All-grain Homebrew Beer Recipes | Page 200 | Browse 220,000+ at Brewer's Friend

Author:

fvbrewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Cane Sugar

Priming Amount: N/A

Creation Date: 6/5/2016 1:17 PM

Notes: Delicious!

Author:

RobbyG

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

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: 5/29/2016 9:33 PM

Notes:

Author:

kblankenship11

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/2 Cup

Creation Date: 9/5/2012 7:56 PM

Notes: Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the mash. Rice hulls are helpful to prevent stuck sparges.

Make a "tea" and add the pumpkin spice to the secondary. If you dump it in dry it will collect on top and wont have the same affect. I've done the same during bottling with similar results, but I like the extra settling time of the secondary.

Author:

JohnnyAH

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72.5

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2018 9:56 AM

Notes:

Author:

bhive01

Boil Size: 6.93 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2022 8:45 PM

Notes: Sources:
NBs Innkeeper Clone https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-Innkeeper-1527030651353.pdf?72962988641504954
https://www.wildabouthops.nz/uk_pale_ale_recipes.html
https://www.themadfermentationist.com/2010/02/timothy-taylor-landlord-clone-recipe.html
https://aussiehomebrewer.com/threads/recipedb-drsmurtos-landlord.29871/

Some recipes call for british crystal and melanoidin/aromatic malt. The Keg version is supposedly just golden promise and a pinch of roasted barley during the sparge (for color). Going with the crystal route the first time hoping it brings some color and sweetness.

Author:

Mark Stanley

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

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: 11/5/2015 10:27 AM

Notes: So the idea is that the Vienna malt will give the beer an orange colour; the Victory malt will add a toast flavour; the Cascade will give a citrusy aroma; and of course steeping the orange peel will hopefully add the orange flavour.

With luck this will add up to a toast and marmalade theme :-)

Author:

FRBC

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2018 7:43 AM

Notes:

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:

SirRound

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 9/13/2015 12:04 AM

Notes:

Author:

Wallacebiy

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

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: 6/19/2013 6:23 PM

Notes:

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:

Amaury01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 6/9/2020 7:20 PM

Notes:

Author:

AlexDenten

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2016 4:58 PM

Notes:

Author:

dtwhite

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 2.1

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: 5/3/2016 6:59 PM

Notes: Normal mash at 155F, followed by sparge

1 hour boil time

Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)

After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck

Experienced minor blowoff thanks to the fruit puree fermenting

Sampled every 2-3 months until done

Author:

Lucas Couto

Boil Size: 23.7 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2018 12:52 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 12/31/2014 1:17 AM

Notes:

Author:

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 1/9/2017 1:01 AM

Notes:

Author:

cha99jab

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2013 2:54 PM

Notes: Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0

Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.

Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).

Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.
1. Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
2. Stir yeast with sanitised spoon and let stand for 5 mins.
3. Stir again to form a cream and let stand for 5 mins.
4. Bring down to wort temperature by adding small increments of cooled boiled water.
5. Pitch into beer within 30 mins.

Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
Beers fermented in our cellar storage at 15-15.5oC.

Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).

24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).

25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.

28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.

02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).

05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.

Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.

Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.

FG = 1.013 for both beers, so 4.5% ABV.

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:

Eggertsville Brewhouse

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 66

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: 7/14/2012 7:01 PM

Notes: