All-grain Homebrew Beer Recipes | Page 3356 | Browse 225,000+ at Brewer's Friend

Author:

cassady_77@hotmail.com

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2018 9:24 PM

Notes:

Author:

Sunfire96

Boil Size: 4.3 Gallons

Boil Time: 30

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: 1.8

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: 11/30/2023 2:04 AM

Notes:

Author:

Boil Size: 259.02 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 27 ° C

Priming Method: co2

Priming Amount: -0.03 bar

Creation Date: 7/28/2023 2:38 PM

Notes:

Author:

Boil Size: 27.38 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: 9/6/2022 4:30 PM

Notes: Jaega Wise p 142 adapted to fit Braumeister by substituting DME for Maris Otter keeping grain bill to 5.5Kg
SPLIT BATCH. Mixed/100% Brett
Cane sugar added to give fruity sherry notes (not in Jaega's recipe)
warm mash at 67 deg for more complex flavour
BUT https://www.homebrewtalk.com/threads/planning-brett-old-ale-questions.295429/ points out if you mash high and use a low attenuating yeast that increases the bret character.
Use Wyeast Old Ale Blend 9097-PC from Brew UK
Rack off to secondary fermentation vessels (s) after FG reached in Jaegers recipe and then inoculate with bret... ( but the wyeast 9097PC has already been added in this recipe..)
2ndry Ferment 6m
then add oak for a week
Then bottle with champagne yeast 2.3g/23Land sugar to get 2x vols CO2
Should continue to age in bottle with increasing pie cherry and sourness

For Other recipes see;
DK p162, Dave Line Gales Old Ale or Greene king Suffolk Strong Ale
See also https://learn.kegerator.com/old-ale/
and Mammoth Breweries recipe from Yeast website; https://wyeastlab.com/resource/old-ale-recipe/
NB amount of pale malt seems to be a typo.
“When I was first researching this style of beer, I wanted to get the barrel-aged flavor without the barrel. I chose malts that had a dark fruit flavor like raisins and plums to help bring out the funky brettanomyces cherry flavor. I aged this beer for 2 weeks after secondary fermentation to give the brett time to show through before crashing it. The main flavors I got out of this beer were plum with subtle cherry and good malt character, and I would recommend aging on 1 oz of French oak chips for 1-3 days before packaging to give it a barrel-aged feel. It was carbonated it low at 2 volumes to help give the cask/barrel-aged mouthfeel as well.”
-Travis Wellentin

Use Wyeast Old Ale Blend 9097-PC from Brew UK
097-PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Brettanomyces character adds a pie cherry-like flavor and sourness which will increase with age.

Istead of 9097 use Wyeast Lambicus 5562 and
Wyeast Irish 1084 ;Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64 °F (18 °C).
Mash low (given we are adding lots of Bret and Ferment high to give esters

Author:

GF Brews

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 90

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: N/A

Creation Date: 7/18/2022 4:25 PM

Notes: Adapted from Ron Pattinson's adaptation of a 1909 oat malt stout from Maclay Brewery in Alloa, Scotland.

Oat malt was sourced from dedicated gluten free maltster Grouse (purity protocol oats). For more information on oats in GF brewing (and the gluten free oat debate) see https://zerotolerance.mywikis.wiki/wiki/Oats.

Ron Pattinson's Let's Brew Wednesday recipe: http://barclayperkins.blogspot.com/2012/06/lets-brew-wednesday-1909-maclays.html

Author:

TimBrewz

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 2.25

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: 7/1/2022 8:04 PM

Notes:

Author:

Liam Crowley

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 10/14/2021 11:51 PM

Notes:

Author:

Grant Dicks

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3.1

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: 4/20/2021 2:44 PM

Notes:

Author:

Bel Air Brewing

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.082

Efficiency: 64.9

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: 4/17/2021 3:08 PM

Notes:

Author:

Tony Butt

Boil Size: 7.21 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2018 6:52 PM

Notes: 1.036 SG

Author:

ssprague

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 8/10/2016 2:55 AM

Notes: Original recipe
http://www.beersmith.com/Recipes2/recipe_153.htm

Author:

Tankman

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 12/8/2017 6:48 PM

Notes:

Author:

Cermag

Boil Size: 1600 Litres

Boil Time: 75

Boil Gravity: 12.5

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2017 9:56 PM

Notes: 11/2025:
- várka na 1500l, jen trochu měním, kdy chmelit, na 30min dost chmele Wai-iti asi nemá smysl, hodně se těch aromatických látek odpaří. IBU původně 45, okolo toho jsem to zachoval, ale dal jsem víc Ekuanotu na začátek a těch 1,5kg Wai dal do konce a kilo na whirlpool, kde předtím nic nebylo.
- Taky upravuju vodu to lehce víc SO4 profilu, zatím jsem u Chevrona neřešil
- kilo karamelu dávám pryč, to je zbytečný a ve složení to pak mate lidi

Vařeno ve Zlonicích, vodu upravuju na Mlěnickou vrutici, vařil Ondřej jako druhý pivo na varně tam. 13.2°

Vaření 11/2023:
- várku jsem přepočítal na plnou varnu 1550l. Chmelení nevyšlo na kila, tak jsem zase zvedl, tentokrát Dry hop 2,75g/l, celkově 5,15g/l, jestli není skoro moc, aby to nevytáhlo náklady nahoru, uvidíme (to navíc mimo navýšení výpočtem udělá cca 1Kč/l, tedy 30Kč na sud, to je asi v pohodě, i když by to šlo stáhnout na 4g/l a to udělá cca mínus 50-60Kč/sud, ale raději to mít lepší)

Vaření 09/2022:
- várku jsem zvedl o 30% na 1300l k zakvašení
- chmel ale o 50%, proporcionálně jsem zvedl chmel do chmelovaru, zbytkem jsem opět navýšil Dry hop (na 2,1g/l, při minulé várce bylo 1,5g/l, při předchozí 1,1g/l, při první 1,5g/l)
- Celkově 4.6g/l, předtím 4g/l
- Vařil David sám, já byl na dovolený, prý vyšlo 13,9° a ještě musel trochu ředit
- zakvašeno 1400l 13,9°, byla vyšší výtěžnost, stočeno 1200l - příště asi svednout výtěžnost varny a nechat těch 1400l
- asi nejlepší várka Chevrona, krásně vyrovnaný a hezky aromatický, držet tohle chmelení

Vaření 18.10.2021:
- IBU 32 jsem nechal, ale upravil chmelení, první chmelení snížil z 800g na 500g, aby to vyšlo a 400->500g 10min před koncem, pak zbyde víc na suchý.
- Plus na 72° jsem na doporučení Davida dal 20 min místo původních 10 min, aby to dostatečně zcukřilo
- nebral jsem v úvahu extended hop boiltime (tady jsem měl ještě 0), po úpravě na 30min jsem na 45 IBU
- stočilo se 975l

Vaření 18.12.2020:
- původní IBU okolo 31, dle alfy jsem měnil chmelení: víc/míň Equinoxu na první chmelení a zbytek na suchý, 32.5 IBU

- 13,85° to má po dovaření, konec 3,75°, tj. 5.50% alc dle výpočtu, Pavel mi pak udělal analýzu a tam bylo: 5,9%, 14,3°P

- tentokrát je to taková Hazy IPA, první sudy jsou dost zakalený, ale krásně to voní a a super chmelený to je. Je tam vyšší hořkost (pocitově víc jak 32 IBU, ale to bylo i minule) a teda i trochu trpké doznívání, to si snad ještě sedne, první 3 sudy jsme stáčeli 8.1.2021, pak to ještě leželo a snižovali jsme teplotu

Author:

bacgabe

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

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: 5/22/2017 4:43 PM

Notes: Yeast: 20B cells in frozen vial. Spin in 2L wort for 2 days to achieve 340B cells. For second 11g batch, remove just over 100mL homogeneous wort from starter and add to 2L wort and spin for 2 days to achieve another 340B cells (660B total). Combine yeast slurries to equalize pitching rates.

Author:

John M

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 85

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: 3/30/2017 11:20 AM

Notes:

Author:

sindredm

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 1:05 AM

Notes:

Author:

Jonni Birkhaug

Boil Size: 65.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3.1

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: 11/25/2016 7:00 AM

Notes:

Author:

pilau

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2016 8:43 PM

Notes:

Author:

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

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: 9/26/2016 4:49 PM

Notes:

Author:

Bonehedded

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2016 1:32 PM

Notes: