All-grain Homebrew Beer Recipes | Page 200 | Browse 210,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 1/30/2015 1:56 AM

Notes:

Author:

4Gs Brewing

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.25

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: 8/12/2016 12:22 PM

Notes: Added 1# of Blood Orange Cascade Beer Candi Syrup on day 4 of primary fermentation.

Author:

markintopton

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2013 4:21 PM

Notes: plan to dry hop with homegrown cascade

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3.64

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 11:31 AM

Notes:

Author:

Homebrew Fanatics

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

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: 5/18/2017 9:54 PM

Notes: Blood Orange Juice:

Add 250ml into bottling bucket/keg
Bottle/keg as normal

Author:

IANB

Boil Size: 27 Litres

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 2:36 PM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 65

Mash Thickness: 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: 4/10/2020 11:29 AM

Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3
1.5kg Raspberry Purree into Secondary

Author:

Boil Size: 35.1 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 2.5

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: 2/24/2015 2:05 PM

Notes: Mash Liquor - 16 Litres
Sparge Liquor - 25 litres.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: sugar

Priming Amount: 4.75 oz

Creation Date: 7/7/2017 7:51 PM

Notes:

Author:

Luccio

Boil Size: 25.6 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 2.81

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2016 7:26 PM

Notes: 6.5%ABV
BU/GU environ = 1

Mash in at 65 °C

Hop Stands : avant de mettre le houblon "aroma", faire descendre la température à 75°C (avec le serpentin) et seulement envoyer le houblon "whirlpool" => pas d'isomerisation à cette temperature

http://byo.com/component/k2/item/2808-hop-stands
(sub-isomerization range 71–77 °C)

Levure 1056 :
-1ere phase @ 20°C (refroidissement à 20°C) (2jours)
-2ème phase @ 17°C (5jours)
-3ème et dernière @ 22°C (2-3 semaine)
-DH (5jours)
-Cold crash (2jours)
-embouteillage

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2017 5:30 AM

Notes: Dry hop and cold crash same time.

Author:

Wazza

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

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: 3/24/2013 11:10 AM

Notes: Directions
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete. Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2

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: 1/31/2015 8:51 PM

Notes:

Author:

Tim Fuller

Boil Size: 24.7 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 62

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 6/6/2016 10:35 PM

Notes:

Author:

pjs321

Boil Size: 7.32 Gallons

Boil Time: 6

Boil Gravity: 1.039

Efficiency: 76

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: 4/13/2017 7:10 PM

Notes: Maple syrup
170ml = 0.5lb
Add 375ml at flame out.

Author:

guernica320

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2

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: 9/27/2015 11:04 PM

Notes:

Author:

Marc Williamson

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 11:24 AM

Notes: AMS/DWB added into mash.
3L sparge, boil stared while sparging. grain transferred to fermenting bin to collect remainded.
~2L added during boil to maintain vol. hit 1.059 OG
Hops bagged and squeezed into braumeister while draining off in to FV.
FV shaken to aerate prior to pitching.
Nice colour and flavour to the wort, on par with using 145 crystal.

Racked to secondary 26/05. S.G. 1.010. Looking like 6.43%

Bottled 31 May. 90g priming sugar. All to bottles, no kegs. 500ml bottles filled first then onto 750ml swing tops.
Almost tropical flavours coming through. Tested the hydrometer sample before and with food. works well.

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 63

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2018 7:09 PM

Notes: Double Decoction:

*Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.*

Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.

No Decoction:

Instead of the labour intensive double decoction mash schedule you could:

- Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
- Include some melanoidin malt for a slight decoction 'feel'.
- Add some carapils malt (or your preferred alternative) for improved head retention.
- After which, just carry out a temperature/infusion mash schedule based on your preferences.

**This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.

Author:

rrenaud

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 2

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: 10/13/2015 4:19 AM

Notes: Malt bill somewhat inspired by malt bill for Sierra Nevada Celebration clone from here. http://www.homebrewtalk.com/showthread.php?t=441676

good notes from the brewer here: http://www.homebrewtalk.com/showthread.php?t=441676&page=2

Just for fun, I emailed SN about what Lovibond caramel malt they use, and what SRM they target, and they got back to me!:

"Thank you for reaching out to us and for expressing your interests in Sierra Nevada. We are very happy to hear of your pursuit to clone our Celebration Ale! After reaching out to our brew staff they were able to respond with an answer to your questions which I have copied bellow:

We use 45 Lovibond Caramel Malt.
Target is 20 EBC or 10 SRM on the color.”