All-grain Homebrew Beer Recipes | Page 122 | Browse 220,000+ at Brewer's Friend

Author:

Storeyv34

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

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: 7/5/2017 11:04 PM

Notes: Scaled up https://www.brewersfriend.com/homebrew/recipe/view/343648/pirate-life-throwback

BU/GU ratio ? 0.84

Single full volume infusion
3 Grm Calcium CL
6 Grm Gypsum
.5ml 96% Phosphoric acid

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 3:57 PM

Notes: 75 minute mash at 150F.

41 points and 2nd place at 2019 Amador County Fair.

Try Saflager S-189 or Lalbrew Diamond Lager

Author:

Jensebrygg

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 4.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 9:36 PM

Notes:

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2014 4:38 PM

Notes: Brewed 11/13/2014

Grain bill numbers from Listermann's
10 346
2 314
1 354
.5 377
.25 369
.25 336
2 weeks Primary/ 2 weeks Secondary
going to try a vodka tincture of all the spices and add if needed.

Beer tasted great at bottling....can't wait!

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: 1.25

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: 9/27/2017 7:33 PM

Notes:

Author:

Zazu

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2016 7:17 PM

Notes: This beer took 2nd place in this year's 10th annual Virginia beer blitz. Hope you enjoy it.

Author:

voteforgrant

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 4/27/2012 4:51 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

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: 11/3/2013 10:47 PM

Notes:
you can brew this just like the recipe and get a good high alcohol bitter IIpa or can cut it down a bit by omitting the corn sugar and change the 90 bitters to 60 reducing the bitterness a bunch, either way its fantastic. Dry hopping goes as follows first batch for 5 to 7 days then pull out and add the second batch for 4 to 5 days, I dry hop the second batch in my keg in a bag under co2, at the end of dry hopping I cold crash in the freezer to drop all particles to the bottom then pull the finished beer off the top and carbonate, you will love this beer

if you cant get WLP007 just use nottingham, works great at 60f for this beer

Author:

GTR Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2017 2:18 AM

Notes: Use Spring Water
Consider the late addition hops at 5 and 0 rather than 10 and 5 to get a more 'hop forward' taste. For this recipe, we followed the original directions for late hop additions.
Original recipe identifies 1.042 as Original Gravity and 1.012 at Final Gravity. ABV should also be at 3.8%.
OG was 1.041
Gravity at secondary ferment was 1.026.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 3:03 AM

Notes:

Author:

canis187

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: 1.3

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: 1/26/2017 2:28 AM

Notes: 1 gallon of organic apple juice, and 2 cans of organic apple juice concentrate. 5 large oranges (Japaneese Mandarins in this batch) but I didn't get a weight. The oranges were sliced into 1/8ths rind and all and shoved in the carboy.

Author:

glance1000

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 10/14/2018 4:46 PM

Notes: https://www.homebrewtalk.com/forum/threads/help-cloning-paulaner-oktoberfest-weisn-beer.591864/

Author:

So Cal Beer Guy

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/3/2018 8:17 PM

Notes:

Author:

blunderbuss

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 6/28/2015 1:27 PM

Notes:

Author:

James Scott

Boil Size: 4 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: 3/22/2011 3:38 AM

Notes: Add the cocoa at the last 5 mins of the boil. Age 3-6 months

Author:

propst01

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 6/14/2018 9:37 PM

Notes: On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

Author:

Seaview Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Keg

Priming Amount: Forced CO2

Creation Date: 10/2/2015 3:11 PM

Notes:

Author:

Basin SandS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 7:42 PM

Notes: yeast starter 1 liter water, 1 cup DME 11g yeast.

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 4:26 PM

Notes: Ferment 2 weeks at no greater than 55F.
Drop to 40 for 4 weeks to lager
Dry hop w/saphir last 7-14 days
3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one.
Tasted great and gravity down to 1.012 = ABV 5.2%

Author:

stickybrad@gmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2016 9:08 PM

Notes: Collect 8 gallons of wort from the first runnings. Follow recipe as follows. Pitch 2 packs of yeast. Heat up and additional 7 gallons of water and sparge the grains a second time. After finishing the brew on the barley wine, repeat the process (60 minute boil instead of 90) with the second runnings for your English pale ale. You should be looking for a OG of 1.050. Add malt extract if necessary.

ferment barley wine for 3 weeks. transfer to secondary and age for 1 month before crashing to bottling/kegging.

ferment pale ale for 2 weeks. immediately cold crash and keg/bottle