Homebrew Beer Recipes | Page 1106 | Browse 300,000+ at Brewer's Friend

Author:

caribbeanbrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 1/30/2016 8:33 PM

Notes:

Author:

Mecheleir

Boil Size: 32 Litres

Boil Time: 80

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: 3

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: 7/4/2019 3:06 PM

Notes: Candied orange and lemon: 4 oranges and 1 lemon peeled with a peeler that take as much as possible the Orange colored peel. Blanchir, put on the fire with cold water and coil when it cooks. Then boil again with a bit of sugar. After 10 minutes, cool and put the liquid in your beer after three days and after the first tank transfer. The Orange and lemon zests together with the dry-hops also in the beer. SG was 1020 at that moment. So the temperature was lowered to 18°C. Remove everything after 6 days. Then lowered temperature till 12°C.

Author:

GordonGreenthumb

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.4

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: 1/12/2018 5:02 AM

Notes:

Author:

tbridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 1:53 AM

Notes:

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 1:18 PM

Notes:

Author:

AK8215

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2016 9:52 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 50.1 Litres

Boil Time: 70

Boil Gravity: 11.2

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 150 g

Creation Date: 10/24/2016 8:23 PM

Notes: Starter: 1.5l at 9P (150 g DME) / stirplate 1 day

Author:

Umoyk

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 2.75

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: 6/15/2016 12:50 AM

Notes:

Author:

Rnev13

Boil Size: 21 Litres

Boil Time: 20

Boil Gravity: 1.028

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 12:51 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 3.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 9:08 AM

Notes:

Author:

Mungo Parks

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: .75 cup

Creation Date: 5/11/2013 6:39 PM

Notes: 1.074 original gravity! whole hops clogged my system so had to strain into fermenter -- hop bags a must next time I whole hop. 1272 takes off and is bubbling ferociously at 75° F within three hours of pitching.

Rack to secondary 10 days in - gravity at 1.024 - bottled - nice balance - want more hops next time. Nice beer!

Author:

tkaufman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 7:11 PM

Notes:

Author:

C-vall

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 11:10 AM

Notes: 32 liter mäskvatten

Author:

mats dahlstrøm

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 79

Mash Thickness: 2.9

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: 9/15/2015 5:28 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 6 g/l

Creation Date: 8/9/2015 5:25 PM

Notes: Ferment 19C for 4 days, 21C for 10 days.

Author:

garrad21

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2015 3:26 AM

Notes:

Author:

Crookedeyeboy

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 7:43 PM

Notes:

Author:

Dr1nata

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 6.5

Efficiency: 30

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 10:36 PM

Notes:

Author:

Bottom Shelf Brewery

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 90

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Keg

Priming Amount: 6.16psi @ 5 Degrees

Creation Date: 2/17/2015 3:01 AM

Notes: Aiming for a citrus flavour and will dry hop with fresh hops for added aroma.

Batch priming 100grams white cane sugar for 21 Litres. 2.5 carbonation ratio
Tester bottle
Tasting Notes:
- colour is darker than expected
- sweet characters from the malt
- smells hoppy and fresh

2ltr 09/10 tasting
- hops something more defined
- malt is fine very sweet
- more front end bitterness earlier hop editions
- more bitter with chinook maybe something floral even .

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: 6/10/2012 8:03 PM

Notes: Crafted this beer to be one of four beers available on tap at a friend's wedding. The first iteration was to find a good recipe, second one to hopefully improve upon it.

Taken and slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain
First iteration, including brewing notes and photos here: http://www.brewprint.com/recipe/saison+du+mont

Brew day: 2012.06.12

Mash:
Tried dough-in for the first time. Hit 20 quarts water to 110 F, mixed in grain thoroughly (temp was negligibly lowered to 109.8 F) and let rest for 20 minutes to increase efficiency. (Described by John Palmer here: http://www.howtobrew.com/section3/chapter14-3.html)
Took grain bag out (stored in extra fermentation bucket) and heated water (15 quarts) to 156.0 F
Put grain bag in and stirred thoroughly, temperature lowered to 141 F. Added heat to bring to 156.0 F. Immediately turned off flame, sat brew pot on a towel on the floor and wrapped two blankets around and over it.
Let rest for 60 minutes, over which time the temperature dropped to 153 F.
Sparged with my black pot about 3/4 full of 170 F water twice. My process here was to put the grain bag in an empty fermenter bucket and pour the water into it. I then stirred the grain around for one minute, although there wasn't enough water to fully submerge it. I then lifted the bag and let it drain for 20-30 seconds, and poured the wort into my boiling pot which was being heated to a boil. Repeated the sparge once more with the same process, then set the grain bag on a false bottom to collect the last of the drippings.
Mash resulted in about 24 quarts of 1058 wort.

I've never seen cold break like this before so I must have done something right when I chilled the wort. Normally I use cold tap water until the wort is down to 100 or so, then use the ice to finish it off because the ice is more effective as the temperature differential between tap water and wort lessens. Instead, this time I used the ice earlier because I read that DMS will continue to get produced until 155 degrees, so the goal was to cross that threshold as quickly as possible. In future batches, I'll probably buy a bag of ice so I can use ice for the entire chill. I did get plenty of cold break (shown in some photos below.) Unfortunately, I've never dealt with this much cold break before and didn't realize there are some simple techniques for leaving it behind when transferring it to the fermenter. The yeast might be coated in proteins, which isn't desirable. In the future I'll make sure to do a better job siphoning and leaving as much protein behind as I can.

2012.06.13 - Dialed temperature controller up 1 degree to 75 F
2012.06.15 - Dialed temperature controller up 1 degree to 76 F
2012.06.26 - Chilled refrigerator to 46 F to promote clarity
2012.06.27 - Racked to keg leaving all the yeast and sediment behind. At this point I took a gravity reading and discovered fermentation stopped at 1030 -- eeep! Letting partially fermented beer warm back up to room temp over the weekend and then I guess I'll repitch some yeast and try to restart fermentation. I wish I had taken the gravity reading before doing the transfer but now I know to do that in the future.
2012.06.28 - learned that refractometers are innacurate when reading a solution containing alcohol (or anything other than just water and sugar). After measuring with hydrometer, the beer finished at 1010! Started chilling to 45 F while carbonating.