All-grain Homebrew Beer Recipes | Page 499 | Browse 220,000+ at Brewer's Friend

Author:

evileddietbird

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 10:58 PM

Notes:

Author:

Kendomondo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2018 11:24 AM

Notes:

Author:

PBM

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2018 7:21 AM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 12:47 PM

Notes: Caramelize 4 cups of wort prior to boil

Author:

Boil Size: 180 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 8.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2016 12:58 PM

Notes:

Author:

frankzeye

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

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: 10/17/2015 5:03 PM

Notes:

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 11

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 2:23 AM

Notes: from "The Homebrewers Guide to Vintage Beer"

page 83

Modifications:
Added CarafaIII malt for coloring and Vienna for body. Neither of these were included in the original recipe.

Author:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2015 10:10 PM

Notes: Strike water volume=25L+5L sparge water. Mix tap water and RO water in 20:80 ratio (6L/24L). Add 3 grams of calcium sulfate, 2 grams of liquid calcium chloride, 1 gram of Epsom salt, and 1.5ml lactic acid. Mash ph estimated to 5.42. Chill boiled wort to 18C. Add yeast starter. Ferment at 20C.

Author:

Rinofancefallo

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 3:42 PM

Notes: When mashing, take out half the volume to the boil pan (3L), add more hot water; stir the grains, let it be for 10 min, and take out the other half of volume (3L).

>> Remember: Boil for 90 min <<

After chilling the wort and putting it into the fermentor, shake it vigorously for 10 min.

Ferment at 18º ~ 20º for around 2 weeks or
until it stops bubbling.

Bottle the beer and let it be in the fridge for 3~5 more days.

Author:

Marshall Cooper

Boil Size: 8 Gallons

Boil Time: 75

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: 5/11/2012 11:48 PM

Notes:

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:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 8/4/2014 8:46 AM

Notes: Roast pumpkin in skin in oven until just starting to caramelize then remove meat (without seeds) and mash and add to mash tun.

Honey (bluegum) 10min from end of boil.

Author:

Boil Size: 7 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2011 4:28 AM

Notes:

Author:

schram brothers

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 2/19/2015 12:44 AM

Notes:

Author:

fvbrewery

Boil Size: 17.8 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: Demerara Sugar

Priming Amount: ~60g

Creation Date: 9/23/2015 9:15 PM

Notes: Original Yeast was Danstar Notthingham, but it was sold out locally.

Author:

4Gs Brewing

Boil Size: 7.39 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 2

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: 12/13/2015 3:21 PM

Notes:

Author:

BrewHop

Boil Size: 63 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 1.2

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: 11/30/2014 7:09 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 9:52 PM

Notes:

Author:

ncaswell2@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/11/2018 6:47 PM

Notes: Rogue Ales: Hazelnut Brown Nectar clone
Rogue Ales: Hazelnut Brown Nectar clone
(5 gallons/19 L, all grain)
OG = 1.056 FG = 1.014
IBU = 33 SRM = 22 ABV = 5.7%

A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.

Wyeast 1764 (Rogue Pacman Ale) (1.5 qt./~1.5 L yeast starter)

Step by Step
Mash in 15 qts. (~14 L) of water to get a single-infusion mash temperature of 153 °F (~67 °C) for 45 minutes. Sparge with hot water of 170 °F (77 ºC) and collect 6.5 gallons (25 L) of wort. Boil for 90 minutes. Add hops at times indicated and Irish moss with 15 minutes left in the boil. Cool wort to 70 °F (21 ºC), transfer to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment cool (60 °F/16 ºC) until complete (about 7–10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring. Bottle or keg as normal.

According to Rogue brewer on another site, Northwestern extract is more potent than most. If you don't have it recommend starting there and going up to taste if you need to.

Batch #2 notes. Changed the Caramel 20L and 80L to 10L and 60L to try to lighten the color a bit. Also eliminated the lactose. Will try this batch without that or flaked grains. The caramel malts are supposed to add sweetness, and may be enough. If the beer has a thin mouthfeel, will try batch 3 with flaked grains or even carapils. Will ferment to completion at 66-68 degrees.

Batch 2 did not have thin mouth feel. It was still almost too sweet. Need to either look at grain bill, mashing temps, or sparge to see if maybe can cut down the sweetness. Also need to cut hazelnut extract and see if that makes the overall flavor a little more sessionable.