All-grain Homebrew Beer Recipes | Page 9725 | Browse 220,000+ at Brewer's Friend

Author:

Boil Size: 15.48 Litres

Boil Time: 15

Boil Gravity: 19.5

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2024 4:35 AM

Notes:

Author:

cmaxwell

Boil Size: 24.65 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 4

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: 12/20/2024 2:36 AM

Notes:

Author:

Dustydust

Boil Size: 17 Gallons

Boil Time: 10

Boil Gravity: 1.065

Efficiency: 100

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/18/2024 8:06 PM

Notes: Changelog: V1 -> V2
* Replaced 10 lbs whole corn with flaked corn. Intending to boost sweet corn flavor in final product.

V2 -> V3
* Lowered volume to accommodate distilling on grain.
* Lowered OG to reduce yeast off flavors and speed up ferment time.

Recipe is a modified version of Jimbo's easy 1/2 barrel bourbon. Rye substitued for wheat and scaled up to yield approx 15 gal of strained mash. Link is attached next to source.

Yeast starter:
Make a yeast starter at least 12-24 hrs before pitching in mash. Make a starter with 2 qt water, 0.4 lb light DME, 25 grams MG+ yeast (hydrated before pitching). Yeast can be pitched directly, use 30g if pitching directly.

https://rahrbsg.com/pinnacle-distillers-yeast-mg-500g/

Mash production:

* Mill corn and other grains to a medium grit. Keep corn separate from other grains.
* Heat 13 gallons water to boiling
* Add gypsum and other salts to match water profile.
* Pre-Heat mash tun with boiling water.
* Transfer strike water to mashtun
* Dough in corn. Let cool below 190.
* check PH, adjust accordingly. Targeting 5.4
* Add Hi temp enzyme and stir well.
* Let sit about 8-12 hours to let the corn fully gelatinize and cool to barley/rye mashing temp.
* use a wort chiller, or add cold water to reduce temp to 155 F if necessary. (frozen jugs help also and are easy to clean).
* Add flaked corn, malted barley, and rye to mash tun. Temp should stabilize at around 148.
* Let sit 1-2 hrs.
* Chill with wort chiller and continuosly stir to about 110 F.
* Adjust ph and add gluco amylase. Target 5.2-5.5 ph
* Continue stirring and chilling till mash is under 100 F.
* Transfer to clean fermentation bucket.
* top off with very cold water to raise total volume to 21 gallons. Stir well.
* Aerate with pure O2, using a .5 micron diffusion stone. Flow O2 @ 1 L/min for 4 mins. (rinse & boil stone and line afterwards).
* Pitch yeast starter
* stir well again.

* Ferment @ 90 for 4-5 days. Do not go longer than 7 because barley and rye haven't been pasteurized.

* Transfer liquid directly to kettle and put grains in a muslin bag for stripping. Use a hop filter to keep an opening to the false bottom so bubbles aren't trapped stripping run down to 10% abv or until bored (wait at least until 20%).

* Keep producing beer and stripping until there is at least 5 gals of stripped liquor. (5 gal is required for a 24 gal still). Should take 2 runs of this recipe to be able to perform a spirit run.

* Once there is 5 gal stripped liquor, perform a spirit run. Gather sprits in quart jars for cuts.

Enzymes used:
hi-temp alpha amylase - https://ferm-solutions.net/product/aha-400-enzyme/

gluco amylase - https://ferm-solutions.net/product/ga-150-enzyme/

Author:

Peter Smith

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: 3

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: 8/19/2024 3:31 AM

Notes:

Author:

Boil Size: 563.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.65

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: 7/11/2024 8:38 AM

Notes:

Author:

the_goat_Birdman

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2024 10:35 PM

Notes: Won 3rd Place at the Lager of the Year competition in Fresno.

Author:

Peecubed

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 6/2/2024 4:10 PM

Notes:

Author:

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 235.8 g

Creation Date: 3/5/2024 4:18 PM

Notes:

Author:

babmids

Boil Size: 115 Gallons

Boil Time: 90

Boil Gravity: 7.9

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.65 psi

Creation Date: 3/5/2024 4:12 PM

Notes:

Author:

Boil Size: 45.68 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3.65

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: 2/19/2024 9:59 AM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 3/24/2019 2:29 AM

Notes:

Author:

Mufasa's Brewing

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.75

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: 11/30/2023 9:05 PM

Notes: 1.5 pounds of honey in secondary after stabilization.

Author:

Boil Size: 37.05 Litres

Boil Time: 90

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: sucrose

Priming Amount: 50

Creation Date: 9/26/2023 5:39 PM

Notes:

Author:

Gløshaugen Bryggeforum

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

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: 9/19/2023 12:27 PM

Notes:

Author:

Boil Size: 45.8 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.13

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: 8/30/2023 11:35 PM

Notes:

Author:

ZACO BREWING

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2023 12:19 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.307

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: 8/2/2023 6:56 PM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.75

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: 7/20/2023 12:19 AM

Notes:

Author:

Black Bird In Beer

Boil Size: 1291 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 3.1

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: 10/27/2022 9:08 AM

Notes: Malts >
OK / RAS

Plan de brassage >
Monopalier 65°C (chercher qqchose de sec)
Mashout 78°C

Houbons (mon avis) >
Je te conseille aussi de décaler ton deuxième apport (Cascade) à 15mn de la fin sinon tu vas perdre trop d'aromes et de fraîcheur
Et de faire ton aromatique comme suit :
Apport Spalt Select à 5mn de la fin
Apport Aramis en fin de Whirlpool quand ta T° est descendue autour de 95°C en laissant poser 10mn (Hopstand) avant de commencer ton transfert.

Volumes d'eau >
J'anticipe une perte (Evaporation + fond de cuve après Whirlpool) d'environ 80/85L
Je considère aussi que le grain va retenir 1L d'eau/kg (soit 225L)
Lors du dernier rinçage prendre densité : le filtrat doit être autour de 1.012... en dessous de quoi on commence à extraire des tannins

Traitement eau Mash>
Je te conseille de mettre 150g de sel dans ton eau pour équilibrer ton ratio Chlorure/Sulfate en gardant un peu plus de Sulfate (pour une petite intensification des amers car IBU faible)
Pour corriger ton PH il te faudra 500ml d'acide lactique à 80%
Cible PH à l'empâtage = 5.2 idéalement (bière claire)

Traitement eau Rinçage>
Cible PH de l'eau de rinçage = 6
Compter 240ml d'acide lactique pour 800L d'eau (soit directement dans la bâche avec 800L dedans soit 60ml ajouté dans la cuve filtre à chaque rinçage de 200L)

Levure>
OK avec US05 le rendu sera bon mais pourquoi utiliser une levure d'Ale si tu veux faire un Pilsner ?

Carbo / CO2>
Le style donne entre 4.9g/L soit 1.9 à 2 bars à 20°C ce qui me semble être un bon objectif