All-grain Homebrew Beer Recipes | Page 196 | Browse 215,000+ at Brewer's Friend

Author:

Bulldog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2013 9:20 PM

Notes: Primary Fermentation 21 days
Rack to Keg
Force Carbonate
And Drink

Author:

weakvitalsigns

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

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: 7/15/2020 10:16 PM

Notes: From Craft Beer & Brewing Magazine, Aug-Sep 2020

This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%

Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

Author:

105WestBrewing

Boil Size: 112 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 5:50 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2014 11:36 PM

Notes: Create a tea slurry by boiling finishing hops in a bag with distilled water, add to to wort 2 minutes from end of boil then whirl-pool until temps reach 190, cool right after

Author:

crawdadbrew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 50

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: 1/29/2017 2:35 PM

Notes:

Author:

quercus67

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 62

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: 11/13/2012 12:24 AM

Notes: boil. add 8 pounds of cherries after flame out. prepare cherries by moderately cracking skin with potato masher. steep cherries in wort for 25 minutes (keeping temp. between 185 F and 160F during steep), then chill. add 1.5 oz. of medium toasted oak chips soaked with knob creek bourbon and 3.5 oz. cocoa nibs in secondary. 2 weeks in primary. 2 weeks in secondary. bottle condition for 3 months.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 8:00 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 8:39 PM

Notes: from page 148 - "The Homebrewers Guide to Vintage Beer" - Ron Pattingson.

_________________________________________________

Adjustments Made:
Hops were adjusted down from 3oz at 45 min and 20 min to make the IBU's at 46.

Author:

SeanKTM300

Boil Size: 80.1 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 82

Mash Thickness: 2.9

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: 11/4/2016 1:00 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 37.83 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 11/24/2020 10:45 PM

Notes: https://beerandbrewing.com/recipe-reubens-triple-crush/
From Craft Beer & Brewing Magazine, Aug-Sep 2020

This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%

Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

Author:

rclang

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: 1.765

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2015 6:28 PM

Notes: I think I'll add cooked cherries to 2ndary then rack over them from primary.

For the roasted grains, I used 3 times the recipe weight above, and cold-steeped in water for 24 hrs using 1 gallon per 3 lbs of grain (just used 2 gal for this batch)

When doing this and on brew day go to the mash calc page and adjust the weight of the grain in the mash down to roasted grains taken out to get water volumes

--
Learned nibs primarily impart nose so doing 2oz cocoa powder in the boil at 15 min and 2 oz nibs. 2-4 nibs in the 2ndary with the cherries

Low mash temp which perplexes me since the numbers were on. Doing a 1.5G decoction 30 minutes in to the mash

Author:

MHerb

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 9/16/2015 6:52 PM

Notes: Based on Three Floyd's Gumball head recipe from: http://www.brew365.com/beer_three_floyds_gumballhead.php
Dialed in grains, hops and yeast to get 5.6% and 35 IBU

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Cane Sugar

Priming Amount: 120g

Creation Date: 1/13/2016 10:07 PM

Notes:

Author:

PalBru

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 79.8

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2017 9:25 AM

Notes:

Author:

Yooper

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2018 12:40 PM

Notes: Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.

Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.

Finishes at 1.016-1.020, depending on yeast strain.

For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.

For Imperial, use A10.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 72

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: 4/13/2015 4:33 PM

Notes: Make half of honey into a bochet prior to adding

Add honey at intervals, don't just add it to wort at fermenting

143 strike, 20 minutes -- 9.5 quarts
212 strike, 70 minutes -- 6.5 quarts

212 sparge, 20 minutes -- 3.8 *gallons*

Author:

cjnew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 8/20/2015 1:00 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 1.5

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: 1/18/2015 8:12 PM

Notes: 11/17/18: Originally created this recipe like five years ago and we never got around to it. Well, we sucked at IPAs for a while but we have slightly more confidence with them now.

This has been adapted for compatibility with our crazy amount of grains from Valley Malt's Community Supported Brewing program, hence the inclusion of local 2-row, honey malt and Warthog Wheat.

It's also not intended to be a modern NE style IPA. In fact, the hope is that we can make this one a bit more "old-school" with a modern flavor. We'll be using Whirlfloc and a clean yeast to try to achieve this goal. *crosses fingers*

Update: About 10% lower efficiency than we wanted, but okay. Ended up collection 4.75-4.8 gallons. Slightly different IBU due to messing around with hops to get things back on track, but not a huge deal. Threw a bunch of Super Pride in at whirlpool temp to make up some of those lost IBUs. Everything else seems to have gone well. Added one Whirlfloc tab and 4 tsp of yeast nutrient at 15 min.

Author:

jgt

Boil Size: 23 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/3/2015 9:47 PM

Notes:

Author:

earlingy

Boil Size: 7 Gallons

Boil Time: 65

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: bottle with corn sugar

Priming Amount: 7/8 cup

Creation Date: 7/8/2012 5:47 PM

Notes: After trying Zombie Dust pale ale, I became obsessed with Citra hops. I decided to make a pale ale all about them. I started with a recipe for a Sierra Nevada clone, .5lb Crystal 10L and .5lb cara pils. Straight to Ale only had cara pils so I used a pound of it. Beer came out great! I tried to go even more extreme but it wasn't as good, so the recipe above is the original recipe. It is dry hopped on a massive 3oz of Citra whole cones for ten days (and after I posted that as a review on Midwest they made a recipe doing it!). Its extravagant passion fruit and melon scent overpowers even the strongest of nostrils. Its bitterness is overshadowed by aromas and tastes more like a pale ale than an IPA. Best beer I have ever made.