overwhelming

https://www.badgerbeers.com/our-beers/cranborne-poacher/
Ruby ale damson and liquorice flavour ruby ale.

Poachers Choice Clone ; https://www.thehomebrewforum.co.uk/threads/badger-poachers-choice-clone.52221/

? damsons in a porter or stout?

Author:

ALPA

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 55

Mash Thickness: 3.13

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: 5/2/2022 3:10 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

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: 1/15/2022 9:18 PM

Notes: NEIPA water additions

Water additions split between strike, sparge and boil:
2g Gypsum (CaSO4)
3g Table Salt (NaCl)
4g Calcium Chloride (CaCl2)

Author:

Joel Hrit

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 4/6/2021 12:38 AM

Notes:

Author:

Boil Size: 24.58 Litres

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 60

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2020 8:02 AM

Notes: Lactic Acid 1 ml.
CaSO4 5 g
Cacl2 3 g
MgSO4 3 g
Nahco3 1 g.

Author:

grassfeeder

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/14/2020 5:39 PM

Notes: RO water with 2:1 ratio CaCl to Gypsum

Author:

HarpOSU

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 12:13 AM

Notes:

Author:

Beerjazzboi

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 4/6/2020 7:55 PM

Notes:

Author:

maultenederale

Boil Size: 4.75 Gallons

Boil Time: 90

Boil Gravity: 1.113

Efficiency: 80

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/5/2020 12:44 AM

Notes: Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Author:

loud brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 12/3/2019 10:48 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 0.9 oz

Creation Date: 12/2/2019 3:46 PM

Notes:

Author:

Mattyschenk

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 3.14

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: 11/4/2019 10:13 PM

Notes:

Author:

mztemple

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 6/13/2019 5:25 PM

Notes: I like to add the flesh of the grapefruit to really get the juice flavor; 2 should just about do it. The rind route gets a little to bitter/pithy for me, even with shallow cuts.

Author:

The Bakery Brewing

Boil Size: 150 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 2.5

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: 10/31/2018 6:08 PM

Notes: Mash 16kg wheat with 32L 50.1C water to hit 45c.
Drain wort into kettle. Kettle should be 16L
Add 80L boiling water into mash tun.
Mash in when water temp is 80.5.

Subtract 112L from total water needed. That will be your sparge volume.

Hop times include 10 min whirlpool/rest

Author:

Jake Hutter

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 8:05 PM

Notes:

Author:

robinbertels

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 6.8

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2018 6:55 PM

Notes: Safale German Ale Yeast K-97 technical data sheet: https://fermentis.com/wp-content/uploads/2018/08/SafAle-K-97.pdf

Alternatives:
- Wyeast German Ale 1007 (http://www.wyeastlab.com/yeast-strain/german-ale, att: 75%)
- White Labs German Ale/ Kölsch Yeast WLP029 (https://www.whitelabs.com/yeast-bank/wlp029-german-ale-k-lsch-yeast, att: 75%)

Add lactic acid at end of boil to adjust pH to 4.5

Fermenting with lactobacillus at 29-35 °C

Add lactic acid before bottling to adjust acidity if needed