All-grain Homebrew Beer Recipes | Page 4337 | Browse 225,000+ at Brewer's Friend

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 6 oz

Creation Date: 3/4/2019 5:53 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 7.93 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: BelgianCandySyrup

Priming Amount: 8 oz

Creation Date: 4/22/2025 1:45 AM

Notes: PRE-BREW DAY PREPARATIONS

MEASURE SALTS
Very carefully measure out salts, put in medicine bottle.

MEASURE GRAINS
Carefully weigh out all grains, putting different grains in different containers.

MEASURE HOPS
Carefully weigh out the hop additions, put in small mason jars. under vacuum.

YEAST STARTER (One week before brew day).
This high gravity beer will need a 4 liter starter. 400 billion cells are needed. Prepare 4L of wort in the flask. Add yeast, put on stir plate.

(Actually, a 4.25 L starter is needed, so a sample of it can be saved for later culturing.)

DAY BEFORE BREW DAY
Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons of distilled water to the kettle.

Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record.

BREW DAY!
Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in.

Mash-in
Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, acid will be needed.

First Saccharification Rest
(45 minutes)
Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes.

Second Saccharification Rest
(30 minutes)
Conduct this rest at 158 deg F for 30 minutes. Stir as needed,.

Mash-out/Vorlauf
(15 minutes)
Raise temperature to 168 deg F. Allow recirculation to continue as usual.

Raising the Basket
TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done.

Rinsing the Grains in the Basket
It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the Direct Deposit recirculation arm, and remove the hose from the left side of the 3-way valve, making sure the valve is shut off! HAVE A VESSEL TO COLLECT RUNOFF WHEN YOU DISCONNECT THE HOSE, and collect it. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket.

Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes, then allow it to drain for 5 minutes. Remove basket, hang on bucket, and allow it to drain into the bucket for 15 minutes.

BOIL
This will be a 90 minute boil. Measure pre-boil gravity; it should be around 1.042. (Sugar is not added until 10 min before the end of the boil). Post-boil gravity should be around 1.076 after the Simplicity Belgian Candy Sugar is added.

WHIRLPOOL
Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump.

Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin.

CHILLING
Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes.

After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation.

MOVING WORT TO FERMENTOR
Assure oxygenation setup is in place. Allow a little wort to flow into the sanitized fermentor, then pour Yeast Buddy and BrewZyme D in, then continue the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs.

PITCHING THE YEAST
Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast.

TILT HYDROMETER
Drop the calibrated Tilt Hydrometer into the fermenter.

FERMENTATION
Set Inkbird to 82 deg F. Begin fermentation at 65 deg F, then make sure heater is unplugged. When wort is at 65 deg F or a little lower, set the Inkbird to 82 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds.

UNPLUG HEATING BLANKET.
Make sure heating blanked is unplugged. Inkbird should be set for 82 deg F. Allow the temperature to self-rise on its own to reach 82 deg F. When temp reaches 82 deg F, have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping.

COLD CRASHING THE FINISHED WORT
Gradually lower temperature from 75 deg F to near freezing.

Author:

Alfredmferreira

Boil Size: 32.58 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

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: 9/10/2023 3:53 AM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2022 3:50 PM

Notes:

Author:

Boil Size: 22.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 90

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2021 12:27 AM

Notes: Strike water vol 24.5L
Using less sugar than previously, let it ferment out longer for a drier finish
10g more Hallertau than previously
Add 50g Hallertau bittering hops with 60 minutes remaining in the boil.
Add the sugar with 15 minutes left in the boil.
Add whole whirlfloc with 5 minutes left in the boil
Pre boil vol 22.5L
Post-boil vol 19L
Topped up to 2L
Target pitch yeast temp 20c, actual 22c. 10:45pm.Wrapped in cold towel.
SG: 1.063, target was 1.061
Spunding valve open for the first 24 hours then spund at 2PSI
FG seemed to be 1.024 so ABV corrected could be 7.46%?
Will take 7 days to ferment fully but with lower sugar, it was finished (and FZ1 was leaking) so Day 5 kegged it. Pressure at c2.5PSI, needs carbing and chilling

Author:

Hoodwinked Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 9/20/2021 4:47 AM

Notes:

Author:

modert

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 4/7/2021 3:34 AM

Notes:

Author:

Yarema

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 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: 3/7/2021 9:11 PM

Notes:

Author:

AdamCrum

Boil Size: 6.2 Gallons

Boil Time: 45

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 12/19/2019 9:31 PM

Notes: Mash grains following mash schedule.

Boil wort for 10 minutes, no hop additions

Kettle Sour with Omega Lacto for up to 48 hours at 90 to 100f until desired PH is achieved.

Run off into boil kettle and boil for 45 minutes, adding 1oz sorachi ace at 5 minutes left in boil.

Peel, halve and remove seeds, and cube up to 5 cucumbers, wash, and then freeze until secondary.

Cool to mid 60s and pitch Fermentis W-34/70 and let free rise to 72 over a week.

Place thawed cucumbers into bucket, add 1 oz of coriander and 1 oz of pickling salt, plus 2 oz of sorachi ace hops. Rack beer into secondary bucket and finish fermentation/flavoring for 3 days.

If possible, transfer to bottling bucket with filter. Bottle with 4.1oz of priming sugar.

Author:

Reevesie

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 7/1/2019 1:43 AM

Notes: 10/30/21-Used 2-year old Mandarina Bavaria, assumed 50% loss of bittering. Wort went straight on top of the existing cake and added the Belgian yeasts from Russian River, etc. Will see how this recipe goes, had to drop the CaraRye and lowered the Munich and Vienna by 1# in exchange for M.O. base malt. Mashed for fermentability as recommended by Michael Tonsmire when I had the chance to ask him. No mineral/acid additions to water.

10/23/21-Kegged the batch, some was added to the wheat wine for 2021 12BOC. I plan to make a new batch and just ferment it on top of the existing yeast cake.

12/27/19- Changed from Buckwheat to CaraRye and Hallertau to Mandarina Bavaria hops. I am going to double the IBU's in an effort to mellow some of the sour character. The oak will be added when everything goes into the primary. This is the new grain bill of the previous Flanders Red that I made. It will have the same yeast and same bugs.

** Brewed on 6/23/19, I put 2 quarts of Muscat sour culture on the wort with the Belgian yeast. I added oak cubes soaked in red wine on 8/23/19 and kegged it on 11/25/19.

** My Sour Angels was really nice after about 5 1/2 months of age with this culture. That is a Berliner Weiss malt bill with Kolsch yeast and the Muscat culture.

Author:

G. Camargo

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 5/5/2016 1:23 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/26/2019 6:56 PM

Notes:

Author:

Camilos

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2018 9:56 AM

Notes:

Author:

Oppdal Bryggus

Boil Size: 280 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 2.5

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: 4/12/2018 6:10 PM

Notes:

Author:

Joiski

Boil Size: 200 Litres

Boil Time: 30

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2018 4:35 PM

Notes: Starter: 12.04.18 -> 10L (n. Sämu Aeschlimann MTF-Starter 1:9 Malzextrakt:Wasser plus Apfelsaft und 2g CaCO3/L). 14 Piuelli (a 10 Milliarde pro Piue).

14.04.18. Brautag und Brett-Starter (Sacc. Brux)
14.04. Starter Lactos rein, 16 Plato 200L
17.04. Abends weitergekocht, Bier s'uerlich geworden im Geschmack

09.05.18 60L mit 10kg Himpi
11.05. 22L mit 3kg Rhabarber
11.05. 22L mit 2,4kg Meertruebeli
11.05. 22L mit 145g Limetten ohne Schale, 150g Lactose und 30g Salz und 100ml Zitronensaft sowie 4 Limetten zusätzlich
11.05. 22L mit 40g Salz

Author:

.Bull Brewing

Boil Size: 20 Litres

Boil Time: 15

Boil Gravity: 1.031

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: speise

Priming Amount: 5 litres

Creation Date: 2/15/2018 9:17 PM

Notes: - 5 liters of wort pressure-canned for future "Speise"
- 15 liters pitched with a lactobacillus starter, kept at 35°C for 1 week under CO2 atmosphere
- Check pH=3 and then oxygenate wort for 1 hour
- These 15 liters then pitched with Wyeast 1007 (German Ale) and Wyeast 5526 (BRETTANOMYCES LAMBISCUS)
- Fermented till FG=1.007 at 21°C
- Add 5 liters speise and
- Bottle condition (seeking for 3.5 volumes CO2), using Champaign bottles, at 15°C
- Let condition at least 1 month, preferably 3 to 6 months.

Author:

gumoya

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/12/2018 5:43 AM

Notes:

Author:

Savannen

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: Sugar

Priming Amount: 5 g/l

Creation Date: 12/18/2017 5:12 PM

Notes: First time brew:
Measured OG: 1058, bit too low, probably because of the muscovado sugar. And maybe the brewhouse efficiency is lower than 75%.
We used light muscovado sugar, not ordinary refined cane sugar.
Next time:
- Mash at 68 instead of 66 to retain bit more sweetness.
- Check alpha of hops and adjust amount.
- Add 25% more sugar if using muscovado.
- Add sugar at end of boil (15 min) instead of beginning,
- Chill the wort to <20C. Fermentation was way too energetic under first 24 hours with wort temp starting at about 30C.

Second time brew:
Changed recipe slightly and took into account notes above.

Author:

playa

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2017 10:38 PM

Notes:

Author:

scano0r

Boil Size: 41.01 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 8/27/2017 6:08 AM

Notes: