All-grain Homebrew Beer Recipes | Page 69 | Browse 210,000+ at Brewer's Friend

Author:

lautaroooo

Boil Size: 370 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 2:47 PM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 12/12/2018 12:02 AM

Notes:

Author:

suda

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.6

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: 1/2/2017 4:17 PM

Notes: This recipe took first place in the Marine Category (IPA) in the 2016 Battle of the Brews held at Witch's Hat Brewery in South Lyon, Michigan.

Author:

fourstecker

Boil Size: 6 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: 4/15/2012 5:15 PM

Notes: Sparge: Collect 27 qt

Spices:

Grind Cinnamon and (Nutmeg leaving out this round)
Cut Vanilla Bean into halves

Notes on WLP005 Yeast:

Bottom fermenting ale yeast. White Labs recommends keeping in primary until fermentation is complete. Known as "ringwood". Esters and Fusel Alcohol noticeable. Best at 68 F. Over will increase ester and fusel alcohol notes. 7-10 fermentation. Serve-able within 2 weeks.

http://www.whitelabs.com/beer/audio/wlp005.mp3

Ideas for V4
- Longer Mash , 90 min. Temp swing will spend more time in lower 150's, upper 140's. More fermentable sugars = dryer finish. Full bodied porter with dry (non-sticky) finish would be tasty)

Changes from V3 to V3.1 (Gordon Strong suggestions)
- Crystal 60 up to 1 lb
- Brown down to .5 lb
- Infusion Mash at 151
- Ferment at 62, move it to 68 to finish, will make for a very clean profile

Changes from V2:
- Slightly expanded grain bill. Attempting to reduce some of the roasted-coffee qualities.
- Different hop profile to lower IBU's, balance porter more in favor of malt.
- Change over to Vanilla Extract for better vanilla flavor control
- Changing Cinnamon/Vanilla addition to Primary to increase presence

Changes from V1:
- Focused grain bill
- Removal of Roasted Barley in favor of Flaked Oats for less dryness, more silkiness
- Addition of Carapils for body
- Focused Hop bill - change to Northern Brewer for cleaner bittering
- Original Yeast blend was a limited offering. Change to British Ale Yeast WLP005

Author:

BKL

Boil Size: 8.11 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/17/2018 1:17 AM

Notes:

Author:

BrewChef

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2018 8:34 PM

Notes: 9 pakker Lallemand Diamond Lager rehydreres i 1L vann. Rehydrer i temperert vann på ca 22c. Dryss gjær i vann, la hvile i 15 min, rør lett rundt, la så hvile i 30-40 min (husk å dekke over skål med gladpack/sølvpapir) - sett.

Gjær kan pitches på 13c - Tilfør Brewers Clarex - sammen med gjær - for å få klar og fint pils.

Gjær ølen på 10c i 18 dager, deretter 15c i 3 dager.
Kjør ned til CC, la stå på 2c i 24-48 timer.
Tapp - lagre i 6-8 uker, ølen blir bedre med kald lagring i 3-4 mnd

Author:

Chino Brews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 66

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Sucrose

Priming Amount: N/A

Creation Date: 11/14/2013 1:53 AM

Notes: This is a modified clone of the historic New Albion Ale, starting with the recipe printed in Brew Your Own, Jan/Feb 2013, and adjusting it per former owner Jack McAuliffe's recollection, and per Don Barkley's comments.

Targets: OG = 1.055; FG = 1.011; IBU = 30; SRM = 4; ABV = 5.7%

Barkley is a former New Albion brewer who still has McAuliffe's original recipe notebook. Barkley re-brewed the beer in 2009. WLP076 yeast is the original yeast for New Albion, which is still used by Mendocino Brewing Co., and is contained in tiny amounts in Red Tail Ale (can be harvested if you have several bottles). It is not available in 2015, and you can substitute WLP013 (London Ale), Wyeast 1028 (London Ale), or Danstar Nottingham

The original malt was an earthy Bauer & Schweitzer Pale Malt, provided by Anchor Brewing. Barkley suggests 50 % Great Western 2-row and 50% Gambrinus Pale Ale.

Hops started as Bullion hops, then switched to Northern Brewer, then finally wound as Cluster for bittering and Cascade for flavor and aroma by 1977, per Barkley.

Author:

Michael Chiantera

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2020 10:19 PM

Notes: I'd suggest a decoction mash, 20 min 128F, 60 min @ 148F and a 10 minute mashout @ 168F but if you're doing a single infusion try 60 min @ 148-150F. Ferment for as long as it takes, 10 days will probably do it for primary.

Author:

Black Hops

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 20.6

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2020 10:08 PM

Notes:

Author:

Keir Osborn

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 6:46 PM

Notes:

Author:

Boil Size: 1.625 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 6/26/2016 10:13 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/17/2018 12:55 PM

Notes:

Author:

twistr25

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 75

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: 3/9/2019 10:23 PM

Notes: 2 tbs. Lactic acid to pre-acidify
8oz. of Goodbelly for 48 hours

Normal boil for 30 min

Just pitched some old hops, low AA

Pitched US-05, fermented above 70

At 10 days moved to secondary on ~10lbs of frozen peaches, halved and seed removed. Sat on peaches for 5 days.

Next time need to quarter peaches prior to freezing. Leave for 7 days.

Author:

NixonBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: Bottle

Priming Amount: 3.8 oz

Creation Date: 2/3/2014 3:10 AM

Notes: Excellent IPA with tons of citrus and candy like hop aroma.

This stuff went fast

My cousin liked it so much he brewed it

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 5.694

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: 11/24/2014 12:38 PM

Notes: Brewed using the 20L Braumeister. A beer for my son, using my Grandads recipe as the base from who my son is named :-)

Author:

Ornlu

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 8:06 PM

Notes:

Author:

VTCCbrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 7:50 PM

Notes:

Author:

tamparob

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 60

Mash Thickness: 1.5

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: 2/13/2018 11:10 AM

Notes: This is a multi-step mash. Mill the grains, then mix with 2 gallons (7.6 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes.

Due to the very low enzymatic power of this mash, it is recommended to perform an iodine test to confirm starch conversion before beginning to lauter. If iodine test confirms conversion, then you can raise the mash up to mash out at 172 °F (78 °C). If iodine test is negative, continue to hold at 158 °F (70 °C) until iodine test is clear. Vorlauf until your runnings are clear, then begin sparge. Sparge about 2 gallons (7.6 L) of water then top off your kettle to 6.5 gallons (24.6 L).

Boil for 90 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate wort.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.3 volumes.