All-grain Homebrew Beer Recipes | Page 515 | Browse 225,000+ at Brewer's Friend

Author:

jasonclick

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.25

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: 2/3/2014 11:01 AM

Notes:

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:

bhive01

Boil Size: 6.89 Gallons

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 77

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 87 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2022 12:49 AM

Notes: Emulating some of these:
https://share.brewfather.app/xYnJmyvGRPghvD
https://share.brewfather.app/zFGJROxeiehXBU
https://share.brewfather.app/rR49R5Rd2m9WyR
https://web.brewfather.app/share/5LJoufc5ASO6XS
https://brulosophy.com/2019/09/19/short-shoddy-marzen/
https://www.brewersfriend.com/homebrew/recipe/view/1197983/quick-marzen

https://www.homebrewersassociation.org/homebrew-recipe/chris-ryans-oktoberfest/
https://www.homebrewersassociation.org/homebrew-recipe/elsies-marzen/
I feel like these AHA recipes are all a bit more simple that the others, but use traditional yeasts at lager fermentation temperatures. They need time I don't really have (poor planning, maybe next year?)

Overall, going bigger and malty overall per the request of co-brewer. I will mash for 90 near 150ºF to get more fermentability.

Author:

Beerjazzboi

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 5/23/2019 6:07 AM

Notes:

Author:

Dalevp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 9:52 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2018 12:36 AM

Notes:

Author:

Deer Creek

Boil Size: 7 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: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 12:29 AM

Notes: Sparged into 3 gallon pot and added back to 10 gallon pot prior to boiling. transferring added a lot of oxygen to the boil and resulted in wort being prone to boil over from the start.

Wyeast package partially swollen before rupturing inner yeast packet.

The conical fermenter main valve clogged immediately due to large amount of hops used in recipe...unclogged with sterilized racking cane.

Brew day 11/25/17 finish 4pm. Started bubbling by 8pm...vigorous fermentation through 11/27/17.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2017 12:22 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 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 15 grader før pitching av gjær.

Gjæring på 16 grader til stormgjæring begynner å avta (typisk etter 3-7 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: Safale K-97, Safale US-05

Author:

Menzel/Kaz Brewing

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2017 11:03 PM

Notes:

Author:

105WestBrewing

Boil Size: 54 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: 1.25

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: 2/5/2017 10:41 PM

Notes:

Author:

bigron

Boil Size: 7 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: corn sugar

Priming Amount: 3/4 cup

Creation Date: 2/16/2012 7:13 AM

Notes: Single step infution 12 lb. mash in 3 gal.
target 152 deg. target hit
sparge 6 gal. 170 deg.

Author:

WI-Brew

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 88

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 3:55 PM

Notes: Almost opaque, dark brown when held up to the light.
Smells like chocolate, cold-brewed coffee, and dark bread crust. Not roasty.
Tastes malty, mostly dry, and cocoa-y. Slight hop spiciness.
http://imgur.com/a/MgxTf

Finished a little high, but it's probably mostly dextrins from the decoction. Just slightly off dry.

I like this better than Köstritzer, but not as much as Krombacher Dark.

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 7:02 PM

Notes: Add dark brown sugar and molasas at 30min mark

Author:

TWisBrewer

Boil Size: 610.2 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 2.9

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: 12/3/2015 8:08 PM

Notes: For 11 gal/ 41.64 liter batch mash notes:
Mash schedule: single
Infusion, medium body,
Batch sparge
Total grain weight 25 lbs

Step time name description step temp
60min mash in add 31.25 qt of water at 166.9 F 154.0 F

Notes (for 11 gal/ 41.64 liters):
Dough-in with 7.75 gallons of 167 F water
Double batch sparge with 5 gallons of 170 F water per sparge
Collect 13.69 gallons of wort in kettle for boil
30 psi for 2 days, gently stir - then 30 psi for another 12 hours, then serve.

Author:

BennieD

Boil Size: 1250 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 2.88

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: 10/22/2015 2:38 AM

Notes:

Author:

Chainsaw Mechanic

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 10/16/2015 7:12 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 3/25/2015 10:16 PM

Notes:

Author:

Apolyon

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: Priming Sugar

Priming Amount: 5oz

Creation Date: 8/15/2014 12:43 PM

Notes: Strike Water - 8 gallons at 163 degrees
Sparge Water - 7.5 gallons at 180 degrees

Author:

Kost-ØL

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 1/29/2013 10:34 AM

Notes:

Author:

bisand

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 9.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 10:08 AM

Notes: