All-grain Homebrew Beer Recipes | Page 6 | Browse 215,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 5/26/2016 8:46 PM

Notes: SPECIFICATIONS:
OG 1.055
FG 1.011
IBU's...... 30-35 from bittering, not sure of utilization from all the late addition hops. Perception is much more than 35 IBU's though.
SRM 4
ABV 5.3% - This is definitely more of a "session" IPA - but, the heavy late hops and full body really make it drink like a regular IPA without the 6-8%+ abv of a lot of the popular IPA's and DIPA's

**I brew 6.5 gallons of finished beer (post boil)..... this allows me to leave some hop/trub behind in boil kettle and fermenter and get 5 gallons eventually into serving keg. If you finish with 5 gallons post boil, you might want to adjust hops down a bit.
6.5 gallons post boil
5.75 gallons into fermenter
5 gallons into keg

GRAIN BILL:
% and the actual amt. I use for 6.5 gallons @ 84% mash efficiency (your efficiency may vary)
44% Rahr 2 Row ( 5 lbs)
44% Golden Promise (or similar.... Pearl, Maris Otter) (5 lbs)
4% Flaked Oats (1/2 lb)
4% Flaked Barley 1/2 lb)
2% Wheat (1/4 lb)
2% Honey Malt (1/4 lb)

60 minute mash @152-154)

HOPS:
**60 Min. = .75 oz Warrior
**Flame Out = 1oz. each of Citra/Galaxy/Mosaic
**Chill to 160 or below and add 1oz. each of Citra/Mosaic/Galaxy. Stop chiller and allow hops to sit for 30 minute or so. Stir up/whirlpool wort every 5 minutes or so.
Chill to 62 and let hops settle out as much as possible. Transfer wort to fermenter. I tend to leave behind .75 gallons of true and hops (this is why I brew 6.5 gallon batch).

**Dry Hop #1- At day 5-7 - add the following to primary fermenter:
1.5 oz. Citra
1 oz. Mosaic
.5 oz. Galaxy

**Dry Hop #2 - Around day 12, transfer to CO2 purged dry hopping keg with
1.5 oz. Citra
1 oz. Mosaic
.5 oz. Galaxy
(I use this strategy: http://www.bear-flavored.com/2014/09...no-oxygen.html )

Day 14-15 - Jump from Dry hop keg to serving keg. Force carbonate to moderate/moderate-low.

WATER PROFILE:
I use 80% RO water, 20% Hard (Carbon Filtered) tap water in Mash, 87% RO in sparge water:
I add per gallon of mash and sparge water -
Gypsum = .2 grams/gallon
CaCl = .6 grams/gallon
Epsom = .1 gram/gallon
Canning Salt = .2 grams/gallon
Lactic Acid = .5ml/gallon mash, .25 ml/gallon sparge ( I am using 5 gallons mash water and 6 gallons sparge water).

Using B'run Water

Ca = 96
Mg = 12
Na = 28
Sulfate = 67
Chloride = 128
Bicarbonate = 70

Mash pH = 5.37-5.42
Final runnings pH = 5.60
Pre-boil Kettle pH = 5.40-5.45
Post Boil pH = 5.3-5.35

Water Profile - the simple solution:
***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this:
100% RO water for both mash and sparge.
Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum
Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum

This should bring you in around 140 Chloride and 80 Sulfate.

This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition.

ROUGH estimate of grams to tsp of minerals:
1/4 tsp Gypsum = .9 grams
1/4 tsp CaCl = 1.1 grams
1/4 tsp Epsom Salt = 1.3 grams
1/4 tsp Canning Salt = 1.8 grams

FERMENTATION
Yeast - Conan(vermont IPA), 1318 is also a yeast many choose to use in beers like this.
I tend to start fermentation off around 62 at let it free rise to 66-68 degrees through the first 3 days or so of fermentation. At that point, I like to move it somewhere that it can finish off in the 68-70-72 range.

OTHER THOUGHTS/NOTES:

I keep almost everything the same in brewing IPA's to this style. However, I do mix up the hops. I always bitter with warrior, and always use 4 sets of 3 ounce additions at Flameout, Whirlpool, Dry Hop #1, Dry Hop #2....... but, not always the same hops. I sometimes do 100% Citra. I sometimes do equal parts of Citra/Mosaic/Galaxy for all 4 additions (Grapefruit!!!!), I some times do equal parts (1.5 ounces) citra/mosaic at all 4 additions... But always the same basic amount, in the same basic schedule.

The water is important for getting this "style" of IPA. It is important to go higher on chloride and lower on gypsum (I think). I also ...... and I don't know exactly why...... have had more success including some my high bicarbonate water and using lactic acid to shoot for pH in the 5.4 range (as opposed to a lower pH).

I have found this strategy to get very much in the ball park of these types of beers...... Hazy, full bodied, juicy/fruity hops.

Author:

Matt Trethewey

Boil Size: 8.44005 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 8/13/2011 6:56 AM

Notes: My wife and her best friend LOVE this beer. I do too! I developed this recipe after sipping on a couple of the commercial examples. They have the type of malts, hops, IBU's and ABV on their website so it was pretty easy to put together. I kicked the alcohol up a little bit to bring it over 5%. Should turn out good.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 9/11/2019 6:26 AM

Notes: Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.

Adjunct addition notes :
* Lactose can be added at flameout
* For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
* vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
* add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
* once fermentation is complete i usually cold crash for 24 hours then package.

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 11/9/2013 11:15 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 25 l meskevann og 8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.

Mesking på 66 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).

Gjæralternativer: WLP001, WLP013, WLP028, WLP051, WLP090, Danstar Nottingham, Safale US-05

Imperial stout er en øltype med mye rom for å leke seg med ulike råvarer. Denne varianten er relativt balansert, og hverken forsiktig eller ekstrem i humlepreget. Vil du lage en imperial stout med mer amerikansk "humleføring", kan du bytte ut Target og East Kent Golding med humler som Columbus og Centennial, og doble tilsetningen ved 5 min før kokeslutt. Evt. kan du også tørrhumle med 2-3 gram humle/liter en ukes tid ut i gjæringen for en imperial stout med skikkelig humlepunch!

Author:

Sam_abq

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

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: 11/9/2016 4:14 PM

Notes: Three liquid packs of yeast (target >230 billion cells. Overpitch with 4 liquid packs if dates questionable.
Grain increased and efficiency estimate decreased because this is first all-grain attempt.
Increased 15 min boil hops from .5 to .75 to raise IBUs.

Author:

LarryBrewer

Boil Size: 6.75 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: Keg

Priming Amount: 10 psi

Creation Date: 3/4/2012 12:01 AM

Notes: Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

Author:

mkatz9267

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 4/13/2016 2:17 PM

Notes:

Author:

p2beer

Boil Size: 25 Litres

Boil Time: 60

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: FORCED CARB

Priming Amount: N/A

Creation Date: 6/4/2012 7:48 AM

Notes: MASH WITH 12L WATER AT 71C TO SETTLE AT 65C . MASH FOR 75MINS
SPARGE WITH 20L WATER AT 76C
TO GET AROUND 25L IN KETTLE

ALL MALT JOE WHITE

Author:

nebulous13

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.3

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: 4/30/2015 9:13 PM

Notes: Mash 60m at 150

Ferment for 2 weeks primary + 4 weeks secondary.
Condition at least 2 months before drinking.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.2

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: 6/7/2016 12:36 AM

Notes: Mash high 155, Ferment at 62 till krausen drops, slowly raise to 72 and add dry hops. Rack to keg/bottles 7 days later. No finings. Serve when carbed. US-05 Will make an awesome beer as well, slightly dryer and less cloudy.

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2015 9:50 PM

Notes: This recipe is meant to me reminiscent of Sapporo, Asahi, and Kirin. However less bland. A clean yeast that really lets the hops shine would be great. This recipe would also be great fermented with WY3711 saison at 70-80F.

I should add that instead of flaked rice I cereal mash medium grain California grown rice.

Feel free to use my label http://i.imgur.com/EzYbq9p.jpg

Author:

Cole Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 3/13/2016 3:20 PM

Notes: Prepare a 2L yeast starter. Single infusion mash at 154°F., using 1.5 qts water per pound of grain. Sparge to collect 7.5 gallons of wort. Add hops at beginning of 60-minute boil. Add orange peel and coriander in last 10 minutes of boil. Chill wort, pitch yeast starter, and ferment at 65°F. for one week, then transfer to secondary for two weeks.

Author:

Rick Delux

Boil Size: 6.75 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: 12/18/2011 8:11 PM

Notes: This a fabulous example of a traditional, rich Dunkelweizen. The key is using the WLP 300 yeast strain and pitching on top of a Hefeweizen yeast cake. I love brewing a Hefe and Dunkel back-to-back.

Author:

Dpkup

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 9/18/2015 6:32 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 2.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Inverted sugar

Priming Amount: 10g/L

Creation Date: 2/8/2015 9:23 AM

Notes: Recipe found on the internet, I made smaller modifications.

Cane sugar and invert sugar added after peak fermentation to primary. I used Lyle's Golden Syrup insted of invert sugar.

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 7/3/2015 12:19 AM

Notes: No starter required if yeast is healthy and viable.

Author:

jeffpn

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.3

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: 10/17/2016 9:07 PM

Notes:

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

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: 3/27/2019 12:26 AM

Notes: Si se quiere utilizar levadura seca en lugar de liquida, una buena levadura a utilizar seria la Saphale S-04. Se añadirían 2 sobres de 11,5 gramos. En total unos 23 gramos de levadura seca.

En el caso de la levadura liquida White Labs Irish Ale Yeast WLP004, se necesitan 1 vial de 100B de células haciendo un Starter o 2 viales de 100B de Celulas.

La malta Roasted Barley se puede añadir con todo el macerado también. Pero para este estilo la mejor opción es macerar en frio la malta Roasted Barley y añadir la infusión resultante en "late adition" (adición tardía) incorporándola en los 15 últimos minutos del hervido. Os dejo el link al video donde explico está técnica:

https://youtu.be/5yctV7wEKOY

El agua de partida utilizada es el Agua embotellada Agua de Bronchales (Se puede encontrar en Mercadona) .

Todas las sales se añaden a toda el agua que vayamos a utilizar.
No se por que el la receta aparece como solo a "Mash" Tengamos esto en cuenta. Luego el acido fosfórico tal como pone en la receta, se añade al Mash y al agua de aspersión en las cantidades indicadas (Calculos hechos con esta receta y con el agua de Bronchales)

Esperamos que os salga bien, si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.

Salud y buena cerveza!

Author:

bisandcan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 6/26/2015 11:56 PM

Notes:

Author:

Switz007

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: .

Priming Amount: N/A

Creation Date: 11/13/2014 7:05 PM

Notes: