Homebrew Beer Recipes | Page 8610 | Browse 320,000+ at Brewer's Friend

Author:

Zerosopp

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2020 9:42 AM

Notes:

Author:

Frank S

Boil Size: 8.06 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 55

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: dextrose

Priming Amount: 6.3 oz

Creation Date: 11/3/2024 7:07 PM

Notes: Cool wort to 65 degrees. Ferment at 67 degrees for 4 days, then add dry hops and raise temp. to 72 degrees for 3 days. Bottle once terminal gravity is reached.

Author:

CitraAvenue

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 80

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: 10/29/2024 1:40 PM

Notes: All spices added after 7 days of fermentation.

OG - 1.066
FG - 1.012

Author:

cxgutie

Boil Size: 12.59 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 6/20/2024 4:05 PM

Notes:

Author:

kalsarikänni

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.1

Efficiency: 67.8

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 1.7 oz

Creation Date: 6/2/2024 4:39 PM

Notes: Terve, perkele! This is a recipe for Finnish sahti, a historical farmhouse ale that dates back at least 500 years. I've adapted my recipe for the Anvil Foundry 6.5, an electric kettle that typically brews small 3 gallon (11L) batches.

Perkele is a Finnish word meaning 'evil spirit' and a popular Finnish profanity, used similarly to the English phrase god damn, although it is considered much more profane.

The most common sahti brewing process in Finland involves lautering the wort through juniper branches. I use an electric Anvil Foundry kettle, which limits my mashing and sparging abilities, so instead I will make a juniper infusion for my strike water. This approach is more common for Norwegian farmhouse brewers, but can also be done with sahti.

I am following a more traditional method of a very long, complex mash schedule, without boiling, and with no hop additions. This is a raw ale.

Since I am unable to get my hands on Suomen Hiiva fresh baker's yeast, I am experimenting with a split batch using three other yeast strains: Jovaru Lithuanian Farmhouse, Lutra Kveik and Weihenstephan Weizen 3068.

To simplify temperature control across three fermenters, I will maintain a narrow temperature range of 70-75°F for primary fermentation. This range is shared by all three strains and should produce the fruity and banana esters characteristic of this beer style.

-------

JUNIPER INFUSION (STRIKE WATER)
Lay juniper branches on bottom of kettle. Add in strike water. Steep juniper branches at 170°F for 3 hours. Skim off spiders, bugs and other impurities during infusion.

WATER ADJUSTMENT & DOUGH-IN
Remove juniper branches. Let infusion cool down to strike temperature. Adjust mash pH to 5.4 with phosphoric acid. Dough-in grist and add juniper berries.

MASH AND VORLAUF
Mash for about 4 to 5 hours, stepping up 10°C every hour:

40°C (104°F) - 1 hour
50°C (122°F) - 1 hour
60°C (140°F) - 1 hour
70°C (158°F) - 1 hour
80°C (176°F) - 15 minutes

Recirculate throughout the mash (or vorlauf for 10-20 minutes afterwards) until wort runs clear.

PREP SPARGE WATER
Acidify sparge water to 5.4 pH with phosphoric acid. Heat to 175°F.

SPARGE & NO-BOIL
Fly sparge until 3 gallons of wort have been collected. Do not heat to boiling; sahti should be heavy with proteins and has no hot break to remove them. Do not add hops.

CHILL, AERATE & PITCH
Chill wort to 70°F. Split batch into three fermenters. Aerate wort and prepare to pitch each yeast seperately.

GJÆRKAUK
Very important step. Scream "PERKELE!!!" into the fermenter as you pitch the yeast, to frighten away the evil spirits.

FERMENTATION & CONDITIONING
Ferment at 70-75°F for 1-3 days.
Before fermentation is complete (gravity is approx. 1.034-1.038), transfer sahti to cold storage and condition at 32-54°F for 7-10 days.

CARBONATION & SERVING
Serve still or with very low carbonation (1.6-1.8 vols of CO₂).
Drink fresh, within a few weeks.
Store cool at all times to prevent spoiling.

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

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: 5/30/2023 6:16 AM

Notes:

Author:

Tim Brews

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.75

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: 7/21/2022 1:34 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.86

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: 4/13/2022 9:21 PM

Notes:

Author:

Jholmes21

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.24

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: 7/30/2020 5:53 PM

Notes: The best temperature seems to be 190C with the fan on, until the top starts heading toward black.
Use small pans: the reactions you're looking for happen around the edges.
Try to keep the amount of water in the mash to a minimum.
Use a pizza stone/quarry tile if you can.
Leave room for the mash to swell.
Put something underneath the pans to catch stuff that boils over.
Stop once the top starts going really dark brown. (Although you don't have to. Some keptinis has traditionally been baked totally black.)
And, last but not least, don't worry too much about burning the mash. You get interesting flavours anyway.

Author:

Garth Brews

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 2.5

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: 7/21/2020 5:32 AM

Notes: Based largely on the first link.

Starter:
* Used 2L starter on ~3 month old yeast. Pitching rate probably not as high as in linked recipe.

Mash:
* Make sure not to exceed 65C in mash
* Take 4L of first runnings for boil down (see below)

Boil:

Ferment:
* Use open fermenter with krausen collar
* Chill wort to 18C
* Oxygenate for 2 mins
* Pitch Decanted Yeast Starter
not on fermenter)
* Primary Fermentation:
- Set ambient Fridge temp control to 19C (probe ambient in fridge
- Wrap fermenter in blanket
- Allow to naturally increase temp to 27C. Add external heat to get there if required.
- Hold at 27C until SG reaches 1.015-1.018 (~5 days)
- Bring back to 18C over a few days
- Wait until terminal gravity reached (~1.012)
- Hold for one more week
* Secondary Fermentation:
- rack to secondary (air tight fermenter or keg)
- hold at 10C for 40-60 days
* Bottle condition with champagne yeast

Substitutions:
* Substituted Warrior instead of Brewers Gold for bittering hop (not available)
* Substituted home made Belgian Candi Syrup for D-180 (not available)

Clear wort boil-down:
1. Extract 4L of wort at the beginning of clear runoff into a 15-20L pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 700 ml of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Links:
* https://www.homebrewtalk.com/threads/westvleteren-12-clone-multiple-award-winner.500037/

Author:

Savannen

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 5g/l

Creation Date: 1/5/2018 4:53 PM

Notes:

Author:

Crow Hop

Boil Size: 33 Gallons

Boil Time: 90

Boil Gravity: 23.1

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/11/2019 3:50 PM

Notes:

Author:

Brendan Fowler

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

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: 7/23/2019 1:40 AM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.1

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: 7/9/2019 4:42 AM

Notes:

Author:

Boil Size: 84 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2019 10:26 AM

Notes:

Author:

AlaskanBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 3/27/2019 12:40 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 4.2

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: 1/26/2019 11:00 PM

Notes: Add 카라향 from Jeju island as aroma / flavor ingredient.

Add bottle drain brett yeast ( orval or something) for secondary fermentation.

Author:

Oyster Creek Brewing

Boil Size: 55 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 10/9/2018 12:19 PM

Notes:

Author:

Jemassey9

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2018 10:55 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: Dextrose

Priming Amount: 2.65oz

Creation Date: 8/2/2018 4:29 PM

Notes: First brew on the RoboBrew, the Brut IPA.

4gal of RO water for no sparge method. Strike temp at 147, mashed in, started program. Mash times include the ramp up time to next temp. Recirculating pump on after 20min.

Actual OG 1.052, FG 1.004, ABV 6.3%

NO ENZYMES USED! Just mash and yeast to ferment it down to final gravity.