All-grain Homebrew Beer Recipes | Page 655 | Browse 225,000+ at Brewer's Friend

Author:

rouest

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 6:03 PM

Notes:

Author:

william@bellavance.co

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2

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: 4/7/2020 12:17 PM

Notes: https://homebrewsupply.com/session-ipa-all-grain-recipe-kit/

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.33

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: 5/2/2019 3:47 PM

Notes: Step Mash and single decoction. Mix Grain with 6 gallons of 142 degree strike water to mash in at 131.
Hold for 10 minutes then raise to 144
Hold for 30 minutes then raise to 160
Hold for 40 minutes
Remove 1/3 of the mash and boil for 10 minutes and then add back to the main mash
Vorlauf until clear
Sparge with 9 gallons collect 13 gallons in brew kettle
Boil for 90 minutes. Do 5 minute whirlpool and chill to 45 and pitch
Ferment at 47 for 3.5 weeks or until completion of primary fermentation. Reduce to 38, (lower by 1 degree every 2 days and hold for 1 week.
Do same again to drop to 32 and hold for 3-4 weeks.

Author:

peterj

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 2:21 PM

Notes:

Author:

Nicked26

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 9/27/2018 4:40 PM

Notes: 20 l fot mash
12 l fot sparge

should end up with 20-22 l

Added star anise
cinnamon
Vanilla extract

Author:

Lekker Brewing Co

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 75

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: 4/9/2018 3:41 AM

Notes: Ale had desired caramel color, but not the caramel flavor to go with waffle taste.

In future brews, adding actual caramel to the batch or actual stroopwafels may give a more pronounced flavor.

Author:

Redleg Ed

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: Keg

Priming Amount: CO2 @ 15psi

Creation Date: 2/20/2017 10:06 PM

Notes: This is not my own recipe, but taken from Biermuncher of homebrewtalk.com & tweaked by adding Ahtanum hops and slightly changing grist to use what I have. http://www.homebrewtalk.com/showthread.php?t=42841.

ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 62°
dh0: 120 (5 day ferment)
SP1: 62°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 144 (6 day ferment/D-rest)
SP3: 72°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

Brewed this one with new brew buddy, Byran Anderson (istbentz). Forgot to MO this time...oh well, no biggie.

Notty is a beast! Krausen @ 15 hours, blowoff tube @ 18 hrs!

Author:

Gløshaugen Bryggeforum

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 12:27 PM

Notes: WLP566 gjæret på høy temperatur, ananasjuice og Citra-humle gir denne saisonen mange tropiske preg, vi kaller den derfor polytropia!
Den er dog ikke et polytropt fluid. (les: https://en.wikipedia.org/wiki/Lane%E2%80%93Emden_equation)

Om vi skulle laget den på nytt, hadde vi heller pasteurisert ananas og hatt det i en eventuell sekundærgjæring.

Author:

dan mart

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.4

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: 10/4/2016 5:47 AM

Notes:

Author:

Pivarski Klub Bulevar

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 12:14 PM

Notes:

Author:

ImV

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2016 5:04 PM

Notes: 16/04/2016

Mash ph 5.5
OG: 12.4 Brix - 1.050
Volume in fermenter : 1.5 liter

17/04/2016
Pitched yeast at 14C

Fermented at 11C till 23rd
Ramp up from 23rd till 25th from 11 to 18
Ramp down from 30th April to 1st May from 18 to 6

06/05
FG - 1.011

26/05
Tasting - Very clear in appearance. Right amount of carbonation
Malty mouthful and aroma. Crisp and dry. Finishes bit bitter.

Author:

kiwifirst

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 11:37 PM

Notes: Wild Newport yeaast

Author:

hardwarehank

Boil Size: 8.3 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: Corn Sugar

Priming Amount: 4 to 5 oz

Creation Date: 3/21/2015 3:17 PM

Notes: After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.

Author:

etyen

Boil Size: 22 Litres

Boil Time: 65

Boil Gravity: 11

Efficiency: 77

Mash Thickness: 3.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 12:15 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 12/18/2014 11:28 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 64 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Sukker tilsettes de siste 15 min. av kok.

