All-grain Homebrew Beer Recipes | Page 874 | Browse 215,000+ at Brewer's Friend

Author:

Boil Size: 120 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 78

Mash Thickness: 1.5

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: 11/30/2016 4:24 PM

Notes:

Author:

Troy123

Boil Size: 18.8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 9.42 psi

Creation Date: 9/17/2022 3:55 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70.5

Mash Thickness: 1.5

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: 5/12/2021 2:23 PM

Notes: Hops as substitutions of Vanguard are:

Hallertau
Hersbrucker
Mount Hood
Liberty

I'm going to use Mount Hood

Notes from Brad, Northern Brewer Head Brewer:

“This recipe may seem overly simple, but that is for a reason. The true purpose of the intentionally basic grain bill and hop schedule is to highlight a truly unique yeast strain. Omega Yeast has released a single strain of Norwegian Kveik, and the results from this strain are truly impressive. Originally isolated from Omega’s Hornindal Kveik yeast blend, Lutra™ is a rapidly fermenting yeast strain with an incredible neutral flavor expression within a wildly remarkable temperature range. Fermented at traditional ale temperatures around 68F, Lutra™ produces nearly lager-like beers with an exceptionally clean and crisp finish with minimal ester production. On the other end of the temperature spectrum in the low 90F range, Lutra™ remains quite clean yet expresses a gentle ester profile that brings to mind the flavors of a traditional Kolsch strain. In addition to its incredibly clean and crisp flavor profile, Lutra™ is an absolute beast with an insatiable hunger for malt sugars - full attenuation can be achieved in mere days. With lower temps, I have found that this recipe can attenuate in 4 days, while elevated fermentation temperatures pare this down to 3. Of course, there are many factors that influence its performance, but it is a very rapidly fermenting yeast strain to be sure. Ensuring proper aeration/oxygenation will give the yeast cells everything they need to chow down on your wort to flip a batch at break-neck speed. Although temperature control is not particularly important, taking this strain up to normally forbidden heat levels will not be a detriment to this recipe. Go ahead, crank this one up and let it rip - you will be surprised at how quickly and cleanly Lutra™ gets the job done, and then it seems to magically drop out of suspension leaving a relatively clear beer in short order. It may be a “new” Kveik strain to most, but Lutra™ is certainly a legend in the making.”

Author:

ImV

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2018 2:21 AM

Notes: SG: 1.048
FG: 1.016 (Corrected)

Dry hop at 3 days

Kegged - 19th October. 19 L
Initial reflections - Medium body, no noticeable rye spiece, decent hop aroma and flavour.

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:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 2:20 PM

Notes: Fermentation set to 74 for first 24 hours then 76 after that.

Author:

Nörden Bräu

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.8

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: 7/12/2017 7:18 PM

Notes:

Author:

ajkidle@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 5:06 PM

Notes: 2.6L starter with 10.5oz DME

Soak oak chips in bourbon

Soak vanilla beans, cinnamon, cacao nibs, and chiles in bourbon.

Author:

ragingmoon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.5

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: 5/15/2017 12:57 PM

Notes: Modeled after Kona Big Wave
1L Starter - 3.6 oz DME

Author:

LongHouseBrews

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2017 10:38 PM

Notes:

Author:

OldGuyBrewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 1/3 cup

Creation Date: 8/14/2013 9:01 PM

Notes: Honey should be pure Orange Blossom

Author:

BS_Rat

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 55

Mash Thickness: 2.5

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: 10/20/2016 8:56 PM

Notes: Belgian Imperial Stout aged on toasted coconut and cacao. The Belgian yeast strain introduces a whole new dimension to the Imperial Stout style resulting in a beer that resembles a marshmallow toasted on a smouldering barbeque then smothered in dark chocolate. Massively seductive and encapsulating this blacker than midnight beer pours with coffee brown head so thick you could almost stand on it, and with an epic lacing on your glass.

Author:

hawkdrvr

Boil Size: 13.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2016 5:41 PM

Notes:

Author:

ThatOldPC

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2016 4:40 PM

Notes:

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 43.27 psi

Creation Date: 2/28/2016 7:05 PM

Notes: Corn Sugar is a late addition (EOB)

Author:

Harry Bawls

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

Mash Thickness: 1.5

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: 12/28/2015 11:04 PM

Notes:

Author:

Outlaw Brews

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.8

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: 12/24/2015 10:35 PM

Notes:

Author:

stengunnar8@gmail.com

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

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: 12/9/2015 9:06 PM

Notes:

Author:

mhall1981

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

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: 6/14/2015 2:36 PM

Notes: 60 minute mash with temps between 160 and 150 on average high 150s.

started boil with 6.5 gallons.

boiled over a few times - lost some wort.

Did a 90 minute boil.

Added hops according to schedule above.

Added candy sugar at 5 minutes from flameout.

Had a little under 4.5 gallons post boil with a starting gravity of 1.0785 or 19 Brix.

Cooled wort to 75 degrees and added yeast.

Swished the wort around for 2 minutes blanketed the wort with CO2 and then put in an airlock.

Temperature an hour later was 72-74.

Put the bucket in 3 inches of water (in the shower) with some ice and turned the fan on.

No signs of fermentation four hours later on day one.

Checked at 6:30am on day two - subtle signs of fermentation - some foam and bubbles on the very surface, but no active fermentation. Temperature 68-70.

Added 1 minute of oxygen using the stir wand. Added 1/4-1/2 teaspoon of yeast nutrient too.

Took a gravity reading and got 17 brix or

Looked later in the afternoon on day two. Airlock more active. Bubbles every few seconds. Temperature still 68-70.

Checked on morning of third day - still active fermentation.

Checked in evening (8pm) on third day - still active fermentation. Temp 66/68 range. Brix 10 or 1.016 gravity. Calculator is saying 7.7% alcohol.

Checked in morning on fourth day (8am) - less active fermentation, but still active airlock. Temp 66/68/70 range. Brix 9 or 1.009.