All-grain Homebrew Beer Recipes | Page 848 | Browse 215,000+ at Brewer's Friend

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3oz for 21 days

Creation Date: 12/2/2013 3:27 PM

Notes: Mash at 150F for 60min
Stir in rice hulls at end of mash and vorlauf/wash/sparge.
Add honey with 5 minutes to go in the boil.
Kill the flame, add the 0 min hops, chill rapidly.
Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 37F for 2 days before racking to secondary. Rack, bring back to 70F, then dry hop. 21 days bottling period at 70F

Author:

Alice MotlerHops

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.71 bar

Creation Date: 3/16/2021 8:39 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

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: 9/22/2015 9:30 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 7.9

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 5:52 PM

Notes: 4 pkg dry yeast with 1 l worth solution 6 P.
No starter.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

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:

Bryan B.

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

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: 2/15/2015 6:45 PM

Notes:

Author:

Friz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar/Water

Priming Amount: 3.5 oz/8 oz

Creation Date: 1/12/2015 6:30 PM

Notes:

Author:

ChadFryman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

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: 11/15/2014 6:07 PM

Notes: As needed to taste: add peppermint tea bags to secondary to increase flavor.

Author:

jdhbrews

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2012 7:17 PM

Notes: I do a hochkurz style decoction, which starts a little higher. Saves some time. Strong has some good thoughts on decoctions as well in Brewing Better Beer.

Or if you like, a multi rest will suffice (131, 145, 158, 170). To help emulate a decoction, you can also pull a gallon of your first runnings and boil it down to a quart. It will get thick and bubbly, like wort lava. fun stuff. add back to kettle at flame out, or whenever it finishes boiling down.

I prefer to do a no sparge method to help accentuate maltiness. A great advantage to this is I don't really worry about kettle volume. I do measure it at the start of the boil, just to know how to alter my hop amounts. Then I just top off in the fermenter to 5.75 gallons (sort of like an extract brewer would).

Author:

Dmanuele

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2015 6:33 PM

Notes:

Author:

AV

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2014 11:31 AM

Notes:

Author:

Bryggelars

Boil Size: 62 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 2.5

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: 12/13/2015 7:35 PM

Notes:

Author:

llvtt

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.4

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: 5/30/2016 8:38 AM

Notes:

Author:

SpeedFarmer

Boil Size: 25.75 Litres

Boil Time: 85

Boil Gravity: 1.036

Efficiency: 81

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2016 5:13 AM

Notes: Bottled after 2 weeks. 2 1/4TBS honey in 1/2 cup of water. Carbonation was nearly perfect if a little low. Color very nice, seemed a bit low in ABV, try batch sparge next time and better aroma hop later in the boil.

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 6:08 PM

Notes: 40 gram appelsin 5 min
20 gram koriander 5 min
Mesk 10 min 55 grader, 50 min 67, 5 min 78

CaSO4 (skyllevann): 1,4 gram / 0,4 strøken teskje
CaSO4 (meskevann): 5 gram / 1,2 strøken teskje
CaCl2 (skyllevann): 0,7 gram / 0,2 strøken teskje
CaCl2 (meskevann): 2,5 gram / 0,7 strøken teskje

Evt East Kent Goldings (60 min) Saaz (5 min)

Author:

Sam Kornstein

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 30

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Priming sugar

Priming Amount: 5oz

Creation Date: 2/23/2017 11:07 PM

Notes: Bring 2.5 gallons of water to 130 degrees. Add grains to mash tun to attain a temperature of 122 degrees (30 min).
Slowly adding boiling water to bring the mash to: 134 degrees (20 min), 150 degrees (30 min), 158 degrees (10min).
Add heat to raise temperature to 170 degrees.
Sparge with 3 gallons of 170 degree water.
Bring wort to a boil
Add 1 oz Northern Brewer 9% AAU hops (@90 min)
Add 0.75 oz Cascade 5.5% AAU hops (@15 min)
Add 0.25 oz Saaz 3.5% AAU hops (@3 min)
Cool wort to 70 degrees
Pitch WYeast California Lager Yeast 2112

Author:

emsroth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.47

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: 4/24/2017 12:52 PM

Notes:

Author:

Herodotus07

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 80

Mash Thickness: 1.3

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: 6/23/2017 2:43 AM

Notes:

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 5:56 AM

Notes: URL for this Classic Saison recipe and 3 other versions of this same malt bill that use different hops.
https://beerandbrewing.com/the-craftsman-saison-recipe/

After boil whirlpool the wort for 10 minutes and then cool to 68 and pitch the yeast. Ferment at 69 for a week or so. Then turn up temp to 72 and continue another 4 days or so until completely fermented out.

Cold crash the beer for several days to clear and keg at 2.5 volumes.

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 12/9/2017 5:15 PM

Notes: Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.

The number from the Recipe at the link were way off. Scaled it down even further to get to the correct OG/FG and ABV