All-grain Homebrew Beer Recipes | Page 517 | Browse 215,000+ at Brewer's Friend

Author:

LJvermonster

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2014 2:02 PM

Notes:

Author:

Sean Dawson

Boil Size: 18.3 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/12/2021 11:03 AM

Notes: I guess it's not a strict Tropical Stout since I'm going to add coffee, maybe cacao nibs and put barrel cubes in the fermentor but that was the base I started from.

I ground 150g of coffee with my espresso coffee machine and put it into the mash with the malt. I'm hoping that it reduces the green pepper flavours that I hate in coffee beers. I am sacrificing control by not adding it as cold brew in secondary and I'm probably sacrificing efficiency of coffee extraction but I'll see how it goes.

I chucked the oak cubes in at yeast pitch to avoid opening the fermentor and to hopefully shorten the time I have to wait until I get flavours from them.

Author:

Gcb5508

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2020 1:47 PM

Notes: 1.5 liter starter - fermented at 52 until barely bubbling in the blow off. 2 weeks at a minimum. Raise temperature to 68 for minimum of 3 days for diacytl rest. Transfer to secondary and cold crash to 34 degrees for minimum of 90 days. This is a light very easy drinking lager that goes down very well. Hard to guess its 5.9%!

Author:

Kaarlo

Boil Size: 18.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.04 bar

Creation Date: 7/22/2019 5:18 AM

Notes:

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:

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 22.9

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 10:32 PM

Notes:

Author:

Cort House Brew

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 12:58 AM

Notes: Pitch on yeast cake of Scottish 92 shillings

With corn sugar OG=1.106

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 4:25 PM

Notes:

Author:

daoencz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 10/2/2015 4:26 AM

Notes:

Author:

Boil Size: 56 Litres

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2015 8:19 PM

Notes: FERMENTATION
Fermentation temperature at around 22 °C 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C

Author:

BuckeyeBrewer89

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

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: 8/15/2015 3:35 PM

Notes: Hop additions are as follows;
Hellertau aa = 2.7
Hertzbrucker = 2.0
Boil 1 Oz each for 90 min.

Author:

BREWPaquette

Boil Size: 16 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: 2.75

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: 4/6/2016 1:31 AM

Notes: densité a descendu jusqu’à 1.016

Author:

kiwifirst

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2016 8:50 AM

Notes: Rum soaked raisins are a couple of years old. Plan to rehydrate with small amount of boiling water and puree then site in vodka for a day.

Pushing the IBU to compensate the sweet addition of rasions

Author:

RKi

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Table Sugar

Priming Amount: 69g

Creation Date: 5/7/2017 5:31 PM

Notes: Resulting beer was amazing. Steep for 30 mins before chilling. Aroma faded significantly after 3 weeks. Would dry hop with 6g per litre in the future.

Recipe ripped from a Kernel youtube video from years ago. Clone beer was almost identical to real mccoy.

Author:

killer brews

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 3:43 PM

Notes:

Author:

BrewHop

Boil Size: 9.25 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.6

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: 1/6/2015 5:11 PM

Notes: Last time I had a quart of slurry which topped it off to about 5.75 gal. Might want to sparge an extra quart (e.g. 27 vs 26). Maybe adjust the hops too. Noble Hops. Might remove the caramunich (i reduced it to .25lb), maybe add caravienna? Might not be to style but my others had caramunich... Maybe use fuggles vs another one.

Author:

Odyssey

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 188 g

Creation Date: 2/4/2020 12:54 PM

Notes: - 30g (~1oz) tangerine peel (outer orange layer only, no white pith) at flameout for 30 minutes and include in fermenter

- replace orange juice with tangerine juice (500ml)

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/15/2020 1:07 AM

Notes: During primary fermentation, split 2-3 fresh vanilla pods add into a glass jar with bourbon oak chips, add 50-100ml bourbon. Ensure glass jar has air tight lid.

After fermentation has finished, move into secondary fermenter. Drain bourbon - retaining vanilla beans & oak chips. Put chips & beans into hop bag, place in secondary fermenter for 5-7 days.

Optional: When kegging, split another 1-3 vanilla pods and add to keg.

Keg condition for 7-10 days before serving.

Author:

Shields of Pain

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

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: 8/8/2020 8:28 AM

Notes:

Author:

ChilliMayne

Boil Size: 55 Litres

Boil Time: 80

Boil Gravity: 1.042

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: 7/7/2012 10:04 AM

Notes: