All-grain Homebrew Beer Recipes | Page 196 | Browse 220,000+ at Brewer's Friend

Author:

HighVoltageMan!

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 85

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 12:19 AM

Notes:

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 10:35 PM

Notes:

Author:

Backyard

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

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: 10/6/2017 11:29 AM

Notes:

Author:

Bart S

Boil Size: 1.1 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

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: 2/24/2016 4:14 AM

Notes:

Author:

dandilov

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2017 10:42 AM

Notes: 1-st place in cat. 19A (BJCP 2015) in 5-th Homebrew Competition - Sofia, Bulgaria 2017.

Author:

StuBrew

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2012 9:03 PM

Notes:

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 1:30 AM

Notes:

Author:

Dirty Dingo Brewing CO.

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 9/30/2020 9:44 AM

Notes: This recipe is perfect for beginners and advanced brewers alike.

For beginners, it gives a great flavour profile of the Simcoe hop, and also how a yeast strain, such as M36, can supplement the flavours you are trying to reach!

For advanced brewers, it can really show how complex something so simple can be. I made the recipe last summer, and it was one of my favourite beers of the year!

The flavour profile from Simcoe, which to me, is passionfruit/berry, is therefore supplemented by the peach flavour I get from M36. You'll find the beer very quenching in the Aussie Summer Heat!

Author:

Stellenbosch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 80

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: 10/19/2015 9:50 AM

Notes: Carrots - 3 kg.

After 7 days gravity dropped to 1.008. 1 kg of sugar added in 0.5 L of water.
After additional 7 days gravity = 1.003 and next ~1.2kg of sugar added in 0.5 L of water.

Author:

DJ7373

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 6:45 PM

Notes: First place - War of the Wortz - German Dark Lager
Thrid place - NJ State Fair Home Brew Competition - German Dark Lager
sencond place - Motown Mash - German Dark Lager

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 9:28 PM

Notes: First dry hopping is performed 4 days after brewing day. Second dry hopping is done after 9 days. Room fermantion temperature is 16 degrees untill storm fermentation is over, then the temperature is increased to 20 degrees.
Yeast starter is to be made. use 200 g. of light spray malt and 2L water. One package og yeast is enough if starter is made.
Based on normal Norwegian water the following water adjustement can be done: Gypsum (Kalsiumsulfat/CaSO4) 15.00 g 60 min Mash Water Agent, and Kalsiumklorid (CaCl) 11.00 g 60 min Mash Water Agent.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 4:01 PM

Notes:

Author:

BrewPirate

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2019 7:05 PM

Notes:

Author:

Brafina

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.04 bar

Creation Date: 9/5/2017 4:13 PM

Notes: 14 days in primary @ 20c
3 days . Cold crash.
Carbonate and wait 1 week.

Author:

jlongstreet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 12:55 AM

Notes:

Author:

Atlas_HeadDistiller

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 75

Mash Thickness: 1.78

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 7/18/2019 10:13 PM

Notes:

Author:

montanabrew

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 1/18/2015 9:53 PM

Notes:

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: 1/2 cup

Creation Date: 4/30/2012 10:53 PM

Notes: Start dry-hopping as yeast starts dropping (~day 2 or 3) for maximum haze.

1g Gypsum - 7g - Calcium Chloride for Denver Tap Water

6 gallons after boil, 5.5 gallons into fermenter, bottled 4.3 gallons after dry-hopping.

8 gallons after boil, 7.5 gallons into fermenter, bottle estimate = 6.3 gallons after dry-hopping

Whirlpool = 4-5oz. of hops in 2–3 additions over 15–30 minutes
Dry-Hopping = 3–6oz. of hops added during fermentation within 2 points of terminal gravity
150–175 ppm chloride and 75–100 ppm sulfate

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Author:

Nkauffman

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

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: 3/8/2021 2:23 PM

Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.