All-grain Homebrew Beer Recipes | Page 475 | Browse 215,000+ at Brewer's Friend

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:

mystikhybrid

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 3:44 PM

Notes: 7 g Gypsum

2 g CaCL

1 g Epsom Salt

HALF TO MASH... HALF To SPARGE

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

Add first dry hop to fermentor at end of brewday!

http://www.ezwatercalculator.com/

http://www.themadfermentationist.com/2013/11/focus-on-brewing-ph-american-pale-ale.html

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

Author:

amcclain

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

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: 5/2/2016 4:56 AM

Notes: Pitch 250g of rehydrated US-05

Author:

NannoBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.7

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: 7/8/2016 2:12 PM

Notes: * Water chemistry is very important for this recipe
** At start of boil I pulled 1 gallon of wort off and boiled down by 2/3 to 1/2 until slightly syrupy. This is a key technique I do with all Porters.

Add 1lb toasted and 1lb untoasted coconut after completion of fermentation. Blend in grain bag and add to keg for 1 week or until desired flavor. Then remove.

Add 3oz coco nibs to keg sanitized grain bag after coconut stage. Allow to marry with beer for 1 week before serving and leave in keg for the very short life cycle of beer.

*** I had to stop making this beer because it was too good.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.082

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: 2/20/2023 3:20 AM

Notes: Mill grains and mash in at room temperature—about 68°F (20°C).

Steadily raise mash to 151°F (66°C), and rest there 10 minutes.

Raise to 162°F (72°C); rest 20 minutes.

Raise to 170°F (77°C), rest 10 minutes, and mash out.

Vorlauf until runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, following the hops schedule.

After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week.

After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.

BREWER’S NOTES
No filtration, no centrifuge, no finings—just cold and time. Spunding is recommended for more natural carbonation. (For more about spunding, see “Gearhead: The Force Behind the Fizz” on beerandbrewing.com.) Serve at 46–50°F (8–10°C) in a tapered pilsner glass.

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 77

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: 3/9/2021 3:22 PM

Notes: Brew Day/Pitch Temp = 70F
Day 3 = 72F
Day 5 = 75F
Day 7 = 77F
Fermented for total 14 days
Cold crash for 1 week
Package and carbonate at 30 psi for 36 hours, reduce to 12 psi serving pressure
Final pH = 3.5

Raise sulfate levels on the next batch. Hops a tad muted to my liking.

Author:

Marchesedrew

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: 15.28 psi

Creation Date: 8/28/2019 11:56 AM

Notes:

Author:

jimmyk

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 85

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2018 8:31 AM

Notes: Split batch & pour part into empty GIN 133 bottle to condition after fermentation.

Brewed 17/3/18
OG BRIX 19
Bottled 1/4/18

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.85

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: 1/31/2018 9:15 PM

Notes: nice English pub full bodied beer, exactly what I was looking for, took a little while to blend the grains but well worth it, use any English yeast you want, without gelatin it looks like a hoppy beer so its not clear but a good taste

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:

JonyMac

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 9:45 PM

Notes: 6 vials - ferment from 64 -> 70 -raising 1º per day

Mash - step mash:

Start the mash at 131F for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Then raise to 168F and hold for 10 mins (mashout).
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
60-90 min fly sparge with ~5.6-5.8 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank can help with high gravity beers like this and is highly recommended.
Pitch yeast and start fermentation at 64F, allowing temperature to rise to 70F over one week (raise 1 degree per day). Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible, but not critical), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

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:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 3/21/2014 10:29 AM

Notes: 1/2 ingredients per 10 gallon mash tub

Volume of strike water:
25.50 (Quarts)

Temperature of strike water:
164.7 (F)

5 gal dry hopped with Amarillo
5 gal dry hopped with Calypso

DISAPPOINTING - so dry hopped both with
2 oz of Citra another 7 days.

Author:

KaarelSild

Boil Size: 78 Litres

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 68

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 2:33 PM

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:

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2015 2:25 AM

Notes:

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 6/30/2015 12:39 PM

Notes:

Author:

Roald

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

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: 5/26/2015 11:58 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°.