All-grain Homebrew Beer Recipes | Page 59 | Browse 215,000+ at Brewer's Friend

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 2:51 PM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: 15lbs

Creation Date: 10/27/2013 5:36 PM

Notes: Boiled 6qt wort to 5qt, added to boil
Fermented at 50 to 1.020, then allowed temp to free rise to 60 for diacetyl rest.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2014 1:01 AM

Notes: the original recipe called for 6 oz of pale chocolate but substituted 3oz carafe 1 instead of the chocolate and it turned into a brown instead of red but was good nun the less, smokey flavor was there and after getting used to it, turned into a great evening sipper

I had to use a 5 micron filter with this beer because of syrupy sediment but this beer turned out very high alcohol and a very good flavor, I can't believe how quick this gets to you

Author:

Solli

Boil Size: 32.5 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2013 9:11 PM

Notes: http://www.brewdog.com/blog-article/403
http://norbrygg.no/forum/index.php?topic=6784.0

Author:

liquid bread brewery

Boil Size: 16 Gallons

Boil Time: 90

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: 2/19/2012 2:20 AM

Notes: Basil is added 5 minutes until flameout directly to the boil

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish.

Total water needed is 20 gallons. Mash strike temp is 9 gallons at 172. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 157 for 75 min.

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/26/2017 2:51 PM

Notes: ** YEAST STARTER **

1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP570 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 4.3 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 163F.
3. Prior to adding Grains, add 2mL LA into Strike Water.
4. Add Grains @ 161F.
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
9. Begin Vorlauf!

** SPARGE **

1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.041)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.063)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Sugar @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.063)

** FERMENTATION **

1. Goal Starting Temp: 67F
2. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.

** PRIMING **

"carbonate to approximately 3-4 volumes CO2"

Author:

poka00br

Boil Size: 28.6 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 1:24 PM

Notes: Starter:

2 litros de água, fervida com 230g de DME.
2 pacotes de Fermentis Saflager W34/70.
Agitação por 24 horas - volume total é colocado no mosto.

Author:

Brew Lab

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 11/7/2015 2:44 PM

Notes:

Author:

LarryBrewer

Boil Size: 7 Gallons

Boil Time: 90

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: Keg

Priming Amount: 10psi

Creation Date: 3/16/2012 9:19 PM

Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.

The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.

*** NOTE: Not as good as using lager yeast. Won't be trying a 'mocktoberfest' again.

The flavor profile reminds me of a porter or stout. I think this yeast would do much better in a brown ale. The complex notes the hops are supposed to impart are being overridden too much by a harsh roasted maltiness. I don't think that is coming from the grain bill. Drinkable, powerful tasting beer, but not what I was hoping for.

In summary, screw Mocktoberfest, stick with Oktoberfest and larger it.

Author:

brewmer

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 9:39 AM

Notes: optional dryhop with
28g nelson sauvin
14g simcoe
28g chinnock
28g ahtanam
4 days

Author:

BKL

Boil Size: 8.11 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/17/2018 1:17 AM

Notes:

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 6.127

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: 9/18/2015 8:25 PM

Notes: Brewed using the 20L Braumeister. Brewed in memory of my Dad, he wasn't a drinker but did like a good old Newky Broon :-) This is my take on this great beer style.

Author:

minn0w

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: Rørsukker

Priming Amount: 6,5

Creation Date: 7/5/2014 8:03 PM

Notes: Lag 2L starter med 200G DME, bruk magnetrører eller rist ofte over 3 dager.

Kandissukkeret tilsettes når 10 minutter av kokingen gjenstår.

Author:

dtrifonov

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Cane sugar

Priming Amount: 4

Creation Date: 9/30/2013 2:24 PM

Notes: First and second cane sugar additions are in the fermentor. First portion is on the 48-th hour, and the second is on 72-nd hour.

Author:

emcfarden

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 4/21/2019 2:39 PM

Notes: Ferment primary for 7 days or until gravity is at desired FG. Rack beer into secondary directly on the frozen fruit. Sanitize fruit bags before adding and leave fruit whole (no crushing or blending) for sanitation.

Leave in secondary for 1-2 weeks then keg.

Author:

tomlad@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 176

Creation Date: 1/3/2017 11:49 AM

Notes:

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 7:43 AM

Notes: If you are paranoid about oxygen, you can also add an antioxidant to the dilution water. A quarter teaspoon of ascorbic acid (vitamin C) added to 5 gallons (19 L) of just-blended beer will do the trick.

dilute to 65L, virtual OG = 1.046, IBU = 10

lactic acid to bring down the pH.
3*chamomile,
3*cardamom
1*rooibos
Add ascorbic acid to the dilution water to scavenge oxygen in it

Author:

Marton

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2018 9:59 AM

Notes: A Lalbrew NE élesztő helyett az Olasznál kapható Brewartech NE élesztőt ajánlom, csak az nem volt a programban benne.
23C fokon sok észter képződik, ami fontos a NE IPA karakteréhez.

Az első hidegkomlózást, mint az ajánlott napnál látni, az erjesztőbe, erjedés előtt rakjátok bele, így az erjedés is egész más aromák képződését segíti elő. (https://byo.com/article/advanced-dry-hopping-techniques/)

A második hidegkomlózást nyomás alatt ajánlom, ha meg tudjátok oldani, ugyan is a sörben lévő CO2 nagyon sok aromát fog meg.

Author:

blueflint

Boil Size: 2.75 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: PRIMING SUGAR

Priming Amount: 2.5 OUNCES

Creation Date: 8/24/2012 7:31 PM

Notes: Mash in 6 quarts of water at 152. Sparge with 1 1/2 gallons of 170 degrees water, bring to a boil. Boil volume should be 2 3/4 gallons, add water if needed. Boil for 1 hour, add hops per schedule. Cool, transfer to fermenter, top off water to 2 1/2 gallon total, measure O.G., pitch yeast, ferment for 1 week at 65-70 degrees. I used 1 gallon of tap water, the balance of water was distilled water. I am shocked how US05 yeast really worked on this one, fermenting was complete in less than 3 days and the F.G. was lower than expected @ 1.006. Bottled 8-11-12. Initial taste was very smooth and flavorful. This would benefit from dry hopping to increase hop aroma. Drank two of these 8-24-12, crystal clear, nice flavor but will change hops next time to either Hallertau or Saaz.