Homebrew Beer Recipes | Page 1287 | Browse 325,000+ at Brewer's Friend

Author:

g33kBr3w

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/3/2022 1:12 PM

Notes:

Author:

Greg1

Boil Size: 35 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

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: 1/9/2020 6:32 AM

Notes:

Author:

AsibBounder

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 45g

Creation Date: 11/15/2014 2:59 PM

Notes:

Author:

bcltoys

Boil Size: 2.81 Gallons

Boil Time: 75

Boil Gravity: 1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 4:54 PM

Notes:

Author:

Njord

Boil Size: 250 Litres

Boil Time: 60

Boil Gravity: 18.8

Efficiency: 70

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: 3/9/2015 6:13 PM

Notes: 1 день T 19*c
2 день 19*
3 опустил до 15*
4 день 15*
5 опустил до 10*

Author:

TZ

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2015 5:32 AM

Notes: Ferment 18-28 over the week (about 2 deg rise each day)

Author:

LucasBrewMaster

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2018 4:48 AM

Notes:

Author:

Gautøl

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

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: 3/17/2017 7:46 AM

Notes:

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2016 12:31 PM

Notes: IBU too low. we were too efficient. Need to bump up IBU. at day 7, get half litre of wort and half litre water and bring to boil for 60 minutes, adding in 10g colombus and 10 centennial before cooling and returning to fermenter. then dry hop

Author:

scottholtog

Boil Size: 4.8 Gallons

Boil Time: 60

Boil Gravity: 1.026

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: 5/6/2016 1:46 PM

Notes:

Author:

Tempe Closet Brewery

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 10

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 9:50 PM

Notes: Performing a Turbid Mash

Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch.

PROTEIN REST
Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound. This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes.

GELATINIZATION REST FOR RAW WHEAT
Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes.

FIRST TURBID DRAW
Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion.

MAIN MASH BETA AMYLASE REST
Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for half an hour.

SECOND TURBID DRAW
After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion.

MAIN MASH ALPHA AMYLASE REST
Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour.

MASH OUT
Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging.

After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual.

The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze.

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 7/1/2016 12:54 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 2:18 PM

Notes:

Author:

Disbrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 11:49 PM

Notes:

Author:

perfektmind

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2013 4:09 PM

Notes: Step by Step:
Steep the crushed grain at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with hot water. Add the lactose and dried malt extracts and bring to a boil. Add the chocolate at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the coffee, carbonate and age for two weeks.

Author:

beerreeb

Boil Size: 130 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 7:55 AM

Notes:

Author:

edonald774

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 6.4

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 8:54 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 9/2/2015 2:37 AM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2014 1:17 AM

Notes:

Author:

Tres

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: pale dme

Priming Amount: 8 oz

Creation Date: 5/19/2013 2:29 PM

Notes: