All-grain Homebrew Beer Recipes | Page 2356 | Browse 225,000+ at Brewer's Friend

Author:

pileofskulls

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

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: 1/5/2020 7:41 PM

Notes:

Author:

nfacciola

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 71

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2024 4:32 PM

Notes: Add 3lb Dark Sweet Cherry puree
And 3lb Red Tart Cherry puree
Add one drop (no more!) of almond extract for added depth

Pitch at 64, let rise as fermentation progresses. Maybe like this:
66 at high krausen, add cherry
1-deg starting at 1/3 attenuation,
then another 1-deg each day until 72 for a fully attenuated beer

Using jaggery not turbinado
Use Fermcap?

Author:

Alemate

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2022 4:01 PM

Notes:

Author:

canorado@icloud,com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 1/2/2022 12:37 PM

Notes: It's been too long since I've had a Frootwood; this was built based on what I could remember!

Oats give it a very thick mouth feel, the wood will come through with age. Keep it light on the lactose so you don't lose the tartness of the cherries.

Scott informed me Drain Red Tart Cherries water, Puree with device, Freeze Cherry Puree to Kill Bacteria before Late Addition In Fermenter Last 2 to 3 days.

For the Bourbon Wood Chips he recommended leave in fermenter for 2 months

Author:

Donoroto

Boil Size: 5.77 Gallons

Boil Time: 90

Boil Gravity: 1.024

Efficiency: 69

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 18.94 psi

Creation Date: 7/24/2021 12:58 PM

Notes: References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.

Use Marynka/Lublin for hopping, if available.

Acidulated malt removed. Water profile is RO. Adjust to your own water supply.

If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.

Author:

JFCoppola

Boil Size: 7.23 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 2.6 oz

Creation Date: 6/14/2021 7:14 PM

Notes: Version 2 tweaks:
Using Bru-1 for the second batch instead of Talus.
Using Mean Brew water recommendations.
Mashing at 154 instead of 152.
Dry hop at warmer temps then cold crash. No soft crash.
Version 3 tweaks:
increase mashing temp 152 to 154
Increasing Mg from 5 to 10 in water profile
adding leftover Sabro in dry hop 2
May try 2 dry hop additions
Using Juice again but starting at 64 to 65 degrees for 2 days and slowly ramping up to 72

Author:

Brewing Ben

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2021 5:52 PM

Notes: ***Rosemary***

0.5 oz fresh rosemary at flame out

Great info: https://www.reddit.com/r/Homebrewing/comments/chnwg6/using_fresh_rosemary/

I added 1 fresh 4" spring with 8 min left on the boil but only left it in for 2 minutes in a Nugget and williamette esb.. its there no one can tell what it is until i say hmmm rosemary then everyone say ohh yeah!! Interesting for sure.. i deff would not want it in there longer though..

In the last 5 minutes, add one >half an ounce package of rosemary from the store, 1/2 teaspoon of coriander, 1/2 teaspoon of peppercorns, and the zest of one fresh, ripe Valencia. Leave them in during the chill down, then filter out into the primary. I used Wyeast French Saison.

BTW, I used 1/3 oz of fresh rosemary. strong aroma...judges notes advised cutting back on all herbs. (FWIW it was 0.3 oz rosemary, thyme, and sage and 1.0 oz parsley all at knockout)

***Lavender***

Make sure and get culinary and not aromatic lavender. the later has camphor, just like vicks vapor rub. not good in beer.

Be very specific choosing what variety of lavender. There are certain ones that work better for roasting/baking and brewing. Try Folgate, Melissa, or Royal Velvet varieties. Provence is the most common culinary lavender but it’s too strong for me most of the time.

Lavender in the boil will give you more of a cinnamon flavor than the floral character you expect (especially when using the green parts of the plant). For the floral notes you want to steep in whirlpool or cooled below 180F after the boil (depending on your process) and maybe also add as a secondary ingredient.

.5oz/5 gallons lavander at whirlpool (1 Tbsp)

I used a 1/2 ounce as suggested at flame out. At first taste it is a bit heavy on the lavender but mellows with some O2 exposure or maybe it is just me.

e.g. treat them like whirlpool hops if you must add them to the boil. Lavender in particular becomes quite bitter if steeped for more than about 4 minutes above 180ºF.

I added mine as a steep at the end of the boil (around 180F) and let it steep for 20 minutes before completing the chill. 0.5 ounces for a 5 gallon batch.

Great cooking article:
https://www.bonappetit.com/test-kitchen/how-to/article/cooking-with-lavender

Author:

Miles & Nick

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 3/12/2021 3:25 PM

Notes:

Author:

drewcifer

Boil Size: 38 Gallons

Boil Time: 90

Boil Gravity: 17.2

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2021 9:24 PM

Notes:

Author:

STRU

Boil Size: 26.12 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2021 12:39 PM

Notes: FERMENTATION SCHEDULE
- start at 18 degrees and raise to 27 over 5 days
- cold crash 3 days at 4 degrees C

Author:

larkvi

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 2:23 AM

Notes:

Author:

vaneck81

Boil Size: 7.65 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 5:54 AM

Notes: Single infusion mash at 155° F (68° C) for 60 minutes. Add first wort hops (FWH) as wort is being collected in the boil pot. Boil for 60 minutes, following ingredient additions as listed. Turn off heat and let temperature drop to 198° F (92° C), then add the whirlpool hops and whirlpool for 30 minutes. Chill to 70° F (21° C), transfer to a fermenter, and pitch yeast. 2 days after pitching the yeast, add the first dry hop additions (1 oz Citra; 1 oz Mosaic). After active fermentation has stopped, typically 4-5 days after pitching the yeast, add the second round of dry hops (1 oz Citra; 1 oz Mosaic). A day later, burp your fermenter (if possible) with a 30 second burst of CO2 to rouse the hops. Add 2 oz Citra and 2 oz Mosaic pellet hops 8-10 days later. Just before kegging your beer, bag and add last dry hop additions (1 oz Citra cryo; 1 oz Mosaic cryo) to the keg or bottling bucket. Enjoy!

Author:

Luccio

Boil Size: 25.4 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 2.8571

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: 10/24/2018 8:50 AM

Notes: Target IBU : 50
Wyeast 1318 (London III) => starter 1.5L OK

The chemistry of the water used to make “proper” examples of NEIPA is often said to be far richer in chloride than sulfate, and so using Bru’n Water, I adjusted each batch to a sulfate to chloride ratio of about 0.38 (71:186)

Water Profile: Ca 135 | Mg 1 | Na 10 | SO4 71 | Cl 186

Note : 100 PPM sulfate and 200 PPM chloride would be nice for a NEIPA, both are 1:2 sulfate-to-chloride
https://byo.com/article/advanced-brewingdr/
A 1:2 Sulfate to Chloride is ideal. I try for 75:150 (Ca=120)

Dry Hop
The first portion gets added after two days of active fermentation (biotransformation)
The second portion gets added three days after fermentation ends

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 63

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: 5/25/2018 12:38 PM

Notes:

Author:

Hagemo

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2017 9:25 PM

Notes: pitch your yeast and start at 60F. That might seem too low, but while you want the alcohol to be slightly noticeable, you need to guard against it being too hot or too strong in flavor, and a cool fermentation will help on both counts. Hold there for a week or so, then raise to the mid-high 60s for another week, ending with a free-rise to wherever it wants to go.
When you’ve had no airlock activity for a week or so, cold-crash and package, shooting for a very modest 1.75-2 volumes of CO2.

Author:

Midtbrygg

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 143.9 g

Creation Date: 9/6/2017 1:54 PM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 72

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: 8/9/2017 4:13 PM

Notes:

Author:

Peltiheikki

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 3.5

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: 1/13/2017 8:40 PM

Notes:

Author:

Neven Brewhouse

Boil Size: 19.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 4:07 AM

Notes: Heat strike water to 154 F.
Rest the mash at 148 F for 60 minutes. Heat the mash to
170 F over the next 30 mins. Total mash time should be roughly 90 minutes.
Rinse the grain with 170 F water from the HLT.
Boil 60 minutes and follow the scheduled hop additions.
Carbonate between 2 and 3 volumes.