All-grain Homebrew Beer Recipes | Page 14 | Browse 215,000+ at Brewer's Friend

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 8 oz

Creation Date: 7/19/2013 8:00 PM

Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy.

Primary fermentation 10-14 days.

Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days.

OG 1.054
FG 1.010
ABV 5.78%

OG 1.052
FG
ABV

Author:

garrad21

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2014 2:46 PM

Notes: Founder's Centennial IPA based on numbers given by brewery.

10% carapils
5% munich
5% C-50 or C-60
2.5% caramunich

Brewed on 7/18. Hit OG of 1.062.
Pitched slurry of US-05 on 7/19.
Checked gravity on 7/26. 1.010.
Checked gravity on 7/29 and 7/30. still 1.010.
Dryhopped on 7/30.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 65

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: 1/4/2017 7:35 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2014 6:55 PM

Notes: Dry hop:
2oz Amarillo
2oz Simcoe
I like to split the additions in half over the 2 weeks

*Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it.

**Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent.

That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on.

I just had a slightly tweaked version take 1st place for IIPAs in a competition.

Author:

Herr Braumeister

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.25

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: 9/9/2015 5:05 AM

Notes: Don't dump the nibs into the kettle - use hop bag.

Could substitute a slightly larger amount of pale chocolate malt for the standard chocolate; about a quarter to half pound more.

Brewer's Friend recommends 3.49 gallons of water for sparge, but kettle volume was a bit low. Next time use at least 4 gallons.

Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf

3rd place at 2021 Amador County Fair.

Author:

doucet.stacey@gmail.com

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: table sugar

Priming Amount: 68g for 11 litres

Creation Date: 5/22/2018 11:43 PM

Notes: FG: 1.008

Just enough residual sweetness, well balance hop aromas, flavor and bitterness.

ABV approximately 7%

Well balanced bitterness and residual sugar, just enough cara, maybe a little less dark next time.

Author:

drlind525@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 9:00 PM

Notes: 3.4 - 1.3 = 2.1. Batch sparge with 4 gallons

0.8L + 1.6 oz = 1.020 SG starter. 132 billion cells

Author:

Hopster 123

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 10:20 PM

Notes: On the brew date, I sanitized an 8 oz mason jar and filled with freshly brewed (strong) coffee and refrigerated it. Added coffee to keg prior to adding beer.

I used the recipe from the Heretic Shallow Grave Porter, via Morebeer. I then made the coffee addition mentioned above to increase the coffee flavor. I have brewed this once before and it came out awesome. Heretic did a great job with the recipe. The coffee addition made it even better. This is a regular recipe for me! Strongly recommended.

Author:

MontiChristo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.154

Efficiency: 90

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: 4/20/2016 3:14 AM

Notes: Ingredients: (for 1 gallon)
1 tsp ancient forest tea
1 tsp Yerba mate
1/4 stick cinnamon
1/8 tsp mace
2 oz whole ginger pieces
2 allspice berries
1 tsp whole cloves
1 tsp whole nutmegs
1/8 tsp star ground anise
1/8 tsp star anise seeds

3 lb orange blossom honey
12 oz apple cider
2 clementines (no pits)
3 oz molasses
3 oz maple syrup

Main Instructions
1. Start by making 2 cups of tea using all the spices down to the anise seed
2. Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
3. Add 3 lbs orange blossom honey to a one gallon carboy.
4. Add 12 oz apple cider, 3 oz molasses, and 3 oz maple syrup
5. Add the juice of 2 cuties and peels without the pith.
6. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (add these again at 2/3 (approx 1.08) & 1/3 (approx 1.04) sugar break.)
7. Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
8. Add spring water to a 1/2 cup shy of one gallon.
9. Add a slurry of Wyeast 1388 or WPL500 (if 1388 is not available)

Post Fermentation
1. Add one vanilla bean and age for 2-4 weeks or until desired vanilla flavor is reached.
2. Add 1tsp of rehydrated bentonite to clarify then cold crash for a week
3. Bottle with carbonation drops (1 per 250 ml).
4. Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December!

Author:

mytdil6

Boil Size: 4 Gallons

Boil Time: 20

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 3/27/2018 7:04 PM

Notes:

Author:

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 2/24/2016 11:12 AM

Notes: Yeast
------------------------------------------
1. sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
2. use to make 1L starter
24-36hrs @ 25c

Ferment
------------------------------------------
20c 3 days
23c 1 day (ensure full attenuation)
+2 days for acetaldehyde reabsorption
Never rack into secondary
bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

Priming sugar (+0.5% abv)
--------------------------
8g/bottle
10.5g/L
200g/19L keg
Coopers primes kegs with sugar.
Condition bottles or kegs at 20 °C
should be well carbonated within a week.
due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
However the beer will benefit from a few weeks maturation.

Alternative Mash
---------------------------
1.single infusion mash at 64–66c
2.step mash with a rest in the 60–63 °C range

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2019 4:23 AM

Notes:

Author:

Fishingeek

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: DME

Priming Amount: Calculate

Creation Date: 6/29/2015 8:30 PM

Notes: http://www.deschutesbrewery.com/recipe/mirror-pond-pale-ale-clone

Should lean toward dry, quaffable. Simple grist bill. Don't over complicate the grist bill.
Pitch yeast at 64F and ferment at 66F.

Secondary when yeast have completed 85% attenuation. Add dry hops, continue secondary until attenuated, about 4-5 days in secondary total.
Keg condition 1 week.
If bottling, condition 2-3 weeks.

Author:

Hopster 123

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 8:38 PM

Notes: 1 Whilfloc table last 15 min.

Author:

Boil Size: 7.58 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 4:06 AM

Notes:

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 11/24/2012 7:29 PM

Notes:

Author:

cadwallion

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg Carbonation

Priming Amount: 2.4 vols

Creation Date: 6/16/2012 12:46 PM

Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation.

Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top.

10-14 days secondary, then cold crash. Gelatin during cold crash.

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2014 9:45 PM

Notes: Ferment 2 weeks at no greater than 55F.
Drop to 40 for 4 weeks to lager
Dry hop w/saphir last 7-14 days
3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one.
Tasted great and gravity down to 1.012 = ABV 5.2%