All-grain Homebrew Beer Recipes | Page 474 | Browse 215,000+ at Brewer's Friend

Author:

Murpho

Boil Size: 30.6 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 2/1/2017 8:21 AM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 9/5/2022 11:41 PM

Notes: Mash at 149 for 60 mins. Sparge to get to 7 gallons. Biol for 65 mins.

After boil do a whirlpool and cool to 185 and then steep hops for 20 mins. Chill wort to 54 and aerate and then pitch yeast.

Ferment at 59 for 2 days, and then add first dry hops. When SG is 1034, allow temp to rise to 64 for diacetyl rest. After 4 days at terminal gravity add remaining dry hops (everything marked 3 days). After 3 more days crash and carb to 2.65 vol.

Author:

Andrew R

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

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: 5/1/2021 2:14 PM

Notes:

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 7/29/2017 5:04 PM

Notes: ** YEAST STARTER **

1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP001 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for 72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 3.6 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 170F.
3. Add Grains @ 168F.
4. Allow Temperature to fall to 158F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.2gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.034) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.034)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.045)
5. Add Kent Golding Hops @ 60 minutes.
6. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes.
7. Chill wort to ~70F after completion of Boil
8. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
9. Gravity feed wort from Mash Cooler into Catalyst Fermenter
10. Allow Ranco/Chest Freezer to adjust wort temperature to 1F below goal starting temp (64F)

ORIGINAL GRAVITY: ______________ (goal: 1.045)

** FERMENTATION **

1. Beginning Fermentation Temp: 65F.
2. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 68F.

Author:

mitchest

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 9/25/2012 10:30 PM

Notes: Take two on the "Balmain Brown", after the the first one turned out more of a porter (now dubbed the "Balmain Brown Porter") due to a mistake on the brown malt Lovibond value.

Brew Notes:
- 0715 Start, 0745 mash in (esky pre-heat with hot tap water, 75C strike temp, 65C mash), 0900 lauter and sparge (63C on lauter, batch sparge 85-90C strike to ~70C, remix grain bed, 5x 500mL recirculation on all runnings)

- pre-boil 24L @ 1.060; ~64% efficiency, 1000 heat on (2 x 15L pots, one hopped, one boil only), 1035 first hop addition, 1135 flame out

- Cooling in esky via 2x cold tap water bath, 1x ice water bath (accidentally added ice to water from 2nd bath, so ice melted too quickly and slowed down cooling, ~1210 pitch (1L beer/slurry mix US-04 harvested from 1500 Lashes Pale Ale bottled 2 days prior, 2tsp sugar added ~60mins prior to pitch)

- Final gravity x.xxx; x.x%ABV

Author:

105WestBrewing

Boil Size: 128 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 79

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: 4/13/2016 6:19 PM

Notes:

Author:

wyeasty

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 2/25/2016 4:11 AM

Notes: Would normally use 1084 irish ale...
But decided to make neobritania a house strain and just wanted to try it at a dry irish stout...

Author:

pete11

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.1

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: 9/28/2015 8:46 PM

Notes:

Author:

RobO

Boil Size: 3.6 Gallons

Boil Time: 65

Boil Gravity: 1.044

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: 1/25/2015 6:15 PM

Notes: https://byo.com/stories/issue/item/3114-spencer-trappist-ale-clone

Author:

Victorian Ghost

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2014 3:14 PM

Notes: Richly spiced, deep amber winter-warmer. Enough to cheer the grimmest of hearts.

Author:

HarpOSU

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2014 3:12 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 10:37 AM

Notes:

Author:

Cory Meisch

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2017 8:33 PM

Notes:

Author:

Nosybear

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3.2 oz

Creation Date: 3/21/2015 4:17 PM

Notes: NOTE: The German Smoked malt is Weyermann Oak-Smoked Wheat Malt.

Goal is lightly smoked, light-bodied beer with a good hop character.

Fermentation temp 65°.

Author:

Kjetil

Boil Size: 23 Litres

Boil Time: 180

Boil Gravity: 1.041

Efficiency: 69

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 40 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 8:00 AM

Notes: Søndag 13. mars 2017
Jeg plukket einerkvister (skudd) fra eineren på hytta i går, og begynte dagen i dag med å trekke einerlåg på ca 80 grader i to timer. Jeg fylte 25-literskjelen og 8-literskjelen til randen med einer, uten å komprimere. Fylte deretter på henholdsvis 22 og 8 liter vann. Varmet opp til 80 grader, lot det trekke uten lokk. Jeg plukket to fulle bæreposer med ferdig kuttede einerkvister, men trengte bare halvparten.

Plukket deretter ut einerkvistene, og silte lågen oppi meskekjelen med falsk bunn. Fin gyllen farge, og veldig behagelig te-aktig smak. 4.5 kg malt meskes med ca 16 liter låg. Litt vanskelig å bli klok på termometeret, men forsøksvis 69 grader.

Etter 100 minutter mesking hadde temperaturen falt til ca 67 grader. Tappet da meskevannet ut i gjærkaret, og tilsatte de siste 12 litrene av einerlågen på ca 80 grader. Temperaturen i mesken med skyllevannet ble da ca 71 grader. Etter skylling i ca 30 minutter var temp 69.

Jeg kokte vørteren i 3 timer. Startet med ca 23 liter og endte med ca 16,5. Kveiken fikk jobbe i 3 dl med vørter mens kok pågikk. Prøvde å pitche kveiken på 40 grader , men det ble ca 34.

OG_ 1.056

Heftig plopping i gjærlåsen neste morgen. Gjæringsdunken holdt da ca 32 grader. deretter falt temperaturen ca 2 grader i døgnet. Neste gang hadde det vært lurt med et varmeelement. Overraskende vond lukt fra gjæringskaret, men smaken fra testrøret ved første måling var ok. Sterke smaker, tror jeg kjente appelsin og pepper.

Målte SG etter ca 40 timer, da var den på 1015.
Målte SG etter 5 dager. Da var den nede i 1.010

Flasket rett fra gjæringskaret og til PET-flaskene etter fem dager (fredag). Tilsatte ikke sukker. Satte flaskene på ca 21 grader i tre dager, deretter kaldt. Håper på karbonering via restsødme.

Author:

danduchene

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2017 6:45 PM

Notes:

Author:

RussM

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 10:50 PM

Notes: Consider Adding Mango Juice in primary
Assume 80% Attenuation.
More sweet with lactose, also haze
Less bitter
Vigorous boil with top off, reduce DMS off flavors
Whirlpool hops
Chill to 670
Add hops for 20 min with top on to prevent contamination
Then continue to chill

Author:

Sensing Brewing

Boil Size: 41 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2018 11:11 AM

Notes: WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial

Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50 lambic

A blend of Brett Brux at fruting.

Primary in a full 30L bucket (28L wort) for 3 months, i top the rest of in a 5L carboy.

Secondary add 3kg of fruit in a 30L Glas carboy and rack it full.

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2018 3:57 PM

Notes: Mash high (156)
Ferment at 70 degrees until complete

Author:

AM15001

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2021 4:26 PM

Notes: