All-grain Homebrew Beer Recipes | Page 474 | Browse 215,000+ at Brewer's Friend

Author:

Victorian Ghost

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2014 11:00 PM

Notes:

Author:

Brew Lab

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 8:36 PM

Notes: Extract Version of Blvd Calling IPA,

Author:

NannoBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.7

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: 7/8/2016 2:12 PM

Notes: * Water chemistry is very important for this recipe
** At start of boil I pulled 1 gallon of wort off and boiled down by 2/3 to 1/2 until slightly syrupy. This is a key technique I do with all Porters.

Add 1lb toasted and 1lb untoasted coconut after completion of fermentation. Blend in grain bag and add to keg for 1 week or until desired flavor. Then remove.

Add 3oz coco nibs to keg sanitized grain bag after coconut stage. Allow to marry with beer for 1 week before serving and leave in keg for the very short life cycle of beer.

*** I had to stop making this beer because it was too good.

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 77

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: 3/9/2021 3:22 PM

Notes: Brew Day/Pitch Temp = 70F
Day 3 = 72F
Day 5 = 75F
Day 7 = 77F
Fermented for total 14 days
Cold crash for 1 week
Package and carbonate at 30 psi for 36 hours, reduce to 12 psi serving pressure
Final pH = 3.5

Raise sulfate levels on the next batch. Hops a tad muted to my liking.

Author:

d3m1g0d

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Sugar + Water

Priming Amount: 1 US CUP + 1.5 Gal/ Boiled and chilled, added directly to fermenter and gently stirred prio bottling

Creation Date: 3/5/2019 2:12 AM

Notes:

Author:

Puck8605

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2019 6:31 PM

Notes:

Author:

mirthfuldragon

Boil Size: 6.7 Gallons

Boil Time: 20

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2017 12:01 AM

Notes:

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 7/29/2017 5:04 PM

Notes: ** YEAST STARTER **

1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP001 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for 72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 3.6 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 170F.
3. Add Grains @ 168F.
4. Allow Temperature to fall to 158F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.2gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.034) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.034)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.045)
5. Add Kent Golding Hops @ 60 minutes.
6. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes.
7. Chill wort to ~70F after completion of Boil
8. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
9. Gravity feed wort from Mash Cooler into Catalyst Fermenter
10. Allow Ranco/Chest Freezer to adjust wort temperature to 1F below goal starting temp (64F)

ORIGINAL GRAVITY: ______________ (goal: 1.045)

** FERMENTATION **

1. Beginning Fermentation Temp: 65F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 68F.

Author:

The Brew Mentor

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 11/16/2012 10:45 PM

Notes: Recirculated for the entire mash. Low heat applied to MLT and slowly raised temp. Cut fire at 152°. Temp raised to 154 and then slowly dropped back down. Eff up to 78%
end running's were 1.010
Added 1 tsp. Lactic acid to the 25 gallons of sparge water.

Author:

amcclain

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 1.25

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: 5/2/2016 4:56 AM

Notes: Pitch 250g of rehydrated US-05

Author:

Eastern Christiania Brewery

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 16.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Table sugar

Priming Amount: 290 gram

Creation Date: 1/27/2016 2:01 PM

Notes: Enkelt forklart: Nøgne Ø malt og Grimstad Humle. Men mørkere i fargen enn Grimstad.

Mesking 60 min på 68 grader.
Høy mesketemperatur gir mye restsukker, lavere temperatur gir et tørrere øl.
Lav mesketemperatur og lang mesketid (90 min) = tørt øl.
Høy mesketemperatur og kort mesketid (60 min) = fyldig øl.

Men kjele varmes opp til 78 - begynne å tappe sakte. Under 1 liter pr min.

Meskevann. 78 grader. Estimert 49 liter skyllevann. Under 1 liter pr min. Skal ikke ta mer enn 1 time.

Koke 60 min.

Siste 100 gram skal tørrhumles under gjæringstid. Dette vil medføre gresssmak i ølet med 3 uker gjæring. Tilfør evt mer ved 15 og 1 min.

Total tid: 60+60+60+50. 230 min + evt Whirlpool kjøleskap Easytronic Aclassoppvarming. På 60 litr tar det ca 40 min å varme opp til 100C.

Gjære i 3 uker. Siste 3-4 dager på badegulv.

Estimert 80 flasker.

Author:

pete11

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.1

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: 9/28/2015 8:46 PM

Notes:

Author:

Jon B

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2015 8:01 AM

Notes: Pitching both Lochristi Brett Blend and Melange blend.
Add Chocolate Malt at sparge for color extraction.

Author:

veswill3

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 11/2/2014 10:10 PM

Notes: This is a modification to an award winning recipe found at http://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/

Directions say to primary for at least a month, then secondary for another 3, or 6 if you can wait that long.
The original directions suggest that it peaks around 8 months.

to add vanilla, slice 3 vanilla beans down the center and spread the bean apart. Soak in enough bourbon (Makers Mark) to cover for a week. Then add everything to the beer when racking. We added the beans in a hop bag for easy removal. remove beans in a few days depending on taste.

Why VIIIRIS? V for vanilla, III for 3 beans, RIS for Russian imperial stout.
The VIII is also my initials

Author:

mystikhybrid

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2014 9:36 PM

Notes:

Author:

Dave's Dreaded

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.048

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: 6/12/2013 7:55 PM

Notes:

Author:

raiderrob

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.56

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 5.8 oz

Creation Date: 12/4/2015 4:30 PM

Notes:

Author:

JonyMac

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 9:45 PM

Notes: 6 vials - ferment from 64 -> 70 -raising 1º per day

Mash - step mash:

Start the mash at 131F for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Then raise to 168F and hold for 10 mins (mashout).
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
60-90 min fly sparge with ~5.6-5.8 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank can help with high gravity beers like this and is highly recommended.
Pitch yeast and start fermentation at 64F, allowing temperature to rise to 70F over one week (raise 1 degree per day). Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible, but not critical), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.75

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: 4/27/2018 3:45 PM

Notes: Foundation from Kitchen Sink Wheat which had a great hop character. Moved 20 min hops to 15 min and changed 5 min addition to whirlpool. Changed aroma to dry-hop.

Base recipe for multi-yeast experiment.

6/20/19: Changed mash schedule from stepped 148/150/152/154 to 152/154/156. Added crystal 10 and crystal 60

10/2019: Changed 1oz Cent to 2oz Cascade at flameout. Aroma with last batch was great. NO Columbus @ 60 min, armpit character noted from this batch. Added 1oz to dry-hop. Removed a 15 minute and moved to whirlpool.

10/2020: Too bitter on the frontend. Boiled with 3oz Sterling @60 min. No bueno. Shifted bittering charge to 30 mins. Malt, color and head retention were great. Fermented with WLP007, swapped main recipe with that, tasty.