All-grain Homebrew Beer Recipes | Page 344 | Browse 225,000+ at Brewer's Friend

Author:

zelgoth

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 9/7/2013 2:15 AM

Notes:

Author:

CG

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: sucrose

Priming Amount: 4.8 oz

Creation Date: 2/11/2021 7:40 AM

Notes: CALL IT AN AMERICAN LAGER OR A PRE PROHIBITION BEER... OR A MALT LIQUOR... ITS ALL THE SAME TO ME... JUST DIFFERENT VERSIONS OF GREAT AMERICAN BEER...A VERY GOOD MALT LIQUOR...MALT AND CORN NOTES...I USE CORN MEAL OR GRITS AND I GRIND LONG GRAIN RICE..THEN DO A CEREAL MASH AND ADD THAT TO MAIN MASH AFTER I COOK CEREAL FOR ABOUT 25 MINS.. .VERY CLOSE TO MICKEYS BUT HAS MORE FLAVOR.. I FERMENT IN PRIMARY ONLY... 62 f.. I RECOMMEND THAT YOU DO A 3 DAY REST AT 70 F AFTER FERMENTATION IS COMPLETE...THEN COLD CRASH FERMENTER FOR 3 TO 5 DAYS THEN BOTTLE...ROOM TEMP NO HIGHER THAN 72 F FOR 2 TO 3 WEEKS AFTER BOTTLING..THEN LAGER BOTTLES IN THE FRIDGE FOR A WEEK BEFORE DRINKING.. IF YOU KEEP FERMENTATION TEMP RIGHT YOU WILL HAVE AN EXCELLENT BEER IN THIS STYLE...

Author:

SlavojIPA

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

Mash Thickness: 2.9

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: 10/11/2016 8:01 PM

Notes:

Author:

shanetvh

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 8:02 PM

Notes:

Author:

cali0312

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 8:47 PM

Notes: Wyeast 9097 Old Ale Blend

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 20.3

Efficiency: 61

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2015 4:21 AM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: CO2

Priming Amount: 15lbs

Creation Date: 5/11/2013 11:12 PM

Notes: Candy Sugar:
1# Sugar
3/4 C Water
1/2 tsp Lactic Acid
Heat water and sugar on medium heat to disolve, add acid and allow solution to come to boil. Stir constantly until desired color is reached. Cool and store.

Author:

Maltose Falcons

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.054

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: 8/31/2021 6:52 AM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: CO2

Priming Amount: 12psi

Creation Date: 8/13/2016 11:33 AM

Notes: Inspired by HBT Biermuncher's Oktoberfast (http://www.homebrewtalk.com/showthread.php?t=39021) but tweaked to fit my tastes & inventory.

Use STC-1000+ DARK LAGER PROFILE (Pr5)(40+ days)
Pitch yeast < 68° (then start profile)
SP0: 54°
dh0: 336 (14 day ferment)
SP1: 54°
dh1: 24 (1 day ramp up)
SP2: 68°
dh2: 48 (2 day D-rest)
SP3: 68°
dh3: 48 (2 days ramp down to lager)
SP4: 34° (Crash, fine and keg)
dh4: 504 (21 day lager in keg)

Substituted Honey Malt for Aromatic and CaraMunich 1 for the 20L & 40L

Author:

fKempf

Boil Size: 66 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 3

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: 3/13/2015 4:34 PM

Notes: VOLUME TOTAL DE ÁGUA NECESSÁRIO = 82,5L

VOLUME DE ÁGUA PARA O MASH = 40,5L (2,7L/Kg)
ESQUENTAR ATÉ 73º
APÓS ADICIONAR OS GRÃOS DEVE FICAR EM ~66°
APURAR TEMPERATURA PARA 67-68° E MANTER DURANTE 90MIN

VOLUME DE ÁGUA PARA A LAVAGEM 42L
ESQUENTAR ATÉ 76° PARA FAZER A LAVAGEM APÓS OS 90MIN

VOLUME DE LÍQUIDO RETIDO PELOS GRÃOS: 15L
VOLUME PERDIDO NO FUNDO DA PANELA: 1,5L

VOLUME INICIAL DE FERVURA = 66L
FERVER POR 60MIN (TRÊS ADIÇÕES DE LÚPULO)

VOLUME EVAPORADO NA FERVURA: 6L

RESFRIAR
COLOCAR O WHIRFLOCK
FAZER O WHIRPOOL
ESPERAR UNS 60M PARA BAIXAR O MOSTO
TRANSFERIR PARA O FERMENTADOR

VOLUME FINAL = 60L

Author:

Clayton Curce

Boil Size: 7 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: 12/30/2011 2:01 PM

Notes:

Author:

Sleepy dog brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 6/26/2015 12:48 AM

Notes:

Author:

OAE Iceman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 1/22/2016 6:54 PM

Notes: Used hallertau instead of ultra. could not find ultra. Used imperial organic yeast instead of London 1968. I used 5 lbs of Marris Otter in stead of two row. I used 5 table spoons of PH powder and 1/2 teaspoon of gypsum. I made a two liter starter with two cans of wort and a 200b can of Imperial Organic yeast thats about the same as London 1968. I set the grain mill to .035 and got great efficiency. Did a slow batch sparge.

Author:

anatheman

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2014 6:09 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 10/30/2018 12:27 AM

Notes: Sour to 3.5PH. Referment on the raspberry purée for 2 days and condition on the vanilla beans for a week.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2019 12:03 PM

Notes: Starter:
.5 gal water and 1 cup Light DME. Pitch lactobacillus to starter wort at 100 Deg F. and hold temp for 3 days.

Day 3: Brew day
Mash grains for 15 minutes at 130, then step up to 155 for 60 minutes. mash out at 168 F, collect runoff and Boil for 15 minutes. Reduce wort temp to 100 deg F
Adjust Wort pH to 4.5 before Pitching Lacto starter and hold at 100 Deg F for 7 days, or until pH reaches 3.3-3.7.

Day 10: Boil and Pitch yeast.
Boil soured wort for 90 minutes, and chill to 56 Deg F.
Pitch German ale/Kölsch yeast and ferment for 6 days at 56 Deg F.

Day 16:
Rack to secondary, and add the fruit of choice.
Optional: gather up a small amount of yeast from bottom of primary to pitch into secondary along with fruit addition. Allow to rest for 10-14 days.

Day 26:
Drop temp to 39 Deg F and condition for 1 week.

Day 33:
Keg and Carbonate to 3 Volumes Co2. (6 g/L) and serve.

Author:

Sleeping Dog Brewing

Boil Size: 25.5 Litres

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.81 bar

Creation Date: 3/8/2020 10:35 PM

Notes:

Author:

BeerBaron

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: Forced Carb in Keg

Priming Amount: N/A

Creation Date: 10/9/2013 10:57 PM

Notes: http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/

Author:

Shatinator

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2012 5:49 AM

Notes:

Author:

RyPA

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 78

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: 2/24/2022 3:41 AM

Notes: