All-grain Homebrew Beer Recipes | Page 511 | Browse 225,000+ at Brewer's Friend

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:

thomasmckay

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

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: 7/27/2015 6:23 PM

Notes:

Author:

Greg Dunning - Beer Stalin

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

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: 12/9/2020 12:55 PM

Notes: 1.5 litres of Gyle removed for packaging later.
Going for 2.50 volumes.

Author:

Lashman

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 58

Mash Thickness: 4.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 9:48 PM

Notes:

Author:

crayfish_dc

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

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: 1/3/2014 2:04 PM

Notes: adding 16 (or more) oz of bourbon and 2 oz or toasted American Oak cubes.

Author:

Boil Size: 47.3 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.14

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: 4/15/2021 8:50 PM

Notes:

Author:

Comstock Brewing Company

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 6:50 PM

Notes: 200 ppm Cl, 100ppm SO4

Author:

testingapril

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 4:22 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 1/22/2016 11:52 PM

Notes:

Author:

colbon

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: sugar

Priming Amount: 1c

Creation Date: 6/24/2012 3:44 AM

Notes: German-style hefeweizen, first brewed in August of 1990 using yeast from the Mountain Ave Wheat from Coopersmith's Brewpub (good yeast was harder to find back then). The beer was named Marquette Street Wheat, since that's where I lived in Fort Collins at that time.

Brewing Procedure:
Dough in with cold water to wet grain, add 170F water to total ~1qt/lb and heat to protein rest temp of 122F for 30 min. Apply heat to sacch temp of 152F, rest 60 min. Mash out at 167F. Transfer to lauter tun, sparge with 170F water to yield 6.5 gallons, boil 60 mins adding hops / moss at noted times. Chill, aerate and pitch with Wyeast 3068 Weihenstephan weizen yeast.

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 6:25 AM

Notes:

Author:

Bobber

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62

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: 1/6/2017 6:50 PM

Notes: Extremely clear golden color, very clean tasting and slightly hoppy. A very refreshing light beer with plenty of flavor.

----------Brewing Notes----------
No yeast starter

***Mash***
Mashed in 12qt pot - 1.25qts/lb
Pre-heated oven to 170F

Strike Water - 5.31qts @ 170F
Target Mash Temp 155F
151F when placed in the oven
Oven was turned off
Mashed for 60 mins
Ended at 146F
Ended with 3.9qts
20.6 Brix = 1.086

***Sparge***
Calculated the difference between mash runnings and 2 gallons
4qt sparge @ 170F
Stirred and dunked grain, then drained.
5.1 Brix = 1.020

***Boil***
Combined mash and sparge volumes to equal 2 gallons
Target Pre-Boil Gravity = 1.048
Actual Pre-Boil Gravity 13.4 Brix = 1.054
70% Mash Efficiency

***Fermenter***
2.5 gallons
9.6 Brix = 1.038
62% Total Efficiency

----------Final Gravity----------
Brewer's Friend:
4.5 Brix = 1.009 (3.88% ABV) (76.3% Eff)

Northern Brewer:
4.5 Brix = 1.005 (4.582% ABV) (86.8% Eff)

Author:

Kev

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 68

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 3:54 AM

Notes: Day 4: Add 3 oz xtal 80, 3 oz Special B, 3 oz Cara Aroma, 3 oz Pale Choc, 3 oz xtal 60, 3 oz Caramunich II and 1/4Cup light roast coffee in 2q Ball jar with grain bag, fill with filtered boiled tap, steep @ 155F 5min, cool to 70F, hold for 30 min,add to wort.
Version 1 went to 2013 Nationals.
*Scored 40 and went to Finals Mini BOS.

Author:

rolandblais

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: honey

Priming Amount: 3 tablespoons

Creation Date: 1/9/2017 5:35 PM

Notes: The Mash
• Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/6 Northern Brewer Hops at start of boil.
- Add 1/6 Northern Brewer Hops at 15 minutes.
- Add 1/6 Northern Brewer Hops at 30 minutes.
- Add 1/6 Northern Brewer Hops at 45 minutes.
- Add 1/6 Northern Brewer Hops at 55 minutes.
- At 60 minutes turn off heat, add remaining Northern Brewer Hops.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.

Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss half of the packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl of
sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place for two weeks without disturbing other than to show
off to friends. (If beer is still bubbling, leave sitting until it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot.
You will be siphoning your beer into the same pot in the next steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less honey
when bottling. Using the full amount can result in your beer being
over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks.

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type

Author:

Deed Canary

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 11:19 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.4

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: 2/13/2017 6:57 AM

Notes:

Author:

fKempf

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.7

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: 8/5/2015 4:02 PM

Notes:

Author:

grolar_bear

Boil Size: 6.95 Gallons

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 9/19/2017 5:09 PM

Notes: Mash water - 4.4 gallons
Sparge water - 2.65 gallons

Add candi sugar with 10 minutes left in the boil

1-2 weeks primary
1-2 weeks bottle conditioning

Author:

Boil Size: 198 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 79

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: 11/8/2017 2:22 AM

Notes:

Author:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2015 7:28 AM

Notes: Strike Water Volume=30L. Strike temp=68C. Mix tap water and RO water in 20:80 ratio (6L/24L). Add 10.0 grams of calcium sulfate, 5 grams of liquid calcium chloride, 1.5 grams of Epsom salt, and 5ml lactic acid. Mash ph estimated to 5.4. Chill boiled wort to 18C. First 3 fermentation days at 19.5C, then 3 ramp-up days to 21.5C. Final 7 days at 21.5C.