All-grain Homebrew Beer Recipes | Page 3146 | Browse 225,000+ at Brewer's Friend

Author:

TigerDave

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 8.5 psi

Creation Date: 9/3/2019 4:21 PM

Notes: Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, cold crash on Day 10, rack to the keg on Day 13 and force carb. through Day 20.

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Author:

Munjo69

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 3.65

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: 9/30/2023 2:54 AM

Notes:

Author:

breezehop

Boil Size: 46.68 Litres

Boil Time: 60

Boil Gravity: 1.072

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: 5/14/2023 4:32 PM

Notes: 16.02.2023

1º 15 min/47º Mash hopping con 100gr cascade. (Empaste+lúpulo+sales).
2º (Maceración a 69º durante 60 min).
3º Toma de PH y Ajuste de PH: 5,4 . (al final he repartido el mosto entre el brewzilla y la olla, los dos mostos han sido ajustados a 5,4 usando 8 ml en brewzilla (46 L/10,5 KG) y 5 ml en olla 32L/5KG).

El brewzilla tiene una capacidad máx. aprox. de 10/11 kg (Hay que entender que es mezcla de avena,trigo, cascarilla arroz y malta base.) con 45/46 litros de agua. El fondo de la olla es de 12 Litros. Al final 3L/Kg = 30 L + 12L = 42 L para 10 kg.

4º Real Pre Boil Gravity: 1055 (ERROR densidad demasiado baja, puede que malta intermalta sean ruinas en la extracción de azúcares).
(NOTA: para intentar tener más azúcares y como había malta pilsen han sido 90min de hervido). + 400 gramos Lactosa(Para dejar densidad final alta y dulzor).
5º Real Litros Pre Boil: 52L.
6º Finales en fermentador 41L.

Densidad Final 1070
Se me ha olvidado medir Ph.

RAPT pill NO ESTÁ FUNCIONADO BIEN, revisar calibración.

Fermentación sin presión. Levadura M66 muy activa. a las 4/5 horas ya estaba con un burbujeo continuo.
Primer DH a las 8:00h del 17.05.23. aprox 18h inicio fermentación.
NOTA: Desprende mucho aroma tropical.
del 7º al 9º día la densidad final se ha estabilizado a 1019.

Probé muestra y tiene toques cítricos y mango verde, levemente a fruta de hueso madura. (Poco aroma, de sabor bien pero aún verde).
La noto muy ligera, falta de dulzor o cuerpo.
DI:1070 a DF: 1019 --> 6,69% ABV

2º Dry-Hopping al 9º día a 14/13 grados.

Author:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/20/2023 2:16 PM

Notes:

Author:

Matroc28

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/21/2022 2:32 PM

Notes:

Author:

Boil Size: 18.5 Litres

Boil Time: N/A

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2021 3:18 AM

Notes: Brew day 23rd Oct.
Only had 800g ginger after peeling 907g. Steeped for 45mins.
Pitched Nottingham yeast at 22c at 5pm.
Wonder if I should have left ginger in the ferment.
OG 1.051 with 18.5L wort. Will deliver 6.66% ABV - needs to be lower. Air temp 23c. Pressure by temp black mark. Spunding valve closed.
3am alarm is going off, it's at 35c! Weird.
Ferment underway, by 11am Day 1, PSI beyond 15. Opened spunding to 15PSI. Keeping pressure high to minimise off flavours.
Wort temp - 25c in a 21c air temp.
May finish in 3-5 days?
Wort vol 18.5L.

FOLLOW-UP
2nd Nov (Day 10) still spunding, still fermenting. Long brew. Spunding at c 10PSI (after correction)
Refractometer 1.020 uncorrected; correct 1.002 = 6.44%
Taste - has some bite, much less sweet than originally, decent alcohl whack. Colour cloudy grey, not the yellow expected. V close to complete ferment but impatient so...

Topped up to 24.5L to take it to SG1.028 and final target ABV of 4.8%
Backsweetened with adjusted recipe:

( https://brewtogether.com/2020/02/01/calculate-abv/ )
https://homebrewacademy.com/dilution-boil-off-calculator/

Targets:

OG =
FG =
IBU = XX
SRM: X
ABV = 6.4%

Original source: https://www.morebeer.com/questions/202

Ingredients:
• 0.907 kg peeled, diced ginger root
• 2.27kg organic cane/raw sugar
• 5 limes (zest and juice)
• Water to make 19L
• Yeast nutrient (dose per manufacturer instructions)
• 1 packet S-04 yeast (have S-05)

Method
Boil 9.5L water, then remove from heat.
Stir in sugar and yeast nutrient until well dissolved (The recommended dosage is 40ppm (5g:25L). It should be slurried in a few liters of liquid and added to the kettle about 15 minutes before the end of the boil.)
Once the sugar is dissolved add the ginger root, lime zest, and lime juice.
Steep for 15 minutes.
Strain and pour the mixture into primary fermenter and top off to 5 gallons // 19L. OG should be about 1.045.
Aerate and pitch S-04/5 yeast.

After 2 weeks, you should have reached a FG of around 0.996 and you’re ready to backsweeten.
You’ll need:
• Potassium sorbate
2 cups (473g) of water
• 85g (3 oz) peeled, diced ginger root
• 113g (4 oz) diced crystallized ginger
• 600g (3 cups) sugar (not granulated Splenda (for baking))

Boil the water, then remove from heat.
Stir in sweetener until dissolved, then add both forms of ginger and steep for 5 minutes.
Strain and add directly to the fermenter, or to a sanitized carboy and then rack the ginger ale onto it.
Let the ginger ale rest for 1-2 more weeks for the flavors to marry and mellow.
Keg it and dispense from your fridge.
Target 10 to 12 PSI when kegging).
Give the yeast at least 3 weeks to carbonate in the bottle or keg
When carbonated, chill and serve for a refreshing ginger ale that is sure to please all your friends!

Author:

Green Willy Brewing Collective

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 2.5

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: 10/20/2021 2:56 PM

Notes: Add a shit ton of frozen blueberries in primary? From Oxford NS. Or maybe blueberry juice as late additoin to kettle? Would that work?

Azacca for bittering, and then Mosaic for blueberry notes.

Also if we wanted to dry hop - maybe mosaic or lemondrop in one of the fermentors?

Author:

Matt_D

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 4/25/2021 12:11 AM

Notes:

Author:

Vega250

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.071

Efficiency: 89

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 13.26 psi

Creation Date: 9/2/2020 5:39 PM

Notes:

Author:

DasMatts

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.064

Efficiency: 70

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: 4/16/2020 8:45 PM

Notes:

Author:

Boil Size: 13.4 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 7:59 PM

Notes: Mash 9.45 gal at 164 F for rest at 148 F - 60 min.
Drain to kettle - volume 5.55 gal.

Infuse 7.9 gal. at 173 F for rest at 168 F - 15 min.
Batch sparge - kettle volume 13.45 gal.

Pre-boil gravity 1.052

Split batch w/ WY3787 Trappist High Gravity and WY3522 Belgian Ardennes
1.5L Starters
Ferment at 67 and allow to free rise for full attenuation.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2019 6:10 PM

Notes:

Author:

Valkyrie Brewing

Boil Size: 54.9 Gallons

Boil Time: 15

Boil Gravity: 12.1

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 9:10 PM

Notes:

Author:

peterj

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2019 8:45 PM

Notes:

Author:

Mashdream

Boil Size: 40 Litres

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 70

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: 11/15/2018 7:48 PM

Notes: Az élesztő: 20g wb-06+60g us-05

málna plusz menta !!!!

Author:

Boil Size: 58.52 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.47 bar

Creation Date: 10/25/2018 5:02 PM

Notes: Resfriar até 18-20oC; Fermentar a 18oC por 5 dias; Fermentar a 20oC do dia 6 até estabilizar; Maturação - desce até chegar em 0oC

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 100

Mash Thickness: 2.9

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: 10/12/2018 5:31 PM

Notes:

Author:

kcramp

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 50

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2017 6:32 AM

Notes: Wlp672 kettle sour 2 days 109-112 - target 110F (43C)
pH readings at 24 hours and 48 hours.
boil 15 mins with 0.2oz citra + 1tsp irish moss + 0.5kg sugar
Cool to 22-25C
Pitch 644 at 22-25C
Ferment 18—22 pref 19.5C