All-grain Homebrew Beer Recipes | Browse 205,000+ at Brewer's Friend

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 12:05 AM

Notes: Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell's Hopslam Ale possesses the most complex hopping schedule in the Bell's repertoire. Selected specifically because of their aromatic qualities, these Pacific Northwest varieties contribute a pungent blend of grapefruit, stone fruit, and floral notes. A generous malt bill and a solid dollop of honey provide just enough body to keep the balance in check, resulting in a remarkably drinkable rendition of the Double India Pale Ale style.

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

Craftbeerchannel

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 58

Mash Thickness: 3.14

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: 7/28/2020 9:43 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.108

Efficiency: 100

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: None

Priming Amount: N/A

Creation Date: 9/9/2017 2:23 PM

Notes: Oaked Acerglyn (Sparkling?)
(Maple Mead)

Ingredients
5 gal water
10 lbs Honey
2 packet Red Star Cote des Blancs Yeast
1 Medium Toast American Oak Spiral in secondary
2 x 32 oz Grade A Vermont Maple Syrup

Directions
In a large brew pot, simmer 3 gallons of water.
Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast warm water set aside
Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast when temperature is under 100F
Take OG reading. Mine was: 1.082 g/ml
Seal fermenter with airlock and store in a dark place at a temperature of about 70 degrees.

After 3 days, add 1 tsp yeast nutrient or not and aerate do this again after another 3 days.

After another week, add the remaining 32 oz of maple syrup and aerate.

Wait another week, then with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral at this point

After another 3 weeks, re-rack, then let age for 2 months, with sampling suggested

Bottle still – move totally fermented mead into a sanitized bottling bucket and bottle as you would beer but without the bottling sugar. Cap and store for 4 months in a temperature controlled place. Kitchen is ideal.

Sparkling - Dissolve the corn sugar in 2 cup warm water, add to carboy, and stir lightly.
Fill sanitized bottles and let age for 4 months, storing in the same manner.

Original Recipe: http://meadist.com/making-mead/mead-recipes/sparkling-oaked-acerglyn-maple-mead-recipe/

My Experience:

Heated 3 gallons of water on the stove to 140F added 10 lbs of honey and found that my pot was full and if I went to rapid boil I would have overflowed. I sanitized and poured the stock pots contents into the bucked, added 32 oz of Maple Syrup stirred and waited for cool down. At or around 92F I took a gravity reading which turned out to be 1.084 give or take a bit. Adjusting for temperature, I was not getting the gravity I was looking for I added enough water to make 5 gallons in the bucket and then waited. I pitched the waiting yeast, I used two yeast packets due to messing up with too warm water for the first starter, thought I may have killed some yeast in the too warm water of the flask. Turned out fine however. Bubbling started less than 24 hours later and bubbled strongly for 8 days. I checked gravity again and after 8 days of fermenting at 66-67 degrees the gravity was 1.100??? Obviously my OG was off by some points. I was supposed to be at 1.108 and I think that was probably more like the OG than I calculated it to be. Then I added yeast energizer 2.5 teaspoons and the rest of the maple syrup (another 32 oz) and stirred vigorously.

Pre-new-syrup 1 bubble/18-20 seconds, 24 hours after 1 bubble/6 seconds.
Back on track.

December 5th 1 bubble/5 seconds
Sniffer detects -- the butterscotch is less but a sweet maple smell is clearly there. :)

The Maple mead has been racked off into the secondary with a French Oak curl to continue fermentation. Rate of fermentation has slowed dramatically in the past week from 1 bubble/32 second to twice that now but still she ferments and will likely continue at temperatures of 62 -65F.

Original Gravity: 1.108 g/ml
Current gravity 1.010 at week 5 under fermentation (Dec 29th)
Calculated current gravity= 14.22%

(Projected 15.3 -15.8% ABV)

The rack off date 12/30/2917

I will let the Oak stay on the mead for 6 weeks, then check flavor on approximate date: 1/13/2018.

This is taking a lot longer than the recipe called for.

The third and final racking should happen on 1/13/18 into the glass 5 gallon carboy for clarifying. I have to be very careful and not push this last step. I am thinking maybe two weeks and and bottling the end of January. Allocating most of the batch for still mead and some for carbonation.

Sampled with new wine thief. Tastes of oak and and honey and a hint of maple. Slightly carbonated. Nice balance. Not too acidic as before. Mellowing is a good thing. Tastes like Chardonnay it really does and therefore I decided to halt the fermentation at 15.5% ABV and keep the residual sugars

5 Gallons plus a half gallon went into the carboy on 1/13/2018
FG 1.00
15.5% ABV
Added yeast stabilizer 1/2 teaspoon per gallon to arrest fermentation (Potassium Sorbate)
General color was foggy light yellow.
Waiting for the wine to clarify.
Projected bottling date 1/21/2018

Actual bottling day 2/10/18

"Assuming you are using classic corks, prepare them with a brief soaking in water before insertion if they have been stored for a long time, three months for example, in an open container. Opinions vary about the benefit of adding a bit of standard sulfite solution (two ounces potassium metabisulfite in a gallon of water). Diluting the standard solution to a ratio of about five to one with water softens the corks and eliminates the risk of contamination. In any case soak all corks, even those ordered directly from suppliers. Do not substitute chlorine for sulfite solution; it might lend itself to cork off-flavors. Soaking for an hour or less should suffice. Incidentally, use only new corks that are grade "extra first" or at least the equivalent. Extra first is considered medium grade. There are a lot of inferior corks out there, and these can ruin the wine’s flavor. It is worth the cost to use corks that will protect the wine and allow it to age under ideal conditions."

"After filling, leave the bottles standing cork up for three to five days. This allows the inside pressure to equalize down to normal, so wine won’t push or leak when placed on its side. It also lets the corks dry from the pre-bottling soak and breathe off any residual sulfite. Then store the bottles on their sides or upside down in the coolness of your cellar. After 30 days (okay, we all stretch that a little!), try one bottle to assure yourself all went well. After that, it is up to you when you drink the wine. Almost all wines benefit from three to six months in bottle, some for much longer.

Remember that wine ages in two ways: aerobically, while it is fermenting, being pressed, racked, and prepared for bottling, and anaerobically after bottling, when the myriad subtle chemical changes occur away from the air (other than what is dissolved in the wine at bottling) and produce true bouquet and complexities of flavor. When the wine is best is up to the winemaker, but a little patience is well worthwhile.

If you can creatively bend the rules and develop a method you can live with, by all means do it. Cleanliness is next to Dionysusness!"

I used a carboy siphon for the first time ever and wow this is the total way to go. I have been making beer since 2003 and avoided due to cost and stubbornness this device. Man!

I had to buy corks a case of empty wine bottles, and a corker.

Yield in bottles
17 Wine bottles
3 1/2 Wine bottles
6 Grolsch bottles
1 Bombardier 32 oz
1 12 oz beer bottle full

Wine makers cut maybe 12-14 oz

Usually I go for the stats but here I want to focus on how it tastes.

Being the first Acerglyn and the second ever wine making experiment, I want to savor the flavor and pat myself on the back for making THE oldest beverage in the world, plus a bit of Adirondack Maple Syrup.

Tasting notes:

Color: Light Amber
Clarity: Clear as a bell
Mouthfeel: Good body with ever so slightly effervescence.
Taste: Semi-sweet to dry with Maple and Honey flavors and a bit of tannin.
Finish: Clean, crisp not cloying and with a hint of citrus.

Final ABV: 15%

A new record for me.

Author:

ImV

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 8:19 AM

Notes: Crush the mint leaves before adding to the boil

Also works well with T-58

Author:

Steve Licht

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2017 6:26 PM

Notes: Ladies and gentlemen, prepare your palates...

Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy!

Dank. Citrus. Tropical Fruit. Juice.

ABV: 8%

MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose

HOPS: Galaxy, Mosaic, Columbus

Author:

Chris Hamilton

Boil Size: 23.9 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: Table sugar

Priming Amount: 166 g

Creation Date: 1/8/2017 10:20 PM

Notes: This recipe has been scaled to 20L in the fermenter, and 78% efficiency.

Real Saison Dupont is carbonated to 3.5 volumes of CO2, but to prevent bottle explosions I'm going with 3.0.

