All-grain Homebrew Beer Recipes | Page 131 | Browse 215,000+ at Brewer's Friend

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 9.4

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 1:58 PM

Notes: 2nd Place - 2016 NHC Indianapolis Regional Round. This batch is a re-brew for the finals and is identical to the original, except that Munich was decreased in this batch.

Double Hochkurz Decoction. 5 packs 34/70 dry-pitched.

CCF PF

Author:

Jourshua

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

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: 11/5/2015 12:33 AM

Notes:

Author:

Boil Size: 27.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 3

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: 11/23/2015 9:46 AM

Notes:

Author:

chefzach

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 6/19/2015 4:33 AM

Notes:

Author:

SpencerG11

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1

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: 12/9/2015 4:41 AM

Notes: Add Belgian Candi Syrup with 15min left in boil. Dextrose at 1min left.
Rack wort on top of sour blonde yeast cake (WLP800, santification, redemption bottle dregs). Primary ferment at 65F. Transfer to secondary and add cabernet soaked oak chips (1 oz) along with 25oz dried currants. Age for 9 months and try.

Author:

BrouHaHa

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 47 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2019 5:09 PM

Notes:

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 1:36 PM

Notes:

Author:

Brewmasterbigz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: Bottle

Priming Amount: 5 gallons

Creation Date: 11/8/2015 8:38 PM

Notes: Add dark malts last 15 min of mash.

Boil cocoa nibs for 1-2 min add to secondary

Use whole frozen cranberries, rack beer on top with pectin enzyme.

Split vanilla beans and toss in secondary

Author:

Hellsteam Brewing

Boil Size: 56.5 Litres

Boil Time: 90

Boil Gravity: 13.7

Efficiency: 72

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/24/2016 8:49 AM

Notes: Substituted wyeast 1272 w wlp90;
Reduce sparge water temp to extract less tannins and astringency

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 7:54 PM

Notes:

Author:

Boil Size: 31.84 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.7

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: 11/21/2015 5:07 PM

Notes:

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 7:34 PM

Notes:

Author:

BIAB

Boil Size: 26 Litres

Boil Time: 80

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: gyle

Priming Amount: 1 litre

Creation Date: 3/15/2016 3:11 PM

Notes: Boil for 20 mins before first hop addition to get a good hot break.

Save about a liter of the original green beer when transferring to fermenter for use as gyle at the priming stage. Freeze until bottling day.

Transfer to secondary seven days after fermentation cools off and dry hop after 5 days....let hops sit for 5 days then cold crash for a day then bottle.

Author:

r4zz_

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/4/2018 1:06 AM

Notes:

Author:

Aley Ale

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 2/11/2016 3:26 PM

Notes: Initial mash water should be 165 to account for temperature losses and wind up at 150.

Author:

Gaukar

Boil Size: 1 Litres

Boil Time: N/A

Boil Gravity: N/A

Efficiency: N/A

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: 5/27/2013 5:59 PM

Notes: 50g ferskgjær.
25 liter lunka vatten.
Gjæres bra i romtemperatur! Men aldri over 39*C.
Stormgjæring ferdig etter 3-5 dager.

Kjøp av maltekstrakt på f.eks:
http://www.bryggselv.no/
http://shop.petit-agentur.no/

Heilt greitt.

Author:

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

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: 9/5/2015 5:08 AM

Notes: +California WLP01

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 3/18/2015 2:45 PM

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 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 9,5 g sukker/L

Creation Date: 9/12/2014 11:45 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 20 l meskevann og 14,2 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 64 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 16 grader før pitching av gjær.

Start gjæring på 17 grader og la stige gradvis til 24 grader ila. 5 dager. Hold på 24 grader til FG er stabil. Senk deretter til 20 grader før tapping. Etter endt karbonering kan ølet med fordel lagres kaldt (0-4 grader) i opptil 6 uker før servering.

Gjæralternativer: WLP530, WLP550, WLP590

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,5% etter karbonering.