All-grain Homebrew Beer Recipes | Page 144 | Browse 220,000+ at Brewer's Friend

Author:

Radek

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 3:51 PM

Notes:

Author:

huisenbr

Boil Size: 7.5 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: 10/5/2012 2:22 PM

Notes:

Author:

LordSalem

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 4:57 AM

Notes:

Author:

Mortzor

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 67

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: 3/20/2017 5:33 PM

Notes:

Author:

vkrishan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: forced carb

Priming Amount: N/A

Creation Date: 7/19/2015 12:32 PM

Notes:

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 4/6/2016 4:49 PM

Notes:

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2017 3:58 AM

Notes:

Author:

Ryouji

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 3:43 AM

Notes: irish moss 30g

Author:

RationalRebel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 2/18/2016 3:15 PM

Notes: Add dregs from unpasteurized sour beers

Author:

Ben's beers

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 4/25/2014 8:52 AM

Notes: A very traditional English best bitter, derived from the following real ale recipes in Graham Wheeler's book Brew Your Own British Real Ale:

Adnams
Adnams explorer
Bass draught
Brakspear
Brakspear special
Deuchars IPA
Courage best
Courage Directors
Flowers IPA
Flowers Original
Fullers ESB
Hop back summer lightning
Marstons Pedigree
Moorhouses Pendle Witches
Morland Old Speckled Hen
Ruddles Best
Theakston Old Peculiar
Taylor Landlord
Wadworth 6X
Youngs Special

Hop level and crystal malt level are averages of the values in the the above recipes.

2% torrified wheat added for head retention only.

Wyeast 1968 (Fuller's ESB strain) chosen for its estery profile and malty finish. Fermentation temp 20 deg C for moderate ester production.

Brewed with London tap water. Half the volume boiled to reduce bicarbonate hardness. 2 grams gypsum added to raise sulphate level slightly.

This recipe is designed for brew-in-a-bag using a 19 litre stockpot. Efficiency worked out at 75% according to Brewersfriend and 80% according to Beer Engine. IBU level 33 according to Beer Engine, but true value likely to be slightly under this as brew-in-a-bag has lower utilization.

Author:

formicational

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 9:35 AM

Notes: Very happy with this recipe, not a perfect feral slyfox clone but pretty close. Got the ingredients from Brendan during a brewery tour but not the exact hop quants/timings.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 3:56 AM

Notes: This recipe is nearly the same recipe out of the John Palmer book - "Brewing Classic Styles".
Items I changed or added:
+Melanoidin malt - was not in original recipe
+Increased Honey Malt from 6oz to 8 oz
+Increased Bittering Hops from .75 oz to 1 oz
+The base malt was originally only British malt but I am a poor bastard and I didnt want to go that route so I split it up. It called for slightly more than a pound less than I have but wanted the gravity to be high and still be in style.
_____________________________________________

Tasting Notes:
3/25 - Let this beer sit for a while. I had tastes of it a month ago and it was still young and sweet. The malt really came into its own and was worth the wait. You get just a touch of the really dark caramel/crystal flavor with a lot of sweet bready taste from the Maris Otter and Honey Malt. Would make this again seasonally.

Author:

Boil Size: 32.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 9:42 AM

Notes:

Author:

Shiny Head Brewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 87g

Creation Date: 8/31/2012 7:12 PM

Notes: ...A Tasty Treat!

Author:

lordzappo

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2013 12:16 AM

Notes: This is an adapted Christmas ale. The spices have been removed and more stout-characteristic grains have been added. It may be difficult to mash/sparge due to the stickiness of the oatmeal.

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

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: 1/9/2016 11:06 PM

Notes:

Author:

Mr Merlin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 128.5 g

Creation Date: 11/10/2019 6:26 PM

Notes: Grains are double ground (purchased ground then finely ground using Corona style mill).

Method is all grain but using BIAB bag so no concerns with stuck splarge.

Batch splarge method used.

Re circulation during mash.

Hops added and kept in hop spider.

Oak chips prepared by boiling in boiling water for 3 mins then discarding then pouring boiling water over again once and discarding.

Recipee turned out very smooth, complex and incredibly rich. I will definitely brew again, probably drop the cinnamon as doubt it adds much and up the vanilla. A real treat of a brew.

On day 4, cinnamon stick, oak chips, split vanilla pod and cacao nibs were covered in 50ml Jack Daniels and 50ml Dalmore whiskey. Left overnight.

Drained and contents put into hop bag the following morning and fresh coffee brewed on top (using Nespresso Vertuoline machine). Alto dolce capsule used (414 ml fresh strong coffee). Left to cool then added to primary on day 5.

Less priming sugar used for porter added to mini-keg barrels (some bottled). Used N20 rather than CO2 for dispensing

1st Brew:
Got a higher efficiency than expected - 1.07 (1.06 preboil) from above grain bill. Sadly lost about 4l in a massive boil over in the past 5 minutes of the boil when adding protofloc.

Final gravity 1.024 which is only 64% attenuation
Think I left it on the primary too little time but ABV still 6.04%. Gonna check readings in another week and then look to bottle and age.

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 84

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: 6/19/2016 2:42 PM

Notes: kettle sour

Author:

daeccellent1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 10/21/2014 1:23 PM

Notes: Steep 2 vanilla beans in bourbon when you start your brew. Add to the secondary fermenter and allow at least two weeks for flavor development.

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 72

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: 5/8/2014 2:50 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 10 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