All-grain Homebrew Beer Recipes | Page 938 | Browse 220,000+ at Brewer's Friend

Author:

kiwifirst

Boil Size: 34.5 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: keg

Priming Amount: 14psi

Creation Date: 6/21/2015 11:32 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

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: 2/6/2020 11:07 PM

Notes: mash @ 146
50f for 3 weeks
lager 3 weeks 34

Author:

Gilles' Brew (Dr. G)

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 2.4

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: 12/11/2022 5:14 PM

Notes: Double batch with double grain bill where half is fermented with:
-WLP / Coastal Haze WPL-067
-Wyeast / London Ale III 1318 (in starter Exp. Aug 2022)

Dry hopping quantities are divided in two for the separate fermenting batches.

Dry hopping at day 14 (4 days)

Author:

nascyUSF

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 8:21 PM

Notes: Throw in evergreen sprig with secondary fermentation.

Author:

g33kBr3w

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/3/2022 1:12 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 60

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: 1/14/2021 4:31 PM

Notes: ========================================
01/22/2021
brewed last night. forgot to add the water agents smh. original recipe had me at 75% efficiency for 1050 OG, came out with 60% for 1040 smh. idk why i thought i would get 75, maybe because recently ive gotten higher efficiencies with double crushing the grain, but also this beer has a lot of flaked wheat and oats so i shouldve known it would be low.

Really if I had done my rule of thumb and left out the flaked stuff in the calculation i wouldve gotten to 75% on the rest of the grain bill.
========================================
01/14/2021
revamping last years OFFSZN for rebrew as mommys bier 2.
* adding water profile and brewing salts. using shared ward labs profile for henrico county for september 2020.
* reducing nugget bittering addition from 0.5 for 60 to 0.4 for 45 to fall more in the middle of the accepted IBU range for this style
* reducing 2row from 4.5 to 4.5lb to account for good efficiency last time, knock the beer abv down from 5.89 to 5.3 (also more in the accepted range)
* added acidulated malt for mash pH
.....should i scale this up to 10 gallons though???? might not have space in the fermentation chamber....
========================================
3102020
Brew day
Originally was supposed to hit 1049 on 5.5gal with 75%. Came out a little under vol, but 1055. Updated recipe as such.

I thought I was going to come out way under because of how light the wort was. And it's a small grain bill compared to recent recipes.
========================================
2/19/2020
initial notes.
notes / changes from original aha receipe :
* swapped out yeast for wyeast.
* this is 5.5 gallons. since its even grain and hop values just leave it like that and aim for 5.5
* the spices are supposed to go in at flameout for only 5 mins in whirlpool - prob need to use a bag.
* recipe calls for 90 min boil but i dont think that is necessary. * ferment at 63 for 7 days then free rise to 73 for remainder.
* original recipe :
** https://www.homebrewersassociation.org/homebrew-recipe/allagash-white-clone/

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:

dobe12

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 4/22/2019 8:48 PM

Notes:

Author:

alejoang

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.71 bar

Creation Date: 2/15/2019 6:18 PM

Notes: Se adicionan 4 litros adicionales en hervido (High Gravity)

Author:

ImV

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2018 2:21 AM

Notes: SG: 1.048
FG: 1.016 (Corrected)

Dry hop at 3 days

Kegged - 19th October. 19 L
Initial reflections - Medium body, no noticeable rye spiece, decent hop aroma and flavour.

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2018 2:55 AM

Notes: Yeast - Starter with blend of WLP 565 and WLP 550. Starter made from 200 g pilsner dme + 0.5 g fermaid.

Amended tap water with 7 g each epsom salts, calcium chloride, and gypsum.

Saccharrification temp appears to settle at 150.5 for the duration of the mash.

Mashout temp:

Author:

Credible Sauce

Boil Size: 83 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2018 2:22 PM

Notes:

Author:

Joe Faint

Boil Size: 1002 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 4:53 PM

Notes:

Author:

Mister_Mellor

Boil Size: 82 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 64

Mash Thickness: 2.6

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: 3/1/2017 9:54 PM

Notes:

Author:

koku

Boil Size: 14.6 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 63

Mash Thickness: 5.9

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: 9/22/2016 5:19 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 1:13 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)

Author:

booschnache

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 2:04 AM

Notes:

Author:

das Brauhaus

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 85

Mash Thickness: 1.25

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: 5/14/2016 11:27 PM

Notes:

Author:

BGBC

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 12/18/2015 1:56 PM

Notes: Age on French oak cubes/spirals prior to bottling

Author:

O'Mendrick

Boil Size: 4 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 10:33 PM

Notes: