All-grain Homebrew Beer Recipes | Page 129 | Browse 220,000+ at Brewer's Friend

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2

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: 6/3/2013 7:48 PM

Notes: Treads the fine line between a hoppy Classic Amercian Pilsner (minus the maize) and California Common. Don't skip the 6Row malt as it gives a nice grainy bite which complements the 15 and 0 min hops additions. Primary 21 days at room temp (the last 14 or so w/ dry hops), then 30-45 days in the keg at fridge temps.

Yes, it is a little light in terms of SRM for the style. No, it's not an Anchor Steam clone. Keg it with a few ounces of dissolved DME for natural priming, chill for a month or so, then push it with CO2. On my house tap, it's just called "beer" because it's nothing more or less. Serve in a frosty mug w/ wings or pizza. Bronze Medal the the 2013 CO State Fair.

http://i2.saffireevent.com/files.ashx?t=fg&f=2013_Home_Brew_Results(1).pdf&rid=ColoradoStateFair

Author:

Dawg

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

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: 11/8/2018 2:33 PM

Notes:

Author:

timweed

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 10:42 PM

Notes: Primary for 2 weeks
secondary Lager for 4 weeks (step down by day)
bottle condition for 4 weeks

AMAZING!!!!!! Lindsey loves it!

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

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: 3/26/2013 12:45 AM

Notes: Add purée after 48 hours in fermenter.

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:

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:

Custom Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2015 1:42 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2014 4:58 AM

Notes:

Author:

Mr Norman

Boil Size: 28.8 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 11:30 AM

Notes: 90 minute boil. Chill to 18C and pitch yeast. Ramp primary 5 days up to 23C. Ready in 4 weeks. Best after 6 weeks. Store very cool (< 10C) if storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). Modified from recipe at Candi Syrup http://www.candisyrup.com/uploads/6/0/3/5/6035776/leffe_blonde_-_040.pdf

Author:

THE ONE CERVEJARIA

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 5.7

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: 11/19/2015 12:13 PM

Notes: OG 1055 - FG 1024 - 5.99 ABV

Author:

victor schwoebel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 11:42 PM

Notes: House yeast overnight starter...BRETT equipment!
Goji berryies yn.wf at 10 mins

Author:

liquid bread brewery

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: N/A

Efficiency: 100

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: 6/13/2012 3:30 PM

Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile..

AGE a long time.

Author:

jammin

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 3/15/2016 3:42 AM

Notes:

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 71

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: 9/26/2013 7:03 PM

Notes: Brewed 3/23/14. Hit 150F with a about 1 pound of re-circulation. Little stuck when recircing so I cleared it by back blowing into a tube. I actually forgot to make the water profile and accidentally used the golden strong one. Seems to be about right for this beer as well though. The pH reading was 5.1 which is a little low. Not sure if that is the actual reading or if it's because my probe is going bad. Into kettle efficiency was 89%. I stopped the sparge at about 8gal and about 2.5 (1.010) brix to avoid extracting tannins. Also topped of with a quart of regular water to bring to boil to 8.25gal. Got 5.75 gallons on the nose. Hit my expected OG very well too. 3/14 I chilled it down a lot last night and apparently too much because this morning it was sitting at about 59F. Will let it ramp up throughout the day to hopefully about 65-68F. By the evening it has drifted up to about 63F. 3/25 temp had drifted up to 67F by the morning so cooled it down to about 65F. Crept up to about 68F by evening so I chilled it down to 65F. 3/26 the temp was still about 65F in the morning but had crept up to about 66/67F by evening. 4/6/14 took a gravity reading and biofined with 2 tbsp. Kegged 4/10/14.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.4

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: 3/2/2015 4:39 PM

Notes:

Author:

lawst

Boil Size: 31.03 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2021 9:20 AM

Notes: Lightbulb is a modern pale ale full of bright hop flavours and mind sweetness that rounds out the whole beer and makes it more substantial. At only 4.5% this beer would give most 7% IPAs a run for their money.

Yeast: Use half pack of S-04 and US05
Fermentation temperature/steps: Ferment at 18, then diacetyl rest at 22c.

If using oats with husks the quantity of oats will need to be adjusted to account for the husks (e.g. use 1.5kg oats with husks if the ratio is 50/50).

Author:

BoiseBrewBlog

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Suger

Priming Amount: N/A

Creation Date: 11/23/2013 6:05 PM

Notes: Home grown spontaneous Lacto
1c raw uncrushed 2-row add 1c 130F water, mason jar. Allowed to grow at room temp for aprox 1 week.
Split wort into 2 3G carboys and pitched this homemade Lacto (added a little water and sluried it around, pitched the solution) into one and added the WY5335 into the other. After a 3 day head start at about 90F, added dehydrated Safale 05 into each CB and allowed to finish. Racked after about a week, keeping each separate. Home made Lacto was much more sour. Bottled this and primed for 3.5v and after 3 weeks at room temp, first test was pretty much perfect.

Author:

So Cal Beer Guy

Boil Size: 7.65 Gallons

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 60

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: 1/12/2019 3:37 AM

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

Author:

elitecrisp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2018 7:39 PM

Notes: Based off of the Tired Hands Milkshake IPA.

- Got 5lb frozen mango chunks and will add to secondary fermentation vessel
- Added rice hulls to avoid stuck mash, planning on adding 2-3 handfulls
- Lactose during last 10 minutes
- Apples just short of pureed and added (in a bag) during last 15 minutes of boil

Notes from original recipe:

Original:

changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III

Consider Malted Fawcett Oats at 30%?

You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html