All-grain Homebrew Beer Recipes | Page 228 | Browse 225,000+ at Brewer's Friend

Author:

Joiski

Boil Size: 11.18 Litres

Boil Time: 60

Boil Gravity: 22

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 9:34 PM

Notes: 4L Nachguss.
19 Plato nach Hopfenkochen (20°C)

28.07.15 (nach 18 Tagen): 400g gekochte Aprikosen dazu

Author:

Hammock Street Homebrewery

Boil Size: 7.54 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.69 psi

Creation Date: 11/14/2020 2:55 AM

Notes: 1st choice: Wyeast 2035 American Lager
2nd choice: Wyeast 2007 Pilsen Lager

White Labs substitution: WLP840 American Pilsner Lager

34/70 seems to work well at higher temps.

Adolph Coors' recipe called for a greater addition of aromatic hops to bittering hops. Our subtle blend of Chinook, Hallertau, Herkules and Taurus hops gives Coors Banquet just the perfect hint of bitterness to offset the malty sweetness

Author:

Hildebrand

Boil Size: 13.9 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.25

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: 9/5/2015 12:02 PM

Notes:

Author:

wixie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: 1.5

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: 1/28/2018 8:39 PM

Notes:

Author:

Zonablazer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 72

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: 3/29/2017 10:24 PM

Notes: 1. Single Infusion at 150-152
2, Boil for 60 minutes, following the hop schedule (Hopshot is a product of NB)
3 Let whirlpool hops and let them steep for 30 minutes at flameout

Author:

rolandblais

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: 3 Tablespoons

Creation Date: 1/16/2017 11:31 PM

Notes: Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat.

INGREDIENTS:

60-MINUTE MASH AT 152°F
2-1/4 quarts water, plus 1 gallon for sparging
2 pounds American 2-row malt
0.1 pound Caramel 60 malt
0.05 pound Chocolate malt
0.05 pound Aromatic malt
*all grains should be milled

60-MINUTE BOIL
0.3 ounce Fuggle hops
1 cinnamon stick
0.1 ounce Hallertau hops
2 apples, peeled and diced

FERMENT
1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham
3 tablespoons honey, for bottling

Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas...

Step 1

MASH:
In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat.

Steep the grains for 60 minutes between 144 F and 152 F.

Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.

With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F.

Turn off the heat.

Step 2

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.

Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.

Step 3

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick.

Add the Hallertau hops after 59 minutes.

At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes.

Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.

Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes

Step 4

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.

Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.

Wait 11 more days, then bottle, using the honey.

Author:

HomebrewJoe

Boil Size: 12.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Forced CO_2

Priming Amount: N/A

Creation Date: 8/14/2015 3:33 PM

Notes: Prepare starter 3 days in advance if your using a starter.

This brew is for those that want to make a Oktoberfest style homebrew but do not have the capacity to lager or use a fermentation temperature control chamber. We are using American Ale yeast in the place of the traditional lager yeast.

You can also use Safale US-05 in place of WLP001.

This is the 10 gal version.

8/24/15 - Ive made two batches of this brew.
First batch OG: 1.061 FG: 1.018. tastes great, cant wait to ferment it.

Second batch OG: 1.060 FG: TBD.

I will add photos of the final product when ready. The taste (no carbonation) reminds me of Spaten Oktoberfest. I believe I hit the nail on the head. I wont fully know until I carb it and let it age alittle.

Author:

MWJR

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2016 7:04 AM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 78

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: Keg

Priming Amount: CO2 @ 10 psi

Creation Date: 6/16/2015 10:26 AM

Notes: This is a session beer (~4% abv) inspired by Rogue'S Dead Guy Ale (6.5% abv) using a combination of recipes, the primary one being Yooper's AG (also EricCSU & AHA.)

9/7/15. Added 3 oz C-80L to darken & give a little more roast flavor. Next time, add the dark grains at Mash-out.

Author:

James9571

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 1:00 AM

Notes:

Author:

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 8:28 AM

Notes:

Author:

bertLW

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

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: 3/1/2019 4:09 PM

Notes:

Author:

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 3

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: 3/12/2017 9:18 PM

Notes:

Author:

Kerfej

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.25

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: 3/20/2016 6:25 PM

Notes:

Author:

W1IA

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2013 10:01 PM

Notes:

Author:

taylorb817

Boil Size: 1.8 Gallons

Boil Time: 90

Boil Gravity: 1.06

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: 1/2/2016 6:08 PM

Notes:

Author:

Aksarben

Boil Size: 4.42 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62.8

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2018 2:56 AM

Notes: Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44.

Author:

greggreg66

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

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: 4/12/2015 12:11 PM

Notes:

Author:

mightytieton

Boil Size: 7 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: 1/18/2014 8:33 AM

Notes:

Author:

asfrank16@mac.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: Co2

Priming Amount: 11 psi at 40

Creation Date: 5/10/2018 11:10 PM

Notes: