All-grain Homebrew Beer Recipes | Page 49 | Browse 220,000+ at Brewer's Friend

Author:

Arjun malji

Boil Size: 1200 Litres

Boil Time: 90

Boil Gravity: 15.2

Efficiency: 95

Mash Thickness: 2.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 7:49 AM

Notes: Give it as much conditioning time as possible this will result in the creamy mouth feel like a stout.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2018 5:40 PM

Notes:

Author:

Rleeret

Boil Size: 7.5 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: 1/23/2016 3:07 AM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 7/25/2019 8:56 PM

Notes:

Author:

unviewtiful

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 9:25 PM

Notes:

Author:

TheGecko

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 12:33 PM

Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day.

Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3.

After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7.

Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation.

NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 4.8 oz

Creation Date: 2/5/2016 4:41 PM

Notes: The extract can be substituted for real strawberries added to secondary. I find real strawberries to be highly variable. Only use a high quality extract, like the one available from beanilla.com

Author:

Wolf Pack Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2019 7:07 AM

Notes:

Author:

Matt McGreevy

Boil Size: 5 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: 2/23/2011 8:29 PM

Notes: Why spend $2 a pound for flaked corn when you can hot-air pop $.16 worth and achieve the same thing? A full pound of popcorn is an enormous volume, so pop it directly into your mash. It compacts and breaks down when it gets wet.

Author:

robert.schenk@shinternet.ch

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 6:41 PM

Notes:

Author:

Jan Torstein

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2018 9:45 PM

Notes:

Author:

partylights

Boil Size: 7 Gallons

Boil Time: 90

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: 6/18/2012 3:23 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 0.7

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: 11/17/2018 2:45 PM

Notes:

Author:

YoursHog

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 8:56 AM

Notes:

Author:

Toombstone

Boil Size: 28.3 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 4.464

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2014 5:52 PM

Notes: Brewed using the 20L Braumeister. Add sugar dissolved in a warm wort directly to the Braumeister 10 minutes after rolling boil.

Author:

p2beer

Boil Size: 23 Litres

Boil Time: 90

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: FORCED CARB

Priming Amount: N/A

Creation Date: 6/2/2012 6:58 AM

Notes: MASH IN 10L WATER FOR MASH TEMP AT 66C FOR 90MINS
RAISE MASH TO 75C FOR MASH OUT
SPARGE WITH 22L WATER AT 76C
FOR BOIL VOLUME OF 23L
BOIL FOR 90MINS
FOLLOWING HOP ADDITIONS AS DIRECTED
COOL TO 20C AND COLLECT ENOUGH WORT FOR
20L IN FERMENTER

ALL GRAINS JOE WHITE

Author:

Phat Kat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

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: 10/31/2015 6:00 PM

Notes: 3rd place in the schooner homebrew competition in cream ale style.Table 4 light hybrid.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 73

Mash Thickness: N/A

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: 2/20/2014 2:52 PM

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 l meskevann og 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 65 grader i 75 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). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

recreation brewery

Boil Size: 42 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: 4/10/2012 7:37 PM

Notes: pitched on 04-14-12 @ 63* raised to 65* overnight. Oxygenated with pure 02

1.013 by day 4 (04-18-12), dry hopped 4.6 oz in small batch (15.5) and 5.4 oz in larger batch (23.5)

1.011 on day 8, 04/22/12

Very nice beer if you are into a smooth drinking Pale Ale, with lots of front end flavor and aroma, without insane amounts of back end bitterness, like alot of other pale ale's these days!

Author:

Lenny

Boil Size: 8 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: 2/22/2012 2:58 PM

Notes: The Basics:
I developed this recipe for a 6 gallon batch knowing that 1/2 a gallon will be left in the pot to avoid as much trub as possible. That said you will be fermenting 5.5 gallons.
All rest temperatures are in the tun, not strike water. You will need to calculate your strike water based on your grain temperature and type of mash tun you are using.
I use yeast starters in all of my recipes with what I think are excellent results. For my starters I compose the starter wort to closely approximate the sugar profile of the target batch. This helps the yeast develop the best cell membranes to ferment the final wort with little to no adjustment. I typically use a 1 quart starter for gravities 60 and above, and half quart for gravities below 60. I allow the starter to ferment a full 3 days to allow glycogen reserve buildup and settling. Then I pour out the first little bit of starter, pour the middle bit into a glass, then pour out the rest leaving mostly only the yeast cake. Then I smell and taste the bit in the glass to ensure there are no infections lurking. Sanitation is paramount.
The Beer:
I've brewed this batch a number of times. It is not at the high end of the Imperial/Double IPA spectrum, but it gives the drinker all the in-your-face hop aroma and flavor one could want, backed by balanced malt flavor and body. The Warrior hops are the cleanest high alpha hops I've found. Using them in the FWH and the boil set the foundation of the hop character of this beer. And while the remaining additions are all Centennial hop additions, because of the times and the fact that Centennial is already a complex hop, you get all the complexity you need. If you want to swap out for the other American "C's" (Citra, Crystal, Cascade, etc...) all of them will work well, but give this a go first.
Give this bad boy 10 days in the primary at 64-65 degrees, then rack to a secondary. Let the beer condition for 2 more weeks in the secondary, then add 1 oz. each of Centennial & Willamette whole hops for 1 additional week of conditioning with dry hops. As an alternative to 2 ounces of whole hops in the secondary, you can leach/rinse the Willamette hops with a small amount of boiled water or even better a boiled bottle or 2 of beer. I use this approach to add 1/4 ounce of Polyclar 10 with the boiled beer.