All-grain Homebrew Beer Recipes | Page 43 | Browse 230,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 7/10/2018 6:49 AM

Notes: Chocolate rye not available at my local home brew supply store, tried to roast my own. The rye burnt so using chocolate malt in place.

Author:

Denbo

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 5/23/2014 1:46 PM

Notes:

Author:

SpencerG11

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 4:16 AM

Notes: Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling.

Author:

hamje

Boil Size: 2.5 Gallons

Boil Time: 10

Boil Gravity: N/A

Efficiency: 100

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: 3/13/2012 1:44 PM

Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.

Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.

Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling).

Author:

Toffit

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 52

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 7:19 PM

Notes:

Author:

Sean Dawson

Boil Size: 18.85 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: N/A

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: 9/18/2020 10:59 PM

Notes: Using http://brulosophy.com/methods/lager-method/

Starting at 12 c

Will ramp up to 19 c slowly after roughly 50% attenuation

Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc.

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 3

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: 1/6/2017 12:56 PM

Notes: Mesk på 67 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.

Pitch gjær på 17 grader. La stige fritt i et romtemperert rom (på 20-22 grader). Det kan bli varmt inne i gjæringskaret under gjæringen, men dette er ønskelig i dette tilfellet. Temperaturen vil synke igjen når stormgjæringen roer seg. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet.

Author:

cityofchi

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

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: 1/4/2014 8:09 PM

Notes: Source: http://goo.gl/526mR

Strike rains at 159 degress.
Turn off kettle and cover.

Monitor so temp is 152-154 degrees for 60 mins.

1 tsp of Irish Moss added at last 15 minutes of boil to enhance clarity.

Author:

ZBrewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 11/19/2015 11:36 PM

Notes: 2018 had stronger alcohol/whiskey flavor, probably from the higher ABV of the base beer. Whiskey adds about 1% ABV.

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 69

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: 5/31/2013 4:27 PM

Notes: Toast oats at 165C until golden. Beta Glucan Rest for the oats plus 100g (30%) of base malt for 15 mins @ 45C. Add back into mash after the 15 mins.

Author:

KristofferD

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.065

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: 8/19/2015 2:16 PM

Notes:

Author:

Brewers-Folly-Brewery

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 8:04 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 4:58 AM

Notes: adjust magnum to your bitter level, recirculate while cooling after boiling at 0 for 15 more minutes for last hop addition, 6 yeast needed for this one,or a good 2L starter with 1.079 gravity, use any Chico strain you want, even 05. but use enough. after fermentation keg or dry hop with 2oz Amarillo for 3 to 7 days, filter out yeast and hops with 3 micron filter or cold crash for a week before carbonation and transfer to another keg, this is defiantly a fruit bomb, "great flavor" I ended up letting this one ferment for 10 days then added dry hops directly in without a bag, started bubbling again so let that dry hop 5 days then cold crashed to settle everything, I couldn't be happier, ended up right about the 1015 mark and does have a kick :)

The name is for a type not a brand so this is not a clone of a brand

Author:

Antmuzic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 8/27/2017 3:29 PM

Notes: 1lb cranberry pureed at 30
1lb cranberry pureed at 0
1lb cranberry pureed after primary fermentation or at high krausen

Mash Schedule
Strike grains with 4.88 gal of water at 162.2 °F.
Mash at 150 °F for 60 min.
Vorlauf and lauter 2.97 gal in your first runnings.
Add 3.53 gal of sparge water at 168 °F.
Vorlauf and lauter 3.53 gal in your second runnings.
Your combined runnings should be 6.5 gal.

Author:

B. Freymuller

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 9:20 PM

Notes:

Author:

Geza

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: White Cane Sugar

Priming Amount: 86.5 g

Creation Date: 5/14/2019 10:01 AM

Notes: Fermentation 10-15 Deg

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/5/2012 1:45 AM

Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.

The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle.

Author:

TampaTony

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2014 12:30 AM

Notes:

Author:

MJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Dark Brown Sugar

Priming Amount: 2/3 cup (.66)

Creation Date: 9/9/2012 12:11 AM

Notes: Actual Recipe calls for 6 lbs mild ale malt but to match the gravity in the (North Clone Book) (1.050SG) I had to increase to 7 lbs.
Alternate Wyeast 1968
SINGLE INFUSION-Sacch’ Rest: 152° F for 60 minutes and Mashout: 170° F for 10 minutes
The aroma was great, chocolate and roast malts and a hint of the cascade hops and it tastes great with good carbonation. Very close to Smutty Nose Old Dog

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 6:27 PM

Notes: This is a home brew version of Atlas Brew Works' Rowdy, an American rye ale, prepared by Head Brewer Will Durgin. Rowdy was originally adapted from a home brew recipe by Justin Cox. Full circle. Note that we do not use 1056, but it's close enough without giving away all our secrets. Please enjoy and let me know how it turns out if you try it! will@atlasbrewworks.com

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