Author:

jeffpn

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 10/17/2016 9:07 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 8/12/2016 11:05 PM

Notes: Adjust salts as needed. Recipe is built based on RO/Distilled water

This is NOT a NEIPA, but has wonderful tropical fruit flavors and aromas. While the IBU number is high, the perceived bitterness is low. My wife enjoys it and she hates IPA's

Author:

Toombstone

Boil Size: 28.6 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 5.102

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 9:17 PM

Notes: Brewed using the 20L Braumeister.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.2

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: 6/7/2016 12:36 AM

Notes: Mash high 155, Ferment at 62 till krausen drops, slowly raise to 72 and add dry hops. Rack to keg/bottles 7 days later. No finings. Serve when carbed. US-05 Will make an awesome beer as well, slightly dryer and less cloudy.

Author:

csbirly

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Suger

Priming Amount: 5oz

Creation Date: 4/2/2012 8:33 PM

Notes:

Author:

UgliestLemming

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 3:45 AM

Notes: Internal temp of ~78 for 5 days, lower to 65 for 2 days until fg reached, keg/secondary, condition for up to 4-8 weeks

Author:

Dpkup

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 9/18/2015 6:32 PM

Notes:

Author:

bisandcan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 6/26/2015 11:56 PM

Notes:

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2015 9:50 PM

Notes: This recipe is meant to me reminiscent of Sapporo, Asahi, and Kirin. However less bland. A clean yeast that really lets the hops shine would be great. This recipe would also be great fermented with WY3711 saison at 70-80F.

I should add that instead of flaked rice I cereal mash medium grain California grown rice.

Feel free to use my label http://i.imgur.com/EzYbq9p.jpg

Author:

FrankVilla

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 80.1

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: 2/12/2015 9:09 PM

Notes: Add 4oz at flame out of Coffee.

Add 1.5 vanilla beans after 2 months of conditioning.

Add 4oz of cold brewed coffee again at bottling with priming sugar

Author:

LaOnda70

Boil Size: 7 Litres

Boil Time: 70

Boil Gravity: 1.215

Efficiency: 56

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2014 8:56 AM

Notes: OG 1062 FG1010

Author:

generaltao

Boil Size: 28.4 Litres

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: 11/13/2012 8:15 PM

Notes:

Author:

rolandblais

Boil Size: 1.25 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: 8/9/2012 8:12 PM

Notes: JALAPEÑO SAISON SPICY

6.2% ABV

60-MINUTE MASH AT 152 ° F
1 ¾ quarts water, plus 1 gallon for sparging
1.6 pounds Belgian Pilsner malt
0.1 pound Aromatic malt
0.02 pound Munich malt

60-MINUTE BOIL
0.08 ounce Pacific Jade hops, divided into halves
0.12 ounce Sorachi hops, divided into thirds
1 jalapeño pepper, chopped, with seeds
0.2 pound clear Belgian Candi Sugar
⅓ cup agave nectar (***listed as "Honey" under fermentables)

FERMENT
½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58
3 tablespoons agave nectar, for bottling

MASH:
In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently.
The temperature should reduce to 150 ° F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature.
If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches

170 ° F. Turn off the heat.

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains.
Recirculate the collected liquid through the grains once.

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil.
When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops.
Add the remaining Pacific Jade hops after 30 minutes,
one third of the Sorachi hops after 45 minutes,
the chopped jalapeño after 50 minutes,
and another third of the Sorachi hops after 55 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
At the 60-minute mark, turn off the heat,
add the remaining Sorachi hops,
the Belgian Candi Sugar,
and the agave nectar, and stir to dissolve the sugar.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark.
Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the agave nectar.
Two weeks after bottling, your beer will be ready to open.
Chill and share with friends, if you’re the sharing type.

Author:

geohound

Boil Size: 6.57 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: Dextrose

Priming Amount: 3.1 oz/5 gal

Creation Date: 5/29/2012 10:10 AM

Notes: Primary Fermentation: 4 days at 68 Degrees
Secondary Fermentation: 5 Days at 68 Degrees then cold crash for 3 days.
Additional Fermentation: Kegged, chilled and Carb'd for one week