All-grain Homebrew Beer Recipes | Page 228 | Browse 220,000+ at Brewer's Friend

Author:

Battle Stations

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2014 6:06 PM

Notes: honey and dewy cherry tea added at flameout of boil.

Amazing beer! Tasted like Lipton raspberry iced tea! Definitely make again!

OG:1.060
FG: UNK
ABV:~5.5%

Author:

Wolf Pack Brewing

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

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: 3/13/2020 7:41 PM

Notes: Mash In at 65C for 90 minutes
Mash-Out at 75C
Sparge at 75C until preboil volume hits 31L
90 minute boil
Ferment at 18

Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001

Author:

eRicpHtgr

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/2/2017 10:10 AM

Notes:

Author:

Phat Kat

Boil Size: 6.42 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 7/22/2016 8:38 AM

Notes:

Author:

xlittleguyx

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 5/7/2016 7:10 PM

Notes:

Author:

Cat_aclysm

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 84

Mash Thickness: 1.4

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: 6/29/2018 4:11 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 12:59 AM

Notes: A rye amber ale for Steve at Barismo.

Several new techniques are being attempted with this one, even though it's not really for us. First off, we milled the rye separately and are allowing it to kind of "pre-convert" for 15 minutes, then adding the rest of the grain. and striking in as normal with a traditional protein rest schedule. The second thing we're trying is a whirlpool hop stage at flame-out.

3/1/15: Brewed this today. Went off pretty well, no real major hangups despite introducing a couple new techniques. No idea if either is going to have an appreciable influence on the finished beer, but we'll have to see. Hit our OG spot-on and it seems like it's going to ferment perfectly well. More updates soon.

3/8/15: Thiefed sample for gravity reading and tasting. Nailed the FG - 1.012, attenuation only 1pt better than anticipated. Final abv should be 4.99%. Pre-conditioning tasting notes:
Subtle, quaffable. Solid stylepiece highlighting balance almost to a flaw; mild malt breadiness, just enough hops, could use a bit more. I think our cascade being lower AA than anticipated cost us a few ibus. Drinks like a commercial amber without the nasty adjunct taste of stale corn. Would crush this on a summer's day. Going to carb heavy to add mouthfeel and hopefully make the beer more interesting.

3-22-15: Bottled into 12oz bottles. Added .75 cups corn sugar to prime. Pipetted 2mL of yeast into each bottle. Yielded exactly 48 bottles, and one bomber which will be ours.

Author:

BrewBeerSmokeMeat

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 73

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: 12/20/2014 4:11 PM

Notes:

Author:

JohnnyAH

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 10:20 PM

Notes: 3 packets of M20 (rehydrated).

After 4 days raise temp for diacetyl rest. Allow another 4 days. Check gravity and keg.

Serve two weeks later.
3/11/2016
Boil start 4.55
Hop 2 at:5.50
Boil end: 5.55
pre boil grav 1.062

Tested day 3 of fermentation 6/11/2016 and gravity at 1.026

FV1 1.022
FV2 1.34

Author:

Tradition Brewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

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: 3/25/2016 6:19 PM

Notes: Wyeast 1272 or White Labs WLP051.

1 Liter starter with 3.2 oz DME will produce about 218 billion cells with this particular date on yeast pack. (187 billion required)

Author:

CooperGrove

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 8/27/2022 10:44 PM

Notes:

Author:

Marriedtoahotlibrarian1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 3:15 AM

Notes:

Author:

Araknaphob1c

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: CO2 Tank

Priming Amount: 9.2PSI

Creation Date: 10/13/2015 3:32 PM

Notes: 1L-Starter

Keg this beer

Author:

KristofferD

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

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: 8/17/2015 12:01 PM

Notes:

Author:

dxbiat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: 3.5 oz.

Creation Date: 7/14/2015 1:34 PM

Notes: A fairly close grain bill to authentic Irish stout... but I like chocolate so there you have it.

Named after my father's character of choice in the SCA, Lord Aegirjon of Cathanar.

1.5 starter used.

Fermented at 65F until FG is achieved... Normally takes 2 week or so.

Cacao in the secondary at 68F for 7 days or to taste...

Condition for 2 weeks minimum, and you shall have a fantastic chocolatey, creamy, dry Irish stout.

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 6:06 AM

Notes:

Author:

Brew Cat

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 86

Mash Thickness: 1.5

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: 2/9/2015 9:15 PM

Notes:
16oz Black seal rum and 1oz oak chips in a bag in the keg .Also wait it out

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 59

Mash Thickness: 1.1

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: 3/31/2014 3:27 PM

Notes: Brewed 7/20/14. Strike water was 174F and it was about 152F. Recirculated about a gallon and a half down to 150F. I added 1lb rice hulls because when recirculating it got a bit stuck. I adjusted my mill gap recently so that might be a factor. Ph reading was 5.2 which was what was supposed to be predicted. Mash was very thick and could have maybe used more water. Vorlaugh was a bit slow maybe due to a lot of grains. Sparge was under by about a half gallon so I heated a half gallon more and sparged with that. Boil OG was 1.068 which puts the kettle efficiency at 73% which is a bit low. I believe I actually had about 8.75 or 9 gal pre-boil which probably wasn't that good. Efficiency was way down again. I didn't boil off enough so maybe that is why. Had about a half gallon extra in the boil. The huge drop in efficiency might be because of that. Pitch was about 72F and I cooled it to drop it a bit more. Ended up being about 64F and fermentation. 7/21 morning, fermentation has started and is sitting at about 65F. By evening it had drifted up to 69F so I cooled it back to 66F. I also added 6oz of turbinado to kick the OG and alcohol up a bit more. 7/22 the brew heated up to about 70F by morning so I cooled it down to about 66F. Might have cooled down lower than 66F, but by night time it was at 67F. 7/23 morning the brew had heated up to 70F cooled it to 68F. Was still sitting at 68F by evening. 7/24 out of swamp today, temp about 71F. It finished fermenting at about 75F as it has been quite hot. Took a gravity reading on 8/20/14. Fermented a bit more than expected but it tastes awesome. FG is a bit lower than I wanted but we shall see how the body holds up with a bit of age and carbonation. Prolly from the extra sugar. Kegged 8/22/14. Force carbed it and bottled all of it on 2/3/15, bottle code RS3. Beer had a very nice coffee and dark chocolate notes. Very smooth and balanced with a nice body despite it fermenting down more than desired.

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: sucrose

Priming Amount: 3.8 oz

Creation Date: 11/25/2020 2:01 AM

Notes: Banana Milkshake is a... you guessed it, banana-flavored milkshake IPA. The banana flavor mostly comes from a special yeast that is a derivative strain of its parental Hefeweizen yeast. The major difference being that this yeast, Omega "Bananza" doesn't create clove and pepper-like esters. It also imparts a light pair flavor. The hops complement the flavor profile of the yeast with the aromas and flavors of banana, pear, orange, and fruity spice. Creaminess and residual unfermentable sugars come from the lactose. The grain bill offers notes of bread, cracker, and honey.

For prime banana esters, pitch yeast at 68°F (20°C) and let it free rise to 74°F (21-23°C.)