All-grain Homebrew Beer Recipes | Page 4356 | Browse 225,000+ at Brewer's Friend

Author:

AdLibBrewCo

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 6.3 oz

Creation Date: 2/19/2020 2:56 AM

Notes:

Author:

Jim Boudreaux

Boil Size: 7.93 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: BelgianCandySyrup

Priming Amount: 8 oz

Creation Date: 4/22/2025 1:45 AM

Notes: PRE-BREW DAY PREPARATIONS

MEASURE SALTS
Very carefully measure out salts, put in medicine bottle.

MEASURE GRAINS
Carefully weigh out all grains, putting different grains in different containers.

MEASURE HOPS
Carefully weigh out the hop additions, put in small mason jars. under vacuum.

YEAST STARTER (One week before brew day).
This high gravity beer will need a 4 liter starter. 400 billion cells are needed. Prepare 4L of wort in the flask. Add yeast, put on stir plate.

(Actually, a 4.25 L starter is needed, so a sample of it can be saved for later culturing.)

DAY BEFORE BREW DAY
Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons of distilled water to the kettle.

Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record.

BREW DAY!
Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in.

Mash-in
Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, acid will be needed.

First Saccharification Rest
(45 minutes)
Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes.

Second Saccharification Rest
(30 minutes)
Conduct this rest at 158 deg F for 30 minutes. Stir as needed,.

Mash-out/Vorlauf
(15 minutes)
Raise temperature to 168 deg F. Allow recirculation to continue as usual.

Raising the Basket
TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done.

Rinsing the Grains in the Basket
It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the Direct Deposit recirculation arm, and remove the hose from the left side of the 3-way valve, making sure the valve is shut off! HAVE A VESSEL TO COLLECT RUNOFF WHEN YOU DISCONNECT THE HOSE, and collect it. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket.

Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes, then allow it to drain for 5 minutes. Remove basket, hang on bucket, and allow it to drain into the bucket for 15 minutes.

BOIL
This will be a 90 minute boil. Measure pre-boil gravity; it should be around 1.042. (Sugar is not added until 10 min before the end of the boil). Post-boil gravity should be around 1.076 after the Simplicity Belgian Candy Sugar is added.

WHIRLPOOL
Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump.

Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin.

CHILLING
Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes.

After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation.

MOVING WORT TO FERMENTOR
Assure oxygenation setup is in place. Allow a little wort to flow into the sanitized fermentor, then pour Yeast Buddy and BrewZyme D in, then continue the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs.

PITCHING THE YEAST
Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast.

TILT HYDROMETER
Drop the calibrated Tilt Hydrometer into the fermenter.

FERMENTATION
Set Inkbird to 82 deg F. Begin fermentation at 65 deg F, then make sure heater is unplugged. When wort is at 65 deg F or a little lower, set the Inkbird to 82 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds.

UNPLUG HEATING BLANKET.
Make sure heating blanked is unplugged. Inkbird should be set for 82 deg F. Allow the temperature to self-rise on its own to reach 82 deg F. When temp reaches 82 deg F, have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping.

COLD CRASHING THE FINISHED WORT
Gradually lower temperature from 75 deg F to near freezing.

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.042

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: 12/29/2023 4:05 PM

Notes:

Author:

Cabochons nanobrasseurs

Boil Size: 15.87 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 94.9 g

Creation Date: 9/19/2023 9:32 PM

Notes: Source: https://beerandbrewing.com/fire-in-the-castle-classic-style-smoked-beer/

Mill the grains and mix with 2.89 gallons (11 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

Chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort and pitch the yeast. Ferment at 65°F (18°C) until about halfway through primary fermentation, then allow the temperature to rise at will (or step it up by 1°F/0.5°C) per day for one week and then let free rise. Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 2 volumes of CO2.

Densité initiale (20 sept. 2023): 1.052

Author:

Willy816

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/10/2023 8:40 PM

Notes:

Author:

Nyquist's Limit

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 66

Mash Thickness: 2

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: 4/6/2023 3:33 PM

Notes: Esters were pretty low even with no starter, open ferment, and an extra dose of O2 24h into the ferment... probably ferment warmer next time

Author:

sueRatuP

Boil Size: 56.26 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.65

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: 2/10/2023 12:30 PM

Notes: COMPRAR:
- SUCRE CANDY AMBAR
- MALLA PEL LLÚPOL
- IRISH MOSS

Author:

Gio Vuelvas

Boil Size: 20 Gallons

Boil Time: 80

Boil Gravity: 1.047

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: 11/1/2022 6:56 PM

Notes:

Author:

steinmb

Boil Size: 14.73 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/19/2021 8:27 PM

Notes: 90 minute boil. Chill to 65F. Oxygenate 60 seconds. Ramping primary slowly to79-80Fover 7days. Rack to secondary. At FG crashto50F for 5 weeks to brighten. Bottle prime with SimplicityCandi Syrup at 32g/gallon. Hold bottles at 76F for 2 weeks for initial carbonation. Cellar 6 months.

Author:

Gorilla Dad

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/17/2021 10:07 PM

Notes:

Author:

pflynnku

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.45

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: 11/20/2017 10:37 PM

Notes:

Author:

CraftBeerBanter

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 1/26/2020 10:40 PM

Notes:

Author:

shmegshmurr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 15.3

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2019 5:11 PM

Notes: Used Pilsner malt for high diastatic power and because it is the traditional malt for the style. Special B was used to contribute color as well as raisin, caramel, and dark fruit notes described in BJCP guidelines. Additionally, the use of Belgian candi syrup will add more extract to the wort as well as wild cherry and dark fruit flavors and contribute to final color. Added dextrose to help dry out the beer a little more. Used warrior for good bittering hop, didn't use any aroma hops as hop notes are not typical of style.
Lactic acid added in the mash to lower pH to optimal range. Gypsum and calcium chloride added to balance out water profile, and Wyeast 1762 used for subtle dry fruit esters at 1.25m cells/mL. Mashed at 1.25 qt/lb which left 21.75qt for sparging, considered thicker mash but with the larger mash tun didn't feel it necessary. Fermentation should be at 65f.

Author:

BigFoot BP

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2019 7:34 PM

Notes:

Author:

Jasonmaltose

Boil Size: 20 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

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: 1/10/2019 4:31 PM

Notes: The smoked malts in this brew will actually be smoked in house, and will be rye malts to give a little extra spiciness to the brew on top of the smoky flavors, and can try different types of smoking sources for the different flavors. I would be interested to see the difference between apple wood, cherry wood, hickory, and mesquite smoked malts.

Author:

msalsbury

Boil Size: 3.25 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Small tablets

Priming Amount: 4

Creation Date: 12/15/2018 4:40 AM

Notes: When gravity drops to around 1.020 SG, add Everclear-soaked oak chips to fermenter. Bottle when appropriate flavor is reached.

Author:

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: Brown Sugar

Priming Amount: 3/4 cup

Creation Date: 12/1/2018 9:51 PM

Notes: 2L starter, 205g of DME

Cinnamon whiskey mixed with nutmeg and ground cinnamon before adding

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.67

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: 7/6/2018 4:24 AM

Notes:

Author:

awasson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 5/11/2018 12:51 AM

Notes:

Author:

Gfunk

Boil Size: 35 Gallons

Boil Time: 60

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: 4/24/2018 8:40 PM

Notes: