All-grain Homebrew Beer Recipes | Page 632 | Browse 220,000+ at Brewer's Friend

Author:

Mystic Brewing

Boil Size: 7.00004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 84

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: 5/30/2011 2:14 AM

Notes:

Author:

Eric Stier

Boil Size: 4 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: 9/15/2011 1:39 AM

Notes:

Author:

Adam Smale

Boil Size: 2.1 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 97.47

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: 3/3/2012 8:36 PM

Notes:

Author:

hwall95

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 12:12 AM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

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: 8/1/2015 4:04 PM

Notes:

Author:

Dr Goodbeer

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2013 7:12 PM

Notes: 75 minute boil to reach target batch of 5.25 gals.

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 3.7 oz.

Creation Date: 3/7/2016 10:21 PM

Notes: Make 1L yeast starter at least 48 hrs prior to brew day.

Taste: Not a lot of maltyness, slight bitterness, not too much of a fan of the hop flavors.

Color: Color is perfect for a blonde ale - not a lot of sediment

Smell: Nise crisp smell with a slight florally aroma.

Things to Change: Change base malt from Golden Promise to Maris Otter. Try switching the order of the hops, or switching altogether.

Author:

deepdisco

Boil Size: 7.59 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 1/22/2022 12:19 PM

Notes:

Author:

Jaeho

Boil Size: 26.7 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 65.5 g

Creation Date: 9/20/2021 7:28 AM

Notes:

Author:

Boil Size: 25.4 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2019 6:43 PM

Notes:
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Author:

Milk The Funk

Boil Size: 1.8 Gallons

Boil Time: 60

Boil Gravity: 1.213

Efficiency: 76

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: 12/31/2018 8:42 PM

Notes:

Based on Tank 7 from Boulevard Brewing Company.

I first brewed this with Brettanomyces Lambicus. It was really, really good. Lots of fruit and bitterness. Quite earthy. Replace MO with Pilsner malt for a much, much crisper beer.

I pitch a huge amount of Brett into this without aerating it, leading to a very clean fermentation. I made a 1l starter that used about 8 days to ferment out (Brett Lambicus from White Labs is pretty agressive). It takes a couple of days for the yeast to settle down, brett isn't very good at flocculating. Keep an eye on FG to be sure it has fermented out properly when bottling.

The carafa malt is only to add a redish hue to the beer. Without it it might develop a light greenish hue, which isn't that nice (it gets quite pale - I like redish beers). The beer is quite foggy. I haven't tried adding anything to clear it out. Since there are no style guidelines - do as you please.

This beer will funk up over time. For a sweeter variant use Brett C which will not ferment out as dryly.

Author:

Limestone Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

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: 4/10/2018 12:40 AM

Notes:

Author:

garrad21

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2018 11:12 PM

Notes:

Author:

hines57

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: N/A

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: 2/20/2017 4:50 PM

Notes: True IBU is 5-7 target.
Use split Main and Cereal mashes.
1. Main Barley mash at 123F for 45 min.
2. Cereal mash + 1 lb crushed barley from main mash grain (note wheat is Raw crushed wheat) = 123F for 15 min (then save 1 Qt Turbid water for end of boil) Add more Mash water if needed to thin out , 155 for 15min, then near boiling to be added to main mash. Target = 155F for 45 min. Add Maltodextrin, Sugar, Turbid liquid and Yeast Neut at end of the boil. Primary Ferm in Carboy until slows then transfer to 10 gallon Rum Barrel. After ferm slows remove and bottle enough Lambic to replace volume of 5 lbs dried Apricots. Barrel for 1-2 years. Top off barrel with bottled lambic as needed. Note Brett will take down to 1.010 so ABV might be over 7%

Author:

Vitor Falcao

Boil Size: 50 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

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: 2/2/2017 8:17 PM

Notes: 8g de bicarbonato de sodio
6g carbonato de calcio
3g de sulfato de magnezio

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 9:10 PM

Notes: Ca 25 liter på dunk 1, Temperatur på 8-9 grader. Tørrhumlet dag 2 med 30 g Colombus.
Ca 15 liter på dunk 2. Temp: 8-9 grader. Tørrhumpet med 13 g Colombus på dag 2.

Author:

wilbur

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 1.33

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: 8/4/2015 11:09 PM

Notes: Came out great! Hints of pineapple and tangerine. Definitely gonna do this again.

Author:

Randomboy

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 2:53 PM

Notes:

Author:

Brianlewis32009

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 12.71 psi

Creation Date: 12/30/2013 2:52 AM

Notes:

Author:

cowace2

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: 1.25

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: 3/14/2013 3:47 PM

Notes: 2 L Starter

Primary @ 68
Secondary @ 68 for 1 week, 34 for 1 week

Dry hop in secondary