All-grain Homebrew Beer Recipes | Page 5191 | Browse 225,000+ at Brewer's Friend

Author:

JFKBrews

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° F

Priming Method: dextrose

Priming Amount: 8 oz

Creation Date: 4/1/2021 7:29 AM

Notes: 2 whole pumpkins cut in half and gutted, cook them till there tender and removed the flesh and added to secondary for 5 days.

Author:

sweets7500@nycap.rr.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

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: 2/7/2023 12:23 AM

Notes:

Author:

philbilly

Boil Size: 88.28 Gallons

Boil Time: 60

Boil Gravity: 18.1

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2023 3:05 PM

Notes:

Author:

AlejandroRC-AKD

Boil Size: 46 Litres

Boil Time: 45

Boil Gravity: 1.053

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: 1/8/2023 3:50 PM

Notes:

Author:

Ottomatic

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 9/29/2022 9:50 PM

Notes: Make Lacto Starter using grains. Pitch and hold at 114 degrees for 1 to 2 days.

Typically use 1/4 oz Hallertau or Perle hops for Gose. Had a bunch of Willamette on hand. Could also use Sorachi Ace as they have some dill notes.

Can use 3 oz fresh dill weed instead of 1 oz dried.

Author:

Boil Size: 1850 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 27 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/26/2022 9:01 AM

Notes:

Author:

PMiller

Boil Size: 26.51 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 71

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 131.1 g

Creation Date: 11/8/2021 9:15 PM

Notes:

Author:

muse435

Boil Size: 7.12 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.44 psi

Creation Date: 9/7/2021 2:48 PM

Notes: 3.0-3.5 oz hops "continuously" added to the kettle

Author:

Jimke10

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 210.2 g

Creation Date: 5/19/2021 10:27 AM

Notes:

Author:

rVssell

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 1.5

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: 5/2/2021 7:10 PM

Notes:

Author:

Kaarlo

Boil Size: 16 Litres

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 3:52 PM

Notes:

Author:

Basement Brewing Aotearoa

Boil Size: 50 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.8

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: 2/12/2021 12:54 AM

Notes: Treat water previous evening with 2tsp Epsom and 2 tsp Gypsum to each HLT.
Start adding grains and strike water to tun at 0900. Mash start 0920. Start recirculating at 1010.
Start sparge and runoff to kettle at 1055. Collect 48 Litres.
Boiling at 1140 add 20gms Pacific Gem into boil.
Add 40gms Zythos and 2tsp Irish Moss at 1250 for last 10 minutes.
Flame out at 1300. Start water and fan cooling at 1300. Stop cooling at 88 - 90C wait and start Whirlpooling with 225gms Fresh Cascade Taipari Hops at 86C - Bloody rubber dam intake from kettle clogged no run to pump. Get rid of rubber dam and elbow and bang the valve with rubber handle finally getting run but now temp less than 80C bring temp up to 86C with gas - recirculation still not happening due to hop cones getting into lines and pump - give up and will manual whirlpool when cooled. Manual whirlpool 24C for 1 1/2 minutes at 1450.
Start runoff to SS64 at 1540/ 23C with 38/39L total after boil etc...
O.G. 1054 = 70% efficiency nice clear golden colour. Collect 36L.
Pitch Yeast ( 400ml yeast cake, pour off wort add 300ml filtered water - S04 ex brew50 taken on 26/1 ) at 1715.
Wednesday 0800 yeast starting to form on top of beer and light bubbling started at 1330.
Thursday 18th continuous bubbling with pleasant yeast smell 23.6C and 19.9 ambient temp.
Sunday21, Monday 22 slow bubbling every 20secs.
Tuesday 23/2 take off 750ml yeast under CO2 pressure 2psi and sample for gravity reading 1016 giving 5.12%. Taste and smell slightly lollyish?? Leave for another day or so and monitor bubbling, smell and taste.
Wed 24/2 still light lolly smell but taste improved - runoff 18Litres to Keg4 4 x 500ml bottles and remaining 14 litres to MJ fermenter with 100gms Nelson Sauvin for Dry Hop. Into fridge set at 16C.
Sunday 28th smell and taste no hint of lollyness? clean light hoppy and smooth, fairly clear - drop temp to 3C to cold crash.
Sadly both kegs soon develop probable Diacetyl off flavour? After 2 months taste still there no dry hopped worse than dry hop. Very vegetal - too fast ferment or ferment not finished properly.

