All-grain Homebrew Beer Recipes | Page 93 | Browse 220,000+ at Brewer's Friend

Author:

grunner

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 1:44 AM

Notes:

Author:

Boil Size: 405 Litres

Boil Time: 90

Boil Gravity: 1.091

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: 11/12/2015 5:11 PM

Notes: 365 L @ 167 F MASH
16lb of Cascera at 20 min in boil
1 lb of Cinnamon sticks at 10 minutes of boil

Author:

DeclineBeers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 9/5/2019 3:57 AM

Notes: https://byo.com/article/pastry-beers/

Imprint Beer Co.’s Black Forest Cake Stout clone

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.028
IBU = 65 SRM = 69 ABV = 9.6%

Ingredients
15.5 lbs. (7 kg) American 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor) or 12 oz. (0.34 kg) toasted Ecuadorian cacao nibs
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)

Step by step
Several days before brewday, scrape open and cut the 5 vanilla beans into 1-inch (2.5-cm) segments and soak in vodka or Bourbon until ready to add to the secondary.

Mill the grains and mix with 6.8 gallons (25.7 L) of 167 °F (75 °C) strike water to reach a mash temperature of 155 °F (68 °C). Hold this temperature for 60 minutes. If you have soft water, you may want to hold off on adding the roasted grains and British crystal malts until the final 15 minutes of the mash. Vorlauf until your runnings are clear. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort. At this point, you may want to test the wort’s gravity. The goal should be to have 7 gallons (26.5 L) of 1.072 SG wort at the start of the boil. You can add dried malt extract (DME) at this point if the SG is low or you may want to wait until the beer is in the fermenter. If you wait to add the DME, be sure to add it after fermentation begins to calm down.

Boil the wort for 90 minutes or more, adding hops according to the ingredient list. After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.

Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing Cholaca/cacao nibs and vanilla extract, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.

Author:

tsalmi

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 69

Mash Thickness: 3.7

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: 11/10/2015 11:33 PM

Notes:

Author:

Svein Erik Aasen

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 7:12 PM

Notes: Mash at 67°C) for 90 minutes. Boil for a total of 90 minutes. Cool and pitch yeast at 7°C; let the temperature rise and ferment at 10°C

Found at http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-vienna-lager/

Author:

jessiepagan3

Boil Size: 5.1 Gallons

Boil Time: 90

Boil Gravity: 1.107

Efficiency: 52

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 1.75

Creation Date: 7/7/2016 10:01 PM

Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.

Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.

Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!

Note the 2-hour boil time.

The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.

If this is your first time brewing this, you'll want to make two 1 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.

*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*

Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.

After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).

*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*

After primary fermentation starts to slow down a bit, melt 2 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.

Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!

Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)

If you're bottling, use a priming solution made of 1.75 oz of priming sugar for a 2.75 gallon batch. Pitch this solution along with another 1/4 package of WLP099.

Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.

Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)

Happy Brewing and Cheers!

Author:

Brian Conn

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.25

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: 3/3/2018 4:01 AM

Notes:

Author:

hoffje12

Boil Size: 1.7 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 5/16/2016 8:20 PM

Notes: If jaggery is available then use 6 oz as a substitute for the sugars in the fermentables.

Author:

Nessie's Head

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2013 3:23 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 5:54 PM

Notes:

Author:

dazzla

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

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: 9/20/2015 7:15 AM

Notes: Won october 2015 homebrew competition at Sadlers ales.

Brewed and sold commercially January-march 2016

Author:

AshStomper

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2018 8:00 PM

Notes:

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 5:06 PM

Notes:

Author:

Dark-Farmer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 81

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: 11/8/2017 9:18 PM

Notes:

Author:

Jimantler

Boil Size: 2450 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.5

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: 6/15/2015 5:59 PM

Notes:

Author:

SlaughterCreekBrewer

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2013 8:25 AM

Notes:

Author:

adri_pell

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 4.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 11:00 PM

Notes:

Author:

Steout

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 11/23/2015 10:03 AM

Notes:

Author:

Zerosopp

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 2/28/2018 1:52 PM

Notes:

Author:

iron man brewing

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 4

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: 8/28/2016 1:45 PM

Notes: mash in38
61c 40m 70c 20m 76c 15m
begin for at 20c slowly raising temp to 22 by the last third of ferment