All-grain Homebrew Beer Recipes | Page 740 | Browse 220,000+ at Brewer's Friend

Author:

VicksNiche

Boil Size: 7.35 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 74

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: 2/23/2016 8:16 PM

Notes: Next batch should try the Wyeast 3638 Bavarian to create more of the banana esters.

Author:

Bjarni Kristófer

Boil Size: 64 Litres

Boil Time: 60

Boil Gravity: 10

Efficiency: 64.5

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2020 9:48 AM

Notes:

Author:

bryan418

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2018 5:02 PM

Notes:

Author:

Aksarben

Boil Size: 3.3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 5:34 AM

Notes: Close match to "Old Dark Bier" (Munich Dunkel) from "Brewing Classic Styles - Jamil Zainasheff & John Palmer, with some changes of malts. pg 77.

Yeast is 50ml of Omega Voss Kveik, 100 ml each of Saflager 189 and S-23, made into working starter that was fermenting when pitched @ 7:00 PM 12-10-17

O.G. was 1.0526 after boil. 1.043 before boiling. Fermenting very well next morning, 12-11-17.

Batch code # A04

Author:

Piet Vanhaelst

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 145 gr

Creation Date: 11/11/2017 2:20 PM

Notes: 20 gr yeast needed

Author:

Jack F Baron

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 3.1

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: 6/22/2017 3:13 PM

Notes:

Author:

djp3030

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 3:39 PM

Notes:

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.36

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: 10/14/2016 10:59 AM

Notes:

Author:

JMcK

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 3:32 PM

Notes:

Author:

ForeverBrewing

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 11:22 AM

Notes:

Author:

mg585

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 8/21/2012 5:05 PM

Notes:

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.31

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: 12/23/2015 11:30 PM

Notes:

Author:

frankzeye

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 4:02 AM

Notes:

Author:

DSDO

Boil Size: 2986 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2015 7:36 AM

Notes: 1.045 / 1.008

WB 06
bajada a 18°C
48 hs a 18°C y se libera a 24°C

T°C Mash : 65 / 66 °C
L / Kg : 3 a 1

12 IBUs

Whirlpool a 100°C !! 0.5 gr Tradition / L

Author:

DaRod's Brewpub

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

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: 10/2/2015 4:49 AM

Notes:

Author:

Gallo Rojo Cerveza

Boil Size: 180 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 3:46 AM

Notes:

Author:

Wazza

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 7/10/2015 1:36 PM

Notes:

Author:

ADDSman

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 145g

Creation Date: 6/15/2015 3:43 AM

Notes: Used up some left over Shepard Delight and Redback malt supplementing the pale crystal and American ale malt. Aiming to increase the hop bill with some attention grabbing additions of Zythos added late and in dry hop with some New Zealand hop chasers.

Efficiency was clearly off as above stats from recipe ingredients were quite different. OG was 1.058 and FG was 1.010 so an ABV of 6.3%

Nothing matches style but I don't particularly care! It tastes great

Author:

Dmanuele

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 8:33 PM

Notes:

Author:

Null Paradigm

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1

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: 12/20/2013 3:13 AM

Notes: Duvel clone

This recipe requires a temperature controlled fermentation environment as the process ramps and cools the ambient during the fermentation cycle.

Cycle is:
Fermentation - 2 weeks
Lager - 2 weeks
Bottle carb - 2 weeks
Cold cellar - 6 weeks

Set aside 8oz of sugar in the recipe for the dosage, use explained below.

Use a soft water profile.

Primary - Initial
Start at 68F and after lag phase hold for 2 days then ramp temperature 2 deg/day to 78F. This first phase of fermentation should take about a week.

Primary - Dosage
Reduce temp to 72F and add the dosage(1gram yeast nutrient + 8-12oz sugar dissolved in 160 deg water and held at temp for 15 min) to primary. This will start an additional fermentation and keep in primary for additional week. Total primary fermentation time should be around 2 weeks. Adding the dosage will dry out the beer which will get the yeast to an 88-90% attenuation which is important for the style. The recipe has the dosage included the fermetables for total OG value calculation.

Lager
Rack to secondary if desired. Lager at 48F moving to 34F for 2 weeks.

Bottle
Use bottles rated for 4 - 4.5 volumes of CO2. Prime for this CO2 level.

Add 1 packet of dry champagne yeast(or other yeast with a neutral profile) proofed for 30 minutes to batch along with priming sugar for bottling.

Hold at 75F for 2 weeks for carbonation.
Cellar cold for additional 4-6 weeks to mature.