All-grain Homebrew Beer Recipes | Page 349 | Browse 210,000+ at Brewer's Friend

Author:

bigron

Boil Size: 7.5 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: corn sugar

Priming Amount: 3/4 cup

Creation Date: 2/15/2012 8:13 AM

Notes: Single step infution 12 lb. mash in 3 gal.
target 150 deg. target hit
sparge 6 gal. 170 deg.

O/G 1.068 fermentation was quick started
5 hrs in racked to secondary 5 days S/G 1.008 bottled 10 days F/G 1.006
ABV should be 8.1 %

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2022 6:43 AM

Notes:

Author:

Hungu

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 3.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 8:54 AM

Notes:

Author:

Mickey

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 6:14 AM

Notes: This recipe is meant to me reminiscent of Sapporo, Asahi, and Kirin. However less bland. A clean yeast that really lets the hops shine would be great. This recipe would also be great fermented with WY3711 saison at 70-80F.

I should add that instead of flaked rice I cereal mash medium grain California grown rice.

Feel free to use my label http://i.imgur.com/EzYbq9p.jpg

Author:

gargamel

Boil Size: 8.5 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: 11/21/2012 5:34 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 10/26/2018 4:09 PM

Notes: Recipe built using reddit AMA information from brewery.

http://beersmithrecipes.com/viewrecipe/1306751/death-by-coconut-attack-of-the-clone

Author:

Chris Lexow

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 19.3

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2017 9:14 AM

Notes:

Author:

Jazboomis

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 4:36 PM

Notes:

Author:

AM

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 10

Efficiency: 68

Mash Thickness: 3

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: 6/1/2015 3:09 PM

Notes: 10 гр кориандра
7 гр тмина за 5 минут до окончания кипения

Author:

nkgarfield

Boil Size: 6.65 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.87

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: 5.0

Creation Date: 3/12/2016 11:24 PM

Notes: Original recipe uses malt extract, D-90, and 1 oz. Magnum @ 60 min.

Author:

cali0312

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 8:47 PM

Notes: Wyeast 9097 Old Ale Blend

Author:

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 64

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: 5/14/2017 11:16 PM

Notes: Used these hops:
http://www.yakimavalleyhops.com/product_p/hopsexpstonefruit1-2016crop.htm

"""
HOPSTEINER EXPERIMENTAL #06297 "STONE FRUIT"
This hop variety is available to the public for the very first time ever! Everyone at YVH was so excited when it arrived that we tore it open and breathed deep. The aroma is alive with tropical fruits and citrus, but pluots, peaches, and plums seem to be the big descriptors. We made both hot and cold teas and found that the hot tea leaned more towards a grapefruit aroma while the cold tea had darker fruits like plums and blueberries. I think we are going to try brewing a hoppy Saison with it and try to emphasize the stone fruit flavors.

Alpha Acid 13.3%

Hopsteiner Hops
"""

Author:

mysteryshrimp

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 1/20/2016 9:43 AM

Notes: Fermented with lager yeast, it's a pre-prohibition lager. Fermented with Belgian yeast, starting low and finishing high, it's a single/patersbier/table-beer.

Author:

Felipealex

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2016 1:31 AM

Notes: Inocular o fermento em 17°C e deixar subir naturalmente até 27°C (setar o tic17 para 27°C)

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.15

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: 5/17/2017 4:37 PM

Notes:

Author:

Hawkbox

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 5:35 PM

Notes: Clarity Ferm to reduce gluten content for Adam's brother.

Author:

resettling

Boil Size: 6.5 Gallons

Boil Time: 10

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2018 3:45 AM

Notes: 10:00 PM Thursday:
1) lacto starter with 4 tsp yogurt in 1 qt 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep 9g brewing water: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YNXP49K

Noon Friday:
Adjust mash water pH to ~4.5 with 20 mL lactic acid.
Mash in 4 gallons, 1.6 qt/lb. 148 for 1 hour.
Add ~3 gallons at 190 to bring to 158 for 10 minutes.

Collect 4.25 gallons run-off and top off to 5 gallons.

Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (~20 hours?)

Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells).

Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes).

Author:

mbobhat

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

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: 2/18/2015 4:53 AM

Notes:

Author:

Porschefile

Boil Size: 7 Gallons

Boil Time: 45

Boil Gravity: 1.04

Efficiency: 68

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: 4/5/2019 4:49 PM

Notes: 3 tsp gypsum
deionized water only
4g CaCl2

Author:

Kortatu

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Bottling sugar

Priming Amount: 140

Creation Date: 11/11/2014 10:02 AM

Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermentación primaria llevará más tiempo del habitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días.