All-grain Homebrew Beer Recipes | Page 798 | Browse 225,000+ at Brewer's Friend

Author:

Vinnnie

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

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: 2/26/2015 1:56 AM

Notes:

Author:

TigerDave

Boil Size: 6.56 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 10/2/2020 6:59 PM

Notes: (Note: Water Chemistry is based on my Source Water Profile. YMMV!)

This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.

DIRECTIONS:

Mash for 40 minutes at 154°F (68°C), then for 10 minutes at 162°F (72°C). Mash out at 171°F (77°C). Boil for 60 minutes following the hops and additions schedule. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 66°F (19°C).

We do two dry-hop additions: one at 30 percent attenuation (about 1.048) and then again at about 1.024. We divide the dry-hop total weight evenly between the two additions.

Author:

Wolf Pack Brewing

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.6

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: 5/18/2020 2:16 AM

Notes: Soak Vanilla beans in 350ml of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

Author:

Aleworks

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2019 8:37 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.75

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: 10/28/2018 1:04 PM

Notes:

Author:

DaBe@rsguy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 8/1/2018 7:45 PM

Notes:

Author:

chrisk73

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

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: 5/16/2018 4:03 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 60

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: 6/10/2017 4:45 PM

Notes: Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear.

Note: use flaked maize, not corn. Maize was in in my list on this calculator.

Author:

Midas Nanobrasserie

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

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: 5/22/2017 7:38 PM

Notes:

Author:

MinoDev

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 5:46 PM

Notes: Czech-Inspired American Malt Liquor
Or 34B Mixed Style of 3B Czech Premium Pale Lager
Vital Statistics: OG: 1.044 – 1.060 IBUs: 30 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.8%
& 1B American Malt Liquor
Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 18 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3%

Used Safale s-04
Wyeast 2007 Pilsen lager yeast
// Czech: consider Wyeast 2001 or WLP800
// http://byo.com/mead/item/3030-pilsner-urquell-clone

Olde English 800
5 Gallons

OG: 1.055 (13.5)
FG: 1.004 (1)
ABV: 7%
Color: 4.5 SRM
Bittering Units: 14

3.5 lbs. American 2-row pale malt
3.75 lbs. American 6-row malt
3 lbs. flaked corn (PPG: 40, Lovi: .5)
2 HBU (56 MBU) American Cluster hops (pellets) - 105 minutes (bittering)
1.5 HBU (43 MBU) American Nugget hops (pellets) - 105 minutes (bittering)
1/4 tsp. Irish moss
Wyeast 2007 Pilsen Lager yeast
// incorporate aroma hops: .25oz Hallertau 3.4%aa 1min
// and/or sub 1oz Hallertau 4.1%aa 60min & .21oz 1min
or
// 8.75 AAU Cluster hops (60 mins) (1.3 oz./38 g of 6.5% alpha acids)
// 3.75 AAU Saaz (Zatek) hops (15 mins) (0.93 oz./27 g of 4% alpha acids)

Author:

GMB

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2017 8:12 AM

Notes:

Author:

Gary F

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.07

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: 8/7/2016 12:09 PM

Notes: A bit cloying. This was based off of Jamil's Old Yule Loggy. I probably won't brew again.

Author:

Lumber

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 11:40 AM

Notes:

Author:

duncans

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 5:25 PM

Notes:

Author:

Woozy

Boil Size: 37.57 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12.5 ° C

Priming Method: N/A

Priming Amount: 100g

Creation Date: 6/30/2015 4:47 AM

Notes: hydrate 1 yest packet
Ferm between 10-15c

Author:

gcenter

Boil Size: 4.64 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 78

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 3.1 oz

Creation Date: 1/9/2014 5:44 AM

Notes: ACTUAL:

Decoction Mashed.

- Mashed in with 120F water to reach +/- 110. Held for 10 minutes.
- 1st decoction (1/3 of mash). decoction brought to 150, held for 15 min. Brought to boil, boil for 10 min, returned to mash.
- Temp check 125F, then immediately to 2nd decoction.
- 2nd decoction (1/3 of mash), brought to boil, boil for 10 min, returned to mash. (temp check here was supposed to be 150, only hit 135, so proceeded with additional decoctions to bring temp up)
- 3rd decoction (1/3 of mash), brought to boil then added back to mash.
- 4th decoction (1/3 of mash) brought to boil then added back to mash. Temp check at +/- 145F. Held here for 30 min.
- Stirred in rice hulls, sparged with 175F.

2 Gallons into Fermenter

Pre-Boil Gravity: 1.033
Original Gravity: 1.051
(ended with 85% efficiency)

Used 15ml of 3068 Smack Pack, intentionally underpitched. Pitched at 60F. Fermentation vessel in ambient 66F room, will let fermentation rise naturally.

12 hours after pitching, beer is at 64 deg, no visible fermentation yet.
24 hours after pitching, beer is at 67 deg, no visible fermentation.
36 hours after pitching, beer is at 69 deg, visible fermentation, krausen on top.
48 hours after pitching, beer is at 70 deg, thick krausen, vigorous fermentation

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2017 9:42 AM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2017 5:15 PM

Notes: Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.

The number from the Recipe at the link were way off. Scaled it down even further to get to the correct OG/FG and ABV

Author:

89Sean

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.34

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: co2

Priming Amount: 1.2 bar

Creation Date: 2/11/2019 4:47 PM

Notes:

Author:

Old Standby Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 6/21/2021 11:09 PM

Notes: Actual mash pH=5.35 after Gypsum addition.

20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.

Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013

After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.

Cheers!

Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using fresh Yakima Valley Sabro hops, you get a bolder and brighter, more concentrated flavor & aroma which really shows in your finished beer. Sabro produces tropical fruit & citrus flavors, along with unique, but subtle, cedar & cream character.