All-grain Homebrew Beer Recipes | Page 1949 | Browse 225,000+ at Brewer's Friend

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.15

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: 8/29/2018 5:05 AM

Notes:

Author:

Boil Size: 26.8 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 2.7

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: 10/22/2022 9:14 AM

Notes: Kale neutral.

25L wash 
100g kale, blended with water 
5kg white sugar 
90g bakers yeast  

I just chuck it in together to melt sugar, then add yeast at around 35c. Should start at 1080 and regularly finishes at 0989. It will clear to almost translucency.

Sizes
9.6L
18.2L
26.8L - 125g Kale

1kg cane sugar = 1.2l
5kg sugar = 6l

2 stages
2.5kg made up to 17l with 60g yeast and all the kale juice then after 3/4 days add remaining sugar and yeast (rehydrated) to make up to 27l. Whisk liquid well at both mixes

Author:

piratenumber7

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 48.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2021 6:04 PM

Notes: Brewed with Ana, and Nancy

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.049
(1.xxx)
Wort Volume:
5.5
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount:
11
(grams)
Cell Density:
10
(billion cells / gram) cell count estimates

Cells Available:
110 billion cells
Pitch Rate As-Is:
0.43M cells / mL / °P
Target Pitch Rate Cells:
443 billion cells
Difference:
-333 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
110
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.36
Ending Cell Count:
541 billion cells
Resulting Pitch Rate:
2.14M cells / mL / °P
Starter meets desired pitching rate!

Priming Calculator:
Units:
Amount Being Packaged:
12.0
(Gallons)
Volumes of CO2:
2.0
(see table below)
Temperature of Beer:
68
(F) (see below *)

CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 7.3 oz.
Corn Sugar: 8.0 oz.
DME: 10.7 oz.
(Use one of the above options)
Carbonation Guidelines by Style
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes

Author:

adlarbrew89

Boil Size: 268 Gallons

Boil Time: 60

Boil Gravity: 11.6

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/25/2021 9:38 PM

Notes:

Author:

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 1/10/2021 9:18 PM

Notes:

Author:

WiscoInferno

Boil Size: 7.5 Gallons

Boil Time: 100

Boil Gravity: 1.065

Efficiency: 75

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: 1/31/2015 9:37 PM

Notes:

Author:

Pluckthechicken

Boil Size: 54.72 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 210.3 g

Creation Date: 8/1/2015 12:42 PM

Notes: Water quantities perfect in this recipe, but milled grain too fine at 1.1mm resulting in poor efficiency

Author:

snyderjonc

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 1:43 AM

Notes:

Author:

PhillyMike

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 69

Mash Thickness: 2.5

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: 4/11/2015 11:13 AM

Notes: This is a modified version of Cream of Three Crops.
Tasted good, not real crisp, but definitely easy to drink pint after pint.

Author:

roachbrau

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Keg

Priming Amount: 11 psi @ 3c

Creation Date: 2/6/2015 10:57 PM

Notes: Mash: Dough in cold, infuse from 180° HLT to reach protein rest. After 10 min, stir and pull about 2 gals for decoction. Infuse from HLT to reach 149°. While main mash rests, heat decoction to 158°, hold until iodine negative, then boil gently. Add a portion back to main mash to reach dextrin rest, draw off some liquid from MLT drain to refill decoction volume to 2 gal. Reheat decoction to boil and hold until dextrin rest is complete. Add decoction to reach mashout. Any remaining decoction can be added during batch sparge.

Pitch yeast at 8c. Ferment at 10c until high krausen is reached, then increase 1c/day up to 15c. Hold until FG is reached. Add gelatin, crash at 0c until clear, transfer to keg and carbonate to 2.5 vols.

Author:

illew6@hotmail.com

Boil Size: 10 Litres

Boil Time: N/A

Boil Gravity: 1.047

Efficiency: 100

Mash Thickness: 3.5

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: 7/2/2017 12:00 PM

Notes: Gammal jäst - ett år gammal.

