All-grain Homebrew Beer Recipes | Page 627 | Browse 225,000+ at Brewer's Friend

Author:

Williamchjacobs

Boil Size: 20.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 69

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: 11/7/2022 10:56 AM

Notes: Einmaischen: 62 °C
1st Rast: 59 °C für 20 min
Decoction: 1 liter für 15 min. @ 66°C & 10 min @ 100°C.
2nd Rast: 63 °C für 40 min
1 liter Decoction 10 min.
3rd Rast: 72 °C für 20min
4th Rast: 76 °C für 10 min
Abmaischen: 75 °C

A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. Lager for 6 weeks

Author:

Pivarski Klub Bulevar

Boil Size: 82 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2015 1:52 PM

Notes:

Author:

cearum

Boil Size: 9 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 60

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: 6/10/2012 10:34 PM

Notes: Tried batch sparging today for the first time. I planned on 60% efficiency but ended up with 63% and an original gravity a bit higher than expected, 1.043.

Aerated and pitched started, bubbling within 2 hours.

Author:

Rowdy Brewer

Boil Size: 7.1 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 82

Mash Thickness: 1.5

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: 2/4/2016 1:37 AM

Notes:

Author:

The Brew Mentor

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.25

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: 12/20/2021 1:08 PM

Notes: American Blend is usually a blend of Cascade and Centennial. Have used Amarillo, Mosaic and Falconers Flight with good results. Just not an overpowering hop like Citra or Chinook.
Hop stand hops go in @ 180°, continue cooling until 165°, whirlpool for a minute and rest for 20 minutes. Continue to cool to 65°, transfer leaving Trub behind, aerate and pitch. Keep fermentation @ 65° for 3 days then raise to 68°. After 1 week, raise to 70-72° for another week. If you cold crash, make sure to prevent any oxygen ingress.

Author:

Stone Valley Brewers

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 260g

Creation Date: 11/17/2019 4:43 PM

Notes: Standard preculture :
0,4g nutr 300g spraymalt 3L EKOMAG 20C 3 days
OG 1049,
+16 C ferment 10 days
+ 18 C Diacetyl 4 days
+ 1 C Cold Crash 3 days

SG before priming 1015
All torrhumle 50g NB i halva batchen blåkapsyl

Author:

mike_t

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.3

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: 1/18/2019 5:42 PM

Notes: Attempting to replicate Maplewood's Juice Pants cans recipe using the ingredients here - https://www.maplewoodbrew.com/juicepants/
and the Son of Juice recipe here - https://beerandbrewing.com/son-of-a-juice-ipa-recipe/

Author:

chefc

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/6/2018 11:16 PM

Notes:

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.75

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: 1/28/2018 2:15 PM

Notes:

Author:

jncastillo87

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 4:54 AM

Notes: Not bad .. easy drinking blonde. Lemon drop hops are not very potent and do not come thru. Would need to dry hop with them as well to develop any aroma or added flavor. Using all chloride worked well.

Author:

DeadScorpion

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 72

Mash Thickness: 3.1

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: 6/1/2016 7:30 PM

Notes:

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 80

Mash Thickness: 1.25

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: 3/28/2016 4:24 AM

Notes: pitch 350g of rehyrated yeast. The C-60 is an equal mix of C-45 and C-77. We only have 6lbs of roasted barley but if I can nab 4 more lbs from sawworks or somewhere else I will. I put the number at 8lbs so the numbers will fall in the middle of the possible ranges.

Author:

Boil Size: 2.2 Gallons

Boil Time: 80

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 7:56 PM

Notes: Trial run, flavour and colour test pending.

Darker than anticipated.

Author:

Boil Size: 1250 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 9:42 PM

Notes:

Author:

AshStomper

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 3:25 PM

Notes: Three temperature profiles that seem to be popular among homebrewers are just off boil range 190–212 °F (88–100 °C), the sub-isomerization range 160–170 °F (71–77 °C), and a tepid hop stand range 140–150 °F (60–66 °C). The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops. The 140–150 °F (60–66 °C) range will once again reduce vaporization of the low flashpoint oils, but may take longer to get the same amount of essential oils extracted.

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 6/11/2015 3:48 AM

Notes: My recipe:

Mash: 8.13 gal
Boil: 6.78 gal

Add inverted sugar syrup in last minute of boil.
Use crushed soft white wheat berries in mash.
Low mash pH (5.4 room temp)
90 minute boil
Ferm: start at 65-70, ramp up to mid 80s.

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 11.7

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2015 12:01 AM

Notes: page 85 - "The Homebrewers Guide to Vintage Beer" - Ron Pattinson

Alterations:
Added .5 lbs of base malt

Author:

garrad21

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 10:16 PM

Notes: Batch split between 2 fermenters. 1 batch with S-04 and the other with US-05.

Original recipe called for 2 lbs. carapils, but I only had 1.75 lbs on hand. Substituted .5 lb of flaked oats for head retention and mouthfeel. Called for 1.5 lbs of pale chocolate, but I only had 1 lb on hand. Substituted 12 oz chocolate malt, which pushes SRM to 24 rather than the original 18. I prefer brown ales to be a little more full flavored.

Author:

Mike Foster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/5/2014 5:07 AM

Notes:

Author:

Willie P

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

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: 10/14/2012 1:38 PM

Notes: