All-grain Homebrew Beer Recipes | Page 254 | Browse 225,000+ at Brewer's Friend

Author:

badcactus@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2013 8:38 PM

Notes:

Author:

msalsbury

Boil Size: 3.28 Gallons

Boil Time: 105

Boil Gravity: 1.031

Efficiency: 62

Mash Thickness: 2

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: 5/30/2019 3:24 AM

Notes: https://boakandbailey.com/2014/09/brewing-red-barrel-watneys-keg/

OG 1038 | FG 1009 | c.3.8% ABV | 30–32 IBU | 27 EBC

Pale malt 89%
Enzymic (acid?) malt 1%
Crystal malt (variable, for colour) 4.5%
Malt extract (in mash) 3%
Invert 3 (sugar, in boil) 2.5%

Hops – Fuggles (70%) Goldings (30%) to achieve 30–32 IBU. (Manual prescribes a blend of different growths to help maintain a consistent palate across batches.)

Water (all water used in the process) – 40 grains per gallon sulphates; 35 grains per gallon chlorides.

MASH at 158F (70c) for 1.5hrs; 1st sparge 175F (79.5c); 2nd sparge 160F (71c).
BOIL for 1h45m, with Invert 3 sugar, Irish Moss (1lb per 100 barrels – so, a teaspoon…) and Fuggles at 1h45m; Goldings at 15m.
Pitch yeast at 60F (15.5c) – Mortlake 114, or a blend of 114 and 118, in case you happen to have any handy; alternatively, a fairly neutral English ale yeast is probably best.
During fermentation, keep temperature below 69F (20.5c).
Warm condition for 8–12 days with dry hops (Goldings) at rate of 1oz per barrel (0.8g per gallon, we think); or use hop extract to achieve the equivalent. Add caramel at this stage if colour is off.
Prime with ‘liquid candy’ (sugar syrup?) to achieve 1.45 vols CO2 in final container.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 8.3

Efficiency: 61

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Sukkerlake

Priming Amount: 80

Creation Date: 4/1/2015 9:52 AM

Notes: Starter: 2l at 8P for 1 day / stirplate

Pitched at 21 C raised to 24 C next day.
0.7 kg of sugar added during fermentation. 0.35 kg sugar 2 days after pitching. 0.35 kg sugar added 4 days after pitching. simple syrup preparation: 0.35 kg of sugar mixed into 700mL of water and boiled for 15min.
OG without sugar additions: 16.1P (1.066)

Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)

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:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2022 7:49 PM

Notes: Make a yogurt starter 24 hrs prior: (1 tbsp/1 L wort) - Live Greek yogurt

Boil 5 min w/normal whirlpool

KO to 125 and pitch yogurt starter

Sour to 3.5ish (18-24 hr)

Boil for 45 min and KO to 65 - add yeast nutrient x2 (and o2)

Ferment 10 days, return to kettle to pasteurize (10 min @ 145), KO/transfer on top of purees at 70F in a clean vessel. Mix, crash, carb.

Author:

Hammock Street Homebrewery

Boil Size: 8.15 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2018 2:50 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 3/17/2015 8:21 PM

Notes: Lactose - Late Addition (5 min)

Age in Whiskey Barrel

Author:

Granero'd Homebrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

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: 2/16/2018 4:57 PM

Notes: 2-pkg Wyeast London Ale III 1318

Author:

Switz007

Boil Size: 7.28 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/27/2013 6:03 AM

Notes: Brewed in honor of the true light of my life, my incredible bride. Thank you for supporting my brewing obsession! I love ya baby!

Tasting notes:

Ok, so the beer is all carbed up and Chilled. I ended up using the zest and juice of 6 limes after reading this - > https://byo.com/stories/issue/item/1589-what-is-the-best-way-to-add-a-citrus-fruit-flavor-to-your-beer the BYO article that said to use 10 limes for a 5 gallon batch. This was a mistake.

First of all the beer is WAY too limey. I was hoping for "*beer with a hint of lime*" and ended up with "*lime flavor with a hint of beer*."
If I did it again, I'd go with the zest and juice of 3 *MAYBE* 4 limes if they're small.

Second of all the 1/2 lb of crystal 20 in the recipe is too much. I was going for just a slight hint of Malt character to balance the lime but it ended up being close to the color of an IPA! Not to mention that it's not as crisp as I was hoping for.

Using the WLP001 was one thing that definitely was the right choice. Because of the crazy active fermentation, it finished with 6.69%ABV and the higher alcohol at least helps cut at least a little of the residual Malt character, without tasting hot or phenolic. Such a great yeast.

If I were to brew this again, I'd probably just leave out all the crystal and go with a straight 50/50 - two row/wheat malt grain bill and only add the juice and zest of 3 limes at kegging.

Author:

ZPalen

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2015 3:16 PM

Notes:

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.31

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: 12/23/2015 8:40 PM

Notes:

Author:

Boil Size: 120 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2016 3:09 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 3/20/2017 8:22 AM

Notes:

Author:

davepick

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 3.5

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: 10/13/2017 8:28 AM

Notes: Whitbread 's London Porter (1850)
One of Durden Park's all time favourites

O.G. 60

For 1 gallon (4.5lt):
2.25 lbs (1020g) Pale Malt
7 oz (200g) Brown Malt
2.5 oz (70g) Black Malt
1.0 oz (28g) Fuggles or
Goldings Hops

Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.

Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume.

Boil with hops for 90 minutes.

Cool and ferment with a good quality ale yeast.

Mature 4 months.

Author:

larkvi

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 65

Mash Thickness: 1

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: 1/23/2015 12:50 AM

Notes: Note: after the boil, dilute with equal amount of treated water to hit
OG:
1.053
Final Gravity:
1.008
ABV:
5.91%
IBU:
0.96
SRM:
7.09

Author:

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.052

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: 10/31/2018 3:06 PM

Notes:

Author:

Umoyk

Boil Size: 8.6 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 69

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: dextrose + fresh yeast

Priming Amount: N/A

Creation Date: 9/17/2013 12:02 PM

Notes: A part of the first wort is caramelised.
Nutrient is added.

Yeast needs to be very fresh.
The wort is thoroughly oxygenated before pitching and again after 12 hours.

Pitch at 18°C and keep it below 20°C until fermentation is complete.

1-2 weeks in primary, 6-8 weeks in secondary.

Bottled with fresh yeast

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 11/19/2012 3:32 PM

Notes: My attempt at a Small IPA. . .w00t.

Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 180F. 90 minute boil. Cut flame and chill immediately to 175F, add 0 min Aroma hops, sit for 5 min and then continue chilling to 66F. Pitch and ferment at 66F. First dry hop addition goes in as soon as krausen falls. Cold crash to 40F after fermentation is complete, fine and transfer to secondary. Add second dry hop, 2 days later add third dry hop, filter and bottle at the end of day 4. Bottle and condition for 21 days at room temps.

Author:

atoughram

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 23.8 oz

Creation Date: 5/26/2017 7:15 PM

Notes: 2.5oz Can Sugar per Keg to Carbonate.

Add 5 tsp of Amalyse Enzyme to the mash and hold it for 40 mintues at 140f, then ramp to 149 and rest for another hour.