All-grain Homebrew Beer Recipes | Page 5083 | Browse 225,000+ at Brewer's Friend

Author:

NENomad

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.65

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: 5/4/2022 6:11 PM

Notes: Kettle Soured. pH range before boil 3.5-3.0

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 12/20/2024 10:02 PM

Notes: AHA Gold 2024 - Saison

3-stage step mash. Boil for 70 minutes.

Ferment at 75 for 14 days.

First made 4/20/25.

Followed step mash process, starting at 120. This made some sense given the 6 row being used. Added 1 tsp of gypsum to the strike water to bring out the hop bitterness.

Added 1 gallon of 170 sparge water and brought to boil. Gravity was only 1040 before I added sugar. It was 1044 after the sugar. pH after mash was 5.3, so no need for any acid.

Boiled for an hour with 0.2 oz magnum. Added 2.25 oz of new Amarillo with 5 mins to go. Let that boil for 5 mins then put in Jaded chiller. Brought back up to the boil then chilled to 160 (very quickly as water is 50). Then added whirlpool hops into the wort, but didn't run a whirlpool as it was 10 pm. Let the hops sit at 160 - 175 for 20 mins, then chilled to 75 and put into fermenter.

Micro Homebrew didn't have Lallemand Saison yeast, so subbed Wyeast 3724, Belgian Saison yeast. Made a starter with this for 12 hours, and added it to fermenter. Put on the therm wrap as wanted to keep temp at 75. Also did not fully seal the fermenter, as didn't want any pressure on yeast.

Vigorous fermentation after 24 hours, and gravity fell quickly 10 1037. Then went down more slowly, so increased temp to 77 and shook fermenter to agitate yeast several times. Left in fermenter for 13 days to make sure fully fermented. gravity fell slowly to 1009, and then a few more points over the last 4 days to 1006, which is slightly above target of 1004. Taste had some funk and and hops came through nicely, so with a lot of carbonation should drink well.

Started drinking after a week of conditioning in kegerator. It's a tasty beer, with gentle spice and characteristic Belgian yeast flavors. Hops work well to give it citrus notes. Easily drunk, and high carbonation helps. 8/10. After a few more weeks it became crystal clear, light straw color, and the hops and yeast character blended well together to make a very tasty beer.

Author:

JJ Meza

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 3.13

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: 10/28/2024 10:12 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.75

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: 2/4/2024 10:04 PM

Notes:

Author:

Nosybear

Boil Size: 1.96 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

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: 11/21/2023 3:32 AM

Notes: Add peanuts to the boil with 30 mins remaining.

Author:

Pat's Pints

Boil Size: 4.83 Gallons

Boil Time: 15

Boil Gravity: 1.044

Efficiency: 60

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: 10/20/2023 2:27 AM

Notes: Note this is a split batch beer. After mashing, including a single decoction, I bring the beer to boiling and then pull off 2 gallons of wort. This wort undergoes a 15 minute boil with a hop addition at 10 minutes. It is then whirlpooled and chilled to upper 65 F and then yeast is pitched.

The remaining wort which was only at boiling briefly is chilled to 100 F, transferred to a carboy and receives a pitch of lacto. A heating pad set to 83 F was attached to this carboy.

After a few days (3-4) the lacto should have done it's trick and the two are mixed back together. The yeast should finish fermenting the beer and the hops should stop the lacto.

Author:

Mont'sBrewHaus

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 39.38 psi

Creation Date: 10/16/2023 4:39 PM

Notes: Mash at 149 for 75 minutes
Ferment at 68, finish at 72.
Recipe says its done in 6 days...but not. I left it finish for two weeks before kegging.

Defintely had taste of a belgian ale. No "pilsner" to be found IMO based on some recipe notes. Good beer but not great.

Author:

Nosybear

Boil Size: 2 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2023 11:12 PM

Notes: Puree raspberries and let ferment at room temperature for 7 days. Pitch yeast and ferment normally.

Author:

Todd Miller

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.3

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: 4/11/2023 10:25 PM

Notes:

Author:

The Cellar Project

Boil Size: 4.4 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 90

Mash Thickness: 1.77

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 80 ° F

Priming Method: cornsyrup

Priming Amount: 7.3 oz

Creation Date: 12/17/2022 6:01 PM

Notes: Gluten free attempt at La Chouffe Blonde.
- Pitch at 68° and let rise to 78° after krausen falls.

Author:

Swig

Boil Size: 3.9 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 74

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 8:48 PM

Notes:

Author:

Lennart Lansbergen

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 3.65

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: 3/1/2022 8:11 PM

Notes: Started fermentation at 20C, after 1 week, raised temp by 1 degree/day up to 26C.

Author:

Matroc28

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 62

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/15/2021 11:33 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2021 3:52 PM

Notes: Smoke the light colored grain bill at the lowest temp setting on a pellet smoker for min 20 mins max 60 - based on smoke flavor. Wet down grain in a pan.

Mash at 154 for 60.

Author:

welcha1

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 6.9 oz

Creation Date: 4/5/2020 12:33 AM

Notes: grown dregs from JK LPP, maybe stagger with chico if ferm stalls

Author:

Garrett C

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5.4 oz

Creation Date: 2/18/2020 10:31 PM

Notes:

Author:

Badmojodaddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 11/2/2019 6:22 PM

Notes: 2 OZ SWEET ORANGE PEEL
1 OZ NUTMEG
LAST 15 MINUTES OF BOIL

Author:

Adam McWhinnie

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 9/18/2019 3:57 AM

Notes:

Author:

hopscotch

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2019 7:05 PM

Notes: You see I have my own homebrew version of a gose that I created a few years back. It's called “Salty Gose the Margarita” and is meant to taste like, surprise surprise, a margarita. It's a loose association however and this is very much still a gose beer. I'm often asked for the recipe so I've posted it below. The key difference in this recipe versus a traditional gose recipe that that I add keylime zest and Tripel Sec.

Yes, Tripel Sec liqour.

It has a high sugar content so it's an excellent choice for priming sugar and also helps with the whole margarita thing. You might see that the recipe calls for one bottle and think I got lazy but I actually did the math to figure out how much sugar was in Tripel Sec and how much of it I need to carbonate my beer. Conveniently enough, one bottle is what it came out to.

This beer gets great feedback and never fails to raise a few eyebrows. I submitted it once to a competition where it got 43 points out of 50 from a Master BJCP judge.

Our homebrew club's version came out excellent as well. If I can get the recipe from those guys I will post it here. Until then, here's my recipe:

Salty Gose the Margarita
Stats
Original Gravity: 1.038
Final Gravity: 1.009
ABV: 3.8%
IBU: 4
Efficiency: 80%
Batch Size: 5 gal
Boil length: 90 minutes

Malt
3.50 lbs Belgian Pilsner Malt (46.1%)
3.50 lbs German Wheat Malt (46.1%)
0.60 lbs German Sauer (Acid) Malt (7.8%)

Hops
0.25 oz German Spalt Select (3.9% AA) – 60 min

Yeast
US-05 Safale dry yeast (any clean yeast will do)

Other
10 grams freshly crushed coriander seeds (important that they are freshly crushed seeds – no powder!)
15 grams Keylime zest
40 grams Kosher salt

Mash at 147°F for 60 minutes. Add the coriander, keylime zest, and salt with 10 minutes left in the boil.

Ferment until terminal gravity is reached and then give it just a few more days in the fermenter, but not any more.

Add 88% lactic acid to taste at bottling/kegging. I add 10 tsp for a 5 gallon batch. Naturally carbonate with 750ml of Triple Sec. Pour the Triple Sec and lactic acid into the bottling bucket or keg. Rack the beer on top until you reach 5 gallons on the bottling bucket or the top of the keg. Note that if you're kegging, you're not going to carbonate with CO2 for this. Just let it sit for two weeks (treat it like a giant bottle). Of course the Tripel Sec is optional. You can carb the traditionally way but I think this gives it a fun twist.