All-grain Homebrew Beer Recipes | Page 30 | Browse 225,000+ at Brewer's Friend

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2014 9:47 PM

Notes:

Author:

Schroedinger's Brewhouse

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 21.7

Efficiency: 70.5

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Speise

Priming Amount: 4.37 l

Creation Date: 10/22/2017 10:08 AM

Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.

Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.

It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.

Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.

Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.

Enjoy

Author:

Meadhawg

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: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4 oz

Creation Date: 4/29/2013 5:16 PM

Notes: OG 1.101
FG 1.034

ABV 8.66%

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

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: 10/25/2016 3:41 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2013 8:19 PM

Notes: in order to clear this beer like a lager you need to use gelatin, the original beer uses the decoction mash method, if used you will need to lose the aromatic malt and will give you more malt flavor

Author:

Oskar

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.031

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: 5/3/2016 11:41 AM

Notes:

Author:

Nebula Brewing

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 74

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: N/A

Creation Date: 9/18/2020 12:51 AM

Notes: 1oz Motueka FWH

200F Whirlpool — 0.5oz Columbus, 1oz Galaxy, 1oz Sabro 15m

170ish Whirlpool — 0.5oz Columbus, 1oz Galaxy, 1oz Sabro 15m

Author:

jwgrayson

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.097

Efficiency: 85

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: 9/23/2014 4:37 PM

Notes: http://www.homebrewtalk.com/f12/chocolate-cherry-imperial-stout-355900/

Author:

150Litner

Boil Size: 10 Gallons

Boil Time: 190

Boil Gravity: 1.07

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 5/20/2015 10:41 PM

Notes: Don't add too much in the way of salts since the wort volume will be reduced to nearly half.

Author:

sternanimal

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 12:59 PM

Notes:

Author:

brewmer

Boil Size: 7.7 Gallons

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: forced carbonation

Priming Amount: N/A

Creation Date: 9/3/2013 11:13 PM

Notes:

Author:

Samwhois75

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 65

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: 6/2/2016 7:34 PM

Notes:

Author:

jp_homebrew

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 1.4

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: 11/12/2015 8:02 PM

Notes:

Author:

Seaview Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 3/22/2016 10:57 PM

Notes: This recipe is an all citra hop pale ale that straddles the APA/IPA line.

It takes the best elements of two highly regarded all citra ales: Zombie Dust and pseudoSue to create something of my own.

3 Floyds Brewing Co. Zombie Dust clone recipe here:
http://www.homebrewtalk.com/showthread.php?t=303478

Toppling Goliath Brewing Co. pseudoSue clone recipe here:
http://www.homebrewtalk.com/showthread.php?t=443295&page=1

Author:

Sašo Škrlj

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 1:05 PM

Notes: Beamish-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%

Ingredients
6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Author:

eschmehl

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/23/2014 8:45 PM

Notes:

Author:

DewsBrews

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2014 5:31 PM

Notes: Mash Notes
8.3 Gallons at 166 degrees for 60min
8-9 Gals to 180 degrees

Author:

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/26/2018 8:33 PM

Notes:

Author:

YoungBrewCo

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 10:09 AM

Notes: Pasteurize rapsberries in pint of water with pectin before adding.

Author:

fire442

Boil Size: 6.5 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: 3/1/2012 3:21 AM

Notes: 1700ml starter used with 2 packages of yeast.