All-grain Homebrew Beer Recipes | Page 87 | Browse 220,000+ at Brewer's Friend

Author:

dpatrickv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/7/2013 8:53 PM

Notes: 6 pounds of washed, halved, and frozen strawberries in a paint strainer bag to secondary,

Author:

oohlahlah

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: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2013 10:51 PM

Notes:

Author:

jesseb

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 1:54 PM

Notes:

Author:

Nebula Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.26

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 10/15/2019 1:28 AM

Notes: Brewed on October 19, 2019.

Author:

Moorhead

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2016 11:46 AM

Notes:

Author:

Larsen

Boil Size: 175 Litres

Boil Time: 60

Boil Gravity: 10.2

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2019 3:08 PM

Notes:

Author:

Planet Scott

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 75

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: 4/24/2014 2:57 PM

Notes: This is an attempt to replicate the Kasteel Winter.

Use 2 packs of Saf Ale US-05 and 1 pack of Safebrew T-58

Boil half a pound of lactose with 4 oz of dark chocolate bar, then add to keg and condition for 65 years.....Just kidding....At least three weeks or more.

Scored 45 out of 50 points at the 2015 Peach State Brew Off. Advanced to mini BOS, but was bumped out for being in the wrong category.

Author:

garrad21

Boil Size: 11.64 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2020 11:37 PM

Notes: Recipe from CB&B 2020 IPA edition:

5 gallon recipe

1.061 OG
1.008 FG

8.4 lbs pils
3.6 lbs flaked rice or rice flour

.18 oz Magnum @90
1.7 ml hop extract @90
.6 oz Mosaic @10
.6 oz Centennial @10
.6 oz Mosaic @WP (188F)
.6 oz Centennial @WP (188F)
2.8 oz Chinook @DH
2.8 oz Cascade @DH
1.4 oz Amarillo @DH

34/70 Yeast @ 65F

___________________________________________________

I don't have any hop extract, so I decided to use .75 oz of chinook. I built the water profile for a west coast IPA.

Author:

Djcpereira

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 12:07 AM

Notes:

Author:

liquid bread brewery

Boil Size: 7.5 Gallons

Boil Time: 90

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: 2/16/2012 7:20 PM

Notes: Honey is orange blossom honey and is added at end of primary directly to fermenter.

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 66 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 9 gallons. Mash strike temp is 4 gallons at 168. Sparge at 170 with the other 4 gallons Use Herms to keep mash range at 156 for 60 minutes

yeast accentuates plumy fruit flavors.

Author:

kblankenship11

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.75

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: 10/9/2018 6:18 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-orpheo-roja/

Use soft brewing water, acidified slightly if possible.

Mash grains for 60 minutes at 154°F (67°C). Follow boil schedule.
Ferment at 68°F (20°C), transfer, and condition in a secondary vessel for several days before bottling.

Bottle prime with the usual 0.75 cups (177 mL) dextrose, or corn sugar, per 5 gallon batch.

Chimay has a slightly higher level of carbonation than usual with the style of beer, so feel free to add a few extra teaspoons of priming sugar. It is also recommended to bottle in heavey-gauge, 750 mL bottles if possible (especially with the high level of carbonation). Standard beer bottles should be fine, but regular wine bottles won’t cut it.

When enjoying, pour into a goblet at around 50°F (10°C)

Author:

milo

Boil Size: 1.7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Fizz Drops

Priming Amount: 1

Creation Date: 1/15/2013 11:49 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 10:54 PM

Notes:

Author:

jhofstra

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2013 1:12 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

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: 1/21/2019 7:31 PM

Notes:

Author:

liquid bread brewery

Boil Size: 6 Gallons

Boil Time: 5

Boil Gravity: N/A

Efficiency: 80

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: 2/15/2012 5:10 PM

Notes: Honey is added at end of primary directly to fermenter and should be soft varietal like orange blossom.

1/2 minerals added at mash the other half added during the boil after sparging.

Lacto starter made with 2 gallons warm apple juice - 90 degrees plus. Pitch and let sit for one week. Add to primary when the yeast is pitched.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 6 gallons. Mash strike temp is 6 gallons at 130 degrees to hit protein rest at 120 for 15 min then raise for 45 minutes to 148 with Herms and then mash out at 170. Only collect first running's as all water added to mash. Collect 3 gallons after 90 min boil and add 1 gallon honey and 2 gallons Apple juice.

Author:

Betovar

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 3.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 150.1g

Creation Date: 9/2/2015 8:53 PM

Notes:

Author:

drunkmonk59

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 77

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: 1/23/2016 9:52 PM

Notes:

Author:

timplo

Boil Size: 32.6 Litres

Boil Time: 120

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 2.8

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: 5/12/2015 12:31 AM

Notes: Ideally wanted Thames Valley 1275 yeast: 77% avg attenuation.

Author:

klk

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

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: 11/27/2017 12:41 PM

Notes: https://byo.com/color/item/126-american-amber-style-profile

American Amber by the Numbers

OG: 1.045–1.060 (11.2–14.7°P)
FG: 1.010–1.015 (2.6–3.8°P)
SRM: 10–17 IBU: 25–40 ABV: 4.5–6.2%

Amber Waves
(5 gallons/19 L, all-grain)
OG = 1.051 (12.6 °P)
FG = 1.013 (3.2 °P)
IBU = 35 SRM = 10 ABV = 5.1%

Ingredients

9.5 lb. (4.3 kg) Great Western 2-row malt (2 °L)
(or light, North American 2-row)
0.75 lb. (340 g) Great Western crystal malt (40 °L)
0.5 lb. (227 g) Durst Munich malt (8 °L)
0.25 lb. (113 g) Great Western crystal malt (120 °L)
6.5 AAU Horizon hops, (60 min)
(0.5 oz./14 g at 13% alpha acids)
1.5 AAU Cascade hops, (10 min)
(0.25 oz./7 g at 6% alpha acids)
2.25 AAU Centennial hops, (10 min)
(0.25 oz./7 g at 9% alpha acids)
1.5 AAU Cascade hops, (0 min)
(0.25 oz./7 g at 6% alpha acids)
2.25 AAU Centennial hops, (0 min)
(0.25 oz./7 g at 9% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001
(California Ale) or Fermentis Safale US-05 yeast

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.040 (9.9°P).

Total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 9 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 1.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.