All-grain Homebrew Beer Recipes | Page 408 | Browse 215,000+ at Brewer's Friend

Author:

Blear's Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/15/2019 6:39 PM

Notes:

Author:

Manmetbril

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2020 12:28 PM

Notes:

Author:

bhive01

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2020 3:54 PM

Notes:

Author:

FloydGondoli

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 78

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: 4/15/2014 6:28 AM

Notes:

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2014 3:37 AM

Notes:

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 45

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2015 6:34 PM

Notes: Harvest yeast from Upland Brewing's "Upland Wheat Ale" for this brew.

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 1/1/2016 7:59 PM

Notes:

Author:

Milk The Funk

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 76

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: 12/31/2018 8:35 PM

Notes: kettle sour, boil, then whirlpool w/ 3 oz of your choice of hops (I used Mosaic, Cascade, and Amarillo most recently) making sure not to go over 17 ibus or so ferment out w/ clean yeast of your choice (I always use wy1098 for my kettle sours) dry hop w/ 3 oz hops for 4 days.

Author:

Newk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 11/12/2018 2:11 PM

Notes:

Author:

Second Star Fermentations

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/18/2018 3:35 AM

Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2017 9:40 PM

Notes: Brewed 27/09/2017
PH 3.45 gravity 1.036 on 3/10/2017

Added 2x coop vanilla essence and 1.4kg realfoods tart cherries 11/10/2017

Mix
1L water Zest + juice of 2 limes and 2 lemons and 4 oranges
12 cinnamon sticks crushed up
4g nutmeg
32g coriander
100g bitter orange peel
1.1L Cherry Cola Fentimans+ 100g sugar for priming

Boil everything except the juices for 2 mins and and then add juices.

Kegged 29/10/2017

Author:

Dmac57

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 4.7

Creation Date: 7/21/2017 1:59 AM

Notes: DOUBLE PITCH or use yeast starter. Yeast option isWyeast1272 American Ale II. 66-68 degrees is perfect.

Strike water at 165.1 with grains at 70 to achieve 152 content in mash.

Begin recirculating at 55 min in mash. Continue for 20 minutes. Then commence sparge.

NOTE: ADD CORN SUGAR WITH 5 MINUTES REMAINING IN BOIL

Final gravity should land in the 1.014-1.017 range.

Author:

BREWPaquette

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 58

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: sucrose

Priming Amount: 170g

Creation Date: 4/10/2016 8:48 PM

Notes: dévié de MatinAle

Author:

dpatrickv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

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 2:27 PM

Notes:

Author:

DrGMG

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

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: 12/5/2015 12:21 PM

Notes:

Author:

Riverbum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 2:18 PM

Notes:

Author:

Herr Braumeister

Boil Size: 6.97 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/14/2015 11:19 PM

Notes: Consider adding Dark Wheat to recipe.

1st place 2020 Amador County Fair (entered as XY Amber)
2nd place 2020 (Unofficial) NHC San Francisco 1st Round (entered as Air Raid Amber)

Made a version swapping out 4 oz of Victory for 2 oz of Melanoidin. Seems too malty; maybe add back 2 oz of Victory and reduce Melanoidin to 1 oz.

Author:

themisfitking

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.154

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2014 4:24 PM

Notes: Sparge as needed to achieve volume Corn Sugar is late add to boil, Long fermentation and maturation needed

Author:

Anders Bekkelund

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3.2

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: 3/9/2014 7:25 PM

Notes: Oppskrift lagt inn herfra:
http://forum.norbrygg.no/index.php/topic,10798.0.html

Skalert ut fra det som var lagt inn der.

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1

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: 10/16/2013 12:52 AM

Notes: 172 Strike Temp 7 Gallons
Lauter kept sticking so had to stir frequently