Homebrew Beer Recipes | Page 1328 | Browse 315,000+ at Brewer's Friend

Author:

TommiK

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2016 2:05 PM

Notes: 2L starter or double step up

Grain bill was spot on; yeast wasn't.

Pretty sure I used Wyeast Trappist High Gravity (3787)

Author:

Bay Brewing

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2021 8:46 PM

Notes: Mash at 156 for 60 minutes. Ferment at 65 and slowly raise to 70 towards the end.

Notes: 17.35 pushed my Clawhammer to the max. This caused poor efficiency and grain getting into the mash. Should have used a bit less water as I had too much even after a 90 minute boil. Double check the grain absorption rate for my equipment. Only had 1 oz of chocolate malt so I made up for it with black malt.
Next time use less grain and more DME to get higher SG.

Author:

AaronV

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 8/3/2021 9:19 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 5/2/2021 10:14 PM

Notes:

Author:

Switz007

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.25

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: 1/22/2019 8:30 PM

Notes:

Author:

shrob

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2018 12:43 AM

Notes: Old world/new world Saison with honey late addition

Author:

Cameron

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2016 1:13 AM

Notes: This 2nd Gen recipe has the following changes from the 1st Gen
changed brown sugar from 1 lb to 4 oz
added 1 Tsp of Capella water soluble Graham Cracker Extract (purchased online) which is used in Pumkin by Southern Tier

Author:

Big Brain Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2016 4:55 PM

Notes: Yeast - Conan - cultured from a Heady Topper beer
4 day starter using 1/2c DME in 1000ml H2O
saved some for future use :-)

6lbs DME added pre-boil
3lbs DME added after boil

post boil, add 200 degree whirlpool hops, pump spin for 10 mins and let sit for 20 more minutes (30 mins total)

use chiller to drop temp to 170, add 2nd round of whirlpool hops, spin for 10 mins again, and let sit for another 20 mins (30 total)

Ferment for ___ days - until primary is complete, then start dry hop sequence

Author:

brewmer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: force carb

Priming Amount: N/A

Creation Date: 7/15/2016 2:13 PM

Notes:

Author:

mwpearce

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: DME

Priming Amount: 1.25 Cup

Creation Date: 3/6/2016 1:12 PM

Notes: 4 hour starter using 2c water, .5c amber DME on stir plate.

Author:

fedewab@gvsu.mail.edu

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz.

Creation Date: 1/27/2013 9:29 PM

Notes: dry hop with 1 oz. simcoe and 1 oz amarillo at 1 1/2 - 2 weeks. ferment 1 month. bottle. let sit in bottle 3 weeks.

irish moss at 15 min. boil

Author:

Baz's

Boil Size: 6 Litres

Boil Time: 70

Boil Gravity: 1.199

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 7:51 AM

Notes:

Author:

Pomalo

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 9:36 AM

Notes: Double mash for this shit.

Author:

BHM

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 11:54 AM

Notes:

Author:

Dan Halliday

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 4:10 PM

Notes:

Author:

buzzerj

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2013 1:40 PM

Notes: Wife likes Dreadnaught but needs a bit lighter version to not pass out.

Author:

Eric Tonkin

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/22/2011 1:54 PM

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.

Author:

Boxman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 4:04 AM

Notes:

Author:

Howardd7

Boil Size: 6.84 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: 3/26/2011 2:38 PM

Notes: Tonights Brew Fest