All-grain Homebrew Beer Recipes | Page 50 | Browse 210,000+ at Brewer's Friend

Author:

Gautøl

Boil Size: 49.4 Litres

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 74

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 10:11 AM

Notes: Add 4 oz fresh ground coffee to secondary. Use 5.687 gal water for mash. Add 1.69 gal at mashout and sparge with 3.875 gal. Should give pre-boil at 7.75 gal. Minus 2.25 g lost to evaporation during 90 min boil = 5.5 gal post-boil. About 5.25 going into fermenter after hops and trub absorption. Ferment at 65 for awhile and raise to 69 when fermentation slows. Pitch two packages of US-56 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/2 cup DME for bottling.

Author:

GIRK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2014 9:07 PM

Notes: Added crystal, de-bittered, and chocolate grain last 15 min of mash.

All spice adds to secondary were for 5 days.

Used Vodka to sanitize the spices added to secondary.

Final was 1.029

Author:

Brianlewis32009

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.37

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2014 5:14 AM

Notes:

Author:

Hills

Boil Size: 389 Gallons

Boil Time: 90

Boil Gravity: 11

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 4:58 PM

Notes:

Author:

phlyingpenguin

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 2:37 PM

Notes:

Author:

thomasmckay

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

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: 7/27/2015 7:15 PM

Notes:

Author:

ChicoBrewer

Boil Size: 9.13 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 88

Mash Thickness: 1.3

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: 2/17/2019 3:50 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/uberbrew-white-noise-american-wheat-ale/

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Corn Sugar

Priming Amount: 117.7

Creation Date: 9/18/2013 2:53 PM

Notes: I used The recipe directly from Zamil Zainasheff and John Palmers "Brewing Classic Styles". I made some changes because I was not able to get the exact ingredients that were in the book. I used London Ale 1028 also. I believe that this will be more on the English Porter side of the style but it should still be great. Thanks Zamil and John!!
< I just started popping the caps off this brew and it is really quiet drinkable. I may be brewing it again soon. It is the first recipe I have followed in awhile but I cannot find any real flaws in it.If I brew it again I might add a few more points of flavor hops. This beer tastes very smooth with the hops not jumping out so if you like a ton of hop flavor keep that in mind. Cheers >

Author:

John Abrahamsen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 4.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 7/18/2016 8:18 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 7:08 AM

Notes:

Author:

tracyk

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 80

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: 6/1/2016 8:16 PM

Notes: Was going to use Wyeast Sweet Mead, but could not get it any fermentation or action showing fermentation from my starter. Ended up using Vintner's Harvest CY17 which was probably a blessing as the Mead came out wonderful.

Also used Orange Blossom Honey and mixed with spring water. I pasteurized the honey as this was native honey from the hive.

Did the Yeast Nutrients and Yeast Energizer in 3 separate steps. At the beginning, when the Mead was at 1.060 and then again at 1.030.

Degased and transfered 3 separate times for clarity. Ended up with 2.75 gallons before bottling.

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 12:45 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 14.2

Efficiency: 65

Mash Thickness: 2.9

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 7:10 PM

Notes: Ferment w us05 when slows add roselare, oak peg
diluted in fermenter to about 14p

pitched 1 us05 directly into 23L

still activity fermentation with krausen on d7

gravity was at 4°P, diffrent sample already at 3°P

nevertheless racked to glass-bottle and added roselare

krausen fomres again immediatly

how will this turn out...sour enough..??

by d10 all yeast dropped in glas sample fg =4°P measured = 3.4-3.2°P, this is really a bit low, should have stopped at 5°P

pellicle drop 31.9.16

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 4:19 PM

Notes: Completar até o volume máximo da panela na rampa de infusão.
Lavar a cama de grãos com 10 litros de água ou até completar o volume da panela. (20 L)
Acrescentar o lúpulo de aroma no ZERO minuto da fervura, desligar o fogo e colocar (Cascade 8g).
Esperar a temperatura cair para 20°C e adicionar a levedura, mexer bem para oxigenar o mosto.
Fermentar entre 18°C e 20°C por 6 (seis) dias.
Transferir para o maturador e clarificar a 1°C entre 7 a 10 dias.
Prime com açúcar refinado 4g/L.
Garrafas temperatura ambiente por 10 a 15 dias.

Author:

Cockfighter

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 13.6

Efficiency: 90

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 3:59 PM

Notes:

Author:

DrGMG

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 4:18 AM

Notes: 2 packages of Safale American (US-05) Dry Yeast

Mash Schedule:
• Saccharification Rest: 150°F for 75 minutes
• Do not mash out (chances are, you won’t have much space to work with).
• NOTE: This is a lot of malt for a 10 gallon mash/lauter tun. Don’t worry about hitting volume of strike water. Add as much water as your mash tun will hold while still being able to close your lid. If you miss your preboil gravity, compensate by adding more light dry malt extract.

Sparge with 170°F water to achieve a preboil volume of 7.5 gallons.
Boil:
Follow the hop/fining schedule outlined above for a 120-minute boil. Add the light malt extract before you start the boil. Be extra careful for the hot break. There are a lot of sugars in the wort and will try to boil over. Once the hot break subsides, start your boil counter for 120 minutes.
Cool wort down to 70 degrees. While wort is cooling, rehydrate dry yeast. Once you have reached 70 degrees either aerate or oxygenate your wort. Pitch the rehydrated yeast.
Ferment at 65-67° for 21-28 days.
After sampling, transfer the beer to the barrel of your choosing.
Let sit in the barrel for a minimum of 6 months. Do periodic sampling to check how the flavor develops over time. You may need to purge oxygen from the barrel with a couple quick bursts of CO2. Once the desired level of wood/spirit flavor is achieved, siphon the beer into kegs and enjoy!

Primary fermenter 21 days 65-67°
Secondary 14 days with oak chips 65-67°
Transfer to glass carboy with oak cylinders, age for 3-6 months at 55 degrees. Taste after 3 months.

Author:

Bert the craft beer geek

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/3/2016 8:31 PM

Notes:

Author:

pdurr

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.33

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: 2/23/2019 4:14 AM

Notes:

Author:

Mean Face Brewing

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.35

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: 10/6/2017 9:34 PM

Notes: - Put honey into brew kettle at 130-140 degrees
- Ginger went in at 60 minutes during the boil (in mesh bag)
- Cinnamon sticks went in at 60 minutes during the boil (in mesh bag)
- 2 liquid packages of Wyeast london ale 1028 per 5 gallon carboy
- Started fermentation temperature at 64 for day 1, increased to 65 on day 2, increased to 66 on day 4 (and it stayed here but closer to 67 than 66)
- Took gravity reading on day 7 and it was already 1.016 (implied 78% attenuation). Expected final gravity at avg. attenuation (75%) was supposed to be 1.018. So we started cold crashing the beer at 39 degrees on day 7.