All-grain Homebrew Beer Recipes | Page 197 | Browse 225,000+ at Brewer's Friend

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 1.5

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 8:12 PM

Notes: 11/17/18: Originally created this recipe like five years ago and we never got around to it. Well, we sucked at IPAs for a while but we have slightly more confidence with them now.

This has been adapted for compatibility with our crazy amount of grains from Valley Malt's Community Supported Brewing program, hence the inclusion of local 2-row, honey malt and Warthog Wheat.

It's also not intended to be a modern NE style IPA. In fact, the hope is that we can make this one a bit more "old-school" with a modern flavor. We'll be using Whirlfloc and a clean yeast to try to achieve this goal. *crosses fingers*

Update: About 10% lower efficiency than we wanted, but okay. Ended up collection 4.75-4.8 gallons. Slightly different IBU due to messing around with hops to get things back on track, but not a huge deal. Threw a bunch of Super Pride in at whirlpool temp to make up some of those lost IBUs. Everything else seems to have gone well. Added one Whirlfloc tab and 4 tsp of yeast nutrient at 15 min.

Author:

Nosybear

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2015 5:44 PM

Notes: Steep flameout hops 10 mins.
Chill to 62°, pitch, oxygenate. 2 L Starter.
Ferment at 65° to completion.

Emphasizing clove, may use yeast blend.

Author:

DevinJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 50

Mash Thickness: 1.3

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: 6/6/2018 6:06 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:

Mark

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 8/11/2012 10:24 PM

Notes: Strike 174 F
Yeast starter for 24 Hours
Ferment in fridge

Author:

Brewer's Friend Blog

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.042

Efficiency: 55

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: 5/14/2021 4:22 PM

Notes: To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour

Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.

The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.

Recipe:
STATS:
Original Gravity:1.048
Final Gravity:1.015
Starting pH:5.6
Final pH: 3.18
ABV: 4.3
IBU:4.1
SRM:2.8

MALT (five gallon batch):
7 lbs 2-row
6 lbs White wheat

HOPS:
0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production

FLAVORING ADDITIONS:
8 oz Vintners Harvest Strawberry Puree
2 lemon peels steeped in 0.5 liter of 212℉ of hot water

MASH:
Protein Rest: 122℉, 35 minutes
Saccharification: 148℉, 45 minutes
Mash Out: 168℉, 10 minutes

Boil for 20 minutes

SEQUENTIAL FERMENTATION:
Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.

YEAST:
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.

LACTIC ACID BACTERIA:
OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range.

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 1/14/2017 5:41 PM

Notes: Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days with +1 ̊c per day until 21-22c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.5c

Add Torrified Barley on Mash-out rest
Add Lactose to 15 min boil

Author:

p2beer

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: N/A

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: 6/2/2012 4:10 AM

Notes:

Author:

turnerbrau

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2011 12:35 AM

Notes:

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 3.2

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: 5/16/2021 2:14 AM

Notes: Cold steep the Coffee in 1 L of water for at least 24 hours. Strain off grinds and add into the boiling wort with 10 min to go in boil.

Grate Tonka beans and add to fermenter at end of ferment along with cacao husks.

Author:

capnfolie

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 1/19/2016 5:17 AM

Notes: 2# Crystal 80 would be to style or 2.25# 75L
consider Wyeast 1084 or 1728

Hog Heaven Dry-Hopped Barleywine Style Ale
OG: 1.085
AE: 1.016

Grist:
Pale 2-Row – 87.4%
C-75 – 12.6%

Hops:
60 min – Columbus (13.9% AA) – 0.93 oz
30 min – Columbus (13.9% AA) – 0.98 oz
0 min – Columbus (13.9% AA) – 3.28 oz
Dry-Hop – Columbus – 4.37 oz

Yeast – California
Ferm Temp – 68F

- See more at: http://averybrewing.com/brewery/recipes-for-homebrewers/#sthash.3T3KxSg5.dpuf

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

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: 12/28/2015 7:21 PM

Notes:

Author:

wdyszkie

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.021

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 4:47 PM

Notes:

Author:

2Squids

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/15/2015 8:05 PM

Notes:

Author:

HollaBomp

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 1/20/2015 8:26 PM

Notes: 1.0L Starter.

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:

MarcBrew

Boil Size: 6.7 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 7:36 PM

Notes:

Author:

Ornelas

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 3.5

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: 2/5/2016 10:44 AM

Notes: Usar 2 pacotes de Fermento Nottingahm Ale Yeast, 22 gramas.
Usar 1/2 kg de ostras com a casca escovada, mas inteiras. Preferencialmente frescas.

Author:

Tim Fuller

Boil Size: 24.7 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 62

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 6/6/2016 10:35 PM

Notes:

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2012 11:56 PM

Notes: Ferment 10-14 days.Transfer to secondary.
WLP650 in secondary for two weeks @ 60 deg.