Homebrew Beer Recipes | Page 7665 | Browse 310,000+ at Brewer's Friend

Author:

rlink

Boil Size: 7.05 Gallons

Boil Time: 60

Boil Gravity: 1.079

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: 1/21/2021 4:45 PM

Notes: Soak the oak chips in the Bourbon for at least one week.

This is a single step infusion mash. Mix the crushed grain and flaked oats with 25.4 quarts (24 L) of 172 °F (78 °C) water to stabilize at 156 °F (69 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect at least 6 gallons (23 L) of wort runoff to boil for 60 minutes (or more if you want to boil down to help boost your OG), adding hops at times indicated. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer the wort to a carboy, avoiding any splashing to prevent aerating the beer and add the soaked oak chips. Let the beer condition for one week and then bottle or keg.

Author:

Mad House Brewing

Boil Size: 14.63 Litres

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 10.9 g

Creation Date: 1/25/2024 5:28 PM

Notes: Suiker laatste 10 minuten meekoken. Eerst oplossen in deel wort.
Bottelsuiker 8 gram per liter.

Author:

Yeast_Whisperer

Boil Size: 7.07 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 12 psi

Creation Date: 9/3/2022 8:56 PM

Notes: ## PRIOR to BREW DAY
- Attach torpedo buoy with filter attachment to *fermentation* keg
- Attach torpedo buoy with filter attachment to *serving* keg
- Fill serving keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Use CO2 to push all the Starsan from the serving keg into *fermentation* keg
- Pre-measure mash salts

##Yeast Starter
- None. Use dry yeast (2 packets)

##MASH
- Hochkurz Mash
- Add mash salts to empty MLT
- Fill HLT with 8-9 gallons of strike water and heat to strike temp of 160 degrees (F)
- Transfer 5.8 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
- add remaining sparge water to HLT and set temp to 145 degrees
- Dough in and stir
- Begin recirc when HLT is at temp

##BOIL
- Boil timer settings: nE = 4, t1=90, t2=60, t3=25, t4=10
- Use stainless hop spider to contain hop residue
- When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
- When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
- Put sanitized tilt hydrometer into fermenter
- Fill keg to just above the weld (max), securely attach lid, add a few psi of pressure using CO2

##FERMENTATION
- Cool wort to 60 degrees (F)
- Sprinkle yeast directly onto wort (no need to oxygenate when using dry yeast)
- Pressure ferment starting at 62 degrees (F) at 27 psi (with spunding valve) and ramp to 72 degrees over 10 days
- STC-1000+ Settings
SP0=62, dh0=240
SP1=72, dh1=96
SP2=72, dh2=168
SP3=33

##PACKAGING
- Slowly ramp down temp to 33 degrees over 7 days
- Prepare and 'inject' Gelatin (without any oxygen) into the serving keg
- Pressurize serving keg to 12 psi
- Do a closed/pressurized transfer to serving keg (to get beer off yeast)
- Hold serving keg at 33 degrees for a week or more
- After cold conditioning, set keezer pressure to 12 psi of CO2
-Target = 2.3 volumes of CO2 at 43 degrees (F)

##REFERENCES
https://beerandbrewing.com/short-and-high-the-hochkurz-mash/

https://jansson.us/mashcalculator.html
J/K = 5238.113783265638 (MLT Heat Capacity)
W/K = 1.5185259701036913 (Heat Loss Coefficient)

Author:

drybrews

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 6.3 oz

Creation Date: 7/29/2022 11:32 PM

Notes:

Author:

Boil Size: 7.92 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

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: 4/27/2022 3:20 PM

Notes:

Author:

jpk

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2022 8:38 PM

Notes: General process:
1. Boil 20 quarts of water to mash in 19.20 Quarts @ 163.0 °F, which should achieve a mash temperature of 149°F. Rest for an hour, allowing temperature to drop to 136°F. Preheat oven to around 356°F.
2. Scoop mash into trays, leaving a centimeter of headspace to allow for swelling. Bake mash in oven for three hours, with oven fan on if possible, or occasionally opening oven to let off steam, reducing heat as the top of the mash browns.
3. Boil 1L of water and steep the hops for hop tea.
4. Lauter with water and hop tea.
5. Pitch yeast according to package.

Notes:
For baking the mash I recommend disposable baking tins. If you have two ovens you should be able to fit the full grain bill into about thirty 8.5"x4.5"2.5" 2-lb loaf pans, or a similar volume of larger pans. If you do not have the oven space you can probably still get a very good result in color and flavor by baking half of the mash.
Scooping the sticky baked mash out into the mash tun is time consuming, but if you let the tins cool you should be able to turn them inside out, but make sure to scrape out the caramelized mash from the sides.
Jovaru yeast had a little lag time but seemed to tear through most of the sugars overnight, and then slowly fermented the final few points over two weeks.

Author:

4Fathoms

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2021 1:16 AM

Notes:

Author:

Beowulfgus

Boil Size: 12.49 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2021 10:58 AM

Notes: -Rack to secondary after 8 days in primary. Add 8 oz american light oak chips and 18 oz coffee made in french press from 8 tbsp of Swiss chocolate coffee.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 72

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: 10/6/2021 3:28 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 10

Boil Gravity: 1.208

Efficiency: 70

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: 4/30/2021 10:17 AM

Notes: 1. Boil Water and add to primary

2. Stir in fermentables

3. Top to 23l with cold water

4. Slice lemons and limes

5. Add to primary

6. Hydrate yeast and pitch

Author:

TKO

Boil Size: 78 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 85

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: 11/15/2017 12:45 PM

Notes:

Author:

Le Beer Klub

Boil Size: 23.2 Litres

Boil Time: 70

Boil Gravity: 1.072

Efficiency: 65

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: 5/31/2020 11:58 AM

Notes:

Author:

papsan

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.75

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: 2/4/2020 3:16 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1

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: 12/14/2019 5:07 AM

Notes:

Author:

Thomas Lind

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 75

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: 11/29/2019 7:54 PM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 2.8

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: 9/6/2019 7:30 PM

Notes:

Author:

[cabeçafeita]

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 65

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: 9/2/2019 1:31 PM

Notes:

Author:

SonnyK85

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2019 3:39 PM

Notes:

Author:

earlingy

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2019 3:11 PM

Notes: 2 weeks primary
3 months secondary
2 weeks bottle conditioning

Author:

anthanos

Boil Size: 12.95 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 7/4/2018 5:00 PM

Notes: Try to keep fermentation at 66-68 F.

2 oz. American Oak chips - Medium Toast. Soak chips in Irish for one day and discard the Irish, this removes the higher tannins. Then soak chips in Irish for 3 days. Add during secondary fermentation. Shoot for 1-2 weeks contact time.