Kjøl ned til 17 grader før pitching av gjær.

Start gjæring på 18 grader og la stige gradvis til 22 grader ila. 4 dager. Hold på 22 grader til FG er stabil. Senk deretter til 20 grader før tapping. Totalt 14-21 dager gjæring.

Gjæralternativer: WLP500, WLP550, WLP570, Safbrew BE-256

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering.

Author:

Grog Eisenbein

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 8:05 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: force carb

Priming Amount: 25 psi for 24 hours

Creation Date: 8/1/2017 2:53 AM

Notes: Ferment for 14 days at 65 degrees. Crash to 40 degrees and hold for 48 hours. Rack to keg with gelatin and force carb. Delicious beer. Its become a staple in my keezer.

Author:

nougat

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72.5

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 1:58 AM

Notes:

Author:

Big Dana Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

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: 8/30/2020 2:16 AM

Notes: Using US-05 as the yeast type.
Per Jamil Z's book Brewing Great Beers, Use American for a drier / roastier version and an English for fruitier.

On this recipe I'm calculating at equipment setting of 1.5 gallons of dead space in keg. Seems 2 gallons as a figure also resulted in higher yield going into fermenter, I believe other figures were correct, so adjusting this. (once I though 3 gallons, I believe grain in keg effects my measurement.

original recipe was based on calculation at 70% efficiency.

Target OG: 1.064
Actual measurements: 1.046 pre boil grav.
Actual orig grav: 1.056 orig gravity
Actual final grav: 1.011

volume was just about on target with approx 5.5 gallons in fermenter. (its a bit hard to tell for sure).
If all else stays consistent that would put my final efficiency at 60% (research how to increase)

Author:

plohm12

Boil Size: 3.51 Gallons

Boil Time: 45

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 2.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 6.84 psi

Creation Date: 6/30/2022 7:58 PM

Notes: I'm sourcing raspberries from the farmers market. I spoke to a vendor while designing this recipe to confirm that I could purchase fruit that was picked the same day I pitch it in secondary.

Ferment in a plastic bucket. After initial fermentation has died down, crush berries using a sanitized potato masher and bowl, pasteurize by heating to 150-180F for 15min, cool & stir in pectic enzyme, wrap solids in cheese cloth, then pitch into same fermenter.

I'm aiming for a light, malty ale that complements the raspberries. To that end, I decided to brew a gose base for the wheat and pH. I chose Omega Sundew yeast because it offers red fruit esters without the spicy phenols found with other traditional wheat ale yeasts.

Rather than mess with microbial cultures, I'm attempting to achieve a lower pH only with acidulated malt and acid from the raspberries. I want the final beer to have a pH around 4.0, not sour by any means, but a good amount of tartness. After the raspberries finish fermenting, if the pH is too high or the acid isn't perceptible, I'll add additional malic acid when racking off the fruit.

## Version 1
### Fermentables
- 1.75lb Weyermann - Pilsner malt
- 1.75lb Weyermann - Pale Wheat malt
- 0.50lb Weyermann - Acidulated malt
- 4oz Rice hulls (added to second half of mash)
- 1.50lb Raspberries (added to secondary)

### Hop Schedule
- Mash 60min - 0.5oz Tettnanger 3.9AA
- Boil 45min - 5g Tettnanger 3.9AA

### Mash/boil schedule
- Single infusion of 3gal, hold @ 153F for 60min
- Fly sparge with 1.3gal boiling water to target 3.5gal preboil
- Boil 45min to target 2.75gal

## Sources
- Hose Your Nose Gose, Randy Mosher, Radical Brewing, p. 148
- Raspberry Gose, Mick Spencer, Brew Your Own, https://byo.com/recipe/raspberry-gose/
- Randy Mosher, Radical Brewing, Tips on brewing gose, brewing with wheat, and brewing raspberry beers
- John Palmer, How to Brew, Tips on brewing with raspberries, brewing with acidulated malt, adjusting pH for tart/sour ales
- How to Add Fruit to Beer, Homebrewers Association, https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/