All-grain Homebrew Beer Recipes | Page 410 | Browse 225,000+ at Brewer's Friend

Author:

Orca

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2013 9:03 PM

Notes: Should be ready fermented within 3 weeks. Secondary on Cornelius, 14 days without carbonation. 21 days carbonated to 2.5 Vol Co2. First attempt fermented to FG 1,014 in 3 weeks 10-12 degrees Celsius. The BC hop give the beer more body, and a long lasting, not to hoppy aftertaste. Next time I will use Irish Moss or Whirlfloc because it took a long time to clear it completely. Good luck:)

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 8/11/2018 2:36 AM

Notes:

Author:

cameronbrown

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 16.8

Efficiency: 83

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2015 6:54 AM

Notes:

Author:

RTL

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 4/23/2015 5:22 PM

Notes: 2 packets of yeast is 0.58 pitch rate.

Bring strike water (8qts) to 159 in pot on the stove, once at 159 remove from heat (should drop to about 149F with grains). Add grains in bag to pot at stir well, leave for 1 hour. If you want a dry stout remove the grains after 0.5 hours and stir in your malt extract, do not apply heat let is rest for 1.5 more hours. This will allow the beta to break down the complex sugars in the extract.

In a separate pot heat sparge water (8qts) to 180F.

Pull grain bag out of kettle and set in colander on top of pot.

Once grain is out reapply heat. Sparge grain until no sparge water remains or the kettle is filled to the desired level.

Bring to a boil and continue as usual.

Author:

crayfish_dc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 3:10 PM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 79

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: 11/16/2015 5:55 PM

Notes:

Author:

lyna

Boil Size: 164 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 1:33 PM

Notes:

Author:

Alepp

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 59.5

Mash Thickness: 0.64

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: Sucrose

Priming Amount: 1.9 OZ

Creation Date: 3/15/2016 9:19 PM

Notes: Collect an additional 1/2 gal. of late runnings and, in a separate vessel, reduce to near syrup consistency. Add reduced runnings to boil kettle with 15 min. remaining in boil.

2nd Place - Strong Ales - SNERHC 2016

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

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: 9/28/2016 3:56 PM

Notes: KCBM Special Category 1st Place - Food Beer

Author:

Nicage

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 20

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2016 3:47 PM

Notes:

Author:

JBlick

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 72

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: 1/29/2017 3:55 AM

Notes: Recipe Author in Zymurgy listed the following:
OG: 1.066
FG: 1.011
Bitterness: 42 IBU
Color: 43 SRM
6% ABV

Chill and run into carboy. Let stand until break material and particulate matter visually settle out, then rack remaining wort into fermenter.

Keg and carbonate to 2.5 volumes of CO2

**Partial Mash Recipe**
Mash 2.25 lb Golden Promise with flaked barley and torrified wheat for 30 minutes at 152 F. Add remaining malts and hold 30 minutes. Drain, sparge wort into kettle, and dissolve 3.75 lb Maris Otter LME into wort. Sparge until desired boil volume is reached and continue as above.

Author:

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.25

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: 4/4/2020 8:05 PM

Notes: Alternate Yeast: Wyeast 1272 American Ale II

1800ml Starter

FROM BREW 365

Denny Conn's Rye IPA
Hop and Spicy!

This is another recipe created by Denny Conn and made popular around the various internet forums. It is a hoppy, refreshing, West-coast style IPA with the added spicy layer of Rye.
It is quite light in color and has an easy-drinking, medium body. The hops provide a flavorful hop base while not being too biting.
The Beer

This IPA starts with a somewhat standard bill of 2 Row and some 60L Crystal for color and a bit of caramel and sweetness. Interesting, Flaked wheat is added for a bit of texture and, along with CaraPils, helps head retention. What makes this beer somewhat unique is the addition of 3 pounds of Rye. Rye adds a spicy, somewhat crisp, and perhaps peppery flavor to this IPA.

The hop treatment is US West Coast with Columbus and Mt. Hood hops providing the clean, citrus, refreshing bitterness. The First Wort Hopping technique is supposed to impart a smooth aroma/taste addition that is comparable to about a 20 min. addition.

The hopping schedule is finished off with a dry hopping addition of Columbus hops to give this beer a refreshing taste and aroma.
--------------

Author:

janih

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 3

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: 1/12/2019 11:11 AM

Notes: Simpson's Maris Otter
Viking Munich Dark
Simpson’s Heritage Crystal Malt 150 EBC
Simpson’s Chocolate Malt

Kotiolut 2020 kisassa 28/50

Author:

Flying Weasels Home Brewery

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2018 3:51 PM

Notes: Recipe for a classic Bohemian Pilsener
Updated JAN2026 for new larger s/s decoction pot. I based this on SALT08, but I've made a few adjustments too.

