All-grain Homebrew Beer Recipes | Page 18 | Browse 220,000+ at Brewer's Friend

Author:

srfkatz

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.25

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: 7/1/2016 9:59 PM

Notes:

Author:

thehaze

Boil Size: 700 Litres

Boil Time: 180

Boil Gravity: 1.098

Efficiency: 55

Mash Thickness: N/A

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: 7/5/2017 9:43 AM

Notes:

Author:

Tom Davis

Boil Size: 28 Litres

Boil Time: 120

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 9:16 PM

Notes: Lager at 2c for 6-8 weeks.

Author:

Fishingeek

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: DME

Priming Amount: Calculate

Creation Date: 6/22/2015 6:04 AM

Notes: 70 IBU Deep Gold
Adjust bittering hops to 70IBU based on AAU's of your stock.
Clone provided by 21A via TheBN's Forum.

Single infusion mash at 159 for full bodied beer. Mash out at 170.

Divide dry hop additions into 2 parts, first at 95% attenuation and second for 4 days after yeast have attenuated. Secondary fermentor only needed if not using a conical. Remove from yeast at 95% attenuation (about 1.024SG).

Author:

4runner

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2017 1:30 PM

Notes: Start gjæringen på 9-10 grader og la heve til 11-12 grader

Author:

MoleculeChaser

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 54

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: cane sugar

Priming Amount: N/A

Creation Date: 1/25/2015 8:06 PM

Notes:

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2017 1:24 AM

Notes:

Author:

Ornlu

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 69

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2017 5:28 PM

Notes:

Author:

danbad

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 11/10/2013 11:27 AM

Notes:

Author:

daeccellent1

Boil Size: 7.375 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 11/28/2015 1:44 AM

Notes: *** Uses WYEAST 1968 and White Labs WLP002 ***

Fuller's London Porter clone from BYO. Adjusted Fuggles 60 min to 1.5 oz from 1.3 oz to hit target IBU numbers. First run. Will adjust as necessary

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2014 9:27 PM

Notes: Pitched at 65f wort air temp 62f- great activity in less than 6 hrs. Has slowed as of 3-5-14. Pitched a large starter of 1 gal , maybe double the reg yeast amount. Could ferment quickly . Gyled and keg conditioned 3-14-14. Tapped on 3-22-14 Tastes great. Slight Haze, needs to chill completely. Will better with age.

Author:

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: force carbonate in kegs

Priming Amount: N/A

Creation Date: 1/19/2015 1:14 AM

Notes: made 4 Liters of starter from 2 liquid yeast packages.

Oxygenated before pitching yeast.

Author:

Dave's Dreaded

Boil Size: 13.5 Gallons

Boil Time: 75

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: 5/21/2013 7:03 PM

Notes: When sparging bring 5 gallons into the boil kettle and stop sparge. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge.

2013 Bluegrass cup 1st Place English Brown ale and Best of Show.

Author:

Pcroas

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 6/8/2018 5:29 PM

Notes: Bring a taste of Lahaina, Hawaii home to your brew kettle. This big tropical IPA is brewed with passion fruit, orange, and guava (get it?—POG).

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Fruit Preparation

Combine guava, peeled oranges and Lilikoi juice in bowl and puree together. Fresh fruit can be added to the kettle late in the boil. Fruit could also be sterilized separately and added to the fermentation in between 3-4.5 P (1.012-1.018).

Directions

Conduct a mash at 150° F for 60-75 minutes.

Follow the boil schedule as indicated in the ingredients.

Ferment at 68° F for 5-7 days, and then dry hop

Author:

counterbrewrecipes

Boil Size: 3.1 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 11/27/2017 10:27 PM

Notes: Excellent cream ale. Keep the corn or rice at or under 10% too much corn gives a weird twang. With us 05 I always rehydrate. I take some of the extra wort from the mash, balance it to 1.035. boil, chill, and rehydrate the yeast, if you don't you get some weird pear like esters. I've tried 001 and 1056 both were clean but not dry enough. K97 kolsch yeast was great. Taken straight from the winners section of the aha website.

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 90

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: 8/30/2012 4:24 AM

Notes: Hit 155F on average. Pitched 2 packets of safale 04, maybe 3 in the future would be better? We shall see, might have to repitch some yeast to finish it off. Beer didn't attenuate as much as I would have wanted so I am going to pitch a starter of wyeast Scottish ale to get a bit more attenuation. Stalled at 1.040 and want it around 30.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 44 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 9:36 PM

Notes: pick up irish moss

4 packets of yeast

the colder you start out, the less the diacetyl that is produced
Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs

Steve's thoughts: I don't entirely agree with his fermentation method
mostly because normally you would actually do what's called a diacetyl rest
because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically
so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl
THEN down to lagering temps (close to freezing as you dare)

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2017 6:38 PM

Notes: Rahr two-row 1.9 L
Briess Carapils 1.3 L
Bairds Carastan 30 L
Briess Caramel Vienne 24 L
Weyermann German Vienne 3.5 L
Brewed 10/25/17. starting Gravity 1.052 Original Gravity 1.059 after 40 min boil. Shooting for 1.054 gravity with 55 % brew house efficient got 1.059 with 60% efficient.

Ferment with Wyeast 1056 Calf Ale. in new ferment chamber 5.2 cubic feet chest freezer and carboy heat wrap, ink bird temperature controller.

11/07/2017 Added DryHop at 67 F.
11/14/2017 Kegged. Finished at 1.012. Fermented 7 days at 63F then 14 days at 67 F.

Author:

Solli

Boil Size: 28.5 Litres

Boil Time: 90

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: corn sugar

Priming Amount: 170g

Creation Date: 3/12/2013 2:55 PM

Notes: IPA 2.0 recipe: WHEAT IPA

Sumpin' Like Little
Sumpin' Sumpin ' (Wheat
IPA)
(5 gallons/ 19 L, all-
grain)
OG =1.073 FG =1.018
IBU=63 SRM=8 ABV = 7.1%

Ingredients
10.0 lb. (4.5 kg) 2-row pale malt
4.0 lbs. (1.8 kg) wheat malt
1.0 lb. (0.45 kg) flaked wheat
2.0 oz. (56 g) Victory® malt
2 whir/floc tablets (or 2 tsp. Irish moss)
9.8 AAU Nugget hops (90 mins) (0.75 oz./21 gat 13% alpha acids)
3 AAU Crystal hops (15 mins) (1.0 oz./28 g at 3% alpha acids)
8 AAU Cascade hops (15 mins) (1.0 oz./28 g of 8% alpha acids)
1.0 oz. (28 g) Chinook hops (2 mins)
1.0 oz. (28 g) AmarilloTM hops (2 mins)
1.0 oz. (28 g) Cascade hops (dry hops)
6.0 oz. (170 g) corn sugar (for priming)
White Labs WLP090 (San Diego Super) yeast (2.5 qt./2.5 L yeast starter)

Step by Step
Adjust water chemistry for a
pale beer. (If using RO or dis- tilled water, add Y. tsp. calcium chloride and % tsp. gypsum for every 6 gallons/23 L.) Mash grains at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes, adding hops at times indicated. Add whir/floc for final 15 minutes of the boil.
Ferment at 67 °F (19 °C). Dry hop for 4 to 7 days.

Changed the grain based on this table: http://kotmf.com/articles/maltnames.php
Changed the hops to substitutes that my local dealer have.