All-grain Homebrew Beer Recipes | Page 403 | Browse 220,000+ at Brewer's Friend

Author:

Back40Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 7/9/2017 1:55 PM

Notes:

Author:

Pumpkin Hill

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 2/7/2017 4:13 PM

Notes: This beer was brewed with the late runnings from the Maple Imperial Stout II. 1.8 gallons of late runnings with a SG of 1.020. Additions of 8 oz of D-180 Belgian Candi sugar nad 12 oz of dark DME were added to bring the OG to 1.062 at the end of the 100 minute boil. 1/2 package of Safale Abbaye was pitched into 1 gallon of wort. It was fermented at 70 degrees.

Author:

Butter14

Boil Size: 6.29 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 4:38 PM

Notes:

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.049

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: 5/26/2016 9:23 PM

Notes: Brewed for Covenant CRC's Fair Share auction fundraiser.

Author:

71 Chevelle SS

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2014 5:27 PM

Notes: Brewing today 5/24/14

My OG 1.062

6/7/14 - California Chrome fails to capture the triple crown, and my FG= 1.011

ABV 6.69%

7/25/14 - Tweaked recipe, added 1 lb. of Victory Malt. Brewing tomorrow.

1/17/15 brewing this again OG=1.066
FG =1.019 early tasting, yum

Author:

Andrew R

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

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: N/A

Creation Date: 10/5/2020 8:32 PM

Notes:

Author:

Joe 6-pack

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: 5 oz

Creation Date: 3/9/2019 3:06 AM

Notes: 3.5 oz sugar was calculated from PB fit ingredients (coconut palm sugar - 2g/serving x 50 servings)

I double milled the grains this time - O.G. was 1.080 (gained efficiency)!

Make 1.5L starter using 5 oz DME

Add second addition of PB fit according to flavor in gravity samples - still add cocoa nibs 3 days before bottling (maybe)

Author:

Sidney Harbour-Bridge

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 80

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2017 10:40 PM

Notes: water 15g gypsum, 5g epsom and 3g salt in 39L

Updated water to suit boil with lid on, loss 2L/hr

Author:

Nicage

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 20

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2016 3:47 PM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 79

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: 11/16/2015 5:55 PM

Notes:

Author:

JoeDirt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 6:22 AM

Notes:

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: 6 g sukker/l

Creation Date: 10/7/2015 1:25 PM

Notes: Kjøl ned vørter til 10 grader før pitching av gjær.

Gjæring på 10 grader i ca 10 dager, eller til 2/3 av FG er nådd. Øk så temperaturen gradvis opp til 16-18 grader, ca 1 grad pr. dag. La stå på denne temperaturen i to-tre døgn. Dette kalles en diacetylrest, og gjøres for å hjelpe gjæra å felle ut et stoff som heter diacetyl som produseres under gjæringa. Etter to-tre dager, senk temperaturen gradvis ned til 4 grader.

Author:

Back Porch Brewing Company

Boil Size: 9.09 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 2/27/2017 5:49 AM

Notes:

Author:

devanjwanek

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 60

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: 11/13/2018 10:33 PM

Notes:

Author:

Andy Peart

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: 7/28/2012 11:06 PM

Notes:

Author:

Andy142

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/12/2019 1:40 AM

Notes: 37 gallon mash turn

Kettle #1:
1. add 1 lb lactose to boil
2. fill 2 - 6.5 gallon fermenting pales (K1a & K1b)
3. save 4 quarts of wort after cooling for keg priming

Kettle #2:
1. Fill 2 - 6.5 Gallons fermenting pales (K2a & K2b)
2. save 4 quarts of wort after cooling for keg priming

All:

Rack from pales to glass carboys in 4 days rack from carboys
into 4 kegs in 7 day prime each keg with 2 quarts of saved wort and age for 2 weeks

Author:

Meadhawg

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: 70 ° F

Priming Method: corn sugar

Priming Amount: 1 cup

Creation Date: 5/8/2013 3:09 AM

Notes: 1st All-Grain batch. Mash temp and sparge temp were WAY off, Mash was about 165, Sparge was about 180. Pulled too many nonfermentable sugars out, so the ABV is only 3.4%

OG 1.050
FG 1.024
ABV 3.4%

Author:

Thomas.89

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 10/1/2016 6:00 PM

Notes:

Author:

ElementalVoid

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 7/30/2016 7:32 PM

Notes: Original source: JonnyFive - Dirty Birdy IPA
http://www.brewersfriend.com/homebrew/recipe/view/339789/dirty-birdy-ipa

Took gold in American ipa category and best to brew at 2015 Parkway Pro am.

Author:

The Loddon Valley Brewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/31/2023 2:19 PM

Notes: This recipe has been derived from an actual brew log from Fullers Griffin Brewery in Chiswick, London in 2018 and which I have had the pleasure to have done the brewery tour on many occasions! The original brew log had a grain bill of over 15000kg and hop bill of over 90kg and I have scaled them down to produce this recipe with a finished volume of 25 litres. The original brew log ingredients were Simpsons Pale Malt, Light Crystal malt, chocolate malt, Target hop pellets, Nothdown, Challenger and EKG hop pellets, but fullers don’t stick to the same malts each time, but whatever makes are available. If you want a really authentic clone, then use the Wyeast 1968 ESB yeast and don’t let the temperature get too high or you’ll get too much fruit. Fullers start the ferment at 16°c, then let the temperature rise naturally to max 20°c. If you want to keg and keep at fridge temperatures then don’t go below 6°c or you will loose the delicate flavours. Also don’t over carbonate. Leave the brew in the keg at a low carbonation level of around 0.5 to 1 psi and then use CO2 to push the beer out if needed. If you carbonate it too much you will again loose the delicate malt and hop flavours.

This brew was cold crashed for 3 days then kegged and fined with gelatin. Served at 6/7°c from my Keggerator. Works just as well if not better at cellar temperature, but it’s a matter of choice.

Standard Burtinisation for the brew liquor

These are my last tasting notes for this brew:
Just kegged the brew and drew off a sample to try. Lovely amber colour, floral hops on the nose and full bodied and malty, with a soft mouthfeel and lovely floral green hop flavour, just like London Pride! Bitterness is prefect and clean and lingers a while due to those Target bittering hops. Slightly more fruitiness than LP, but that will be due to the fermentation temperature as it rose to 21°c. Brew is about 98% clear already which is due to the excellent ESB yeast which is very flocculant and clears down quickly.

My mates, all Brits and lovers of London Pride, were blown away by this brew. They struggled to believe that I’d made it in my kitchen at home!