All-grain Homebrew Beer Recipes | Page 251 | Browse 220,000+ at Brewer's Friend

Author:

GreystoneHB

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2014 6:45 PM

Notes: after dextrose rest, recirculate wort onto bed, and lauter into kettle. Then batch-sparge with 8.5 gallons of 167 degree F water, mix, set bed, and lauter second runnings into kettle.

Author:

beachsnowwhatever

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 1:27 AM

Notes:

Author:

hopscotch

Boil Size: 5.25 Gallons

Boil Time: N/A

Boil Gravity: 1.02

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2015 12:33 AM

Notes: used Lalvin 71B-1122 yeast (2 packs)

Author:

RockHopper

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 55

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 200 g

Creation Date: 3/19/2019 9:21 PM

Notes: Substitute:
Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) yeast

Step by Step
Mash the grains for 5 minutes at 113 °F (45 °C); 35 minutes at 144 °F (62 °C); 20 minutes at 154 °F (68 °C). Mash-off at 165 °F (74 °C), collecting about 7 gallons (27 L) of wort. Boil 90 minutes, adding hops at beginning of boil and spices for final 10 minutes. Cool, aerate, and pitch yeast at 70 °F (21 °C); let temperature rise but not above 79 °F (26 ° C). Carbonate to 2.7 volumes of CO2.

Author:

braindead

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 85

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: 5/24/2017 7:49 PM

Notes:

Author:

Beardbrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

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: 6/3/2016 11:37 PM

Notes:

Author:

BrewingBaar

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: corn sugar

Priming Amount: 2.5oz

Creation Date: 8/23/2016 4:48 AM

Notes: ferment at 52 then lager at 37 for 4 weeks bring back to 65 for 1 week before bottling

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 12.6

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2014 3:37 AM

Notes: 2L starter x 2days. Decanted off starter beer. Added 1 pack US-05 (and included extra mash step at 148) to account for 1084's poor attenuation. Next time, will decrease lactose to 1.5 lbs. Too milky for my taste, but folks love it. Super creamy! Also will slightly decrease Magnum hops to around 22 IBUs.

Gold: 2015 Great Northern Brew HaHa

Author:

recreation brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 10:20 PM

Notes:

Author:

DrogersKRB

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2017 11:01 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 11:00 PM

Notes:
Notes:
heat 20 gallons of water to 165 , add 8 gallons to mash tun

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.134

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: 2/26/2023 2:14 AM

Notes: ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 67%
OG: 1.076
FG: 1.006
IBUs: ~95–100
ABV: 9.2%

MALT/GRAIN BILL
14 lb (6.4 kg) Rahr North Star Pils
5 oz (142 g) Weyermann Acidulated

HOPS & ADDITIONS SCHEDULE
2 oz (57 g) whole-cone Strata at mash hops
2.9 ml CTZ hop extract at 60 minutes [16 IBUs]
1.5 ml CTZ hop extract at 30 minutes [6 IBUs]
Yeast nutrient and Whirlfloc at 10 minutes
1.6 oz (45 g) Strata at 5 minutes [11 IBUs]

Whirlpool additions
15 oz (425 g) dextrose
2 oz (57 g) Mosaic Cryo [34 IBUs]
2 oz (57 g) Nelson Sauvin [18 IBUs]
1 oz (28 g) Mosaic [9 IBUs]
1.7 ml Simcoe hop extract [2.5 IBUs]

Dry-hop additions
4 oz (113 g) each Mosaic Cryo, Nelson Sauvin, and Strata; 2 oz (57 g) Mosaic, and 1 ml ALDC enzyme

YEAST
White Labs WLP001 California Ale

DIRECTIONS
Mill the grains and mash at 147°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, add dextrose and mix in well, then do a whirlpool step: Stir or recirculate to create a vortex, chilling the wort to 180°F (82°C) or topping up with cold water to reach temperature. Add the whirlpool hops and allow 60 minutes to steep. Chill to 60°F (15.5°C), oxygenate thoroughly, and pitch plenty of healthy yeast. Ferment at 62°F (16.7°C) until the gravity has dropped to about 1.020, then allow free rise to 68°F (20°C). When fermentation is complete and the beer has been at terminal gravity for 3 days—usually by Day 8—add dry hops and ALDC (an enzyme that inhibits the production of diacetyl). Drop/remove hops 2 days after dry hopping. After 2 more days, drop hops again or rack and test for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). Crash, package, and carbonate to about 2.65 volumes of CO2.

BREWER’S NOTES
Mash: You can easily hold the mash for an hour to help ensure full conversion. Don’t raise the temperature for a mash-out step, and sparge with 168°F (76°C) water, not higher.
Oxygenate: Use plenty of oxygen—I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system.
Efficiency: This beer is not designed to be a high yielder, and those hops will soak up some wort. If volume is your concern, try to get 6.5 gallons (25 liters) into your fermentor. Using a foam inhibitor such as Foam Blast, FermCap, or HopAid can help keep your yeast in the fermentor, to help ensure a healthy fermentation.
pH: I target a wort pH of 5.1 at knockout. So, depending on what the pre-boil pH is, I’ll adjust at whirlpool after adding hops.

Author:

FFATS Brewing

Boil Size: 9.1 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 74

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: 1/8/2014 9:58 AM

Notes:

Author:

Storeyv34

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 5:06 AM

Notes:

Author:

outbackrebel

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

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: 2/27/2014 3:31 AM

Notes:

Author:

jessiepagan3

Boil Size: 8.73 Gallons

Boil Time: 120

Boil Gravity: 1.126

Efficiency: 52

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 3.5

Creation Date: 6/9/2016 6:04 PM

Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.

Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.

Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!

Note the 2-hour boil time.

The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.

If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.

*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*

Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.

After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).

*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*

After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.

Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!

Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)

If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099.

Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.

Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)

Happy Brewing and Cheers!

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2015 1:50 PM

Notes: Double Hochkurz Decoction

Perhaps too heavy on the Munich when employing double decoction mash. Almost approaching maltiness of a Helles Bock. Will reduce the Munich to 3-4% for NHC Finals. Most judges commented something to the effect that "malt backbone was at the top end of the spectrum" for this style.

24hr 1L starter using 2 packs. +1 dry pack in fermenter (~430B Cells)

13 brix & 6 gal into fermenter

PF 6 days @ 50. 2 day D-Rest. Cold crash in PF 5 days before kegging with gelatin.

Added dry hops on 1/4/16

2nd Place - 2016 NHC Regional out of 32 entries

3rd Place - 2016 Great Northern Brew Ha Ha
http://www.greatnorthernbrewhaha.brewcomp.com/

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.5

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: 1/27/2018 4:42 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 9:38 PM

Notes: Oak Addition:

Transfer to secondary after stable gravity.
Add 2.5g/L of American Oak cubes, leave for 7-10 days.
Bottle/keg as normal.

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

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: 12/22/2015 5:16 PM

Notes: