All-grain Homebrew Beer Recipes | Page 51 | Browse 225,000+ at Brewer's Friend

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 1:40 PM

Notes: Note: Dry hop in primary first 4- 7 days, secondary dry hop again for 4-7 days.

Author:

BeerBeak

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 2:14 AM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Author:

GODDOG

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.33

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: 5/29/2017 7:32 PM

Notes:

Author:

TampaTony

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 69

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: 10/26/2013 4:31 PM

Notes: This is a single infusion mash. Mix the crushed grains with 5 gallons of 165F strike water to stabilize the mash at 153F. Hold for 45 minutes, vorlauf for 15 minutes and begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.049 SG. Boil for 60 minutes, adding hops and nutrients according to schedule. Turn of heat, give the wort a stir for about 1 minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill. Aerate & pitch at 65F and let warm to 68F. Ferment for 1 week or until fermentation has died down. Rack to a secondary vessel and cool to 60F. Condition for 4 days, add dry hops, condition 10 more days for a total of 2 weeks. Bottle or keg.

Author:

machrochirus

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 40

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2015 7:29 PM

Notes:

Author:

Pats Fan

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

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: 5/7/2017 3:45 AM

Notes:

Author:

Speckled Pig

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 1:16 PM

Notes:

Author:

Black Lion Homebrewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.75

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: 3/11/2015 8:25 PM

Notes: Original Recipe from John Palmer
OG 1.034 16 IBU, 15 SRM

6.0 lb Marris Otter Pale Ale
1.0 lb crystal 60
0.5 lb Special Roast
0.5 lb Flaked Oat
0.5 lb Flaked Wheat
0.25lb Chocolate

0.5 oz EKG 5% 45min
0.5 oz Progress 5% 45min

Wyeast 1275 Thames Valley

3 oz American Medium oak cubes

Author:

capsicum

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 11:46 PM

Notes: A quaffable golden ale with a bit of sweetness, tropical aromas from Citra and plenty of Aussie galaxy hops and a hint of passionfruit (add 100g boiled fresh pulp or a small can in secondary fermentation)

Author:

MSmith

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.25

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: 11/29/2015 4:10 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2013 9:07 PM

Notes: This recipe follows closely to a Black Butte Porter clone recipe with minor adjustments.

Nibs and oak chips are negligible. Add to taste.

---Batch 1: 8/3/2013---

- Substitutions: Warrior for Nugget. Belgian chocolate for American chocolate. 120L for 90L.
- No starter- 2 vials instead
- Crap. I got Flaked Wheat vs Malted Wheat. I'm not actually sure they had malted wheat. I changed the recipe to account
- 1 week: After a week it's done fermenting (it fermented HARD for a couple days). FG is at 1.016 (estimated since I never took an OG).
- Added only 6oz of the cocoa nibs. It already smelled so chocolate'y.
- Added the 8oz of extracted oak chips and a vanilla bean.
- 2 weeks later: FG still at 1.016. Hydrometer tasting was amazing. Kegging.
- VERDICT: Perfect. If anything, it tastes a tad sweet. Almost like a lacto stout. But that is probably fine for a crow pleasing beer.

---12-7-13--
- This time I used malted wheat (not flaked) but had to sub UK chocolate for another 4oz of regular chocolate. Ah well.
- Spices: 8oz cocoa nibs, 4oz of med toast french oak soaked in whisky and rum (I divided those up into 2 equal bowls and put plastic wrap around the top. Will extract for 2 weeks then add to primary and let it sit for another week in the fermentor.
- OG: 1.059 (refractometer)
- 12-17-2013 Added chocolate & wood. FG: 1.016 (hydro)
- Tasting notes: Oak chips were too overwhelming. Man, chips suck. And 8oz is waaay too much. Half that would have been better.

Author:

Coyote Cave Brewing Co.

Boil Size: 13.75 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/4/2017 12:28 AM

Notes: 1.5L, 6.3 Cups H2O; 5.4 oz DME
3.0 L, 12.6 Cups H2O; 10.9 oz DME (+6.3 cups; 5.5 oz DME)
4.0 L, 16.8 Cups H2O; 14.5 oz DME (+4.2 cups; 4.5 oz DME)

Author:

Nikolnikov

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 10:50 PM

Notes: - Add phosphoric acid to get pH down to ~5.3

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 4/18/2016 2:29 AM

Notes: Add a Campden Tablet to 10 gallons water to remove chlorine/chloramine (as required).

Water treated with brewing salts to: Ca=50, Mg=5, Na=10, Cl=50, S04=150

1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins Mashout to 168F.

60-90 min fly sparge with ~6 pH water. Collect 9 gallons in the boil kettle.

Boil for 60 to 90 minutes. Lid on at flameout with 0 minute hops start the whirlpool for 30 minutes then start chilling immediately.

Cool wort to 60F and aerate well. Ferment at 60-62F for 7 days then room temp until complete.

Rack to keg in the keezser , chill at near freezing (if possible), 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.

Package as you would normally. I keg and carbonate on the low side to minimize carbonic bite and let the hop/malt flavor come through.

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 14.2

Efficiency: 65

Mash Thickness: 2.9

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: 1/7/2016 7:10 PM

Notes: Ferment w us05 when slows add roselare, oak peg
diluted in fermenter to about 14p

pitched 1 us05 directly into 23L

still activity fermentation with krausen on d7

gravity was at 4°P, diffrent sample already at 3°P

nevertheless racked to glass-bottle and added roselare

krausen fomres again immediatly

how will this turn out...sour enough..??

by d10 all yeast dropped in glas sample fg =4°P measured = 3.4-3.2°P, this is really a bit low, should have stopped at 5°P

pellicle drop 31.9.16

Author:

Imperial Brewing Co

Boil Size: 3.5 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: 2/17/2012 6:28 PM

Notes: CaraAroma - imparts fuller body and improved malt aroma.

Biscuit - Toasted malt with a warm bread or biscuit flavor and aroma.

Aromatic - strong malt aroma

Caramel 60 - grainy sweetness, pleasant toasted bread and caramel flavor

Golden Promise - Sweet, clean flavor

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 8:30 PM

Notes: can use White Lab, WLP 800, or when not available WLP 802

Author:

perogi

Boil Size: 12.7 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2013 11:35 PM

Notes: In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the conical and add 12 oz of Dextrose, then pour back into the conical. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.

Author:

pflynnku

Boil Size: 6.125 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: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2015 5:44 PM

Notes: Supposed to emulate Maui Brewing's Coconut Porter, but very little coconut flavor came through.

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Corn Sugar

Priming Amount: 117.7

Creation Date: 9/18/2013 2:53 PM

Notes: I used The recipe directly from Zamil Zainasheff and John Palmers "Brewing Classic Styles". I made some changes because I was not able to get the exact ingredients that were in the book. I used London Ale 1028 also. I believe that this will be more on the English Porter side of the style but it should still be great. Thanks Zamil and John!!
< I just started popping the caps off this brew and it is really quiet drinkable. I may be brewing it again soon. It is the first recipe I have followed in awhile but I cannot find any real flaws in it.If I brew it again I might add a few more points of flavor hops. This beer tastes very smooth with the hops not jumping out so if you like a ton of hop flavor keep that in mind. Cheers >