All-grain Homebrew Beer Recipes | Page 468 | Browse 215,000+ at Brewer's Friend

Author:

Kirk McDerrick

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: CO2

Priming Amount: 15 PSI

Creation Date: 3/31/2013 2:23 AM

Notes: My all Mosaic hopped Pale Ale.
This makes a tasty pale ale with a nice zesty grapefruit kick upfront from the hops that then leaves with a light,but slightly spicy, after taste from the rye grain.Great summer time beer for us in the hot South !

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2014 10:17 PM

Notes:

Author:

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.027

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: 7/11/2015 6:17 PM

Notes:

Author:

Boil Size: 24.76 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.76 bar

Creation Date: 6/25/2021 7:56 PM

Notes: Delicious! Drunk almost in one session (party).

Author:

Kost-ØL

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 1/29/2013 10:34 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 37.95 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 3.52 bar

Creation Date: 2/19/2021 7:37 PM

Notes:

Author:

Mike J

Boil Size: 8.39 Gallons

Boil Time: 75

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 0.5 oz

Creation Date: 1/5/2018 6:49 PM

Notes: 2023 - Silver medal

Author:

Gulating Tromsø

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2017 1:51 PM

Notes: Skyllevann mellom 10-15 liter kommer helt an på bryggverket man brygger på.

Start på meskevann er 17.5 ltr

Author:

liriodendron

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 280

Creation Date: 1/25/2017 2:32 AM

Notes:

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 10

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2016 3:13 PM

Notes: Kettle sour for 3 days @ 40C

MASH WATER (L)14.84
SPARGE WATER (L)13.85

MASH WATER (L)18.69
SPARGE WATER (L)10

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 52

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 3.5 oz corn sugar

Creation Date: 9/20/2016 10:15 PM

Notes: Split batch 2.5 gallons with Wyeast 3711 French Saison Plan to dry hop in 3 weeks and bottle in 4 weeks.

2.5 gallons with 3031 Private collection Saison Brett Plan to dry hop in 6 weeks and bottle in 7 weeks.

Brewed on 10/25/16. Substituted FF for Rakau hops. Rakau hops are sold out everywhere.

Bottled 2 gallons of the 3711 on 11/29/2016. Added 1.5 cups (1 in 20) of New Zealand Sauvignon Blanc 2015 Mohua Marlborough. FG 1.004 Used 2 grams of Champagne yeast. Took three weeks to carbonate. Two weeks storage to peak in taste. Tart grapes and tangy citrus. Super yummy and complex saison. Awesome layers of flavor. Cloudy appearance started right after adding the dry hopped. Cloudy appearance stayed into the finished bottled beer.

Bottled 2.1gallons of the 3031on 12/28/2016 with 2 grams of dry abbey ale yeast. Added 1.5 cups (1 in 20) of New Zealand Sauvignon Blanc 2014 Dashwood Marlborough. FG 1.001

Author:

dtwhite

Boil Size: 9.9 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

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: 12/11/2015 10:43 PM

Notes:

Author:

Full Bird Brewery

Boil Size: 25 Litres

Boil Time: 65

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2015 9:16 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 1/28/2015 9:41 PM

Notes:

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 11/12/2013 2:03 AM

Notes: Brown sugar as listed is home-made toffee per Radical Brewing page 166

Miscellaneous:
1/2 tsp molasses
1/2 tsb corriander

Author:

Jessman52

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.1

Creation Date: 4/23/2016 1:16 PM

Notes: Batch #12A-5A
American Amber(Red)Ale with a sharp bite of hops and a lemon kick in the tail
American 2-row pale ale malt, American Crystal 60L, Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
Magnum hops adds a balanced bitterness, homegrown whole leaf Cascade hops adds a distinctive grapefruit flavor and Lemon Drop hops during flameout adds a special aroma.
Yeast: White Labs California Ale WLP001 PurePitch Lot #1025150 Manuf. April 12, 2016. QC cell count 2.82e9/ml slurry.
Saint Philip the Serpent Killer is the 5th of 12 brews in the Twelve Apostles beer line. Each of these 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including mash temp., grain bill, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over the year.
Homegrown Cascade hops Alpha Acid has been age adjusted in this recipe since details of storage and pick date are a known variable.
Bitterness to starting gravity ratio (IBU [32.3] divided by OG [52]) = [.62]. (0.5 to 0.7 for a balanced amber).
Actual Final Gravity (w/h calibrated precision hydrometer) = 1.008.
Actual ABV = 5.64%.
All test equipment calibrated prior to use.

Author:

Marriedtoahotlibrarian2

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 4:29 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.5

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: 7/6/2018 1:08 AM

Notes: BYO Sep 2017

OG 1.041 13.7°P pH 5.6 20.3°C

chill 1355 - 1435

aeration 1444 - 1550

7/26/2018 - transferred to 2°
FG 1.009 5.4°P pH 4.3 22.9°C
8/4/2018 - kegged and carbonated - 12 psi at 35°F
8/8/2018 - added 1 oz UK Fuggles

Author:

stevendpurdy@gmail.com

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 62

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: 5/11/2019 3:56 AM

Notes: Lactic acid used 10ml and pH was 5.4

Pre-boil gravity 1.055 after 5lbs of blueberries 1.065.

FG 1.012 before 5lbs of blueberries in secondary. FG before kegging is 1.010. 7.22%

Aug 2019 beer contest 25/50 did not feel there was any malt or hop flavor. Thought blueberry was heavy for a beer.

another judge thought terrible. 13/50. Diacetyl butter cleaning soluvent. Thought no hop flavor or yeast.

I tried same recipe with peach. 3.9 gal mash 2.9 gal sparge. I added 2 gallon through grain to get the preboil volume to 6 gal (too much water?) I did not check gravity before adding water. OG after and before peach (5Lb added in spider at flameout, (canned purred)) was 1.045. 7 days later FG and at time of adding 5 Lbs peaches (canned pureed) was 1.008 using same yeast as before. After 8 days FG is 1.040-1.030 After secondary peach addition there was what seemed to be yeast activity but not sure how accurate FG is after the peaches.

Author:

hunyeti

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2019 11:02 AM

Notes: The goal of this beer is to have a low alcohol NEIPA with a decent body and nice mouthfeel.

The Yeast attenuation is modified to fit the fermentability of the grains that is not much lower due to the high mash temperature.