All-grain Homebrew Beer Recipes | Page 449 | Browse 215,000+ at Brewer's Friend

Author:

Pogue mahone

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 44

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/16/2022 7:58 PM

Notes:

Author:

Alex Freitas

Boil Size: 7 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: N/A

Priming Amount: N/A

Creation Date: 3/16/2011 4:16 PM

Notes: 3/25/11 - 1.019. 1.25 oz muddled mint leaves, 6 oz of baker's chocolate racked into secondary fermentor. Tastes real good, slight off taste that lingers, otherwise real good.

3/28/11 - 1.018 - Real strong mint flavor, hopefully the carbonation and cold serving temp will dull the mint out a little. Want to bottle ASAP so the mint doesn't grow anymore. Wish I could get some more chocolate and less mint. I do love mint, but I don't know if others will.

Author:

scotthogan17@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 6/13/2015 7:59 PM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 74

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: 8/15/2015 12:44 AM

Notes:

Author:

DMEhrlich

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

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: 9/25/2015 2:50 PM

Notes:

Author:

Switz007

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 1.25

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: 12/15/2015 5:42 PM

Notes: Cocoa Nibs - 5 oz added to each carboy after primary fermentation complete for 3 - 5 days

Coffee tincture split between the batches and added to each keg.

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.45

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: 12/8/2018 3:03 AM

Notes:

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: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g/l

Creation Date: 3/1/2016 3:03 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 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP002, WLP005, WLP013, WLP023, Danstar Nottingham, Safale S-04.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

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: 4/17/2021 3:01 PM

Notes:

Author:

Nosybear

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 7.75 psi

Creation Date: 8/18/2020 6:36 PM

Notes: Acidify wort with lactic acid to pH 4.5 before souring.
Incubate lacto to pH 3.6 using sous vide, water bath. Kettle sour: Cool to 110 degrees, pitch lacto, cover wort with plastic wrap and purge headspace with CO2.
Boil, add hops and spices per recipe.
Add pureed cucumber at high krauesen, 2 days into fermentation.
Check saltiness at packaging and adjust as necessary.
Can test pitching lacto with yeast.

8/18: Pitching K-97 without aeration, rehydration as test.

8/13/21: Modifications: Acidulated malt removed, added 4 oz wheat malt. Using Philly Sour yeast. Brewtan B removed, yeast nutrient added. Lactobacillus removed.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: Corn Sugar

Priming Amount: Keg with 11.19 PSI

Creation Date: 11/20/2016 10:23 PM

Notes:

Author:

ElementalVoid

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 7/30/2016 7:32 PM

Notes: Original source: JonnyFive - Dirty Birdy IPA
http://www.brewersfriend.com/homebrew/recipe/view/339789/dirty-birdy-ipa

Took gold in American ipa category and best to brew at 2015 Parkway Pro am.

Author:

Jon Eisen

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 5:06 AM

Notes: Mash/Lauter into keg.
Kettle sour for 1 day at 100 degrees with WLP Lactobacillus D.
Siphon into kettle.
Boil 60 minutes, adding hops in the last 15 minutes, with a fining agent.
Add in lemon (for flavor/sour) and lactose (for sweetness).
Primary fermentation
In secondary, add tea leaves in a muslin bag and lemon zest in a separate muslin bag.
Take lemon zest out in two weeks.
Take tea out in four weeks.

Tea may be Rooibos, Black, or Green.

Author:

Beardbrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 3/14/2016 8:30 PM

Notes:

Author:

Herman

Boil Size: 18 Litres

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: 9/18/2012 9:34 AM

Notes:

Author:

Herr Braumeister

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: BelgianCandySugar

Priming Amount: 5 oz

Creation Date: 2/28/2016 6:46 PM

Notes: Add the sugars between 10 minutes and flame out.

Westvletern 8 clone

Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf

3rd place at 2020 Amador County Fair (despite several complications, including bad yeast at outset)

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 3.0 oz.

Creation Date: 2/17/2016 8:32 PM

Notes: Make 1L yeast starter at least 48 hrs prior to brew day.

Taste: Malty flavor. Lots of nut and caramel undertones. Consumes your mouth with flavor.

Color: Color is perfect for a brown ale.

Smell: Heavy caramel smell.

Things to Change: Increase carbonation slightly (changed in recipe already). Possibly reduce Amber grain to roughly 15% of grain bill to lessen strong nut and caramel flavor.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 3:30 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 06.29.15 4:20PM
Gravity End of Sparge • SG 1.056
6:00PM Full Boil in 12 min. 6:12PM
Gravity End of Boil (OG) • 1.0 7:30PM@81°
Gravity (FG) • 1.066 8:00PM
Date: Pitch Yeast • 07.01.15
Date: Keg Day •
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

NeiloGD

Boil Size: 10 Litres

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: N/A

Priming Amount: N/A

Creation Date: 5/13/2013 3:36 AM

Notes:

Author:

UnderBedBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2019 3:25 AM

Notes: