All-grain Homebrew Beer Recipes | Page 84 | Browse 220,000+ at Brewer's Friend

Author:

Medarius

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 79

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2018 12:31 AM

Notes: My research found that erdinger is made with 2 types of wheat.
And the noble hops Perle, Tettnang, and Hallertau MF. Emphasis on flavoring/aroma low bittering.

Dbl decoction method used . My process is too much to enter steps in mash guidelines. Simplified for other viewers.

https://edelstoffquest.files.wordpress.com/2014/05/img_2331.jpg

Author:

BrewKing60

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 7/8/2016 2:05 PM

Notes: put final hops in at end of boil - when I reach 150 degrees (quickly) let it stand for 30 minutes.

MASH TUN WATER VOLUME:
8.5 gallons of mash
6.5 gallons of sparge

Author:

johnson

Boil Size: 7 Gallons

Boil Time: 90

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 oz.

Creation Date: 1/17/2012 8:14 PM

Notes: Boil both hops additions in nylon straining bags.

Cold condition in secondary for 3-4 weeks at 45-55F.

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

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: 5/7/2012 7:00 PM

Notes: Mashed in at about 170F which brought it to about 148 to 150 depending on the spot. I added in 1 pint of cold water which brought it to about 148. Stirred at 30min and 50min. Drew off about 2 gallons and brought to a short boil. I added it back in and this brought it to about 175F. Hope that wasn't too high. I didn't boil the mashout for very long because I want it to be highly fermentable (dunno if that actually matters).

Bay Area Mashers World Cup of Beer 2013 2nd Place winner.

http://www.worldcupofbeer.com/scores/2013winner.pdf

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 6:08 PM

Notes:

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 9/10/2012 6:45 PM

Notes: Strike water should be 15F above desired temp, but not sure how the pumpkin will impact the temp... if it's cold might go with the normal 22/23F temp loss? The vodka infused vanilla bean and the extract will steep for a couple weeks with each other and will be added before bottling. Roasted pumpkin in the oven at 350F for 60min. Mash looked really think for some reason and the temp was way lower than usual. I had to top off so much I just left it at 152F instead of 154. Not sure why, I did just get a new mash paddle so that might be the reason. Sparge was super slow and I had to stir it while I was sparging to prevent it from being stuck. I did a hybrid batch/fly sparge. Next time will probably use a whole pumpkin to prevent this. The OG actually may be lower because of the large amount of pumpkin floating in the wort.

Author:

Justin Caylor

Boil Size: 5.89167 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 61

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: 4/19/2012 6:58 PM

Notes:

Author:

bigdaddyz77

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/13/2020 8:19 PM

Notes:

Author:

Aguins4me

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 3:41 PM

Notes:

Author:

jessiepagan3

Boil Size: 7.92 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

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: 3/1/2017 9:01 PM

Notes:

Author:

pctaylo2

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 4:37 PM

Notes:

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: sucrose

Priming Amount: 4.5 oz

Creation Date: 2/8/2021 8:22 PM

Notes: Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol.

Author:

4ndy

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 8:17 PM

Notes:

Author:

Soton

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 8/9/2015 8:21 AM

Notes: I first brewed this recipe in a scaled down version that I called little Liffey, at this moment it is still in the fermentor but the brew day went well, the taste of the sweet wort was excellent, it was very much like a sweet guiness so it will be interesting to see how it is once it ferments out
From what I learned from the brew day I already have plans to brew a 5 gallon version but will post any updates when available
Update: well what a great beer, strong flavours with a hint of sweetness, easy to drink and very moreish
I will be brewing this again and again

Author:

Alepp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 139 grams

Creation Date: 4/5/2017 2:45 AM

Notes: Mash at 150F for 60 mins
Add half of the water salt additions to the mash and the rest at sparge.
Add the FWH hops during runoff to allow hops to steep in hot wort as the mash is sparged.
Boil for 60 mins
Follow whirlpool hops schedule. Turn off whirlpool for last hops addition (the 20 min addition)
Pitch yeast and ferment at 67F for 3 days then raise temp 2 degrees each day until you reach 73F.
Pack at 2.6 vols
IBU's Target = 80

Pours hazy dark orange with creamy head. Juicy hop aroma, big citrus and tropical fruit. Flavor is lots of orange and tropical fruit with bready malt backbone and some piney resiny bitterness in the finish. Mouthfeel medium bodied with smooth carbonation. Serve in glass.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/31/2015 11:20 PM

Notes:

Author:

Storeyv34

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

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: 4/4/2016 6:58 AM

Notes: Based on http://piratelife.com.au/ Throwback

BU/GU ratio ? 0.84

Single full volume infusion
3 Grm Calcium CL
6 Grm Gypsum
.5ml 96% Phosphoric acid

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 2/17/2015 4:35 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

Author:

JMski

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

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: 6/5/2015 2:25 PM

Notes:

Author:

bradyt88

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2020 2:15 PM

Notes: Used dried malt extract due to batch size limitations with system. Use malt base malt if possible.

Drew about a gallon of boiling wort into a stainless mixing bowl. Mixed PB powder into the hot wort with cake mixer the. Added the mixture back into the kettle during whirlpool.

Underpitched yeast and fermented at 72F.

Did not add freeze dried bananas. May try on the next batch.