All-grain Homebrew Beer Recipes | Page 277 | Browse 225,000+ at Brewer's Friend

Author:

Alma

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2018 5:06 AM

Notes: Preparing to make this next week, variation of Imperial Biscotti Break Clone but doing a nut-free version and one on par with our favorite dessert.

Author:

Eldritch Brewer

Boil Size: 7.5 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: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 3/12/2019 1:43 AM

Notes: Special Brewing Instructions:

1. At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.

2. After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.

3. Add the cranberry concentrate and honey immediately after flame-out (end of boil).

Residue of this gruit was recovered from the grave of the Egtved Girl, and was reproduced as "Kvasir" by Dr. Pat McGovern and Dogfish Head Craft Brewery in 2013. This is what the Danes drank before they were Danes, over two thousand years before they were even Vikings, in a time before Christ or Odin, when they worshiped the sun. Brew it and think of her, a young woman with short blond hair and a braided skirt, who died in ca. 1370 BC.

McGovern, Pat (2017). Ancient Brews: Rediscovered and Re-created. New York, NY: W. W. Norton & Company. pg. 172-4.
https://en.wikipedia.org/wiki/Egtved_Girl
https://www.dogfish.com/brewery/beer/kvasir

Author:

laramie99

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2015 5:02 PM

Notes:

Author:

SJB Homebrew

Boil Size: 34 Litres

Boil Time: 120

Boil Gravity: 1.058

Efficiency: 72

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: 4/5/2015 11:11 PM

Notes: forgot to get 250gms roasted barley so not a stout just a brown ale

Author:

Turboawdevo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2019 9:39 PM

Notes:

Author:

Boil Size: 4.9 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2019 9:06 PM

Notes:

Author:

Marriedtoahotlibrarian1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 7/26/2015 2:49 AM

Notes: Great flavor. Could also go with Wyeast 1098.

Author:

Rob485

Boil Size: 28.13 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 2:43 AM

Notes:

Author:

richard_mcateer

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 4:09 PM

Notes:

Author:

Nueva York

Boil Size: 31.2 Litres

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.9 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 3/13/2016 11:03 AM

Notes: - Sparge 170 degrees
- Ferment 63-68 degrees
- Rack to secondary vessel and age for 3 weeks. Add dry hops for the last 7 days.

Author:

Harvey Haynam III

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

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: 1/15/2017 3:19 AM

Notes:

Author:

Adirondman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 50

Mash Thickness: N/A

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: 12/7/2013 3:10 PM

Notes: This is the largest all grain mashing I have done to date. Almost 22 lbs of grain almost filled to capacity the mash tun. When the hot water was added I discovered pretty much the capacity of the cooler (22lbs) After 60 minutes and periodic checks to see the temperature stayed around 155, the concoction was drained, sparged, boiled for 60 minutes, adding hops and spices and lactose according to schedule. 6 gallon fermenting bucket was sanitized, filled and yeast was pitched around 6pm on 11/2/2014.

The grains were left in the mash tun for a small beer that followed approximately 15 minutes after the "Hazel's" wort was removed and sparged.

After 12 hours the bucket has not started to bubble. Moved bucket to kitchen counter.
Transferred to carboy after 1 week. Left for 10 additional days. Tranfered to the bottling bucket on the 19th and bottled 4 gallons of Aunt Hazel with final gravity at 1.023.
Aunt Hazel
36, 12 oz
1, 15.2 oz
3, 22oz

Total 513 or 4 gallons

Author:

insnekamkze86

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2

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: 10/10/2017 3:56 AM

Notes: Brew a imperial pale ale like normal.
Mash at 160 for a hour adding a bottle 375ml or 12 ozs of blue curacao and 2 ozs of cascade hops as well.
Add 2 ozs of hops at beginning of boil and then again at the end when you start your whirlpool.
Cool down to 70 degrees for pitching yeast.
Ferment for 7 days. Leave in primary fro another 2 weeks. Then bottle for 2 weeks.

Author:

Eriley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

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: 2/21/2016 8:49 PM

Notes:

Author:

Imperial Brewing Co

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2012 3:54 PM

Notes:

Author:

WildHighlander

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 8:02 AM

Notes: Mash grains at 154° F (68° C) for 30 minutes. Raise to 170° F (77° C) and hold for 15 minutes. Sparge at 170° F (77° C) for 45 minutes. Dry hop in secondary for 7 days. Water profile: Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm. Cold conditioned six weeks. Filtered to 7 microns.

Judges’ Comments
“Excellent choice of hops. Not overly hopped. Very drinkable!”

Author:

Blitzkrieg

Boil Size: 28.3 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Forced Carb

Priming Amount: 12 Psi

Creation Date: 5/25/2016 11:26 PM

Notes:

Author:

Klassic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.2

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: 10/26/2015 3:48 PM

Notes: Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains.

2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F).

On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours.

On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6.

On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6)

Day 7 - transferred to 66F fermentor.

Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days.

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 75

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: 4/16/2015 2:32 PM

Notes: 0.5g fennel seeds to add a liquorish hint.
100g dried currants.
3g CaCO3
7g CaCl2

after 8 months of secondary d = 1.035, which means 11% alc.