All-grain Homebrew Beer Recipes | Page 932 | Browse 220,000+ at Brewer's Friend

Author:

Pivarski Klub Bulevar

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 87

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: 7/18/2015 4:11 PM

Notes:

Author:

Fred Klassen

Boil Size: 34 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.35

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: 8/3/2015 1:11 AM

Notes:

Author:

George Hotelling

Boil Size: 7 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: 8/2/2012 2:23 PM

Notes:

Author:

Mr.McCarthy23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 85

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: co2

Priming Amount: 26.84 psi

Creation Date: 1/11/2021 8:06 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 45

Mash Thickness: 1

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: 5/16/2022 8:43 PM

Notes: =============================
5/16/22

adjusting this recipe to sort of document what i did. according these calculations this hazy pale ale will come out with really low IBU potentially too sweet and probably too grassy vegetal hoppy since all the hops were mostly on the noble subtle end besides the crystal and maybe nugget. we shall see.

=============================
5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge

i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.

idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
=============================
5/10/22

altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.

worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.

with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.

=============================
5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!

also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...

youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1

=============================
5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.

plan
* genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
* long mash at 148
* sparge to max 12 gal
* boil for 60 min down to 10 gal
* (gonna have some hop loss)
* transfer half the wort to digiboil, set to 190
* bag 8 oz of whirlpool hops in each batch for 20 min at 190
* knockout

added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.

=============================
5/2/22

Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...

Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.

Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6

https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html

Author:

Maltose Falcons

Boil Size: 7.27 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

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: 8/31/2021 4:36 AM

Notes: Special Instructions / Notes:
Left to ferment outside in a plastic bucket for 4 weeks. 85 degrees for first 10 days.

Author:

Maltose Falcons

Boil Size: 42.85 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

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: 8/25/2021 8:07 AM

Notes: Special Instructions / Notes:
WARNING: this recipe assumes that you have an oxygen system and are able to add sugars and oxygen to the beer during the first 5 days of fermentation.

A few extra bits of information that you might find useful:
Est. pre-boil gravity, before adding malt extract: 1.058
Est. pre-boil, after adding the malt extract: 1.096
Est. original gravity, before adding all the sugars: 1.108
Est. original gravity, after adding all the sugars: 1.146
FG: 1.015
Abv: 17.8%

Ferment at 62F
Once primary fermentation starts, say 12-36 hours after pitching, do the following:
Feed sugars twice a day if possible (see schedule below).
Every time you feed, inject oxygen.
Sugar mix: in a sauce pan, mix 1/4 cup of water with maple syrup, brown sugar, table sugar and the yeast nutrient. Heat and stir till the sugar is mostly dissolved. Don't worry about cooling it off. Just dump it right in.

Feeding schedule:
(WARNING: in the Extra Ingredients section, the numbers were for 40 gallons. Since you will most likely be fermenting this in increments of 5 gallons, the numbers below are for a 5 gallon batch).
Day 1, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 1, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Note that by that time you should have your WLP099 yeast starter going.
Day 2, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 2, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Pitch the WLP099 yeast!
Day 4, 1: 1/4 lbs total of brown and table sugar, remainder of the maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 4, 2: 1/4 lbs total of brown and table sugar. Oxygenate.

Author:

DavidJtmullins

Boil Size: 24.68 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.26 bar

Creation Date: 2/22/2021 11:47 AM

Notes:

Author:

bradyt88

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/4/2020 6:55 PM

Notes:

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

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: 11/1/2012 12:00 AM

Notes: First Brewed 11/2012

An early Cocoa Psycho recipe that we loved, but didn't fit what we were looking for. We locked this chocolate coffee stout away in barrels for two years, imparting toasted marshmallow, spicy vanilla, molasses and boozy warmth.
There is a huge amount of roasted malts in this grist. Be careful not to pulverise the malt into powder during the milling process.

https://www.brewdog.com/beers/diy-dog

Author:

willwynne

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: 2.7

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: 2/26/2019 11:20 PM

Notes: Blood orange jam

sweet orange zest 5 min boil

3.52ph
OG 1.042

Author:

danylp

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2018 9:22 AM

Notes:

Author:

Bravado

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2018 4:44 AM

Notes:

Author:

jebbie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.6

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: 7/22/2018 8:46 PM

Notes: https://omegayeast.com/brut-ipa-recipe

Author:

Aksarben

Boil Size: 4.3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2017 7:52 PM

Notes: After lauter and collection of 4.25 gallons of wort, 3 cups were separated and brought to boil in SS pot of Instant Pot, on stove. Then added 25 gr Hallertau hops on bag for high pressure of 15 minutes (appx 12 PSI pressure) . This was then added to the 4.25 gals of wort to boil for 20 minutes before adding additional hops 5 minute before flame out.

Trub was withdrawn from the conical fermenter before adding yeast, ( S-189, S-23, Voss Kveik all collected from earlier ferment, made into starter with 1.050 wort)

Fermented to 1.009 S.G. in about 3 days and fined with Gelatin @ 1/2 tsp / 1/2 cup water on 1-4-2018. cold crashed and then put into purged 3 gal. keg on Saturday, 1-6-17 + 1 gallon container filled (after purge with CO2)
NOTE: Took a small sample and after checking Brix/S.G. put in pop bottle and carbonated at 15 psi and put in fridge. Later tasted... GREAT!

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.097

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: 3/15/2017 11:17 AM

Notes: Divide the grain into two equal parts and load one half into the mash tun. Mash in 1.5 qt/lb for a mash temp of 152F. Mash for one hour. Recirculate until wort runs clear and run off the wort. Sparge with just enough hot water to collect 4 gallons of wort.

Heat the wort back up to strike temperature. While that is happening, clean out the mash tun and add the remaining half of the grist. Repeat the mashing procedure and sparge to collect 6 gallons of wort.

Author:

AndreaOne

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.65

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: 9/27/2016 7:36 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 8/11/2016 12:59 AM

Notes: 35 min whirlpool with 140 g of hops (5 oz) = should be yum

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 12.1

Efficiency: 75

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: 4/28/2016 5:54 PM

Notes:

Author:

Tormodbrygg

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3

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: 1/3/2016 12:13 AM

Notes: