All-grain Homebrew Beer Recipes | Page 3991 | Browse 225,000+ at Brewer's Friend

Author:

andersk

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2019 4:47 PM

Notes: 40°C 15 min.
52°C 20 min.
62°C 30 min.
72°C 20 min.
78°C

Írsky mach 4g, 10 min. do chmeľovaru

Author:

Back9brewery_AZ

Boil Size: 7.6 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 8/18/2023 5:03 AM

Notes: Measured degassed gravity of real deal: 1.013 or 1.014. That's some heavy attenuation so appropriately picked San Diego Super Yeast. No crystal malts, instead use carmalizing from double boil.

Method: Single infusion mash and boil with half of the grains and mash. Mashed at 152F for one hour. Last minute hop additions from first boil (60min) added to the 2nd mash. 2nd mash done at 155F for one hour. 2nd boil done for 60 minutes. last minute additions done at whirlpool. Kicked off in under 10 hours with 1 gallon starter.

Author:

Barter & Trade

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/30/2023 11:47 PM

Notes:

Author:

FRIAR TUCK

Boil Size: 26.22 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/23/2023 10:25 AM

Notes:

Author:

Loaded Dice Brewery

Boil Size: 63.86 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2023 5:22 PM

Notes:

Author:

LedWalrus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 1/2/2023 12:19 AM

Notes:

Author:

Aaron Moore

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 1.7 oz

Creation Date: 11/14/2022 3:45 AM

Notes: Name
===
The Beast of London is a reference to The Beast of London Below in Neil Gaiman's novel Neverwhere.

From the Novel
===
"...One night in December the beast runned away, ran into the Fleed Ditch, and vanished into the sewers. And it fed on the sewage and it grew, and it grew. And it got meaner, and nastier. They'd send in hunting parties after it from time to time."
The Marquis pursed his lips. "It must have died three hundred years ago."
Old Bailey shook his head. "Things like that, they're too vicious to die. Too old and big and nasty."

From the Original Recipe
===
This is kind of a hybrid English/American barleywine

Ingredients in original recipe for reference
===
15 lbs. (6.8 kg) English pale ale malt
1 lb. (454 g) aromatic malt
0.5 lb. (227 g) Carapils® malt
1 lb. (454 g) crystal malt (65 °L) (preferably English)
0.5 lb. (227 g) CaraMunich® III malt
1 lb. (454 g) raw brown sugar
28 AAU Magnum hops (60 min.) (2 oz./57 g at 14% alpha acids)
4.5 AAU Fuggle hops (10 min.) (1 oz./28 g at 4.5% alpha acids)
6 AAU Cascade hops (5 min.) (1 oz./28 g at 6% alpha acids)
2 oz. (57 g) East Kent Goldings hops (whirlpool)
2 oz. (57 g) Styrian Goldings hops (dry hop)
Wyeast 1335 (British Ale II), Omega Yeast OYL-013 (British Ale VI), or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)

Stats from recipe
===
OG = 1.097 FG = 1.028
IBU = 70 SRM = 17 ABV = 9.3%

Ingredients from Micro Homebrew and Downsized for Half Batch:
===
8 lbs -- Thomas Fawcett Pale Pearl (2.1-2.9°L)
0.5 lbs -- Aromatic 15.5-23°L (Dingemans)
0.25 lbs -- Carapils 1.3-1.5°L (Breiss)
0.5 lbs -- Crystal 77°L (Crisp) ---- NOTE: 65 is what is called for, ask about it.
0.25 lbs -- CaraMunich III 53-60°L (Weyermann)
0.5 lbs -- Brown Sugar
***
14 AAU Magnum
2.25 AAU Fuggle
3 AAU Cascade
1 oz East Kent Goldings
1 oz Styrian Goldings -- dry hop, whole

Notes from recipe formulation:
- This will need a yeast starter even though it is a half batch because it's such a big beer.
- I doubt they have whole styrian golding hops but I'm afraid of the effect of using the pellets for dry hopping, it seems impossible to filter well enough, it will get into the final beer. Maybe cold crashing before bottling could help.
- I am upping my efficiency to 65%. I've gotten that only twice but I don't want to distort the recipe too much from the original, especially for this big of a beer. I will just... try to do a good job.
- The recipe says to let the beer rise up to 70 fermentation temp after 3 days.

Author:

Patrick Mainil

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 10 psi

Creation Date: 9/17/2022 5:10 PM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

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: 3/19/2021 12:55 AM

Notes:

Author:

MaddogDrinking

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 1/29/2021 4:44 AM

Notes: Influenced by "Farmhouse Ales" by Phil Markowski.

Gavroche: a Classic Bière de Garde .

Primary Fermentation \: 67-69F
Secondary at 28F degrees for 4-5 weeks.

Brewing with a 10+ gal RIMS system.

Author:

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 82

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: 12/20/2017 12:59 PM

Notes:

Author:

SpaceBear

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 57

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: 12/14/2019 10:00 PM

Notes: Add Chameleon Mocha cold brew to secondary or keg.

OG 1.070
FG 1.020

A few notes: Use London fog yeast. It came out a bit bitter; I would tone down the bittering hops and crank up the dry hopping. Maybe a tad less lactose.

Also, my efficiency was really poor this batch. If you use the grain that I did, you will have a much higher ABV.

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2019 11:05 AM

Notes:

Author:

dvsbrewbeard

Boil Size: 6.33 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: 11.19 psi

Creation Date: 6/17/2019 6:50 PM

Notes:

Author:

Aleworks

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3.5

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: 2/17/2019 8:18 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 62

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: 12/27/2018 11:02 PM

Notes:

Author:

Cjhand

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.011

Efficiency: 66

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2018 8:15 PM

Notes:

Author:

Three Bottles Club

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2018 8:38 AM

Notes:

Author:

manastirska31

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 14.8

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2018 4:49 PM

Notes: DIRECTIONS

Mash the crushed grains at 150°F (66°C) for 60 minutes. I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F (8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash to the chosen temperature with hot or cold water. Mash in an insulated vessel for 60 minutes. Vorlauf until the wort runs clear. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to below 80°F (27°C), pitch the yeast.

Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy.