All-grain Homebrew Beer Recipes | Page 3375 | Browse 225,000+ at Brewer's Friend

Author:

Lazy Brewer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: 2

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: 5/27/2018 5:23 AM

Notes:

Author:

Zigga

Boil Size: 362 Gallons

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.5

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: 10/17/2023 6:07 PM

Notes:

Author:

Gaylord

Boil Size: 31.41 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 153.9 g

Creation Date: 8/13/2022 4:12 PM

Notes:

Author:

AJO7730

Boil Size: 28.68 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 25 ° C

Priming Method: co2

Priming Amount: 0.45 bar

Creation Date: 3/21/2021 8:50 AM

Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.

2. The mash involves steeping all the grain in 30L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 5L of water for sparging later after the mash. Begin to circulate the mash with the pump.
The four heating stages include:
(a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
(b) BETA AMYLASE: Heat the mash to 62-65 degrees Celsius and hold this temperature for 60 minutes.
(c) ALPHA AMYLASE: Heat the mash to 70-72 degrees Celsius and hold this temperature for 40 mins.
(d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 10minutes. Remove after 10 minutes has elapsed.

3. Allow the grain to drain the mash back into the mash tun. Do this for both grain bags, as this is a batch sparge. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. Each bag should be drained and the wort returned to the boil pot.

4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.

5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.

6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.

7. Continue the circulation process to aid in aeration.

8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.

9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.

10. Dry hop via anaerobic transfer to an adjacent pressure fermenter that has been cleaned, sterilized and then, after the addition of hops in sealed hop sock, flushed several times with CO2 gas. Ensure that the pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Transfer ferment into new fermenter via Liquid line/Gas line transfer. Discard trub from primary fermentation.

11. Pressurise to 2 bar and store/condition for 5 days before kegging.

12. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 4 degrees Celsius and 0.3bar.

Author:

rolandblais

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2021 9:56 PM

Notes: https://www.bertusbrewery.com/2013/05/blind-pig-clone-20.html

60min mash, 60min boil, 20min whirlpool for the hops, and then I chilled to 62F. I hit the wort with 90sec of O2 before pitching 160ml of 090 slurry. This batch was done fermenting in roughly four days, and you can see the fermentation temperature profile below.

I only sat on the dry hops for a few days, as (once again) we’re in quite a hurry with this batch. So into the keg it went with some gelatin before carbing it up.

We’re evaluating this a little young, but it’s settled in over the past few days in the keg. It turned out pretty incredible. This batch has everything I liked about the last batch, but with a bigger hop note, that’s less Cascade-centric. It’s still a bit cloudy, as I was sloppy when I racked it into the keg, but it’s slowly clearing up. Color looks identical to last time, and it has a fluffy white head that lasts forever. The aroma is similar to how I remember it before, but the Amarillo is coming through more. Lots of citrus and orange notes. There’s a little pine, but much less grapefruit than last time. The flavor and body are spot on: Big hops, a little sweet malt, and then a crisp assertive bitterness in the finish. Small side note: The yeast change didn’t seem to make any real impact on flavor.

So, is it cloned? It’s pretty damn close. The only difference is the hop aroma isn’t quite as big as fresh Blind Pig. I found Blind Pig to be nearly as hoppy as PTE, only it’s hops were more citrusy, and less piney. I’d be tempted to use the same dry hop, only add 25% more, and see how it turns out.

For a beer to serve at a party though, this turned out absolutely 100% perfect. It has a big beautiful citrusy aroma, with a clean flavor, and a crisp finish. This is a really well crafted IPA recipe, and now the party has come and gone, I can say it was quite the crowd pleaser. Thanks for all the comments on the last clone attempt; we’re almost there. And finally, thanks to all our friends that came over to help my sister and I celebrate. Cheers!

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 1/1/2021 11:53 PM

Notes:

Author:

Beez Home Brewery

Boil Size: 3.95 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 1.8 oz

Creation Date: 5/22/2019 2:41 PM

Notes:

Author:

BeerWolf

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.091

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2019 7:27 PM

Notes: 5 grams sugar per liter for bottling.

Author:

Boil Size: 158.27 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 3

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: 7/26/2018 4:08 PM

Notes:

Author:

josephwilson86

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

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: 6/14/2018 6:39 AM

Notes: The goal is to brew a west coast style ipa. More dry and crisp on the malt side, pushing the limits on bitterness with lots of hop flavor and aroma.

If the malt bill ends up working out I'll keep brewing this with different hop varieties.

Author:

edward.chiem

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 1:51 AM

Notes:

Author:

Mazsi

Boil Size: 43 Litres

Boil Time: 80

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2018 7:49 AM

Notes:

Author:

DBUK

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2018 11:46 AM

Notes:

Author:

Patyk

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 13.8

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2018 1:50 PM

Notes:

Author:

Boil Size: 3.3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2018 5:24 AM

Notes:

Author:

Boil Size: 5.4 Gallons

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 62

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2018 6:08 PM

Notes: Use "skunked"/"cheesy" hops in the mash and hot side for the fruity precursors, don't use any Whirfloc to keep good proteins.

Mash high and ferment at or below minimum range of yeast to retain residual sweetness.

Add whirlpool hops @ 205 and chill as rapidly as possible (ideal ~5 minutes or less) to under 175-degrees. Continue chilling to 64, ideally in 20-30 minutes.

10 day primary fermentation, 3 day dry hop, 1-2 day cold crash, transfer to serving keg and 1-2 week cold condition/carb.

Ferment in keg to allow closed loop transfer. Flush serving keg by filling with water and pushing out with CO2.

http://beer.suregork.com/?p=2259
"Grassy and green flavors are mainly caused by aldehydes, such as hexanal and hexenal.
Citrus flavors are mainly caused by esters (such as ethyl 4-methyl-pentanoate), nerol and linalool
Floral and fruity flavors are mainly caused by linalool, geraniol, β-ionone, citronellol, 4-mercapto-4-methylpentan-2-one (4MMP), and 3-mercaptohexan-1-ol (3MH), as well as other ketones, epoxides and esters.
Herbal and resinous flavors are mainly caused by myrcene, other monoterpenes, and oxidized sesquiterpenes (e.g. α-caryophyllene)

Myrcene Resinous
Linalool Floral, Citrus
Geraniol Floral, Rose-like
4MMP Black currant

Hops varieties that have a high myrcene content are Citra, Simcoe, Newport, Amarillo and Columbus, while hop varieties with low myrcene content are Tettang, Vanguard, Saaz, Ultra and Palisade (see Table 2; USA Hops, 2011).

...some hop varieties lending to high linalool concentrations include Nugget, Citra, Simcoe and Summit."

Author:

SimLab

Boil Size: 5 Gallons

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 65

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: 1/21/2017 5:43 PM

Notes: Grapefruit peel macerated in 4oz of vodka for 4 days.

Mash @ 150F started at 13:03
Boil @ 14:35
Cascade Hops @ 15:10
2oz Centennial @ 15:35 + Whirlflock
1oz Eldorado Hops @ 15:50 and stop boil

Author:

Eastern Christiania Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 67

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 9:18 PM

Notes: 3 pakker gjær på 2 bøtter.

Author:

daoencz

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 2.7

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: 7/28/2016 7:34 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.5

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: 1/11/2016 5:46 AM

Notes: