All-grain Homebrew Beer Recipes | Page 2158 | Browse 225,000+ at Brewer's Friend

Author:

Jimmy Dub

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3.65

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: 5/31/2022 9:52 AM

Notes: Equipment: 2x19L pots on 2x electric induction hotplates.

Fermentables added directly to 165F strike water (split between two pots) Reduce heat to level 1 and cover/uncover as needed to maintain 154F for 60 min.
Add Flaked Corn at 30min.
Fermentables removed with mesh strainer and final filter with cheesecloth. This is labour intensive, but is the reason for the 80% efficiency.

Bring both pots to boil.
Hops added per recipe.
Irish Moss pellet added at 15min.

Ice bath to reduce temp.
Move wort to pail and top up with cold water to 23L at 21C/72F.

Add yeast. Fermentation 3 days, move to carboy for 7 days.
Move to secondary carboy and add Super-Kleer, 7 more days.

Prime with 150g corn sugar at bottling.
Typical 4 week maturation.

Author:

Tommy K

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 12:29 PM

Notes: oppskrift fra ølbrygging.no
OG 1.052

Author:

Kontinuum

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 24.5

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2021 2:59 AM

Notes:

Author:

McBrewer99

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 2:57 PM

Notes:

Author:

nikkosach@gmail.com

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 83.1

Mash Thickness: 11

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2018 11:16 PM

Notes: Rouge Dead Guy Mai Bock

Author:

Mzlsimsmzl

Boil Size: 65 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

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: 9/20/2015 7:14 AM

Notes:

Author:

Tadas121212

Boil Size: 8109 Litres

Boil Time: 60

Boil Gravity: 1.162

Efficiency: 75

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: 5/13/2019 6:10 PM

Notes:

Author:

CopperDonkey

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2019 6:48 PM

Notes:

Author:

Sandwa

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: force carbonation

Priming Amount: N/A

Creation Date: 1/31/2019 7:29 AM

Notes: pitch at 18, let rise to 23 and hold

Author:

ShaunHooke

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 3

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: 5/31/2023 9:58 AM

Notes:

Author:

Bonger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 3/30/2022 10:35 PM

Notes: mash 4.14g
sparge 6.08 g
stike 166 deg

Author:

waltown

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

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: 10/2/2019 6:46 PM

Notes:

Author:

cwent

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 49

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/31/2019 10:39 AM

Notes: Poor efficiency. Unable to get good mash re-circulation so couldn't get mash temp above 62. Grain milled to 0.76mm, try coarser mill size next time. Furthermore, unable to mash out to 77deg C. so needed to add 2kg of cane sugar (15%) to raise to target FG of 1.100. Fermented at 19deg. C at 5 PSI.
Krausen starting to subside by day 7. Added 50g of Chinook.

Author:

carlmarxman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 7/1/2019 1:45 AM

Notes:

Author:

garrad21

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2017 7:39 PM

Notes: Beginning boil gravity should be ~1.063 with another .012 coming from the dextrose added mid boil for an OG of 1.079.

70 minute hop addition should be added as wort is heated to 208F (just prior to boiling).

Cool wort to 66F and pitch yeast then allow to rise to 70F until gravity reaches 1.028, then ramp up to 73F.

Author:

Foxtail Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

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: 9/15/2017 1:17 PM

Notes: Brew Instructions below

FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).

The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.

Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes

SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.

60 min boil

COLLECT THE STRIKE WATER.

You will need 1.3 quarts of water for
every pound of grain to be mashed.

HEAT THE STRIKE WATER TO 175° F.

Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.

REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.

WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.

You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.

MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.

Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.

- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.

Move water to the sparge water tank and continue with the procedure for sparging given below.

RECIRCULATE!

The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.

SPARGING.

Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.

MOVE THE KETTLE TO A BURNER.

When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!

Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.

Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks

Author:

SNUBREW

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 9:34 AM

Notes:

Author:

nkgarfield

Boil Size: 7.1 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.53

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2016 6:07 PM

Notes: "One man's extreme fermentation is another man's afternoon snack" ~ Garfield Brewery

Author:

Lee Ritter

Boil Size: 9.25 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 4:47 AM

Notes:

Author:

C-vall

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 10:08 AM

Notes: mäskning 65 C 45 min 72 C 15 min
Kokning 60 min

Startvolym 31L