Author:

Whistle Punk

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.25

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: 7/22/2020 12:52 AM

Notes:

Author:

kaspar&piet

Boil Size: 29.2 Litres

Boil Time: 60

Boil Gravity: 14.7

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/30/2020 2:05 PM

Notes: Add 1-2 g yeast nutrition

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2020 10:28 PM

Notes:

Author:

spencerjanney@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

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: 9/5/2019 4:42 PM

Notes:

Author:

Rob485

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3

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: 3/21/2019 8:33 PM

Notes:

Author:

buffalobob

Boil Size: 12 Gallons

Boil Time: 120

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: 1.5

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: 2/19/2019 4:01 PM

Notes: 2 x 5 gallons pail + 6 gallon sparge (2 for temp, 4 for sparge)

Author:

BrianBeer

Boil Size: 6.625 Gallons

Boil Time: 80

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 1.45

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: 12/6/2018 9:20 PM

Notes: Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension.

Homebrewers Association article...
Sierra Nevada Resilience IPA

November 21, 2018
The Camp Fire–the most devastating wildfire in California’s history–has hit close to home for Sierra Nevada Brewing Co. While the Chico brewery was spared, many of Sierra Nevada’s employees, patrons and neighbors lost everything as the Camp Fire ravaged northern Californian.
To help raise much needed support for the recovery efforts, Sierra Nevada has created a beer called Resilience IPA. Sierra Nevada, along with many of its professional brewing peers, will be brewing and selling Resilience IPA with all proceeds donated to the Sierra Nevada Camp Fire Relief Fund through Golden Valley Community Bank Foundation.
It is our hope that homebrewers will make a batch of Resilience IPA in solidarity with Sierra Nevada and pro breweries across the country. While we can’t sell our creations and donate the proceeds, please consider donating to the Golden Valley Community Bank Foundation if you are able.
Are you a professional brewery or homebrew shop that would like to join the cause? Contact Sierra Nevada Brewing Co.
This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew.
Sierra Nevada Resilience IPA | American IPA
INGREDIENTS
For 5 gallons (18.9 L)
11 lb. (4.99 kg) Rahr 2-Row (90%)
1.25 lb. (0.57 kg) Crisp Crystal 60L (10%)
1.0 oz. (28 g) Centennial hops @ 80 min (33 IBU)
1.0 oz. (28 g) Cascade hops @ 15 min (8.5 IBU)
1.0 oz. (28 g) Centennial hops @ 15 min (15.5 IBU)
0.5 oz. (14 g) Cascade hops @ Whirlpool (2.6 IBU)
0.5 oz. (14 g) Centennial hops @ Whirlpool (4.7 IBU)
0.5 oz. (14 g) Cascade hops @ dry hop (0 IBU)
0.5 oz. (14 g) Centennial hops @ dry hop (0 IBU)
Imperial Dry Hop yeast or American ale yeast of your choice.
SPECIFICATIONS
Original Gravity: 1.065 (16 P)
Final Gravity: 1.016 (3.9 P)
IBU: 64
SRM: 11
DIRECTIONS
Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg.
Extract Option:
Substitute 8 lb. (3.63 kg) pale liquid malt extract or 7.5 lb. (3.40 kg) pale dry malt extract for 2-row malt. Steep crystal malt in brew pot for 20 minutes at 167°F (75°C). After steeping, remove specialty grains and bring water to a boil. Note: when adding malt extract, it is recommended to turn off or remove heat so as not to scorch the extract on the bottom of the pot