Homebrew Beer Recipes | Page 7919 | Browse 295,000+ at Brewer's Friend

Author:

PapaZog

Boil Size: 29 Litres

Boil Time: 40

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2020 12:30 AM

Notes: CONSIDER DROPPING ABV TO 7%. TAKE 4 LITRES AND FERMENT WITH DIFFERENT SAISON YEAST PLUS INNOCULATE

Added for last 5min of boil - 4-5g each of homegrown sage, thyme and rosemary (to 10 litre batch)

Brewed and cooled on outside shelf of brewshed. Dust from road mitigated somewhat by covering top of kettle with wet (sanitized) towel.

Recovered 9.5 litres into plastic fermenter (had been sanitized with extra strong iodine after having starsan in it for a few weeks. Rinsed with starsan ... and left a lot of foam in fermenter before adding the wort and yeast). Used around 30 sec of pure o2. Cooled wort to around 25C - warm day here.

Kept in wardrobe (`18oC ambient). Rapid fermentation. Transferred after 6d to ferm chamber in brewshed to raise temp to 23oC for a few days to 'dry it out' ... now shows 93% attenuation! Aroma is great at start of crash cool ... flavour will benefit from sedimentation.

Put together a few comp bottles, after only 8d fermentation. Will likely get a lot of sediment over the two weeks whilst they wait (entered one into saison, other into herb beer).

All hops had been added to spider - utlization may not have been as high as shown (ie IBU may be much lower.

Note that I may have had some water leak from the hx into the boil kettle during chilling. Was v slow chill because of shallow volume (<half of the chiller was in the wort)

Tasted good after 2wks. Crash cooled over ~6h, down to ~10oC (rushed cos I needed the fridge for next batch, wee heavy; note that i also rushed this step because of O2 concerns ... I attempted to take a sample when, unknowningly, the fermenter had droped to negative pressure and sucked through some air through the outlet tap ... percolated through the wort). Added 49g belgian candi sugar to the fermenter aiming for 3.2vol CO2. Got around 15 bottles.

Author:

Jon Gerenski

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 9/3/2022 3:48 AM

Notes:

Author:

Acortes22

Boil Size: 27.81 Litres

Boil Time: 100

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: BrownSugar

Priming Amount: 112.5 g

Creation Date: 5/12/2022 7:41 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.66

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: 2/18/2022 1:43 AM

Notes:

Author:

Yes Dear

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 1/10/2022 2:59 AM

Notes:

Author:

maconbeerprez

Boil Size: 345 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

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: 11/19/2021 4:14 PM

Notes: Late addition for the acid wheat for the last 30 minutes
Total time is 90 minutes.

Author:

Gabriel Zorzi

Boil Size: 56.22 Litres

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: InvertSugar

Priming Amount: 462.6 g

Creation Date: 4/13/2021 1:21 PM

Notes: mash at 67 °C for 90 minutes.
Boil wort for 75 minutes adding hops whit 75 mins and whirlpool and spices with 15 and 5 minutes left in boil.

Ferment at 20 °C for 4 weeks in the primary and 8 weeks in the secondary.

Aging for 3 months in the bottle

Author:

itinerantbrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2021 3:12 PM

Notes: This is one half of the (10 gallon) brew session. This first half will be pulled off before hop stand begins and will be fermented as a saison. 2nd half will be fermented as a hazy IPA.

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 145.8 g

Creation Date: 1/8/2021 11:49 PM

Notes:

Author:

B Tone

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 6/4/2020 5:33 AM

Notes:

Author:

Boil Size: 14.8 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.5

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: 6/15/2018 4:43 PM

Notes:

Author:

Rick Story

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 10/23/2019 8:29 PM

Notes: OG 1.054 FG 1.003
Max Temp 77*
Very Dry
Dry hop 4 days, 1/2 oz. ea Saaz & Haullertau Blanc
Bottle date : Nov 10, 19
3.2 Vol Co2 4.4 oz Turbinado

Author:

SayvilleBrew

Boil Size: 6.5 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: 71 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/18/2019 3:51 PM

Notes: ,5 tsp corriender @ 5
Dash of ground pepper @ 5

Author:

morubrumonkey

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

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: 10/7/2019 1:16 PM

Notes:

Author:

tripeland

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.11 bar

Creation Date: 8/16/2019 3:44 AM

Notes:

Author:

roymathieu19

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2019 9:01 PM

Notes: Also add

Orange zeste
Lime Zeste

Author:

De Bierjuwelier

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 2.63

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2018 12:50 PM

Notes: --------MAISCHEN---------
>22 L (als het kan in de pan: voeg water toe 23.5 L) inmaischen (1.5 L spelt voorbehandelen, 1L haver voorbehandelen, 21 L in grote pan voor inmaischen eiwitrust stap).

Let op! Haver eerst verstijfselen (>85 grC, 30 min) in 1 L water.

Let op! Rogge eerst voorbehandelen door 30 min rust bij 38-40 grC. Hier breken beta-glucanen (gomstoffen) af, wat veel aanwezig is bij rogge en het latere probleem geeft van verstopping bij filteren.

Voeg haver en rogge samen toe met rest van het mout aan de 21 L water à 50-54 graden voor eiwitrust.

