Homebrew Beer Recipes | Page 2010 | Browse 305,000+ at Brewer's Friend

Author:

kali128

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2017 9:37 PM

Notes:

Author:

Eponymous Moose

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 4/5/2022 2:13 PM

Notes:

Author:

Kevan Kasmai

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/11/2021 1:17 PM

Notes:

Author:

Boil Size: 23.64 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.75 bar

Creation Date: 4/10/2021 8:19 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 75

Mash Thickness: N/A

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: 3/12/2020 8:56 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:

Milk The Funk

Boil Size: 4.5 Gallons

Boil Time: N/A

Boil Gravity: 1.233

Efficiency: 83

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: 12/31/2018 8:36 PM

Notes: Yeast used: wild yeast from date wine and raw honey

http://byo.com/malt/item/2099-really-old-style-ancient-sumerian-beer http://www.biovoordeel.nl/dadels-zonder-pit-van-diverse-leveranciers-p-3842.html Make date wine with 8 L water per speidel and add grapebugs let cool overnight and add date wine and honey when cool

Author:

DeLaHandschue

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2018 12:34 PM

Notes:

Author:

TeKn00tje

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 5:46 PM

Notes:

Author:

georgey_boi

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 2.5

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: 6/1/2017 12:17 PM

Notes: Dry hop:
See hops in cold room including Lupulin powder

Dry hop - 3.75g/L
Lukaku - 87g Cascade pellet (2 days)
- Cryohop @1.5g/L. Total 34.5g

Barkley - 81g Vic Secret leaf

Author:

MartinBuch

Boil Size: 23 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 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: 3/6/2014 8:29 PM

Notes:

Author:

mgobirch

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 14.18 psi

Creation Date: 2/8/2017 3:36 PM

Notes: Mill grains to .17-.20 mils for best mash characteristics in all-in-one system like grainfather.

Author:

stoyan ninov

Boil Size: 86 Litres

Boil Time: 90

Boil Gravity: 14.6

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 11:25 AM

Notes:

Author:

koku

Boil Size: 23 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 65

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: 11/14/2016 7:07 AM

Notes: https://www.twortwat.nl/recepten?id=105

Author:

oksebrygg

Boil Size: 70 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 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: 10/26/2016 6:30 PM

Notes:

Author:

Underground Brew Crew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.5

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: 4/4/2016 11:43 PM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 11/28/2015 12:40 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 8/4/2015 4:10 PM

Notes:

Author:

Badgermilk27

Boil Size: 5.1 Gallons

Boil Time: 60

Boil Gravity: 21.7

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 10:01 PM

Notes:

Author:

Jplaxco

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: bottle condition

Priming Amount: 5g

Creation Date: 1/17/2015 4:39 AM

Notes: Primary 4 days at 68°F
Secondary 7 days at 68°F + 5 days at 55°F