All-grain Homebrew Beer Recipes | Page 4633 | Browse 225,000+ at Brewer's Friend

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2018 10:47 PM

Notes:

Author:

Boil Size: 2500 Litres

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 65

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: N/A

Creation Date: 8/7/2021 5:41 AM

Notes:

Author:

Reverence Barrel Works

Boil Size: 580 Litres

Boil Time: 60

Boil Gravity: 20

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2021 5:40 PM

Notes:

Author:

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 74

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: 5/26/2021 4:11 AM

Notes:

Author:

BrewmeisterMyren

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 1/15/2021 3:15 AM

Notes:

Author:

BellsGS

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

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: 12/16/2020 6:34 PM

Notes:

Author:

NEGROLOPEZ

Boil Size: 1300 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 50

Mash Thickness: 2.8

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: 12/2/2020 8:10 PM

Notes:

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 92

Mash Thickness: 2.75

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: 4/14/2019 6:04 AM

Notes: culture was harvested from domaine des cinq auteles cider. It was thick and sour (pediococci and lactobacilli most likely), with very low attenuation in fast fermentation conditions. Aged with used oak chunks.

Author:

cristajon

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: azucar mesa

Priming Amount: 8gr/litro

Creation Date: 4/4/2018 6:30 PM

Notes: fermentacion en damajuana 8dias
2ª fermentacion en garrafa agua 8 litros en nevera 4 dias

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 2.5

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: 8/3/2020 9:36 AM

Notes:

Author:

Cajunbubba

Boil Size: 9.6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 68

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: N/A

Creation Date: 1/11/2021 6:31 PM

Notes: 1.2 L starter
Brew Day 1-11-2021
Pitch at 67, then drop to fermentation temperature
Day 0-7: Ferment 64-66
DAY 8 Raise Temp to 70 & Dry hop
Day 10 start Cold crashing target 50 by end of day 10
Day 11 continue cold crashing to 37 by end of day 11
Day 12 Keg.
Force carb 2.6 Vol CO2

Author:

Alton03

Boil Size: 29 Litres

Boil Time: 120

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2020 7:36 PM

Notes:

Author:

Mean Face Brewing

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 81

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2019 3:22 PM

Notes: - Brewed on 3/17/19
- Took mash water and sparge water volumes from the Grainfather brew session tool
- Expecting mash efficiency of 88% which implies a pre boil gravity of 1.061
- Mash temp settled right it at ~151F , but first 10 min of mash was lower (147-149F)
- Hit 14.7 plato pre boil gravity which converts to 1.060 vs. 1.061 target so 86% mash efficiency vs. 88% expected. Note: let wort cool below 80F on the digital Hanna refractometer to get most accurate and consistent reading.
- Expecting to boil down to ~6 (5.95) gallons so boil-off tool estimates 1.069 OG. Actual original gravity reading was 16.6 plato which converts to 1.068 vs 1.069 expected.
- After boil had ~6.0 gallons (expected ~6.0) in the kettle and ~5.5 gallons made it into the fermenter
- Pitched the yeast starter and set fermentation chamber at 64F, bumped to 65F on day 4, then 66F on day 6, then 67F on day 7, then 68F on day 8 (held here).
- Brewed on Sunday, round #1 of dry hops went in on Wednesday, and round #2 on the following Sunday
- Packaged on 3/31/19, FG was 1.011 (at 69F) which converts to 1.012 so 80% attenuation vs 73% avg. and 75% expected
- Tasting notes: great armoa and hop flavor, classic NEIPA haze, good bitterness level, one of the best beers I have made!

Author:

Dallas Nicita

Boil Size: 6.5 Gallons

Boil Time: N/A

Boil Gravity: 1.057

Efficiency: 70

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: 7/14/2022 1:55 PM

Notes:

Author:

Forwood Brewing

Boil Size: 5.65 Gallons

Boil Time: N/A

Boil Gravity: 1.053

Efficiency: 60

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: 8/21/2022 10:37 PM

Notes:

Author:

Karissa & Robert

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 9/13/2022 5:21 AM

Notes:

Author:

AZBrewer

Boil Size: 7.24 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 67

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/9/2023 3:33 PM

Notes:

Author:

badbadmojo

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/26/2023 5:12 AM

Notes: Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding Brewers Crystals and Whirlfloc according to the schedule. After the boil, stir or recirculate for about 5 minutes to create a vortex and add the knockout/whirlpool hops (at about 205°F/96°C). Continue to spin, cooling if possible to 180°F (82°C), and add the remaining whirlpool hops. Chill to about 69°F (21°C), oxygenate the wort, and pitch a healthy yeast starter.

Ferment at 72°F (22°C) for a few days, or until the gravity has dropped to about 1.024, then raise the temperature to 75°F (24°C) for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again. Package and carbonate to about 2.45 volumes of CO2.

BREWER’S NOTES

Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).

Brewers Crystals: These are a commercially available blend of glucose solids and corn syrup; they are a way to add strength while maintaining body and mouthfeel—similar to malt extract, but without malt flavor.

Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.
Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.

Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel.

Author:

Astaroth

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 76

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 8/29/2023 11:16 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.152

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 9/26/2024 8:52 PM

Notes: DIRECTIONS
Mill grains and mash at 151°F (66°C) for 60 minutes. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort.

Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 169°F (76°C) if possible, then add whirlpool hops and allow 15 minutes to steep.

Chill to 64°F (18°C), aerate wort, and pitch yeast. Ferment at 68°F (20°C) until complete and gravity has stabilized, and the beer has passed a VDK test.

Then cool to 50°F (10°C) and hold there at least 24 hours. Drop as must yeast/trub as possible (or rack to secondary) and dry hop for 3 days. Then drop hops, crash, package, and carbonate.

BREWER’S NOTES
Water: We target a chloride-forward profile with a relatively low total minerality. Additions: We recommend adding yeast nutrient due to the high gravity. We don’t add any kettle finings for this beer.
Dry hops: We rouse the dry hops with CO2 once a day, keeping positive pressure to the tank to avoid oxygen ingress.