All-grain Homebrew Beer Recipes | Page 27 | Browse 220,000+ at Brewer's Friend

Author:

jasonclick

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: 1.5

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: 1/18/2016 1:35 AM

Notes: Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2%

Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with
170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.

Author:

FuzzeWUzze

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2013 11:43 PM

Notes: Tastes is there, its difficult to get the yeast/chill haze that McMenamins has to stay even not using Whirlfloc/etc. May be easier in bottle, but with Keg everything settles out eventually. I can only assume they go through kegs so quickly they never have time to settle out.

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:

Albe

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 2/22/2019 8:29 PM

Notes: 7 days - Ferment at 60 degrees F

Blanch whole cucumber, cube 1/2", brief starsan bath

Add Cucumber to fermenter (2.5 lb)

5 days - Ferment at 65 degrees F (diacetyl rest)

Trub dump (& remove cucumber)

Rack it + biofine (1 oz?)

Purge O2 from keg headspace with CO2

21 - 30 days kegged at 35 degrees F (What PSI?)

Author:

crawdadbrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/28/2017 11:51 PM

Notes:

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:

Remmy

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.33

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: 2/27/2014 7:37 PM

Notes: Brewed September 20, 2017 - OG 1.058 - 6 gal.

October 3, 2017 - Kegged - FG 1.009

Author:

Douglas Thompson

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

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: 7/24/2021 8:10 PM

Notes: The following beer recipe is featured in the July/August 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe.

Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains.

Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium.

The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool.

Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character.

Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo.

Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast.

Learn more about Marshall’s process at trinitybrewers.com.

Directions:

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

Author:

LarryBrewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

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: 4/15/2012 7:22 PM

Notes: Using hops grown at home!

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

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: 12/21/2013 1:15 PM

Notes: Mesking på 66 grader i 60 min, utmesk på 77 grader i 5 min hvis du har mulighet.

Pitch gjær ved 17 grader.

Gjæring på 18 grader i 2-3 dager, la så stige fritt (makstil 26 grader), hold i 4-5 dager. La synke gradvis til 20 grader igjen før tapping. Totalt ca 14 dager.

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2016 3:53 PM

Notes:

Author:

cmcdonal2001

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 6/5/2014 12:55 AM

Notes:

Author:

HalfHeartedBrew

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: N/A

Primary Temp: N/A

Priming Method: Cherry Juice Concentrate

Priming Amount: ??

Creation Date: 9/19/2012 2:59 AM

Notes: Let Hops Dry out/Stale out-
-or put in 200 degree oven for 1 hour, turning and moving from time to time in order to keep from browning.

Remember to buy the sour cherry juice concentrate that has NO PRESERVATIVES. That will kill your yeast and leave you sad! Brand: http://www.martinavenueshops.com/prodimages/cherryjuice.jpg

Sour Mash the Beer: If possible, after sparging, allow the wort to sit in a bucket overnight. Continue with the Hop Boil after at least 8-24 hours.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 76

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: 6,5 g sukker/l

Creation Date: 1/13/2015 2:32 PM

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 14,5 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 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP007, WLP008, WLP051, WLP090, Danstar Nottingham

Author:

Hammock Street Homebrewery

Boil Size: 6.66 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2019 2:48 AM

Notes: Mash at 149°F (65°C) for 60 minutes.

Add half of the water salt additions to the mash and the rest at sparge.

Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes.

Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation.

YEAST: London Ale III (Wyeast 1318), Dry English Ale (White Labs WLP007), or Vermont/Conan

When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition.

About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Author:

Worts & All

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 8/30/2022 2:09 PM

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:

offern@hotmail.com

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

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: 5/18/2016 9:37 PM

Notes:

Author:

Mikklan

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 5:36 PM

Notes: Room fermention temperatur 19 degrees for 3 days. 21 degrees for 11 days. 7.5 g. Sugar for carbonating. It is possible to increase the IBU to 45 -50. This will probably make a fantastic beer even better. Be avare of the alcohol content. Use more water to boil or reduce malt amount if you want less alcohol.

Author:

Steinar Haug

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.5

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: 1/19/2015 6:30 PM

Notes: Just tasted this after two years storage... Found one bottle... Wow wow wow.. The chili was almost non existent, but what a huge positive effect months of lagering will do to this beer.
-------------------------------------
Flaked oats: Buy cheap in the supermarked. They are steamed and rolled, thus heat treated. Toast them in the oven until it smells like biscuits :) 180c, 30 min. Mash it with the rest of the malt.
-------------------------------------
1 vanilla bean 10 min boil

20g Habanero chili, roasted and soaked in rum (3 days) - 7 days secondary
1 vanilla bean 3 days in rum - 7 days secondary
10g Oak chips 3 days in rum - 7 days secondary
40g Cacao nibs 3 days in rum - 7 days secondary

Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for some days.

When ready, use a colander or something similar to pour the rum into the fermentor (either to secondary or late in the process, just before bottling).

For a hint of coffee, add:
- Coarsely ground beans to the mash, or
- Brewed long black coffee or espresso to the boil, or
- Brewed long black coffee or espresso to secondary before bottling, or
- Coarsely ground beans to the rum