All-grain Homebrew Beer Recipes | Page 177 | Browse 220,000+ at Brewer's Friend

Author:

Dead Rabbit Brewing Co

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2013 1:16 AM

Notes:

Author:

Recklessbrewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

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: 1/17/2015 11:39 PM

Notes: Hope it turns out good

Author:

BenchBrew

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.33

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: 7/23/2015 11:39 PM

Notes: Based on Founders Breakfast Stout
Substituted Special B for Crystal 120 to get raisin with the oatmeal
To make it Drive Thru substitute Star Bucks drive thru triple shot grande americano for the Sumatran coffee addition in the boil
Reduced oats from 16oz to 12

Winner of Square One Hop Growers Home Brew Fest Peoples Choice
Scaled up and pro brewed on 20 HL (15BBL) sytem Nov 14th-2017

Author:

MirrorTwin

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 8:33 PM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 8/15/2016 6:44 PM

Notes: 11.85 lbs. Golden Promise Thomas Fawcett 1.8 L
1.5 lbs. Light Munich Weyermann 7L
0.45 lbs. Crystal I Thomas Fawcett 45 L
0.45 lbs. Carapils Best Male 3L
0.45 lbs. Melanoidin Weyermann 25 L

Author:

Battles

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 9:02 PM

Notes: Primary Fermentation (# of Days & Temp): 7 @ 54
Additional Fermentation: 180 @ 38 (Lagered)
Secondary Fermentation (# of Days & Temp): 2 @ 70
Tasting Notes: Smooth, Clean, Malty but not too sweet

Author:

koma

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 1:09 PM

Notes: Style/Recipe:
- For the Love of Hops, pg. 263
- https://guidelines.beerstyles.co/2015-4a-munich-helles/
- http://www.germanbeerinstitute.com/helles.html
- https://byo.com/stories/issue/item/747-helles-style-profile
- http://braumagazin.de/article/muenchner-hell-rezepte-und-brautipps/
- https://byo.com/stories/issue/item/771-homebrew-501-brew-a-german-helles-with-an-all-grain-step-mash

Mashing:
- http://braukaiser.com/wiki/index.php?title=Infusion_Mashing

Yeast:
http://www.fermentis.com/wp-content/uploads/2015/12/Saflager-W-3470-en.pdf
http://www.fotozapisnik.eu/gradys/tipy/1147/starter

Author:

SMMMHAKAN

Boil Size: 30 Litres

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 4

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: 4/20/2017 7:11 PM

Notes:

Author:

Iliff Avenue Brewhouse

Boil Size: 6.43 Gallons

Boil Time: 45

Boil Gravity: 1.05

Efficiency: 69.6

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/23/2015 3:02 PM

Notes: 23.2 additional IBUs from kettle additions during hopstand

Author:

RTL

Boil Size: 120 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 9:51 PM

Notes: 5-6C pitch then rise to 8C then slowly drop back to 5C when 1.5P above FG, and rack to purged keg to finish fermentation.

First attempt will be with standard sparge, second attempt will be with no-sparge for comparison.

Author:

Laegrim

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 37

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2019 9:10 PM

Notes: Brew Day:

- Grains were all run through the mill at my LHBS 3 times, as I could not adjust the setting. Still not sure how well milled they were.
- Added ~1g too much gypsum; reflected in the recipe, will fix next time.
- Citric acid was added by way of ~1.5oz lemon juice (juice of one lemon)
- Mash was held at 150 for 90 min for the alpha amylase, then lowered to and held at 140 for another 90 min for the glucoamylase. Conversion was achieved, as indicated by an iodine test.
- Sweet Wort Gravity: 1.024
- Used a new hop bag, and as a result some of the pellets clumped and probably didn't properly seep into the wort during boil.
- OG: 1.048: the Apple Juice was slightly sweeter than the recipe indicates.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 2:57 PM

Notes: 1.046 -> 1.011
19 IBU
5 SRM
4.7% ABV
WLP002 / WY1968.. or WLP001 maybe for less english? Or just ferment with WLP002 but cooler.

7g calc chl with RO water - target 100 ppm calcium

Author:

Zerosopp

Boil Size: 15 Litres

Boil Time: 180

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 3

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: 7/18/2020 10:27 AM

Notes: 15 min Boil > 10g Cardemomme

Day 7 - 1 Vanilla Pod
Day 7 - 2 Cinnamon Sticks
Day 7 - 1 Lor'ann Butterscotch Extract
Day 7 - 1 Lor'ann Cake Batter Extract

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: sucrose

Priming Amount: 122.2 g

Creation Date: 6/18/2015 11:57 AM

Notes: Ferment at 12°C for 14 days or 90% fermentation.
Transfer to secondary and rest at 18°C for 4 days.
Lager at 2°C for 10 days.
Prime to 2.25 CO2 Carbonation Level Volume.

Author:

105WestBrewing

Boil Size: 124 Gallons

Boil Time: 60

Boil Gravity: 11.1

Efficiency: 88

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 10:00 PM

Notes:

Author:

TheBrewAbides

Boil Size: 6.14 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2013 11:44 PM

Notes:

Author:

greeno.matt@gmail.com

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 8:00 PM

Notes: The basic recipe came from the home brew forum, but the variation here used less flaked wheat, more pale wheat, and more base malt.

Original portions were pil malt 50%, flaked wheat 30%, 10% white wheat and flaked oats. Also added rice hulls cause I know I will need them in my brew system.

Author:

MFergBrew

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/23/2015 12:57 AM

Notes:

Author:

Cypress Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Dry Malt Extract

Priming Amount: N/A

Creation Date: 3/15/2015 2:49 PM

Notes: Topped up the kettle prior to the 10-minute addition to achieve final volume.

Ferment in split batches. 4 gallons at 66F (room temp) range with ale yeast for a day. Once fermentation is going, rack off 3 QT and pitch SCOBY Kombucha strain.

After a week in Primary, rack off 3 QT of beer to ferment with Lacto culture.

Perform blending trials to determine appropriate volumes of Beer, Kombeercha, and Lactic to achieve the desired end-product.

Potentially throwing a dried Chipotle (seeds removed) into secondary a day before bottling.

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:28 PM

Notes: First beer made using our newly-put-together HERMS system, the first major update we've made to our brewing equipment since starting in late 2013. For this one, we're doing a strong English style ale aged for (probably) 6 weeks in our Damnation Alley bourbon barrel.

3/15/15: Brew day for this one. Things are going somewhat strangely (lots of spilling water and some wort loss, but overall we've corrected everything well all things considered) given our lack of experience with the new system, and we don't have our PID controller to electronically control the temperatures, so we have been having to manually track temperatures and fire the burners on the stove at discretionary times to keep things going smoothly. The recirculation part is working very well so far. -AP

3-21-15: switched from blow-off assembly to airlock. Has been sitting at 70 degrees for one week, krausen has already died down. I don't think it's a stall -- just not a very aggressive ferm. Took a whiff of the carboy and everything smelled good; solid nose of english hops and maris otter (no shit, eh?). Looking forward to racking this into barrel next weekend. -PG

3/27/15: Just transferred to bourbon barrel. Hydrometer reading was a bit higher on FG than we wanted (only reached about 72% attenuation, finishing at 1.025 instead of the expected 1.022). Not really gonna complain because it still comes out almost 9.5%. The sample before conditioning and aging tasted really good, but pretty mild. Very genuine "British" style strong ale flavor; subtle caramel/toffee with some slight fruity esters; rather dry though it leads off sweet. No heat from the rather high alcohol either, which was nice. Extended barrel-aging (six weeks at minimum for this one) should make this one awesome. -AP

5/10/15: Just took this from barrel to bottles last night. Conditioning with a slurry of the same a yeast used for primary (WLP007). Tasted really good from the small sample we pulled from the barrel; slightly fruity, very woody and bourbon forward with a long, dry yet full-bodied finish. Excited to see how it conditions in several weeks.

5/29/15: Tasting from a bottle that was opened 5/27 and re-sealed with about half of the beer remaining. It's been in bottles about 3 weeks at this point and it actually has, according to Pat, already carbonated pretty decently. The several ounces I pulled were slightly oxidized because the bottle had been re-sealed, however. Scent is hefty English toffee, light stone fruit (cherry/plum in particular) and bourbon. The spirit character is nicely noticeable, likely due to the six weeks of aging the beer underwent in our Damnation Alley barrel. Flavor is pretty incredible actually; I'm getting a lot of tannic notes from the barrel, slight tart cherry, bourbon, caramel and the aforementioned toffee all in a really complex yet approachable package. Very excited with how this one continues to develop. It's pretty perfect right now; almost exactly what I feel like we wanted to get out of it. Very cool. -AP