All-grain Homebrew Beer Recipes | Page 609 | Browse 225,000+ at Brewer's Friend

Author:

KatyTX_Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2

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: 10/5/2016 7:46 PM

Notes: Put all ingredients in mesh bag and steep at end of boil for 10 minnutes before chilling wort.

Zest of 2 oranges
2 vanilla bean split and scraped
6 cinnamon sticks broken up
12 coriander seeds crushed
1 whole nutmeg
8 whole all spice

Author:

Pinetops

Boil Size: 6.58 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2023 4:40 PM

Notes: The Clone Brews (Mark and Tess Szamatulski) book uses British 2-row pale malt but a more interesting choice may be pale ale malt like Maris Otter or Golden Promise.

The book clearly says to dump in the lactose and maltodextrin at the beginning of the boil whereas it is often recommended to use 10-15 min before end of boil for other recipes. This may or may not impact hop utilization. This could also cause scorching so be sure to put in after reaching a rolling boil and stir after putting in until it reaches a rolling boil again.

Author:

Connery1100

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 2/1/2021 2:21 AM

Notes: This is an attempted clone of Whistler Brewing Companies Bear Paw Honey Lager my brother had when he was up there. Based on what he said, this recipe gets the color and clarity exactly and the flavor is pretty close.

My OG ended up being 1.049 after adding the honey during the boil and the extra .75 pound in the fermenter should raise it by a few points.

I added the honey straight onto the krausen during day 6 of fermentation and let it ride for 5 more after that.

Used 2 tbsp of biofine in the keg.

Author:

Beer'd Brewing Co

Boil Size: 28.9 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 7/23/2019 4:48 AM

Notes:

Author:

MondoBaz

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: White Cane Sugar

Priming Amount: 95.6 g

Creation Date: 5/7/2019 8:55 AM

Notes: Add 10 Rose lemonade herbal infusion teabags on racking to secondary

Add 1 teaspoon rose water syrup to bottling bucket / keg

Author:

Wijchens Wonder Water

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2018 1:58 PM

Notes:

Author:

Limestone Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2018 12:40 AM

Notes:

Author:

KenBrewz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 11:15 PM

Notes: Split batch on two yeasts.

41N- Nottingham
41B- British Ale 1335

Ferment at 65

Author:

crito

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2013 5:16 AM

Notes:

Author:

KetilP

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/l

Creation Date: 1/8/2016 6:09 AM

Notes:

Author:

Brew

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 12:37 PM

Notes:

Author:

Gésus

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 5:29 PM

Notes:

Author:

TheLadybugTree

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: Force Carb

Priming Amount: 12 PSI @ 38F

Creation Date: 3/28/2015 4:05 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 120

Boil Gravity: 1.018

Efficiency: 35

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: 3/23/2015 11:15 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

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: 3/1/2015 7:50 PM

Notes: Hoppy Belgian Strong Pale Ale focused on brewing with Golden Promise malt, the new El Dorado (Spanish for "The Golden One") hops and the more traditional Brewer's Gold hops. First Gold, a UK dual-purpose hop, was chosen as a late addition/knockout hop for its spicy and slightly floral notes, matching well with the esters produced during primary fermentation.

Aiming for a resinous, fruity and dry profile with some of the traditional Belgian character; a soft yet fairly-full mouthfeel should result from the use of oats and wheat in conjunction with a traditional Belgian yeast blend. This is kind of influenced by Idle Hands' "hopification" of traditionally non-hoppy styles (hoppy hefe and hoppy tripel were both amazing and intense, keeping the best, traditionalist qualities of the original styles and adding some new world flair).

4/16/16: This one's been a long time coming. I switched the hop additions around a lot to focus on El Dorado as an aroma hop instead of a bittering hop. Doing our sacch rest now.

4/23/16: racked onto 1oz El Dorado

4/30/16: sample was great with 1wk dry hop. Forgot yeast, so did not bottle. Heavy phenols up front, great belgian character, soft, medium body. Hints of tropical hops in the finish which become more noticeable after repeated sips, and phenols calm down a bit.

5/25/16: So this ended up with 1 week in primary, 2 weeks in secondary w/ dry-hop (El Dorado). Has been conditioning in bottles for about 2 and a half more weeks at this point. Just opened my first bottle to enjoy at home (had a bottle this past weekend while at Pat's place and posted about it on FB but needed to update here).

Pours a beautiful deep orange/golden color with an absolutely massive head with spectacular retention. With a head this milky, frothy and bone white, this reminds me a lot of a classic Duvel pour, which makes me proud. Lacing is mild but appears tiered when it does come about. Body is opaque, though effervescent carbonation can be seen around the edges of the glass if you look hard enough.

Nose is bright tropical fruit (pineapple/papaya/guava, mostly), mild grassy notes, solid amounts of Belgian funk, a bit of vanilla and honeyed malt. Not a trace of alcohol to be found, and at almost 9%, that's dangerous. In other words, this smells like a perfect Belgian strong pale ale to me.

The palate is mostly rich phenolic Belgian yeast, chewy honey-leaning malt notes and juicy, bright hops. Lots of clove-y aspects intertwined with pineapple and papaya, structured on top of an almost-doughy malt/yeast combo. Very big body on this beer. Definitely not a light tasting one, but it was never really meant to be. That said, the playful hop notes and intense tropical fruit flavors make this an enjoyable warm weather beer if you don't mind the high ABV. Carbonation is medium-high.

If we brew this again, I'm suggesting several changes. The hop bill seems pretty spot-on, other than the fact that we should probably double the dry-hop quantity. It probably would've been better to just do one knockout addition of 1 oz and then do 2 oz in the dry-hop. I feel the aromatic elements of El Dorado could be pushed even more, though they do come out here for sure. I would also say we could play with the malt bill a bit, perhaps utilizing Golden Promise as the whole base malt instead of splitting with 2-row and pilsner. Oats and wheat helped provide structure here, for sure, but I'd also like to see what this is like with a bit more of each. That's more of a weird desire for experimentation than a necessity, but regardless... glad we have so many bottles of this creamy, rich, Belgian yeast-influenced tropical-fruit-cocktail in a bottle!

Author:

Eli Nelson

Boil Size: 5 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: 5/14/2011 5:29 PM

Notes:

Author:

Solli

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 3/7/2014 10:13 PM

Notes:

Author:

luv2brew

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 1/22/2017 5:21 PM

Notes:

Author:

erictodd

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.35

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: 5/17/2019 4:13 PM

Notes: Malts: The three malts chosen are for the traditional barley/wheat balance of a Lichtenhainer, the pilsner added for a few extra points of gravity added as inoffensively as possible. The oak-smoked wheat is in consideration of the fact that smoked paprika tends to be smoked with oak rather than most smoked malts which tend to be beechwood, or something like cherry. With the added spices in secondary, I hope not to overwhelm the flavour profile too much. Vienna, seemed a good, reasonably traditional, sweet base malt choice with adequate DP to handle the conversion, and to balance the sour, as it's meant to be lightly sour. There is also less smoked wheat, both to avoid a stuck mash, and to keep the paprika+smoked malt combo from overloading the senses on smoke.

Hops: The Hallertau Mittelfruh is a (sort of) traditional, Noble hop with low bitterness, and a spicy profile, should mesh well with the herbs and spices to be included.

Cultures: Depending on the ability of the lab, and the souring techniques we ultimately learn in class, the Lactobacillus 5335, and the German Ale 1007, both from Wyeast, were the recommended cultures for a Lichtenhainer, hopefully preserving the light sour flavour, and the equally light fruity estery profile of the finished beer. Boil 10 minutes, no hops, before transferring. Add Lactic acid to bring pH to 4.5 and pitch Lacto. Allow Lacto culture to decrease pH for about two days at 80F, looking for a pH of ~3.7, before boiling again, with hops, and pitching the German ale yeast, to ferment rest of the way out at 66F.

Water: Changed very little from the standard lab water profile, except to ensure sufficient calcium, and to adjust the pH into the appropriate range. Higher chloride to enhance malt sweetness, middling Magnesium to tangle with the sour, and lower pH in mash to appropriate range.

Mash: BJCP guidelines suggest a dry end product, and finish on tasting, as well as a medium to medium-light body. The mash is scheduled with that in mind. As it should ferment out to ~1.011, the short protein rest hopefully maintains the body a bit, and keeps the 40% wheat grain bill from gumming up the works.

Spices: In the secondary, in complement to the smoked and sour profile, with the sweeter malt heavy recipe, I hope to add paprika (a dried sweet red pepper), rosemary (a piney, pungent, woody herb). In an already busy context, I recognize that this could be a dangerous combination, potentially vegetal if aged too long, but if carefully blended and portioned would make the beer a powerful complement to lightly-flavoured, but heavily-marinated protein and plant-based foods. Might as well balance that with a beer of appropriate intensity (right, vegetarian friends? right?!). As an estimate, 1 oz. of each in the secondary left to soak in.