All-grain Homebrew Beer Recipes | Page 262 | Browse 220,000+ at Brewer's Friend

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 9/16/2013 11:47 PM

Notes: Strike at 171F for 6.5 Gallons

Home hops mix of Summit, Chinook, Columbus

Poly Clear Secondary Ferment

Author:

UncleBrian

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 1/24/2020 9:08 PM

Notes:

Author:

Devon

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 12:35 PM

Notes:

Author:

Cornra

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 78

Mash Thickness: 1.5

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: 1/3/2019 1:35 PM

Notes: Single-stage yeast starter yield estimated at 410 billion cells using stir plate at 36 hours.

Due to PBG miss at only 1.053 (probably due to mash-tun temp issues due to cold weather) I added 1 lb. of Corn Sugar - Dextrose

Author:

Biedron0700

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 11.5

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 5:55 PM

Notes: 1l starter -9blg

Author:

Alulim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/3/2016 8:35 PM

Notes: Pitch 1gal starter WLP099 after 2 days

Author:

AJBurns

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2022 3:25 PM

Notes: Brew Date: 07/12/22

Pitch Date: 07/12/22

Pitch Temp: 24.5c

Temp setting: 20.5c

Actual OG: 1.032

Ferment schedule: Start ferment at 21c for 48 hours. Raise 1c per day to 28c

08/12/22: Temp raised to 21c

10/12/22: Temp raised to 22c

11/12/22: Temp raised to 23c

12/12/22: Temp raised to 24c

13/12/22: Temp raised to 25c

14/12/22: Temp raised to 26c

15/12/22: Temp raised to 27c

16/12/22: Temp raised to 28c, SG - 1.004

18/12/22: SG - 1.003

20/12/22: Temp dropped to 14c, dry hop added.

22/12/22: Cold crash 1c

26/12/22: Packaged - Kegged 19 liters

FG: 1.003 ABV: 3.8%

------------------------------------------------------
Ca~100-110 ppm
SO4-150 ppm
Cl- 80 ppm

----------------------------------------

http://www.horscategoriebrewing.com/2015/10/grisette-recipe.html

http://www.milkthefunk.com/wiki/Grisette

http://www.horscategoriebrewing.com/2016/10/what-is-grisette-part-ii-updated-and.html

https://bisonbrew.com/how-to-brew-grisette/

Author:

jeremydgreat

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2013 8:21 PM

Notes: ====General notes====
Going for a fairly balanced belgian IPA. Adding brown sugar to simulate some of the caramelized sugar in Belgian candy.
====Batch#1. 6/12/2013====
- Hit 150f mash exactly. :-)
- OG = 1.063 (first time using refractometer)
- FG = 1.01 (using refracto: 6.5)
- ABV = 7.25%
- Tasting: Bittering IBU's need to come down a bit for this dry a beer. Next time aim for 60.

Author:

HB209

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2017 6:30 PM

Notes: NOW:
AROMA: English style earthy herbal notes from the late hop addition of the KG hop. There is some residual coffeelike, aroma, A light grainy-nutty oatmeal character but very mild.

TASTE: Some mild roasted coffee to coffee-and-cream flavor, light malty sweetness, very smooth bitter-ish character, soft mouthfeel, smooth, silky, velvety, medium body, creamy head with tight bubbles, .

Next Time:
Use 2oz of hops @ 60min. and then do a 15min addition to tone down the hop aroma to let some of the roasted malt character come through.
Add into secondary 5oz of THCO coca nibs and 5oz of fresh roasted coffee beans.

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 8/13/2016 12:25 AM

Notes: Hop bill uncertain other than Hallertau, which is part of the description.

Author:

gorefisted@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 2.25

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: 6/20/2015 2:34 PM

Notes: 10% CHERRYWOOD SMOKED MALT
10% ROLLED OATS
1 LITER BARISMO COLDBREW COFFEE CONCENTRATE
4 OUNCES GRADE "A" VERMONT MAPLE SYRUP
100% IMPERIAL BREAKFAST STOUT

----------

A true, new-school "maximalist" stout with a no-holds-barred approach to flavoring. This is designed as an imperial breakfast stout that pulls no punches and pushes the current envelope of complexity for us and our current homebrew project. Very excited to see it come to fruition.

10/24/15: Finally getting around to brewing this bad boy. Updates to come.

Brew day went fine but we did need to add DME to get to our target gravity. The new system seems worse at getting high-gravity wort, but it's also easier to use so we're basically just fixing these little gravity errors as they happen. Not a huge deal. Should come out quite good, to be honest. We'll update here on the maple syrup and coffee additions, for sure.

Going in to this one, we had the idea of creating a one-gallon parti-gyle batch of "Cinnamon Rauch Brunch" (our horrible pun game is very strong and we want you to know this) with added Cinnamon Toast Crunch® cereal and cinnamon sticks. Using the weaker runnings after collecting a decent amount for the main batch, we boiled down to get about a gallon of wort which will probably produce a beer in the 4.5-5% realm. The hop additions for this were different, also, since it was boiled and prepared separately despite using the same malt bill. 0.5 oz of whole-leaf Amarillo was added at 60 minutes and 0.35 oz of East Kent Goldings at 5 minutes to the end of the boil. The cinnamon sticks (about 0.6 oz/2 whole sticks) were added at 10 minutes to the end of the boil. Needless to say, we're very pumped about both of these. Having drinkable yet intensely-flavored stouts on hand is going to be a huge must for the upcoming New England winter, especially since it's supposed to be brutal. Until next time... -A

11/7/15: Just added ~900 mL of pasteurized, cold-brewed coffee concentrate to a sanitized fermenter and racked Appetite on top of it. Smells amazing. We performed a "taste test" to determine what ratio of coffee to beer to use, and this seemed satisfactory.

11/14/15: Currently measuring syrup to bottle carbonate this bad boy. Looks like we have about 4 ounces of grade A syrup mixed with ~8 ounces of water to make a 1:2 solution.

11/21/15: This rules. Just straight up awesome. Great balance of all of the flavors, and it really comes into its own the closer it gets to room temp. Need to track its progress as it will likely take a couple more weeks to fully carbonate, but it's on its way to becoming an incredible beer of its own. Really happy with it so far!

12/19/15: I just opened a bottle at 5 weeks, and this is, bar none, the best beer we've ever made. There's just no contest. Here's what I wrote on Facebook about this goddamn awesome drink:

"Deep, intense and layered with strong roasty flavors from both the coffee and melange of dark malts used, it also presents with dark fruit, subtle campfire smoke and woodsy maple from the syrup used to bottle-condition it. Oats help make the mouthfeel creamy and smooth, belying its hefty 10.1% ABV"

We're having a sorta "release party"-ish event for it in mid-January and making people brunch to pair it with. I'll be opening a bunch of shit from my cellar as well as fresh stouts deemed worthy of pairing alongside this decadent masterpiece. Yeah, I said it. This is our masterwork. WHAT.

-A

BTW THE BRUNCH WENT REAL WELL AND EVERYONE WAS IMPRESSED BY OUR AWESOME BEER.

MASH SCHEDULE:

-Strike-in at 145 F and hold for 30 minutes (beta-sacch rest)
-Raise to 155 F and hold for 60 minutes (alpha-sacch)

Author:

Piet Vanhaelst

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 74

Mash Thickness: 4

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: 5/9/2016 8:07 PM

Notes: 18 gr gist

Author:

Tim Fuller

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2016 12:38 AM

Notes:

Author:

ShatteredReality

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 9:44 PM

Notes:

Author:

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Cane sugar

Priming Amount: 125g

Creation Date: 2/24/2015 7:13 AM

Notes:

Author:

beermonger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2014 12:31 AM

Notes: Mash start temp 175 for 1 hour, Sparge at 180. Run 1 gallon before Sparge and slowly readd first runnings to mash grain bed. Slowly add Sparge water evenly to grain bed. Keep waterlevel below grain bed top. After your kettle is filled to 7 gallons for 6 gallon batch or 6 gallons for 5 gallon batch start your final boil and add hops accordingly. Great great beer. I plan on brewing more than once. Probably my favorite so far.

Author:

vita_k

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 2:09 PM

Notes: Vysledek TBD plato, TBD Litru (chce to vic vody a sypani at je toho aspon 26l)
Oznaceno A:

Dojmy:

- zkusit se ridit anti dry ho creep zasadami: https://www.rockstarbrewer.com/how-dry-hop-creep-causes-diacetyl-in-beer-and-how-brewers-can-minimise-the-risk/

Dryhop cca TBD g/l

celkove naklady na jedno pivo > kc za pullitr

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 66

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: 9/21/2017 3:51 AM

Notes: did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.

one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...

strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.

based off
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone

some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/

some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...

heres another recipe reference supposedly closer to the tired hands version :
https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake

thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary

update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf

Author:

marriedtoahotlibrarian

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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 1:39 AM

Notes: Brewed as an ale, but you could just as easily make this as a lager with 2124.

Author:

Randy Lewis

Boil Size: 16 Gallons

Boil Time: 45

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2020 3:46 PM

Notes: Pitched yeast a 80*
1.065 OSG. Fermented to 1.012 in 3 days. 1/2 lb of dry hops on day 3, day 5@1.010.
5 oz of dry hops. Beer tasted awesome, fruity, pineapple, mango. Crashed for 1 day. Kegged day 7.
Awesome yeast, first time using it. 7.2%
Great NEIPA

Entered in Hudson Valley Brewers Club 3/14/20
Took 2nd place in NEIPA category!!