All-grain Homebrew Beer Recipes | Page 72 | Browse 220,000+ at Brewer's Friend

Author:

Boil Size: 29 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2015 10:16 PM

Notes:

Author:

Trekker23

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 8/24/2014 4:54 PM

Notes:

Author:

hojo

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2015 4:20 AM

Notes: actual OG 1.057
20actual fg 1.012

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 5:29 PM

Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.

Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 5:56 PM

Notes:

Author:

jkendal

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.27

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2013 3:27 PM

Notes: Brewed on 11/10/2013. OG was right on the money.

Update 11/14/13 - fermentation had already started the morning after brew day (which is typical for me) and as of last night it's slowed down quite a bit - all of my ales usually ferment out fairly quickly (I rarely have one still active on the 4th day). So now it'll sit for at least another 10 days to 2 weeks before it goes to keg (I don't ever rack to a secondary any more - gave that up years ago).

Update 11/29/13 - I usually keg my beers and let them carbonate naturally over a week or so, but with all the rain and then the preparations for the holidays I ran out of time and had to keg and force carb this batch just in time for Thanksgiving dinner yesterday, so it was just a tad cloudy (FG 1.015). It tastes like Full Sail but I don't have any on hand to compare, but it's delicious - I'll be brewing this one again, for sure!

Update 12/10/13 - the beer has cleared and the hops have mellowed a bit. This beer tastes fantastic! I'm trying to limit myself to just one whenever I go to the tap so that the 1st keg lasts through Christmas - I'm taking the 2nd one to a New Year's Eve party where I know it'll be a big hit!

If you're a fan of Full Sail Amber Ale, you will like this recipe. This is one terrific Amber Ale!

If you brew this, leave a comment and let me know what you think.

Author:

Wolf Pack Brewing

Boil Size: 33.42 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 3

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: 8/12/2021 8:45 AM

Notes: https://beerandbrewing.com/recipe-west-coast-ipa-is-dead/

Mill the grains and mash at 148°F (64°C) for 30 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding boil hops according to the schedule. After the boil, stir to conduct a whirlpool, adding the correct amount of ambient-temperature water to hit target gravity and bring down the wort temperature to 192°F (89°C). Whirlpool with hops for 10 minutes, then allow 15 minutes to settle. Chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C).

Once fermentation slows, rack off of yeast or drop yeast out of the conical, transfer to a sanitized and CO2-purged container, and add dry hops at 68°F (20°C). Once the beer clears diacetyl tests (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 28°F (-2°C) for 3 days. Then package and carbonate to desired level.

Author:

Boil Size: 4.83 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 10:09 AM

Notes: Continuously hopped, Dogfish Head style.
Vienna malt between 5 and 6. Overall color is red amber

Author:

StevenMcIPA

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.3

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: 2/13/2016 6:58 PM

Notes:

Author:

Keir Osborn

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

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: 1/29/2017 6:46 PM

Notes:

Author:

Boil Size: 490 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 3:24 PM

Notes: We won Silver for Dark IPA in the Ontario Brewing Awards for this one.

http://www.momandhops.ca/winners-announced-for-2015-ontario-brewing-awards/

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: 8 lbs

Creation Date: 1/15/2013 1:27 AM

Notes: Ferment at 65

Author:

Chainsaw Mechanic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 3/27/2015 10:55 PM

Notes:

Author:

Thor Wiegman

Boil Size: 4.5 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: 1/8/2012 7:13 AM

Notes: I've been sad that I couldn't do all grain because I only have a 5 gal pot. Then I realized that I can absolutely do a smaller batch to get my feet wet until I can afford that big brew kettle. So I built the mash tun and made an immersion chiller while I was at it. I created the recipe using Brewtarget and scaled for the 4.5 gal maximum I could boil.

Anyway, this is what I came up with for my first all grain brew. I wanted to keep it simple and basic. We'll see how it tastes and then work on repeating it. Once I can repeat it well I will begin with simple modifications. Then I will take over the world.....or just drink beer.

So far I've learned a lot. The mash process was fun and interesting. I will be working on reducing liquid loss in the tun for sure.

Fermentation just didn't seem to be happening. The yeast packet says to just sprinkle on the wort. Instead I took about a third of the packet and stirred it in, sprinkled the rest on top. Wort was at 73*, right in the range the yeast had called for. Nothing.

By Tuesday I decided to buy another packet of yeast. Sprinkled all on top. Two more days of nothing.

Then I brought the fermenter in to the kitchen. Within 30 minutes the airlock was speaking to me. Within two hours it was speaking loudly. It seems that this yeast doesn't like the cold of the 56* beer closet. The kitchen is always either 68* or 62* (programmable thermostat for the house) and it likes this much better.

So now that I have a 10 gallon pot and grain mill on order, I know what the next area of focus will be. It's time to start thinking about temperature control. I want to do it as green a possible. Insulation. Digital temperature monitoring and control using the Arduino. Could be fun.

Update: A week after bottling we tried two of these. The beer is amazingly clear with a color that is a very dark amber, not quite brown. There is a very fruity smell. Unfortunately they both tasted like vinegar. I'm not sure the cause, maybe sanitation. Maybe too high of fermentation temp? Maybe I got overanxious and overpitched the yeast? I'm thinking that it had something to do with the point at which I added that second packet of yeast and that the vigorous fermentation could have been a clue that something went wrong.

Author:

Mellow Fellow

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 5:02 PM

Notes:

Author:

NEBrewer

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 1:44 AM

Notes: My first brewing trials were at best uninformed at worst misguided. The advice from my LHBS wasn't enough for a clear explaination until, the suggestion of Dave Lines' books published by AW. With these (the big book of beer & brewing beers like those you buy) in hand the procedure became understandable and process replicable.

This was a while ago in the mid-80's when home brewing information, ingredients, recipes, equipment, and knowledgble dialogue not as simple to find as it can be today. My interest piqued I continued to seek information and put what I learned into practice learning to brew beer. It was a lot of fun to make and enjoy a homebrewed beer. It still is!

Thanks for the help Dave. This batch is for the memory of you and your efforts are remembered and appreciated.
Thanks for the learning experience.
Cheers.

Author:

Ulfrpsion

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 3:23 PM

Notes: Raisin, Dates, and Honey:
Honey should be added with dates and raisins along with molasses. Recipe pending.

Oak Chips should be left for no more than 3-4 days. Taste regularly to validate completion.

Vanilla beans were prepared by cutting the length of the bean, and gutting the pulp, and then cutting the bean into small subsections. Then, both the bean and the pulp were placed in a small sterilized container with grain alcohol for 5 days. After 5 days, the entirety of the container was poured into the beer and it was left to sit for 4 days. It should be left for much longer as the vanilla flavor disappeared over time, perhaps tossed in at bottling.

Lactose was added to the beer 1 month before bottling. The lactose sugars were boiled in water for 15 minutes, and then tossed into the final product during racking. The lactose was stirred into the beer. This process is best done at keg application or bottling where the beer will not rack off the lactose sugars for maximum effect.

Briess Midnight Wheat Malt - Maillard Malts™
(Alternate for Dark Malt/Black Patent)

Use Dingemans Special B® Malt for the Special B.

Grain Profile:
UK Crisp Roast Barley - <10% - Adds color and dry flavor. Red and black color notes.
Special B - <10% - burnt sugar, raisin, and dark dried fruits. Adds red color.
Marris Otter Pale - Up To 100% - Adds nut flavor. Bulk sugars.
Bries Ashburne Mild - <50% - Base malt. Adds extra sweetness.
Midnight Wheat (Replace with BlackPrinz) - <10% - Adds smooth mouthfeel with a soft roast flavor.

Author:

Boil Size: 25 Litres

Boil Time: 80

Boil Gravity: 1.047

Efficiency: 76

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2018 9:58 AM

Notes:

Author:

TravisSimison

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.75

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: 10/23/2016 3:47 PM

Notes:

Author:

loud brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 11/8/2019 12:12 AM

Notes: EBIAB 5.25 Gal Batch
6% ABV - 40 IBU

8 Gal 156f strike h20
Add salts
Mash 158-160
5.4 mash PH
15min boil addition of hops
10min boil addition whirlfloc and yeast nutrients
FLAMEOUT
Whirlpool addition @ 160f for 15min
Chill wort to 70F, transfer and aerate with oxy wand for 1min
Pitch 1-2 pack US-05 directly into fermenter
Ferment aprx 7-10 days at 65f
Dry Hop on day 2-3 for 7 days max
Add 2oz Citra for aroma in keg on pkg day.
Carb to 2.5-2.75 volumes CO2