All-grain Homebrew Beer Recipes | Page 829 | Browse 220,000+ at Brewer's Friend

Author:

Open Graph Test User

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: 10/23/2012 11:06 PM

Notes:

Author:

stanibeer

Boil Size: 38 Litres

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 81

Mash Thickness: 7

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: 10/26/2016 7:32 AM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 85

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: 2/28/2016 6:31 AM

Notes:

Author:

DeeKay

Boil Size: 1500 Litres

Boil Time: 60

Boil Gravity: 1.061

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: 1/20/2015 11:02 AM

Notes:

Author:

Eric Stier

Boil Size: 4 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: 10/3/2011 1:35 AM

Notes: 2nd All Grain Batch

Author:

Hills

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 3/13/2015 5:37 AM

Notes: Mash in at 149 w/all but Acidulated
Rest for 60
Add crushed Acidulated
Rest and hold at 149 for an additional 60
Raise temp to 168 and sparge

Author:

St.Kjell

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Co2

Priming Amount: N/A

Creation Date: 1/27/2017 10:49 AM

Notes: 2 pk. gjær á 11,5 g.

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70.5

Mash Thickness: 1.5

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: 5/12/2021 2:23 PM

Notes: Hops as substitutions of Vanguard are:

Hallertau
Hersbrucker
Mount Hood
Liberty

I'm going to use Mount Hood

Notes from Brad, Northern Brewer Head Brewer:

“This recipe may seem overly simple, but that is for a reason. The true purpose of the intentionally basic grain bill and hop schedule is to highlight a truly unique yeast strain. Omega Yeast has released a single strain of Norwegian Kveik, and the results from this strain are truly impressive. Originally isolated from Omega’s Hornindal Kveik yeast blend, Lutra™ is a rapidly fermenting yeast strain with an incredible neutral flavor expression within a wildly remarkable temperature range. Fermented at traditional ale temperatures around 68F, Lutra™ produces nearly lager-like beers with an exceptionally clean and crisp finish with minimal ester production. On the other end of the temperature spectrum in the low 90F range, Lutra™ remains quite clean yet expresses a gentle ester profile that brings to mind the flavors of a traditional Kolsch strain. In addition to its incredibly clean and crisp flavor profile, Lutra™ is an absolute beast with an insatiable hunger for malt sugars - full attenuation can be achieved in mere days. With lower temps, I have found that this recipe can attenuate in 4 days, while elevated fermentation temperatures pare this down to 3. Of course, there are many factors that influence its performance, but it is a very rapidly fermenting yeast strain to be sure. Ensuring proper aeration/oxygenation will give the yeast cells everything they need to chow down on your wort to flip a batch at break-neck speed. Although temperature control is not particularly important, taking this strain up to normally forbidden heat levels will not be a detriment to this recipe. Go ahead, crank this one up and let it rip - you will be surprised at how quickly and cleanly Lutra™ gets the job done, and then it seems to magically drop out of suspension leaving a relatively clear beer in short order. It may be a “new” Kveik strain to most, but Lutra™ is certainly a legend in the making.”

Author:

Beez Home Brewery

Boil Size: 21.23 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2020 3:44 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 80

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: 9/30/2019 11:10 PM

Notes: Gladfield New England IPA - scaled from 25L to 23L https://www.gladfieldmalt.co.nz/brewing-recipes/#Gladfield-New-England-IPA
(21B. Specialty IPA)

Batch Size
25l

Ingredients:

Malts
4.45kg Gladfield Pilsner Malt (69%)
0.97kg Gladfield Munich Malt (15%)
0.65kg Flaked Wheat (10%)
0.39kg Rolled Oats (6%)

Hops
5mins – 50g Nelson Sauvin
Whirlpool – 25g Nelson Sauvin
Whirlpool – 25g Galaxy
Whirlpool – 25g Citra
Whirlpool – 25g Mosiac
Dry – 60g Citra
Dry – 25g Motueka
Dry – 25g Nelson Sauvin

Yeast
Lallemand Nottingham

Targets:
Original Gravity 1.064
IBU 42
Colour 9.5 EBC
Est ABV 6.5%
Mash at 70°C

Author:

Wrestle Brau

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

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: 7/10/2018 12:55 AM

Notes:

Author:

Redleg Ed

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 15psi

Creation Date: 2/20/2018 10:42 PM

Notes: Inspired by HBT's LLBeanJ's Bananas Foster recipe, but tweaked to use what I have on hand. Used One on One Creme Brulee flavoring a Licor 43 at kegging. Will use STC 1000+ Std Ale profile.
Pitch <72°F
SP0 72°F
dh0 12 hrs
SP1 64°F
dh1 5 Days
SP2 64°F
dh2 24 hrs
SP3 70°F
dh3 48 hrs
SP4 70°F
dh4 24 hrs
SP5 36°F
dh5 10.5 days

Author:

Timpani

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

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: 9/8/2017 1:34 PM

Notes:

Author:

WAWooldridge

Boil Size: 7.38 Gallons

Boil Time: 75

Boil Gravity: 1.023

Efficiency: 72

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: 9/7/2017 8:17 PM

Notes: Overall Impression: A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.
Aroma: Low to moderate oak wood smoke is the most prominent aroma component, but it can be subtle and complex. A low spicy, herbal, or floral hop aroma is typically present and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur is optional.
Appearance: Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly knit head with fantastic retention is distinctive. Murkiness is a fault.
Flavor: Moderately low to medium oak smoke flavor up front, which carries into the finish; the smoke can be more robust in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to solid bitterness is readily evident, which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present—dry, crisp finish. No sourness.
Mouthfeel: Light in body, with a crisp and dry finish. Carbonation is relatively high and can add a slight carbonic bite or prickly sensation—no alcohol warmth.
Comments: Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer) and known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries and some beer literature and traditionally made using a multi-step mash, a long boil (~2 hours), and multiple ale yeast strains. The beer is never filtered, but Isinglass is used to clarify before bottle conditioning and is traditionally served in tall conical glassware to accommodate the vigorous foam stand.
History: It developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). In the late 19th and early 20th centuries, its fame and popularity rapidly extended to other parts of the world. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of incredible popularity.
Characteristic Ingredients: Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate—traditional Polish, Czech, or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate.
Style Comparison: Similar in strength to a Berliner Weisse, but never sour and much more bitter. It has a smoked character but is less intense than in a Rauchbier. It has lower gravity than a Lichtenhainer but is more bitter and not sour. It's more bitter than a Gose, but no salt and spices.
Vital Statistics: OG: 1.028 – 1.032
IBUs: 20 – 35 FG: 1.006 – 1.012
SRM: 3 – 6 ABV: 2.5 – 3.3%
Commercial Examples: Live Oak Grodziskie
Tags: session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2017 6:31 PM

Notes: prep day: July 1
grind grains at 0.042 inches
measure water treatment - 2 tsp gypsum, 1 tsp calcium carbonate
measure hops - add 1 tsp Irish moss and 1 tsp yeast nutrient to final hop bag
measure starter ingredients - 5 oz DME, 1/4 tsp yeast nutrient, a few hop pellets
brew day: Sunday, July 2
pre-boil gravity 1.033
original gravity 1.048

racked a week later

bottled Friday, July 14
with 3.6 ounces (5/8 cup) corn sugar boiled in 4 cups tap water
F.G.: 1.009
Yield: 49 bottles, plus a healthy pint to drink!
This is delicious. I will definitely make this again.

Author:

Vitor89

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 1:06 AM

Notes:

Author:

Because

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: 27lbs

Creation Date: 8/15/2016 2:42 AM

Notes: Adding sugar to offset anticipated lower efficiency with 2 row.

Planning to add peaches to primary once yeast is about 80% attenuated.

Author:

Timox

Boil Size: 14.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 12:55 PM

Notes: 8.4 L 74 C mäskivesi, uuni 70
0 66
15 65, uuni 80
30 65
45 64.5, uuni 90
60 64, kiertoilma
75 64.5, uuni 110
90 65.5

Huuhteluvettä 11.5 L 85 C
OG 1.058
FG 1.012