Homebrew Beer Recipes | Page 2002 | Browse 300,000+ at Brewer's Friend

Author:

Erez

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 95

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 10:12 AM

Notes: after 2 days to increase the pressure to 1 bar.
At the end of the fermentation leave at a temperature of 14C for another two days.
Download temperature gradually 11C, 8C, 5C.
The day before the package download the temperature to -1C, pressure 0.8 bar

Author:

CheloAnile

Boil Size: 31.75 Litres

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2022 4:09 PM

Notes:

Author:

Xiua brewery

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 164.8 g

Creation Date: 3/10/2022 2:28 PM

Notes:

Author:

quella627

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

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: 2/4/2022 2:53 PM

Notes:

Author:

Bunny Hop Brewing

Boil Size: 26.95 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 8/22/2021 4:35 PM

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:

ParkerJT

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 73

Mash Thickness: 1.77

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2019 11:55 PM

Notes:

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 82

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: 6/15/2018 12:06 PM

Notes: this recipe is an attempt to re-create an 1870's English dinner ale

cooling the fermenter with frozen water bottles
at 4pm, with six bottles in, beer temp was 70 degrees
I added some fresh bottles and switched out two
ideal range for this yeast is 59-68 degrees

for the first five or six days, held the liquid temp to between 62 and 66 degrees. then let it rise to around 68 degrees to finish.

racked on Saturday, June 23 to PET carboy

Saturday, June 30
bottled with 5 oz. corn sugar in 3 cups boiled water
yield: 54 bottles
OG = 1.045
FG = 1.008
ABV = 4.8
pink crowns
pale golden color
Fuggles aroma and spicy note in the finish!

Author:

mpf9091

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 81

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 8:17 PM

Notes:

Author:

Jeffr88

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 70

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: 7/20/2017 5:45 PM

Notes:

Author:

kaufson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2013 6:43 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: 1.5

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: 9/28/2016 4:11 PM

Notes: 1 pound of the brown sugar is piloncillo mexican brown sugar.
The Jalepenos were smoked with cherry wood before adding to the boil.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 86

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 40 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 8:40 PM

Notes:

Author:

Shibby3.8

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 8:53 PM

Notes:

Author:

Noel T

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: keg

Priming Amount: 5.00

Creation Date: 5/26/2016 2:33 PM

Notes:

Author:

IBC

Boil Size: 372 Gallons

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 85

Mash Thickness: 1.5

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: 4/21/2016 7:21 PM

Notes:

Author:

Norsk Malt

Boil Size: 2200 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

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: 2/10/2016 9:54 AM

Notes: Tilsett gjærnæring i hht behov.

Author:

CarlFred

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 10:16 PM

Notes:

Author:

kennet

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 7:28 PM

Notes:

Author:

keithouweneel@gmail.com

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

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: 9/16/2014 1:13 PM

Notes: Spread 60 oz canned pumpkin on a cookie sheet and bake for 45 minutes @350* - looking for caramelization of sugars.

Mash in for Add canned pumpkin @90min mash
Looking to stabilize at 154°-156°
Vorlauf and drain
Batch sparge with water @ 170°-175°

_________________________________________
_________________________________________
The longer mash time is for the pumpkin pie mix.

The longer boil time is because of the high altitude and to ensure boil off of DMS.
________________________________________
Water Requirements:

Total mash water needed
8.7 gal
Strike water volume at mash thickness of 1.5 qt/lb
4.17 gal
Remaining sparge water volume
4.53 gal (you may need more depending on how the pumpkin reacts)
Grain absorption losses
-1.39 gal
Mash Lauter Tun dead space
-0.25 gal
Amount going into kettle
7.06 gal
Boil off losses
-1.5 gal
Hops absorption losses
-0.06 gal
Amount going into fermentor
5.5 gal

Total: 8.7 34.8