All-grain Homebrew Beer Recipes | Page 328 | Browse 220,000+ at Brewer's Friend

Author:

Anders Riseng

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 3:56 PM

Notes: 4 rør gjær i 5 liter starter gir grei yeastcount.

gjæres tre uker i gjæringsskap ved 10 grader, karboneres i romtempteratur 2 uker. Oppbevares så mørkt og kjølig frem i mot passende anledning.

Author:

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 12:54 PM

Notes: Slurry from #0006. Aprox 150ml.

Author:

Gullsrock

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2016 6:27 PM

Notes:

Author:

Distortiontm

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 76

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 3:14 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/the-kernel-imperial-brown-stout-london-1856

Author:

Germainium

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2019 3:55 PM

Notes: 1) 4 gals Hinkley springs into mash and boil - heat to 169F

2) Add salts and mash in - PH 5.3

3) 75 minute mash, no stir then reciruclate/lauter at finish - about 2 gallons (1 gallon prior to raising mash tube)

Efficiency at 75% as expected - had to stir and take 3 readings and got variances around 1.070 - 1.073. Measured in hot wort trusting ATC

4) Begin sparge with 4 gallons of room temp pouring 1 gallon about every 15 mins slowly allowing it to rinse grain - ended up about 6.25 gallons

5) Boil and Hop following recipe, cool then whirlpool. Recirc wort through hop screen during WP hops - clogged a bit due to trub so watch next time

OG 1.077 - need to boil longer next time as 1.081 was target

6) Transfer to Fermenter and shake vigorously - ended up just less than 5 gallons in Fermenter (~4.75g)

7) Cool steady at 67F and pitch decanted starter from fridge, still cold

8) Fermentation started by morning so ~12 hours. 24 hours in and blow-off bubbling hard

9) After 7 days I pitched dry-hop and pumped in co2 through my blow-off rig (has a co2 quick disconnect on a T-valve that can seal from my SS brew bucket)

Measured some FGs and got 1.020 - hit target

10) After 2 days on DH I dropped the temp to cold crash at ~38F and let crash for 3-4 days adding in co2 to keep positive pressure and ensure no oxygen

11) Kegged by pumping out a keg filled with sani into another keg and then closed transferred into the keg

12) Slow and steady carbed at 2.4 vols @ ~38F in kegerator

Author:

remmons

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: N/A

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: 4/8/2016 9:01 PM

Notes: Heated water to 170 - 4.0 gallons went into the cooler and went down 5 degrees as expected. Added 13lbs of grain and temp readings showed readings from 144 to 157. Added more hot water because it was a thick mash and my temp was too low. Probably 5gallons. Generally leveled out at around 146-150. Would have preferred to have it at the 150-154 range and an opportunity to do more stirring down.

40 minutes into mash - stirred. Temps still ranging from 146-150. Exactly what I was hoping for.

Mashed for 70 minutes this time as well.

First run: 3.3 gallons
Second run 4.7 gallons

SG: 1.044 (11 brix) -- 75.54%
After 2 days, fermentation stopped for the most part
4 days later:
FG: 1.026 (6.57 brix) -- Refractometer Corrected @ 1.013 (3.20 brix) -- 75% attenuation
7 days later:
FG: 1.025 (6.3 brix) -- Refractometer Corrected @ 1.012 (2.98 brix) -- 77% attenuation

ABV: 5.50%

Author:

Trekker23

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 7/2/2015 10:44 PM

Notes:

Author:

thegrantickle

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 74

Mash Thickness: 3.1

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: 1/10/2021 6:30 PM

Notes: Ferment at 15C.
Raise to 20C for 3 day diacetyl rest.
Condition at 15C.

Author:

mpride1911

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/12/2013 4:05 PM

Notes:

Author:

Brook Harris

Boil Size: 6.6043 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/24/2011 11:56 PM

Notes: A evolving Mint Chocolate Stout. Recently I posted an Imperial recipe as well! Still comes off a bit strong (roast/chocolate) so we're working on the ingredients balance.

Author:

Boil Size: 5.75 Gallons

Boil Time: 55

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.3

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: 10/18/2015 10:33 PM

Notes: Added a cocoa nib tincture a can of sour cherries in water and 32 oz pure sour cherry juice at secondary. It tasted good coming out of primary despite low volume (~4.5 gal).

Second best beer I've made out of 30+ batches.

Author:

brunsy70

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 9/26/2016 10:32 PM

Notes:

Author:

GTR Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

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: 2/20/2017 12:58 PM

Notes: Brewed by Todd Dyson and Tyler at Tyler's house on 2/18/17. Second of two batches. Used new sparge arm and 15 gallon aluminum brew kettle. Red X is a new red tinted malt, no need to add other grains. This is a Patalaska clone by Stone. OG 1.076
Dry hopped at 4 days prior to bottling with 1.5 Cascade, 1 Amarillo
Final Gravity was right on: 1.017!!
Used Brewer's Friend priming sugar calculator because we cold crashed for 12 hours and bottled when the temp of the beer was 43 degrees. Calculator directed us to use 2.6 oz of sugar i two cups of water.

Batch yield 40 bottles

Author:

Armarir

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 1:45 PM

Notes: şişelerken epey bulanık bundan önceki hoppy gibi?

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 3/18/2017 10:37 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 18.39 psi

Creation Date: 12/9/2019 2:16 AM

Notes: Starter Specifications:
11 grams of Saflager 34/70
0.75L using 77g DME

Author:

bdr0679

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.35

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: 7/7/2013 2:34 PM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/20/2017 11:43 AM

Notes: This is a great example of a soured Belgian Quad. Using the omega yeast (OLY212) strain will produce a lot of great flavor and aroma components however, allowing the beer to oxidize in a 20 L wooden barrel for several months will allow more subtle and complex flavors to arise.

A 90 minute mash and a 90 minute boil is a must for this beer to get all the components out of the simple grain bill.

Author:

Bier Lems

Boil Size: 78 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 51

Mash Thickness: 2.75

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: 5/1/2015 9:35 PM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2016 4:50 PM

Notes: Dry hop at tail end of active fermentation.