Homebrew Beer Recipes | Page 10337 | Browse 315,000+ at Brewer's Friend

Author:

X-LEON

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67

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: 2/26/2020 5:15 PM

Notes:

Author:

Grimross

Boil Size: 1400 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 85

Mash Thickness: 2.6

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: 7/7/2022 6:29 PM

Notes:

Author:

Boil Size: 230 Litres

Boil Time: 80

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: 3.13

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: 6/7/2022 5:33 AM

Notes:

Author:

MEANNN

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 69

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 120.1 g

Creation Date: 11/1/2021 4:53 PM

Notes: ADD PASSION FRUIT 2 KG

Author:

Boil Size: 36 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2021 8:25 PM

Notes:

Author:

Hel-brygg

Boil Size: 69.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2021 10:07 PM

Notes: This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below.

Mash Schedule for BIAB

Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes.

1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required.

2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]

3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes.

4) Raise mash to around 154F. Keep at this temperature for 20 minutes.

5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil.

Fermentation:

Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.)

Variations:

This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity.

As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent.

I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well.

Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour.

For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html

Author:

Mark Chen

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 3/15/2021 9:00 AM

Notes: To be confirmed
Spices (15mins)
30g Grains of Paradise
30g grapefruit skin
30g kaffir lime leaf

Author:

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.052

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: 11/25/2020 7:02 PM

Notes:

Author:

AGbrewer

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 7/28/2020 7:24 PM

Notes: Added 1 ounce of Galaxy hops to the primary fermenter while it was getting down to yeast pitching temp.

Pitched 2 liters of a 4 liter starter of wlp 568 belgian saison yeast at 65 and hold for 4 days. On 3rd day, add 1 pound of honey.

Let free rise after 4 days total in primary to 75 degrees.

Check SG on day 10 and 13.

Bottle with table sugar 4.7 ounces.

Author:

Crow Hop

Boil Size: 30 Gallons

Boil Time: 90

Boil Gravity: 19.8

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/4/2020 10:11 PM

Notes:

Author:

toretto460

Boil Size: 57 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: Maltodestrina

Priming Amount: 4 g/l

Creation Date: 5/26/2018 5:31 PM

Notes: Acqua: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=MJ77ZZC

Author:

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.069

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: 11/24/2019 3:15 PM

Notes:

Author:

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

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: 11/15/2019 9:51 PM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 73.5 g

Creation Date: 9/12/2019 10:57 AM

Notes:

Author:

ajcanterna

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 6/21/2019 8:03 PM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 1.25

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: 5/27/2019 9:59 PM

Notes: Water Volumes:
Wort - 11 gallons / 44 quarts
Grain Loss - 14 quarts (0.5 x 28)
Dead Space - 2 quarts
Boil Loss - 6 quarts (1.5 gallons per hour)
Trub Loss - 0.5 quarts
Shrinkage - 0.8 quarts

Total Water Needed: 67.3 quarts

May 29, 2019: Made a yeast starter with 2 pints of water and 1 pint DME. Pitched Imperial B48 Yeast and placed in the basement (about 72-75 F).

June 1, 2019: Mash tun was completely full after second infusion. The massive amount of grain in the mash tun caused a stuck mash. We needed to remove all the grain and water from the mash tun, fix the manifold, and then perform two separate mashes each with half the grain. Still finished with about 14 gallons of wort prior to boil.

OG: 1.086 (higher than target)

June 10, 2019: Transferred beer to secondary. FG: 1.028

June 18, 2019: FG: 1.016

First 10 gallon batch in the bottles were primed with 5.2 oz / 5 gallons of table sugar (2.3 volumes), but did not carbonate well in the bottles. Shaking the bottles helped increased carbonation slightly.

2nd 10 gallon batch:

Two mashes to avoid a stuck mash for the second brew session on 7/6/2019. New water volumes (per mash with 14.5 lbs of grain):

Wort - 5.5 gallons / 22 quarts
Grain Loss - 7.25 quarts (0.5 x 28)
Dead Space - 2 quarts
Boil Loss - 6 quarts (1.5 gallons per hour)
Trub Loss - 0.5 quarts
Shrinkage - 0.8 quarts

Total Water Needed: 38.6 liters.

First infusion: 145 F - 18.13 quarts at 157 F (30 minutes)
Second Infusion: 155 F - 3.7 quarts at boiling (30 minutes)
Mash Out: 170 F - 8.8 quarts at boiling (15 minutes)
Sparging: 8.6 quarts at 170 F (after recirculation)

OG: 1.083

FG: 1.018 (before transfer to secondary); 1.014 before bottling

First 10 gallon batch in the bottles were primed with 5.2 oz / 5 gallons of table sugar (2.3 volumes), but did not carbonate well in the bottles. For the second 10 gallon batch, we are increasing to 3.5 volumes or 7.2 oz / 5 gallons.

9/7/2019: First batch slowly getting better and more carbonated in the bottles. Second batch is nearly completely flat despite doubling the priming sugar. After several weeks, we uncapped all the bottles in the 2nd batch and added 2-3 mL of CBC-1 yeast properly rehydrated and started in a 1.040 gravity wort overnight (sucrose).

Third batch: brewed on August 10, 2019; OG = 1.090. Process identical to the second batch. Only difference was the yeast starter was started the morning of the brew day rather than the night before. Racked to secondary on August 24, 2019. FG = 1.030 and 1.038. Shook the secondary fermenters several times to try to get the yeast going. Bottled 5 gallons on 9/7 - FG still 1.038. Added 7.2 ounces of priming sugar and 1 mL of the CBC-1 yeast.

Added the remaining CBC-1 yeast to the 2nd 5 gallons as an experiment and will bottle in several days - hopefully FG will come down.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.149

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2019 9:32 PM

Notes:

Author:

TSYPA

Boil Size: 220 Litres

Boil Time: 60

Boil Gravity: 9

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2019 7:20 AM

Notes:

Author:

Elpettito

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: 1.5

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: 12/26/2018 8:00 PM

Notes:

Author:

xockcin

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 4

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: 6/1/2018 3:03 PM

Notes: