Homebrew Beer Recipes | Page 1158 | Browse 305,000+ at Brewer's Friend

Author:

duncans

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2015 10:53 PM

Notes: Flaked corn here = flaked maize in recipe.
Wy1028 is an alternate yeast.

Author:

Nebula Brewing

Boil Size: 8.4 Gallons

Boil Time: 100

Boil Gravity: 1.053

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/21/2020 1:53 PM

Notes:

Author:

Ottoman

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2019 3:25 PM

Notes:

Author:

Morse

Boil Size: 10 Litres

Boil Time: 75

Boil Gravity: 1.132

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2017 6:25 PM

Notes:

Author:

Pirate2late

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2016 4:48 AM

Notes: Steep Honey, Spices and Orange Peel in a simmer for 45 Minutes.
Combine spice mixture and initial wort then bring to a boil and do hop additions.

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 4:53 PM

Notes:

Author:

Percent42

Boil Size: 9 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 1.33

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: 3/9/2016 6:59 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 10/28/2015 4:06 PM

Notes:

Author:

jkowalske

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.3

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: 10/23/2015 6:03 PM

Notes:

Author:

Phil marton

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 4:09 PM

Notes: The actual yeast used is from Malt Miller

It's NBS (Neales Brewing Supplies) West Coast Yeast

Fill mash ton with 17.5 litres of 90 degree water and wait until it cools to 73 before adding grain to achieve 66 and leave for 85 minutes.

Similarly, with strike water, add 12.3litres at 82 degree strike water to achieve 165-170 (74-77)
Sparge container 200mm height = 11L

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 3oz for 21 days

Creation Date: 3/26/2013 12:28 PM

Notes: Mash at 150F
Add 0 min boil hops and let stand for 60 minutes.
Drop the temp Pitch and Ferment at 66F for 14-17 days.
Cold Crash to 35F for 2 days before racking to secondary. Rack to secondary vessel, bring back to 66F, then dry hop for 3 days.

Author:

joned007

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 7/8/2015 8:12 PM

Notes:

Author:

Patchworx Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.35

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: 4/16/2015 3:32 PM

Notes: First wort hopping with hops.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 3/9/2015 2:14 AM

Notes:

Author:

IconoclastBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.159

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 2:42 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:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 1/31/2015 3:55 AM

Notes:

Author:

brewerbeitz

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: batch

Priming Amount: 200gms

Creation Date: 1/27/2015 3:22 AM

Notes:

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.