All-grain Homebrew Beer Recipes | Page 1110 | Browse 225,000+ at Brewer's Friend

Author:

Barnstaple Brewers

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.5

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: 11/11/2015 5:45 PM

Notes:

Author:

Mannyv

Boil Size: 6 Gallons

Boil Time: 200

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/20/2022 1:23 AM

Notes: This kit can be purchased at adventures in home brewing for $29.

Author:

Boil Size: 22 Litres

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 4.15

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: 3/31/2022 12:03 PM

Notes: https://beerandbrewing.com/make-your-best-cream-ale/

https://www.craftbeer.com/styles/american-cream-ale

https://www.morebeer.com/articles/brewing_cream_ale

https://www.northernbrewer.com/blogs/beer-recipes-ingredients/short-pour-designing-your-perfect-cream-ale

eventueel 50 graden stap voor mais

AANTEKENINGEN:

Niet te bitter
Niet dry-hoppen maar alles bij flame out

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Naam:

DOELSTELLING RECEPT: Fris en makkelijk doordrinkbaar bier

Gewenste hopbitterheid: 15 IBU

Gewenste kleur: 5 - 9 EBC

Alcohol: Ongeveer 5.0 - 5.5%

Kleur:

Schuimkraag:

Geur:

Smaak:

Hopbitterheid:

Koolzuur:

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INGREDIENTEN MOUT:

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MAISCH-STAPPEN:

Stap 2 - 60 min. 65 graden - Maischen
Stap 3 - 05 min. 72 graden - Uitmaischen
Stap 4 - 30 min. 100 graden - Koken

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AANPASSINGEN T.O.V VOORGAANDE BROUW:

RECEPT:
-NVT

WERKWIJZE:
-NVT

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WATERGEBRUIK:

Beslagdikte . 4.15 L/kg
Startvolume: 17. Liter
Moutopname: 4 x 1.1 = 4.4 Liter
Over: 12.60 liter
Aanspoelen tot: 22 Liter
Spoelwater: 9.4 Liter

Spoel methode: Fly Sparge

Verwacht:
Volume aanvang koken: 22 Liter - SG:
Volume na 30 min. koken: 20 Liter SG:

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GISTSTARTER:

Ja 1 liter actieve starter toevoegen zonder afgieten

500 ml apart houden na spoelen en koken in erlenmeyer

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VERGISTING:

Hoofdgisting : 20 C
Nagisting: 22 C
Rijping: 15 C

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BOTTELEN:

Bottelsuiker: 5.0 gr/L

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LINKS & TIPS:

Author:

California Mike

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.22 psi

Creation Date: 11/20/2020 4:56 PM

Notes:

Author:

Griffdabrew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 10

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: 3/3/2018 11:00 AM

Notes:

Author:

bahrc

Boil Size: 10.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: forced

Priming Amount: N/A

Creation Date: 7/4/2017 2:51 AM

Notes:

Author:

chewyheel

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 6:49 PM

Notes:

Author:

Planet Scott

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 11:25 PM

Notes: Yeast acquired from a local brew pub to assure viability.
First place 2017 Suwanee Beer Fest home brew competition
http://www.brewmastersopen.com/

Author:

mike v

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: 1.25

Primary Temp: 68 ° F

Priming Method: forced

Priming Amount: 2.3

Creation Date: 7/17/2016 2:58 PM

Notes: 2 pkgs wyeast 1056

Author:

Perrylodgic

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

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: 4/26/2016 2:56 PM

Notes:

Author:

sgcommon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

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: 5/29/2013 7:09 PM

Notes:

Author:

TimMillerHsv

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: Dextrose

Priming Amount: 3.2 oz

Creation Date: 8/14/2015 8:17 PM

Notes: Clone recipe calls for Magnum hops, but I will use Warrior or Nugget when my store doesn't have Magnum. Very similar characteristics.

First time with this I used 70/80 caramel, because that's what STA had in stock. Too dark for pale ale definition, but wonderful beer.

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:

mausteen

Boil Size: 63 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: 3

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: 4/25/2015 9:57 PM

Notes:

Author:

PatCri

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 4/2/2015 10:38 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 3/17/2015 10:28 PM

Notes: Age in Rum Barrel

Author:

DeviantBrew

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 77

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: 3/7/2015 7:35 PM

Notes:

Author:

Oazifirkin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.5

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: 2/4/2015 10:39 AM

Notes:

Author:

Robert Severson

Boil Size: 3.98 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

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: 4/20/2011 12:06 AM

Notes:

Author:

Skeff

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 7:17 PM

Notes: Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.