All-grain Homebrew Beer Recipes | Page 903 | Browse 215,000+ at Brewer's Friend

Author:

futur3h4wk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 11:54 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

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: 12/14/2017 5:46 PM

Notes:

Author:

Bakke Brygg

Boil Size: 62.5 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2017 1:05 PM

Notes: Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader i til stormgjæring er over (typisk 3-5 dager), deretter 20-21 grader i 9-11 dager.

Author:

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2017 8:49 AM

Notes:

Author:

suda

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2017 12:50 AM

Notes: 12 gr. Koriander. 8+8 gr søte og bitre appelsiner.kok i 5 min. 1 ts gjæring ring 15 min.
Mase. 50 gr 15 min. 68 gr. 60 min. 77 gr. 10 min. Kok 90 min

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: 1/2/2017 12:51 AM

Notes: Add dark malts to mash tun just before vorlauf.

Author:

Peter Sloterdijk

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.4 ° C

Priming Method: dextrose

Priming Amount: 126 Gram

Creation Date: 12/28/2016 4:02 PM

Notes:

Author:

Continental

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2016 3:04 PM

Notes:

Author:

Madarasa

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

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: 7/11/2016 9:54 AM

Notes:

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 2:11 AM

Notes: 3 whole fresh grapefruit peels in boil
Same 3 grapefruit a juiced and added at 10 in boil
2 whole fresh grapefruit peels boiled with priming sugar

The whole process took about two hours longer then necessary. There was an unintentional protein rest at 130 degrees for twenty minutes while heating some mash runoff to get the mash up to 150. Assumed the lower efficiency was due to lower mash temp that started at 150 but dropped to 144.
Taste is ok. Lacks grapefruit flavor though it does retain some grapefruit pith bitterness that lingers.
Grapefruit completely disappears after a few weeks in the bottle.

Author:

peterj

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77.5

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: 7/19/2012 9:22 PM

Notes: Did about 45 minute hop stand.
So delicious! Roasty hoppy goodness!

Author:

Marc ook

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 3

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: 9/27/2015 9:26 AM

Notes: This is a Flemisch Brown with 50% Krieken. Don't believe the ABV....

Author:

Crow Hop

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 14.9

Efficiency: 80

Mash Thickness: N/A

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: 3/24/2015 4:52 PM

Notes:

Author:

Mad Zymurgist

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: 1.33

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: 2/13/2015 6:03 PM

Notes: Adding Blackberry puree to primary after the Krausen has fallen. May add another vial of yeast before botlling

Author:

Epps Brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

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: 1/17/2015 5:08 PM

Notes: Mashing
In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours.

For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F.

Lautering and Sparging
After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment.

Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains.

The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil.

The Boil
Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F.

Pitching the Yeast and Fermentation
Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato).

The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water. Place the bucket in a cool, dark place and keep it at 70°F.

Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week.

Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it.

Second Ferm with Saison Dupont Yeast

Bottling
When you’re ready to bottle, be sure to clean and sanitize the bottles, caps, bottling wand, racking cane, and tubing. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Pour this mixture into a clean, sanitized bucket with a spigot. Attach a length of vinyl tubing to the racking cane and carefully siphon the beer into the bucket, being careful to leave behind the sediment at the bottom of the carboy. The vinyl tubing should extend to the bottom of the bucket to prevent splashing.

Remove the racking cane and attach the bottling wand to one end of the vinyl tubing and the other to the spigot at the bottom of the bucket. Open the spigot
and begin filling the bottles, leaving about 1 inch of headspace in each bottle. Once the bottles have been filled, cap them using a bottle capper (or simply close the tops if you’re using swing-top style bottles). Store properly in a cool, dry place for 2 weeks so the beer can properly carbonate. Cheers!

Author:

Matt McGreevy

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: 4/29/2011 11:12 PM

Notes:

Author:

ajbeckwith

Boil Size: 15.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 72 ° F

Priming Method: Force Carbonated

Priming Amount: 10

Creation Date: 9/13/2014 1:46 AM

Notes:

Author:

gcenter

Boil Size: 4.64 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 78

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 3.1 oz

Creation Date: 1/9/2014 5:44 AM

Notes: ACTUAL:

Decoction Mashed.

- Mashed in with 120F water to reach +/- 110. Held for 10 minutes.
- 1st decoction (1/3 of mash). decoction brought to 150, held for 15 min. Brought to boil, boil for 10 min, returned to mash.
- Temp check 125F, then immediately to 2nd decoction.
- 2nd decoction (1/3 of mash), brought to boil, boil for 10 min, returned to mash. (temp check here was supposed to be 150, only hit 135, so proceeded with additional decoctions to bring temp up)
- 3rd decoction (1/3 of mash), brought to boil then added back to mash.
- 4th decoction (1/3 of mash) brought to boil then added back to mash. Temp check at +/- 145F. Held here for 30 min.
- Stirred in rice hulls, sparged with 175F.

2 Gallons into Fermenter

Pre-Boil Gravity: 1.033
Original Gravity: 1.051
(ended with 85% efficiency)

Used 15ml of 3068 Smack Pack, intentionally underpitched. Pitched at 60F. Fermentation vessel in ambient 66F room, will let fermentation rise naturally.

12 hours after pitching, beer is at 64 deg, no visible fermentation yet.
24 hours after pitching, beer is at 67 deg, no visible fermentation.
36 hours after pitching, beer is at 69 deg, visible fermentation, krausen on top.
48 hours after pitching, beer is at 70 deg, thick krausen, vigorous fermentation

Author:

Dodes

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: cane sugar

Priming Amount: 56 g

Creation Date: 6/21/2013 11:31 AM

Notes:

Author:

cowace2

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

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: 11/2/2012 11:01 PM

Notes: 1 L starter

Ferment at 65
Secondary at 65 for 2 weeks
Cold crash @ 34 for 3+ days