All-grain Homebrew Beer Recipes | Page 879 | Browse 225,000+ at Brewer's Friend

Author:

Jonmsn

Boil Size: 26.5 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

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: 5/30/2017 2:30 PM

Notes:

Author:

Tim Bulin

Boil Size: 7.83 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 5.7 oz

Creation Date: 10/12/2021 1:32 PM

Notes:

Author:

Beer Foundry

Boil Size: 34 Litres

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

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: 6/10/2020 4:25 PM

Notes: Mash starts at 55 and ramps up slowly over at least 1 hour to 64 (can last over several hours!)
Add sugar 15 mins before end of boil.
Note 2 hour boil.
Final stages of fermentation may proceed slowly. Don't rush.
Bottle and age for 8-10 weeks, Will improve with more ageing up to 1 year.
Serve at 10 deg C.

Author:

Brianlewis32009

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2019 2:51 AM

Notes: After fermentation is over rack the beer over the apricots pure on a secondary

when secondary fermentation is over dry hop for 3 days

Author:

Vegan DIPA

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 3/19/2019 10:58 AM

Notes:

Author:

Switz007

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.25

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: 1/22/2019 8:30 PM

Notes:

Author:

hundel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/16/2018 3:07 PM

Notes: Boil off an extra gallon in fall for a strong dark brown ale

Author:

West Jersey Brew Co

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 2/20/2018 11:46 PM

Notes: For Shenny.

Loosely Inspired by Uinta's Grapefruit Hop Nosh.

For Grapefruit, skin 2-3 grapefruits (some recipe called for 2 oz). Add Grapefruit skin to hop-bag when dry-hopping and add weight. Peel Grapefruit, put in freezer, create a pulp, then add grapefruit pulp.

Reference:
https://www.homebrewtalk.com/forum/threads/all-graain-grapefruit-ipa.556510/
https://www.themadfermentationist.com/2013/06/grapefruit-american-pale-ale-recipe.html
https://www.themadfermentationist.com/2013/06/grapefruit-american-pale-ale-tasting.html

https://www.homebrewersassociation.org/homebrew-recipe/uinta-brewing-co-hop-nosh-tangerine/
https://www.brewtoad.com/recipes/unitas-hop-nosh

Author:

chielmeister

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2017 6:19 AM

Notes: first taste- quite nice, primarily nut and cara, little estery, blackprinz hits pallette at the end and top(scale down perhaps). 1st bottle opened 2 weeks prior to plan, may mellow by planned date. Also overly malty, could explore subbing part 2-row for lighter mouth feel

Author:

Mike Ward

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.33

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: 6/4/2017 8:06 PM

Notes: The yeast was a monster, it went through the yeast in 3 days. It finished at 1.010. The yeast worked so well it moved up my dry hop schedule so I'll be trying thus beer sooner than expected.
At the last minute I decided to add the Hybiscus (that I bought for a Saison). Nelson Sauvin gos to the Rose' side.

Author:

Boil Size: 7.5 Gallons

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: 1/27/2015 5:40 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 62

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 12:13 PM

Notes:

Author:

Lumber

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2016 7:52 AM

Notes:

Author:

SKmattie

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: 3

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: 7/29/2016 5:11 PM

Notes: Low alcohol "summer Ale"

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

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: 3/7/2016 6:49 PM

Notes:

Author:

oskila

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 2/24/2016 7:12 PM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 3

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: 9/13/2015 11:51 AM

Notes: Nimweeghse Mol - Reconstructed recipe.
Traditional Sweet and Sour Ale from Nijmegen (NL) area. Probably not entirely unlike Flanders Red.

