All-grain Homebrew Beer Recipes | Page 519 | Browse 225,000+ at Brewer's Friend

Author:

Tim Bulin

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 10/31/2021 11:29 PM

Notes:

Author:

Nagrand

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 84

Mash Thickness: 2.5

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: 2/8/2014 6:24 AM

Notes: 20140209---15:00
1.072
17.5P
20140214---23:14
1.020
5p
dyp hop 30g
20140217---23:14
dry hop centennial 20g
20140210---22:00 bottling
4p
1.018
-------------

Author:

shepp1

Boil Size: 21.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2017 10:13 PM

Notes:

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2016 2:01 AM

Notes: Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
***9 hours later raised temp to 65 due to not activity.***
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
***11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged***

04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.

04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.

05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.

Author:

quercus67

Boil Size: 7.5 Gallons

Boil Time: 75

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: 11/27/2012 10:39 PM

Notes:

Author:

Frayer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

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: 5/26/2016 12:31 AM

Notes:

Author:

Brainstem Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 67

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: 9/6/2021 11:29 AM

Notes:

Author:

MMBT16

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2018 4:24 PM

Notes:

Author:

AI Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2017 9:08 PM

Notes:

Author:

Blackrailbrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

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: 2/6/2017 11:02 PM

Notes:

Author:

Jessman52

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.1

Creation Date: 4/23/2016 1:16 PM

Notes: Batch #12A-5A
American Amber(Red)Ale with a sharp bite of hops and a lemon kick in the tail
American 2-row pale ale malt, American Crystal 60L, Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
Magnum hops adds a balanced bitterness, homegrown whole leaf Cascade hops adds a distinctive grapefruit flavor and Lemon Drop hops during flameout adds a special aroma.
Yeast: White Labs California Ale WLP001 PurePitch Lot #1025150 Manuf. April 12, 2016. QC cell count 2.82e9/ml slurry.
Saint Philip the Serpent Killer is the 5th of 12 brews in the Twelve Apostles beer line. Each of these 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including mash temp., grain bill, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over the year.
Homegrown Cascade hops Alpha Acid has been age adjusted in this recipe since details of storage and pick date are a known variable.
Bitterness to starting gravity ratio (IBU [32.3] divided by OG [52]) = [.62]. (0.5 to 0.7 for a balanced amber).
Actual Final Gravity (w/h calibrated precision hydrometer) = 1.008.
Actual ABV = 5.64%.
All test equipment calibrated prior to use.

Author:

Broham1

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 65

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: 8/3/2011 3:01 PM

Notes:

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2014 12:24 PM

Notes:

Author:

Solli

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.2

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: 6/18/2014 10:32 AM

Notes: Tilsett te'en når koking er ferdig. Og fjern den igjen etter 5min inn i kjølingen. Bruk humlepose eller noe for å kunne fiske de opp igjen.

Author:

steinmb

Boil Size: 13.6 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 69

Mash Thickness: 2.5

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: 3/11/2014 7:45 PM

Notes: Oppskrift lagt inn herfra:
http://forum.norbrygg.no/index.php/topic,10798.0.html

Skalert ut fra det som var lagt inn der.

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 4:26 PM

Notes:

Author:

Brew by Andre

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 10:49 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 3/13/2015 3:52 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 75

Mash Thickness: N/A

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: 10/2/2017 5:38 PM

Notes:

Author:

Downs Brewing Co.

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2018 3:17 AM

Notes: 2.5 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey and topped off water to ~ 3.75 gallons or Original gravity of 1.100. rehydrated 2 packets of lalvin ec-1118 with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 78* but cooled indoors to 70* and began fermentation within 8 hours. fermenter transferred to garage where temp dropped to 65*.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed twice a day for the first 3 days
stalled fermentation after 9 days at 1.060 for a few days. ferm temp dropped to 60* and pH was 2.9. added 2.5 grams of potassium carbonate, 1/2 tsp DAP, raised temp to 66* and re pitched. New pH 3.5 and fermentation has restarted. stppped fermentation with campden tabs and potassium sorabate at 1.010.
12/9/2018- back sweetened with 12 oz by weight of clover honey which made the final gravity 1.012. this gravity reading leads me to believe thatmy last gravtiy reading was wrong or fermentation is still going slowly somehow. will check gravity again in a month or so to determine is it is still fermenting. strong cardamom flavor and aroma needs age and more sweetnes