All-grain Homebrew Beer Recipes | Page 195 | Browse 210,000+ at Brewer's Friend

Author:

Nkauffman

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

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: 3/8/2021 2:23 PM

Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.

Author:

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 46

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 77 ° F

Priming Method: DME

Priming Amount: 3/4 cup

Creation Date: 6/6/2017 4:09 AM

Notes: Brewed on 6/10/2017:

Mash grains at 152F for 60 min. Taste wort
Boil wort for 60 minutes. Added 3 lb of honey at flame out.

Pitch 750 ml yeast starter of Wyest 3724 Belgian Saison yeast.

Bubbling at 51 seconds - clearly not done gassing.
Checked gravity on 6/22/17 - 1.022

6/22/2017 Rack the beer from the primary into the secondary, then
added yeast energizer, 1.5 lbs of roasted rhubarb and 3 lbs (1/2 pureed, 1/2 crushed) strawberries in a grain bag and weighed it down with a glass.

6/28/17
Checked gravity and mouth feel
gravity 1.0012 so almost there
still fizzy transferred to tertiary bottling bucket to get off the fruit. still foamy
More time

7/2/2017
FG 1.012 adjusted for 77F
Approximate ABV at bottling: 6.8%
Bottle fermentation may raise it to around 7%

Time to bottle

Beer advocate says - "The bottle carbonation process is a controlled fermentation of ... especially highly carbonated saisons, the abv goes up about .2 - .4 % abv."

Fruit Iambic 3.0 - 4.5 volumes which translates to DME: 8.8 oz.

This batch produced 5.7 gallons with minor loss including a snapped bottle neck

Yield in containment:
44 12 oz bottles
6 22 oz Craft Brew bottles
4 16 oz Grolsch bottles
2 1/2 liter bottles

They should be ready to drink by
July 16

OG 1.061
FG 1.01
Volume: 5.7 gallons
Adjusted ABV 6.9% plus the bottling DME will bring the ABV just above 7.2

Author:

60faina

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2013 5:11 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3

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: 5/9/2016 10:08 AM

Notes:

Author:

Ornelas

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 10:44 AM

Notes: Usar 2 pacotes de Fermento Nottingahm Ale Yeast, 22 gramas.
Usar 1/2 kg de ostras com a casca escovada, mas inteiras. Preferencialmente frescas.

Author:

TrulSand

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 10:39 PM

Notes:

Author:

Lucian

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

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: 3/11/2018 9:08 AM

Notes:

Author:

fvbrewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Cane Sugar

Priming Amount: N/A

Creation Date: 6/5/2016 1:17 PM

Notes: Delicious!

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

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: 6/2/2019 5:35 AM

Notes:

Author:

Back Deck Brew/Thirsty Pilgrim

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 4 oz.

Creation Date: 3/21/2015 7:22 PM

Notes: All Grain Kit - Northern Brewer

Yeast Options
Wyeast 1056

Add Orange Honey ?

Author:

cha99jab

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: force carb keg

Priming Amount: 30L

Creation Date: 10/21/2013 4:57 PM

Notes: Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little)
http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html

Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale).

Brewed Sunday 1st March

18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64).

Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058.

Added sugar with 10 mins remaining in the boil.

Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett

Aim for mash pH of 5.4 (predicted) using:
Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water
Espsom salts: 2g to strike water and 2g to the sparge water
Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL.
Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4).

05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room".

06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016.

09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009.

15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA.

19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts.

22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp)

24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar.

Author:

dtwhite

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 2.1

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: 5/3/2016 6:59 PM

Notes: Normal mash at 155F, followed by sparge

1 hour boil time

Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)

After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck

Experienced minor blowoff thanks to the fruit puree fermenting

Sampled every 2-3 months until done

Author:

obvold

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

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: 11/15/2016 11:47 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 72

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: 4/13/2015 4:33 PM

Notes: Make half of honey into a bochet prior to adding

Add honey at intervals, don't just add it to wort at fermenting

143 strike, 20 minutes -- 9.5 quarts
212 strike, 70 minutes -- 6.5 quarts

212 sparge, 20 minutes -- 3.8 *gallons*

Author:

xalfons

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2017 7:40 AM

Notes:

Author:

Doug Brews

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 67

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2018 11:00 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2014 5:05 AM

Notes: your probably going to need a filter or cold crash after dry hopping or both, but I choose to condition in a keg for 7 days to settle everything to the bottom then transfer to serving keg and slow carb. this will seem very strong at first but will come together after 15 days of aging

this does not taste like LIL Helper at all but it is very good, I might rename it lol

Author:

Rothney

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 9:51 AM

Notes:

Author:

Eschebrygg Flekkefjord

Boil Size: 148.96 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2020 5:54 PM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 1.5

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: 2/12/2016 9:49 PM

Notes: