All-grain Homebrew Beer Recipes | Page 546 | Browse 220,000+ at Brewer's Friend

Author:

JoelG11

Boil Size: 12.5 Gallons

Boil Time: 60

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: 9/24/2012 11:35 PM

Notes: using 1056 slurry vs. BRY-97 slurry (2rd Generations) for comparison (2 Liters each, which should lower the gravity to ~1.065)

Using:
1.5 gal/hr boil off
1.4 qts/lb mash thickness
1 Gal trub loss
.25 Gal Eq. Loss

Author:

BPo Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.75

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: 5/9/2022 4:29 AM

Notes:

Author:

Tyr

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 9/18/2019 8:29 PM

Notes:

Author:

Endre

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2019 8:12 AM

Notes: The Maris Otter is cold smoked for two hours using alder wood
(whole, not krushed)
Let the malt breathe for 1-2 days before mashing. It is best not to store the smoked malt long term.

The finished beer should be fined with gelatine and racked off the kveik sediment.

For a modern twist, add:
10g Cascade @60 min
50g Cascade @10 min
25g Cascade dry hop

Author:

Downs Brewing Co.

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2018 3:17 AM

Notes: 2.5 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey and topped off water to ~ 3.75 gallons or Original gravity of 1.100. rehydrated 2 packets of lalvin ec-1118 with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 78* but cooled indoors to 70* and began fermentation within 8 hours. fermenter transferred to garage where temp dropped to 65*.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed twice a day for the first 3 days
stalled fermentation after 9 days at 1.060 for a few days. ferm temp dropped to 60* and pH was 2.9. added 2.5 grams of potassium carbonate, 1/2 tsp DAP, raised temp to 66* and re pitched. New pH 3.5 and fermentation has restarted. stppped fermentation with campden tabs and potassium sorabate at 1.010.
12/9/2018- back sweetened with 12 oz by weight of clover honey which made the final gravity 1.012. this gravity reading leads me to believe thatmy last gravtiy reading was wrong or fermentation is still going slowly somehow. will check gravity again in a month or so to determine is it is still fermenting. strong cardamom flavor and aroma needs age and more sweetnes

Author:

plank

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2017 2:48 PM

Notes: Used two packs of US-05 and fermented in keg. Fermentation never showed itself through the blowoff tube, so I threw a pack of US-04 in a week after brew day. Still no signs of fermentation. The cause of this was later determined to be a leak at the keg's lid.
Cold crashed in keg for five days, dumped yeast, then transferred to serving keg to carb for a week.
This first batch was very orangey, and the coriander seed didn't come through as much as I'd have thought. The extra yeast pitched didn't really seem to have an impact on flavor. All-around, a very tasty brew to have around in the fall.

Author:

ereebrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 5/3/2016 2:25 PM

Notes:

Author:

Jim Neal

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 2.5

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: 3/10/2016 9:34 PM

Notes:

Author:

Herb Adams

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 3/2/2011 7:57 PM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 9/29/2014 3:58 AM

Notes: 1800 mil starter

dissolve cocoa powder with 5 oz corn sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

2-3 vanilla beans soaked for a week
in rum added to secondary.

This beer finished at 1.020 due to the
unfermentables and high mash temp.
The F.G was 5.0 a bit lower than
expected.Efficiency was way off.

In my 14 years of brewing this is my
personal favorite beer.
Head retention and lacing last to the
bottom of the glass.

Batch #2 finished at 1.015 and shows
in final ABV.This is where I want this
beer to finish,it is more to the style.

Brewhouse efficiency was around 62% in first batch.Batch #2 was 73% which is
about right for my system.

ABV 5.70 nice winter beer with some
alcohol warmth.First batch was thin.
Chewy,nice chocolate-coffee flavors
with a touch of vanilla.

I`ve made 4 batch`s of this and found
that this last batch from 1-2-14 has hit
it`s peak after 4 months.
The longer it ages the better it gets.

Batch 3 and 4 I made this year (2014)
Jan. and April.I`ve got it dialed in
at 5.70 ABV and recipe is solid at 70%
efficiency.If you try this recipe I hope
you have good luck with it.The rum and vanilla beans are what make this standout
for the final taste and richness.I would
recommend to age at least 2 months.

Great Holiday brew - enjoy-

- Cheers -

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2014 4:54 PM

Notes:

Author:

kahunna

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/8/2012 9:34 PM

Notes:

Author:

Umashika Ales

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 76

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: 12/24/2015 1:40 PM

Notes:

Author:

Miller Time 73

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

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: 7/18/2015 6:08 PM

Notes:

Author:

Jon Eisen

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 2/14/2017 10:53 PM

Notes:

Author:

JonyMac

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 2:49 AM

Notes: 1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.

Author:

Sensing Brewing

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

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: 5/13/2017 9:43 PM

Notes:

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: table sugar

Priming Amount: 100

Creation Date: 7/30/2017 9:15 PM

Notes: Mash start 12.45

Mash out 2.15

Boil start 16.00

Whirlpool start 17.35
Whirlpool end 18.05

Add 1kg sugar at pitching (done) and 1kg at end of fermentation (done).

Dry hopped with 200g citra and 200g El dorado on 20/08/2017. Added final 0.5kg sugar. Cold crash on 22/08/2017. Keg on 23/08/2017.

Kegged 28/08/2017 with 100g table sugar - good aroma, looks and tastes like orange juice. Potentially bonus character due to the refermentations effect on hop.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 85

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: 3/24/2018 12:58 AM

Notes:

Author:

Patrick Davin

Boil Size: 6.29004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 62

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: 9/25/2011 10:35 PM

Notes: Starter with Fr Saison, Brett added after primary ferment eats the majority of SGs. Age in secondary for 3-6 months.
This is my most advanced and ambitious brew yet. I'm very excited to see how it turns out, and waiting 3+ months will be the hardest part.