All-grain Homebrew Beer Recipes | Page 26 | Browse 215,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 7,5 g sukker/L

Creation Date: 2/12/2014 11:10 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Korianderfrøene knuses lett i en morter e.l. Det kan være lurt å tilsette krydderne i en humlepose slik at de ikke tetter eventuelle kraner e.l. f.eks. ved uttapping til gjæringskar.

Kjøl ned til 18 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 21 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP410, Safbrew T-58

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2013 7:22 AM

Notes:

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 4:55 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 10:49 PM

Notes: First two 60 min additions are actually FIRST WORT!

Author:

Devin Trudgen

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.03

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2018 5:20 AM

Notes: Mother Earth website:
1.048 OG - 1.011 FG
Madagascar Vanilla Bean used (assuming amount)
Grain Bill - Pale 2-Row, Light Crystal, Flaked Corn, Dextrin, Honey Malt, Flaked Oats
ABV - 5.0%
SRM - 6.0
IBU - 18
Yeast - Not listed (assuming Cream Ale Yeast)

Brew #1 - 3/31/18 - Soaked vanilla beans in bourbon before adding to secondary. Beer turned out well. Nice vanilla flavor.

Brew #2 - 3/2/18 - Upping vanilla beans to 4 to see difference in amount of vanilla flavor.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 5:21 AM

Notes: Many other Saison Dupont recipes use malts and sugars in addition to Belgian Pilsner; however, many online sources (including a video of the brewery) indicate that Saison Dupont is made using 100% Dingeman's Belgian Pilsner malt. The yeast is also very important for this recipe. Wyeast 3724 is thought to be one strain isolated from Brasserie Dupont, but the actual yeast contains more than one strain. There are mixed reports of success on culturing the yeast from bottles, with some saying it is possible and others saying the strain is a different bottling yeast. Dupont also bottle conditions with the bottles laying on their side. If you pour the beer out of 750 ml bottle and hold the empty bottle up to the light, you will see remnants of deposits on one side of the bottle. The brewery video also mentions that their direct file kettles slightly scorch the wort, which changes the taste and color a bit.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: 6g per liter

Creation Date: 5/20/2016 12:51 PM

Notes:

Author:

machrochirus

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 55

Mash Thickness: 1.25

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: 4/9/2016 9:23 PM

Notes:

Author:

KevBeer

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

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: 7/28/2017 7:55 PM

Notes: All grain method for Braumeister 20l, efficiency 73/75 %
Total Water: 38l

25l to mash / Mash PH 5.4/5.5
3l to sparge

Ontario Peaches, well mashed (liquide) added after boilling st 80c.

Aerate the wort with pure oxygen 70 sec.

Résultats:
Smal problème with hops dust Still un the botom if the keg... Will try to let hops inflate in a bit of cold boiled water before dry hops...

REALY good Neipa, better than Boréal nord est! Very cloudy, hoppy and fruity.

Author:

thehaze

Boil Size: 1500 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 9:53 AM

Notes:

Author:

partylights

Boil Size: 7 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: 7/9/2012 12:27 AM

Notes:

Author:

eric_per

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: Sugar

Priming Amount: 98.5g / 16 liters

Creation Date: 5/13/2016 3:13 PM

Notes: Used German Pilsner and Barke Pilsner malt..

Ferment: 2016-03-17
Tapped two times during fermentation. Temperature varied between 8-14 degrees Celsius.
Bottling: 2016-04-08

Primed more sugar in bottles. 1/4 tsk sugar / bottle.

OG: 1.060
FG: 1.020
ABV: 5.3%
16 Liters

Author:

Mazsi

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 3.5

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: 10/26/2017 2:22 PM

Notes: élesztő:
Wyeast - London Ale III
WLP Burlington Ale
Yeast Bay Vermont Ale = FM55 Green Hill(beerodalom)

Első hidegkomló adag elsődleges erjedés felénél!

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 2/5/2019 7:22 PM

Notes:

Author:

Zellner

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 13.5

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2014 1:49 PM

Notes: Fermentation Temp start at 62 up 68
FG 4 P

Author:

zieleniuk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2014 9:26 PM

Notes:

Author:

Redleg Ed

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Kegging

Priming Amount: 15 PSI CO2

Creation Date: 2/20/2017 10:20 PM

Notes: Loosely based on Lorena "Yooper" Evans, http://www.homebrewtalk.com/showthread.php?t=210376 and inspired by Oskar Blues "death by Coconut." Tweaked using a different yeast, and a different grain bill. Tried using cold steep roast & crystal in 1 gallon room temp water. Rinsed & squeezed to get a total of 2-3 qts of dark brew to add to kettle near flame out. Didn't add as much flavor as I wanted. Also, flaked coconut is a royal PITA. Will use coconut extract next time. Will try 1st recipe with 6.5# MO + .5# GP, then switch to 7.0# GP. Will ferment using STC1000+ ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 72°
dh2: 72 (3 day ferment/D-rest)
SP3: 72°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

Author:

Jason L

Boil Size: 6.125 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3.9 oz

Creation Date: 11/12/2017 11:57 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-bigfoot-barleywine/

Recipe calls for:
1.0 lb (0.45 kg) English Crystal 75L malt
1.0 lb (0.45 kg) English Crystal 105L malt

I am using SImpsons Dark Crystal (70-80) and Simpsons DRC double roasted crystal (105-120) instead of 105L

Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow to age about 6 months to reach maturity.

Gravity was low. Had to boost with DME/corn sugar and even a little honey, but got it to 1.103. Dry hopped after only a week and bottled after 2 more weeks. FG on target at 1.020.

Now the wait...

Author:

Sarcastic Fringhead

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 3:08 PM

Notes: I use two 11g packs of Nottingham =220 billion cells.
This is my MBC with cucumbers added...

Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F.

Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer.

Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice.
The brewing salts are divided as indicated then added to the mash and the brew kettle (boil).