All-grain Homebrew Beer Recipes | Page 483 | Browse 215,000+ at Brewer's Friend

Author:

Chef Chad

Boil Size: 7 Gallons

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: 6/10/2012 12:24 AM

Notes: Ginger and peppercorns will be added. This is a white ipa

Author:

bhive01

Boil Size: 7.08 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2020 6:22 PM

Notes: 2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring.
I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good.
Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?)
Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4.

Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster

Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)

Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.

Author:

seyahmit

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2020 1:01 AM

Notes: I received the approximate grain bill in mashed and unboiled wort from Petrichor Brewing. They made a 10 Bbl version with the malt percentages in the recipe. I decided on the style and what hops and yeast to use. All the participants will bring the beers they made back as part of a small festival and competition.

Author:

Killbot4000

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2018 7:12 PM

Notes:

Author:

theyeastkeeper

Boil Size: 279 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 83

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: 7/27/2017 4:44 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2017 9:27 PM

Notes: Earl Grey Tea addition: @kegging

These notes came directly from the recipe source at The Mad Fermentationist...

"Dosed (Keg) with 3 cups of tea brewed with 1 oz of Russian Earl Grey tea from PA Dutch General Store. Used a French press, dosed in stages, mixing and tasting until the flavor was where we wanted it."

Author:

Ozarks Mountain Brewery

Boil Size: 14.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2016 5:47 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 12:19 AM

Notes:

Author:

NixonBrew1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn sugar and Disoranno Amaretto

Priming Amount: See Below

Creation Date: 2/8/2015 5:56 AM

Notes: Use the booze for bottling. 750 ml disoranno. 1 oz corn sugar. This is equivalent to about 3.8 oz corn sugar because the Disoranno has 3 grams of sugar per oz. So a 750 ml bottle has just under 3 oz of fermentable sugar.

I boiled the corn sugar in some water and then Dumped that in the bottling bucket. Then just dumped the disoranno in because its already sterile.

The disoranno brings the abv up to about 5.6%

Had a cask aged almond stout at Helms Brewery in San Diego. Thats where I got the idea

Update: its a little over carbed. Omit the 1 oz corn sugar

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

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: 1/19/2015 4:52 PM

Notes: Before starting sanitize all equipment that will come in contact with the mead. If you are concerned about wild yeast in your honey, pasteurize or use campden tablets.

Steps are illustrated here: http://www.homebrewersassociation.org/how-to-brew/mead/mead-making-tips/

1. Warm up the honey to make it viscous (80F) for easier pouring. Do not heat over 160F.

2. Blend honey and cider with cold water; Top off carboy to 5.25 gallons. For smaller batches, use a 75% water and 25% honey mixture.

3. Add yeast nutrient and stir to oxygenate.

4. Add yeast and ferment at 68F. Use WLP775 English Cider (use a starter) yeast or Lalvin 71B yeast.

5. For the first three days, degas by shaking or stirring with sanitized spoon and add yeast nutrient every 24 hours.

6. Once fermentation is complete (~14-21 days) rack from primary fermenter to secondary and let rest for 2 months to a year.

Add vanilla bean and cinnamon to carboy for optional flavor a few days before bottling.

Bottle when certain fermentation has ceased and let age minimum of two months.

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.3

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: 11/2/2014 12:47 AM

Notes: Hops were fresh, whole leaf and picked in 2014, three days of drying, used within two weeks of picking, Columbus, Summit and Chinook
Infused with Coconut and Chocolate prior to keg

Author:

Hills

Boil Size: 341 Gallons

Boil Time: 90

Boil Gravity: 13.3

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 2:53 AM

Notes:

Author:

HopDawg

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

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: 3/9/2016 11:04 PM

Notes:

Author:

mike v

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/31/2015 6:17 PM

Notes:

add dark candied sugar 3 minutes to end of boil

Author:

Dawg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.75

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: 8/19/2016 12:56 AM

Notes: Pecan Pieces were roasted on the stove top, stirring frequently, stopped, blotted with a paper towel trying to soak up any residual oils, then toasted again, and blotted again.

Water for the coffee was boiled, covered with sanitized aluminium foil, and chilled. 2 - 1 ounce HEB "Texas Pecan Coffee" was added to a 64 ounce sanitized container and water added, then refrigerated overnight. The cold brewed coffee was strained and added at kegging.

This beer won a Pro-Am with Operation Fermentation, (Cane Island Alers) in 2017. This beer was later brewed with No Label Brewing.

Author:

truongnxsv

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 10:08 AM

Notes: Nghiên cứu thêm

Author:

Grossy

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.3

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: 5/27/2017 1:49 PM

Notes:

Author:

jmcnamara

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1

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: 8/13/2017 10:10 PM

Notes:

Author:

TheDG

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: Dextrose

Priming Amount: 100g

Creation Date: 11/20/2017 5:03 PM

Notes: Additional Lagering at 4 deg C for 21 days

Author:

BrewerJohn

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 1/22/2012 7:03 AM

Notes: This was my first all grain batch and decided to go big or go home. I realized a few things before I started. My lauter was definitely not large enough so I bought a bigger one and improvised.
I missed temperature on the Mash, hit 160+ and had too much volume to add cold water so I just went with it. I mashed out at 172.

I plan on main fermenter at least 2-3 weeks if not a month to a month and a half. Secondary will go as long as I can stand.

I don't want to be too pushy with this batch with the hop schedule as big as it is, I mean 4 oz at boil start, and another 7 at 10 minutes. Its a beast.