All-grain Homebrew Beer Recipes | Page 4516 | Browse 225,000+ at Brewer's Friend

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 1/28/2019 7:20 PM

Notes:

Author:

Kolmen Pöntön Panimo

Boil Size: 16.02 Litres

Boil Time: N/A

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: -0.83 bar

Creation Date: 4/8/2023 8:37 AM

Notes:

Author:

DocDee

Boil Size: 29.18 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: dextrose

Priming Amount: 162.4 g

Creation Date: 8/10/2022 6:11 AM

Notes: - Fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
- Use frozen packaged whole cherries, or use fresh cherries pasteurised following the process listed below:
Add fruit to a pot of water (just enough to cover the fruit) and bringing to a simmer to pasteurize. Add a teaspoon of pectinase to the water while heating to ensure a brilliantly clear finished beer.
If using frozen fruit, allow to thaw first, then add each kilo into a sanitised hop sock and add to fermenter midway through fermentation

- Philly Sour likes to ferment a little warmer, aim for 24C
- Lactose addition optional - remove for a super tart sour

Author:

Woozy

Boil Size: 31.2 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

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: 7/24/2022 6:10 AM

Notes: Boil 90 mins
cool to 70f ferment at 69-74f
bottle condition 2-4 months

Author:

arinomibrewery

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

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: 4/20/2022 9:43 AM

Notes:

Author:

TheB9

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 22.9 g

Creation Date: 3/7/2022 8:45 PM

Notes:

Author:

Dic_Rodgers

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2020 8:06 AM

Notes:

Author:

kiwibanaantje

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3.53

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2019 3:12 PM

Notes: 7 gram gips toegevoegd
7 gram fosforzuur 75% toegevoegd

2-3 minuutjes aan de late kant met de koeler aanzetten

whirlpoolen op ongeveer 70-66 graden C

ruim 2 uur belucht

16.5 graden gestart (hitte element was te slap) ingesteld op 17.5
Daarna na twee dagen door naar 18.5 graden celcius
Daarna omhoog naar 19,5
Daarna omhoog 20.5
Overhevelen secundaire tank, 20.5
Weekje op secundaire tank, dryhop in secundaire tank
24 uur cold crash

Uitvergist na een dag of 9 a 10.

Uiteindelijk 33,5L gebotteld, waarvan ook 2L suikerwater.

---------------------------

OUD

-----Maischen-----

22L met 6.2 kg geschrote mout is ongeveer 3.5 L/kg maischdikte (lekker dun voor ons doen).

1 liter verlies tijdens maischen (21L totaal).

-----Spoelen & Filteren------

Spoel helft van het mout simpel uit met 2 liter warm (78gr C) spoelwater.

Gebruik helft van het mout, verdeeld over 4 emmers, om beslag mee te filteren. Laat eerste keer wat sneller doorlopen.

Meet grofweg hoeveel wort er verkregen is (should be ±11 a 13 L aangezien ik denk dat er circa 10 liter in het bostel blijft hangen).

Giet wort, opnieuw verwarmd tot 78grC, opnieuw over filterbedden (1 volwaardige filterbeurt).

Spoel met X liter warm spoelwater (4 keer 3L per emmer). (X is denk ik 12. Vul in ieder geval aan tot ongekookte wort ongeveer 23 liter is).

-----Koken & Afkoelen-----

We verliezen circa 4 liter tijdens het koken van de 23L wort. Dat maakt 19 liter. Met 6L bevroren bar-le-duc moeten we het afkoelen kunnen fixen.

-----Vergisting, dryhoppen, lageren, bottelen-----

19 gr Celsius voor 4 dagen.

<<overhevelen>>

20 gr Celsius voor 9 dagen.

<<Cold crash>>

3.3 gr Celsius voor 48uur.

Bottelen: 6.5 g/L bottelsuiker.

Heb getwijfeld voor gisten aan wyeast 1010, 3068 en 3056, en de WB-06 en de S-33.

Research voor gist:
https://eurekabrewing.wordpress.com/2012/01/13/wheat-yeast-comparison-experimental-design/

https://eurekabrewing.wordpress.com/2012/03/18/wheat-yeast-comparison-results-part-2-tasting/

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2009 12:00 AM

Notes: First Brewed 06/2009

A forgotten gem in the deepest, darkest corner of the warehouse. Aged in a Highland whisky cask resulting in a viscous slow motion roller coaster of powdered cacao, hints of burning pirate ships, salted caramel, sharp berries and toasted marshmallow.
Leave on wood for as long as you dare. If possible forget about it for four years.

https://www.brewdog.com/beers/diy-dog

Author:

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

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: 5/14/2019 12:30 PM

Notes:

Author:

Paydon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 9/5/2015 5:07 PM

Notes:

Author:

Boil Size: 180 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 11/21/2018 3:02 AM

Notes:

Author:

Slapnutz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2018 5:37 PM

Notes: 1.072 OG
1.010 FG

Author:

Amsterdamse Brouw Mij.

Boil Size: 77 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 9/16/2018 8:42 AM

Notes: Laatste paar liter wort (met een SG van 1030) weggegooid.
Daarom rendement hoger.

Echte kookhoeveelheid is dus lager dan deze 77 iter, ca. 66-68.
Afgekookt tot ca 60. Aangelengd met ca. 8 l tot ca. 68l

Brix 13,2 / 1052

Author:

Boil Size: 1200 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 3.1

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: 7/10/2018 8:52 PM

Notes:

Author:

seetu

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 5:09 AM

Notes: 1) 1L starter @ 1.040, harvest 200ml.

Author:

cadamian

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

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: 1/31/2018 9:08 PM

Notes:

Author:

n8penney@gmail.com

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 77

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: N/A

Creation Date: 11/9/2017 10:16 PM

Notes:

Author:

egruz

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

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: 8/30/2017 6:27 AM

Notes:

Author:

DrPaulsen

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 4:54 AM

Notes: A beer based on Scorpius Morchella from TG. Very little info is provided, but the bartenders seemed to think it was a blend of both Northern and Southern hemisphere hops. Vaguely recall them mentioning Galaxy, Nelson, and Mosaic. Based on the firkins served with Amarillo, it seems like a safe bet. Based on the sweet citrusy character it would seem like Citra is probably in here too.

The beer has a very similar hazy character as several NE IPAs (e.g. Julius, Heady, etc) so the heavy addition of oats seems about right. Must add a heavy charge of dry hops during the last half of fermentation so biotransformation can take place of the hop oils.

At flameout, add 210F WP hops, then turn on the WP pump and let stand for 20 mins. Turn on chiller. When kettle temp hits 170F, add 170F WP hop charge and continue to crash cool.

Add half the dry hops during the first day of Primary Fermentation. Add the rest at the end of Primary or in a Secondary (keg-hopped?).

Be careful to avoid oxidation, but take no special steps to remove yeast or dry hops. Maybe skip the whirlfloc?

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.5/6.5 = 1.15