All-grain Homebrew Beer Recipes | Page 970 | Browse 215,000+ at Brewer's Friend

Author:

SIB_Brewmaster

Boil Size: 7.14 Gallons

Boil Time: 75

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: Corn Sugar

Priming Amount: 3oz

Creation Date: 3/19/2013 9:03 PM

Notes: Adjusted +10% to grain bill for batch sparging

Author:

hawks86

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 8/5/2017 1:25 AM

Notes: Wyeast 1968 sub wlp002 or omega

1st place 2017 NC State Fair.
1st Place 4th Quarter 2017 Carolina Quarterly Competition.

Author:

AckwellP

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 6:14 PM

Notes: Addera salt till vörten tills en vag hint går att känna

Author:

JAY KRUGER

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 72

Mash Thickness: 1.25

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: 9/23/2016 6:42 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:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 2.5

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: 3/25/2016 6:01 AM

Notes:

Author:

ryeguy88

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 7:57 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 7:13 AM

Notes: Actual Batch size is 6 Gal. The 6.5 Gal accounts for the OG and approx 1 gal of lost to hop residue and trub.

Author:

Gabriel Rã Rossi

Boil Size: 9.4 Litres

Boil Time: 70

Boil Gravity: 1.021

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2015 8:21 PM

Notes:

Author:

J-Man42

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

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: 1/18/2015 4:09 PM

Notes: Heat 4.2 gallons of water to 165 for single-step infusion.

Sparge with 4.9 gallons or whatever is needed to bring volume to 7.5 gallons.

Author:

resettling

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2014 4:41 PM

Notes:

Author:

wesiht

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Force Carbonation

Priming Amount: 12 PSI

Creation Date: 8/25/2014 1:25 AM

Notes: Changed Hop types across the board removed the dark grains. Shooting for a lighter IPA with fruity and citrus aromas with some piney scents from the Chinook hops. Will split the batch into 2 separate fermenters using 6 oz of Chinook in one and 6 oz of Brewers Gold in the other.
Chinook should be more piney and the brewers gold should have more of a fruity aroma.

Author:

mpride1911

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 2/16/2014 2:02 AM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2014 1:01 PM

Notes: 2 uker gjæring ved 10 grader, deretter gradvis opp til 17 grader over en uke.
Tapp på flaske/fat, etter karbonering/ettergjæring lagre kaldt i minst 4 uker.

Author:

nateeb20

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 1/9/2014 12:23 PM

Notes: Modified Grain bill:
12.5 German Pale Ale
0.75 Special B
0.75 American Red Wheat

Original Grain bill :
12.5 lb American - Pale 2-Row
1 lb American - Caramel / Crystal 120L
0.75 lb American - Red Wheat

Original hops:
Centennial

Replaced with:
Amarillo

POST BREW UPDATE :Mashed a little low @ 150-151. Came out a little dry.

POST BREW 8/8:
Mash @ 153 pre boil at 1.056. Forgot og... Calculated to be 1.067-1.069

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 74

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: 6,5 g sukker/L

Creation Date: 11/16/2013 2:44 PM

Notes: Basert på vinneren i PF under juleølkonkurransen 2012.

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 16 l meskevann og 12,2 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 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP051, WLP090, Danstar Nottingham

Author:

Grandlakebrewer

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 1/11/2013 1:47 AM

Notes: Forgot to install tube at bottom of mash tun

Author:

bdr0679

Boil Size: 14.81 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 1.3

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: 2/11/2016 3:58 PM

Notes: *Spelt malt and aged hops will be provided at Feb 18th meeting and we will review the recipe and decide on fill date
*can also use WLP 002
*critical to hold high mash temp to develop complex dextrins for souring bugs to consume in barrel
*critical to maintain low IBU's as lacto is hop intolerant
*once primary is complete, rack to secondary and we will rack to barrel for a 9-12 month age where we will inoculate the barrel with a mixture of bugs(looking to purchase a whole barrel pitch of bugs)

Author:

Mguidone91

Boil Size: 6.78 Gallons

Boil Time: 15

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: 12.28 psi

Creation Date: 3/24/2021 12:58 AM

Notes:

Author:

Wilder Drive Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3.04

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: 3/30/2022 3:51 PM

Notes: HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.054 (1.052 + 0.02 for temp adjustment)
Gravity after boil - 1.054 (????? - looks to be potentially a bad reading)
Gravity from bottom of fluid of boil (1.063)
Gravity after 36hrs fermenting - 1.063
Gravity after 2 weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH during mash - 5.3 c
pH post mash - 5.3
pH after boil - 5.3
pH after 36hrs fermenting - 4.9

Repitched rehydrated philly sour yeast at 36 hours after no apparent attenuation or signs of fermentation for the first yeast batch. Very small spots (approximately 1-2mm) of potential infection appeared around open air area above wort. The rehydrated philly sour pitch took off rapidly, showing signs of activity at 5 hours and significant increase in bubbling at 7 hours after pitch. It is worth noting that this philly sour yeast packet expired in a year from now, but the packet was not vacuum sealed right and air and loose space within the packet. Appears to be working fine.

Stirred hard during mash every 15 mins leaving grain bed untouched. Recirculated at 30 mins left in mash with low flow. Cooled rapidly to 80F or below with wort chiller - potentially cooled too far - unsure of how accurate anvil foundry thermostat is.

SO42-/Cl- ratio: 1.2 Balanced

120L Crystal Malt 0.5Lbs

6lbs frozen peaches @ 48 hr mark primary

Cold crashed for 3 days, dry hopped starting at cold crash for entire duration of cold crash with two ounces of galaxy pellets