Author:

singinghound

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2018 3:47 PM

Notes:

Author:

JustinAVL

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2018 12:38 PM

Notes:

Author:

Steve Leinbach

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 40

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: 6/24/2018 12:42 AM

Notes:

Author:

justinkrey@sbcglobal.net

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.3

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: 3/15/2016 7:12 PM

Notes:

Author:

Jeffrey Drake

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 241.2 g

Creation Date: 8/31/2019 12:48 AM

Notes:

Author:

quella627

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/9/2021 12:22 PM

Notes:

Author:

Big Dana Brewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 50

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: 11/18/2021 11:49 PM

Notes: Based off of the recipe by the Apartment Brewer
https://www.youtube.com/watch?v=xwVG1zK2imI&t=202s
but changed the hops a little bit.

His recipe also had different yeast and ferment schedule.
[Wyeast 1318 London Ale III

Ferment at 65-68 F (15-18 C) for 10-14 days. Feel free to ferment higher if you want to push more fruity esters. Also feel free to add 10 PSI (0.68 bar) after dry hopping.]

I did a no sparge batch in the anvil foundry. I'm calculating at 60% efficiency.

20 minute whirlpool at 175F (79 C) with

3 oz (85g) Cascade (6.4% AA)
3 oz Denali (13.8% AA)

Dry hop on Day 3 of fermentation with:
2 oz (56g) Summit (16.3% AA)
1 oz (28g) Denali
********************

Target was 5 gallons at 1.070
using 8 gallons was...
actual 4.25 gallons at 1.062
Actual FG was 1.014
***********************
on the third day, transferred to a keg, purged with co2 and set spunding valve to 10 psi when dry hopping.
This means calculation at 50% efficiency, for single infusion. Is this due to many wheats and oats being used?

Author:

NoahFagel

Boil Size: 10.71 Litres

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 75

Mash Thickness: N/A

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: 7/25/2022 7:05 PM

Notes: extra sucre avec philly sour yeast

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 56

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: 8/7/2022 3:45 PM

Notes: ================================
8/24/2022
kegged and carbing up now. had difficulty getting it out of the fermenter because of all the puree and trub, they wouldnt chill past about 50 degrees and froze the glycol line. i was set up for closed transfer but it wouldnt come out of the bottom port so i had to siphon out the top. not ideal for minimizing o2.

lost a lot of volume because of the fruit, next time prob want to brew 6 or 7 gallons wort for a 5 gallon yield.

took a couple sample pours, there is hop dust in these pours, hopefully just in the first couple pours. probably because of the fruit and not dropping temp all the way, the hops didnt settle out the way they normally do. next time consider using hop bags for the hops and the vanilla.

the beer tastes pretty good so far, a little bitter - the hop debris contributes some to this but probably we could scale back the hot side hops

================================
8/11/2022
brew day last night, sort of brewed this 5gal recipe side by side, combined wort at the end.

got to 1081 with 1lb sugar , 2lb lactose, no peaches and 11.5 post boil volume. in fermenter its more like 10 gallons. expecting volume and gravity loss once fruit goes in.

i have 3 cartons peach puree need to decide if i am going to order more to keep it consistent or just use store bought. worried about the brownish color i got with the store bought back in like 2015 in cape may. the premade puree turned out lovely in a peach wheat earlier this year, but its expensive.

================================
8/7/2022
recycling mango maya into this peach version, adjusting the grain bill for g40 and lower expected efficiency 55%, currently showing about 7% abv which is fine, even 6.5 would be fine. optional cane sugar in case of low OG.
should be hitting somewhere around
1075 at 50% eff for 6.5% abv
1080 at 55% eff for 7.0% abv

i think prob just go with tap water.

need to figure out which hops and how much. i sense that a lot of the hops in mango maya were lost so maybe tone it down a little.

could consider different fruits, strawberry or orange creamsicle, passionfruit, but i think peach sounds the best, although overlaps with darryls peach pie ale a little bit.

will need 10 gallons of this brew but will likely be brewed on both g40 and igloo/digiboil setups side by side.