All-grain Homebrew Beer Recipes | Page 485 | Browse 220,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 40.95 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.8 bar

Creation Date: 9/8/2023 7:37 PM

Notes: https://web.brewfather.app/share/PrL2wwsKXbUmSn

https://youtu.be/wfxd_DsMEso

Grainfather G40
73.3% efficiency

Batch Volume: 33 L
Boil Time: 60 min

Original Gravity: 1.075

Final Gravity (Fixed): 1.018

IBU (Tinseth): 50

BU/GU: 0.66

Colour: 81 EBC

Mash Temperature — 65 °C — 60 min

Malts (11.57 kg)
9.4 kg (81.2%) — Muntons Pale Ale Malt — Grain — 6.3 EBC
1.4 kg (12.1%) — Briess Barley, Flaked — Grain — 3.3 EBC
770 g (6.7%) — BestMalz Roasted Barley — Grain — 1300 EBC
Hops (139.7 g)
139.7 g (50 IBU) — East Kent Goldings (EKG) 6% — Boil — 60 min

Yeast 150 ml — WHC Saturated 75%
Fermentation Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol
This is a classic stout from the guys at Guinness. This foreign extra stout defines the style. Full-bodied roast character and dry finish. For this recipe I'm using Saturated Liquid Yeast Pitch from the guys at WHC Lab in Ireland.

Author:

matt2312

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 4/28/2015 7:34 PM

Notes:

Author:

BREWPaquette

Boil Size: 16 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 1:31 AM

Notes: densité a descendu jusqu’à 1.016

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 5:15 PM

Notes:

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.7

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: 12/21/2016 9:05 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2023 8:14 PM

Notes: DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 30 minutes, going for a liquor-to-grist ratio of 1.25 quarts/lb (2.6 liters/kg). Recirculate until the runnings are clear, then run off into the kettle, adding the first-wort hops. (Stop the runnings if the wort drops below 1.010 or rises to 5.7 pH.) Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate.

Boil for 90 minutes, adding dextrose according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, adding hops when the wort has cooled to 195°F (91°C); steep 10 minutes.

Chill to 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 66°F (19°C) for 24 hours, then at 68°F (20°C).

When primary fermentation is complete and gravity has stabilized—typically Day 6—drop the yeast or rack to secondary, add the first dry hops, and raise the temperature to 70°F (21°C). Rouse the hops on Day 7. On Day 8, drop the yeast/trub and add the second dry hops. Drop the trub again after 2 more days. Once the beer has passed a forced diacetyl test for two days (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 30°F (–1°C), add Biofine, and package 1–2 days later, carbonating to 2.75 volumes of CO2.

BREWER’S NOTES
Water profile: Target 100 ppm calcium and a 2:1 sulfate-to-calcium ratio.
pH: We target 5.2 pH in the mash, 5.05 post boil, and below 4.4 post fermentation.
Aeration: We oxygenate to 9 ppm; over-aeration can negatively impact the beer’s longevity.
Yeast pitch: We pitch 800,000 cells per ml/°P/barrel of healthy yeast. Homebrewers will want to make a healthy yeast starter.
IBUs: It’s worth noting that our software massively overestimates IBU calculations, so we adjust accordingly. This recipe shows up as 125 IBUs on our software, but the numbers above reflect what we’ve found by testing the beer. Ultimately, each brewer’s taste buds should lead them to get those IBUs up—or get their beer tested!
Rousing hops: A day after each dry-hop addition, we bubble the tank with 50 psi bursts of CO2, 3 times for 30 seconds each.

Author:

chrisaking21

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

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: 4/26/2021 1:03 PM

Notes:

Author:

Branden Borden

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: 9.7 psi

Creation Date: 7/3/2020 1:35 PM

Notes:

Author:

ew1aaz

Boil Size: 47 Litres

Boil Time: 80

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 3.54

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: 4/27/2020 10:58 AM

Notes: OG fact = 1.046
FG fact = 1.026=6.6 Brix, с коррекцией 1,014
Co2=2.5 (3 л шпайзе)
ABVфакт = 4,2% до карбон.

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 10/14/2019 11:07 PM

Notes:

Author:

kiwifirst

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 6:15 AM

Notes:

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 Oz in 2 C Water

Creation Date: 7/1/2014 3:09 AM

Notes: Koelleweizen: Wyeast 3068/WLP300
Koelsch: Wyeast 2565 (alternate)

Ferment Kolsch and Kolle at 62 degrees using Wyeast, Kolsch only at 65 if using White Labs.

Carbonation: 2.5 Vols

Author:

antoinebrochu12@gmail.com

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2

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: 8/12/2016 10:42 PM

Notes:

Author:

tracyk

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: keg

Priming Amount: 12.45

Creation Date: 6/26/2016 7:55 PM

Notes: Hit numbers throughout the pre-boil and after boil. This is a great recipe. Will brew this again.

Author:

Libre Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 63

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: 8/27/2015 11:32 PM

Notes:

Author:

Eric L

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.029

Efficiency: 35

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: 6/8/2015 1:29 AM

Notes:

Author:

leandro.frasson

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: 2.5

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: 6/5/2015 5:50 AM

Notes: Water Liters
Total mash water needed 44.5
Strike water volume at mash thickness of 2.5 L/kg 19
Remaining sparge water volume 25.5
Grain absorption losses -7.6
Mash Lauter Tun dead space -1
Amount going into kettle 35.9
Volume increase from sugar/extract (early additions) 0.3
Adjusted starting boil size 36.3
Boil off losses -6
Hops absorption losses -0.3
Amount going into fermentor 30
Total: 44.5
Equipment Profile Used: My Equipment (default)
Brewer's Friend generated the above breakdown of water usage for the recipe. This is a combination of the recipe and the selected equipment profile. Volumes listed are calibrated to 68 °F / 20 °C.

Close

Author:

Crookedeyeboy

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2.5

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: 9/4/2014 9:47 AM

Notes:

Author:

OTB Bike Brewery

Boil Size: 57.6 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2014 9:10 PM

Notes: Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer