All-grain Homebrew Beer Recipes | Page 824 | Browse 215,000+ at Brewer's Friend

Author:

Sean Montgomery

Boil Size: 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: 3/24/2011 9:16 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.059

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 8:09 AM

Notes: I have adjusted the recipe to my efficiency and used malts that I thought were the closest to what would be available in 1914.

Invert made with raw cane sugar. 240 for 20 min.

pitched at 74

Author:

caje

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2014 6:06 PM

Notes:

Author:

Iltharion

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 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: 1/30/2018 9:35 PM

Notes:

Author:

Det Wulffske Øl

Boil Size: 28.6 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2018 9:44 AM

Notes: 1.plass dommerfavoritt - Lier og omegn hjemmebryggermesterskap 2018

Author:

Bakke Brygg

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2017 7:05 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Author:

Luke Rogers81

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2017 8:05 AM

Notes:

Author:

Gustavo Machado- Tilica's Beer

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.5 ° C

Priming Method: Injection

Priming Amount: 2 ml (6 g/L) priming sugar

Creation Date: 1/15/2017 4:03 AM

Notes: Fermentation (Primary): 18.5 - 19 until attenuation
Fermentation (Secondary): 2 days with +1˚c per day until 20.5 - 21c
Maturation: +10 days at 12.5-13.5c
Dry Hop: +5 days at 15 - 16c
Cold Crash: +5days at 0.5c

*c = celcius

Author:

Mateusz Sokalski

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 7:39 PM

Notes:

Author:

Error2k

Boil Size: 20 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 6:56 PM

Notes:

Author:

Patchworx Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 1.35

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: 7/31/2016 5:23 AM

Notes:

Author:

robertpowrie

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 5 grams/litre

Creation Date: 7/24/2016 11:41 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 6/28/2016 1:36 AM

Notes: Automatically generated specs are not correct. Original gravity is right on at 1.057, but final gravity was 1.014 not the 1.018 it shows above. ABV came out to 5.64%, not the 5.14 listed above.

This was my first All-Grain brewing. I added an additional pound of 2-row UK pale malt (10-lbs. instead of 9-lbs.) to the original recipe because I would be doing a batch sparge, which is not as efficient as an hour-long sparge. This raised the grain total by about 10%

I preheated my 10-gal. cooler mash tun and my 5-gal cooler HLT with 1 gallon each of boiling water. Drained the water out of the mash tun before starting the Mash.

Put in all 4 gallons of strike water heated up to 180°. Then did the dough-in and stirred everything well. Temp after mixing was a little high at 162° so I stirred in just a little less than half a gallon of our 45° well water. That brought the temp to 158° so I sealed up the mash tun and mashed for an hour.

After an hour in the mash I Vorlaufed until clear and then took a very small sample of the runnings on a saucer. When I put in a couple of drops of iodine to test for completeness of enzymatic action. Iodine diluted right out so knew it was OK to take the first runnings. Vorlaufed a little bit more just to be safe and then got 2¼ gallons of wort from that initial 4 gallons of strike water.

While waiting for the mash I had heated 4½-gallons of sparge water to 195°. I was looking for a boil volume of 6 to 6½-gallons so I added 3¾-gallons of Sparge water, pouring one gallon at a time, over the grain bed.

I stirred this up well and then Vourlaufed until clear. Then I took the second runnings into the boil kettle. Ended up with about 6¼-gallons in the boil kettle which was OK, but next time I will increase the sparge to get 6½-gallons in the boil kettle.

Turned on my burner and put the kettle on to boil! Had to keep taking it off and turning the flame down because it kept foaming up. Good news is I use an 11-gal. boil kettle, so it never boiled over. Finally got it to behave and it was boiling nicely 20-minutes after start.

Put in the 1-oz. Northern Brewer Hops and started the 60-minute boil. At 45-minutes I added the Irish Moss and inserted my copper wort cooler. At 2-minutes remaining I added the ½-oz. East Kent Goldings hops.

Took off the heat at 60-minutes, covered the wort and took inside to hook up wort cooler to sink. We have really cold water from our well (45°) and it only took 23-minutes to get the wort down to 70°. Took an Original Gravity reading at this point and it came out at 1.057 which was a little higher than the targeted 1.054.

I sanitized a whisk and a pair of scissors along with the Wyeast Smack Pack that I had activated the night before. I used my whisk to mix it in vigorously generating a lot of foam as I did so and then pitched the yeast. Think I might pitch first and then whisk next time to avoid pouring yeast on the foam of the wort.

Sealed up the primary fermentor with almost exactly 5-gallons in it (was hoping for 5½-gallons). Added the airlock and moved it over to a corner in my "Man-Grotto" (no door so it can't be a cave). The next day the airlock was bubbling constantly and vigorously. Temperature in the corner of the grotto stayed around 67°.

8-days later I racked it into my secondary fermenter so I was a day behind plan. Didn't quite get 5-gallons into the secondary (bummed) but there wasn't really that much trub in the primary. The beer was quite clear at this point.

11-days later I finally bottled it after taking the Final Gravity measurement. The Final Gravity was 1.014. Since OG was 1.057 that converts to an ABV of 5.646%

When bottling from the secondary fermentor, there was very little sediment in the bottom of the pail. Spilled too much beer while bottling, but ended up with 48 of the 12-oz. bottles. Will check in a week to see how the carbonization is going and adjust here when I do.

Author:

QuadConPana

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2016 1:27 PM

Notes:

Author:

Colton

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 6:30 PM

Notes:

Author:

Mulamanca

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 2:21 AM

Notes:

Author:

Marc ook

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 78

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: 10/11/2015 11:45 AM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

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: 7/26/2015 4:56 AM

Notes:

Author:

Roald

Boil Size: 60.2 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.9

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: 5/26/2015 11:51 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: force

Priming Amount: N/A

Creation Date: 3/27/2015 1:47 PM

Notes: Why the eff not?

Mash at 150F for an hour.
Add 0 min boil hops and let stand for 45 minutes.
Drop the temp Pitch and Ferment at 68F for the first two days, raising to 70F over the next two. when krausen falls, rack to CO2 flushed keg and dry hops (I use a wire mesh hop spider), leaving behind yeast cake. purge headspace a few times with CO2 and let fermentation finish for 7 days under a few lbs of pressure. 10 to 14 days total fermentation, basically.
Cold Crash to 38F, push out any remaining trub, and force carb. Should be really tasty in the next 5 days. Fresh is best!