All-grain Homebrew Beer Recipes | Page 398 | Browse 215,000+ at Brewer's Friend

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 9:47 PM

Notes:

Author:

ryanbaxter

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: 1/5/2012 12:12 AM

Notes:

Author:

James_ess

Boil Size: 13.74 Litres

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 12/16/2020 9:04 PM

Notes: Starter used 1/2 package of dry to build up to 150B cells. Used 80gm DME light in 750ml water. On stir plate for 18 hours.
Starter was prepared 2 days before brew date. Twelve hours before pitching the flask was refrigerated. At pitching 500ml was poured off, remained mixed to suspend yeast, then poured into aerated wort.

Sparge water is distilled.

Need for protein rest is 50:50. Last batch incorporated 10 min and result was excellent. Changing malts and hops and lightening up the water this time, so perhaps the P-rest should stay.

Ok, at last minute decided to do 3 rests at 122F for 10, 140F for 10 and 153F for 45.

Substituted Carahell as I was out of Crystal 10 malt.

Author:

Head First

Boil Size: 12.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 2/1/2020 7:10 PM

Notes: Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.

Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.

Finishes at 1.016-1.020, depending on yeast strain.

For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.

For Imperial, use A10.

Author:

Kosmak125

Boil Size: 4.63 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

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: 5/11/2019 1:24 PM

Notes: Made for a 2.5 gallon keg, 1.75 gallons of beer after 3 weeks in fermenter racked into keg after keg is filled with 96oz of Sanpellegrino Sparkling Limonata.

*fill Sanpellegrino Sparkling Limonata before racking beer

*carbonated to 2 volumes of co2 serve after a week.

Author:

Ozarks Mountain Brewery

Boil Size: 15 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2018 6:52 PM

Notes:

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1

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: 4/30/2016 9:01 PM

Notes:

Author:

Damo & Cian

Boil Size: 37.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 12:46 PM

Notes: Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7
Directions
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer

Author:

cessna45

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 2/18/2015 3:23 PM

Notes: Lactose at 10 mins
21 days at 20C

Author:

stargazerbrewco

Boil Size: 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: 1/14/2013 3:03 PM

Notes: This was my first all grain kit, purchased from Midwest Supplies. For ease of entry into all grain I decided to use the Brew In A Bag method. Since I decided to brew at more or less the last minute, I purchased a pair of 5 gal, nylon paint strainer bags and used those as my BIAB bags. They worked well, but it was a bit unwieldy wrangling 2 bags full of soaked grain out of my brew pot. I may try a larget bag next time, but have a feeling I may not be using the BIAB method for long, instead opting to make a mash tun.

Brewday actually went pretty smoothly. I used 3 gal of strike water at approximately 165* and surprisingly it gave me almost exactly 152* once everything was all mixed up in the brew pot. The brew pot did not hold temp very well, as I expected, but fortunately I had the foresight to immediately get a pot of water on the burner so that I could warm the mash as needed. I was able to keep it within a couple of degrees of the target mash temp the entire time and ended up using approximately 5 gallons of water total by the end of the mash.

One failing was that I did not tie off the tops of the bags, so I did get a small amount of grain spilled into the wort, but I was able to scoop it out with a small strainer as it was coming to the boil, along with some of the hot break.

The boil went well, but I think I had more evaporation than I expected, at the -15 min hop addition I checked my level and found I was about 1/2 gallon down, so I added some more water and kicked the burner into high gear to get it back to a boil quickly. This extended my overall boil time by about 5(ish) minutes.

This was my first time using a yeast smack pack. Followed the instructions on the back of the pack, and it had a good 5 hours to get going in the pack before I pitched. I spent a lot of time feeling the bag to ensure that I got the inner pack broken and shook it a ton to make sure it was mixed, but after nearly 5 hours there was was there ZERO additional bulging of the pack. The outside of the pouch got thoroughly sanitized prior to pitching so I'm not worried about contamination. Yeast was pitched at approximately 6pm yesterday (2013/01/13) but and as of 11am today (2013/01/14) there is absolutely zero fermentation activity. None. Concerning?

Hardware mod/improvement:
I took my Dremel with a cutting wheel to the lid of my brew pot and cut a notch for the chiller. It worked great and the hop bag did a nice job of filling the spaces in the notch, making for a pretty snug fit.
Also, I rigged a female hose fitting to a piece of hose for my chiller so that I could use hose water to chill. Did not want to purchase 2 bags of ice. I'm torn whether I want to keep using that method or go back to the 'recirculating chiller water through a cooler full of ice. Torn because I like using less water (ice) but don't like the additional cost of said ice and I'm too forgetful to make up a bunch of ice ahead of time.

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 7/26/2014 9:47 PM

Notes:

Author:

tmm786

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 7:36 PM

Notes: Making an attempt at Pig's Ear Brown from Woodstock Brewery in NH.

Would like to try it with WLP008, but only has US-05 and US-04 available on brew day.

Author:

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.5

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: 3/1/2016 6:52 PM

Notes: 20 lbs of grain

Want to end with 5.5 gallons in fermentor

Grain absorbtion (@.1 gal/lb) = 2 gallons
Evaporation per hours ~1.5 gallons p/h for 2 hours = 3 gallons
Other = .5 gallons

11 gallons total

5 gallons for mash 6 for sparge

Author:

SiriS

Boil Size: 40 Litres

Boil Time: 80

Boil Gravity: 1.057

Efficiency: 83

Mash Thickness: 4.27

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 9:14 PM

Notes: Yeast starter is made with the two yeasts (WLP530+W3787) combined. This yeast starter will favour a drop of olive oil because of the extensive foaming. Main fermenter needs 50% head-space because of foaming of the yeast. Start of fermentation is within 4 hours after pitching the yeast. Main fermentation is at 22-24grC for 10 days. Plane table sugar (beet or cane doesn't matter) is used and is added 72 hours after start of fermentation. Conditioning is for 21 days at room temperature. fermenting attenuation is 90%, what will result in a FG=1008g/l. Bottling in champagne bottles and ageing for 3-6 months. Cheers!

Author:

MrZuckerkorn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 85

Mash Thickness: 2

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: 7/14/2016 8:48 PM

Notes:

Author:

Orsholms Brygghus

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 2.5

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: 12/21/2016 3:37 PM

Notes:

Author:

Jernej Horvat

Boil Size: 17.4 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/2/2017 12:27 PM

Notes:

Author:

Exca

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 3:01 PM

Notes:

Author:

Mazsi

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: sucrose

Priming Amount: 171.7 g

Creation Date: 1/9/2020 10:31 PM

Notes:

Author:

west1m

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

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: 12/12/2020 8:38 PM

Notes: Yeast had expiration date a month ago , I had two packages so I added both. Tossed them in some RO water as the package suggested and about 1/2 hour later it was crawling out of the jar so I guess it was good.
I just buy kits from Northern Brewer, I add one extra pound 2 row to the kit to meet the Original gravity. This time it I came out about 8 points high...