All-grain Homebrew Beer Recipes | Page 648 | Browse 225,000+ at Brewer's Friend

Author:

Riverbum

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 1.5

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: 2/8/2014 4:10 PM

Notes: 5 days in primary, then 7-10 in the secondary...or when it hits the planned final gravity. Use a blow off tube...very active yeast.

Author:

Mobius Meadery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

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: 2/26/2014 9:15 PM

Notes:

Author:

casey langford

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 10/18/2012 2:52 PM

Notes: original recipe was for ~15 gallons.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2014 12:47 AM

Notes: Recipe From page 212 - Clone Brews
Flying Dog Brewery - Frederick Maryland, USA
_____________________________________________

Parti-Gyle Mash - with this brew can mash with:

Author:

JLS

Boil Size: 7.5 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: 10/3/2012 3:49 PM

Notes:

Author:

Marc ook

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: 3

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: 10/11/2015 6:20 PM

Notes: Yeast & Hops - Own hand luggage import from Brewcraft SF

Author:

Husker71

Boil Size: 2.67 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

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: 11/24/2015 1:54 AM

Notes:

Author:

wyeasty

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2017 7:57 PM

Notes: Primary dry hop schedule

Carboy 1: Carboy 2:
1 Oz mosiac. 1 Oz mosiac
1 Oz equinox. 1 Oz equinox
1 Oz galaxy. 1 Oz galaxy

Seconday dry hop schedule

Carboy 1: Carboy 2:
2 Oz Medusa. 1 Oz Medusa
1 Oz AU summer. 2 Oz AU summer
1 Oz AU topaz. 1 Oz AU topaz

Author:

BigDaddy84

Boil Size: 7.15 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2023 2:47 PM

Notes:

Author:

tayler

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 0.88 bar

Creation Date: 8/24/2021 4:33 AM

Notes:

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: 21

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 34 ° C

Priming Method: co2

Priming Amount: 2.28 bar

Creation Date: 2/25/2021 11:46 AM

Notes: De Koninck APA clone

Brouwerij De Koninck NV
(5 gallons/19 L all-grain)

OG = 1.053 FG = 1.013

IBU = 27 SRM = 13 ABV = 5.2%

Ingredients

7 lbs. (3.2 kg) Pilsner malt

2.5 lbs. (1.13 kg) Vienna malt

8 oz. (0.23 kg) aromatic malt

12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L)

8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L)

4 oz. (113 g) Belgian Special B malt

4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids)

2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids)

3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids)

Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred)

1 cup corn sugar (if priming)

Step by Step

Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.”

Author:

krupster

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 11/17/2017 12:44 PM

Notes: Experimental "imperial" kvass with leftover rye bread from the canteen at Work. Will update as soon as its doen. It is only going to ferment for five days to a week, and then being bottled.

Author:

alexschaub3@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 11:30 PM

Notes: Add 2.5 pounds of cherries for every gallon of beer.

Author:

J Andre

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 8/15/2017 7:03 PM

Notes: Leftover grains from previous recipes. Too much diastatic power of the grain, possibly caused by excessive base malts and the use of wheat malt (commonly uses as the main base malt in wheat beers) leads to increased OG and ABV (drier finish). Maybe compensate with higher mash temps (less fermentable wort), though not advisable.

Closest style maybe Altbier, both in color and IBU. Altbiers usually discard late hop additions for aroma, but a german noble hope like Saaz fits wel is not uncommon, if in low quantitiesl. On brew day, maybe an additional 0.5 oz on the bittering hops. BJCP style guidelines place bitterness from 35 to 50 IBU.

Common for Altbiers to adopt 75-90 min boils. Mash usually at lower end temps (64.4-65.5) for "more fermentable sugars and that crisper mouthfeel". Consider mashing at slightly higher temps for smaller attenuation and higher FG, although BJCP advises to "mash low at 144º - 148º F for a higher degree of fermentabilty and greater attenuation if doing a single-infusion mash"

Author:

Herdleva

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 114.9 g

Creation Date: 7/4/2017 1:57 PM

Notes:

Author:

nougat

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 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: 7/1/2017 2:31 AM

Notes: OG 1.047

Author:

SourCarver

Boil Size: 26 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

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: 3/4/2016 10:58 PM

Notes: Kettle Sour Using Lacto Plantarum - Omega OYL-605; Goodbelly Mango or Shots; Swanson Probiotics. 2L Starter, 1.040, 3 days @ 100F. Add 4# acidulated malt after 60 min mash to drop pH to 4.5, add lactic acid to adjust if needed. Collect 26 gallons wort and bring to 180F for 10-15 min, chill to 100F, pitch Lacto starter. Purge with CO2, cover let sit at RT for 18-24hrs. Freefall should be around 85-90F after 24hrs. Check pH, target 3.2-3.4pH. Boil as normal.

Author:

TTo

Boil Size: 61 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 10/18/2015 8:01 PM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 74

Mash Thickness: 1.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 12:45 PM

Notes: Fermentation instructions:***
- Start the yeast at 70f for 1 day, then ramp up naturally to 78-80F, maintain till FG is reached then condition in bucket or carboy for 1-2 weeks at 70F till final gravity,target ferm temp is 79F ±2. Should ferment very dry.
- Use Fermwrap for temp control
- Maybe skip the cane sugar addition and just keep it simple. (6Oz if used)
Notes:
- Drop 9.6 OZ of base malt from bags in place of 6 OZ cane sugar. (drying FG)0.6Lb 2-row dropped in place.
-

---->--If you live close to an IKEA, stop by their food section and pick up a container of Dan Sukker Light invert beet sugar syrup. You'll use one whole container in one 5.5 gallon batch.