All-grain Homebrew Beer Recipes | Page 901 | Browse 215,000+ at Brewer's Friend

Author:

MikeJSmith

Boil Size: 3.6 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 67

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: 6/20/2015 6:41 PM

Notes:

Author:

cromero467

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 1/16/2016 2:01 PM

Notes: OG = 1.062 on 1/17/16

SG = 1.012 on 1/24/16 ABV ~6.5%

Author:

Drdub

Boil Size: 15 Litres

Boil Time: 70

Boil Gravity: 1.03

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: 12/7/2016 7:36 AM

Notes:

Author:

Maltose Falcons

Boil Size: 32.03 Gallons

Boil Time: 90

Boil Gravity: 1.074

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: 8/31/2021 5:38 AM

Notes: Special Instructions / Notes:
6.75 lbs Flaked Oat (Quaker Old Fashion, half toasted at 350F for 25 minutes)

Might be a small smokey thing with this one since the burner under the mash kettle was going while the pump stop recirculating the wort. *sigh* Otherwise, very smooth brewday with minimal hassles 1 week on and the beer has been fermented at 65F with no problems. Pulled out of the fermentation fridge to put in the new beer. Still a big fluffy head on top.

My (Drew) portion definitely carried a smoky note to it. In order to combat it, I added 2 oz of French Oak cubes (soaked in Tequila for 6 months) directly to the keg in a hop sack for 1 week prior to serving. To add an extra bump a fresh extract of coriander (about 2 oz) and 20 drops of Red pepper extract and 20 drops of black pepper extract were added to the keg post carbonation. This part became known as "One Night in Tijuana" and was utterly destroyed at the 2012 Southern California Homebrewers Fest.

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 3/2/2021 8:25 PM

Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

Author:

plc82718

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 19

Efficiency: 77

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2020 12:54 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2020 6:18 AM

Notes:

Author:

Nils P

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/4/2020 12:03 PM

Notes:

Author:

Ivan Barenboim

Boil Size: 26.73 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 3/15/2019 1:33 AM

Notes:

Author:

BrewFabInd.

Boil Size: 145 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 72

Mash Thickness: 1.25

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: 8/29/2018 6:45 PM

Notes:

Author:

mytdil6

Boil Size: 3.8 Gallons

Boil Time: 45

Boil Gravity: 1.057

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 7/13/2017 6:09 PM

Notes:

Author:

ragingmoon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 5/15/2017 12:57 PM

Notes: Modeled after Kona Big Wave
1L Starter - 3.6 oz DME

Author:

Madeira

Boil Size: 115 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2014 1:09 AM

Notes: dia 02/05/2025
adicionado 1.2kg açucar cristal na fervura
Após fervura
após fervura adicionado 17L de água
Brix: 11,7 - OG : 1.048
Temperatura Fermentação 15°C do dia 02mai25 ao dia 08mai25
Temperatura Fermentação 17°C do dia 08mai25 ao dia ??mai25
obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água.
usado fermento W34-70 que já estava no fermentador usado 2 vez e 5 meses guardado após o último uso no próprio fermentador
não Foi colocado nutrientes antes do mosto pronto.
em 30 horas já estava fermentando.
Temperatura do mosto pós resfriado de placas : 26,5°C

dia 19/12/2024
Antes da Fervura 118L : Brix 8.8
adicionado 2kg açucar demerara na fervura
Após fervura
após fervura adicionado 10L de água
Brix: 11,5 - OG : 1.04714
Temperatura Fermentação 15°C do dia 19dez24 ao dia 04jan25
obs: água lavagem e água de mostura 2g sulfato cálcio, 2g sal, 2g sulfato magnésio, 1g zinco em cada uma das água.
usado fermento W34-70 que já estava no fermentador usado 1 vez
Foi colocado nutrientes antes do mosto pronto.
em 12 horas já estava fermentando.
Temperatura do mosto pós resfriado de placas : 26,5°C

dia 15/11/2024
Antes da Fervura 65L : Brix 16
após fervura adicionado 20L de água
após Fervura : No fermentador c/ água
adicionado 550g açucar cristal invertido ácido lático
sendo 50L Fermentador PP : Brix 11,6 SG 1.045 PH: 5,2
adicionado 600g açucar cristal invertido ácido lático
sendo 60L Fermentador Inox : Brix 11,6 SG 1.045 PH: 5,0
Temperatura Fermentação 18°C do dia 15 ao dia 23
dia 23/11 baixado pra 15°C
dia 23/11 Brix: 2,4 FG: 1,009 ABV:4,9% PH: 4,5/4,6

dia 07/11/2024
Antes da Fervura 65L : Brix 11,7
adicionado 1,3kg mel : Brix 13,6
adicionado 20L de água
após Fervura : No fermentador c/ água 75L Brix 11,2
Temperatura Fermentação 13°C do dia 7 ao dia 15
Temperatura Fermentação 17°C do dia 15 ao dia ??
Baixar temperatura para ??°C Cold Crash

Dia 16 dez 2020
50L Apa
Início 7:30h
Antes da Fervura 61L densidade : 1.042 Brix: 10.8 ph : 5.5
2g sulfato cálcio, 2g sal, 500mg magnésio, 500mg zinco
Depois da Fervura 46L densidade : 1.048 Brix:12.4 ph : 5.5
22/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4
23/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4
26/dez add 170g Amarillo 8,5% AA YCHHOPS para 45 L de Apa sendo 3,7g por Litro.
27/dez add 1,537g manga Palmer cozida e congelada

Author:

Continental

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2016 3:04 PM

Notes:

Author:

Jonni Birkhaug

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.1

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: 9/24/2016 10:39 AM

Notes: Bestill Flaka Mais ukvernet

1 pose gjær

Author:

Sáez & Son

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2016 5:27 PM

Notes:

Author:

SAF

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 2.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 24 ° C

Priming Method: Sugar

Priming Amount: 200

Creation Date: 4/24/2016 9:00 PM

Notes: Enhanced Double Decoction Mash (rests at 50, 67 and 77)
- mash in @ 40, rest 5 min
- decoct, heat removed mash to 50, rest 10min
- heat removed mash to 72, rest 15-20min
- boil removed mash for 10-20min
- add in enough boiling mash to hit protein rest @ 50, rest 15-20min
- add in remaining boiling mash to hit 67, rest 60min
- decoct and boil removed mash for 10-20min
- add in removed mash to hit mash out @ 77, rest 15min
- sparge @ 77
- boil 90 min, follow hop/sugar schedule
- pitch yeast @19 let rise to 24 naturally, ferment for 2 weeks
- transfer to secondary, pitch gelatin and cold condition @ 50 for 1 week
- rack to bottling bucket and repitch 1/2 pack 1762 yeast, carbonate to 4 vols in champagne bottles

Author:

Oskar

Boil Size: 8 Litres

Boil Time: 90

Boil Gravity: 1.06

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: 12/7/2015 12:34 PM

Notes: v. 2

Author:

StrangeQuark

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.039

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: 1/15/2015 10:36 AM

Notes:

Author:

Kyle Krause

Boil Size: 6 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: 3/7/2011 2:03 AM

Notes: