All-grain Homebrew Beer Recipes | Page 3224 | Browse 225,000+ at Brewer's Friend

Author:

Ryan Osner

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2019 11:52 PM

Notes: We decided to use Maris Otter as the base malt to get that biscuit flavor. We used midnight wheat to add color without bitterness/ astringency. Roasted barley was used to add some roasted flavor, as well as the addition of flaked oats for body and mouthfeel. Perla negra is used for color and its chocolate notes. Our hop schedule includes the addition of 1.25oz of galena at 60 minutes for bitterness and 1.5oz of EKG at 20 minutes to impart flavor and aroma. We chose an English Nottingham yeast to contribute to the traditional flavor profile of the style, it will be added at a pitch rate of 1.25 million cells/ mL/ Degree Plato. This is designed to be a high gravity (20 Degree Plato) imperial Stout that still adheres to the traditional ideals of the style. Lastly, we chose the London water profile to base our salt additions on for the style, this saw the addition of 4g Chalk to raise our calcium levels, 5g CaCl to raise our calcium and chloride levels, and 3g of Gypsum to raise the calcium and sulfate levels to target. A sacc. rest at 154 degrees F is utilized access the alpha amylase enzymes to provide a semi-sweet finish. The 90-minute boil is utilized to concentrate the wort and add to a deeper richer color.

Author:

Joey's

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 70

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: 9/4/2022 6:31 PM

Notes:

Author:

rivesborland

Boil Size: 380 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 76

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.16 psi

Creation Date: 8/22/2022 5:06 PM

Notes: Perform short whirlpool and settle. Then recirculate through HX and back into kettle untl temp is 170F (note might need to stir or do strong whirlpool or wait a bit to get accurate reading. Since cooler wort comes out of Hx relatively slowly might not mix with hotter wort that quickly)

Once wort is at 170F, add whirlpool hops and whirlpool and knock out as normal SOP.

Author:

Forwood Brewing

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

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: 10.35 psi

Creation Date: 6/13/2021 1:25 AM

Notes:

Author:

Hop and Grain Brewstore

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 5/5/2021 12:19 AM

Notes:

Author:

Ohmus

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.2

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: 2/19/2021 3:54 PM

Notes: Mill the grains and mash at 156°F (69°C) for 30 minutes (or as long it takes to pass the iodine test). Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 168°F (76°C) water and top up as necessary to get about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the schedule for the boil hops.

After the boil, chill the wort to about 64–66°F (18–19°C). Aerate well, add the yeast nutrient, and pitch plenty of healthy yeast. Ferment at 68°F (20°C) until it reaches final gravity, then give it 2 more days to clear diacetyl. Chill to 42°F (6°C) if possible (if not, proceed at 68°F (20°C), but reduce the oak chips by half). Prepare and sanitize a secondary fermentor and place the oak chips and whole-cone hops in a weighted hop bag. Purge the secondary fermentor with CO2 before racking beer into it and adding the first round of dry hops. If possible (i.e., using a conical), dump the cone after the first 3 days, then add the second round of dry hops. After 3 more days (if possible), dump the hops again. Allow up to 2 weeks to clear diacetyl (see below), then crash, package, and carbonate.

BREWER’S NOTES
Very important: On the day of the first dry hop, take a gravity reading of the beer and note this in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after the second dry hop, take a gravity reading and note it. Do the same the following day. Once you go 2 days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with bottling or kegging. Depending on your conditions, you might have to wait up to 2 weeks to clear the diacetyl from hop creep. (For more about hop creep and testing for diacetyl, see Brewing with Hops: Don’t Get Creeped Out and Hunting for Diacetyl.)

About those bittering hops: There is a limit to how much alpha acid can be isomerized in beer and also to how much can be perceived. While the calculated IBUs for this recipe might be about 195, a spectrometer reading measured them closer to 80. (The yeast also take up a large portion of isomerized alpha acids, which is why the yeast from an IPA fermentation tastes so bitter.)

Author:

glaxo2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2020 2:54 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.4 bar

Creation Date: 9/11/2020 8:02 AM

Notes:

Author:

Bomar

Boil Size: 16.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 80

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: 4/12/2020 9:47 PM

Notes: March 28, 2020

Author:

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 2.43

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: 10/2/2019 2:22 PM

Notes:

Author:

THUD

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 1:50 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.25

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: 11/30/2018 7:21 PM

Notes:

Author:

Pinfold

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 3/27/2018 1:03 AM

Notes:

Author:

tomas789

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 5oz

Creation Date: 12/30/2017 3:57 AM

Notes: Ace Hardware - 2lb - Avangard Malz Premium 2 row pale malt Germany
Ace Hardware - 1lb Briess 2 Row Mild Malty US
Ace Hardware - 10lb Muntons Maris Otter Malt - Great Britain

Blend is Warrior .75oz
Simcoe .33oz
Palsades .75oz
Estimated AA blend is 11.9

Add pureed Mango and habanero to boil with 5 minutes left. When transferring to primary do not strain.

One week in Primary.

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two weeks in secondary.

Author:

Tjcollins1455@gmail.com

Boil Size: 32.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.33

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: 10/14/2017 8:20 AM

Notes: Total Water Needed [?]: 16.34 Gallons, 61.87 Liters
Mash Water Needed [?]: 8.56 Gallons, 32.41 Liters
Sparge Water Needed [?]: 7.78 Gallons, 29.46 Liters
Strike Temperature [?]: 164.33 F, 74 C
Pre-Boil Wort Produced [?]: 12 Gallons, 45.41 Liters

Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.

Deviate from the baseline as follows:

Hefeweizen: For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3% (you can make great Hefe with soft water too).

Porter: For beers that use roast malt (Stout, porter): Skip the sauermalz.

Light Ale: For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride

IPA: For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.

For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.
This would be for each 5 gallons treated right? So if I want to treat 10 gallons at once for an english pale I'd add a grand total of 4 tsp calcium chloride and 2 tsp gypsum?

Author:

stigits

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: gram sukker per liter

Priming Amount: 6

Creation Date: 10/5/2017 7:08 PM

Notes: Boil Gravity : 1.053
BU/GU ratio : 1.08
Skyll ved 75-78 grader

https://docs.google.com/document/d/1t44MbLsJf1WBefSHAGfTlEGil8pHCnXipSkwqvjOjlk/edit

"Hop Stand Utilization" regulert til 7% for å treffe IBU jf. oppskrift, men merk at denne postulerer følgende:

"Whirlpool: skru av varmen, vent 5 minutter, tilsett humleposen, rør rundt, vent 10 minutter, start nedkjøling."

Author:

1strepublic

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1.35

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: 9/29/2017 10:17 PM

Notes: mash the grains for 1 hours at 154 degrees.
Typically you use 1.35 qt of water per lb of grain. grain absorption rate is .1 gallons / pound

Author:

PINUS NIGRA

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 11.3

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 1:44 PM

Notes: Water Liters
Total mash water needed 34
Strike water volume at mash thickness of 3 L/kg 16.3
Remaining sparge water volume 17.7
Grain absorption losses -5.4
Amount going into kettle 28.6
Boil off losses -1.8
Kettle dead space -2
Hops absorption losses -0.8
Misc. losses -1
Amount going into fermentor 23
Total: 34

Author:

Brew

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

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: 3/30/2017 7:41 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 55

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: 3/14/2017 5:09 PM

Notes: