All-grain Homebrew Beer Recipes | Page 306 | Browse 215,000+ at Brewer's Friend

Author:

Michael Welsh

Boil Size: 7.5 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: 5/30/2011 7:29 PM

Notes:

Author:

Izzie1701

Boil Size: 23 Litres

Boil Time: 1

Boil Gravity: 1.1

Efficiency: 100

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: 11/21/2015 11:20 PM

Notes: Fermentation was 7 days. Started on 2nd day. Boiled 2 cloves and cinnamon stick and added to primary on 5th day. Used yeast nutrient and energizer. Added pectic enzyme in secondary.

Author:

llerraf2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2014 8:10 PM

Notes:

Author:

davepick

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: DME

Priming Amount: 154g

Creation Date: 9/9/2017 7:39 AM

Notes:

Author:

52Brum

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.27 bar

Creation Date: 8/16/2017 5:12 PM

Notes: 100g of Cacao Nibs added at end of boil.

Further 100g added post-primary ferm.

Vanilla extract added at bottling. A few drops per bottle.

1st place in category in LAB /Hertford Eleven Plus Homebrew Competition Jan-Mar 2021.

Author:

jakesnake2384

Boil Size: 7.75 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2017 6:10 PM

Notes: Mash High to activate more Alpha Amalyse Enzyme and leave more dextrins in the beer for more body.

Adding maple syrup at flameout. Going to backsweeten with maple syrup if we need to add more maple flavor.

Author:

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 1:58 PM

Notes: 10/11/2022
Pre-Boil 30l 1.035
Post-boil 27.5l in kettle
23l into no-chill cube 1.042

11/11/2022
23l into FV 2x rehydrated yeast pitched 19c
On heat mat 20c

06/12/2022-12/12/20222
Temp increased to 24c

13/12/2022
120g sugar 2.4 vol CO2
22l 1.014 (With sugar!) 3.6% ABV
44x 500ml white caps

Author:

jlongstreet

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

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: 11/10/2015 5:20 PM

Notes:

Author:

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 12:54 PM

Notes: Slurry from #0006. Aprox 150ml.

Author:

thechad

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 11:34 PM

Notes:

Author:

jrlemay

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: .75 c

Creation Date: 7/8/2013 3:06 PM

Notes: Primary for 7 days. Total 14-17 days

Author:

octopussy

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 3:13 PM

Notes: sour wort
farmhouse yeast primary brett second and split batch
apricot in secondary oak in brandy
raspberry in secondary oak in sherry

Author:

petrichor brewing co

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 10:35 PM

Notes:

Author:

Sašo Škrlj

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 3

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: 8/27/2017 1:12 PM

Notes: Murphy's-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.040 (10 °P)
FG = 1.010 (2.5 °P)
IBU = 38 SRM = 33 ABV = 4%

Ingredients
6.0 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L)
7.75AAU Kent Golding pellet hops (1.55 oz./44 g at 5% alpha acids) (60 min.)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast

Step by Step
I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. The roasted barley and flaked barley I use is from Great Western Malting Co. Feel free to substitute any high quality product of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.

In this recipe the roasted barley is milled normally along with the other grains. 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 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system 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 (24.4 L) and the gravity is 1.031 (7.8 °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 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Author:

AHarper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 86.5 g

Creation Date: 2/1/2022 8:22 PM

Notes: This is somewhat complex but it - the original - is one of my favourite commercial beers. I HOPE this works out as I have yet to brew it but it follows other similar clones of the same beer. I tried to balance strength, maltyness and colour with enough bitterness to make it work.

Author:

Albert

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

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: 10/5/2015 9:16 PM

Notes:

Author:

Apotekhin

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 67

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: 7/15/2015 11:57 AM

Notes: Make sure to let it sit in the fermentor to let all the sulfur smell leave

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 11:04 AM

Notes:

Author:

Crookedeyeboy

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 3

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: 11/29/2016 11:38 AM

Notes:

Author:

HKirkham

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2018 3:52 PM

Notes: Rehydrate lacto in warm water.
Co-pitch lacto and sacc into fermenter
Dry hop at 3.6 ph / desired sourness

2019 Scottish Craft Brewers Competition

Winner - People's Choice

2021 Scottish National Homebrew Competition

2nd Place - Fruit Spice and Vegetable Beers (with Coconut and Pineapple instead of Guava)