All-grain Homebrew Beer Recipes | Page 461 | Browse 215,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 8/29/2014 5:51 AM

Notes:

Author:

Sean Dawson

Boil Size: 17.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 55

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: 1.58 bar

Creation Date: 1/25/2021 7:24 AM

Notes: Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992

The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)

First time trying Brewtan

Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast

References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf

Author:

bigt03

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/11/2012 5:18 PM

Notes:

Author:

phi1good

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2018 3:09 AM

Notes:

Author:

twistr25

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: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2018 1:20 AM

Notes: Pitched at 82F. Will give a 10-14 day primary before kegging and lagering for 4 weeks. Ended up with closer to 5 gallons in fermenter.

Author:

Fleeulrich

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 59.5

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/21/2017 12:01 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2017 7:28 PM

Notes: Mill the grains and mix with 4.55 gallons of 163°F strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5 gallons and top up as necessary to obtain 7.7 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F. Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 64°F for 48 hours, then increase the temperature by about 1°F per day until you reach 70°F, and hold there until two days after the completion of fermentation. At that point, crash the beer to 35°F, then bottle or keg the beer and carbonate to about 1.75 volumes.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: 3.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 12:21 AM

Notes:

Author:

rolandblais

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: honey

Priming Amount: 3 tablespoons

Creation Date: 1/9/2017 5:35 PM

Notes: The Mash
• Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/6 Northern Brewer Hops at start of boil.
- Add 1/6 Northern Brewer Hops at 15 minutes.
- Add 1/6 Northern Brewer Hops at 30 minutes.
- Add 1/6 Northern Brewer Hops at 45 minutes.
- Add 1/6 Northern Brewer Hops at 55 minutes.
- At 60 minutes turn off heat, add remaining Northern Brewer Hops.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.

Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss half of the packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl of
sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place for two weeks without disturbing other than to show
off to friends. (If beer is still bubbling, leave sitting until it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot.
You will be siphoning your beer into the same pot in the next steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less honey
when bottling. Using the full amount can result in your beer being
over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks.

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type

Author:

fluidjuice

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

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: 6/19/2016 5:04 PM

Notes:

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.5

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: 11/27/2015 4:54 PM

Notes: Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Hydrated Dry
Batch Size (Gallons): 5.5
Original Gravity: 1.064
Final Gravity: 1.010
IBU: 67
Boiling Time (Minutes): 90
Color: SRM 9
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation: Crash cool to 39 degrees for 3 days then keg
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Spicy, malty, & very tasty!

BCB Rye IPA

This is a tasty, yet big beer at 7.2% abv. The flaked barley gives it incredible head retention and a cascading effect like a nitrogen pour.

10# 2 Row Pils
2# Rye
2# Vienna
12 oz. Crystal 60L
8 oz. Flaked Barley

1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.

Author:

Boil Size: 5.68 Gallons

Boil Time: 90

Boil Gravity: 1.035

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: 10/13/2015 4:49 PM

Notes: WLP007/5/2

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 8/25/2015 7:03 PM

Notes:

Author:

Zink

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2015 4:42 AM

Notes:

Author:

SeanKTM300

Boil Size: 72 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

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: 5/20/2015 2:01 PM

Notes:

Author:

Manta Brewing Co

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 5/22/2013 8:15 PM

Notes:

Author:

Andy Krupp

Boil Size: 13 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: 4/6/2011 3:13 PM

Notes:

Author:

gschwa10

Boil Size: 6.5 Gallons

Boil Time: 150

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 5:28 PM

Notes:

Author:

Bruce's Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

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: 3/11/2016 5:03 PM

Notes:

Author:

Genus Brewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.25

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: 2/25/2017 8:00 PM

Notes: