All-grain Homebrew Beer Recipes | Page 626 | Browse 215,000+ at Brewer's Friend

Author:

hamje

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2013 4:07 PM

Notes:

Author:

CraftBeerBanter

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2018 5:15 AM

Notes: I brewed this beer earlier this year.
I was using up left over grains, and hops.
I'm certain I used more than 15g at 60 minutes, because the beer turned out really bitter.
I'm going to update these notes once I brew this again.
If anyone has brewed this please let me know how this was.

HB - Citra Pale - Gold Lid

Author:

360petercook

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 4:01 AM

Notes: Kettle sour:
Collect wort in kettle

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 9/13/2016 7:01 PM

Notes: two week in primary. 2 weeks in secondary. 2 weeks bottle condition.

Author:

Tempe Closet Brewery

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 3:26 AM

Notes: Slit, rinse and roast 6 jalapeno's for 20-30 mins at 350F. Slice and soak in vodka over night. Add jalapeno's at 15 mins left in the boil. Discard or use vodka for mixed drinks.

Author:

daoencz

Boil Size: 6 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: 3/4/2016 9:11 PM

Notes:

Author:

Brave Dog Beers - Leo Cruz

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 2:26 PM

Notes:

Author:

Storeyv34

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 10:49 AM

Notes:

Author:

wolfie7873

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 9:44 PM

Notes: Used 1.5 pounds of Candi Sugar and substituted Abbey Malt for the C-10 due to availability at the LHBS.

At bottling, added 140g table sugar and 2g fresh yeast, conditioned for three months.

Tasting notes:
At bottling: peppery with bubblegum, small hint of clove and nutmeg.

At 3 months, very mild, some lingering sweetness but still very light in body. Highly carbed (as designed) almost to the point of champagne. The bubbles last the entire slow glass.

Due to the high carbonation, bottled in half-champagne bottles procured from Curds and Wine in San Diego, CA.

Author:

Vongregor

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 2:18 AM

Notes: A Bock beer using lager yeast that tolerates ale temperatures. A steam beer with bock ingredients.

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 10/28/2014 6:36 AM

Notes: Rehydrate yeast for 30 mins. Oxygenate wort for 30mins. Ferment at 18.5c. Dry hop close to end of fermentetion. Chill at 2c for 4 days then rack to keg. Carb to 2.2 to 2.5.

Key here is to get the mash PH down to between 5.2 to 5.4.
Mash for 75mins@ 67c, mash out 76c 10mins, sparge 10 mins, boil 90mins.
Enjoy

Author:

steinmb

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2014 12:08 PM

Notes:

Author:

cityofchi

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

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: 1/18/2014 4:04 AM

Notes: Inspired by John Graves Simcoe - http://en.wikipedia.org/wiki/John_Graves_Simcoe

Author:

OatStraw

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 63

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: 2/14/2012 4:02 PM

Notes: http://www.brew365.com/technique_making_a_yeast_starter.php

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 3/27/2016 1:50 AM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Tank

Priming Amount: 1

Creation Date: 1/9/2017 9:51 AM

Notes: - supposed to use crystal 120, but no british version available.
- other yeasts to use = 1318, 1335, and 1275.
-must areate beer extremely well, and build a very strong starter.
** If FG too high, stir up yeast cake**
-Look for first gold hops - makes good dry hop. - Also, consider amber malt instead of victory for a re-brew/mod (Used at 3 - 4% of grist).

Target FG is 1.008-1.010.
Target ABV is 4.2 - 4.5%

Ferm:
Start at 64F, with pitched yeast let free rise to 68F till 50-60% attenuated (about sg of 1.027 - 1.025), then drop temp back to 64F till complete. Age 1 week at FG, then crash cool to 3F for 3 days, and cellar for 1 week at 55F. Transfer to keg, Carb at 2.2 volumes of CO2.

Target pitch rate is 0.5 to 0.75 ml/p/mill

Brewing: Target pre-boil = 28.75 qt

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2017 6:24 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 1/15/2018 6:53 PM

Notes: 0 min hops are 20 min whirlpool at 170.

3 lb peach puree 7 days

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 1/4/2022 3:56 AM

Notes: Sources: Austin Homebrew Supply, BYO

Alternate yeasts OYL-005; WY 1084

Need a brett/lacto blend to make "tang"

Mash pale grains, cap sparge with roasted barley

To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

Author:

Wolf Pack Brewing

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.26 bar

Creation Date: 3/2/2022 10:26 PM

Notes: https://beerandbrewing.com/recipe-roaring-table-tuba-solo-hazy-ipa/

DIRECTIONS
Add the rice hulls to the milled grains and mash at 153°F (67°C) for 1 hour, targeting a pH of 5.3. Run off into the kettle, sparging and topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops and sugars according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex; when the wort has cooled to 180°F (82°C), add the whirlpool hops and steep for 30 minutes. Chill to 64°F (18°C), aerate thoroughly, and pitch the yeast. Ferment at 66°F (19°C) for the first 3–4 days, then add the first dry hops and allow the temperature to free rise. At terminal gravity, lower to 60°F (16°C), dump the yeast, then add the second dry hops around Day 10. After 3 more days, crash, package, carbonate, and give it another week to condition.

BREWER’S NOTES
We target a 4:1 chloride-to-sulfate ratio, using sodium chloride and potassium chloride to keep calcium below 50 ppm. Target a post-boil pH around 5. Avoid oxygen at all costs.