All-grain Homebrew Beer Recipes | Page 104 | Browse 215,000+ at Brewer's Friend

Author:

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: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 2:41 AM

Notes:

Author:

Dan and Dawn

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.59

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2018 10:48 PM

Notes: Add 3g of Gypsum and 2g of Calcium Chloride in Strike water.

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 47

Mash Thickness: 1.1

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: 9/19/2013 6:46 PM

Notes: Brewed 10/14/2013. Hit 1.093 on the boil efficiency. Brew had a few hiccups. The main one being that the false bottom got clogged with hops and hot break and caused about a gallon or so of wort to be left over in the kettle. We had to stir with a sanitized spoon and remove the gunk in order to get the flow going. Efficiency suffered because of this but it's probably ok. We might use a mixture of DME and corn sugar to bump the beer up as that will add a bit more body without drying it out too much. Also used fermcap for the first time in the boil and it seemed to work pretty well keeping down the foam. Temps were kept low on 10/14 and 10/15. Mornin of 10/16 I looked and the temp had crept up to about 69F so I cooled it back down to about 64F. Hopefully it wasn't there for too long and negatively effected things. 10/17 the temp in the morning had drifted back up to about 68F. I chilled it back down to about 64 and the krausen seems to have dropped quite a bit. 10/18 I pitched the wlp99 as well as a pound of DME with nutrient and ferm-k which brought the beer volume up to about 4.5 gallons. It's sitting at about 67F currently. 10/18 added another pound of DME in the evening which probably added about 3 cups of volume. 10/19 topped off with another pound of DME and yeast nutrient. I believe I am right at about 5 gallons now. 10/20 I started the corn sugar additions. Did 8oz in water in the morning and evening. 10/21 in the morning I added half a pound of corn sugar with fermen-k and in the evening I added the other half pound. 10/22 topped off with another half pound in the morning and took a reading in the evening which put it at 1.040. Decided to hold off on another addition until it dropped down more. 10/23 it was at 1.036 so I added another half pound of corn sugar. 10/24 reading was 1.032 and I added a half pound more of corn sugar in the evening. Afternoon of 10/25 I added a half pound more sugar and the reading was 1.030 before hand. 10/26 added a half pound of corn sugar in the evening, took a gravity reading before which read 1.030.10/28 I took a reading which put it at 1.032 and I topped off with a half a pound of corn sugar. It seems like a lot of yeast has dropped it out this might actually be it. 10/30/13 I made a liter starter of champagne yeast and then pitched in the brew. I was hoping to do it at high krausen but I think I missed the window. I need to take a reading after all the sediment drops out from the shaking. Reading was 1.035. 11/1/2013 took a reading which put the brew at 1.032. I added a pound of corn sugar in also to see if anything will happen. 11/3/2013 took a gravity reading which put it at 1.040. Learned the champagne yeast I used might not have been the right type so I made about a .8 liter starter of different yeast and pitched it on 11/7/2013. Took a reading on 11/13 and had no movement in gravity. Racked to secondary, which is a corny keg with an airlock attached to the gas out side, on 11/15/2013. Intend on leaving it there for a while. 12/12/13 I pulled about 1.5 pints off of the bottom of the keg to try and get some of the yeast sediment out of the secondary. Took a reading and it's still sitting at about 1.040. I also added 3oz of oak cubes which I soaked in some Jameson for a couple days before. I put them in a mesh bag so they wouldn't clog up the corny keg. 1/26/14 racked out of the storage keg into another keg for force carbing purposes, this also stopped the oaking process.

Author:

hines57

Boil Size: 6.25 Gallons

Boil Time: 45

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.3

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: 5/1/2016 3:53 PM

Notes: Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2012 11:55 PM

Notes:

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2014 5:54 PM

Notes:

Author:

Dustin Craft

Boil Size: 6.31025 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: 3/3/2011 5:02 PM

Notes: Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F.

Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days.
Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator.
Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

Author:

Sean Sutherland

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 12/27/2014 7:59 PM

Notes: OG: 1.056
FG: 1.015
ADF: 73%
IBU: 40
Color: 8 SRM
Alcohol: 5.4%
Boil: 60 min
Pre-Boil Vol: 7 gallons
Pre-Boil Gravity: 1.048

Author:

Umoyk

Boil Size: 18.8 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2013 10:17 PM

Notes:

Author:

MashinMatt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 11:25 PM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 5/2/2014 9:31 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Author:

Marc ook

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2015 7:42 PM

Notes:

Author:

viccali

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2014 2:44 PM

Notes:

Author:

brewmer

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2/n2 60-40

Priming Amount: 10 psi

Creation Date: 10/15/2013 10:25 AM

Notes:

Author:

British Ale Dude

Boil Size: 7.86 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 52

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 13.78 psi

Creation Date: 8/22/2020 2:13 PM

Notes: Seems like the current website vs. videos and old website information on this beer are somewhat in contention

Below seem to be the facts:
- 5% ABV
- Brewed with 3 malts - pale, crystal and amber (straight from bottle description)
- recipe seems to have changed no less than 3 times
- Website has stated First Gold Challenger and Fuggles hops - latest website also includes Pilgrim (20200822); the website current video the guy states 3 malts and 3 hops
- "brewed longer" implies long mash cycle

I credit the below links though I will make it my own:
https://www.colchesterhomebrew.co.uk/homebrewingandwinemakingblog/read_40351/abbot-ale-clone-recipe.html
The above link has a hopping schedule and notes based on multiple brews and experience I like.

https://brewgr.com/recipe/42295/abbot-ale-all-grain-strong-bitter-recipe
The above link has some very specific information quoted below:
"Key points gleaned from the Abbot Ale website: Water extracted from chalk wells. Mashed at 146F - 149F (on the low side). Mash and sparge takes 3-4 hours. 60 minute boil. Whirlpool hops BEFORE chilling. Fermented for longer. 5% ABV. Amber Mahogany color and a rich malty taste. Pale Malt, Amber Malt, Crystal. Targeting 13 SRM, and ~30 IBUs."

Author:

Neeb

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 10:36 AM

Notes: Mineral Additions (gm)
Mash (19.7L)
Gypsum 4.5g
Calcium Chloride 1.4g
Epsom Salt 1.0g

Sparge (treating 15L, using 13.1L)
Gypsum 3.5g
Calcium Chloride 1.1g
Epsom Salt 0.8g

Author:

RyDog

Boil Size: 4.25 Gallons

Boil Time: 1

Boil Gravity: 1.06

Efficiency: 100

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: 7/12/2016 3:40 AM

Notes: No boil

Author:

casey langford

Boil Size: 5 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: 10/23/2012 2:34 PM

Notes: Recipe is:
3gal - apple cider from Cosby TN
2gal - apple juice (plus 1/2gal in yeast starter)
1 jar - apple sauce (1lb 7oz)

No hops used...

Author:

recreation brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

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: 11/14/2015 7:42 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 11/29/2011 10:46 PM

Notes: - mash with 2tsp chalk, .5tsp CaCl2, .5tsp Epsom Salt, 1.5tsp Baking Soda

- caramelize sugar by heating in pan until browned and adding immediately to boil
- add vanilla and cardamom at end of boil, remove vanilla beans before transferring to fermenter

- Wyeast 4021 added during rack to secondary

brewed on 1/4/2012
- OG: 1.098, ~71% efficiency
- mashed a little too high, for some reason mash temp read over 160 even when striking at 164. Electric heating element in kettle may be skewing temperature readings of strike water. Had to add cold water to mash to get down in 150s.

racked on 1/11: gravity 1.025