All-grain Homebrew Beer Recipes | Page 480 | Browse 225,000+ at Brewer's Friend

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2014 11:49 PM

Notes:

Author:

sbaclimber

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 20

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2014 8:03 AM

Notes: Symbol = "H"

Author:

BrewHop

Boil Size: 9.25 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 5:31 AM

Notes:

Author:

MontiChristo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.132

Efficiency: 90

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: 4/24/2016 6:20 AM

Notes: In a brew pot, heat 1/2 gallons of water.
Remove pot from heat and add 40 oz of honey and 10 oz maple syrup and 1 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast (EC 1118) in a sanitized cup, and cover.
Add the must to a 1.4 gallon primary fermenter and top off to 1 gallon. Aerate it, and pitch the yeast.
Seal fermenter with airlock and store in a dark place at a temperature of about 70 degrees.
At 24 hrs, 48 hrs, and 72 hrs add 1/4 tsp yeast nutrient and 1/2 tsp yeast energizer
Add 1 campden tablet to stop fermentation, let sit for 1 day
Siphon the mead into a sanitized 1 gallon carboy, and add 10oz maple syrup (or add syrup until desired maple syrup taste) and then add the 1/4 Oak Spiral (approx 6-10 american oak medium cubes).
After another 2-4 weeks (or until desired oak taste), re-rack, then let age for 2-4 months. One Week prior to bottling, add 1tsp of rehydrated bentonite to clarify.
Bottle 4 weeks prior to serving and use carbonation tablets(1 per 355ml).
Age for another 2-4 months in bottles is best.

Author:

DerbyshireNick

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 12:29 PM

Notes:

Author:

K08E

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 81

Mash Thickness: 2.9

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: 1/20/2018 5:40 AM

Notes:

Author:

JoelG11

Boil Size: 12.7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 10/8/2012 4:35 PM

Notes: Look for 1.043 Pre-Boil Gravity

Eff: .75 Gallons of loss, 10% boil-off, 4% wort shrinkage

Author:

woodcockerson

Boil Size: 7.5 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2013 4:01 PM

Notes: Very drinkable. darker color than expected. slight taste of apple. good beer

Author:

cadwallion

Boil Size: 8 Gallons

Boil Time: 90

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: 6/14/2012 2:59 PM

Notes: Pliny the Elder clone

Author:

Stephen Norrie

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 4/25/2020 5:39 AM

Notes:

Author:

Final Boss

Boil Size: 8.25 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: N/A

Priming Amount: N/A

Creation Date: 3/27/2020 2:13 PM

Notes: 1/2 tablet Campden in Strike Water
1/2 tablet Campden in Sparge Water

1 tablespoon Salt Pre-Boil

Author:

rodfon

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 2.5

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: 12/17/2016 1:23 PM

Notes: Usar 6 mL de Hopshot no início da fervura.

Author:

Classic LL

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 7/7/2017 5:33 PM

Notes: --- Work in Progress ---
TODO : Determine a savory hop profile
TODO : Substitute grain for a lighter flavored beer
TODO : Explore any other complimentary flavors for secondary

Author:

British Ale Dude

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 55

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 9.02 psi

Creation Date: 5/11/2020 7:38 PM

Notes: Yup...tastes like coconut cake.

No clarifiers...meant to be hazy.

Split open and scraped vanilla beans; then dissolved them in 50ml of vodka for about 3 weeks before adding at the kegging stage.

Put toasted coconut in a muslim bag at kegging time. It needs to be weighed down to sink.

Author:

Bklyn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 9:51 PM

Notes: For 6 US gallons (22.7 L)
MALTS
9 lb. (4.08 kg) Pilsner malt
2 lb. (0.9 kg) oats
2 lb. (0.9 kg) pale two-row malt
4 oz. (113 g) honey malt
10 oz. (283 g) dextrose in boil

HOPS
0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min
1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min
3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min
2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days
2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days
1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days
1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days

YEAST
Imperial #A07 Flagship ale yeast, starter or multiple packs

WATER
Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl.

SPECIFICATIONS
Original Gravity: 1.068 (16.5° P)
Final Gravity: 1.010 (2.5° P)
ABV: 7.50%
IBU: 68
SRM: 4

DIRECTIONS
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C).

After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation.

After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg.

Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg).

Author:

Killbot4000

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2018 7:12 PM

Notes:

Author:

tomlad@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 83

Mash Thickness: 3.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 40 ° C

Priming Method: Dextrose

Priming Amount: 80g

Creation Date: 6/13/2016 8:43 PM

Notes: 90 min mash with 21L remineralised RO water @ pH5.3

Add 15g magnum before sparging.

Sparge with 16L remineralised RO water, or to 30L pre boil volume

Use counter-flow chiller to drop the wort to 80C then add whirlpool additions and whirlpool for 30min and transfer to keg, aiming for 40C pitching temp.

Use Sigmund Gjernes Voss Farmhouse blend yeast, ferment at 40C for 2 days then at 22C 4 days.

Dry hop after 24 and 48 hours, keg after 6 days fermentation.

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 5:26 PM

Notes:

Author:

alesofanarchy@gmail.com

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2015 4:16 PM

Notes:

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

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: 1/19/2015 4:52 PM

Notes: Before starting sanitize all equipment that will come in contact with the mead. If you are concerned about wild yeast in your honey, pasteurize or use campden tablets.

Steps are illustrated here: http://www.homebrewersassociation.org/how-to-brew/mead/mead-making-tips/

1. Warm up the honey to make it viscous (80F) for easier pouring. Do not heat over 160F.

2. Blend honey and cider with cold water; Top off carboy to 5.25 gallons. For smaller batches, use a 75% water and 25% honey mixture.

3. Add yeast nutrient and stir to oxygenate.

4. Add yeast and ferment at 68F. Use WLP775 English Cider (use a starter) yeast or Lalvin 71B yeast.

5. For the first three days, degas by shaking or stirring with sanitized spoon and add yeast nutrient every 24 hours.

6. Once fermentation is complete (~14-21 days) rack from primary fermenter to secondary and let rest for 2 months to a year.

Add vanilla bean and cinnamon to carboy for optional flavor a few days before bottling.

Bottle when certain fermentation has ceased and let age minimum of two months.