This is a 38L batch. Two 5-gallon fermenters, not the FastFermenter. It's too much work to only yield 26L.

It's a decoction mash too. I have a second burner and a s/s pot that will hold up to 19L. I organize it so that the 2nd burner is close to the mash tun. I carry a lot of hot steaming mash back and forth!

Idea: BUY A 3.5 Kw Induction Heater instead of using the gas burner. Safer, easier, and probably faster.

**YEAST**

My preference is ESCARPMENT LABS CZECH LAGER LIQUID YEAST but any true lager yeast could be used.

Set up a starter two days before the brew. It should follow the "Pro Brewer 1.75 lager" setting on the BF Yeast Calculator. Normally a two-step starter is required.

**GRIST**
Just lager malt and acid malt.

400g acid malt has typically been good enough to get a pH of 5.2. For a couple of brews, I set the amount to 700g but that was too much! Dialing it back henceforward...

**DECOCTION MASH**

Use mash cheat sheet at google drive in my beer and brewing folder.

Dough in (protein rest) and first decoction
-------------------------------------------------------------
* FIll HLT w/ 40L water (80% RO & 20% Spring)
* Bring HLT to 134F and dough in 27L.
* - Strike temp =/ 122 °F (50 °C). Hold for 10 minutes (maintain until return of first decoction)

Pull a thick decoction: one-third to one-half the mash; s/s pot is ~70% full and contains ~ 11 Kg of mash (tare of kettle is 3.2 Kg)
Heat the decoction to 150°F; hold for 10 minutes // as soon as you are anywhere near 150F, kill the heat!
Heat the decoction to 162°F; hold for 10 minutes
Heat the decoction to a boil; boil for 20 minutes. ('boil' means visible boil plus 208F thoughout, with lots of stirring.)

Beta Amylase rest and second decoction
-------------------------------------------------------------
* Return the decoction to the mash, strike temp = 144–147°F ; hold 15 minutes (Maintain with HERMS, if necessary, until return of second decoction.)
* Pull a second thick decoction one-quarter of the mash; s/s pot is ~70% full and has 13 Kg of mash (pot tare is 3.2)
* Heat the decoction to 162°F; hold for 10 minutes.
* Heat the decoction to a boil; boil for 10 minutes.

Alpha Amylase rest and mashout
-------------------------------------------------------------
* Return the second decoction to the mash, strike temp = 158°F; hold for 30 minutes.
* Use HERMS to raise temp to mashout 170F
* get a sample before you sparge. (For SaltMines5, the gravity was 1.096 at this point!)
* Sparge and lauter as usual

**HOPS**

Use 450 alpha points (my system - g * AA%) or 16 AAU (BF system - ounces times AA%) or 30 IBU (BF-reported) of a noble hop. Normally Saaz or Hallertau. Ideally, all of those values should line up with the same values.

Do the first wort hopping thing (https://byo.com/article/first-wort-hopping-techniques):
Take a quarter of your bittering hops and toss them in the kettle as soon as there is wort heating in it. Don't wait for it to reach a boil. Throw the rest in when it reaches a boil, and boil for the usual 60 minutes.

**FERMENTATION**
This recipe has occasionally had problems with sluggish fermentations. And DMS issues. Consider krausening in the future as a remedy for such problems. https://byo.com/mr-wizard/krausening-for-homebrewers/

Author:

J A

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 0.75

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: 2/13/2017 9:41 PM

Notes: April 2017 - First successful competition for me. SAAZ - South Austin Area Zymurgists bi-monthly Wort Waltz Competition - a very social "bragging rights" contest complete with traveling trophy that features close competition with seriously good brewers and good beers.

Winner - 2nd Place Belgian Brew Brawl Specialty IPA category.

Author:

Gerry P

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 6/9/2015 4:44 AM

Notes:

Author:

Dorimo

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2015 4:54 AM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 9/19/2014 4:51 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash. ( I used can un spiced pumpkin in all steps )

Secondary - 10-3-14 added 2 oz vanilla extract, 1 cinnamon stick, 16oz pumpkin flesh, 1/2 teaspoon graham cracker extract and 1/2 tsp pumpkin pie spice. Will sample in a week.
Btw- tasted really good

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

Author:

71 Chevelle SS

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2014 5:27 PM

Notes: Brewing today 5/24/14

My OG 1.062

6/7/14 - California Chrome fails to capture the triple crown, and my FG= 1.011

ABV 6.69%

7/25/14 - Tweaked recipe, added 1 lb. of Victory Malt. Brewing tomorrow.

1/17/15 brewing this again OG=1.066
FG =1.019 early tasting, yum