All-grain Homebrew Beer Recipes | Page 1051 | Browse 225,000+ at Brewer's Friend

Author:

Tryfon Pleianthos

Boil Size: 64 Litres

Boil Time: 70

Boil Gravity: 11.3

Efficiency: 82

Mash Thickness: 3

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: 5/30/2015 4:14 PM

Notes:

Author:

taylor perry

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 44 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 1:44 PM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.33

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: 8/14/2014 10:40 PM

Notes:

Author:

ant@craftybeerclub.com

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

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: 11/26/2021 12:47 PM

Notes:

Author:

taterbrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 70

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: 11/13/2021 1:34 AM

Notes:

Author:

Maltose Falcons

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 8/31/2021 4:52 AM

Notes: Special Instructions / Notes:
This brew also formed one half of a Parti-Gyle brew - with one mash, runnings mixed to create two worts - this American Brown at 1.065 OG and an English Mild at 1.040 OG. They were boiled simultaneously in two kettles and hopped appropriately.

Awards ------ Won 1st Place Brown Ale Category, 2011 L.A. County Fair

Author:

Munjo69

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.048

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: 1/11/2021 12:38 AM

Notes:

Author:

The Falcon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 7/23/2019 5:50 PM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 24 Litres

Boil Time: N/A

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: 2.8

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: 3/4/2019 12:38 AM

Notes: Mash: 1 hour
Bake in Oven, for thee / four hours.
Wort baked back to lauter tun, add hot water, rest 1/2 hour.
cool, pitch
hops boiled separately, in 500ml water

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 3/3/2019 5:08 PM

Notes: Gordon Strong’s English Barleywine

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.029
IBU = 45 SRM = 18 ABV = 9.5%

Ingredients
18 lbs. (8.2 kg) Golden Promise pale ale malt
1.5 lbs. (680 g) torrified wheat
12 oz. (340 g) English medium crystal malt (45 °L)
8 oz. (227 g) English dark crystal malt (135 °L)
2 oz. (57 g) pale chocolate malt (225 °L)
15 AAU Challenger hops (60 min.) (2 oz./57 g at 7.5% alpha acids)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride directly to the mash.

Mash the Golden Promise and torrified wheat at 149 °F (65 °C) for 60 minutes. Start recirculating wort. Add remaining grains and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the time indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment at this temperature until complete. Rack the beer, prime and bottle condition, or keg and force carbonate the beer.

Author:

MannyG

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 2/28/2019 4:59 PM

Notes:

Author:

Carram75

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2019 5:38 PM

Notes:

Author:

Nosybear

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 11/1/2018 1:42 AM

Notes: Hop Blend is 2 Oz Eukanot, 1 Oz Mosaic, 1 Oz Cascade, 1 Oz Centennial.
Sous Vide process.

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2018 1:45 PM

Notes:

Author:

The ChickenWing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2017 6:32 PM

Notes:

Author:

Gerryjo

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.0

Primary Temp: 120 ° C

Priming Method: Batch

Priming Amount: 90g sugar

Creation Date: 11/8/2017 2:59 PM

Notes:

Author:

Andreas Leman

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 4

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: 3/4/2017 4:45 PM

Notes: mash "salts"
*1g/kg malt calsiumclorid
*0,4 g lactic acid
--------------------------------------------
"killing the malt buggs"
1,045 pre first boil.
*Boil for 10 min
| Wort volym: 24 liters |
* Chill it down to 41oC
--------------------------------------------
Souring phace
additions
*1 liter Proviva hallon & granatäpple at 41oC
*1 liter Proviva hallon & svartvinbär at 37oC
| Wort volym: 26 liters (24wort+2liters of proviva) |
SOURING (in hours)
0h: start of souring. | 1,045-4 OG |
5h: into souring 10g lactic acid
24h: 1,044 OG |Ph ca 3,8|
48h: 1,043-4 OG |Ph ca 3,5|
-----------------------------------------------
"Killing the buggs"
*boil for 20 min.
*hops in at flameout (no chill extra 20-30min)
*Let it chill to 20 oC
------------------------------------------------
Fermitation
day:
1:Fermitation | 1,046 OG | Wort volym: 24 liters (26-2 liters boiloff)|
day 0: adding US-05 yeast
14: transfer to secondary fermentation with 1000g rasbarries and 500g blackberries.
20: adding additonal 500grams of rasbarries and 250 grams of pomegranate seeds

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.4

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: 1/20/2017 5:36 AM

Notes:

Author:

brewbrewbrewbrewbre

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 1:07 AM

Notes: Make Cream Ale to split to two fermentations - one ale yeast for Cream Ale Yeast, other California Lager Yeast to ferment at same temp (WLP810 or WYeast 2112). Style is cream ale with some common (steam) characteristics to go with the lager yeast.

Recipe to blend of both styles, include lighter crystal malt for toffee/honey flavor, some biscuitty-ness from biscuit malt. Mellow on specialty malts so nothing is overpowering, but builds in complexity.

Hop profile to include N Brewer (Pine/Herbal/Cedar) as a nod to the common style and some american hops (Ahtanum, Amaraillo, or Cluster) to bring some floral citrus/orange. Cluster for more earthy/floral/fruity or Amarillo for floral/citrus. Light hopping at end with a hopstand to round out lighter hop flavors on the palate.

Target a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.6 to 1.0.
For flavor and aroma, add two or three later additions around 1⁄4 to 1/3 oz. per gallon (1 to 3 g/L).

Cream Ale
https://byo.com/mead/item/130-american-cream-ale-style-profile

California Common
https://byo.com/body/item/2123-california-common-style-profile

http://brulosophy.com/recipes/whatre-we-here-for/

If you want to create your own example of the style, but still do well in competition, the safe thing is to try to play off a characteristic of the Anchor example, such as emphasizing the toasty, biscuit, or caramel character. You can also experiment with different hops, but I would avoid trying to play with the fermentation profile too much, as it is an important part of this style.

Anchor’s mash schedule is a secret, although reportedly it starts at 140 °F (60 °C). Historical steam beer brewers supposedly used a mash temperature of 158 °F (70 °C). If you are trying to copy the Anchor example, I would start at 140 °F (60 °C) and then raise the mash for a rest at 158 °F (70 °C).

The only specialty malt you really need for California common is crystal malt. You want to build a gentle but clearly evident caramel flavor and color. Use a mid-color crystal malt between 30 and 70 °L for up to 10% of the grist. If you want to develop more of a toasty/biscuity character, you can add a small percentage (< 5%) of toasted malts, such as Victory, biscuit or even pale chocolate.