All-grain Homebrew Beer Recipes | Page 208 | Browse 215,000+ at Brewer's Friend

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 3.1

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: 7/10/2015 1:17 PM

Notes:

Author:

MiggySmalls

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 69

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 9/1/2019 2:17 AM

Notes:

Author:

guernica320

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 11:04 PM

Notes:

Author:

NathanUK

Boil Size: 55.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 3.65

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: 4/15/2022 8:38 AM

Notes:

Author:

rrenaud

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.029

Efficiency: 65

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: 11/23/2017 3:50 PM

Notes: 8 Brix @ 4.5 gallons after boil/into fermenter without fruit/lactose.

FG 5 brix (uncorected refractometer), corrected to 1.013, 62% AA, after grains fermented, before fruit/lactose.

This is mostly inspired by Gun HIll's Mosaic Soft Serve (3% ABV, oats, lactose, delicious), and Mad Fermentionist's Mango Vanilla Hopsicle.

Other recipe research:

https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html

http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html?m=1

http://meekbrewingco.blogspot.com/2017/07/grapefruit-milkshake-ipa-w-azacca-citra.html?m=1

https://www.google.com/amp/s/lostcompassbrewing.wordpress.com/2017/04/26/milkshake/amp/

https://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html?m=1

Author:

HighVoltageMan!

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2017 4:41 PM

Notes: I found this yeast to be horrible. I will not be using it again. WLP840 is way better. Beer was rough and was just off.

Author:

mason b

Boil Size: 152 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 80

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: 8/10/2015 8:29 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3oz for 21 days

Creation Date: 3/5/2013 2:44 PM

Notes: Mash at 150F
Add 0 min boil hops and let stand for 60 minutes.
Drop the temp Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 35F for 2 days before racking to secondary. Rack, bring back to 70F, then dry hop for 3 days. Rack and bottle condition for 21 days.

Author:

MarcBrew

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.6

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: 2/12/2017 12:06 AM

Notes:

Author:

Milk The Funk

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

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: 12/31/2018 8:52 PM

Notes: Jesse fermented this out with an isolate of brett from Flat Tail. Here is a link regarding this strain. https://www.facebook.com/groups/MilkTheFunk/permalink/1279347668760111/?hc_location=ufi

Ale size starter for brett = 10 day or less full fermentation.

Tasting Notes: Huge fruit flavor from brett, no barny character (well, maybe over a long period, but this will be drank fresh like an IPA)

Should be a super fruity, but dry IPA!

Regarding 007 The Golden Hop: http://www.yakimavalleyhops.com/007TheGoldenHop2ozp/hops0073-2015crop.htm

Mash and Sparge notes: Protein Rest Add 32.97 qt of water at 126.6 F 122.0 F 35 min Saccharification Decoct 13.55 qt of mash and boil it 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 2.25 gal water at 168.0 F

Author:

marriedtoahotlibrarian

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

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: 7/26/2015 1:20 AM

Notes: Basic APA with rye instead of wheat. Munich 60 seems to go better in this than Crystal 60.

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 95

Mash Thickness: 2

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: 12/18/2019 5:02 AM

Notes: https://shop.theelectricbrewery.com/pages/new-zealand-ipa

Based on Hopwired IPA

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Convoluted counterflow chiller
MORE INFORaise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.

Author:

keifallen

Boil Size: 25.5 Litres

Boil Time: 15

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 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: 4/5/2016 6:36 AM

Notes: Mash and boil for 30mins
Add lacto to the grainfather when temp gets to 50degrees
Cover the grainfather with cling film and leave for 3 days.
When PH has dropped down to 3.6ph boil up for 60mins to kill off the lacto and add hops
sanitise the counterflow by running boiling worth through it.
Finish with Lime zest at 5mins.
add to fermenter warm rather than recirculation.
Bleach the shit out of the grainfather
Ferment the beer with cider or champagne yeast
Once fermented out, add cucumber juice to the bottling bucket and bottle. Let it do it's thing in the bottle.
Cucumber has 1.7grams of sugar per 100grams so work that into the priming calculations

Alternatively.
Mash and boil.
Ferment as normal.
Split with half on Watermelon an Mint Half on cucumber
Add Lacto to each fermenter.
Check ph drops then bottle

Author:

2CrazyDogs

Boil Size: 7.5 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: 65 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 9/13/2017 7:10 PM

Notes:

Author:

C Gray

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 55

Mash Thickness: N/A

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: 9/2/2018 11:57 PM

Notes:

Author:

rrenaud

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 2

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: 10/13/2015 4:19 AM

Notes: Malt bill somewhat inspired by malt bill for Sierra Nevada Celebration clone from here. http://www.homebrewtalk.com/showthread.php?t=441676

good notes from the brewer here: http://www.homebrewtalk.com/showthread.php?t=441676&page=2

Just for fun, I emailed SN about what Lovibond caramel malt they use, and what SRM they target, and they got back to me!:

"Thank you for reaching out to us and for expressing your interests in Sierra Nevada. We are very happy to hear of your pursuit to clone our Celebration Ale! After reaching out to our brew staff they were able to respond with an answer to your questions which I have copied bellow:

We use 45 Lovibond Caramel Malt.
Target is 20 EBC or 10 SRM on the color.”

Author:

BIAB

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: gyle

Priming Amount: 1000ml

Creation Date: 2/3/2016 9:23 AM

Notes: Belgium candy syrup added in last 15 mins of boil.

Gyle collected from the dregs at the end using a sieve. Usually there is about 1.5 liters left over after auto siphoning wort into carboy. Collect this and cold crash again to get only the wort. Freeze until bottling day.

Use blow off tube or separate into two 22 liter carboys. This Yeast is pretty ferocious.

Author:

Cain Piper

Boil Size: 29.1 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2017 2:52 AM

Notes: The soured variant is called Dark Contract - River Stryx

Author:

zbeeblebroxxx

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 44

Mash Thickness: 2.65

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: 11/6/2015 12:35 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

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: 1/21/2017 12:32 AM

Notes: The original uses Citra but I have some Mosaic I need to get rid of.