All-grain Homebrew Beer Recipes | Page 842 | Browse 225,000+ at Brewer's Friend

Author:

Steinar

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 250 g

Creation Date: 6/26/2014 7:11 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

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: 4/11/2019 6:49 PM

Notes: Used maris otter instead of vienna

Author:

HCEide

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 4.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: Sukkerlake

Priming Amount: 120 gram sukker

Creation Date: 3/9/2017 12:17 PM

Notes: Start med ca. 22 liter vann. Skyld med vann til ca. 25 liter preboil.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 10:57 PM

Notes: ♦ BREW DATES:
Date: Brew Day 05/19/2016
Gravity End of Sparge • SG
Gravity End of Boil (OG) • 1.0
Gravity (FG) • 1.066
Date: Pitch Yeast 5/28/2016
Date: Keg Day •
Drafted Who’s House •
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

brandonbahula@hotmail.com

Boil Size: 12.1 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 2:38 AM

Notes:

Author:

J.RoweWil

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2016 1:00 AM

Notes:

Author:

Mikulin Vasyl

Boil Size: 580 Litres

Boil Time: 60

Boil Gravity: 17.4

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 10:20 PM

Notes:

Author:

Viktar Hushchynski

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

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: 1/18/2016 7:06 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2015 1:33 AM

Notes:

Author:

BeerBeak

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

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: 5/27/2015 4:45 PM

Notes: http://byo.com/hops/item/283-brewing-doppelbock-tips-from-the-pros

Let fermentation free rise to 52° F until complete. Hold at 52° F for two days. Cool to 42° F. Rack off settled yeast. Hold at 42° F for two to three weeks. Cool to 32° F for a minimum of eight weeks

Author:

david@gnomebrewshop.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 1.94

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 4/18/2015 5:58 PM

Notes: Fermentation Schedule:
Day 1 - 2 @ 19C
Day 3 @ 20 C
Day 4 @ 21 C
Day 5 @ 22 C
Hold till fermentation is complete

Orange zest was partially dried

Author:

spencer.tk

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2014 2:11 PM

Notes: -Alt yeast: 2 packs S-05; rehydrate at start of boil.

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.33

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 10:06 PM

Notes: 1) Strike grains with 3.94 gal of water at 169 °F.

2) Mash at 157 °F for 60 min.

3) Vorlauf and lauter 2.5 gal in your first runnings.

4) Add 4 gal of sparge water at 169 °F.

5) Vorlauf and lauter 4 gal in your second runnings.

6) Your combined runnings should be 6.5 gal.

Author:

Shølbryggeriet

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 6/15/2015 1:08 PM

Notes: 4 vials of yeast in 3 liters of starter.

Author:

Aloha

Boil Size: 1030 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 81

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 9:48 AM

Notes:

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 12:41 AM

Notes:

Author:

Boil Size: 13.3 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2016 2:47 PM

Notes: Cut pumpkin,and squash in half scoop out insides bake until meat is soft , scoop out insides from shell, you are going to add this to the mash.....vanilla beans, roast pumpkin seeds from pumpkin and squash, add cinnamon sticks, peel a 3 inch ginger root and cut into half inch pieces, all spices go into the secondary.

use only 2 whole cloves per 5 gal.

Steam cinnamon sticks to get more flavor and kill bacteria i was told there is a lot of it inside of so just be safe.

Sugar goes in at 60 min. boil

dry hops go in the primary

Heat mash water to 170 to hit mash temp of 153 after adding grains

One week in primary, two weeks in secondary, then keg.

be careful of a stuck mash tun use 1.50 quarts per pound of grain and add some rice hulls

Author:

emsroth

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 5:23 PM

Notes:

Author:

snew

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2018 9:43 PM

Notes:

Author:

Beez Home Brewery

Boil Size: 21.23 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2020 3:44 AM

Notes: