All-grain Homebrew Beer Recipes | Page 19 | Browse 220,000+ at Brewer's Friend

Author:

The Wild Strain

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2012 3:39 AM

Notes:

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 8/31/2016 9:34 AM

Notes: Mesking på 67 grader i 60 min, utmesk på 77 grader i 10 min (hvis mulig).

Ønsker du en noe sterkere øl, kan du tilsette 0,5 kg lys spraymalt i kok, eller om du har plass i meskekaret ditt, kan du bruke 1 kg mer (Maris Otter) Pale Malt i mesken. Dette vil høyne OG'en din med omtrent 9 poeng (ved bruk av malt vil det selvsagt komme an på utbyttet ditt).

Dersom du ønsker en krydret øl, kan du eksperimentere med klassiske "julekrydder" som ingefær, kanel, appelsinskall, muskat, koriander, stjerneanis osv. Men vær forsiktig med krydrene, de kan fort ta over smaksbildet i ølen totalt! Et relativt forsiktig utgangspunkt til 20 liter kan være:

20 g tørket appelsinskall, 5 min kok
5 g koriander, malt, 5 min kok
5 g ingefær, malt, 5 min kok

Kjøl ned vørter til 17 grader før pitching av gjær. Gjæring på 17-18 grader under stormgjæring, 20 grader f.o.m. stormgjæring avtar, i totalt ~14 dager.

Author:

Jack F Baron

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 1:02 PM

Notes:

Author:

Per Morten

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

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: 9/30/2015 5:57 PM

Notes: 12 gr. Koriander. 8+8 gr søte og bitre appelsiner.kok i 5 min. 1 ts gjæring ring 15 min.
Mase. 50 gr 15 min. 68 gr. 60 min. 77 gr. 10 min. Kok 90 min

Author:

rolandblais

Boil Size: 1.25 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: honey

Priming Amount: 3 tablespoons

Creation Date: 8/9/2012 5:36 PM

Notes: PREP Peel from 1 scrubbed and dried grapefruit

60-MINUTE MASH AT 152 ° F

2 quarts water, plus 1 gallon for sparging
1.35 pounds English Pale malt
0.1 pound Victory malt
0.1 pound Caramel 10 malt
0.1 pound Caramel 20 malt
0.15 pound torrified wheat

60-MINUTE BOIL
0.1 ounce Columbus hops
0.2 ounce Amarillo hops, divided into halves
0.2 pound clear Belgian Candi Sugar
¼ cup honey

FERMENT ½ packet English ale yeast, such as Safale S-04 (see note)
3 tablespoons honey, for bottling

Note: Hops, like other crops, experience shortages depending on the growing season. Amarillo stocks can vary from year to year.
So if you have a hard time finding them, try Centennial or Cascade for a citrus-filled hop character.

PREP: Preheat the oven to 250 ° F.
Place the pieces of grapefruit peel directly on a baking sheet and bake on the lower rack until they are dry, 15 to 20 minutes,
or until the peel begins to brown.

MASH: In a medium stockpot, heat the 2 quarts water over high heat to 160 ° F. Add all the malts and torrified wheat and stir gently.
The temperature should reduce to 150 ° F within 1 minute.
Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F.
Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until
the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the
temperature reaches 170 ° F.
Turn off the heat.

SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains. Recirculate the collected liquid through the grain once.

BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to
a slow rolling boil and add the Columbus hops.
Add half of the Amarillo hops after 30 minutes, the grapefruit peel after 55 minutes, and the remaining Amarillo hops after 59 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. At the 60-minute mark, turn off the heat,
add the Belgian Candi Sugar and ¼ cup honey, and stir to dissolve.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand,
and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the 3 tablespoons honey.

Variations:
1 ½ tablespoons of fresh grated ginger. Add it at 55 minutes into the boil.
Agave nectar will work as a substitution for honey.

Author:

mackeydj

Boil Size: 7.25 Gallons

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: 11/16/2012 10:19 PM

Notes: Note:

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2017 6:38 PM

Notes: Rahr two-row 1.9 L
Briess Carapils 1.3 L
Bairds Carastan 30 L
Briess Caramel Vienne 24 L
Weyermann German Vienne 3.5 L
Brewed 10/25/17. starting Gravity 1.052 Original Gravity 1.059 after 40 min boil. Shooting for 1.054 gravity with 55 % brew house efficient got 1.059 with 60% efficient.

Ferment with Wyeast 1056 Calf Ale. in new ferment chamber 5.2 cubic feet chest freezer and carboy heat wrap, ink bird temperature controller.

11/07/2017 Added DryHop at 67 F.
11/14/2017 Kegged. Finished at 1.012. Fermented 7 days at 63F then 14 days at 67 F.

Author:

Pcroas

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 6/8/2018 5:29 PM

Notes: Bring a taste of Lahaina, Hawaii home to your brew kettle. This big tropical IPA is brewed with passion fruit, orange, and guava (get it?—POG).

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Fruit Preparation

Combine guava, peeled oranges and Lilikoi juice in bowl and puree together. Fresh fruit can be added to the kettle late in the boil. Fruit could also be sterilized separately and added to the fermentation in between 3-4.5 P (1.012-1.018).

Directions

Conduct a mash at 150° F for 60-75 minutes.

Follow the boil schedule as indicated in the ingredients.

Ferment at 68° F for 5-7 days, and then dry hop

Author:

Ozarks Mountain Brewery

Boil Size: 12.5 Gallons

Boil Time: 120

Boil Gravity: 1.159

Efficiency: 80

Mash Thickness: N/A

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: 4/9/2013 12:44 AM

Notes: American Ale (Wyeast Labs #1056) [2500.00 ml]

Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary]

In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.

Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.

1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.

Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.

Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.

Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.

OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.

Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.

Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 1.2

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: 6/13/2016 6:56 AM

Notes:

Author:

Alpha Project

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 95

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 12:40 PM

Notes: Brewed: 21/01/14
Named: Spelt Grisette
FR: 1.058
PB: 1.026
OG: 1.029
pH 5.3
FG: 1.004
ABV: 3.28%

22/01 - 1.020
23/01 - 1.013
26/01 - 1.004
27/01 - 1.004
28/01 - 1.004 Dry Hop 30g Motueka, 15g Simcoe

Duty Paid: £10.87 Jan 15

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 8:03 PM

Notes: Fill HLT with 20 gallons:

EB Strike Water: (1.25 mash thickness X 22.63 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.79 gallons

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg

Author:

Akwitayne

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 10/5/2016 11:33 PM

Notes:

Author:

tnesser

Boil Size: 23.3 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 2/23/2016 6:25 AM

Notes:

Author:

Josh Brewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 4/8/2017 9:08 PM

Notes:

Author:

Dakota21601@yahoo.com

Boil Size: 9 Gallons

Boil Time: 180

Boil Gravity: 1.086

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 62 ° F

Priming Method: Corn sugar

Priming Amount: 2.5oz

Creation Date: 2/9/2014 10:15 PM

Notes: Secondary run off sparge. Drew 4.2gallons off after main 7.5. Boiled for 60. 1oz Summit at 60. 1oz Northern Brewer at 15/0. Also threw in 8 bags of Celestial Seasonings Mint tea bags at 15min. OG was 1.055. Final was 1.015 on this mini batch. Tasted great at bottling. Smelled like an Andes mint.

Author:

cbirbuet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 12:12 PM

Notes:

Author:

RustyParks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.38

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: 2/21/2016 5:54 PM

Notes:

Author:

dthompson1309

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.25

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: 1/22/2015 12:34 AM

Notes:

Author:

mackeydj

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 7/27/2012 12:03 AM

Notes: