Homebrew Beer Recipes | Page 828 | Browse 325,000+ at Brewer's Friend

Author:

simmo1

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 3.1

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: 2/22/2017 7:57 AM

Notes:

Author:

Vonchilliman

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 135.2 g

Creation Date: 11/1/2022 7:18 AM

Notes: From the book Clone Brews by Tess and Mark Szamatulski.
Adapted for New Zealand ingredients and scaled up to 25 litres.

First brew:
Increased to 26 litres to lover ABV to 6.0%.
Added 150g Torrified wheat to help with head retention.
10 min Hop. 10g Halletatu Mittelfrueh/hersbrucker 4.0AA(1.26 IBU) was substitued with 10g Tettnanger 4.7AA (1.48 IBU)

Author:

Sammy86

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/30/2021 4:54 PM

Notes:

Author:

JoRa

Boil Size: 2500 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2020 4:21 PM

Notes: I have tried to put down the triple decoction as the original method however it is not designed for those inputs.Put it simple:
1st draw 73`C / 10min - 100`C/ 20min
The first decoction raises the temperature to around 53 °C to break down the larger proteins rest 10min
2nd draw 73`C /10min -100`C/ 18min
The second addition raises the mash temperature to 62 °C for starch conversion rest 10min
3rd draw 73`C /10 min -100`C/ 10min
The last addition reaches the mash-out temperature 73`C
Rest before lautering 30min
Sparging temperature 75`C.
This is the very close to a recipe I did 15 years ago while working in the plant in Pilsen.
As for fermentation :
•Pitching temperature 6 °C and primary fermentation lasts 8 days in the CKT.
•The temperature is allowed to slowly rise to a maximum 9 °C on the day 8th(RE 4.0-4.2`P) is racked to the lagering tank and immediately cooled down to 0 °C
•Lagering phase lasts 45 days

Author:

akwild

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 11/12/2019 5:33 PM

Notes: Blind Pig clone with apricot puree added.

Puree added just after primary fermentation. Dry-hopped after secondary fermentation.

Author:

Mwood1963

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 3/10/2019 5:22 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2019 10:36 PM

Notes:

Author:

VT_jlee

Boil Size: 13.5 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/14/2018 2:18 PM

Notes: Water treatments: 5.0mL acid, 4.0g CaCl2, 8.0g gypsum

TOTAL WATER NEEDED 13.80 Gallons
STRIKE WATER TEMP 154 Fahrenheit
TOTAL MASH VOLUME 15.48 Gallons
PREBOIL WORT 12.75 Gallons
POSTBOIL WORT 12.00 Gallons
INTO FERMENTER 12.00 Gallons

Author:

brewthom

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 12/15/2017 7:50 PM

Notes:

Author:

Brewbegoodtome

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62.5

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2017 8:08 AM

Notes: 1kg of the Red X malt smoked over single malt whisky cask dust

Author:

bdr0679

Boil Size: 13.82 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2014 3:50 PM

Notes: FERMENTATION
Pitch yeast @ 62 hold for 3 days
65 hold for 4 days
68 hold for 2 days to clean up yeast

Author:

Jhashfinger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 10:06 AM

Notes: 10lbs extract + 2 -2 1\2lbs mixed grains. Going for a medium\strong balanced flavor. Malt forward brown IPA.
I guessed with hops on the last batch and hit a whopping 133 ibus at 3.5abv. Yikes (: talk about a hoppy session beer.

Author:

Jack F Baron

Boil Size: 34 Litres

Boil Time: 65

Boil Gravity: 1.046

Efficiency: 65

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: 6/19/2016 9:23 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 12:29 AM

Notes: whirlpool as long as you want, I whirlpool while chilling until the temp reaches 70, after kegged I use gelatin to clear, this beer is a great pale ale

Author:

Buzz9

Boil Size: 1.4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

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: 10/7/2015 2:31 PM

Notes:

Author:

wilbur

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.33

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: 8/4/2015 11:39 PM

Notes:

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 4:19 AM

Notes:

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 2/13/2015 4:02 PM

Notes:

Author:

Dustin Bagby

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 7/13/2011 6:02 PM

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: 2/11/2012 7:12 PM

Notes: Recipe slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain

Used Mt Hood (15 min) instead of Hallertau Mittlefruh because I had it on hand already

Forgot to add Irish Moss, Coriander

----

Notes:

Added orange peel at the flame out as the recipe called for, but wasn't sure if they were supposed to be left in the fermenter, so I strained them out when transferring to the fermenter.

During boil, topped it up to 20 quarts since mash efficiency was low.

FG 1064 at 75.5 F

Monday Feb 13 9am Fermentation started, temp of closed water jar was 77.0, fermenter thermometer sticker reads 78 and the open-to-air blow-off reservoir reads 76.0 F. Turned thermostat down since it seems too warm in the bathroom.

Monday Feb 13 5PM Sticker thermometer maxed out (greater than 78 F). Closed water jar reads 79. Turned down bathroom thermostat more and opened door for 30 seconds to cool off the room. Fermentation still rapid but has slowed some since 9am.

Tuesday 7pm Fermentation slowing (1 burp every 1-2 seconds). Clsoed jar 75.8, sticker 78, ambient room temp 73.6

Wed 8:30am fermentation continues slowly (burp every 3 seconds). Sticker reads 76, thermostat set to just above the middle of the 60-zone. Turned thermostat down slightly.

Wed 10:30pm sticker 74-76

Thur 8:50am sticker 74 degrees. Turned dial up slightly

Friday-Tuesday The thermometer sticker very consistently reads 72 degrees

Sunday, Feb 26 - Transferred beer to keg. FG 1.010. Beer is extremely cloudy, very bright -- looks very similar to orange juice. Also put a pint glass full of it in the refrigerator to see if the cloudiness will drop out of solution with chilling.

Tuesday, Feb 28 - Pint glass in refrigerator is a brilliant ruby orange-red. Clarity still not great, but it looks so much better than before.