All-grain Homebrew Beer Recipes | Page 884 | Browse 215,000+ at Brewer's Friend

Author:

Richie

Boil Size: 5320 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 2.5

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: 9/8/2015 7:57 PM

Notes:

Author:

majarianj

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2022 1:22 PM

Notes:

Author:

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 77

Mash Thickness: 1.1

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: 8/5/2016 12:52 PM

Notes:

Author:

Tempe Closet Brewery

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 11.4

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 2:57 AM

Notes: Zest ~ 5lb Tangerines

Author:

B Reezy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 12:57 PM

Notes:

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.3

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: 11/19/2015 11:14 PM

Notes:

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 83

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2015 9:17 AM

Notes:

Author:

Ale

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3

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: 9/18/2015 6:48 PM

Notes: Fermentar a 19° por 7 dias

agregar la malta chocolate faltando 30 minutos para terminar el mash.

Author:

futur3h4wk

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 71

Mash Thickness: 1.4

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: 4/1/2014 8:43 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 9/2/2015 3:13 AM

Notes:

Author:

Mig

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 76

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Dextrose @ 18C

Priming Amount: 120g @ 31L

Creation Date: 8/24/2015 1:13 PM

Notes: 500 Billion Cells added from slury (target pitch 491)

Estimated Mash pH = 5.35
Pre-boil pH = 5.42
3ml lactic acid = 5.36
Post-boil pH = 5.00
pre-water Beer pH = 4.30 (09-09-15)

At 31.5L
OG = 1060
FG = 1015
ABV = 5.88%
IBU = 55.27
SRM = 9.33
pH = 4.30

at 34.5L (09-09-15)3l Sterile water added.
pH = 4.28

At 35.5L (1L+120g dextrose. Beer pH 4.31
OG = 1055
FG = 1014
ABV = 5.34%
IBU = 48.62
SRM = 8.60
pH = 4.31

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.63

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: 7/24/2015 3:47 AM

Notes: Wyeast 1010 or 1007
no Irish moss
mash at 151

Author:

TonyZ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 10:47 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 6:40 PM

Notes: Ferment at 77°F (25°C) for at least 13 days, and keep that temperature up any way you can (brew belts work great.

Rack off of yeast on day 7 and dry hop. Rack and bottle condition on day 13 if the final gravity has reached 1.010 or below.

Author:

Julien Huxley

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.2

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: 4/21/2015 2:10 AM

Notes: This is supposed to be a strong brown ale base brewed with maple sap and later enriched with real maple syrup.

Author:

pflynnku

Boil Size: 6.125 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

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: 3/16/2015 11:33 PM

Notes:

Author:

BamaPhil

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 2/18/2015 5:05 PM

Notes:

Author:

th Cap'n

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 4/4/2014 9:07 PM

Notes: Starter: 2.5L, 257g DME.

Ferment at basement room temp, which is 70-73 in July, 2014.

Author:

LongsandsBrewingCo

Boil Size: 900 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.75

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: 11/16/2015 12:11 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 1:13 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)