All-grain Homebrew Beer Recipes | Page 2146 | Browse 225,000+ at Brewer's Friend

Author:

Thirsty Panda

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 77

Mash Thickness: N/A

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: 1/12/2019 4:40 PM

Notes: Wild Plum Tree Yeast - This is a yeast I harvested from the plum trees in my backyard. It causes hazing in beer when cold

Author:

dr.sisler

Boil Size: 7.46 Gallons

Boil Time: 90

Boil Gravity: 1.028

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: 6/11/2022 6:40 PM

Notes: Gold Medal - Historical Beer, 2022 Liquid Poetry Slam

Author:

TobyJug

Boil Size: 26.4 Litres

Boil Time: 30

Boil Gravity: 1.066

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.16 bar

Creation Date: 3/31/2022 9:17 AM

Notes:

Author:

Boil Size: 5.91 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 71 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/15/2022 3:50 PM

Notes: Lower ABV IPA featuring Mckenzie hops. Going to add a little white wheat to the malt to add some more softness complexity without using crystal malts.

Will use ascorbic acid in the mash and with dry hop/kegging. Will also look to use ALDC enzyme when dry hopping. Want to use with pitch but won't be here in time for brew day.

Author:

Toast-King

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 3.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2g

Creation Date: 2/6/2022 8:11 PM

Notes: Sugar is per 330ml bottle.

Water Chemistry to be sorted. Aiming for:

Ca = 120, Mg = 2, Na = 41, Cl = 206, SO4 = 84

Author:

Wolf Pack Brewing

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 9/21/2021 6:27 AM

Notes: https://beerandbrewing.com/recipe-duel-master-black-ipa/

Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 60°F (16°C), aerate well, and pitch plenty of healthy yeast. Ferment at 64°F (18°C) for 14 days, then let the temperature rise to 68°F (20°C) and add the first dry hops. After 3 more days, add the second dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.25 volumes.

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.25

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: 9/6/2021 5:49 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 8/17/2021 11:58 PM

Notes:

Author:

Mig

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 85

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 225 g

Creation Date: 6/2/2020 10:51 PM

Notes: 03-06-20 34L
OG = 1074
FG = 1013
ABV = 7.97
IBU = 22
SRM = 18.56

01-07-20 Racked with 500ml loss. Finings added and 1.3 litres sterile water. Now 35.3L total
OG = 1071
FG = 1013
ABV = 7.68
IBU = 22
SRM =

16-07-20 Racked and bottled. 220g dextrose added with sterile water (280ml total). 800ml loss (Batch size now 34.58)
OG = 1073
FG = 1013
ABV = 7.9
IBU = 21.15
SRM = 18

Author:

PlatonicBeer89

Boil Size: 6.25 Gallons

Boil Time: 15

Boil Gravity: 1.047

Efficiency: 64.5

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: 10/20/2019 7:36 PM

Notes:

Author:

PeeT

Boil Size: 275 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 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: 9/5/2015 9:46 PM

Notes:

Author:

Green Pond Brewing

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.067

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: 11/13/2018 2:56 AM

Notes: Fermentation- increases 2 degrees daily. Until 74. Keep steady to finish fermentation

step mash:
140f for 35min
155f for 15min
168f for 15min
sparge 170

dried fruits:
15 oz golden raisins
7oz mix dried fruit
5oz dried cranbeerries
11oz apricots

spices:
6 cinamon sticks
2 grounded nutmegs
1tb spoon ginger grounded

Author:

Marton

Boil Size: 1650 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 9:39 AM

Notes:

Author:

Boil Size: 12.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.15

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: 10/21/2017 5:36 AM

Notes:

Author:

Foxtail Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

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: 9/15/2017 1:17 PM

Notes: Brew Instructions below

FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).

The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.

Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes

SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.

60 min boil

COLLECT THE STRIKE WATER.

You will need 1.3 quarts of water for
every pound of grain to be mashed.

HEAT THE STRIKE WATER TO 175° F.

Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.

REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.

WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.

You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.

MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.

Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.

- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.

Move water to the sparge water tank and continue with the procedure for sparging given below.

RECIRCULATE!

The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.

SPARGING.

Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.

MOVE THE KETTLE TO A BURNER.

When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!

Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.

Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 57

Mash Thickness: 2.5

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: 7/8/2017 8:54 PM

Notes:

Author:

Boil Size: 7.2 Gallons

Boil Time: 70

Boil Gravity: 1.055

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: 6/25/2017 5:21 PM

Notes:

Author:

Greendoor

Boil Size: 9 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 9:24 PM

Notes:

Author:

Smedster

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 9:11 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3.1

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: 5/12/2016 5:55 PM

Notes: Original gravity : 1040