All-grain Homebrew Beer Recipes | Page 4532 | Browse 225,000+ at Brewer's Friend

Author:

Randy Lewis

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

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: 7/16/2020 10:46 PM

Notes: OSG 1.055, finished to 1.011 in 3 days, crashed and tasted. Delicious. Oh ferment at 70 degrees, less banana

Author:

whenbored

Boil Size: 240 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 3/28/2022 8:16 PM

Notes:

Author:

Cosorio

Boil Size: 11 Litres

Boil Time: 75

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 187 g

Creation Date: 11/5/2021 6:30 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.75

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: 7/29/2021 9:53 AM

Notes:

Author:

matlab_

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 25.8 psi

Creation Date: 7/20/2021 3:16 PM

Notes:

Author:

ToNinkasi

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

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: 6/27/2021 7:43 PM

Notes:

Author:

shellerlaura

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 9 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 2/4/2021 1:23 AM

Notes:

Author:

eebinVr6

Boil Size: 6.26 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2021 7:58 PM

Notes:

Author:

hogeun

Boil Size: 29.32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 136.3 g

Creation Date: 9/7/2020 8:31 AM

Notes: america - pale ale 대신 흑호 몰트를 사용 하였습니다.
CO2볼륨을 3.2로 만들었더니 과탄되어 2.5로 조절하였습니다.

Author:

nisman

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

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: 9/1/2020 10:32 PM

Notes:

Author:

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

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: 2/1/2017 6:06 AM

Notes:

Author:

Greenbearindustries

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.9 oz

Creation Date: 6/27/2020 11:48 PM

Notes: http://brulosophy.com/recipes/moktoberfest/

– Mash at ~152°F for 60 minutes (4.75 gallons)
– Sparge with 170°F water (4.5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!

Author:

Boil Size: 15.73 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 63

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2020 8:41 AM

Notes: =

Author:

Yeast_Whisperer

Boil Size: 7.06 Gallons

Boil Time: 75

Boil Gravity: 17.2

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 10.42 psi

Creation Date: 9/13/2019 12:57 PM

Notes: Denny's FG is 1.028 (7 degrees Plato)
Serve immediately without aging.

##YEAST STARTER
None (using dry yeast)

##MASH
- WAIT to add chocolate and crystal malts until 5 minutes left in the mash. Target mash pH is 5.40.
- **Start with *empty* MLT**
- Fill HLT with 8 or more gallons of strike water and heat to strike temp of 169 degrees (F)
- Transfer 6 2/3 gallons of strike water to MLT, then **CLOSE MASH TUN VALVE** (to ensure no mash water goes back to HLT)
- **Turn off power to HLT** (until sparge water is added)
- Add mash salts, then dough-in and stir
- Add a drop or two of lactic acid to sparge water
- After stirring, add remaining sparge water to HLT (*temporarily reserving 1 gallon in case needed to cool down mash*) and set PID temp to 156 degrees (one degree above desired temp).
- Begin recirc when HLT is at temp
- Add chocolate and crystal malts when there are 5 minutes left in the mash

##BOIL
- No kettle salts
- nE=4, T1=75, T2=60, T3=25, T4=10
- When there are 25 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)

##FERMENTATION
- Cool wort to 65F
- Sprinkle dry yeast directly onto cooled wort (no need to oxygenate when using dry yeast)
- Put sanitized Tilt hydrometer into fermenter
- Open ferment (cover loosely with sanitized foil) initially, add airlock just after high Kreusen

##CONDITIONING
- After final gravity is reached, (with positive CO2 pressure) add 2 Vanilla beans, split, scraped, chopped (2-3" pieces) - leave for 1-2 weeks

##PACKAGING
- After final gravity is reached, do a CLOSED transfer of beer to oxygen purged keg
- Inject 375 ml Jim Beam Black Bourbon into keg (oxygen-free)

##REFERENCES
How to split and scrape a vanilla bean: https://www.vanillabeankings.com/blogs/news/how-to-open-split-and-scape-a-whole-vanilla-bean

https://jansson.us/mashcalculator.html
J/K = Default (2090) (MLT Heat Capacity)
W/K = Default (0.94) (Heat Loss Coefficient)

Author:

Yeast_Whisperer

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 9.3

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 9/8/2019 4:19 PM

Notes: Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Mash:
- pH target is 5.5-5.6 at room temp
- pH Adjustment Notes
- To decrease pH by 0.1, add 1.6 ml of 88% lactic acid
- To increase pH by 0.1, add 0.9 grams of pickling lime

Boil Timer Settings:
nE=3, AD=10, T1=75, T2=60, T3=5

Fermentation:
- Chill wort to 50 degrees
- Oxygenate (lots of oxygen -- at least 90 seconds)
- Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days)
- Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
- Disconnect plug from cooling side of temperature controller
- Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
- Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)

- Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html

- When FG is stable and no diacetyl or acetaldehyde is detected,
- Reattach temperature probe from controller into thermowell
- Attach CO2 tank and add 1-2 pounds of pressure
- Set up a separate thermometer to monitor temperature of the beer
- Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
- When beer temp is below 50 degrees, add prepared gelatin fining
- 1/2 tsp gelatin in 1/4 cup water,
- Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
- Let beer clarify for a few days, then package

STC-1000+ Settings for Fermentation Ramp Up:
SP0: 52°
dh0: 36 (36 hour free-rise/ramp-up)
SP1: 68°
dh1: 0

STC-1000+ Settings for Fermentation Ramp Down:
SP0: 68°
dh0: 72 (3 day ramp-down)
SP1: 32°
dh1: 0

Packaging:
Keg:
- Transfer beer to keg
- Attach CO2 and set to PSI needed to carbonate to 2.4 volumes of CO2 @ 32 degrees
- Let beer condition at 32 degrees for a couple weeks
- Tap the keg
Bottles:
- Sanitize bottles
- Add a coopers carb drop to each bottle
- Add beer and cap each bottle
- Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
- Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2019 5:21 PM

Notes:

Author:

Keeton

Boil Size: 410 Gallons

Boil Time: 60

Boil Gravity: 10.6

Efficiency: 98

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2019 7:28 PM

Notes:

Author:

Malty Powers

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2019 5:49 PM

Notes:

Author:

Kabbooom

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3.13

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: 1/6/2018 4:42 PM

Notes: Used some sulfuric acid during mash.
Added some yeast nutrients during boil.
Used yeast slurry from previous batch.
Divided wort over 2 fermentors. One for dry hopping, one without dry hopping.