All-grain Homebrew Beer Recipes | Page 971 | Browse 215,000+ at Brewer's Friend

Author:

piroman matija

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 2.5

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: 11/4/2016 8:10 PM

Notes:

Author:

Certain Death

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

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: 6/14/2022 10:27 AM

Notes:

Author:

Jayfer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 11/27/2020 2:09 AM

Notes:

Author:

Boil Size: 30.95 Litres

Boil Time: 90

Boil Gravity: 9.4

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: sucrose

Priming Amount: 56.3 g

Creation Date: 4/25/2020 6:59 AM

Notes: yeast:

Gozdawa Old German Altbier 9 - OGA9

16-17°C °C

or

MJ Californian Lager M54
18-20°C °C

carbonisation:

5 g/l

Author:

Wyoast

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/25/2020 3:44 PM

Notes: Brewed this today.Really shooting for a red/brown of sorts here, something a bit malty... I used melanoidin instead of the caramel 20L listed {melanoidin was not an option} just plugged that in there as a placeholder since it at least had the same color rating.... never brewed this before, brand new recipe. I'll make sure and update tasting notes once its kegged and I get a sip or 3. cheers!

This beer actually finished up at FG 1.010 but surprisingly isn't dry at all. This beer caught me off guard actually, for such a simple recipe this is one of the best tasting brown ales I have tasted or brewed. The generous helping of melanoidin in the bill I assume is what helps it keep its maltyness and mouthfeel despite how if fermented out. enjoy!

Author:

Thomas Lind

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.022

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: 5/23/2018 5:03 PM

Notes:

Author:

Yoshihiro Noshiro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 4/16/2018 5:18 PM

Notes: SG 1.052
OG1.060
FG1.019

Mash pH: 4.4
Final pH: 3.8

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4

1days 18 ℃
2days 18 ℃
3days 18 ℃
4days 18 ℃
5days 20 ℃
6days 21 ℃ Dryhop Pure
7days 21 ℃
8days 21 ℃
9days 21 ℃
10days 21 ℃
11days 21 ℃
12days Cold crash
13days Cold crash
14days Keging

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: Forced carb

Priming Amount: N/A

Creation Date: 7/25/2017 3:06 PM

Notes: Mash and boil as usual here, maybe making an addition of chloride to your mash water if your sulfates are particularly high; you want a definite advantage for the chlorides in this style to limit the sharpness of the bittering. The short version is if you have particularly hard water, consider diluting with distilled/RO water and adjusting from there (or letting it ride in its “cut” form with no further adjustment).

In fermentation, go a little warmer than you ordinarily would—I like 55°F (13°C). It will produce a bit more fermentation character in the form of a lick of diacetyl and a bit of sulfur, but both will “work” with your malts and hops and will also trip lots of sense memory triggers for “lager” in your brain! Give this a solid two weeks to finish up primary fermentation, then give it another week just to be sure. Crash, carbonate to 2–2.5 volumes, and you’re good to go.

https://beerandbrewing.com/make-your-best-india-pale-lager

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.4

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: 2/1/2017 11:46 PM

Notes:

Author:

Ryan Ungs

Boil Size: 10 Gallons

Boil Time: 240

Boil Gravity: 1.075

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 4:40 AM

Notes:

Author:

Grandlakebrewer

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 1/11/2013 1:47 AM

Notes: Forgot to install tube at bottom of mash tun

Author:

nostrout

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 3:57 AM

Notes:

Author:

jchals

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2016 6:20 PM

Notes:

Author:

bizoneil1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.5

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: 9/21/2015 8:01 PM

Notes:

Author:

ddebono

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 9.5

Efficiency: 78

Mash Thickness: 6.715

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 7:24 AM

Notes:

Author:

RodrigoP

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 8/3/2015 3:09 AM

Notes:

Author:

okiemurse

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2014 3:40 PM

Notes: All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 4L
Batch Size (Gallons): 15.5
Original Gravity: 1.058
Final Gravity: 1.004
IBU: 24.5
Boiling Time (Minutes): 90
Color: 18
Primary Fermentation (# of Days & Temp): 5 weeks @ 71*
Tasting Notes: A ridiculously rye saison with nice citrus notes throughout.

This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.

How Rye I Am - A Rye Saison

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale

Mash Profile
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.

Notes
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.

http://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: DME-Amber

Priming Amount: 1 1/4 cups

Creation Date: 4/29/2014 12:28 AM

Notes: Brewed: 26 Jul 14
OG: 1.046
Secondary: 1 Aug 14
Bottled: 9 Aug 14
FG: 1.008

Author:

AbernyteAles

Boil Size: 23 Litres

Boil Time: 80

Boil Gravity: 1.06

Efficiency: 74

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2014 10:20 PM

Notes: 6 Day fermentation at 21 degrees adding dry hops day 3 Cold crash 48 hours at 6-8 degrees. Move to cornelius for further maturation or carbonation and bottling.