All-grain Homebrew Beer Recipes | Page 145 | Browse 220,000+ at Brewer's Friend

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

Author:

Tommy K

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 3/9/2015 5:50 PM

Notes: 50 gr. appelsinskall og 50 gr. sitrongress er i original oppskriften, kan vurderes.
vurderer også honning i stedet for kandissukker.

Author:

HejRup

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 2.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 12:39 PM

Notes: Brewdog Hardcore IPA No.37, explicit imperial ale, dec.2009

final: 18Plato, 8%ABV, 120IBU, 40EBC

3rd place (69points + Bronze Hop cone) at Biela Vrana, Kosice, Slovakia in Category 36: Back to BrewDog roots - Hardcore IPA (Custom Style)

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.25

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: 4/1/2015 7:45 PM

Notes: Recipe from BYO December 2015.

Pitch at 66 and let rise over next 24 hours to 68. Increase the temp to around 72 as the ferment slows in order to dry the beer out as much as possible.

Starter of at least 1.7 liter. Possibly a 2 step starter. Needs 417 B cells.

Two-Row: Rahr
Midnight Wheat: Briess
Carafa 3: Weyerman

Author:

Stevenjay1576

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/29/2019 2:50 AM

Notes:

Author:

RapTom

Boil Size: 52 Litres

Boil Time: 90

Boil Gravity: 11.2

Efficiency: 86

Mash Thickness: 2.59

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 7:29 PM

Notes:

Author:

Amateur Zymology

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: 110 g

Creation Date: 3/28/2014 3:57 PM

Notes: This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a mildly spicy and earthy flavour and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.
The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavour and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Temperature: 68-73°F
Attenuation: 77-81%
Flocculation: Medium-Low
1L with 100g DME shaken starter should be made 24 hours in advance to guarantee viability.

Pilgrim Hops is a dual use variety with a relatively high alpha acid content at 9.0%-13.0%. This variety comes with a high co-humulone content ranging from 36%-38% which some brewers attribute to a more harsh bitterness profile. The oils are relatively balanced in Pilgrim, and is compared to both Target and Challenger. The increase in aroma from Pilgrim compared to Target is associated with its selinene oil levels at 8.6%, which is sought after for its use in the perfume industry. This along with the other oil make up provides an herbal hoppy essence about it.
Pilgrim hops is versatile and is used from beginning of the boil to finishing. It excels at its yield and the medium to large oval cones are harvested mid to late season. Pilgrim has tolerance and resistance to mildew and wilt, which places it on the sustainability map. It is most widely used in Europe, but that is likely to its failry new introduction to the brewing society of the world.

Alpha 13%-17%. Citra is a new breed of American high alpha-acid hop. Produces fruity, citrus aroma and flavour, with a heavy aroma of tropical fruits (guava, mango, tropical fruit). Typically used in highly hopped American Ales; Pale Ales, IPA's, DIPA's and Barleywines. Most often used as a late addition aroma/flavour hop, but can make for an excellent bittering hop aswell.

Author:

Brad Sullivan

Boil Size: 4.5 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: 10/29/2011 9:33 PM

Notes:

Author:

Artisan Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 1:53 PM

Notes:

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.5

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: 3/29/2015 8:21 AM

Notes:

Author:

NannoBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.65

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: 11/23/2018 7:23 PM

Notes: Based on: https://www.brewtoad.com/recipes/winter-beard-cold-mountain-clone

Author:

Genus Brewing

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 1/16/2016 9:34 PM

Notes:

Author:

ale-ec

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/25/2012 9:11 PM

Notes: 9/3 og 1.052

Author:

mraether@blackfoot.net

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5 ounces

Creation Date: 3/19/2012 6:51 PM

Notes: 9/26/22 - Brewed. Placed strike water in tun first to avoid dough balls, stir grain in in about 4 batches. Heated strike water to 172; got mash temp of 151. Mashed for 70 minutes to get full starch conversion. Got 5.5 gallons in kettle; 5 gallons in fermenter, but included a lot of trube. Next time pour cooled wort through strainer to catch some of the trube like I did before going to full grain. Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Took a OG reading - 152. Left cascade hops in kettle while cooling. Yeast used was harvested and reenergized from last batch.
10/2/22 - Racked to secondary. Sample confirmed it'll be awesome.
10/2/22 - Brewed 2nd batch. Forgot to bring grains up from downstairs refer. Strike water 202 degrees; grains were 45. Gave a mash temp of 152. Placed water in tun b/f adding grain to minimize dough balls, but got stuck sparge on 1st running. Might be better to add grains to tun first, then add water. Yeast was reused Safale 05. Regarding that stuck sparge - I think I tried to drain the first running too fast. As before, Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Boiled for one minute then left in kettle during wort chilling.
10/23/22 - Brewed 3rd batch.
11/1/22 - Racked 3rd batch.
10/30/22 - Brewed 4th batch. Fermenting in storeroom, about 66 degrees. This recipe reflects some changes from batch 3: heated 3 gal strike water to 179; got mash temp of 154-55; grains at room temp. Went with 10 lbs Pilsen malt as it's sold in 5 lb. bags. Normally would be 9 lbs for this recipe, but didn't want to save the 1 lb. 5 gal sparge water at 180, drained off got about 5.5 gal; reduced to about 5 gal in fermenter.
2/15/22 - Rebrewed. Stayed with 9 lbs pilsen, saved 1 lb for whenever. Based on the OG I think I should have added it. Note: added 6 oz acid malt instead of 4 oz as before; trying to bring down the pH. pH still too high; 5.0 to 5.8 depending on where I test; gives me an average of 5.4.. OG: 1.47 per refractometer. Pitched yeast at 75 degrees, ferm temp in room 67 degrees.

Author:

Steeler2258

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

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: 5/18/2016 1:26 AM

Notes: In a separate pot, mix the adjunct with about 30% of its weight in pale malt. Add 4.87 qts 173 ° water until the temperature stabilizes at 155 °F . Hold this temperature for 15 or 20 minutes. After the 20-minute rest, begin slowly raising the temperature to a boil and boil it for 40 minutes.
While the cereal mash is at 155 °F mash in the remainder of the malt in a separate kettle and stabilize it at 122 °F for a protein rest.
When the cereal mash finishes boiling, stir it into the malt mash raising the temperature to 153 °F and let rest.

Author:

Eliot

Boil Size: 600 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2016 6:10 PM

Notes:

Author:

Garrett

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 12/5/2015 3:32 PM

Notes:

Author:

nicboily12@gmail.com

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

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: 1/17/2015 2:46 PM

Notes: Original gravity 1048
Racked gravity 1018
Final gravity 1015

Author:

Jonathan.Burris

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/21/2020 3:20 AM

Notes:

Author:

brewbros

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 5:55 PM

Notes: Add honey 30 minutes into the boil