All-grain Homebrew Beer Recipes | Page 964 | Browse 225,000+ at Brewer's Friend

Author:

Blind Nil Brewing

Boil Size: 16.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 64

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: 9/8/2014 3:02 PM

Notes:

Author:

Jay Avrett

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 51

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 11/18/2020 10:15 PM

Notes: This beer tastes a little sweet, due to the high amount of Caramunic, but it is also very bitter due to the high amount of hops.

Going to lager for a few more weeks before tapping the keg.

No noticeable off flavors so far. Beautiful color, hope it clears more during lagering.

OMG, this beer is awesome, the initial bitterness has settled, the sweetness is also not as noticable with carbonation.

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 100

Boil Gravity: 1.048

Efficiency: 78

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: 10/17/2019 9:19 PM

Notes: Might sub a high alpha British hop like Target for bittering. Feel free to use any British Pale Malt Golden Promise or Maris as well as any pale American malt

Here is the link to the original recipe by Ron Pattinson on the Shut up About Barclay Perkins blog:

http://barclayperkins.blogspot.com/2011/09/lets-brew-wednesday-1868-younger-no-3.html

Notes by Kristen England

Ingredients

Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt.

Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops.

Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out.

Author:

Exit 12 Brewery

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 1.25

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: 1/22/2018 4:50 PM

Notes: 3.19.18 -- The "German Wheat Malt" = German Pale Wheat - Weyermanning Malt.

The "Belgian - Caramel Pils" = Dingemans Cara 8 (Carapils)

The "Belgian Munich" = Dingemans Munich Malt

3.23.18 -- Brew Day // Started 11AM, Finished 5PM //
Using 10 gallons of water, not what the calculator suggests (8.58). 4 gallons strike water, 6 gallons sparge water.

Grain Mill set to approx .0350 to crush grain.

Added chemicals to strike water at approx 90 degrees. Condensation on the hot liquor tank for some reason, possible leak in pot?

11:30am -- CONDENSATION HAS SUBSIDED ON POT. Possibly no leak.

Mash In: Going to change from 165 degrees to 160 degrees on the strike water. **Put water in first, then grain.**
Mash Temp: approx 145 degrees @ 75 minute mash.
Mash: Yield = approx 2.25, def over 2 gallons, vorlauffed *3* times, grain bed temperature 135 degrees, sparge water 171.7 degrees = 160 degree sparge for 30 mins.

*Experienced stuck sparge, simple clearing of the bazooka screen twice fixed it, ended up with approx. 1.5 gallons that doesn't fit in the brew kettle*
Followed hop schedule.
Added rinds of 3 large oranges that were cleaned and frozen overnight.
Pitched yeast @ 70 degrees, approx 5 1/2 (5.65) yield.

4/1/18
Beer smells like bananas & bubble gum, which is phenomenal. 9 days in and the orange peels seem to be holding up, no sign of rotting.

I removed the trub from the bottom using the glass mason jar. I sanitized the jar & returned it back to the beer. Airlock had stopped but now seems to have begun again, could be air in the carboy.

OG: 1.060
BE: 64% (58% brewhouse = 1.054)
FG: 1.010 (Was supposed to be 1.011)
ABV: 6.56% (Was supposed to be 6.43-6.47)

4/7/18
Kegged 5 gallons, added 1/2TSP of gelatin to 3/4c of 157 degree water.
Keg set at approx 22PSI at approx. 6:30p

Author:

Fjord & Fjell Nano Brewery

Boil Size: 80 Litres

Boil Time: 75

Boil Gravity: 14.3

Efficiency: 70

Mash Thickness: 4.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 6:22 PM

Notes: 2.5l starter at 10P / 300g DME, 1-2 days stirplate

Author:

suda

Boil Size: 45.6 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: Priming Sugar

Priming Amount: Std (5 Oz.)

Creation Date: 4/12/2017 11:34 PM

Notes: Mash at 152 F for 60 minutes.
Boil for 90 minutes.
FWH the Magnum
Add the Saaz hops for the last 10 minutes of the boil.

Ferment at 62-65 F for about 10 days then transfer into secondary for 2 weeks.

Bottle or keg with standard amount of priming sugar.

Author:

rgrosholz

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force

Priming Amount: N/A

Creation Date: 11/6/2016 7:30 PM

Notes: Won 2nd place of 12 in 2013 Hop Blossom festival 18A, score 42.5

Author:

gavjof

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 12:30 PM

Notes:

Author:

airbrett

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 5/15/2016 5:23 PM

Notes:

Author:

matchak

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 5.1 oz in 5.2 gal

Creation Date: 9/3/2015 9:00 PM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 8/16/2015 1:50 AM

Notes: Version 4

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 6:40 PM

Notes: Ferment at 77°F (25°C) for at least 13 days, and keep that temperature up any way you can (brew belts work great.

Rack off of yeast on day 7 and dry hop. Rack and bottle condition on day 13 if the final gravity has reached 1.010 or below.

Author:

aphanson17

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 7/14/2015 6:03 PM

Notes:

Author:

spydr

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2015 3:32 PM

Notes:

Author:

Backalley Brewhouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 77

Mash Thickness: 1.5

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: 2/28/2015 5:40 PM

Notes:

Author:

depeche

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2014 7:35 AM

Notes: SuperMoss added ad 20min in boling phase

Author:

Blind Nil Brewing

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2014 7:20 PM

Notes:

Author:

mattheos

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.4

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: 6/4/2017 5:22 PM

Notes: Pitched at 90 DegF. Held there as long as we could. Primary completed in 6 days. 1.016 on day 22. Racked to keg for 10 days where it stayed at 1.016.

Beautiful color. Lots of orange notes from the kevik.

Author:

ToRiMaTe

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 5/23/2018 5:35 PM

Notes: https://www.panimonurkka.fi/tuote/chateau-acid/
Step by Step
Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls. Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F (20 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.