All-grain Homebrew Beer Recipes | Page 816 | Browse 220,000+ at Brewer's Friend

Author:

ahobson

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2

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: 2/7/2017 1:23 AM

Notes:

Author:

Smurphy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 10/21/2022 10:37 AM

Notes:

Author:

chambomusic

Boil Size: 13.51 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2021 1:19 PM

Notes:

Author:

Boil Size: 47.3 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.14

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: 4/15/2021 8:50 PM

Notes:

Author:

Rob2010SS

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2021 7:33 PM

Notes: Overall, a very clean, simple beer. Pre-fermentation, the tangerine character from the zest was right where we wanted it. Not in your face but a nice compliment to the beer. Post fermentation, that character was almost completely gone. So we added Brewers Best Tangerine Extract in the amount of 0.2mL / 16oz beer. This was the perfect amount in our opinion.

We did experiment with adding vanilla extract at 0.3mL / 16oz beer in addition to the tangerine extract. This made somewhat of a creamsicle beer and was pretty good. This is actually how most people who had this requested it from us. It was a pretty big hit.

Future iterations of this beer, we'll be increasing the amount of flaked corn and we'll increase the amount of zest to 40 tangerines. We're hoping by doubling the amount of zest that some of that character will remain in the beer.

Author:

Milk The Funk

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 12/31/2018 8:43 PM

Notes: Yeast: The Yeast Bay Voss Kveik

:This recipe is untested:

Most of this taken from the garshol Voss recipe here: http://www.garshol.priv.no/blog/291.html

Original mash is 72C for 3-4hrs slowly dropping down. This is an attempt to recreate that - only with authenticity in mind. Other, more straightforward mashing procedures could be used but let's try the original process here to see how it is. Water is most likely ground water (ie distilled-like) so either RO or make sure that the Sulphate-Chloride balance is equal. Will be treating the mash with lactic acid solution if I use tapwater - if not then will leave untreated (as per the Norwegian brewing process).

Juniper communis can be found in "semi-open spaces. Typically spruce forests with bits of mountain exposed. Or large green cultural landscapes bordering on forest. It needs a bit of light." If in doubt please consult an expert. There are some poisonous pines so if in doubt, don't use it! Use fresh branches in the mash. Other species of Juniperus or varietals of communis are unknown territory as the wild communis is exclusively used in Norwegian brewing. Berries are an option if you don't have access to J. comunis, but may impart a different flavour and not have the antibacterial properties of the branches. 50-80g of berries to a 19l batch ought to do. If a standard mash tun, line the bottom to act as a grain filter. My Braumeister will have the juniper on the top as the water passes upwards. Do not exceed 80C with the juniper as you'll extract bitter compounds from the tree (I'm assuming).

Grain bill is just pilsner but 5% smoked malt was suggested. This may work very well with the piney, citrusy sweetness I imagine this has.

Boil originally is double the volume reduced by half from 240 minute boil. Will try to approximate that for a corny batch but my Braumeister goes only up to 30l so going from 32l to around 20l with a 180min boil. Hops follow garshol quantity scaled down. Can be any noble hops so I just put what I've got in storage.

As per the Voss recipe above - pitch a 1l starter at 39C (yes that's right! DO NOT attempt this temp fermentation with any other yeast - or do so at your own risk!) and let it rise a few degrees over 4 days. Carbonate to 1.5 volumes - naturally - as per English CASK ale.

Author:

Willyumz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: 1.25

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: 5/23/2018 2:17 AM

Notes: Chickity Czech Yourself Pilsner | Bohemian Pilsener

INGREDIENTS
For 6 gallons (22.7 L)
10.88 lb (4.94 kg) Bohemian Pilsner malt
3 oz (85 g) Saaz, 2.8% a.a. (30 min.)
2.8 oz (79 g) Saaz, 2.5% a.a. (30 min.)
1.2 oz (34 g) Saaz, 3% a.a. (10 min.)
1.2 oz (34 g) Saaz, 3% a.a. (0 min.)
3 packs Fermentis Saflager W-34/70
Biofine Clear for clarity
SPECIFICATIONS
Original Gravity: 1.056
Final Gravity: 1.016
DIRECTIONS
Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let it rest at this temperature for 3 to 5 days until beer is fully attenuated and clean. Carbonate with 30 psi for 3 days at 31-34°F (0-1°C).
Water: Reverse osmosis water with 0.68 tsp sodium bicarbonate, 1.75 tsp gypsum, 0.88 tsp calcium chloride, 0.44 tsp magnesium sulfate, and 0.33 tsp canning salt.

Primary Fermentation: 5 days at 50°F (10°C).

Secondary Fermentation: 7 days at 65°F (18°C).

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.2

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: 5/19/2018 6:18 PM

Notes:

Author:

Gulating Tromsø

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3

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: 10/7/2017 11:27 AM

Notes:

Author:

dankbrewing@gmail.com

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

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: 9/26/2017 3:06 AM

Notes: Add coarse ground coffee in a hop bag into the fermentor about 1 day before cold crash and then pull out after another day in the cold crash. 2 days total soak time.

Author:

cadwallion

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Keg Carb

Priming Amount: 2.3 vols

Creation Date: 6/11/2012 2:31 PM

Notes: Initial recipe based on 65% estimated efficiency due to miscalculation of previous efficiencies. Actual efficiency was 77%, throwing outside color range for this beer.

Ferment at 68F 1 week primary, 68F 2 weeks secondary. Keg carb @ 12PSI.

Noticable caramel and nutty flavors.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 1/30/2016 5:38 AM

Notes: 1.049 Boil gravity at 7 gallons

Ass 1/4 tsp CaCl to mash water
grain temp 68F
Boil Temp 203$

Step Mash:
1.) 131F 13.13 Quarts @ 144F 1.0 Qt/lb for 15 minutes
2.) 152F 6.5 quarts @ boiling 1.49 Qt/lb for 60 minutes
3.) 170F Mashout 12.1 quarts @ boiling 2.42 qt/lb for 10 minutes

Add to Boil Wort:
Add 1/4 tsp DAP last 5 minutes
Add 1/3 ta whirlfloc last 5 minutes
Add 1/4 tsp Wyeast nutrient last 5 minutes

Author:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 32 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 9:48 AM

Notes:

Author:

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 10/7/2015 6:27 PM

Notes:

Author:

Amapola Ales

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 1:20 AM

Notes: Cut dragon fruit into half inch squares,
Boil in mesh bag
after boil freeze.
1 week, secondary with thawed dragon fruit mesh bag.
2 weeks, dry hop with same flame out mix.

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.5

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: 5/21/2015 6:14 PM

Notes: FG aim for 12

Author:

J and K

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 3/7/2015 5:10 PM

Notes:

Author:

galaba

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 8.1

Efficiency: 53

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2015 2:02 PM

Notes:

Author:

Bill York

Boil Size: 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: 4/20/2011 8:47 PM

Notes: Mash at 152-154

001: (6/28/2009): used british ale yeast: 1098 instead of american ale (1056) and columbus hops (instead of horizon (13%). british 2-row is maris otter. mashed at 154F for 20' and 152F for 25'. Sparged 4.5 gal with 170F water. added .5 gal cold water. added colombus when placed on fire (waiting to boil). boiled 50' before adding second hops and added third hops at removal from fire. broke yeast packet day before and then refrigerated overnight. removed from fridge about 3 hours before pitching. pitched at 82F. OG at 82F: 1.059, temp corrected to 60F: 1.065. FG at 80F: 1.010, temp corrected to 60F: 1.014. ABV = 5.36%. Kegged on 7/16/09.