Homebrew Beer Recipes | Page 615 | Browse 320,000+ at Brewer's Friend

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.081

Efficiency: 65

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: 9/25/2014 2:41 PM

Notes: - O2 @ 24 hours
- Honey @ 48 hours, adds 8 gravity points
- Age for minimum 6 months
- Dry hop is performed one week before bottling/kegging

Author:

Oakhaven Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 54.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 3:36 AM

Notes:

Author:

TxBigHops

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: 1.5

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: 9/21/2015 11:42 PM

Notes:

Author:

BoudreauxDew

Boil Size: 6 Gallons

Boil Time: 180

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Fizz Drops (Cane Sugar)

Priming Amount: 1 per 12 oz

Creation Date: 6/6/2017 7:21 PM

Notes: Starter Schedule
1. Yeast starter, 24 hours prior to pitch, 1 cup DME - Extra Light w/ 650 ml water.
Brew Schedule
2. Bring 6 gallons water to 150°, slowly add in DME until disolved throughout.
3. Bring to a boil and add hop ball. Maintain boil for 30 minutes.
4. Add Irish Moss, Dry Lemon Peel with 15 minutes left on boil.
5. Add honey during last 10 minutes of boil.
6. Chill wort to 68° and pitch.
Fermentation Schedule
7. 10 days in primary, then rack to secondary and add Lemon Zest and Lemonade Powder Mix.
8. 10 days in secondary, slowly reduce temperature to 40° over the final 72 hours.
Bottling Schedule
9. Bottle with Fizz Drops, 1 ea per 12 oz. bottle.
Conditioning Schedule
10. Bottle condition for 3 weeks.

Author:

Happenstance Brewing Company

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar; Safale 05

Priming Amount: 2.8 oz for 6+ mos.; 1 rehydrated packet

Creation Date: 12/3/2012 3:47 PM

Notes: Mash at 154F for 60 min.
Sparge, add corn sugar and boil for 90 minutes.
Ferment at 67F for 17-21 days.
Rack to secondary and let sit for 6 weeks (conditioning) at 67F.
Hydrate Safale 05 in a cup of water, pitch with corn sugar (priming), bottle and then let sit at 67F. Sit for at least 6 months, aiming to try a year from brew date.

Author:

Menzel/Kaz Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 4:43 AM

Notes: IBU is fairly high for style, will consider adjusting before brew day.

Author:

Boil Size: 6.25 Gallons

Boil Time: 180

Boil Gravity: 1.024

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2019 9:03 PM

Notes: A Scaled-Down Mash Schedule from Cantillon Brewery

The following is a homebrew-scale version of the Cantillon Brewery’s (Brussels, Belgium) turbid mash schedule. Based on the information presented in Martin Lodahl’s article, the Cantillon Brewery gets about 33–34 points/lb/gallon. The Cantillon grist is composed of 34% raw wheat and 66% malted barley. The recipe is scaled down here to yield 5 gallons of wort with an original gravity of 1.048 (11.86 °P), or 5 x 48 = 240 points. If we assume we will get 30 points/lb/gallon, then 240 ÷ 30 = 8 lb of grain. The barley malt fraction is 66% of 8 lb, or 5.3 lb of malt, leaving the remaining fraction of raw wheat at 2.7 lb.

The Cantillon schedule calls for mashing 1,300 kg of grain into 850 L of water (2,860 lb grain into 900 quarts water), or 3.2 lb grain/qt water, or 0.3 qt water/lb grain. Our 8 lb of grain therefore requires 8 x 0.3 quarts, or 2.4 quarts of water.

Procedure

In all of the following steps, the temperature and water additions were taken directly from the Cantillon schedule as published and scaled accordingly.

1) In kettle #1, combine water (about 2.4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 3.5 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.

Author:

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2019 11:23 PM

Notes: Fermentation: Pitch at 68F, drop to 55F. Hold for 3 days, then add 2F per day until 71F is reached. Then cold crash at 35F for 3 days, and add to keg. Continue clarification in keg at 35F for one month then serve.

3rd Place - American Light Beer Category - Bluebonnet Brewoff 2019, Irving, TX

Author:

zknipe

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 5:39 PM

Notes:

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 88

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2018 1:36 PM

Notes: Gravity 1.013, 04.04.18. Bottled.

comments after tasting: balanced malt/hop profile. Flaws:
- lacks touch of melanoidins (add Melany malt, 4%)
- lacks crispness (increase CaSO4 to 20g in my water or use RO water and build the salt structure). CaSO4 can also add extra sulphur to the nose which is needed
- there is CH3CHO, keep yeast healthy and rack off after five days

Author:

B. Freymuller

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.25

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: 7/15/2017 12:48 AM

Notes:

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 11:18 AM

Notes:

Author:

ScottF

Boil Size: 12.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 6/3/2016 4:06 AM

Notes: As others have stated, this beer is fantastic. Very hoppy yet my co-brewer who isn't in love with hoppy beers really enjoyed it. Terrific aroma and flavor.

Author:

Nagrand

Boil Size: 600 Litres

Boil Time: 80

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 6:56 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.25

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: 3/31/2015 10:03 PM

Notes: Add second yeast after 3-4 Days

7 Days Primary

30 Days Secondary

60 Days in the bottle

Author:

PatCri

Boil Size: 30.5 Litres

Boil Time: 65

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/24/2015 2:30 AM

Notes:

Author:

nicklawler

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 12:59 PM

Notes: Silver Medal
2015 Great Canadian Homebrew Competition
Category 10: American Ales

Author:

Mike Foster

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 87

Mash Thickness: 1.34

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: 11/27/2014 2:54 AM

Notes:

Author:

butsi

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2018 11:43 PM

Notes:

Author:

FloydGondoli

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 78

Mash Thickness: 1.5

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: 4/15/2014 6:28 AM

Notes: