All-grain Homebrew Beer Recipes | Page 736 | Browse 220,000+ at Brewer's Friend

Author:

jgt

Boil Size: 23 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/29/2015 1:20 AM

Notes: 20 gal version

Author:

Shenfield Shed

Boil Size: 30.68 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -0.25 bar

Creation Date: 5/8/2020 7:47 PM

Notes: Covid-19 recipe, short on stock and delivery delayed.

Fermentation 18c slowly moving up to 22 by day 7

Author:

Pats Fan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 6/1/2017 4:41 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.58 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 12/29/2021 7:01 AM

Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh.

Author:

vane

Boil Size: 1100 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2021 8:07 AM

Notes:

Author:

Torben Vedel

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 81

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/4/2021 8:53 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 6/7/2021 12:00 AM

Notes: This recipe will pave the way towards a delicious and refreshing Saison. However - as a uniquely yeast driven style - the fermentation temperatures will have a tremendous influence on the final product.

The colour is gold and slightly hazy. The beer is dry and refreshingly crisp with light biscuit and caramel malt body. Wheat brightens the taste and improves head retention for this well carbonated brew. Saison yeast conjures delicious scents of bubble gum, cloves and black pepper.

The hop profile compliments the spicy esters produced by Saison yeast as well as enhance fruity and floral aromas. Note that the hop utilization is adjusted for my own equipment, a boil off rate of 3qts/hour and decreased alpha acid levels due to estimated age of hops.

Using fresh and properly stored liquid yeast, a starter will not be required.

A multi-step mash is employed.

Collect runnings, boil.

Add hops as indicated.

Cool and aerate wort.

Pitch Saison yeast and begin fermenting at “room temperature”, normally about 68-72°F, but whatever the temperature of your room will do.

I add the invert sugar directly into the fermenter when fermentation starts to slow down, around day 3. This ingredient is indicated as being added to “boil kettle” simply so that we can see it added to our OG.

Continue in primary at room temperature for a total of 2-3 weeks.

Bottle priming is traditional for this style. The dextrose for bottling is included in the recipe. Listing the sugar additions this way allows us to see the final alcohol percentage reflected in the recipe data.

Author:

Perfect Brewing Supply

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/25/2019 11:27 PM

Notes:

Author:

Sensing Brewing

Boil Size: 42 Litres

Boil Time: N/A

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 28 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 9/18/2018 8:36 PM

Notes:

Author:

smalloy88

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 5:52 PM

Notes: Shared grain bill, hop schedule, and boil schedule

split into two carboys, each carboy will get different adjuncts

Author:

Hop Hog Frank

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

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: 6/16/2017 4:42 PM

Notes: Used Safale S-05 instead of S-04
Forgot to add gypsum
Didn't use whirlfloc
Used 25l of water, sparged 3l
Dry hopped 2oz + 2oz

OG: 1.05
FG: 1.01
ABV: 5.39 (??)

OG & FG off by quite a bit. Ended up with > 20l after boil.

1st dry hop: day 8 (2oz)
2nd dry hop: day 11(2oz)
Bottled: day 13

If brew again:

Use Safale S-04
Add gypsum pre-mash
No whirlfloc
24l of water & sparge 3l
6.25kg of malt
Bottle day 14/15

Author:

Squarefishes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2013 7:05 AM

Notes:

Author:

Marcos 50L

Boil Size: 165 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2016 3:59 PM

Notes:

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2015 4:32 PM

Notes: Per protocol. Cooled outside, no wort chiller.
O.G. 1.060.

1/16/2017. Into secondary. 1.019

Author:

AshStomper

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.2

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: 11/5/2015 4:44 AM

Notes: Mash the grains with a single infusion at the higher end of the temperature range (~156F) for big body and mouthfeel. Draw off and sparge to collect enough wort for a full-volume boil. Boil for 90 minutes, adding the hops according to the schedule. Add 1 teaspoon of Irish moss with 15 minutes left in the boil. Whirpool, chill, and transfer to a clean, sanitized fermenter, then ferment at 66-70F for seven days. Dry hop for five days in secondary. Bottle or keg at you would normally. - See more at: http://www.eckraus.com/blog/clone-beer-recipe-sierra-nevada-celebration-ale#sthash.JyEL2R5U.dpuf

Author:

Boil Size: 25 Litres

Boil Time: 80

Boil Gravity: 17.7

Efficiency: 70

Mash Thickness: 1.5

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: 8/4/2015 2:30 PM

Notes:

Author:

JonyMac

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 3:32 AM

Notes:

Author:

Vestsio Køståms

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 3

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: 6/11/2015 6:43 PM

Notes: IBU - 100, take out some FWH hops.

Aternative yeast, Nottingham Dry.

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 12.8

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 5:19 PM

Notes: Zacieranie przez 60 minut
Gotowanie przez 70 minut

Author:

"Stino" Iacopelli

Boil Size: 11.6601 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/21/2012 12:59 AM

Notes: 1/28/12 - WHO Brewship Brewoff - Gold Medal
2/12/12 - Biermeisters Homebrewers Competition - Gold Medal

Additional Steps for this batch:
Night before:
- Crush 1/2 of roasted grains separately and cold steep in 3 gallons of filtered water (subtract this from water added to mash tun)
- Crush remaining grains separately into trash bag
- Fill HLT with filtered water
- Measure out water (less 3 gal) for mash tun

Day of (addl steps):
- At 5 min, draw off .5 gal of wort to stock pot. Add 8oz of Hershey's cocoa powder and boil for 5 min to break apart the powder
- Chill and split batch into standard robust porter and spiced robust porter (5.25gal into standard and 4.75gal into spiced)

Kegging:
- Draw 1L sample of spiced porter and use eyedropper full of hazelnut extract (into 100ml samples) until a balanced amount is reached. Scale up the optimal amount and add to full batch (remembering how much wort remains).

Bottle for Competition:
- Bottle 2 weeks before competition.