All-grain Homebrew Beer Recipes | Page 45 | Browse 220,000+ at Brewer's Friend

Author:

jimbodaman

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

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: 4/13/2014 3:13 PM

Notes:

Author:

cowace2

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2014 5:36 PM

Notes: 2 L starter

Ferment at 60, rack to secondary

Dry hop 1 oz Columbus, 1 oz Falconer's Flight in secondary

gelatine in secondary

Author:

Amateur Zymology

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: 0.5

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 100 g

Creation Date: 3/28/2014 1:11 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 7/10/2018 6:49 AM

Notes: Chocolate rye not available at my local home brew supply store, tried to roast my own. The rye burnt so using chocolate malt in place.

Author:

B. Freymuller

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 9:20 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 11/16/2020 4:47 PM

Notes:

Author:

Sean Dawson

Boil Size: 18.85 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2020 10:59 PM

Notes: Using http://brulosophy.com/methods/lager-method/

Starting at 12 c

Will ramp up to 19 c slowly after roughly 50% attenuation

Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc.

Author:

FrogBaseball

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/20/2016 5:20 PM

Notes:

Author:

swissRico

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 3.18

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: 5/28/2015 7:56 AM

Notes:

Author:

Jason Cox

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

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: 5/8/2017 11:08 PM

Notes: Directions provided by Midwest Supply. See link.

Heat Strike Water:
Heat at least 4 gallons of water to 160–165º, depending on the temperature of your grain. Mash temperature should be 152º F.

Mash in:
Using a mash paddle, mix the crushed grain with the water. Make sure to mix it up well to avoid any dry pockets, or “dough balls”.

Once the mash is well mixed and sitting at 152º F, cover and let it rest for 60 minutes.

Sparge:
While your mash is resting, heat 5 gallons of water to 168º F. Perform a batch sparge to collect 7 gallons of wort and bring to a boil.

The Boil:
As soon as you see a rolling boil, set your timer for 60 minutes and add 0.5 oz Centennial hops.

Boil for 40 minutes then add 1 oz Cascade hops.

Boil for 10 minutes then add 1 oz Cascade hops.

Boil for 10 minutes then add 2 oz Citra hops and turn off heat. Allow to steep 10 minutes before chilling.

Cool and Aerating the Wort:
Cool the wort to below 80°F using an ice bath, adding ice made from boiled water to top off your full volume, or using a wort chiller (best method). Once your wort is below 80°F, transfer it into your primary fermentor, and take a hydrometer reading. See our FAQs for tips on taking a hydrometer reading.

Use One of These Methods for Aeration:
• Pour the cool wort between two sanitized buckets several times.
• Mix and stir vigorously for several minutes with a sanitized spoon.
• Aerate with the Midwest Supplies Aeration system for up to 10 minutes (7862).
• Add pure oxygen for 2 minutes with the Midwest
Supplies’ Oxygenation Kit 2.0 (40033).

Fermentation:
Pitch (add) your yeast and store your fermentor in a dark area with
a stable temperature of 65–72°F. Leave until primary fermentation is complete, usually between 7–14 days. If you’re unsure, take a hydrometer reading.

Optional, but highly recommended: Rack to a 5 gallon carboy for secondary fermentation and aging. Midwest recommends a 3 week secondary fermentation for this kit.

Dry Hops:
5-10 days before packaging the beer add 1 oz Citra and 1 oz
Cascade to the fermenter.

Bottling:
Remember to clean and sanitize all of your bottling gear. Mix priming
sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling bucket. Rack your beer on top of the priming solution, making sure it gets mixed in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for 1–2 weeks to carbonate.

Enjoy with friends and family!

Author:

Mike Theodore

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 6:00 PM

Notes: The beer is much better if you let it bottle condition for at least 4 weeks, 5 weeks is even better.

Author:

Catnip Brew

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

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: 4/23/2017 9:00 AM

Notes: Mexican Lager Yeast White Labs WLP940 2 pakker

Zest of two limes was added in the last 15 minutes of the boil

Fermented at an average temp of 14 degrees for 8 days

Conditioning for 30 days.

Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.

Rognli's Close To Corona
OG = 1049
FG = 1012

Bryggesystem: Speidel 20l

Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.

Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.

Alt kjøres i kvern med 1.2 mm

Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.

Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.

CaSO4 i skyll - 1 g.

Vann i Kjele = 26l
Skyll = 5l

Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78

Kok:
90 min på 101 grader + 2 drpåer foam Control

Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.

Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.

Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader

10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.

Modning:
2 mnd. på 2-4 grader

Nyt! (med en dråpe lime ;) )

Author:

amccue90

Boil Size: 5.97 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2022 5:34 PM

Notes: https://www.northernbrewer.com/collections/beer-recipe-kits/products/irish-blonde-all-grain-kit

Additional information
SKU: 0224, 0223
Beer Color: Light
Original Gravity: 1.059
Total Time to Make: 6 weeks
Regional Style: British
Alcohol Content: Medium
Yield: 5 Gallons
Beer Style: Blonde Ale,Irish and Scottish Ales
Fermentation Type: Ale

90 degrees and very humid on day of cook (June 16, 2018)

Author:

duncans

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 8:12 PM

Notes: Final grav target should be 1016.

Author:

Cain Piper

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 2.7

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: 8/10/2017 1:35 AM

Notes:

Author:

BatRastard

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 1/19/2013 4:47 PM

Notes: This brew won gold in the Sangre de Cristo Craft Brewers SMaSH Competition. (Single Malt and Single Hops) Very hop forward but the Citra kept it from going over the top.

Inspiration came from reading of a Hungarian brewery that came up with a "hoplager" as their answer to the American IPA. Not sure what their IBU's came in at but I know I exceeded it. Never planned on it winning and was striving for outlandish. I thought I hit my mark but everyone who's tried it, liked it. (I'll try more hops next time ;) )

If you choose to make this beer make sure you do a good diacetyl rest and give it plenty of time to lager. Mine came out crystal clean with no off flavors. (that's what saved it with the judges)

Author:

bradoslovich

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.75

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: 3/9/2016 11:38 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=503828

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 12/10/2016 4:20 PM

Notes: Brew as a normal blonde
Pitched 2 packets of Safale S-05
Add 3lbs. of pasteurized raspberries in a dry hop bag for 7 days, then cold crash

This is a very quafable beer. Raspberry flavor is not overpowering and it is still a relatively dry beer

Author:

mjsanders21

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 6:44 PM

Notes: Day 0: Vitality starter 1,000 ml with 1 pack of WLP830 for 4 hours. Pitch @ 65*F
Day 5: Dry hop
Day 10: Pour 170*F gelatine+water into keg, then transfer beer. Set to 25 PSI
Day 11: Depressurize down to 8 PSI
Day 18: Sacrifice first pint, then enjoy