All-grain Homebrew Beer Recipes | Page 95 | Browse 220,000+ at Brewer's Friend

Author:

Peter Feger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 89.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2014 4:43 PM

Notes:

Author:

Beanie541

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 11/8/2015 8:46 PM

Notes: Under Pitch Yeast and ferment at 70-72 to produce banana esters

Decoction Mashing:
Pull 13 Pints and boil for first step
Pull 4 Pints and boil for second step

Author:

amcclain

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 10:16 AM

Notes: Go with a slight underpitch on the yeast and do not add clarity ferm. I would really like to avoid this one krausening out so add the maximu allowable Ferm Cap. We are also doing a concentrated boil. only collect to about 115-120 gallons in the kettle. After a 60 min boil, add flameout hops and then do a long, hard whirlpool while topping off with cold groundwater. If we need ice I will go get it. The goal is to get it down to 180F or less. This is essential for this type of IPA. Let rest for at least 30mins after adding whirlpool hops and transfer to fermentor.

The 30lbs of pilsner references that entire open bag sitting up top. If its a bit more or less that's fine. Just add the whole bag.

It seems adding wheat flour to the mash is the way to go. Its only 2lbs so I don't think that will stick us. Regardless you might want to use some rice hulls.

Author:

octopussy

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.077

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 4:27 PM

Notes:

Author:

Bulldog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2013 6:17 PM

Notes:

Author:

NukeMan06.jc

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.2

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: 10/17/2016 7:31 PM

Notes: Primary for 12 days at 66F
Secondary for 5 days with 12oz of blueberries

Author:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

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: 8/24/2018 2:18 AM

Notes:

Author:

TKP

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 50

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 9:59 PM

Notes:

Author:

iron man brewing

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2016 1:45 PM

Notes: mash in38
61c 40m 70c 20m 76c 15m
begin for at 20c slowly raising temp to 22 by the last third of ferment

Author:

Cain Piper

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.7

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: 8/15/2017 11:21 PM

Notes:

Author:

frankzeye

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 1:54 AM

Notes:

Author:

Jimbo64

Boil Size: 6 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: 9/14/2012 9:55 PM

Notes: Time to make another Cherry Stout. This one with a couple pounds of honey to confound the taste buds. Honey and Cherries both from my yard :) A pound of Oatmeal for creaminess.

Author:

Arbe0

Boil Size: 8.3 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 74

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/15/2015 9:00 PM

Notes: Added one large package of organic oatmeal raisin cookies to the boil.

Author:

Chaser

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.15

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2014 7:38 PM

Notes: Boil water with mash
Add honny at 90°C and spices
leave with no heat for 15min

Use:
http://www.rolv.no/urtemedisin/medisinplanter/fili_ulm.htm

cool as quicly as possible!

Author:

DeclineBeers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 9/5/2019 3:57 AM

Notes: https://byo.com/article/pastry-beers/

Imprint Beer Co.’s Black Forest Cake Stout clone

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.028
IBU = 65 SRM = 69 ABV = 9.6%

Ingredients
15.5 lbs. (7 kg) American 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor) or 12 oz. (0.34 kg) toasted Ecuadorian cacao nibs
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)

Step by step
Several days before brewday, scrape open and cut the 5 vanilla beans into 1-inch (2.5-cm) segments and soak in vodka or Bourbon until ready to add to the secondary.

Mill the grains and mix with 6.8 gallons (25.7 L) of 167 °F (75 °C) strike water to reach a mash temperature of 155 °F (68 °C). Hold this temperature for 60 minutes. If you have soft water, you may want to hold off on adding the roasted grains and British crystal malts until the final 15 minutes of the mash. Vorlauf until your runnings are clear. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort. At this point, you may want to test the wort’s gravity. The goal should be to have 7 gallons (26.5 L) of 1.072 SG wort at the start of the boil. You can add dried malt extract (DME) at this point if the SG is low or you may want to wait until the beer is in the fermenter. If you wait to add the DME, be sure to add it after fermentation begins to calm down.

Boil the wort for 90 minutes or more, adding hops according to the ingredient list. After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.

Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing Cholaca/cacao nibs and vanilla extract, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.

Author:

KristofferD

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 10/12/2015 12:42 PM

Notes:

Author:

mike0481

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 7:08 PM

Notes: Add 4.8 Oz of Green Tea to secondary for 2 days. ( 1lbs: 33 Gal)

Dry hop: Falconer's Flight 7C's for 2 days.

Author:

Tore

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: N/A

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: 10/15/2012 10:54 PM

Notes:

Author:

Boil Size: 6.5 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: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 5:54 PM

Notes:

Author:

Blues N Brew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2013 6:33 PM

Notes: mash volume 3.5 gallons
batch sparge volume 4.5 gallons

Ferment @ 49 for 2 weeks
D.rest @ 65 48 hours
Lager @ 35 2-4 months