All-grain Homebrew Beer Recipes | Page 1490 | Browse 225,000+ at Brewer's Friend

Author:

kungenglund

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 64

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: 12/5/2015 11:58 PM

Notes:

Author:

Pinky

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2022 10:12 AM

Notes:

Author:

BigWheels76

Boil Size: 28.27 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.91 bar

Creation Date: 7/17/2022 1:00 AM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 70

Boil Gravity: 1.042

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: 11.25 psi

Creation Date: 8/7/2021 11:55 PM

Notes: could also substitute wyeast 1007 (German) for Wyeast 2565 (Kolsch)

** if it tastes metallic, reduce carbonation
** needs cast conditioning (6 weeks)

Wyeast 1007 (Primary), Wyeast 2112 (Secondary)

other potential ingredients/adjuncts:

- almonds (charred)
- acorn flour (in mash)
- lemon zest
- Bay leaf

Author:

ToastFriend222

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 6.9 oz

Creation Date: 2/26/2020 9:01 PM

Notes:

Author:

BeerCountry

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 2:19 AM

Notes:

Author:

NDB

Boil Size: 38.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 12:06 PM

Notes:

Author:

GROONEY87

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

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: 7/22/2018 9:45 AM

Notes:

Author:

Mean Face Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2018 11:21 PM

Notes: - Brewed on 8/18/18
- Expecting mash efficiency of 78% which implies a pre boil gravity of 1.056
- Initial PH was 5.8, added 3ml of lactic acid and second reading was 5.55, added 1 more ml of lactic acid and reading didn't change, then added 1 more ml of lactic acid and final reading was 5.5. **Update. Think my issue was not mixing the lactic acid with the water prior to doughing in.
- Mash temp fluctuated a bit but was able to settle it at ~154F
- Hit 13.1 plato pre boil gravity which converts to 1.053 vs. 1.056 target so 74% mash efficiency vs. 78% expected
- Original gravity reading was 17.1 plato which converts to 1.070
- After boil had ~6.0 gallons in the kettle and ~5.5 gallons made it into the fermenter
- Pitched 1 smack pack of wyeast 1056; started fermentation at 64F. The two thermometers had different readings so ferm temp was in the range of 64-66F and held it there.
- Packaged (too early) on 8/27/18, once out and ready to package noticed some airlock activity but decided to keg anyways since the hydrometer did not taste too sweet. Attenuation was at 72% and expected 78%. Probably could have let this one go and got to 75-78%.

Author:

thechad

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 63

Mash Thickness: 1.5

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: 12/29/2018 11:43 PM

Notes:

Author:

renrez

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2019 11:00 PM

Notes:

Author:

AnokaBrewer

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2019 12:53 AM

Notes: I used the yeast from a prior batch of beer. I pitched the yeast slurry in from a primary rather than just putting this beer on top of all the trub and old yeast cells.

I brought the temperature up to 154 degrees and then added grain. I mashed it for 55 minutes with the recirculation pump going and stirred it once during the mash. I went 10 minutes long as I had to bring strike water up a little.

I used 2.5 gallons of sparge water. It was 178.0 degrees when I started. This brought it to 6 gallons in the brewer so I lost about 1 gallon of water to the grain.

Reading at the start of boil was 1.042 in refractometer. It jumped up to 1.050 when it cooled in the pipet. According to website, 1.042 at 159 degrees should be 1.060. https://www.brewersfriend.com/hydrometer-temp/

I added some fermcap to the Robobrew. 1st edition of hops was 30 minutes into boil and was a 1.5 packs of Hallertau Blanc Aroma hops. I used my Hop Spider for the hops. I read online to dip it up and down a few times during the boil so I did that.

Second addition of hops was 75 minutes in. I also added a teaspoon of Irish Moss to the hop spider and put in my chiller.

Looks like about 5 gallons in the RoboBrew after boiling. When I added it to the yeast in the fermenter, it was close to 5 gallons and I only added 1 quart of water and shook it up and took a reading.

Initial Gravity is 1.052 @ 72 degrees F. Potential Alcohol is 6.4%.

29 December 2019, 1230 – Temperature is down to 60 degrees and some sign of fermentation going on. A small krausen forming on top.

30 December 2019, 0730 – Temperature is 58 degrees. Rapid fermentation and krausen on top.

23 January 2020 – temperature is 56 degrees. I am putting it in a keg and putting the keg in the refrigerator. I did bleed off the air on top with a little CO2, but pulled the pressure relief valve before putting it in the refrigerator. I will force carbonate it after I wake up to give it a diacetyl rest. I read that carbonating too soon after moving to a keg can give a flavor of buttered popcorn. https://www.brewcabin.com/force-carbonation/

Final Gravity is 1.016 @ 56 degrees F. Potential Alcohol is 2%. Total alcohol is 6.4-2.0=4.4%.

I force carbonated with CO2 at 20 psi for 3 days at a temperature of 38 degrees. The beer is good and has a smokey, bacon flavor to it.

Author:

Two Shepherds Brewing

Boil Size: 7.23 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 12:42 AM

Notes:

Author:

Final Boss

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 71

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: 30

Creation Date: 3/3/2020 9:57 PM

Notes: The 10 day full dry hop was because of a slow fermentation. You can add right before you hit final gravity.

The 1oz Citra that says "dry hop 14 days" added to the Keg.

Let's Get Tropical!

Author:

nisman

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

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: 10/15/2020 7:11 AM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 80

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: 4/7/2021 4:10 PM

Notes: https://www.homebrewtalk.com/forum/threads/block-15-sticky-hands-clone.645307/

Look near the bottom of the page for the most recent recipe by Anteater8

Author:

Boil Size: 100 Litres

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: co2

Priming Amount: 0.6 bar

Creation Date: 8/1/2021 12:09 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.4

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: 4/10/2017 5:22 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.41 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 11/23/2021 8:56 PM

Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/

This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused

Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272

Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat

Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)

Mash 70C