All-grain Homebrew Beer Recipes | Page 124 | Browse 215,000+ at Brewer's Friend

Author:

Anders Bekkelund

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2013 4:09 PM

Notes:

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 3:15 AM

Notes:

Author:

ChilliMayne

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Coopers Carbonation Drops

Priming Amount: 5 per 750ml bottle

Creation Date: 7/7/2012 12:21 PM

Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.

Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%

Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."

Author:

NickMichaud

Boil Size: 8 Gallons

Boil Time: 15

Boil Gravity: 1.026

Efficiency: 75

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: 7/29/2016 1:56 PM

Notes:

Author:

Head First

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Kegged

Priming Amount: 10gal

Creation Date: 5/15/2012 3:33 AM

Notes: Recipe from "Brewing Classic Styles" J.Zainasheff & J.Palmer Copyright 2007
Note: Efficiency was to high to keep it in proper style.It actually finished out at 1.009 for us!

Author:

Jim_in_Oregon

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2013 3:32 AM

Notes: Wonderfully clean taste. Very little ale-like profile.

First time with the Cream Ale Yeast. It's very nice.

One of the better beers that I have made.

Author:

Ghengis T

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: 3/4 Cup

Creation Date: 2/27/2013 8:41 PM

Notes:

Author:

Seth Austin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 9/11/2016 9:54 PM

Notes:

Author:

Seaview Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 66

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: 8/4/2015 4:05 PM

Notes: I'm adding 0.3 oz of first wort hops to this version to get a little more smooth bitterness and aroma.

I selected the generic pilsen (light lager) water profile because my water in Boston is very soft and that is appropriate for this style.

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

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 11/12/2013 1:49 AM

Notes: Yeast is actually cultured Saison du Pont

Sprinkle of hop pellets added at start of boil. 0 Min hops added at flame out.

Author:

ChefJon

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2015 6:31 AM

Notes:

Author:

zgoda

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 8.9

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2013 7:41 AM

Notes: Actual yeast is Wyeast PC Belgian Stout

Author:

Kirk McDerrick

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

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: 10psi@5 days

Creation Date: 3/15/2013 11:37 PM

Notes: double ipa utilizing oversized immersion chiller with ice water running through it and whirlpool.

Author:

jlongstreet

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.53

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: 7/2/2015 7:11 PM

Notes:

Author:

nzitser

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 6/15/2013 11:35 AM

Notes:

Author:

richard_mcateer

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2015 3:39 AM

Notes: Attempt to get a strong banana flavour to the beer, using a classic approach. The 30C and 40C rests are to induce maltase activity; the very high water:grain ratio helps with this, as maltase is more active in higher pH. The 64C rest for 30% of the mash serves to create a large pool of maltose for conversion in the 40C rest to glucose (by maltose); this ensures a high glucose to maltose ratio to increase production of isoamyl acetate during fermentation. Skipping the beta amylase sacc rest by bringing the whole mash to 72C (where alpha amylase is at work) will hopefully prevent too much additional maltose formation, though the beer may have a lot of body, as it is a high mash temperature.

3rd place German wheat beer at NCHC 2016

Author:

MKJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 12/28/2016 4:09 PM

Notes: https://beerandbrewing.com/VKHKxSsAAD6t72dF/article/a-recipe-for-historic-burton-ipa

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 10:04 PM

Notes:

Author:

Midnite_Stalker

Boil Size: 1.6 Gallons

Boil Time: 90

Boil Gravity: 1.115

Efficiency: 70

Mash Thickness: 0.7

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: 2/8/2017 1:49 PM

Notes: Published on 19 Jan 2017
DAVES FRUIT SHAKE IPA

https://www.youtube.com/watch?v=MzQD_A9JW_0&feature=youtu.be&app=desktop

STYLE:- MILK SHAKE IPA
Batch Size: 15.00 LITRES/3.96 US GALLONS
Boil Time: 90 min**
BH Efficiency: 74.00 %**
Est Original Gravity: 1.062 SG Est Final Gravity: 1.012
SG Estimated Alcohol by Vol: 6.6 % Bitterness: 47.9 IBUs
Est Color: 8.5 EBC**

GRAIN BILL & YEAST
2.27 kg /5 lbs Pilsner Malt (2 Row) 49.5 %
0.37 kg /0.81lbs Wheat Malt 8.1 %
0.31 kg /0.68 lbs Oats, Flaked 6.8 %
0.14 kg /0.30 lbs Munich mMalt (14.0 EBC) 3.0 %
0.13 kg /0.28 lbs Vienna Malt (6.9 EBC) 2.9 %
0.07 kg /0.15 lbs Melanoidin Malt 1.5 %

1.0 pkg Mangrove Jacks M07 British ale yeast

MASH SCHEDULE:- MASH IN:- 60 MIN @ 65 DEG C / 149 DEG F
MASH OUT:- 10 MIN @ 75 DEG C / 167 DEG F

BOIL ADDITIONS
15.00 g / 0.52 oz Warrior [16.10 %] - Boil 90.0 min 34.7 IBUs
21.98 g/ 0.77 oz Amarillo [8.10 %] - Boil 10.0 min 8.7 IBUs
17.10 g/0.60 oz Cascade [5.50 %] - Boil 10.0 min 4.6 IBUs
0.49 kg /17.28 oz Milk Sugar (Lactose) Boil 10 min 10.8 %
62.67 g /2.21 oz Amarillo [8.50 %] - Boil 0.0 min
62.67 g /2.21 oz Citra [12.00 %] - Boil 0.0 min
40.29 g /1.42 oz Cascade [5.50 %] - Boil 0.0 min
WHIRLPOOL FOR AT LEAST 5 MINS THEN LET STAND FOR 5 MINS
BEFORE STARTING TO CHILL THE WORT

Add fruit in a hop sock after high fermentation has finished
0.30 kg /0.66 lbs Fruit - Mango
0.30 kg /0.66 lbs Fruit - Pineapple
0.20 kg /0.44 lbs Fruit - Banana

DRY HOPS
44.76 g /1.57 oz Citra [12.00 %] - Dry Hop 3-5 Days
26.86 g /0.94 oz Amarillo [8.10 %] - Dry Hop 3-5 Days
26.86 g /0.94 oz Simcoe [13.00 %] - Dry Hop 3-5 Days
16.79 g /0.59 oz Mandarina Bavaria [7.60 %] - Dry Hop 3-5 days