All-grain Homebrew Beer Recipes | Page 276 | Browse 215,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2018 5:26 AM

Notes:

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 5:48 PM

Notes: Recipe conceived as a Widmer Brrr clone for my wife's birthday a few years ago. Great hoppy red winter warmer. Has won 2 gold medals in American Ale and NW Ale (Specialty).

2012 Slurp n Burp - NW Ale (1st)
2013 Slurp n Burp - NW Ale (1st)
2013 Slurp n Burp - American Ale (2nd)

Author:

Mark

Boil Size: 11.5 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: N/A

Priming Amount: N/A

Creation Date: 5/12/2012 2:26 AM

Notes: Strike 174F
2 Teaspoon Irish Moss
Sparge 174F

Author:

jegoruszka

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 11.2

Efficiency: 90

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2017 8:31 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: 2.4

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: 1/16/2015 4:05 PM

Notes: From page 323 of MC's book
I few slight tweaks and also I am using the WLP655 starting as the only strain, no Scottish Ale Yeast to do the main fermentation as the WLP655 has a Saccharomyces strain in
I have a starter all ready to be scaled up so wish me luck!

Once Primary Fermentation is finished:
*Need to force the fermentation to stop by crash cooling and adding 3g of POTMETA at approx 1.016
*After 2 days rack into secondary with 25-30g of Bourbon Oak cubes and age.

Author:

Andy Ruhland

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/4/2011 3:23 PM

Notes: I did not hit my target mash temp. I came in low around 148(I was shooting for 154) however it did turn out quite well. Pours with a nice brown head on it and a nice dark black color. Hints of chocolate and oatmeal to the nose. Very good mouthfeel and overall great taste. I may use less chocolate malt next time as I want that oatmeal taste to be more apparent. I bottled half and kegged the other half.

Author:

Jay Love

Boil Size: 6.00003 Gallons

Boil Time: 90

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: 4/20/2011 8:57 PM

Notes: Brewed on 12/19; Racked to 2ndary 12/22; Bottled 1/2/11 (on apricot for 11 days in 2ndary)
Very bready malt profile. Hops slightly muted. Apricot is very subtle. Crisp. Overall good beer. Pretty well balanced. Go 14 days on apricot for more apricot flavor.
2 qt yeast starter with 6 oz DME and .25 tsp Yeast Nutrient. Pitched fresh yeast 18 hrs to starter before pitching starter to wort. (70F) Ferm started in 6 hrs.
Mash (right on schedule. no problems, good conversion) pH 5.2 with Burton on Trent water profile added to Di water.
Sparge pH 5.6 with Burton water.

Author:

SDBREW

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 35

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: 2/22/2018 1:01 AM

Notes: Instructions for Brewer's Edge Mash and Boil

Add 4.5 gal water and set temp to 162 degrees

Once heated, add grain and set temperature to 150 degrees and mash for 1 hour

20 minutes before mash out, heat sparge water to 168 degrees

After 1 hour, lift grain from kettle and add sparge water to get 6.25 gallons

Turn temperature to 218 degrees and remove grain

Boil hops according to hop boil guidelines

Author:

British Ale Dude

Boil Size: 7.94 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 69

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: dextrose

Priming Amount: 2.6 oz

Creation Date: 11/24/2020 7:49 PM

Notes: Inspired from BJ's restaurant chain. They had a real full bodied pilsner, kind of like lagunitas czech pilsner.

Of course I have no real facility to ferment at lager temperatures so this is a california lager.

Author:

Chuck Thresher

Boil Size: 3.30002 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/12/2011 2:56 PM

Notes: Yazoo Dos Perros clone

Author:

Hadz

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 6:08 AM

Notes:
Mash temp: 153 for 60 minutes
Mash pH: 5.42
Finished pH of beer: 4.35

Ferment cool, around 62 degrees, and slow rise to 67 as you reach full attenuation.

Author:

stickybrad@gmail.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

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: 31.57 psi

Creation Date: 4/2/2018 9:24 PM

Notes: Ferment at 68 degrees until high krausen subsides. Raise temp to 72 for diecytl rest and add fresh grapefruit juice (pasteurized) and Citra dry hop and let secondary fermentation continue for 7 days. Cold crash slowly to 38 for 2 days then rack to keg.

Author:

RockyMtnGT

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Forced carb

Priming Amount: N/A

Creation Date: 10/12/2017 7:54 PM

Notes: Mash and sparge, heat to a boil, chill to 110* then kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours
20 minute boil
Cool and pitch 1.2l starter of WLP007
Add 36oz of pasteurized raspberries to secondary

Author:

rgrosholz

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 2/24/2017 12:34 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 86

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 12:39 AM

Notes: Didn't really like it. Don't know what went wrong but it has a off flavor taste I really don't like.

Additional Instructions:
Primary Ferment: 14 days at 46°-58° degrees
Secondary Ferment: 14 days at 32°-40° degrees
♦ BREW DATES:
Date: Brew Day • 11.13.15
Gravity End of Boil (OG) • 1.060
Gravity (FG) • ______________________
Date: Pitch Yeast Day • 11.17.15
Date: Dropped temp • 12.03.15 @35°degrees
Date: Keg Day • Should 12.15.15 <------------
Drafted Who’s House • Dan's 1.020

♦ SESSION NOTES:
I screwed this one up. Had a strong diacidal
Had to take out the 1.8 pds of Flaked Rice and substituted 1 pd of Rice Syrup Solids which is used in many American Light Lagers.

Rice syrup solids are a granulated powder adjunct, similar to corn sugar or maltodextrin. Utilized to lighten beer color, add body, rice flavor and fermentable sugars, Rice solids are often employed in light adjunct lagers produced by breweries world wide, including Budweiser, Coors, and Miller.

Added to the kettle along with malt extract, Rice Syrup solids reproduce versions of Japanese and American style pilsners.

Application Tip:

Successfully used in extract, partial mash or all grain recipes, Brew and Grow recommends using 1 – 2 lbs. in the final 15 – 30 minutes of the boil for best results.

Added both WLP840 but had to added additional yeast because one White Labs bottle was out dated.

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

4 Mile Brews

Boil Size: 1125 Litres

Boil Time: 80

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2015 8:21 PM

Notes:

Author:

PsychDoc

Boil Size: 4 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2013 5:07 AM

Notes: Make a hop tea with a wort with SG of 1.010 and the dry hops and add it just before the fermentation finishes.

Author:

brewmer

Boil Size: 64 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: force carb

Priming Amount: N/A

Creation Date: 8/5/2016 9:41 PM

Notes:

Author:

TheLadybugTree

Boil Size: 9.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: 6 PSI @ 38 F

Creation Date: 7/10/2014 5:00 PM

Notes: Using two packets of s05.

After 3 weeks, transfer to 2 kegs and split the oak and vanilla between the two kegs. Use a muslin bag on floss and adjust height to taste while drinking.

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 2.5

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: 5/22/2017 10:46 AM

Notes: No boiling of sumac as this would leach tannins and create bitterness with little flavour.

Mash start: 1.30
Mash end 3.00
64C on the machine to reach 66.5C
Boil start 4.30
Final PH 3.5

30g sumac powder into 500ml tea
125g Aleppo chili flakes into 500ml tea