Basics:
- Very pale malt (wind-malt)
- Boil 2/3 of first runnings with hops, boil second runnings briefly (lit. 'until it breaks').
- Mix and let cool for up to 10 hours, or until acidic enough (Here: I intend to feed Roeselare blend from an earler batch). Add (German) ale yeast starter.
- Dirung primary, gently boil 1/3 of first runnings down to thick brown syrup for about 3 days (Here: I will this replace with dark extract).
- After primary fermentation: prime with all the dark extract and drink within a week (or a bit longer in winter).
- Hops: local variety, lower Rhine valley, a bit like Spalt or Hersbruck would be my guess. Amount: '1/8 of the grain measure'. I presume by volume, as it's described at the time as sweet and sour, not bitter. Aim for no more than than 20EBU.
OG: 40-50 (Rhineland) pounds of grain per (Rhineland) barrel- I estimate: 1.050-1.060's

Transcription of recipe:
----------------------------------------
Wert van blanck gerste mout, sonder ietwes anders, gebrouwen.

Tot ijder ton mol, neemt 50 lb [=pond] gerstenmout, oock wel maar 39 en 40 lb.

Hoppert koockt 3/4 uurs of 1 uur. Onder den hoppert neemt men so veel hop als ontrent in een agtendeel, daer men kooren mede meet gaet.

Het mout daer men mol van brouwt moet hart gedroogt weesen.

Van de mol werden maar 2 roersels gedaen.

Het eerste roersel wert op de backen gepompt totdat het 2de heet is. Dan laat men het eerste roersel in de ketel pompen, tot op 15 a 16 ton naar die men op den back moet houden totdat het 1ste en 2de roersel cort is. Het eerste roersel, of hoppert, moet 1 uur of 3/4 uurs koocken, daeronder 1 agtendeel hop. Kort sijnde moet men het in de klaarkuijp lossen, gelost sijnde, soo pompt het nabier of 2de roersel in de ketel. Laat dat maar even koocken ofte deurbreecken. (Nota. Onder ‘t nabier doet men geen hop.) Lost het clan onder den hoppert in de klaarkuijp en laat dat heel rins omgaan. ‘t Moet wel 1 uurs of 10 staen, dog des soomers soo rins niet als des winters. (Nota. Des winters laat men’t soo rins werden als men het can crijgen.) Rijns sijnde, soo pompt het op de backen, laat het daerop heel koudt werden. Set dan het gift daermede. (Nota. Het gijl wert op de manier van soet bier geset.)

Het 2de roersel ofte nabier uijt de ketel gelost sijnde, soo pompt de 15 a 16 ton die gij van den hoppert op de backen gehouden hebt in de ketel, doet daer geen hop in en laat dat tot op 5 ton heel langhsaam verkoocken, totdat het soo dick als stroop is, en bewaart dit tot 1/2 uur tevoren eer gij aen’t vaten gaat. Laat dan het dicke bier als stroop bijschieten en vaat 1/2 uur daernaar.

Nota. Het dicke stroopachtige bier koockt somtijts wel 2 dagen. Hoe sagter en lancksamer het koockt, hoe beter. Den derden dagh wert de mol gevaet. Voor 1 ton mol wert 5 gl. betaalt.

Het eerste roersel moet 2/3 van het nat dat men van doen heeft groot wesen en het 2de 1/ 3 .

Nota. Men moet hoppert en nabier in de klaarkuijp lossen. En moet in de klaarkuijp staan een uur of 10, totdat het wat omgegaan is en geoordeelt wert blanck genoech te sijn. Wert die op de backen gepompt, en het gijl mede geset, het moet een sterk gift wesen, eer men vaat.

Nota. Men moet het op de backen heel coudt laten worden.

Uit: Rudolf Nunes Ferro, ‘Een verloren gewaand bierrecept herontdekt. De bereidingswijze van de Nijmeegse mol’ in: Jaarboek Numaga 1994, p. 43-52.

Author:

Palme

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

Mash Thickness: 3.5

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: 7/6/2015 8:14 AM

Notes: Brewdate: 08.07.2015

Author:

bdr0679

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 12:35 PM

Notes: ferment at 62 for 7 days
ferment at 69 for 14 days

Author:

redbarnclub

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 44

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: 3/31/2015 9:38 PM

Notes: