All-grain Homebrew Beer Recipes | Page 347 | Browse 210,000+ at Brewer's Friend

Author:

hamje

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 9/2/2012 2:50 PM

Notes:

Author:

Romanus CA

Boil Size: 50.98 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3.65

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: 6/28/2013 9:18 AM

Notes:

Author:

Wild Highlander

Boil Size: 6.5 Gallons

Boil Time: 90

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: 4/12/2012 2:00 PM

Notes: Mash grain in 5.75 gallons of water at 153° F for 60 minutes. Sparge with 2.75 gals of 168-170° F water to collect 6.5 gallons of wort. Total boil time is 90 minutes. After 30 minutes of boil, add first addition of heather flowers. Continue for remaining 60 minutes. Whirlpool and add second addition of heather flowers. Cool to 69° F. to pitch starter. Oxygenate-aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter and "dry hop" with heather. Continue fermentation for seven more days until gravity is about 3° Plato (1.012) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking.

Source for Fresh Heather
http://www.floridaherbhouse.com/heather-flowers-bulk-organic-p-3282.html

Author:

lyna

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

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: 1/22/2015 6:09 PM

Notes: Add crushed dark grains at Vorlauf

Author:

Brady Smith

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 9.3

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 11:51 PM

Notes: PBG=10brix

Decoction completed between the rest at 158 & mashout

1st Place - 2015 Indiana State Fair Brewers Cup

http://www.in.gov/statefair/fair/files/Brewers_Cup_2015_Final_Results.pdf

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.2

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: 1/8/2016 12:08 PM

Notes:

Author:

MattyD

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 141grams

Creation Date: 12/1/2018 8:46 AM

Notes: Black IP kit from Beer Hawk
My boil volume was 29 litres as my boiling pan is large and I loose a lot of water to evaporation. Final volume in fermenter was 18 litres.

Two temp mash rather than normal one temp mash

Specific gravity below target at the end of mash so added some brown sugar @100grams and dark spray malt 200grams to boost sugar levels.

After boil managed 1.052

Dry hopped on day 7 of fermentation

It is dry and hoppy with a interesting flavour worth a try.

Author:

theodorekenn

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2018 6:23 AM

Notes:

Author:

Armarir

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 1:45 PM

Notes: şişelerken epey bulanık bundan önceki hoppy gibi?

Author:

aelath

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1

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: 11/11/2015 12:54 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3.0 oz for 21 days

Creation Date: 11/30/2012 5:41 PM

Notes: Mash at 148F
Kill the flame, add the 0 min aroma hops, then run downstairs and chill quickly!
Drop the temp Pitch and Ferment at 66F for 10 days, then raise the temp to 70F (if you can) for the last 4-7 days.
Cold Crash to 44F for 2 days before racking to secondary to knock the yeast down. Rack to secondary and raise temp to 68F, then add dry hop.
First three days: 2oz dry hop
Second three days: 3oz dry hop addition
FYI these hops offer the highest percentage of cohumulone levels by weight. . .zowie!

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 4:25 PM

Notes:

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 11/23/2013 10:47 AM

Notes: 2 Packets of Yeast 15 - 15 rule
Cancel flight early morning agro

May of mixed hops with Christmas

Author:

SchuBrew

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 9/14/2013 1:56 AM

Notes:

Author:

OSUBrewer

Boil Size: 8.5 Gallons

Boil Time: 80

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2012 10:47 PM

Notes: Add rice syrup solids at start of boil and measure gravity. Alternative used flaked rice and compensate for the recipe difference and add with mash.

This recipe has been brewed many times and has wide appeal as a refreshing summer beer. Feedback from a lot of people trying it say change nothing but make it in bigger batches. This recipe is final.

The aroma and taste is of citrus, grapefruit, tangeringe, and a hint of lime. Bitterness is evenly balanced but is very smooth because of the late hoppinng strategy. The body is very light because of the rice and corn. The hops are the featured taste with some taste of the corn from the grain bill.

I use a full tablespoon of Biofine clarifying agent after fermentation is complete to speed up the process, clear the beer, and improve flavor stability. It makes this beer exceptionally clear and stable in the keg.

Carbonate this on the higher side of the style.

Author:

