All-grain Homebrew Beer Recipes | Page 208 | Browse 210,000+ at Brewer's Friend

Author:

NDB

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2018 5:01 PM

Notes:

Author:

marcopolo

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 4:44 PM

Notes: Ragnarok - Norse Mythology : Fate of the Gods

Had an issue with the digital controls on the boil - set us back about an hour.

wlp 300 was unavailable and purveyor substituted wlp 380

we decided to underpitch the 380 and ferment on the warmer side in order to increase the isoamyl acetate esters per the experience below:

GOOD ALTERNATIVE"
By: HopfenUndMalz | Date: Jul 5, 2014 | Beer(s) Brewed: Weißbier hell
Bought this cause my local store was out of WLP300 strain. But as I wanted the 300's banana flavour I used one vial for 40 liters. No starter, no aeration, 25 °C...BOOOOM banana all over the place. In my mind even more than you get with WLP300. On the other hand attenuation went down but that's a price I'm willing to pay. Aroma is less fruity and more spicy. Besides banana there's also hinds of clove and citrus in the flavour (might be the Saphir hops though) plus a very nice acidity.

Author:

SM

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 12.2

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 1:30 PM

Notes: First dry hop portion of Galaxy at the end of active fermentation (around 5 plato).

Author:

MarcBrew

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 12:06 AM

Notes:

Author:

markbumpus

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 2

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: 5/19/2017 5:25 PM

Notes:

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2015 3:08 PM

Notes:

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 1/29/2016 11:21 PM

Notes: Ferment at 62 degrees, let rise a few degrees late in fermentation (starting at 3 days in)

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.25

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: 3/1/2015 5:16 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

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: 1/3/2018 11:00 PM

Notes:

Author:

Djcpereira

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

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: 3/9/2016 12:04 AM

Notes:

Author:

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 9:50 AM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.25

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: 4/3/2016 5:37 PM

Notes: Washed WLP 940 Slurry. Added Carafa III after ramp to 158.

Bucket PF

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2016 2:37 PM

Notes:

Author:

kangaroo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 5/27/2014 5:17 AM

Notes: A holiday spiced imperial stout based on Sambuca. Looking to get lots of coffee and strong anise flavors. 5 ounces of ground coffee beans will be soaked in 5 ounces of vodka for 24 hours, that liquid will then be strained and put into the secondary

Author:

DrBeastman

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: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2014 4:51 AM

Notes:

Author:

StuBrews

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2018 7:39 PM

Notes:

Author:

homebrewfinds

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

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: 7/17/2014 8:08 PM

Notes: More Info - http://www.homebrewfinds.com/2014/07/patagonia-malts-with-patagonia-ipa.html

Author:

Threefold Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

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: 6/11/2013 2:42 PM

Notes:

Author:

Tim Browning

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 8:33 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)