All-grain Homebrew Beer Recipes | Page 28 | Browse 225,000+ at Brewer's Friend

Author:

phlyingpenguin

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

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: 5/5/2016 1:20 PM

Notes: http://www.alternativecommutepueblo.com/2009/09/2015-cream-ale.html

Author:

Old Goat Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/13/2013 2:07 PM

Notes:

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.
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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.
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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

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:

LJvermonster

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 71

Mash Thickness: 1.45

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: 11/18/2015 6:47 PM

Notes:

Total Water Volume Needed = 10.5 gal
Mash Water = 5.25 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 5 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Author:

adp

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

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: 4/9/2019 5:23 PM

Notes: Use the 50/50 ratio of tap and distilled water throughout the entire recipe; we have to pretend we're in Plzeň with it's beautiful water!

Mash grains (in bag) in 1.5 gal of water at 150°F for 90 minutes or until conversion is complete

Boil wort for 60 minutes
Add hops at 40 minutes

Cool wort and pitch yeast at 60°F - 70°F

Ferment at 60°F - 70°F for 1-2 weeks then clarify 2-3days before you plan to bottle. To clarify (Due to space and equipment limitations in my apartment I cannot cold lager a whole fermentor so I will use gelatin.)

To clarify the beer, mix 1g of gelatin in 2oz of warm water and let it re-hydrate a little bit. Then heat it to 150°F either in a microwave (use 5-10 second bursts) or stove top. Do not boil it. Mix it in the primary fermentor and let it sit for 2-3 days.

Once it is clearer, rack and bottle condition for another 1-2 weeks Either use fermentor's drops or priming sugar (about .7oz per gallon) I will be cold lagering it in the bottles in my fridge (which gets close to 32°F)

Author:

Gaukar

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2013 9:26 PM

Notes: Starter:

Gjæring:
helst så lav som mulig, trives best på 15-17 og så varmere etter hovedgjæring.

Lagres kaldt i 30 dager.

Ferment the beer at 60°F (15°C) or as close as you can get to 60°F (15°C). Once the fermentation is complete, find a cold place to store the beer for a few weeks. A lagering period will help the beer if you can do it, but don’t sweat it if you can’t.

Author:

hines57

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 4/5/2016 1:29 PM

Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant.

Author:

zieleniuk

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2016 3:01 PM

Notes:

Author:

browers

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 5:22 PM

Notes: Leva reutilizada de la dry stout
516.000.000 x mL

Author:

Argusbryggd

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.6

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: 7/7/2015 7:00 PM

Notes: Since "Leffe Brune" is one of my favorite beer.
I have tried to clone it for a while.
I have now created a recipe that is incredibly similar.
I can not distinguish between the beer in a test.
Smoked malt gives the taste of pine tar, and that use of
Safbrew T-58 provides a high FG, allowing that the sweetness remains.
All malts are from Weyermann.

Author:

Boil Size: 56.8 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.9

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: 6/21/2016 11:50 PM

Notes:

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:

Tseels

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.75

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: 3/16/2020 10:32 PM

Notes: Add peach and guava puree post fermentation, will need a true cold crash to get yeast off of beer then rack into secondary/kegs on top of puree

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2014 3:18 AM

Notes:

Author:

JonyMac

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 3/12/2014 1:32 AM

Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 14-19 add dry hop to secondary
- Day 20 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 22 Rack to bright keg or bottle

Author:

JoeSchmoe

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.125

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 8/30/2014 3:55 PM

Notes: Gold Medal IPA in 2014 NHC (See Zymurgy Sept/Oct 2014 page 68)

I entered all the ingredients and then back-calculated the brewhouse efficiency to match the reported OG. By doing this, I arrived at 77%

Information I guessed or did not include because it wasn't published:
* Mash thickness
* Pitch rate
* Hopback specifics (utilization and temperature)
* Water profile

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 6:24 PM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2019 1:04 AM

Notes:

Author:

Lil' Wheaty's

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 79

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2015 5:30 PM

Notes: *Medium Crystal (75°L) was a 2:1 ratio of Bairds/Great Western.

Fermentation Schedule: Ferment for 4-5 days at 18.5°C (+/- 0.5°C), making sure it’s at least 50% attenuated before the next step. Ramp the temperature up to 21.5°C (+/- 0.5°C) for another 7-9 days, making sure terminal gravity has been reached and no off-flavours are perceived. Cold-crash at 1.5°C (+/- 0.5°C) for 2-3 days (adding gelatin, if desired), then proceed to kegging.

Example:

Day 0: 18.5°C (18-19°C)
Day 4: 20.0°C (19.5-20.5°C)
Day 5: 21.5°C (21-22°C)
Day 14: 1.5°C (1-2°C AMBIENT)
Day 15: add gelatin
Day 17: keg beer