All-grain Homebrew Beer Recipes | Page 79 | Browse 225,000+ at Brewer's Friend

Author:

keithouweneel@gmail.com

Boil Size: 7.8 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

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: 9/17/2014 6:56 PM

Notes: Modified from:

http://www.classiccitybrew.com/recipes.html

These were in the original BIAB version:
American - Caramel/Crystal 120L
German - Dark Munich

Author:

LenTex

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 1.5 oz each

Creation Date: 8/16/2012 7:21 PM

Notes: 4 oz dark 70% cacao chocolate last 5 minutes of boil. Will add 12 (coffee sized) cups of cold brewed coffee to the wort in the primary. Then after the secondary, will add 350 ml of decent whiskey to the bottling bucket and mix thoroughly before bottling.

Author:

bradyt88

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2020 2:15 PM

Notes: Used dried malt extract due to batch size limitations with system. Use malt base malt if possible.

Drew about a gallon of boiling wort into a stainless mixing bowl. Mixed PB powder into the hot wort with cake mixer the. Added the mixture back into the kettle during whirlpool.

Underpitched yeast and fermented at 72F.

Did not add freeze dried bananas. May try on the next batch.

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

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: 6/27/2016 12:32 AM

Notes:

Author:

Head First

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2015 8:44 PM

Notes:

Author:

jebar77@comcast.net

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2014 1:42 AM

Notes: 2nd place over all at Muckys annual home brew contest july 2014.

3rd place peoples choice, beans and brew, koa middlebro
2015, june 20

Author:

Bgaspard1777

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 19 psi @ 50 F

Creation Date: 9/13/2013 6:07 PM

Notes: - No Starter, use 2 packs of yeast. Can sub Safale US-05

-Ferment at 68 Degrees for 10-14 days before bottling.

Author:

Mall

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 11:59 PM

Notes:

Author:

Woozy

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Dextrose for 24L

Priming Amount: 138

Creation Date: 2/23/2016 2:25 AM

Notes: Pitch yeast 18c let rise 1c every 2 days

Author:

ImV

Boil Size: 12.5 Litres

Boil Time: 80

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 3

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: 3/2/2016 1:08 PM

Notes: Brew day - 06/03

06/03
Collected = 3+8+2 = 13 liters of wort

OG: 1.052 at 30C

07/03
Collected 9 liters wort
Pitched yeast at 15C

14/03
Added 700ml pureed watermelon

25/03
Bottling FG 1.01
Bottling volume - 9.5 liter

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2013 3:12 PM

Notes: Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.

I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).

Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.

Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.

Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle.

Author:

Mig

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 74

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 8:57 PM

Notes: Fir flavour with out harshness add carafa III 60 minutes into mash and add chocolate afte mash is complete and at the start of sparge

Author:

Robbyrob08

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2019 3:20 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

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: 1/22/2015 11:09 PM

Notes: Honey added last 45 min of Boil

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 77

Mash Thickness: 1.5

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: 3/8/2016 9:52 PM

Notes: Somewhere between a Czech Pils and German Pils. Probably too hoppy for the style. I don't care. I don't care. I don't care. It's not for competition. It's for drinking.

Author:

banjo boys brew

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 82

Mash Thickness: 1.3

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: 2/24/2015 6:42 PM

Notes:

Author:

Lycan

Boil Size: 8.5 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: N/A

Priming Amount: N/A

Creation Date: 3/4/2012 4:01 PM

Notes: Add a second smack pack to help bring down the gravity of the beer.

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

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: 11/8/2015 5:08 PM

Notes:

Author:

Endre

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2018 11:49 AM

Notes: Watch pH in mash, sparge and boil close (5,2 is ideal).
Avoid scorching, caramelization and aeration of the boiling wort.
Ferment at 10 deg C for 2-3 weeks.
Rack to keg and lager at 1 deg C for 4 weeks.
Fine the beer with gelatin or filter with 1-3 micron filter.
Carbonate to 3 volumes and transfer to clear glass bottles.
Leave bottles in sunlight for 1 day.
Serve at 4 deg C, lime wedge in bottleneck optional.

-Enjoy-