-------FILTEREN EN SPOELEN-------

Verdeel het beslag over de vier emmers met gaatjes. Aan het begin loopt dit snel door omdat er nog geen filterbed is ontstaan.

Maak alvast spoelwater (12 L, 80 grC, pH 5 a 5,5).

Vang het doorgelopen wort op. Doe het terug in de pan en verwarm tot 78-80 grC. Giet het nogmaals over de filterbedden. herhaal deze stap nog 1 keer. Tussendoor kan je wat van de top van het bostelfilterbed verwijderen als daar veel meuk op is neergeslagen.

Laat staan tot het doorgelopen is. Bij verstoppingen, snij in de koek bovenop het filterbed.

Spoel met 16 L (4 L per emmer) spelwater (80 grC, pH 5 a 5,5).

Meet na filtratie hoe veel wort is verkregen (evt van hoeveel SG door te meten met refractometer, leuk voor bijhouden). Doel is dus rond de 25 liter.

------KOKEN, WHIRLPOOLEN & AFKOELEN------
Kook volgens kookschema met hopgiften.

Na koken zou 20 a 21 L wort over moeten blijven (uitgaande van 25L start en ongeveer 15 a 20 procent verlies door kook).

Voeg 1 blok ijs a 2L Bar-le-duc toe. Laat smelten, temperatuur zou rond de 75 a 80 grC uit moeten komen. Voeg de whirlpool hopadditie toe (20 min).

Koel wort verder af met 6 L ijs (3 maal 2 pakken bevroren Bar-Le-Duc, snij open met steriel mes). Dit duurt even (half uur?). Planning is wsl handig om nu te eten.

Hevel het afgekoelde wort over naar de fermentatietank. Meet de temperatuur en voeg afhankelijk daarvan nog bevroren / gekoeld (koelkast) / kamertemp koelwater toe. Meet de SG met de refractometer om het juiste stamwortgehalte te behalen. Als het goed is zouden we 10 a 13 liter koelwater nodig moeten hebben (20 na kook -> 30 a 33 liter wort met 1.062 SG).

----FERMENTEREN & BOTTELEN----
Voeg de gist toe en installeer waterslot. Volgende dag schud s ochtends nog flink met de ton om extra zuurstof in op te laten lossen. Meet 1 a 2 maal daags de SG met de refractometer. Hevel over op secundair vat nadat hoofdvergisting voorbij is (75% van de SG zakking bereikt, meestal na 3 a 6 dagen), zodat het bier niet meer op de uitgezakte gistkoek ligt. Laat nu voor nagisting staan voor nog circa een week totdat eind SG is gehaald.

Voor het bottelen: hevel het jongbier van het bezinksel af, over in een/twee andere tonnen/emmers. Maak het 60L fermenteervat schoon. Meet (wegen?) hoeveel bottelbaar bier is verkregen. Voeg de juiste hoeveelheid suikerwater toe in de schoongemaakte 60L ton toe. Hevel het te bottelen bier terug in de 60L ton, zodat het suikerwater goed vermengd met het bier.

Sluit nu het afvulpijpje aan op het kraantje en bottelen die hap!

---NOTITIES GISTSTARTER MAKEN---
2jan: maak 4,5 a 5 L gist starter wort: schroot 1 KG pilsmout en voeg het bij 4,25L water. maischen: 20 min bij 53 grC. Een uur bij 67 gr. Vijf min bij 78. Koel wort af, doe in gistfles, voeg magn roerder toe en zet op magn roerplaat. roerplaat aan en beluchten tot ptichen.
4jan: isoleer gist uit latrappe blond flesje. Voeg 25 mL SOC toe, breng over naar erlenmeyer, zet gedurende de dag bij 37 gr shaker. Savonds de starterswort geent.
6jan: schuim is te zien op wort in de geroerde giststarter.
7jan savonds: SG meting (uitgevoerd op 8 jan, sample overnacht in koelkast, mee naar het lab want eerst centrifugatie nodig) was 1.020, gecorrigeerd met tooltje is dat 1.009. Dan lijkt t mij redelijk klaar.
8 jan sochtends: mostertje ook gecentrifugeerd, nu SG meting 1.019, gecorrigeerd met tooltje 1.007.

Author:

DeviantBrew

Boil Size: 5.25 Gallons

Boil Time: 45

Boil Gravity: 1.045

Efficiency: 70

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: 11/5/2018 4:15 PM

Notes: 1st run: 16-4.6= 11.4 qts
sparge: 21-11.4=9.6---> 10
OG: 1.055 at 4.3. gal
pitched on wonderkomer/brett yeast cake at 67F
minimal activity for 24 hours, pitch wyeast french saison,

Author:

PatB

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 8/17/2018 11:23 PM

Notes: Going to do pull half this batch through a CFC after 60 minute boil and ferment with US05 / 1056. Plan to add raspberry to fermenter after 4-5 days of fermentation to avoid major blowoff but help with biotransformation during active ferment.

Other half is going on a Bootleg biology saison yeast cake. Tons of citrus / NZ hops will be added to kettle to steep after top half is drawn off. Will be dry hopped as well. I will add a quart of sorghum syrup made from local harvest. Will get a gallon at 1.080 spec gravity and condense it down before adding to give a small amount of caramel.