Rodrigo Wantuk

Boil Size: 21 Litres

Boil Time: 45

Boil Gravity: 1.031

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: 12/14/2015 1:54 PM

Notes: 1. Tratar 10 Litros de Água conforme target para Light Lager, favorecendo pouco corpo e pouco amargor.
2. Elevar os 10 litros para uma temperatura de 45ºC e então adicionar os maltes.
3. Manter a temperatura em 42ºC durante 10 minutos para a primeira rampa de temperatura, a beta-glucanase, cujo objetivo é diminuir a viscosidade do mosto devido a grande concentração de cereais não maltados.
4. Elevar a temperatura para 50ºC e manter durante 15 minutos, onde a ação das proteases estará ocorrendo na chamada parada proteica, cujo objetivo é quebrar as cadeias maiores de proteínas (devido a alta quantidade de trigo), diminuindo assim a viscosidade e corpo da cerveja.
5. Faltando pouco tempo para acabar a proxima etapa, tratar mais 13 litros de água e elevar eles a temperatura de 80ºC, preparação para a lavagem dos grãos após o mash-out. Nosso objetivo é utilizar 11 litros apenas, mas seguiremos adicionando até ter uma OG pré-boil de aproximadamente 1.031.
6. Elevar a temperatura para 64ºC e manter por, pelo menos, 50 minutos, sempre fazendo o teste do Iodo. Beta-Amilase irá transformar o amido em maltose, o alimento para as leveduras. Após os 50 minutos, ou o teste do iodo estar quase bom, subiremos a temperatura para 68 graus nessa reta final, para não deixar a cerveja totalmente sem corpo.
7. Uma vez passando pelo teste do Iodo, elevar a temperatura a 78ºC (não passando 79ºC de forma nenhuma) e manter por pelo menos 12 minutos, para a inativação das enzimas.
8. Realizar o sparge (caso não tenha feito fly-sparge) e então a lavagem dos grãos, adicionando agua tratada a 80ºC até atingir uma OG pré-boil de aproximadamente 1.031, o que nos dará uma OG de aproximadamente 1.046.
9. Realizar a fervura normalmente, 60 minutos devem bastar, onde a primeira adição de lupulos será aos 15 minutos de fervura, 45 minutos para a conclusão. A proxima adição de lupulos será faltando 30 minutos para o fim da fervura.
10. Faltando 10 minutos para o fim da fervura, adicionamos a semente de coentro, triturada.
11. Faltando 5 minutos para o fim da fervura, adicionamos em uma hop bag as raspas de lima e de limão, e o capim limão. Adicionamos também, fora da hop bag, 1/2 unidade de Whirfloc.
12. Ao desligar o fogo, aguardar 10 minutos com panela fechada antes de tirar a hop bag com as raspas e ervas. Após aguardar os 10 minutos, faremos um Whirpool vigoroso com o mosto ainda quente.
13. Após feito o Whirpool, aguardaremos pelo menos 10 minutos (com o mosto tampado) e então iniciaremos a resfriar o mosto utilizando um chiller de contra-fluxo + gelo com o intuito de baixar a temperatura o mais rapido possível, em menos de 10 minutos.
14. Após atingir nosso target de 23~26ºC (Iniciando fermentação em temperatura alta), inoculamos um fermento previamente hidratado (WB-06) e levaremos o fermentador a geladeira, regulada em 21ºC durante os primeiros dois dias.
15. No terceiro dia de fermentação, abaixaremos a temperatura para 20ºC e assim seguirá até o termino da fermentação primária (duas semanas, FG estabilizada).
16. Fermentação secundária a 25ºC durante 3 dias, incrementando 1,5ºC/dia.
17. Cold Crash, geladeira no máximo (limite de 0ºC, na pratica será algo em torno de 6ºC) por, pelo menos, duas semanas. Iniciado o processo de maturação + Cold Crash.
18. Passadas as duas semanas de maturação (minimo), a cerveja será envasada com uma quantidade de 8g/Litro de açucar para primming durante pelo menos 10 dias, a temperatura ambiente.
19. Passado os 10 dias, só gelar e aproveitar a Lemon Soul Witbier.

Obs.: A FG desta receita está abaixo do aceitável na categoria WitBier, porém isso resultará numa elevada Drinkability, que é o real target da receita.

Author:

Rustybrown123

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.066

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: 10/3/2015 7:52 PM

Notes: Ferment for 14 days
Cold crash for 8 days..
Rack coffee 2.5oz in secondary for 48 hours
then keg or bottle

Author:

Drew Nealis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 3/7/2018 2:34 PM

Notes: Based on my hefeweizen recipe, this fruit hefeweizen earned me 2nd place in the People's Choice award at the 2018 Made on American St homebrew / bbq fest in Philadelphia.

Primary – 2 weeks | Secondary – 2-3 weeks

ADDING GRAPEFRUIT!
Gently scrub/wash two grapefruits with water, then pat dry. Peel completely, careful not to to keep the white pith underneath as it will add bitterness and completely change the taste of your beer. Add peels and 7-8 ounces of plain vodka (I used New Amsterdam, but any mid-shelf vodka should do) into a sanitized jar. Seal with sanitized lid, let peels soak under vodka for at least 1 week.
When ready for secondary, add roughly half of the peels and half of the now grapefruit-infused vodka into the carboy. Let sit for 2-3 weeks.
When kegging, add half of remaining peels (1/4 of original peels) into a nylon bag or tea strainer, any way you can keep them from floating around on their own. Also, add 1/3 cup 100% grapefruit juice. Carbonate as you would any hefeweizen (i used 20psi for 1.5 weeks)
If bottling, use the grapefruit juice as mentioned above, but use the peels and priming sugar as you see fit.

When all done, you will have remaining peels and infused vodka. I'm not sure what you can do with the peels (I tossed mine) but I recommend you make a nice fruity drink with your vodka! Vodka, grapefruit juice, ice, and lemon lime soda or seltzer work veeeeeeery well together.

Author:

RxBeers

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 63.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/1/2020 7:18 PM

Notes: Total Water:
Mash Temp: 150
Mash Out: 168 (strike water 168F)

Boil time: 60
Post-Boil Amount: 12 gal (split 6 gallon batches)

Whirlpool:
180 @ 15 min
160 @ 15 min
140 @ 15 min

Yeast Pitch Temp: 65F
Imperial - A38 Juice vs A04 Barbarian (conan)

Fermentation Schedule:
Day 00 Feb 1 @ 11pm @ 65F
Day 01 @ 66F
Day 02 @ 68F
Day 03 Feb 4 @ 4pm @ 69F - Dry Hop #1
Day 04 @ 71F- Spund at 1.025 @ 5 psi
Day 05 @ 72F
Day 06 @ 72F
Day 07 @ 60F
Day 08 @ 50F
Day 09 @ 40F
Day 10 @ 57F - Dry Hop #2
Day 11 @ 57F
Day 12 @ 55F
Day 13 @ 40F
Day 14 @ 34F
Day 15 @ 34F
Day 16 @ 34F

OG: 1.076 (18.5 Brix)
FG: