All-grain Homebrew Beer Recipes | Page 51 | Browse 220,000+ at Brewer's Friend

Author:

Sixhand

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 6/28/2018 6:00 PM

Notes:

Author:

Wharf Works

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 45 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2018 6:32 PM

Notes:

Author:

Solli

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3oz

Creation Date: 12/13/2012 3:05 PM

Notes: Copy of Spring Kölsch, same grain bill, totally different hop profile, going for more fruity flavor with Citra and Crystal hops.

The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts.

This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :)

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:

Nick Mc

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 3

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: 8/19/2018 4:09 AM

Notes:

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:

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:

Norwegian Brewer

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 10:45 PM

Notes:

Author:

SJB Homebrew

Boil Size: 25.4 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 3:50 AM

Notes: Blend raisins and allspice with 1 cup wort and add to boil with 5 mins remaining.

Roast and mash carrots, mix with boiling water and cool then add to primary

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:

Eyvindur Karlsson

Boil Size: 7.39682 Litres

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: 10/18/2011 12:06 AM

Notes:

Author:

Brewing Bard

Boil Size: 5.8 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: 2/11/2013 11:44 PM

Notes: lagered on 3/14/2013. Keep at 37 for 8 weeks.

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 >

Author:

GIRK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 60

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: 7/11/2014 9:07 PM

Notes: Added crystal, de-bittered, and chocolate grain last 15 min of mash.

All spice adds to secondary were for 5 days.

Used Vodka to sanitize the spices added to secondary.

Final was 1.029

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:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 4:19 PM

Notes: Completar até o volume máximo da panela na rampa de infusão.
Lavar a cama de grãos com 10 litros de água ou até completar o volume da panela. (20 L)
Acrescentar o lúpulo de aroma no ZERO minuto da fervura, desligar o fogo e colocar (Cascade 8g).
Esperar a temperatura cair para 20°C e adicionar a levedura, mexer bem para oxigenar o mosto.
Fermentar entre 18°C e 20°C por 6 (seis) dias.
Transferir para o maturador e clarificar a 1°C entre 7 a 10 dias.
Prime com açúcar refinado 4g/L.
Garrafas temperatura ambiente por 10 a 15 dias.

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:

theHomemadePint

Boil Size: 35 Litres

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 73

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 10:36 PM

Notes: Ferment at 19-21C (66-70F) for two weeks
Transfer to secondary and age with a vanilla bean for 1-3 months
Bottle and let stand at room temperature for 2-6 weeks

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: 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