Homebrew Beer Recipes | Page 1984 | Browse 320,000+ at Brewer's Friend

Author:

Evan Spaulding

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.2

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: 9/21/2017 12:44 AM

Notes:

Author:

KcLob

Boil Size: 7.23 Gallons

Boil Time: 45

Boil Gravity: 1.05

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/17/2021 1:55 PM

Notes:

Author:

The Highland Collective

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 84

Mash Thickness: 1.25

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: 2/6/2021 8:31 AM

Notes:

Author:

prospero

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 0.3

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: 4/18/2019 3:05 PM

Notes: Cantillon Blend (possible Gaylord Street Blend):
17% 3yr (6 year, 1/28/2013)
33% 2yr (1 year, 4/23/2018)
50% 1yr (fresh)

Levi's Description - 10 gallon batch:
Malt - 9.5 lbs
Wheat - 5 lbs
|
1.2 gallons |
H2O @ 144F -->It takes 15 to 20 min. to
mix all the grain and H2O.
This results in mash
temperature of 113F.
|
mash held at 113F for
10 min.
|
H2O @ 212F -->In ~6 min. enough H2O (.75 gallons)
is added to bring the
mash to 136F
|
In ~5 min. 0.4 gallons is
transferred to kettle #2 ---------------->|
| 0.4 gallons in kettle #2
H2O @ 212F -->In ~10 min. enough H2O (.75 gallons) is heated. during
is added to bring the the heating it never
mash to 149F reaches 212F
| |
In ~35 min. 1.6 gallons is |
transferred to kettle #2 ---------------->|
| an additional 1.6 gallons
H2O @ 212F -->In ~10 min. enough H2O (1.3 gallons) is added to kettle #2
is added to bring the and the heating of this
mash to 162F kettle continues. it
| never reaches 212F
mash held at 162F for |
20 min. |
| |
+----> first runnings (2 gallons) |
to kettle #1. begin |
heating of this kettle |
for the boil |
|
transfer the contents
of kettle #2 back to
|<-------------------------the mash tun. At this
| time the contents of
the mash is now this kettle has reached 176F
at 167F
|
mash held at 167F for
20 min.
|
recirculate the wort
in the mash tun to
clarify.
|
sparge with 9 gallons of 185F H2O
|
split wort between the
two kettles as it runs off.
kettle #1 will contain 8.67 gallons
total (including the 2 gallons
previously put there) kettle #2
will contain 4.33 gallons total.
|
add 3.75 ounces aged hops to kettle #1
only. heat both kettles to boiling
and allow the volume to be reduced
by nearly 25% to yield a full batch size
of 10 gallons total between the two
kettles. The contents of the two
kettles are blended together before
cooling overnight.

Performing a Turbid Mash
Despite the turbid mash’s esotericism and reputation for complexity, it’s not really any harder than a decoction mash, and only one special piece of equipment is required: You’ll need to get your hands on a stuykmanden, which is the Flemish word for what essentially amounts to a large colander. So if you have a largish, fine-meshed colander or sieve, you’re all set.

Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch.

Protein Rest
Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound (454 g). This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes.

Gelatinization Rest for Raw Wheat
Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes.

First Turbid Draw
Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion.

Main Mash Beta Amylase Rest
Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for 30 minutes.

Second Turbid Draw
After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion.

Main Mash Alpha Amylase Rest
Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another 30 minutes.

Mash Out
Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging.

After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual.

The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze.

Author:

Mybuddypete

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 88 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 5:16 PM

Notes:

Author:

NordicSonic

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 72

Mash Thickness: 3

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: 9/17/2018 4:58 PM

Notes:

Author:

Mikklan

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2018 7:32 PM

Notes:

Author:

BenMyton

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2017 5:12 AM

Notes: https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-36#post-7701386

Author:

PopupBrewer

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2017 7:54 AM

Notes: mango is 2 x 895g tins of mango puree. Added 3 days into fermentation.

Author:

ShortCircuitedBrewers

Boil Size: 7.71 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.25

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: 10/4/2017 10:54 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 45

Boil Gravity: 1.112

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2014 6:27 PM

Notes:

Author:

xabeno

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 2:46 AM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: 3

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: 3/3/2017 8:13 AM

Notes:

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 9:36 PM

Notes:

Author:

mark@ubervoice.ca

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 3/28/2016 8:55 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 8:59 AM

Notes:

Author:

JohnnyAH

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Tart cherry juice

Priming Amount: 0.25L

Creation Date: 9/12/2015 3:56 PM

Notes: Brewed 7/1/15

Pitched 8/1/15 with 300ml of Edinburgh Lambic 1 and bottle dregs of Tilquin Quetsche.

13/8/15 5 liters bottled with 2.0 vol c02. Eight liters run onto cherries (corny keg 2) 650g wild Edinburgh cherries and 600g sour german cherries for 15% of total weight.

Bottle kriekenlambic with pure cherry juice.

Tasted EL2 1.9.15: Effervescent carbonation. Some pellicle formation in the bottle. Cidery farmyard aroma. Citrus.

Kriek tested 12.09.15: 1.004

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 7/31/2015 1:36 AM

Notes:

Author:

SodBuster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 4:33 AM

Notes:

Author:

Peter Feger

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: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2015 12:40 AM

Notes: