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

Author:

kiwifirst

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2012 3:48 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:

gargamel

Boil Size: 8.5 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: 11/21/2012 5:34 PM

Notes:

Author:

MeemoNZ

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.2

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: 4/12/2021 8:29 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:

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:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

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: 7/20/2017 11:15 AM

Notes:

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:

Meow

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.65

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: 12/17/2016 6:12 PM

Notes: At the whirlpool, use Ariana instead of Amarillo.

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3.16

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 7:55 AM

Notes:

Author:

elric

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 12:23 PM

Notes: 60gr oak chips per 15gg

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.25

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: 5/22/2015 3:00 PM

Notes: Grate orange rind; add to 2 cups water; bring to a boil then cool. Strain over primary fermenter (prior to pitching yeast) through a hop ball mesh capturing rind; immerse with cooled wort.

Brewed: 27-28 Jun
Post Mash: 1.034
O.G: 1.053

Racked to 2ndry: 10 Jul
Bottled: 1 Aug 15
F.G: 1.002
Consumed 16 Aug 15

Author:

comebackoneyear

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 3

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: 4/30/2014 10:26 AM

Notes:

Author:

normangeaney@gmail.com

Boil Size: 24.6 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.5

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: 3/2/2014 7:56 PM

Notes: Lagring 4 veckor 11 degrees
120g corn sugar for bottling

Author:

Merchant Brewing Co

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 8/13/2013 12:22 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:

Machalaba

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 1.37

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: 11/26/2017 3:35 PM

Notes:

Author:

kmacwilliam

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 3.5 oz

Creation Date: 3/22/2019 8:56 PM

Notes: Add half the gypsum to 3.5 gal of water. Heat water to 145 degree F (62.5 C) water and mix well. The temperature will stabilize between 130 and 135 degrees F (54.5-57 C). Add heat if necessary and hold the temperature at about 133 degrees F (56 C) for 30 minutes. Don't worry about a 3- to 5-degree F (2- j C) temperature drop during this time.

Raise mash temperature to about or just below 155 degrees F (68 C). Hold at 149 to 155 degrees F (65-68 C) for 45 minutes, stirring occasionally.

Complete conversion by raising the temperature to 158 degrees F (70 C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167 degrees F (75 C).

Sparge with 3.5 gallons (131) of hot water at 170 degrees F (76 C) (add the other half of the gypsum to the sparge water). The volume of the wort before boiling should be about 7.5 gallons (21 I).

Bring the sweet wort to a boil and add the rapidura or invert sugar and boiling hops and boil for 50 minutes. Add the Irish moss and boil for 5 more minutes. Then add the aroma hops and boil a final 5 minutes. Cool the wort to about 70 to 75 degrees F (21-24 C).

The final primary batch size is 5.25 gallons (20 I). If necessary, add additional cold water to achieve this volume. Add yeast when the temperature of the wort is about 70-75 degrees F (21~24 C). Preferably ferment at 70-72-degree F (21-22 C) range for about 4 to 6 days or until fermentation is complete and appears to clear and darken. At this point, transfer the beer into a secondary fermenter and add the 1/2 ounce (14-gm) Kent Goldings hop pellets. Let the fermentation complete and settle in the secondary for 7 days. For best results, secondary "cellar" or age at 50 degrees F (l0 C) to help drop yeast out of suspension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at about 70 degrees F (21 C).

Author:

The Sauntering Dog

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.03 bar

Creation Date: 5/16/2020 5:36 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 64

Mash Thickness: 2.5

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: 8/26/2021 8:33 AM

Notes: Rhubarb raspberry version
300 gm of both raspberry and rhubarb in the last 10 mins of boil. Best use a hop spider or sieve out the spent fruit before transferring to the fermenter