Homebrew Beer Recipes | Page 1402 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 120 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 78

Mash Thickness: 1.5

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: 11/30/2016 4:24 PM

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:

LEVELER

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 9/14/2020 8:14 PM

Notes:

Author:

The ODR Brewing

Boil Size: 6.2 Gallons

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 4/24/2019 12:33 PM

Notes:

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2018 6:53 PM

Notes: 1 pack of US04
10% of Safeale WB-06

Author:

HighVoltageMan!

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 86

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 11:02 PM

Notes:

Author:

Exit 12 Brewery

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2018 4:50 PM

Notes: 3.19.18 -- The "German Wheat Malt" = German Pale Wheat - Weyermanning Malt.

The "Belgian - Caramel Pils" = Dingemans Cara 8 (Carapils)

The "Belgian Munich" = Dingemans Munich Malt

3.23.18 -- Brew Day // Started 11AM, Finished 5PM //
Using 10 gallons of water, not what the calculator suggests (8.58). 4 gallons strike water, 6 gallons sparge water.

Grain Mill set to approx .0350 to crush grain.

Added chemicals to strike water at approx 90 degrees. Condensation on the hot liquor tank for some reason, possible leak in pot?

11:30am -- CONDENSATION HAS SUBSIDED ON POT. Possibly no leak.

Mash In: Going to change from 165 degrees to 160 degrees on the strike water. **Put water in first, then grain.**
Mash Temp: approx 145 degrees @ 75 minute mash.
Mash: Yield = approx 2.25, def over 2 gallons, vorlauffed *3* times, grain bed temperature 135 degrees, sparge water 171.7 degrees = 160 degree sparge for 30 mins.

*Experienced stuck sparge, simple clearing of the bazooka screen twice fixed it, ended up with approx. 1.5 gallons that doesn't fit in the brew kettle*
Followed hop schedule.
Added rinds of 3 large oranges that were cleaned and frozen overnight.
Pitched yeast @ 70 degrees, approx 5 1/2 (5.65) yield.

4/1/18
Beer smells like bananas & bubble gum, which is phenomenal. 9 days in and the orange peels seem to be holding up, no sign of rotting.

I removed the trub from the bottom using the glass mason jar. I sanitized the jar & returned it back to the beer. Airlock had stopped but now seems to have begun again, could be air in the carboy.

OG: 1.060
BE: 64% (58% brewhouse = 1.054)
FG: 1.010 (Was supposed to be 1.011)
ABV: 6.56% (Was supposed to be 6.43-6.47)

4/7/18
Kegged 5 gallons, added 1/2TSP of gelatin to 3/4c of 157 degree water.
Keg set at approx 22PSI at approx. 6:30p

Author:

Kate Davis

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 60

Mash Thickness: 1.5

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: 9/8/2017 1:01 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2017 12:10 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2017 12:17 AM

Notes:

Author:

mtyp

Boil Size: 46 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2014 8:54 AM

Notes:

Author:

andenzz

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 10:08 AM

Notes:

Author:

DewsBrews

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.3

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: 10/27/2016 4:10 AM

Notes:

Author:

Jonni Birkhaug

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.1

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: 9/24/2016 10:39 AM

Notes: Bestill Flaka Mais ukvernet

1 pose gjær

Author:

rgardenhire2@gmail.com

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2016 6:14 AM

Notes:

Author:

Fuddy Duck

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 6:57 PM

Notes:

Author:

lankinho

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 55

Mash Thickness: 3

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: 12/2/2015 12:12 PM

Notes: PreMash the midnight wheat malt (1kg) for 12h before you begin to brew.
Add the mashed malt to the primary mash.

Author:

futur3h4wk

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 3:33 PM

Notes:

Author:

kiwifirst

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2015 1:17 AM

Notes:

Author:

Rob Meyer

Boil Size: 6 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: 6/10/2012 8:03 PM

Notes: Crafted this beer to be one of four beers available on tap at a friend's wedding. The first iteration was to find a good recipe, second one to hopefully improve upon it.

Taken and slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain
First iteration, including brewing notes and photos here: http://www.brewprint.com/recipe/saison+du+mont

Brew day: 2012.06.12

Mash:
Tried dough-in for the first time. Hit 20 quarts water to 110 F, mixed in grain thoroughly (temp was negligibly lowered to 109.8 F) and let rest for 20 minutes to increase efficiency. (Described by John Palmer here: http://www.howtobrew.com/section3/chapter14-3.html)
Took grain bag out (stored in extra fermentation bucket) and heated water (15 quarts) to 156.0 F
Put grain bag in and stirred thoroughly, temperature lowered to 141 F. Added heat to bring to 156.0 F. Immediately turned off flame, sat brew pot on a towel on the floor and wrapped two blankets around and over it.
Let rest for 60 minutes, over which time the temperature dropped to 153 F.
Sparged with my black pot about 3/4 full of 170 F water twice. My process here was to put the grain bag in an empty fermenter bucket and pour the water into it. I then stirred the grain around for one minute, although there wasn't enough water to fully submerge it. I then lifted the bag and let it drain for 20-30 seconds, and poured the wort into my boiling pot which was being heated to a boil. Repeated the sparge once more with the same process, then set the grain bag on a false bottom to collect the last of the drippings.
Mash resulted in about 24 quarts of 1058 wort.

I've never seen cold break like this before so I must have done something right when I chilled the wort. Normally I use cold tap water until the wort is down to 100 or so, then use the ice to finish it off because the ice is more effective as the temperature differential between tap water and wort lessens. Instead, this time I used the ice earlier because I read that DMS will continue to get produced until 155 degrees, so the goal was to cross that threshold as quickly as possible. In future batches, I'll probably buy a bag of ice so I can use ice for the entire chill. I did get plenty of cold break (shown in some photos below.) Unfortunately, I've never dealt with this much cold break before and didn't realize there are some simple techniques for leaving it behind when transferring it to the fermenter. The yeast might be coated in proteins, which isn't desirable. In the future I'll make sure to do a better job siphoning and leaving as much protein behind as I can.

2012.06.13 - Dialed temperature controller up 1 degree to 75 F
2012.06.15 - Dialed temperature controller up 1 degree to 76 F
2012.06.26 - Chilled refrigerator to 46 F to promote clarity
2012.06.27 - Racked to keg leaving all the yeast and sediment behind. At this point I took a gravity reading and discovered fermentation stopped at 1030 -- eeep! Letting partially fermented beer warm back up to room temp over the weekend and then I guess I'll repitch some yeast and try to restart fermentation. I wish I had taken the gravity reading before doing the transfer but now I know to do that in the future.
2012.06.28 - learned that refractometers are innacurate when reading a solution containing alcohol (or anything other than just water and sugar). After measuring with hydrometer, the beer finished at 1010! Started chilling to 45 F while carbonating.