All-grain Homebrew Beer Recipes | Page 476 | Browse 225,000+ at Brewer's Friend

Author:

Brewberk

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 2.5

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: 10/9/2013 8:05 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

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 g sukker/L

Creation Date: 8/7/2014 10:15 AM

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 14,5 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 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Author:

Chad DeVries

Boil Size: 6 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: 4/15/2012 9:26 PM

Notes: I don't know where to title this, but going with the name Chad's 4-Handed Imperial Stout. This was brewed with friend and brewer Will Johnston from 4-Hands Brewing in St Louis. This is actually a 3 gallon batch because in order to be able to do the boil in my kettles we had to knock down the size.

Author:

CarlsbergCuddles

Boil Size: 32.12 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 12:53 PM

Notes: Specialty Equipment

Utilizing Grainfather RIMS water calculations for mashing and sparging volumes.

Author:

Pcroas

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 6/8/2018 2:37 PM

Notes: Single-infusion mash at 151° F (66° C) for 45 minutes.
Draw 6 gallons and boil 60 minutes. Chill to 68° F (20° C) if possible.

Whirlpool and allow 15 minutes to settle before racking to fermenter.

After primary fermentation, rack onto pureed mangos. (Mangos change flavor as they age so it’s important to get them from the same tree or source whenever possible. Overripe mangos make for a somewhat putrid final product. Their sweetness also varies depending on the exact type of mango-some are sweeter than others.)

In seperate muslin bag, add hibiscus and a couple of sanitized marbles for weight. Suspend bag from a string so it can be easily removed after three days (or longer if a spicier beer is desired).

Ferment in secondary for three weeks. If possible, cold crash at around 45° F (7° C) for a couple of days to drop sediment.
Transfer through muslin bag or another filter into keg or bottling bucket.

Carbonate to 2.5 volumes or prime and bottle.

Extract Version

Substitute 5.5 lb (2.5 kg) pale liquid malt extract for the two-row malt and 0.5 lb (227 kg) liquid Munich malt extract for the Munich malt.

Steep crystal malt in 158° F (70° C) water for 30 minutes, strain, add malt extracts, bring to a boil, and proceed with the recipe as written.

Note: the actual color of the beer will have more of pink hue from the hibiscus, as opposed to the golden color in the image.

Author:

Ruskin Brewery

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2017 3:59 PM

Notes: Recipe is for "virtual volume" of 25 L. After boil make up only to 20 L and dilute to 23 L at bottling, which allows for losses.

After 2 mo. in bottle has lost that latex smack and is a very nice mild/brown ale. The nettles come through as the malt has dried out.

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 10:19 PM

Notes:

Author:

McBrewer99

Boil Size: 31.5 Litres

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 7/16/2016 8:15 AM

Notes: 1 Packs of yeast

Author:

w@lter

Boil Size: 16.7 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2016 11:29 AM

Notes:

Author:

SE AULD HWAEL

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 8 ° C

Priming Method: BrownSugar

Priming Amount: 47.4 g

Creation Date: 3/19/2020 5:43 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 10/12/2018 6:43 PM

Notes:

Author:

choephel

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/11/2018 9:35 AM

Notes:

Author:

nkgarfield

Boil Size: 6.65 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/1/2016 4:30 PM

Notes: https://community.grainfather.com/recipes/553765

based on https://www.homebrewersassociation.org/homebrew-
recipe/deschutes-fresh-squeezed-ipa-clone/

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: Corn sugar

Priming Amount: 3 oz, 21 days

Creation Date: 5/6/2013 2:33 PM

Notes: 3L starter built up over 3 days with an associated temp drop of 5F/day/L wort addition to ease the yeast into the lager temp range.
Mash at 150F for 75 minutes
Add 0 min hops, swirl, cover and let sit for 60 minutes.

will revisit fermentation steps here shortly.

once fermentation is complete, raise temp to 65F and dry hop for 3 days. bottle and let sit for 3 weeks at ##F.

Author:

CurlyMutt

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Force Carbonation

Priming Amount: 12 psi

Creation Date: 11/2/2015 4:01 PM

Notes: 11lb Gambrinus ESB Pale Malt (CAN)
1.25lb American Roasted Barley
.5lb Weyermann Smoked Malt (GER)
.5lb German Munich Light (<6 Lovibond) (GER)
.5lb Gilbertson & Page Flaked Oats (CAN)
.5lb Flaked Barley
.25lb Gambrinus Honey Malt (CAN)
.5lb Carafa Special Type 3 (GER)

Author:

Boil Size: 1.39 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 53

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: 9/2/2015 4:20 PM

Notes: 2nd in class, 4th quarter 2015, Carolina quarterly brew off.

https://carolinaquarterlybrewoff.wordpress.com/winners/2015-2/quarter-4-2015/

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 5:33 AM

Notes: from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2014 5:26 AM

Notes:

Added corn sugar with 10 minutes left in the boil
2 week primary
2 week secondary . 3 weeks if I have time
.5 simcoe .5 citrus .5 mosaic each 3 day dry hop. Then again for 3
Cold crash and fine for 4 days total

Author:

ThomasV

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 11:29 AM

Notes:

Author:

thisiskaleb@hotmail.com

Boil Size: 14.46 Gallons

Boil Time: 85

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/16/2020 9:32 PM

Notes: We messed up by adding too much where without adding rice hulls. The mash all stuck together allowing much our sparge water to go right down the sides. This left us with a lower original gravity than expected: 1.060

The souring process proved difficult with ph test strips. We couldn't get an accurate reading on our acidity and I don't think our beer turned out as sour as we wanted. (we only soured it for 18 hours)

Mash the grains at 155°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. There’s no need to hold the heat at 95°F (35°C), but don’t allow it to drop much below 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C) and follow the hopping schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.

Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).

HOPS AND ADDITIONS SCHEDULE
2.8 lb (635 g) lactose at 10 minutes
2.6 oz (37 g) Citra [12.2% AA] at 2nd whirlpool for 5 minutes
2.6 oz (37 g) El Dorado [15% AA] at 2nd whirlpool for 5 minutes
.8 oz (11 g) Chinese cassia bark at 2nd whirlpool for 5 minutes
5.4 oz (77 g) Citra [12.2% AA] at dry hop for 5 days
5.4 oz (77 g) El Dorado [15% AA] at dry hop for 5 days
1.4 oz (20 g) Chinese cassia bark at dry hop for 5 days
.5 oz (7 g) vanilla beans for 5 days
22 lb (4.1 kg) blackberries for 5 days