All-grain Homebrew Beer Recipes | Page 4911 | Browse 225,000+ at Brewer's Friend

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 75

Mash Thickness: N/A

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: 9/24/2019 4:18 PM

Notes:

Author:

Boil Size: 55 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.5

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: 2/10/2020 10:40 AM

Notes:

Author:

NattyJ

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 331.3 g

Creation Date: 7/5/2020 4:10 AM

Notes:
*My brewhouse efficiency was closer to 90% for this brew. No idea why it was that hi.
After 9 days and 75% fermentation the OF/FG readings are saying this is a 6.3%er already!

I was shooting for a lighter session IPA of less the 5%.

Costs are $AUD

I used a yeast starter for this one. So NO cost (well except for 200mg of DME of course)

Author:

Basement Brewing Aotearoa

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 3.66

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: 8/19/2020 4:05 AM

Notes: Treat water 1/2 each HLT with 1 tsp Magnesium Sulphate ( E. Salts ) and 2 tsp Calcium Sulphate ( Gypsum ).
Mash start 0820 10KG G Ale Malt in 28L water. 67C.
Start recirc 0910. Runoff to Kettle at 0940 - 30L at 1005, 40L at 1010, 50L at 1020. Large cooling coil in and displace approx 1 Litre.
Fire up gas at 1000. Collect total 54L for boil. Boiling at 1042.
Add 40gms Czech Saaz and 15gms Southern Cross (SX) at 11.00 Add 25gms SX at 1205 and another 30gms SX at 1210. Flameout at 1215.
Start cooling 2 x coils and 2 x fans at 1215.
Stop all cooling at 84C add 80gms SX, 40gms Citra and 40gms Nelson Sauvin at 1225.Fire up heat again at 1242 70C to bring up to 84C. Turn off heat 1255 82C. Turn on cooling again at 1310 80C giving 45mins in the low 80's hop absorption time. very cloudy/ hazy look. 70C at 1317, 55C at 1325, 40C at 1340. 30C 1355. 25C at 1410. 20C at 1430 still very cloudy. 18C at 1440. 17C at 1450. 16C at 1500.
Stop all cooling at 1500 still very cloudy - will just have to start runoff to fermenters. Start slow runoff to F2 at 1500. OG 1055. Interesting mid mouth not too bitter hoppiness.
Pitch yeasts S04 into F1 and US05 into F2 both ex Brew 41.
Finish runoff to both 21L Collected.
Both quite cloudy - go well Brew 42 x 2.
Saturday 22/8 0920 F2 ( US05 ) bubbling away nicely nothing yet from F1 ( S04 ). F1 slow bubbling at 1440. By Sunday morning bubbling really well. Both smell good, fresh and clean.

Tuesday 25/8 F2 Gravity at 1017? Hazy colour somewhere in between orange and ( more so ) grapefruit juice. Superb taste more lively and hoppy but still good malt balance. Add 60gm Mosaic, 40gm Citra and 100gm Nelson Sauvin for dry hop - lift temp to 22C.
F1 Gravity 1017? Similar colour to F2 perhaps a little more of a straw/ grapefruit colour. Tasting a little thinner/ cleaner. Runoff F1 to MJ Fermenter add 120gm Nelson Sauvin for dry hop. A fair bit of yeast coming through at times. Collect 19.5L - lift temp to 22C. Salvage yeast collect 1L total 600ml yeast 400ml liquor.

Wednesday 26/8 drop both to 18C. F1 having a fruity ( banana/ Feijoa/ mango?? ) estery smell and flavour. F2 very clean smell and taste with citrus notes.
Thursday 27/8 Both still similar - a little more developed/ smooth for both F1 slightly less fruity better balance?
1330 drop temp F1 to 3.5C.
Friday 28/8 F1 smell still similar tasting smoother. F2 still very delicious. Drop temp F2 to 4C.
Saturday 29/8 F1 smell and taste less estery?? Clearing considerably. F2 still delicious not really clearing yet.
Monday 31/8 F2 still really yum and clearing nicely.
F1 much better taste still slight lolly smell. Runoff to Keg1 - collect 17-17.5L.
Tuesday 1/9 F2 runoff to Keg2 - collect 18.5L?.

Author:

Kissing Booth

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

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: 12/8/2020 4:06 PM

Notes: 300ml lemon and 400ml 20 bag tea

Author:

Kevin O

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

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: 6/17/2021 12:49 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 2

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: 8/18/2021 12:54 PM

Notes:

Author:

Kontinuum

Boil Size: 16.5 Gallons

Boil Time: 60

Boil Gravity: 12.9

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2021 8:40 PM

Notes:

Author:

ToNquE

Boil Size: 110 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

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: 8/14/2019 8:56 PM

Notes:

Author:

Boil Size: 100 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

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: 3/6/2024 9:58 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.6

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: 6/15/2022 9:17 AM

Notes:

Author:

Basement Brewing Aotearoa

Boil Size: 65 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 82

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: 9/12/2022 11:12 PM

Notes: Treat each G70 45L with 2.5gms baking soda, 5gms Calcium chloride, 10gms Epsom, 15gms Gypsum and HLT 2.5g C.C. 5gms Epsom and 5gms Gypsum.
19/09/22
Add 3ml Lactic acid to each G70.
G702 mash start 0855. G701 mash start 0900.
G702 pH 5.6. add 2ml Lactic acid, G701 pH5.7 add 2ml lactic acid. Next readings g
G702 5.5 and G701 5.4.
G701 collect 65.5L, G702 collect 65L.
Both boiling at 1115.
Then it all went pear shaped when one counter cooling coil blew up....
G702 56.25L after boil G701 forgot to check probably similar so say two at 56 = 112L less 6L ( 3 each G70 ) left in G70's do 105-106 into fermenter - top up with 5.5L filtered water.
Pitch saturated US05 at 1700 at 21.3C. O.G. 1058 giving 82% efficiency.
Go well BB12 - No Right Turn.
Temp set to 19.%C
Tues 20/09 at 1430 very light bubbling ( one pop ) every 3-4secs.
Bubbling a little stronger/ longer every 3 secs at 1600. Fairly strong every 1 sec at 1930.
Wed 21/9 bubbling strongly every 1/2 sec. Temp 19.7C - adjust temp down to 19C. Gravity +1045ish beer looking quite lumpy. Lovely malt sweet smell taste has some bitterness and hoppiness present - so far very yummy.
Thu 22/9 Temp 19.2 still bubbling strongly 1/2 sec. Gravity 1040 still lots of floaty stuff. Smell still sweet honey ( hope not diacetyl ? ) tastes good some citrus? bitterness.
1645 bubbling same rate. Temp 18.7.
Fri 23/9 bubbling every 1 sec Temo 19.2C gravity 1028-30 tasting more balanced, stonefruit ( apricot, mango ) and citrus coming through.
Sat 24/9 Temp 19C Gravity 1022ish still bubbling every 1 sec. Smell sweetness dropping tastes good.
Sun 25/9 bubbling les strongly still every 1 - 11/2 secs.
Mon 26/9 Temp 18.1 Gravity 1014 - bubbling slowed almost stopped. Start Co2 into top fermenter. Add 100gms Moutere, 71 gms Nelson Sauvin and 73gms Motueka as dry hop. Lift temp to 21.5 for Diacetly Rest and pressure to 4psi. Smell of sulphur.....taste slight sulphur more light grain bitterness light grassy citrus hop - vague, not that pleasant???.....
Tues 27/9 Temp 20.8 Gravity 1012. Still stinky sulphur smell tastes better than smell light citrus?? Who knows about this batch. Let pressure off had risen to 6psi to try and off gas the sulphur smell. Wierdly doesn't seem to want to stop bubling even after pressure gets to 0??? Close off valve and reopen later if pressure build up.
Thu 29/0 temp 21.4 pressure at 5psi still sulphur smell receding and same with taste. Release pressure to dry and drive off sulphur.
Fri 30/9. Temp 21.2 sulphur smell less still slight??? Taste great. Add 250gm Nelson S and 250gm Motueka. and drop temp to 15C. Dump 3L thick hop/ yeast mix.
12.4gms per litre hops after 2nd dry hop.

Sat 1/10 Temp 14.5C sulphur smell pretty much gone now stonefruit/ mango-ish and starting to taste really nice - Wow what a change...hopefully will get better over next day or two. Dump 2.5L thickish yeast and hops.
Sun 2/10 Temp 14.7. Dump 2.5L sloppy hops and yeast. No sulphur smell more dank mango/ papaya and stonefruit, great taste echoing smell, punchy hop forward with good bitterness. . Bright appearance starting to clear.
Mon 3/10 Temp 15.7 drop to 10C to start cold crash. Dump 3L sloppy hops. Smell and taste similar to previous just smoother.
Tues 4/10 temp 10.2C drop to 5 then to 2.5C pressurise to 6psi. Smell and taste just getting slightly better. Bright needs to clear a bit. Dump 1L. Temp down to 3.2C at 1545 set to 2C. 2.8C at 1700. 2.6C at 1800. 2.4C at 1830.
Wed 5/10 Temp 1.9C at 0835. 2.1C at 2000.
Thurs 5/10 temp 2.6C still needs a bit more clearing drop to 1.0C. 2C at 1200. Dump 1L. 1.6C at 1400.
Friday 7/10 Run off to Kegs - 18.25Litres to BB30, 26, 16 and 03. 19L into Corny8 and 5 litres into mini corny giving 97L total Beer plus 4 L fermenter and 13Litres Dump =114L fermented.

Author:

adamkeilbrews@gmail.com

Boil Size: 232.732 Litres

Boil Time: 60

Boil Gravity: 15.3

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2023 5:18 PM

Notes:

Author:

Kpsychopath

Boil Size: 55.68 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 3.65

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: 8/20/2023 5:22 PM

Notes:

Author:

FRIAR TUCK

Boil Size: 19.21 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3.65

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: 3/23/2024 3:29 AM

Notes: Recipe for 5 gallons (19L) , your efficiency may vary:

"Tree House IPA"

7.1% ABV 45 IBU

12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)

Mash:
Single Infusion mash at 152 F (65 C) for 60 min

Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)

Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.

OG: 1.072

Yeast: Wyeast 1318 London Ale III

Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.

FG: 1.018

Author:

petearruda

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 65

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: 1/20/2024 1:11 AM

Notes:

Author:

cphilli

Boil Size: 7.87 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2022 9:22 PM

Notes:

Author:

Boil Size: 27.8 Litres

Boil Time: 60

Boil Gravity: 12.7

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2022 7:15 AM

Notes:

Author:

NotTooBadBrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

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: 3/26/2022 5:52 PM

Notes: Submit to Mayfaire Woodland Hills CA, May 2022

Submit to CO State Fair Boulder CO, May 2022

Results to follow in June 2022

Author:

Tha One Guy

Boil Size: 135 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 85

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: 3/8/2022 1:09 PM

Notes: