All-grain Homebrew Beer Recipes | Page 8 | Browse 225,000+ at Brewer's Friend

Author:

glh11

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2014 12:08 PM

Notes: I. One month or more before brew day prepare in a 1 pint mason jar makers mark Bourbon or whatever you like and 4 oz. of oak cubes. I also put in 3 Benilla vanilla beans cut up. Soak with oak one month or until they sink.

II. Four days before brew day make a huge starter using Wyeast1728. Use stirplate for best results. Follow favorite software recco.

III. There will be two mashes for this 6.25 gallon batch. The first mash is for kettle carmelaztion only/boil down. As opposed to taking just the first runnings this recipe is using a small separate mash/wort for boildown. Lot of work but delightful. End result will be one quart of caramelized wort.
Recipe:
I do this mash the day before main brew day. Set aside in the refrig.
A. Mash: ph5.4
5 lbs.,simpsons golden promise 2-Row
1/2 oz UK choc 250L
1/2 oz Roasted Barley
1/2 oz east kent goldings
1.50 gal/H2O at 156-58 for one hour.
Sparge for 20 minutes to get 6 qts and reserve balance for main boil. I mashed in a 5 gallon cooler in a bag.

Note: The gravity will be way higher than above recipe, due to the first mash with unfermentable dextrins and long chain sugars. Looking for sweetness/flavors. Hence, the final gravity will also be higher. Check gravity 2-3 times towards the end of primary.

IV. Main mash see receipe above. Mash 1.35 gal/lb at 152F., for two hrs. Add water to maintain heat or recirculate-HERMS/RIMS, Stirring occassionaly, then, Sparge.

V. Combine 1st/2nd mash in boil pot.

VI. Boil for 2 hours further caramelization.
I continue adding reserved wort to the boil over the 2 hours. Sitting in the chair sipping with my hand on the propane valve.

VII. Cool wort to 50F and transfer to fermenter. Put fermenter in an environment of 40-53F ambient. I use a 18 cubic foot chest freezer and a digital controller. Ferment cool/long.

VIII. Take gravity reading

IX. Blast with pure O2 for 1 minute.

X. Add Yeast Wyeast 1728 starter and shake.

XI. 4 hours blast with O2 for one minute

XII 8 hours blast with O2 for one minute

XIII. 12 hours blast with O2 for 30 sec. Yes I actually, get up for this.

VX. Primary fermentation for 3-4 weeks, your call.

XV.Day 7: Take gravity reading
Carefully stir or walk the yeast. Poly stir paddle small end. Be gentle as not to induce oxygen or splash. Get those yeast back to work.

Day 14:Take gravity reading before stirring.
Repeat procedure-walk yeast
Sanitation: Let you stir paddle live in a bucket of star-san next to the fermenter.
Let it now settle for one more week.

Day 21 take gravity reading.
Total of 21 days in fermenter

XVI.Day 21 transfere to secondary. Add oak cubes/two fresh vanilla beans only (not the oaked bourbon).(Save oaked bourbon for secondary if you want to add to it.) Taste after one week and continue to until desired flavor is achieved, then remove oak/beans. Leave in secondary for 3 weeks or desired length at 50-55F. Update: I dropped the temp the last week to 45 ambient: fermenter prob around 49-50.

XVII.Day 42 Bottling bucket. Taste for Bourbon/vanilla. This is for the few who like bourbon/vanilla. I add 12oz. of makers mark and 1/4 cup of (Pure Macormick vanilla 40% ABV) to bottling bucket. If you like more oak/bourbon add some of the bourbon that the oak soaked in. This brew is not for the weak of heart and impatient. Allow to bottle condition for quite some time. This is one hell of a delicious bourbon/vanilla scotch ale for a sipper, cooled to 50F, and drunk in what my wife calls my diva glass. Cheers Good brewing!

Update: Just tasted the first bottle 11/3/14. Still needs to go longer for best flavor. But, no kidding imo it is better than backwoods bastard. I just bought a case for $84 and compared the two. Mine is better hands down. I tweaked the recipe for what I think will be even better next spring when I make it again. (CHANGES)1.I will leave the oak cubes longer;2. Add 1 tbs more vanilla to secondary,and eliminate beans. 3. Increase hop rate-too sweet. 4. Added hops to kettle prep/caramelization batch. 5. Eliminated choc malt 450L and replaced with choc 250L.5. Increased roasted malt.6. Now cooling wort to 48-50F prior to racking to fermenter. Four wks secondary at 45 ambient. Also this ale needs 6 mos plus to age. Worth the wait!
UDATE 2:
Making this recipe this weekend. Adding 1/2 oz of magnum hops at 60 minutes. Beer was not quite bitter enough to match backwoods bastard. Also adding 1/2 cp more of makers mark bourbon.

Author:

FrankVilla

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 80.1

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: 2/12/2015 9:09 PM

Notes: Add 4oz at flame out of Coffee.

Add 1.5 vanilla beans after 2 months of conditioning.

Add 4oz of cold brewed coffee again at bottling with priming sugar

Author:

Chris Hamilton

Boil Size: 23.9 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: Table sugar

Priming Amount: 166 g

Creation Date: 1/8/2017 10:20 PM

Notes: This recipe has been scaled to 20L in the fermenter, and 78% efficiency.

Real Saison Dupont is carbonated to 3.5 volumes of CO2, but to prevent bottle explosions I'm going with 3.0.

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.3 oz

Creation Date: 1/28/2020 11:22 AM

Notes: Process for fermenting a low alcohol lager:
Ferment 2 weeks at 52°F
Let rise to 65°F For 1 week
Crash cool at 38°F for several days
Rack to secondary
Let rise to 65°F for 1 week
Crash cool at 38°F for 3 weeks

The rule for a lager, is it needs to be aged for several months, including fermentation, but then you need to drink quick! Several weeks in the bottle it's perfect, then it starts to fall off.

If you are using the Cream Ale Yeast Blend, you can ferment in the low to mid 60s (I prefer around 58-62°F) until fermentation starts to slow, then raise to the high 60S (68°F) for about a week. Leave it in the primary a total of about 4 weeks, to ensure all the sulfur has driven off (for single stage, or rack to secondary after 3 weeks for lagering.) Crash cool and keg or go straight to bottles.

Author:

nukebrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.4

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: 4/12/2015 5:01 AM

Notes:

Author:

Beard & Barrel Aleworks

Boil Size: 11.64 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/29/2019 6:33 PM

Notes: We brewed a 10g batch of this about 6 weeks ago. It turned out amazing. So much so we went through 4gallons at a small Xmas party in a night. Wowzer.

I posted some pictures of the initial test batch. The recipe has now been updated to reflect a larger batch since it was such a hit. We're still tweaking it a bit - thinking of adding some more grain to boost the abv to 5% and a bit more hops for that lemony finish.

Were hoping to brew this one in early January 2020.

Author:

MontiChristo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 8/24/2016 5:34 AM

Notes: Mash at 153 °F (67 °C) for 60 minutes. Ferment at 68 °F (20 °C) with for 7-14 days primary. Transfer to secondary for 7-14 days to clarify. Use a yeast starter made from a bottle of Bell's Oberon if available instead of WLP001.

Build up a starter of yeast from oberon dregs instead of California if available. Use only 1 oz coriander then.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 5/23/2014 3:30 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 30 min (beta-amylasesteg)
72 grader i 30 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 68 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 17 grader i 2-3 dager. Senk deretter til 10 grader eller lavere - gjerne til 2 grader om du har mulighet - ila. et par dager, og hold gjerne kaldt et par dager før tapping (totalt 20-28 dager).

Gjæralternativer: WLP802, Saflager 34/70

Author:

UgliestLemming

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 3:45 AM

Notes: Internal temp of ~78 for 5 days, lower to 65 for 2 days until fg reached, keg/secondary, condition for up to 4-8 weeks

Author:

bradyt88

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 94 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2019 4:37 PM

Notes: Brew Day
-Forgot Yeast nutrient

Fermentation Schedule:
-Pitched at 84F on top of first Dry Hop
-Ramped to 90F once active fermentation began (4 hours)
-Bumped up to 94F (10 hours after ramping to 90F), held until terminal gravity.

Author:

rolandblais

Boil Size: 1.25 Gallons

Boil Time: 60

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: 8/9/2012 8:12 PM

Notes: JALAPEÑO SAISON SPICY

6.2% ABV

60-MINUTE MASH AT 152 ° F
1 ¾ quarts water, plus 1 gallon for sparging
1.6 pounds Belgian Pilsner malt
0.1 pound Aromatic malt
0.02 pound Munich malt

60-MINUTE BOIL
0.08 ounce Pacific Jade hops, divided into halves
0.12 ounce Sorachi hops, divided into thirds
1 jalapeño pepper, chopped, with seeds
0.2 pound clear Belgian Candi Sugar
⅓ cup agave nectar (***listed as "Honey" under fermentables)

FERMENT
½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58
3 tablespoons agave nectar, for bottling

MASH:
In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently.
The temperature should reduce to 150 ° F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature.
If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches

170 ° F. Turn off the heat.

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains.
Recirculate the collected liquid through the grains once.

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil.
When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops.
Add the remaining Pacific Jade hops after 30 minutes,
one third of the Sorachi hops after 45 minutes,
the chopped jalapeño after 50 minutes,
and another third of the Sorachi hops after 55 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
At the 60-minute mark, turn off the heat,
add the remaining Sorachi hops,
the Belgian Candi Sugar,
and the agave nectar, and stir to dissolve the sugar.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark.
Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the agave nectar.
Two weeks after bottling, your beer will be ready to open.
Chill and share with friends, if you’re the sharing type.

Author:

Codan

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: 7 ozs

Creation Date: 10/2/2013 1:42 AM

Notes: Toasted 3-4 ozs of oak chips completely covered with bourbon, soaked for 7-10

Author:

geohound

Boil Size: 6.57 Gallons

Boil Time: 60

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: Dextrose

Priming Amount: 3.1 oz/5 gal

Creation Date: 5/29/2012 10:10 AM

Notes: Primary Fermentation: 4 days at 68 Degrees
Secondary Fermentation: 5 Days at 68 Degrees then cold crash for 3 days.
Additional Fermentation: Kegged, chilled and Carb'd for one week

Author:

Fedebrin

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 0.75

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: 9/11/2016 6:11 PM

Notes:

Author:

jlongstreet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 5:39 PM

Notes: vs. first batch: adding more hops: extra .5 oz of mosaic in whirlpool to make it 6.5 oz total, increasing and splitting dry hop: instead of 6oz for 4 days, 4oz near the end of fermentation and another 4oz after fermentation.

Adding 1lb of flaked oats.

Author:

ImV

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.044

Efficiency: 65

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: 3/13/2017 8:19 AM

Notes: Crush the mint leaves before adding to the boil

Also works well with T-58

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 11:51 AM

Notes:

Author:

TMA77

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: N/A

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: 5/5/2012 11:51 AM

Notes:

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 12:05 AM

Notes: Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell's Hopslam Ale possesses the most complex hopping schedule in the Bell's repertoire. Selected specifically because of their aromatic qualities, these Pacific Northwest varieties contribute a pungent blend of grapefruit, stone fruit, and floral notes. A generous malt bill and a solid dollop of honey provide just enough body to keep the balance in check, resulting in a remarkably drinkable rendition of the Double India Pale Ale style.

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

Primary Pour

Boil Size: 32 Litres

Boil Time: 150

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.6

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: 11/17/2018 10:53 AM

Notes: Used 15g of S04 yeast - a pack and a bit
80 degrees heated the strike water to (this was 4 degrees over the calc T based on my last recipe) - ended up with a high mash temperature around 68-69degrees at start and didn't lose much since only 25 mins. Next time will go 2 degrees only over the recommended and for such a short mash.
Ended up with around 19l of wort at target OG (1.065). High aeration achieved on decanting, pitched yeast about 20-25% full - but forgot to mix. Happily trucking on next day when checked, around 18 hours after start.
Forgot to add 1g chinook hops 10 mins before end, however given all 60g of hops were added right as the heater was turned off I expect a little bittering so shouldn't make a difference. Wort was very dark in comparison to what I expected, probably related to the time it took to boil off. May mean more caramelised flavour - will confirm when sampling!