All-grain Homebrew Beer Recipes | Page 38 | Browse 220,000+ at Brewer's Friend

Author:

chewyheel

Boil Size: 7.65 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2016 2:45 AM

Notes: Mashed in with 5.5 gallons of 160 degree water into 14 lbs of maris otter.
Collected about 4.15 gallons from first runnings, all from maris otter.
Added specialty grains and 4.5 gallons of 180 degree water and let sit for 10 minutes, then collected 3.5 gallons. About 7.65 gallons going into boil.

After boil was completed I noticed I had extra wort that had dripped into the mash tun from the BIAB, a little over a gallon I think. Tested it on the refractometer and it still had plenty of sugar in it, reading at about 16 brix. So I boiled this for 20 minutes, cooled it then added to fermentor. Then dumped out some wort to get back to 5.75 gallons. This increased the gravity by about 3 or 4 tenths.

Rehydrated 3 packs of Safale 04, cooled to about 66 degrees then pitched into 54 degree wort and stirred vigorously. Had to move upstairs because temp was at very low end of fermentation range.

Actual OG 10.090
FG 10.018

Split batch after 3 weeks by racking 3 gallons on 24 ounces of frozen raspberries. Racked the rest into secondary with no additions.

Author:

Fro-Daddy

Boil Size: 33.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

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: 11/22/2018 3:00 AM

Notes: **DON'T TRUST WHIRLPOOL IBU**

https://aussiecraftbrewing.com.au/thread/1788/pirate-life-mosaic-ipa

Ale Malt 93%, Carapils 7%
OG: 1064 FG 1011 7% ABV
IBU: 58 (don't know the exact hop schedule but you could imagine there a substantial amount late)
Dry Hop: 4g/L (I would double that personally and add cryo to the keg)
Yeast: US-05 or liquid equivalent

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 9/6/2014 1:40 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 16 grader før pitching av gjær.

Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP351, WLP380, Safbrew WB-06

Author:

BrewHop

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 1.2

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: 9/14/2013 7:08 AM

Notes: Brewed 11/16/2013 Hit mash temp at 154 and recirculated about 3/4 of a gallon. Hit 5.2 pH on the dot. Pre-boil gravity was 1.050 which puts it at about 79% efficiency. I got a little less boil volume (8 gal) than usually, probably due to the absorption rate of the oats. I used Greg's chugger pump for recirculating and to sparge with and it worked really well. No problems with stuck sparge. It might have been why my efficiency went up but it's possible because I boiled less. I hit 5.75 on the dot. I also cooled the wort down to about 68F because I had some extra ice. First day temp was dropped down to about 62F and by evening had raised up to about 65F. Day two the brew was about 56 or 66F. Day 3 fermentation started to slow down a lot so I let it drift up to 68F and in the evening I took it out of the swamp bath. Day 4 it's at 70/71F. Bottled on 12/1/13 and then kegged a little bit of the excess. Got 24 bombers and 7 twelves on the bottle. Carbed it to 2.1 volumes of C02. Bottle Code OMS.

Author:

Shiny Head Brewer

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 102g

Creation Date: 10/25/2012 2:33 PM

Notes: Won "Club only" competition. JRHB in Richmond, VA 38/50. moved onto AHA but did not place.

Author:

Jimharryison

Boil Size: 7.8 Gallons

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 75

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: 1/31/2015 9:34 PM

Notes:
secondary and dry hop 20 days 62 .5 dif on the therm

Author:

Reichert

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.5

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: 10/11/2015 8:06 PM

Notes: Inspired by: http://www.nogne-o.com/year-round-production/imperial-brown-ale.html

Author:

munkkimaster

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.5

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: 4/19/2016 6:09 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 9:08 AM

Notes:

Author:

RapTom

Boil Size: 36 Litres

Boil Time: 80

Boil Gravity: 21.6

Efficiency: 83

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 7:14 AM

Notes:

Author:

Yooper

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 7:20 PM

Notes: Recipe is designed for 5.25 gallons of finished wort, because due to hops debris excess trub may be expected.
This should end with 5 gallons of finished beer to package.

Bright and juicy, this hop combination is the perfect blend for a very drinkable beer.

Author:

blkiddbrewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: N/A

Creation Date: 3/4/2015 8:53 PM

Notes: Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.

Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.

Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.

After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons

Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.

After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.

Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.

Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation. (0.9 oz of priming sugar per gallon)

Author:

liquid bread brewery

Boil Size: 6 Gallons

Boil Time: 1

Boil Gravity: N/A

Efficiency: 100

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: 2/15/2012 3:48 PM

Notes: Honey is mostly Mesquite topped off with wildflower. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary.

Add the oak at the end of primary fermentation.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 1/23/2015 1:41 AM

Notes: 1st in my three beer series inspired by Stephen Kings The Dark Tower.

Elderberries should turn this beer purple. I'll let you know.

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 77

Mash Thickness: 1.5

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: 8/3/2017 12:33 AM

Notes: ** YEAST STARTER **

1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 3.4 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 161F.
3. Add Grains @ 159F.
4. Allow Temperature to fall to 149F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

6. Total Mash Time: 90 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

7. Add 1.2gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes, collect 7.75gal into boil kettle.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.033) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.032)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes.
5. Add Northern Brewer Hops @ 60 minutes.
6. Add Hallertau Hops @ 25 minutes.
7. Add Sugar @ 15 minutes.
8. Add Saaz Hops @ 12 minutes.
9. Add 1 crushed Whirlfloc tablet @ 5 minutes.
10. Chill wort to ~70F after completion of Boil
11. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
12. Gravity feed wort from Mash Cooler into Catalyst Fermenter
13. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.051)

** FERMENTATION **

1. Goal Starting Temp: 68F
2. Allow beer to Ferment @ 68F for ~48 hours, then raise the temperature with controls by 1°F / 12-24 hours (max temp: 74F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.

** PRIMING **

"carbonate to approximately 3-4 volumes CO2"

Author:

Brett

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 3.8 oz

Creation Date: 11/27/2013 6:49 PM

Notes: Pitch yeast at 64°F (18°C) and let temp rise to 70°F (21°C) over the course of one week.

Package then carbonate beer to aprox. 3 to 4 volumes and allow to lager for one month at 45 to 50°F (7 to 10°C).

Priming Calculator:
Volumes of CO2: 3.0
Corn Sugar: 3.8 oz

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 6/16/2013 3:00 AM

Notes: One can of Hershey's Chocolate Syrup added to secondary in the 2.5 gallon split.

Skip the chocolate for "Dirty Blonde"

Author:

prospero

Boil Size: 9.25 Gallons

Boil Time: 180

Boil Gravity: 1.074

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: sucrose

Priming Amount: 3.6 oz

Creation Date: 5/25/2012 7:37 PM

Notes: 2 total Mexican and Madagascar Vanilla Beans

Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)

Bottle with CBC-1 yeast for proper carbonation due to high ABV

Author:

Tim Ostrander

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 57

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 3:29 PM

Notes:

Author:

mystikhybrid

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 11/23/2015 9:00 PM

Notes: Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g

HALF TO MASH... HALF To SPARGE

http://www.themadfermentationist.com/2013/04/nanus-naardensis-and-custersianus-three.html