All-grain Homebrew Beer Recipes | Page 926 | Browse 215,000+ at Brewer's Friend

Author:

si_hartlepool

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 6:02 PM

Notes: Kaltenberg yeast - no starter.

Nelson + Cascade 20g each at 0 mins, 20g each at 80 degrees.

Author:

nakedbearbrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

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: 9/6/2017 8:19 PM

Notes:

Author:

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 1/29/2022 7:04 PM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

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: 3/6/2021 10:12 PM

Notes: Based on this recipe: https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/

Author:

JON SNOW

Boil Size: 44 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2020 1:19 AM

Notes: MASH: 70ºC / PH: 5,2-5,3

1º MALTA
2º TRIGO
3º AVENA

RECIRCULADO: POCO = 15min
LAVADO: PH<6

HERVIDO:

Mandar a hervir 90% del total (40-42 litros)
Tiempo = 75 min (sin agregado de Irish moss)

HOP STAND:
1° HOP STAND A 100°C
2° HOP STAND: agregar 15% (llenar olla) agua fría (ver PH)
Chequear Temperatura 80-85ºC
HOP STAND + WHIRPOOL (40 min)

DRY HOP

1º CUANDO QUEDAN 10 PUNTOS DE DENSIDAD.
2º EN FRIO AL BAJAR A 12°.

Author:

DCross

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/25/2019 9:51 PM

Notes:

Author:

Jasonmck

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 75

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: 10/5/2018 7:38 PM

Notes:

Author:

Kaarlo

Boil Size: 21 Litres

Boil Time: 40

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2018 10:21 AM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.8

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: 4/28/2018 10:17 PM

Notes:

Author:

Mike Henry

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 76

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/22/2018 8:24 PM

Notes: Cloned the recipe from Ex Nova Brewery's "The Most Interesting Lager in the World," which is one of their year-around flagship beers. I did a side-by-side comparison with one of their crowlers and it was perfect. Mine was a bit better probably because I lagered it in my shed for about 2 months during a Portland, Oregon winter. Can also use Que Bueno yeast.

Add a twist of lime in the glass before pouring and STAY THIRSTY MY FRIEND!

Strike water:
1.3 g CaCl3, 0.25 tablet Campden, 0.9 g Gypsum. and 2.7 ml lactic acid
Sparge water:
1.1 g CaCl2, 0.25 tablet, and 0.75 g Gypsum

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

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: 1/20/2018 4:01 PM

Notes: Ferment at 15 to 18 celcius for 3 weeks.

Transfer to wooden cask and age in a cool dark place for another 3 to 6 weeks.

Author:

WAWooldridge

Boil Size: 7.55 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 8:42 PM

Notes: Overall Impression: This is a strong, highly roasted, bitter, hoppy, dark stout. The body and dark flavors are typical of stouts, with a more aggressive American hop character and bitterness.
Aroma: Moderate to solid roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters are optional. Light alcohol is optional. It should not seem sharp, acrid, or acidic.
Appearance: It is generally jet-black, although some may appear dark brown. It has a large, persistent head that is light tan to light brown in color and usually opaque.
Flavor: Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. It may taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. It has a low to high-hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters are optional, but light but smooth alcohol flavor is optional.
Mouthfeel: Medium to whole body. It can be somewhat creamy. It can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately intense alcohol warmth, but smooth and not excessively hot.
Comments: Breweries express individuality by varying the roasted malt profile, sweetness, flavor, and finishing hops. Generally, it has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts) and is becoming increasingly complex to find.
History: A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a standard naming scheme for a more highly hopped beer.
Characteristic Ingredients: Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.
Style Comparison: Like a hoppy, bitter, intensely roasted Irish Extra Stout. It is much more roast and body than a Black IPA. More significant, stronger versions belong in the Imperial Stout style. Stronger and more assertive than American Porter, particularly in the dark malt or grain additions and hop character.
Vital Statistics: OG: 1.050 – 1.075
IBUs: 35 – 75 FG: 1.010 – 1.022
SRM: 30 – 40 ABV: 5.0 – 7.0%
Commercial Examples: Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs
Tags: high-strength, dark-color, top-fermented, north-America, craft-style, stout-family, bitter, roasty, hoppy

Author:

Dustydust

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2017 12:08 AM

Notes:

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 4/5/2017 2:19 PM

Notes:

Author:

Tusconn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 1:15 AM

Notes: WLP 590(not available as a yeast choice in recipe building)

Author:

Mikklan

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

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: 2/5/2017 7:10 PM

Notes: First dry hopping is performed 4 days after brewing day. Second dry hopping is done after 9 days. Room fermantion temperature is 16 degrees untill storm fermentation is over, then the temperature is increased to 20 degrees.
Yeast starter is to be made. use 200 g. of light spray malt and 2L water. One package og yeast is enough if starter is made.
Based on normal Norwegian water the following water adjustement can be done: Gypsum (Kalsiumsulfat/CaSO4) 15.00 g 60 min Mash Water Agent, and Kalsiumklorid (CaCl) 11.00 g 60 min Mash Water Agent.

Author:

gio

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 10/14/2016 7:15 AM

Notes: Pitch yeast at 66, let temperature rise naturally to 73
Ferment for 2 weeks in primary
Rack to secondary and cold condition for 6+ weeks
Re-pitch yeast and bottle with sugar to aim for carb levels of 3.0-3.5 vols.

Author:

happyasalways32@yahoo.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Priming Sugar

Priming Amount: 5oz

Creation Date: 9/23/2016 3:13 PM

Notes: 1.0lb Fresh frozen apples used in secondary
Cinnamon one stick used in boil at 11 minutes
12oz Apple juice concentrate for use in secondary non pasteurized
primary 2 weeks secondary 2 weeks

Author:

Ahmceach

Boil Size: 10.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 3/4 cups

Creation Date: 6/15/2016 4:09 PM

Notes: Sweet Honey flavors with a floral aroma

Author:

richard_mcateer

Boil Size: 28.5 Litres

Boil Time: 45

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.7

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: 1/24/2016 9:43 PM

Notes: