All-grain Homebrew Beer Recipes | Page 4 | Browse 220,000+ at Brewer's Friend

Author:

LHV

Boil Size: 47.4 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 4/23/2016 10:22 PM

Notes:

Author:

Stein Arild

Boil Size: 57.6 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 5:33 AM

Notes: sparge with 5 gallons water

Author:

Bgaspard1777

Boil Size: 6.86 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: force carb

Priming Amount: 19 psi @ 50f

Creation Date: 10/26/2013 6:56 PM

Notes: WYEAST 3522-Belgian Ardennes

*** start ferment at 68 for a day or two, then slowly let it rise use ~ 2 degrees per day until it hits 82 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Author:

sn00ky

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 6/10/2017 1:23 PM

Notes: 0.5 lb Rice hulls added to mash

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

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: 11/7/2016 6:06 PM

Notes: I didn't realize how low the alpha acids were on the hops. I combined and added FWH. It only took 12 minutes to the boil.

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 12:03 AM

Notes:

Author:

Great Egret

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2012 2:37 PM

Notes: 2013 Gold Medal at the Door County Home Brew Competition.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 3:58 PM

Notes:

Author:

Aasbakkane Garasjebryggeri

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: 2

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: 3/22/2015 6:14 PM

Notes: This beer competed i a regional gathering i Norway. Professor Hans Bombeke rated this to be the winning beer with 95/100 pts.

Author:

stuart_A

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

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: 4/18/2016 11:34 PM

Notes:

Author:

Seaview Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 64 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 2/6/2016 7:51 PM

Notes: This recipe most closely resembles Congress Street IPA. I plan to test different ABVs by adjusting the malt weights, but keeping the general grist intact. Also this malt bill would be the base for many different hop combos. For yeast I'm using the Conan strain, but experimenting with different English strains is another possibility. WLP007 Dry English Ale yeast is speculated to be the true yeast used (BYO, 9/15 issue).

Many thanks to Trillium for being so open regarding ingredients on their website and JC for offering tips in the Beer Advocate forum.

Author:

Jake Ainsworth

Boil Size: 6.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2011 2:39 AM

Notes: Part of the Red (Irish), White (Wit) and Blue (Berry Hefe) series... it's a modified clone from a few different Jeremiah Red (BJ's) recipes... didn't quite get the 1075 OG I was looking for but I'm still very satisfied. Pitched 3 vials of the White Labs 004 Irish Ale, didn't have time for a starter. Aside from being about half a percent less in alcohol than that actual Jeremiah, it should be a pretty well balanced Irish Ale (Irish Strong Ale, as BJ's is classifying it). The WLP004 if suppose to attentuate pretty well so I may end up with a drier finish, similar to an Irish stout, or it may just slow early and produce a maltier flavor (which is more like the original). Cheers!

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2014 8:32 AM

Notes: - Going for a smooth, malt-forward, super dark, very chocolatey Peanut butter stout. Using the 2-chocolate approach used in Black Butte. First time using MOtter. Supposed to be more malt-forward. Lots of oats for head ret and velvet'y'ness. Victory for pie crust aroma.
- Might need adjusting: Roasted Barley might need to come up from .4lb. Or maybe even sub it for Carafa2 or Carafa3 which is a very dark chocolate grain but less bitter than RB. If it's not sweet enough, maybe add more C80 or even lactose. Lactose might be better because it lacks the raisen'y of C80.
- Aim for 30 ibu's. Use whatever, just make sure they're neutral.
- Peanut Butter: People said 2 jars of PB2 in secondary wasn't enough. I'll go with all 4. In 32oz jar, add 1 jar of PB3 and 6oz nibs. Cover in vodka and let sit for a week or so. Boil other 3 jars of PB2 in a little water first (someone said they had an infection) and add it all to secondary. Also ordered some actual reeses cups in case that doesn't do it. If it still sucks, I ordered PB flavoring (which would suck.)
- Someone said using a belgian ale yeast next time for some banana esters. Sounds fun but also a little busy.
===2-23-14===
- OG: 1.074 (Refracto). So I was a little high for some reason.

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 12:52 AM

Notes: Stone IPA clone
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.012
IBU = 77 SRM = 8 ABV = 6.9%
Ingredients
12.5 lbs. (5.67 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (15 °L)
6 AAU Magnum hops (90 mins)(0.43 oz./12 g of 14% alpha acids)
4.5 AAU Perle hops (60 mins) (0.64 oz./18 g of 7% alpha acids)
2.0 oz. (57 g) Centennial hops (15 mins)
1.0 oz. (28 g) Centennial whole hops (dry hops)
0.5 oz. (14 g) Chinook whole hops (dry hops)
1 tsp. Irish moss (15 mins)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step
Mash at 149 °F (65 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C).

Author:

El Día de la Cerveza

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2018 1:23 AM

Notes: Os dejamos el link en nuestro canal YOUTUBE a la vídeo receta de esta FANTÁSTICA NEIPA:

https://youtu.be/QDc5XXiwKp4

No se por que en la receta en Brewer's Friend aparece que las adiciones de sales son solo para el Mash...y no sé cambiarlo. Las adiciones de sales son para TODA el agua que vamos a emplear según especificamos en la receta y en los cálculos de la adecuación del agua, cuidado y tened esto en cuenta al leer la receta en Brewers Friend. Las adiciones de ácido son según aparece en la receta tanto para Agua de macerado como para el macerado.

NOTA: He probado esta receta cambiando algunos lúpulos como el Amarillo por Galaxy o Mosaic por Simcoe y también sale brutal. Aconsejo fermentarla isobáricamente y hacer trasvases con oxigeno "0" con esto evitamos la más mínima oxidación y conseguimos un color espectacular. Os dejo un link a un video donde explico que equipo utilizo para fermentar isobáricamente y todos los procesos a seguir:

https://youtu.be/WrZwL8HPc_s

La adición de Lúpulo en High Krausen, la primera vez la hice de 7 dias (como indico en la receta) en mis siguientes lotes dejé esa adición tan solo 3 días. Podéis elegir una formula u otra y seguir haciendo la que os funcione mejor.

Atreveros a hacer esta receta, es una gran cerveza. Ya me contareis...
Para mi ya es una receta que suelo hacer con frecuencia!

Salud y suerte!

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 12/27/2012 5:06 PM

Notes: IPA based on new Mosaic hops

Mash 6 gal water with 1 tsp CaCl2, 2 tsp Epsom Salt, 1/2 tsp Baking Soda

* leaf Mosaic hops absorbed a lot of wort; ending volume a little under 5 gal
* efficiency a little low (67%) - should aim for lower water:grist ratio after last batch sparge

Removed hop bag at end of dry hop - didn't transfer to another keg

Author:

kfc

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/26/2012 10:48 PM

Notes: Good summer beer that everyone seems to love. Can't keep enough on hand.

Author:

peterj

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

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: 10/27/2014 3:39 PM

Notes:

Author:

BIAB

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: gyle

Priming Amount: 1

Creation Date: 3/7/2016 2:15 PM

Notes: one litre starter

Author:

Gary F

Boil Size: 6.3 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Inverted sugar

Priming Amount: 10g/L

Creation Date: 5/19/2016 6:57 PM

Notes: Recipe found on the internet, I made smaller modifications.

http://www.homebrewtalk.com/showthread.php?t=145235

The was extremely similar in odor to Delirium Tremens. The body was heavier, and the flavor was a slight bit more earthy. Excellent and enjoyable.

Surprisingly, the earthy spiciness actually made it a bit warming, and it would make a fine winter beer.