All-grain Homebrew Beer Recipes | Page 318 | Browse 215,000+ at Brewer's Friend

Author:

BeerBaron

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: Forced Carb in Keg

Priming Amount: N/A

Creation Date: 10/9/2013 10:57 PM

Notes: http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/

Author:

ryeguy88

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2015 6:36 PM

Notes:

Author:

Maltose Falcons

Boil Size: 14.92 Gallons

Boil Time: 90

Boil Gravity: 1.057

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: 9/4/2021 7:08 AM

Notes: Mashing Instructions:
128 F 10 minutes Strike 9 Gallons
131 F 15 minutes Direct
145 F 30 minutes Strike
154 F 30 minutes Strike

Special Instructions / Notes:
Mash schedule based upon some typical belgian regimes.
Vanilla bean and cinnamon stick were added at knockout.
Beer will be fermented warm (aka upper 70s).
12 Gallons was split into 2 6 gallon batches (half fermented by Drew, half by Jim K.). The last .5 gallons was placed into a gallon growler and pitched with the Wit yeast and will be cared for by Cullen.

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

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: 15lbs

Creation Date: 5/11/2013 11:12 PM

Notes: Candy Sugar:
1# Sugar
3/4 C Water
1/2 tsp Lactic Acid
Heat water and sugar on medium heat to disolve, add acid and allow solution to come to boil. Stir constantly until desired color is reached. Cool and store.

Author:

RBakkert

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 3.75

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: 1/23/2019 7:45 AM

Notes: Put 25,5Liters of water in the kettle,

Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.

Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.

Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).

After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.

Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.

Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.

Now siphon your wort to the second keg/bucket. Let it rest for another week.

Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.

Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.

Cheers!

Author:

foichne

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 72

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: 1/7/2016 6:33 PM

Notes: coffee grounds in bag added to grain bed at 30 min of mash. second addition of coffee in secondary for aging purposes. stout should have very strong coffee tones.

Author:

HighPointBrew

Boil Size: 7.61 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 11/21/2015 5:05 PM

Notes:

Author:

Mulamanca

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2015 4:13 PM

Notes: duvel

malte belga pilsen 11kg
http://www.brewmarket.com.br/pd-1B3727.html

Lupulo
25g do Sttyrian Golding (SI)
15g do saaz
15g sorachi ace (nao encontrei)

fermento de ale US - 0.5
nao encontrei o especifico pra belgian ale

receita - https://www.brewtoad.com/recipes/duvel-tripel-hop-e

http://www.candisyrup.com/recipes.html

Stap 1: 55°C 10 Min.
Stap 2: 63°C 50 Min.
Stap 3: 74°C 10 Min.
Stap 4: 78°C 5 Min.

Author:

ignator

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 17.6

Efficiency: 85

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 5:15 PM

Notes:
FM42 Stare nadreńskie

Author:

Pascal Riendeau (Paco)

Boil Size: 7.80628 Litres

Boil Time: 60

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: 4/23/2011 12:48 PM

Notes: Testing with S-23, ~20% maize in grain bill and all Perle hop
Mash at 152°F
Long drain sparge; ~0h45
Cool to ~10-15°C in ~1/2H; missed alarm (15min.), delayed last addition... fussed with colling/whirlpool piping... pfff!
S-23 pitched directly; sprinkled on surface; lag time ~24 hours.
Ferment at ~13°C +/-1
05/03 - Setting temperature to ~20°C for diacetyl rest...
07/03 - 1.012
16/03 - 1.013 (hydro reading corrected from ~8°C... I think it's done now,
~21/03 - Racked to keg: very clear considering the age

Author:

Park

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2015 11:05 AM

Notes: Dry Hops - Each half got: 20g Columbus, 28g Nelson for 10 days, then rack and additional 28g Mosaic & 14g Citra for 4 more days.

Author:

NSB17

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 3:05 PM

Notes: The following notes are artifacts from MB2.

Brewdate: 25/01/17

Measured Gravities:

First runnings - 1.095
Last runnings - 1.015
Boil gravity - 1.044
O.G - 1.052
Volume in fermentor - 22 litres

Terminal gravity - 1.009

Bottled:
10 litres @3.0 volumes
5 litres @3.0 volumes
(after five days conditioning on 1g/L of Juniper)

Conditioning:
5 litres on a tincture of Lavender, Chammomile and Dandelion
INFECTED

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4

Creation Date: 1/1/2017 5:42 AM

Notes:

Author:

British Ale Dude

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 3.12 psi

Creation Date: 11/1/2020 8:26 PM

Notes: Shooting for 4.1% ABV (cask and keg)
max 4.7% ABV (bottle)

Author:

Cypress Brewing

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 5:52 PM

Notes: Note to self: Brew with Chiptole in secondary under the name "Immolator."

Author:

Marc ook

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 73

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: 9/13/2015 12:12 PM

Notes: Yeast Used = "De Koninck" culture from "De Pelgrim" cafe, should be the same as the wyeast strain.

Author:

Back Porch Brewing Company

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 12:31 AM

Notes: Yeast:
10g Lalvin D47

Author:

Asztalsarka

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

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: 12/5/2014 9:24 AM

Notes:

Author:

IPAlligator

Boil Size: 365.9 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2017 4:07 AM

Notes:

Author:

Humanity

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2018 5:52 PM

Notes: