All-grain Homebrew Beer Recipes | Page 4 | Browse 205,000+ at Brewer's Friend

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:

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:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 1/29/2015 2:49 AM

Notes:

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:

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:

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:

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:

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:

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:

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:

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:

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:

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:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 9/25/2013 1:24 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Author:

Zellner

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2013 5:25 AM

Notes:

fermentation temp 65

OG 17 -18 pato FG 3- 3.5

dry hop two week at 34 dropping 10 degrees a day

to make a Humidor Series India Pale Ale add 15 inch cedar rod with dry hops

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:

Øystein

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: 4.69

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: 6/21/2015 4:14 PM

Notes: Aprikospurrè tilsettes etter stormgjæring, dvs. etter 7 dager.

Opprinnelig Wyeast 1010 - American Wheat 75 %
Vi bruker WLP 400 som erstatning

Aprikospurre, her har vi skalert ned med 50% fra opprinnelig oppskrift.

For 1000g aprikospurre beregnes følgende:

500 gr tørkede aprikoser
5 dl vann

La væske og aprikoser småkoke i 15 minutter. Sil av noe av væsken. Ha det så i en blender og begynn å purere aprikosene. Tilsett mer væske til konsistensenen er som ønsket. Denne kan fryses i små porsjoner

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

Si quieres ver los cálculos realizados en la adecuación del agua para esta receta entre en este link:

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9S9JFM9

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 minima 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

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!