All-grain Homebrew Beer Recipes | Page 91 | Browse 215,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 5/20/2014 12:36 PM

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 13,5 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 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

Author:

BrewHop

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 76

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: Corn Sugar

Priming Amount: 8.3oz

Creation Date: 1/16/2014 7:34 PM

Notes: Brewed 4/12/14. Strike water was 171F and it brought it to 155F. I had to put a quart or cold water in the mash and recirculate 2 gal top get down to 149F. Mash pH was 4.9 which still seems pretty low since 5.4ish was predicted. Wondering if my meter is going or if something is really wrong? Boil kettle efficiency was 89%. Was shooting for 9 gal and only got 8.75 but that is ok. Recirculated (vorlaughed) for about 15min until it was clear. I sparged very slowly about a quart a minute. Had a very vigorous boil and probably got about 5.25 gal. Topped off with a little bit of water. Wort smelled a bit different than what I am used to and I am not sure what that was from. My efficiency went up and I am thinking that may have been to the re-circulation and slow sparge. The sugar may have had a impact too. Pitched at 73F however I cooled it down because I didn't want it to take off too crazily. 4/13 the beer was sitting at about 66F so I heated it up to 69F. I am trying to get it to about 70-72F but want to do it slowly. Temp got up to about 74F today (maybe for about 5 hours) and I cooled it back down to about 69F but then raised it back to about 71F. 4/14 beer maintained about 70F heated it up to about 71F. By evening it had creeped up to about 72F and fermentation seems to have slowed a bit too. 4/15 morning the beer was sitting at about 70F, by evening time it was sitting at about 71F. 4/16 it's been sitting at 70/71F all day. Going to bump it up in temp to help attenuation. Bumped it up to 76F, intended to do 74F but I think higher will be ok. 4/17 the temp had heated up to 78F by morning but I am thinking I will just leave it there as that is the upper limit of the yeast fermentation range. Gravity reading on 4/25 but it at 1.012 sample was very tasty. 5/7/14 I turned up the aquarium heater to 75F, not sure how hot that heated it too. On 5/9 I took it out of the heated bath. Bottled on 6/3/2014. Hopefully didn't carb it too much.

Author:

TMA77

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/6/2012 11:22 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2015 1:46 AM

Notes: ...with the imported taste

Author:

Brewing_with_Bruce

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2014 11:45 AM

Notes:

Author:

Jimantler

Boil Size: 2450 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.5

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: 6/15/2015 5:59 PM

Notes:

Author:

Chris Weirup

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 2:16 AM

Notes: FROM: https://www.brewtoad.com/recipes/falstaff

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2020 6:10 AM

Notes: OG: 1.073
FG: 1.018
IBUs: 38
ABV: 7.3%

Acidulated malt to adjust mash pH to 5.2 Mash the grains at 151°F (66°C) for 25 minutes. Vorlauf for 15 minutes then run off into the kettle. Sparge the grains and top up as necessary to get 6 gallons (23 liters) of wort, or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 45 minutes, adding first whirlpool addition at the start and the next after 20 minutes. After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast (ensure a healthy pitch of the correct amount yeast). Ferment at 65°F (18°C). Add dry hops according to the schedule. Crash and remove dry hops on Day 11.

BREWER’S NOTES
Add acidulated malt to adjust the mash pH to 5.2 (1 percent of acidulated to malt per 0.1 of pH reduction needed). We target a 5:1 chloride-to-sulfate ratio in our mash and shoot for about 155 ppm of chloride. We also find we like our beers with a firmer bittering charge than is often seen.

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 66

Mash Thickness: N/A

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: 12/26/2012 10:22 PM

Notes: Hit 152 perfectly strike water was 175F. Efficiency was down so I had to supplement with corn sugar and malt extract. I barrel aged it in a 5 gallon whiskey barrel for about 6 weeks. This brew took 2nd place in the Wood Aged Category at BAM World Cup of Beer 2014. I ended up entering it as a British Barley wine as a base style because it didn't really have American characteristics anymore.

Author:

m.mihai

Boil Size: 700 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 63

Mash Thickness: N/A

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: 3/10/2017 10:12 AM

Notes:

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2016 10:04 PM

Notes:

Author:

SlaughterCreekBrewer

Boil Size: 12.5 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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2013 8:25 AM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

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: 3/1/2022 6:13 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

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: 4/22/2014 1:11 PM

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 14,8 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 65 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kandissirup tilsettes de siste 15 min. 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:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 12:04 PM

Notes: Yuzu, lemon and orange peel is to be added to sugar to produce oleo saccharum which will then be added at end of boil.

Yuzu oleo 2 added at kegging.

Gigayeast starter: 0.8L stepped up to: 1.5L. (c.650 b cells).
mash start 12.40

Boil start 15.20 OG 1.050 pre boil pre sugar
Check at 15.50

Tested 3/11/2016 FG 1.012 citrusy fruity aroma. Tastes fruity and has a bit of sweetness.

Author:

Ostrander

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 1.4 oz

Creation Date: 9/29/2012 12:00 AM

Notes: Invert sugar syrup added to primary fermentor at high krausen. Primary fermentation at 76 deg F.

Author:

rally25rs

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.2

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: 12/1/2015 3:21 AM

Notes: 60 min mash or 2-row base malt only.
Then added specialty grains for additional 20 min.

Base malt mash pH target: 5.6

Author:

jammin

Boil Size: 7.5 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: 6/13/2012 12:59 AM

Notes: This recipe recently scored a 44 at the 2012 Idaho State Fair (BJCP judges). Page 27:
http://news.idahofair.com/wp-content/uploads/2012/08/Agriculture.pdf

Author:

Zerosopp

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 2/28/2018 1:52 PM

Notes:

Author:

NathanAlesBrewery

Boil Size: 6.5 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: 11/30/2012 1:59 AM

Notes: Bring 14.5 qts water to 172 degrees. Pour over grains and temp should drop to about 154. Mash for 60 min. Sparge with 13 qts water at 170 degrees. With loss of water to grains, it should come out to about 6.5 gallons for boil. Boil, adding honey at 60 min and add hops accordingly.