All-grain Homebrew Beer Recipes | Page 335 | Browse 220,000+ at Brewer's Friend

Author:

Vestsio Køståms

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 85

Mash Thickness: 2.8

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: 7/16/2015 7:17 AM

Notes: White Labs WLP001 / Wyeast 1056 / Safale US-05

68°C i 60 min, 78°C i 5 min.

OG: 1.046 FG: 1.010 IBU: 18 Alkohol: 4,7% EBC: 29 ME1: 75%
Volum: 25 liter

Gjæring
14 dager på 18-21°C

Author:

Roex

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.003

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2015 8:57 AM

Notes:

Author:

RockHopper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2020 7:34 PM

Notes: Add rice hulls to mash

Author:

jakesnake2384

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 3:15 AM

Notes: Mash at 149 for 90 minutes with a Ph of 5.5 Sparge with 185 water. Collect 7.0 gallons in the kettle and boil for 15 minutes.

Cover and let cool to 115F. Added lactic acid (about 4 ml) to get the Ph to 4.6. Lactobacillus brevis 2 ltr starter, purge with CO2 (from picnic tap of Empty Keg going into headspace, and then wrap whole kettle in plastic wrap. Keep temp between 100 and 115 using therm wrap. Check pH after 24 hours. Target Ph is 3.3-3.8, preferably 3.4

Be prepared to boil and finish the beer after 24, 48, or 72 hours when target pH is reached. Pitch a 2 ltr starter of Brett (or US-05 for a cleaner ferment)

Author:

Bakke Brygg

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 3/3/2017 12:17 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i noen minutter etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

Gjær-alternativer: WLP400 Belgian Wit/WLP570 Belgian Golden Ale/Fermentis T-58

Author:

Tsai94

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 11:35 PM

Notes:

Author:

John Abrahamsen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 10/30/2016 6:55 AM

Notes: 7 days or 50% AA at 8c.
5 days at 20c.
3 days at -1c with gelatin.
Drink.

Author:

Erl

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

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: 2/24/2018 6:47 PM

Notes:

Author:

crito

Boil Size: 7.74 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

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: 3/25/2013 5:17 AM

Notes:

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Bottle Condition

Priming Amount: N/A

Creation Date: 11/26/2013 2:52 PM

Notes:

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2014 5:44 PM

Notes: Experimental one. Big and complex malt flavor.

Make sure you pitch low, (13C) and keep it around 16 through high karusen. This reduce the banana flavors. You can also replace WLP300 with WLP380 if you like less banana.

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2015 8:44 PM

Notes: 4 lb fresh Mango added to secondary fermenter with dry hops

Author:

japa2121

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 64

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: 1/18/2020 12:12 AM

Notes:

Author:

FrankAnders

Boil Size: 24.4 Litres

Boil Time: 90

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: 4/11/2012 12:21 PM

Notes:

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2016 7:26 AM

Notes: Brewtarget OG 1.048 FG 1.012 Alk 4,7% IBU 32

Author:

mysteryshrimp

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 1/20/2016 9:43 AM

Notes: Fermented with lager yeast, it's a pre-prohibition lager. Fermented with Belgian yeast, starting low and finishing high, it's a single/patersbier/table-beer.

Author:

puli

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 85

Mash Thickness: 3.2

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: 8/31/2017 5:46 PM

Notes:

Author:

Drew Nealis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 3/7/2018 2:34 PM

Notes: Based on my hefeweizen recipe, this fruit hefeweizen earned me 2nd place in the People's Choice award at the 2018 Made on American St homebrew / bbq fest in Philadelphia.

Primary – 2 weeks | Secondary – 2-3 weeks

ADDING GRAPEFRUIT!
Gently scrub/wash two grapefruits with water, then pat dry. Peel completely, careful not to to keep the white pith underneath as it will add bitterness and completely change the taste of your beer. Add peels and 7-8 ounces of plain vodka (I used New Amsterdam, but any mid-shelf vodka should do) into a sanitized jar. Seal with sanitized lid, let peels soak under vodka for at least 1 week.
When ready for secondary, add roughly half of the peels and half of the now grapefruit-infused vodka into the carboy. Let sit for 2-3 weeks.
When kegging, add half of remaining peels (1/4 of original peels) into a nylon bag or tea strainer, any way you can keep them from floating around on their own. Also, add 1/3 cup 100% grapefruit juice. Carbonate as you would any hefeweizen (i used 20psi for 1.5 weeks)
If bottling, use the grapefruit juice as mentioned above, but use the peels and priming sugar as you see fit.

When all done, you will have remaining peels and infused vodka. I'm not sure what you can do with the peels (I tossed mine) but I recommend you make a nice fruity drink with your vodka! Vodka, grapefruit juice, ice, and lemon lime soda or seltzer work veeeeeeery well together.

Author:

jojacques

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 4/26/2016 7:23 PM

Notes:

Author:

Final Boss

Boil Size: 6.67 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

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: 1/24/2021 12:11 AM

Notes: 3 cut and scraped Vanilla Beans soaked in 4oz of Bourbon added at Kegging

Froze 10lbs of Strawberries, brought to room temp and pureed then added to fermenter in strainer bag for 10 days after completion of fermentation

2 to 4 oz of Strawberry Extract added at Kegging

Small Dram (5 to 15ml) of Marshmallow Extract at Kegging

Dry hopped after completion of fermentation for 4 days

0.5oz of El Dorado will be Keg Hopped

Note: Depending on your method of adding fruit, this will give you ALOT of strawberry flavor which we love over here. If you prefer more balance or subtle flavors, skip the extract