All-grain Homebrew Beer Recipes | Page 5704 | Browse 225,000+ at Brewer's Friend

Author:

manmeetsfire

Boil Size: 217 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 8/25/2020 6:08 PM

Notes:

Author:

Darth Fermentis

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 9/8/2022 4:42 AM

Notes: Roasted pumpkin pure for 1 hour at 350 with sprinkles of light brown sugar and pumpkin spices. Roasted pumpkin puree added to the mash at room temp mash for 90 min.

Author:

Cviewmike851

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 3oz

Creation Date: 2/3/2022 4:27 AM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

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: 5/31/2021 6:35 PM

Notes: R/O water. Water agents added to entire mash/sparge volume.

Mash at 152 for 60 minutes or 150 for 75 minutes.

Add sugar to boil with 15 minutes remaining.

Hop extract target IBU = 50-60.

Alternative late hop schedule:
1.5 oz. (43 g) Citra hops (whirlpool)
2.5 oz. (71 g) Mosaic hops (whirlpool)
2.5 oz. (71 g) Citra hops (dry hop)
1.5 oz. (43 g) Mosaic hops (dry hop)

Author:

weakvitalsigns

Boil Size: 7 Gallons

Boil Time: 20

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2021 5:19 PM

Notes: Phil, Brian & Tom all thought this hop combination was interesting with a bit of stank and some sulfur expression. All agreed that it is too dry--need to up the joose factor through either salt additions, grain adjuncts, or a less attenuative yeast.

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Brew day 3/14:

Used 2g gypsum, 2g calcium chloride, and 1g salt in the mash. Initial mash temp 155. pH 5.49.

Added 1g gypsum and 4g calcium chloride to the boil.

Dry hopped 2oz Kohatu and 1oz Amarillo on keg day, approx 2 weeks after brewing.

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Use 3g gypsum, 3g calcium chloride, 1g salt, 1g epsom salt in the mash. Add 3g calcium chloride plus 5g fermaid O in the boil.

From "Lil' Joose's Big Day": Accidentally used the barke munich and acid malt. Strike water was 160 but the grain cooled it down to 143ish. Used 2g calcium, 2g gypsum, 1g each of epsom and kosher salt in the mash. Added 5g of Fermaid O along with 1g gypsum and 4g calcium in the boil.

Initial fermentation temp during day 1 was around 66 deg F. Fermentation eventually reached 77 deg F on approx day 2. Fermentation slowed rapidly from day 2 to day 3. First dry hop on day 3.

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: 0.95 bar

Creation Date: 1/25/2021 3:38 PM

Notes:

Author:

NattyJ

Boil Size: 58.95 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 331.4 g

Creation Date: 12/9/2020 8:24 PM

Notes:

Author:

Boil Size: 7.46 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 11/2/2020 1:54 AM

Notes: Beneath a mountain of snowy froth lies the garnet-hued elixir of celebrations to come. A glint of orange peel invigorates the senses, cascading into a full-bodied pillar of Festivus ale. Adornments of holiday spice warm the nose as delicate hints of stone fruit, raisin and caramel wrestle for center stage. Toasty malt adds complexity to the impressive mouthfeel for a comforting, prolonged finish. The perfect companion for any Festivus dinner.

Add Candi Syrup in last 5 min of boil.

Yeast Options:
Safale S-04 (64-75 deg F)
Wyeast 1099 Whitbread Ale (64-75 deg F)
White Labs WLP005 British Ale (65-70 deg F)
Make 2L starter.

1–2 weeks primary;
2-4 weeks secondary;
2 weeks bottle conditioning.

Author:

kleinsrule

Boil Size: 7.6 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 10/26/2020 3:55 PM

Notes:

Author:

Isomerization

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 2.25

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: 10/14/2020 9:35 PM

Notes: Will split into two fermenters, one with Verdant and one with US-05.

Cold brew 1 lb and dry bean with 4 oz (for 1 day) per batch. Same beans.

21-Nov-2020:
~4 oz whole beans added to each fermenter at 58F.

Cold brew made with 16 oz coarse ground beans and 64 oz filtered water. Refrigerate for 16-18 hr and filter. Add to keg or bottling bucket.

Both batches finished at 1.016, and were packaged on 22-Nov-20.

Full keg of the double coffeed English strain and 7.5 bottles of same beer with vanilla (~2 beans per 5 gal rate) instead of cold brew.

28.5 bottles (22 oz) of the American yeast version.

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 8/19/2018 7:36 PM

Notes:

Author:

Sensing Brewing

Boil Size: 65 Litres

Boil Time: 30

Boil Gravity: 8.9

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2020 10:37 AM

Notes:

Author:

gui_pires

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2020 8:05 AM

Notes:

Author:

Citradise

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2019 5:06 PM

Notes:

Author:

Dpkup

Boil Size: 13.67 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.3

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: 6/5/2019 5:33 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.25

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: 5/8/2019 6:31 PM

Notes:

Author:

Cory Meisch

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2018 6:40 AM

Notes: 3-80g bottles Yakult probiotic

This recipe uses a step mash with rests at 122F for 5 minutes, 153F for 70 minutes, and 169F for 10 minutes. Sparge and collect 6.5 gal of wort.

Boil wort for 10 minutes to sanitize without hops, then chill to 113F. Acidify to lactic acid to pH of 4.5. Pitch the lactobacillus (probiotics) directly into the boil kettle. Seal the boil kettle. Purge with CO2 periodically. Keep the temp at 113F for 36 hours or until the pH reaches 3.5.

Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill wort to 64F, pitch yeast, and ferment to SG 1.014. Add fruit and allow fermentation to finish.

Author:

Ricky Boyance

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 10.8

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2018 9:20 PM

Notes: 152° mash
13.6 OG

Author:

The Bakery Brewing

Boil Size: 570 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

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: 12/4/2018 7:02 PM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

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: 12/2/2018 7:33 AM

Notes: