All-grain Homebrew Beer Recipes | Page 12 | Browse 215,000+ at Brewer's Friend

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 3/5/2015 7:09 PM

Notes:

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: TBD

Creation Date: 11/14/2016 1:15 AM

Notes: Firestone Walker Union Jack IPA. In their own words…”An aggressively hopped West Coast-style IPA. Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics. Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew. A true tribute to the style that put the West Coast on the craft beer map.” I was able to collect the following recipe details from their website http://www.firestonebeer.com/beers/products/union-jack 1.060 Original Gravity; 7.5% ABV; 70 IBUs; Light Amber Color (8 SRM)

Dry Hop Schedule

After about 1 week in the primary, transfer to a secondary and dry hop with 1 oz Amarillo, 1 oz Cascade, and 1 oz Centennial.

After about 1 week in the secondary, transfer to a third vessel and dry hop with 1 oz Citra, 1 oz Chinook, and 1 oz Simco.

Carbonate to ~2.5 volumes of CO2 (moderate-high) and enjoy!

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 67

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: 3/24/2016 5:14 AM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.25

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: 11/15/2013 8:42 PM

Notes: ===11-16-13===
- Subs: Magnum for bittering. Very high alpha kent goldings, so only used 1.5oz on each addition.
- OG: 1.109 (refracto)
- 12-2-13 FG: 1.04 Sooo, wow. It's definitely not done. And only bubbling every 2 minutes. Going to make starter of some leftover 001 and try pitching again. wtf.
- 12-15-13 FG: 1.036 (hydro). Holy crap. So slow. May pitch some sort of high gravity yeast and add some nutrient? blech. Been reading up on this issue of stuck fermentation. Apparently, for this massive a beer, a 1L starter isn't enough. Next time: 2L starter and aerate the shit out of it. Then immediately start another 1L starter and pitch after high krousen in primary. Pitching 1 packet of dried champagne yeast AND a 1L starter of champagne yeast.
- 12-28-13 FG: 1.034 Pitching WLP009 Super High Gravity Yeast in a 2L starter to try and finish the job.
-1-18-13 FG: 1.024 Yay WLP009! It seems like there's positive pressure on the bubbler, so I'm going to let it go a few more weeks. Added 1.5tsp yeast energizer and 1.5tsp yeast nutrient.
- 2-17-14 FG: 1.02 Racked to secondary (tertiary?) 2oz American Medium toast oak blocks, soaked in Rye Whisky for 1.5hrs. Was about 1/2 cup of whisky added.

Author:

Shatinator

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 11/19/2012 5:31 AM

Notes: 76% Att = 6.76% ABV

Placed 4th in the 2013 UMMO with iteration #1.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/14/2014 3:22 PM

Notes: I vår friske ingefær-ale bruker vi fersk ingefær. Vi anbefaler en mengde mellom 250 g (mildt) og 1 kg (veldig kraftig). 500 g kan være et greit utgangspunkt og gir et godt merkbart, men ikke totalt dominerende ingefær-preg.

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP028, WLP051, WLP090, Danstar Nottingham

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 2:49 AM

Notes: Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410

4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*)
-OR-
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter*)

Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.

Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.

This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).

1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2014 8:31 PM

Notes:

Author:

jkircher

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 7:14 PM

Notes: Cold condition in secondary at 45 degrees for 3-4 weeks. Or 6-8 at 55.

Ferment near 75 for esters.

Author:

coffbr01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

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: 4/12/2015 10:09 PM

Notes:

Author:

Marriedtoahotlibrarian2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 4:39 AM

Notes: Old Faithful.

Author:

Cali Duck

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.3

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: 5/9/2018 8:29 PM

Notes: Once primary fermentation completes, give 1-2 day diacetyl rest. During this time, chop up a whole seedless watermelon into cubes and freeze for 1-2 days. This will pasteurize the watermelon. Defrost and beat watermelon to a chunky pulp. Pour into primary or place in bottom of secondary and rack beer on top, then cold crash for 1-2 days. My spigot clogged on me with watermelon chunks so I had to use a racking cane to the keg. Package, carbonate, and serve!

Author:

Sleepy dog brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 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: 7/31/2015 9:54 PM

Notes: add brown sugar last 10 min of boil.
add 1 gal unpasteurized apple cider to primary 3 days after fermentation has begun.
If you can't find unpasteurized you can use pasteurized but with no preservatives.

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 5:09 PM

Notes:

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 45

Boil Gravity: N/A

Efficiency: 72

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: 7/19/2012 12:09 AM

Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend.

Author:

Koolaid

Boil Size: 15.5 Gallons

Boil Time: 120

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 3:41 PM

Notes:

Author:

Brews Brother

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 8:00 PM

Notes: Additional: 1 vanilla bean, 4 oz. cacao nibs, 5 oz. medium roast coffee, soaked in vodka for 2 weeks

Author:

taylor.foreman19

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/20/2015 6:13 PM

Notes:

Author:

RobO

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 12:40 AM

Notes:

Author:

Aussie Brewer Blog

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

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: 9/25/2017 2:36 AM

Notes: