All-grain Homebrew Beer Recipes | Page 1035 | Browse 225,000+ at Brewer's Friend

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 11/22/2017 8:45 PM

Notes: Crisp Dark Munich 1kg = Caramunich II
Vienna Malt 1kg = German Vienna
Crystal 200g 150 EBC = 50L
palisade = willamette

boiled 17L then took 5L out for sparge and added 5L cold. Then boiled 2x1.5L for first and second sparge.

Finished at 17L and OG of 1.068

Prepared 3 US-05 Safale bags and rehydrated them 30mn before pitching at 29 degrees C.

Pitched in at 20 degrees C.

Counter part recipe: http://www.beertools.com/library/recipe.php?view=14064

Author:

CrossRoads

Boil Size: 1390 Litres

Boil Time: 90

Boil Gravity: 13.9

Efficiency: 81

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2023 1:22 AM

Notes:

Author:

Herr Braumeister

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

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: 11/3/2022 3:03 AM

Notes: Code Red or Red Alert

Recipe updated to achieve darker color. Increased Carafa by 1oz and added some Crystal 120.

Style info: https://beermaverick.com/beer-style/franconian-style-rotbier/

Author:

prospero

Boil Size: 6.27 Gallons

Boil Time: 120

Boil Gravity: 1.093

Efficiency: 56

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 2.4 oz

Creation Date: 10/22/2021 5:16 PM

Notes: Vorlouf just enough to get bits of grain out then take some of the first runnings (usually 1.5-2 gallons) to the stove-top and add in the 1/2 lb of Muscovado Sugar (use in lieu of brown sugar). Boil for 30 minutes, then turn down heat and simmer for another 30 minutes. Add back to run-off, then proceed with boil.

I'd do two-step yeast starters, one at 1.040, then another at 1.080 to get the yeast tolerant for the higher ABV before pitching in 1.14.

Be sure to use yeast nutrient... and oxygenate/stir well prior to pitching.

If you have extra yeast from the starter at 1.080, save it and add at bottling. CBC-1 at a rate of ~ 1.8 g per 5 gallons, properly rehydrated

Aim for 5.3-5.5 pH due to roasted malts adding acidity in mash that can lower pH.

May finish at 13' or 14'P (1.053-1.057)

BSG/Rahr for base
Simpsons for caramel/crystal

Primary fermentation done in 7-10 days, let it sit for 28-days.
Barrel-aged beers don't crash
Clean stouts get cold-crashed for 1-2 weeks for softer/rounder beer
Bottle condition for 1+ month

Author:

Wolf Pack Brewing

Boil Size: 29.57 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/21/2021 1:41 AM

Notes: Homebrew Challenge
https://youtu.be/emr27ujZYNs

RECIPE FOR 5 GALLONS:
9 lbs Maris Otter
2 lbs Vienna Malt
1 lbs Caramunich II
4.0 oz Carafa Special I
1.00 oz Simcoe [13.00 %] - Boil 45.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.00 oz Centennial [10.00 %] - Boil 5.0 min
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 9.6 IBUs -
1.0 pkg Ringwood Ale (Wyeast Labs #1187)

2 grams Gypsum
3 grams Epsom Salt
5 grams Calcium Chloride
2mls Lactic Acid

Mash at 152F (67C) for 1 hour
Ferment at 68F (20C)

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 5/9/2021 1:31 PM

Notes:
Spoetzl Brewery: Shiner Bock clone
(5 gallons/19 L, all-grain)
OG = 1.043 FG 1.010
IBU = 17 SRM = 16 ABV = 4.3%

Ingredients
3 lbs. (1.36 kg) 6-row pale malt
3 lbs. (1.36 kg) Vienna malt (4 °L)
2.66 lbs. (1.21 kg) corn grits
0.66 lbs. (0.29 kg) crystal malt (60 °L)
3 oz. (86 g) roasted barley (500 °L)
4.62 AAU Brewer’s Gold hops (60 min.) (0.6 oz./16 g at 8% alpha acids)
1 tsp. Irish moss
1/2 tsp. yeast nutrient
White Labs WLP940 (Mexican Lager) or Wyeast 2247 (European Lager) yeast (4 qt./4L starter)
7/8 cup (175 g) dextrose (if priming)

Step by Step
In a large kitchen pot, mix corn grits and 5 oz. (141 g) of the 6-row malt with 3.3 qts. (3.1 L) of 159 °F (71 °C) water to make a cereal mash. Hold cereal mash at 148 °F (64 °C) for 15 minutes. While cereal mash is resting, pour the rest of the grains into your brew kettle and mash in to 140 °F (60 °C). Use about 1.66 gallons (6.3 L) of water for an initially thick mash. Heat the cereal mash to a boil, stirring constantly, and boil for 30 minutes. After boiling the cereal mash, add it to the main mash and adjust temperature with water to 152 °F (67 °C). This should bring your mash thickness into the normal range. Mash for 45 minutes, then heat mash to 165 °F (74 °C). Stir frequently, and expect the temperature to keep climbing a bit after you shut off the heat. (Any temperature under 170 °F/77 °C is fine). Recirculate until wort is clear, then collect about 5 gallons (19 L) of wort, sparging with water sufficiently hot to keep grain bed between 165–170 °F (74–77 °C). Add 1.5 gallons (6 L) of water and boil wort for 90 minutes, adding bittering hops for final 60 minutes. Add yeast nutrient and Irish moss with 15 minutes left in the boil. Cool wort quickly to 54–65 °F (12–18 °C), aerate well and pitch yeast sediment from yeast starter. Ferment at 54 °F (12 °C) for 10–12 days, then let temperature raise to 60 °F (16 °C) for a diacetyl rest. This should take about 2 days, but taste beer before cooling. Rack beer to secondary fermenter and cool beer to 32–40 °F (0–4 °C). Lager for 30–45 days.

Partial mash option: Substitute the 6-row pale malt, Vienna malt, and corn grits in the all-grain recipe with 2.8 lbs. (1.3 kg) Briess light liquid malt extract, 1.9 lbs. (0.86 kg) brewer’s corn syrup, 0.25 lb. (0.11 kg) 6-row pale malt, and 1 lb. (0.45 kg) Munich malt (10 °L). Heat 1.75 gallons (6.6 L) of water in your brewpot and 3 quarts (2.8 L) of steeping water in a separate 6–8 qt. (6–8 L) pot. Place crushed grains in a steeping bag. When steeping water reaches 169 °F (76 °C), turn off heat and begin steeping grains. The temperature of the “steep” should drop to around 158 °F (70 °C). When the temperature of the steeping water falls to 148 °F (64 °C), remove grain bag from steeping water. Do not rinse grains with water or squeeze bag. Add “grain tea” from the steeping pot to your brewpot and heat to a boil. Once boiling, shut off heat and stir in malt extract. Boil for 60 minutes, adding hops once initial foaming subsides. Add corn syrup for the last 15 minutes of boil, stirring well to avoid scorching. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Written by Chris Colby
Issue: July-August 2004

Author:

Norvaan

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 83

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: 11/16/2020 4:01 AM

Notes:

Author:

kr.chariyski@gmail.com

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 9

Efficiency: 70

Mash Thickness: 3.12

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 19l

Creation Date: 4/16/2019 6:41 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.13 Gallons

Boil Time: 30

Boil Gravity: 1.032

Efficiency: 82

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2018 7:18 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

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: 12/14/2017 5:46 PM

Notes:

Author:

Stags Head Brewing

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2015 4:42 PM

Notes:

Author:

timmomyces

Boil Size: 730 Gallons

Boil Time: 60

Boil Gravity: 24.6

Efficiency: 85

Mash Thickness: 1.07

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: 8/2/2017 6:31 PM

Notes:

Author:

cncdude7777

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 1:42 AM

Notes:

Author:

jordanfrenzy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

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: 12/12/2016 3:11 PM

Notes: 10 g ground Ceylon Cinnamon
2-3 Vanilla beans
1 to 2 oz coffee bean tincture
70 gram Pasilla Pepper tincture

Author:

brewer walt

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.072

Efficiency: 82

Mash Thickness: 1.2

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: 10/25/2016 3:27 AM

Notes: White Labs Burlington Ale Yeast WLP095

Author:

Bhammerson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2016 6:51 PM

Notes: A beer designed as a tribute to my cousin Jennifer Hammerson who passed away on 07/24/2016. The beer gets its name from Led Zeppelin whom she liked, and is blonde as I remember my cousin.

Author:

JeremyB

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 3:22 PM

Notes:

Author:

Swebrewer

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 7

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: 4/13/2016 4:16 PM

Notes: http://www.themadfermentationist.com/2016/04/westvleteren-belgian-blond-clone-recipe.html

Originalet är en av de bästa öl jag någonsin druckit och det hade varit fantastiskt att ha en schysst kopia på fat.

Author:

MFergBrew

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/26/2016 3:21 AM

Notes:

Author:

remmons

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

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: 12/22/2015 4:57 AM

Notes: ACTUAL RESULTS:
SG: 1.060
OG: 1.076 (Going for 1.080)
FG: 1.014 (Going for 1.016)

Mashed lower than hoped -- 149degrees. Water in cooler was at 170 before adding grain. Kettle water was 175. Need to bump kettle water up to 182 to get where I want to be. I had to add a 1 quart boiling water infusion to get me close to where I was looking for at 60 minutes. Drained 4ish gallons each time. Hit great efficiency at 80%.

Musilin bag for the hops at 5 minutes and flameout.

Whirlpooled between 175-181 for 30 minutes. Burner was put on low after getting temp down too far. Rose over 20 minutes to 181.

----

I didn't have enough headroom in my 6.5gal carboy with 6 gallons of liquid. After 8 hours of fermentation, wort had 1 inch of Krausen. After 24 hours temp was at 68deg and blowing krausen through tube. Cleaned and brought temperature down. After 5 days, returned home after being away, krausen pushed open the lid (it remained on though) and filled up my blowoff jar. I need to use a bigger jar! Wort temp was 71 degrees. The Cool Brewing Bag not only contained the damage but probably kept a lot of bad stuff from entering, especially since the CO2 level in the bag was much higher. American II can handle this temp well so i'm unconcerned about fusels at this point.

Gravity after 5 days reads 1.014; recipe was looking for 1.016 but I also started 4 points lower with my OG. I'll test with a hydrometer in a few days when a rack over to secondary.

Gravity after 10 days reads 1.014 from hydrometer. 8.14% ABV, 81% attenuation.

--

Carboy went into the fridge for 1 hour to quickly bring the wort temp down to 62*. Transferred primary to the cool bag with a gallon ice for another 20 hours.

Purged secondary and racked onto 1oz galaxy, 1oz citra on day 11. Smells and tastes amazing -- extremely pineappley, some tangerines as well. Reminds me more of fruit juice than beer at this point.
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