All-grain Homebrew Beer Recipes | Page 44 | Browse 220,000+ at Brewer's Friend

Author:

ZBrewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 11:36 PM

Notes: 2018 had stronger alcohol/whiskey flavor, probably from the higher ABV of the base beer. Whiskey adds about 1% ABV.

Author:

Mad Medic Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2014 2:55 PM

Notes: A Whisky Barrel Smoked Irish Red Ale.

Grain 74.8º

Strike Water @ 163º
Sparge Water @ 170º

Secondary / Aging: 1 month

Pre-boil Gravity: 1.039
08/23/14 OG: 1.064
08/30/14 FG: 1.015

2 Wyeast 1084 smack packs

This beer placed 4th place overall for the 1st annual Pies and Pints Homebrew Contest. 10/29/2014

Author:

KristofferD

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.065

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: 8/19/2015 2:16 PM

Notes:

Author:

richard_mcateer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2017 1:31 PM

Notes: Allow primary fermentation to complete (~10 days), then dry hop for ~4-5 days, then cold crash/fine.

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 5:52 PM

Notes: Mash in with 4.75 gal. at 164 for rest at 149 - 60 min.
Infuse 4.8 gal. at 193 for rest at 168 - 15 min.

Lauter and collect 7.5 gal.
Pre-boil OG 1.054

Boil for 90 min.
Add sugar at 60 min.

Cool wort to 62 and pitch yeast.
Allow fermentation temp to rise to 78.

Author:

PaterSeverinus

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 79

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 5:29 PM

Notes:

Author:

TKbrews

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2014 1:35 AM

Notes:

Author:

Stapo

Boil Size: 38.95 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

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: 7/28/2020 2:36 PM

Notes:

Author:

Denbo

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 5/23/2014 1:46 PM

Notes:

Author:

Boil Size: 24.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 4.5

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: 2/5/2018 8:39 AM

Notes: Yeast has been cultivated from a bottle of "Brugse Zot"
Starter OG: ~1.040 ; 2L

So

Author:

Ozarks Mountain Brewery

Boil Size: 14.65 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 1:36 AM

Notes:

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/5/2012 1:45 AM

Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.

The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle.

Author:

steveski

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 2.6

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: 3/13/2019 5:15 AM

Notes:

Author:

ToxicBrews

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 56

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2014 8:18 PM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 12 psi

Creation Date: 8/28/2014 2:32 PM

Notes: Acidulated malt is for lowering mash PH. It can be subbed for lactic/citric acid as needed for water treatment.

Author:

blueflint

Boil Size: 3 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: priming sugar

Priming Amount: 2.25 ounces

Creation Date: 8/21/2012 2:40 PM

Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops.

Author:

jasonclick

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/11/2014 11:29 PM

Notes:

Author:

Lil' Wheaty's

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 77

Mash Thickness: 1.75

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: 12/14/2014 5:07 PM

Notes:

Author:

Jan-Erik

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Sukker

Priming Amount: 7

Creation Date: 1/27/2016 11:10 AM

Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.

Author:

Bitwise Brewing

Boil Size: 12.5 Gallons

Boil Time: 10

Boil Gravity: 1.038

Efficiency: 75

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: 3/20/2020 5:38 PM

Notes: 24 hours after pitching the yeast, dissolve the contents of 2
yeast nutrient packet in a small amount of water and bring to
a brief boil in the microwave. Cover, allow to cool and add
directly to the fermentor.

48 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor.

72 hours after pitching the yeast, follow the above procedure and add 2 more packets of yeast nutrient directly to
the fermentor

If you chose a citrus flavoring, add the crystallized citrus
packet to 1 cup of water until dissolved. Heat to boiling
briefly. Gently stir half into the primed seltzer. Taste, and add
additional flavoring solution according to your preference of
flavor intensity. If you did not opt for the citrus flavoring, you
can either create a straight hard seltzer or add your own fruit
juice/puree for something unique.