All-grain Homebrew Beer Recipes | Page 541 | Browse 215,000+ at Brewer's Friend

Author:

Kolmen Pöntön Panimo

Boil Size: 37.6 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 201.7 g

Creation Date: 1/19/2022 8:42 AM

Notes: Pilsnermallas pohja
Mallastamattomia riisihiutaleita max. 25%
ABV n. 6,9%
IBU n. 59
Amerikkalaisia humalia
Kuivahumalointi
Käyminen korkeissa asteissa (n. 20 C)

Author:

Gulating Tromsø

Boil Size: 31.29 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2021 8:49 AM

Notes:

Author:

Bloody Rabbit Brewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 6.5 pr liter

Creation Date: 8/5/2014 6:05 AM

Notes: 2-3 ukers gjæring. Flaskes med 6.5 gram pr liter. Romtemp i 2 uker. Lagres 2-3 måneder i kjellertemp.

26.08.14 24,liter satt til gjæring.
SG: 1052 (før kok uten honning og dme)
OG: 1076
FG: 1012

Abv: 8,5 %

15.09.14 flasket 22 liter med 143 gram sukker. Mørk grønn kork.

Author:

timothyglynn

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 2/14/2015 11:29 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 2:44 AM

Notes:

Author:

thullibe

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 2:57 AM

Notes:

Author:

Wazza

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 11:20 AM

Notes:

Author:

trudelphic

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

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: 6/27/2012 2:17 AM

Notes:

Author:

Samwhois75

Boil Size: 47 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

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: 10/6/2016 7:27 PM

Notes: Ferment at 60 degrees
200grams S-189
80grams US05

Age on 40 ounces of Cocoa Nibs and 40lbs. of dark cherries.

Author:

CrazyIvan

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 4:25 PM

Notes: Caraffa should be caraffa special..in coffee grinder, put it in for whole mash time

CRASH cool for DMS. aerate when cooled

Pitch at 48, ferment at 50 for 5 days, then bump 2 degree per day until 60 for 2 days (diacytl rest), lager/carbonate, decrease 2 degrees per day down to refrigeration temps so you don't stress yeast..will probably start peak at 8 weeks old

Don't raise temp if there is any sulfur or smell of off flavors

Can use any German lager yeast.

Author:

Det Wulffske Øl

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.9

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: 5/31/2019 7:16 AM

Notes: https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/

Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
Boiling Time (Minutes): 90
IBU: 36
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)

Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F

Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)

Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins

Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here

Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 3:34 PM

Notes: Using WLP095 Burlington Ale yeast with starter

Using 17oz of hops for this beer. Here is the hopping schedule after Nugget bittering:

1. 2 oz (1oz each Comet/Tahoma) at flameout

2. After 10 minutes, drop to 180 add 4 oz (2oz each Comet/Tahoma)

3. Stand 1/2 hour, cool, transfer to fermenter pitch yeast

4. 6oz in primary. loose, towards end (3oz each Comet/Tahoma) 3 days

5. 4oz in secondary (2oz each Comet/Tahoma) 4 days

Author:

Oskar

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 3

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: 8/16/2016 12:36 PM

Notes:

Author:

GreystoneHB

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 8/8/2016 6:52 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 3:49 PM

Notes: * Recirculate the end of the boil for 30 minutes
* Dry hop first 40g in primary FV during fermentation
* Dry hop second lot of 40g after 4 days
* Day 7 chill down to 5 days
* After 2 days bottle

Author:

Krispy

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 9:54 AM

Notes:

Author:

Macphergus

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 6/7/2014 5:14 PM

Notes: Second time brewing to this recipe. No time to make a starter, used two vials of WLP001.
Tasters results are in - great response! Most say "smooth bitterness", "citrus aroma/flavor"
Balanced, no distractions from malt or yeast.
Same recipe that won first place in local tasting competition in October 2013.
Now a permanent spot in the portfolio of regulars.

Author:

Midcoast_Maine

Boil Size: 11.9 Gallons

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: Based on Final Vol.

Creation Date: 4/17/2014 6:39 PM

Notes: Using a basic cream ale this will include wild maine blueberries and also spruce tips. To aid in counteracting the acidic blueberries the mash temp has been raised slightly.

Yeast Starter: Req. 0.6L, but Make 1.1 for extra.
"""BJCP Style 6A"""

Author:

Tom McLean

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 2:51 AM

Notes: THIS RECIPE IS BEING DEVELOPED

This is an 80 schilling Scottish Ale made from all NW produced ingredients using style and materials circa 1850 Scotland. This is fermented and conditioned as a lager to minimize the flavor profile.
Primary fermentation in an open fermentor @ 55F until yeast drops.
Secondary fermentation in a closed carboy @ 50 F until it is finished, one bubble or less in 10 min.
Lager for 2 months at 35 F in the same carboy.
Reduce temp. 2 F/day from 50 to 35 F.
Long boil at a simmer adds colour.
Amber Malt; Wet pale ale malt home roasted @ 350 F for 1.5 Hr. See pg 246, J. J. Palmer, "How To Brew".