All-grain Homebrew Beer Recipes | Page 9 | Browse 215,000+ at Brewer's Friend

Author:

Dave's Dreaded

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 5/21/2013 4:30 PM

Notes: 2011 AHA NHC Gold Medal

Author:

TMA77

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2012 11:51 AM

Notes:

Author:

lionman

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2017 3:08 AM

Notes:

Author:

Boil Size: 6.15 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 67

Mash Thickness: 1.25

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: 7/15/2015 3:05 PM

Notes:

Author:

Primary Pour

Boil Size: 32 Litres

Boil Time: 150

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.6

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: 11/17/2018 10:53 AM

Notes: Used 15g of S04 yeast - a pack and a bit
80 degrees heated the strike water to (this was 4 degrees over the calc T based on my last recipe) - ended up with a high mash temperature around 68-69degrees at start and didn't lose much since only 25 mins. Next time will go 2 degrees only over the recommended and for such a short mash.
Ended up with around 19l of wort at target OG (1.065). High aeration achieved on decanting, pitched yeast about 20-25% full - but forgot to mix. Happily trucking on next day when checked, around 18 hours after start.
Forgot to add 1g chinook hops 10 mins before end, however given all 60g of hops were added right as the heater was turned off I expect a little bittering so shouldn't make a difference. Wort was very dark in comparison to what I expected, probably related to the time it took to boil off. May mean more caramelised flavour - will confirm when sampling!

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

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: 4/4/2017 5:13 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 4/30/2016 9:04 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/28/2014 8:44 PM

Notes: Ferment for 7 days or until fermentation slows. Transfer to secondary and condition at 68 for 3-4 weeks. Transfer to bottling bucket, prime, and bottle.
Condition at room temp for 21 days. Chill for 3 days, enjoy.

Author:

kblankenship11

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

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: 9/29/2013 5:37 PM

Notes: The cider was provided by a local farm that sells unpasteurized unfiltered Russet based cider to homebrewers. This batch was 6 gallons.

1. Add 6 gallons of cider to sanitized bucket.
2. Add brown sugar to same bucket.
3. Add 1 crushed campden tablet and wait 12 hours.
4. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
5. Add yeast nutrient.
6. Pitch yeast (2L DME starter)

Primary until activity subsides (seven to ten days)
Secondary until clear (1 month min, to 2 months)

Gravity should be around 1.001 when complete.

Once secondary is complete, add potassium sorbate (if kegging)
to prevent re-fermentation, let it sit overnight.

Bottling is a bit trickier. Read Zymurgy's article on backsweetening cider: https://www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/

Add wine conditioner to taste or concentrated cider (freeze and let sit upside-down in cup then add concentrate).

Gold winner of first round NHC competition 2014, silver in 2015, dry-hopped version won gold in 2016 and gold winner in New York State Fair Homebrew Competition 2014.

http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

http://saltcitybrew.org/content/nys-fair-homebrew-competition-results

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/L

Creation Date: 11/9/2013 9:25 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 16 l meskevann og 11,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 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 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP004, WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Author:

Kyle Krause

Boil Size: 6.52004 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: 9/13/2011 12:42 AM

Notes: A fall themed beer loosely inspired by Autumnal from Stillwater Artisanal Ales. This recipe is essentially a Märzen or Oktoberfest at heart. Pumpkin, brown sugar and pie spices add a harvest element while the Saison yeast will dry out the body and add complexity.

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 1:10 PM

Notes: Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.

11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)

Mash @ 152F for 60 mins

1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins

3.0 oz Citra @ Dry Hop (in two installments)

- Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml

- Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
- After 10 days, lower temp to 60F for 24 hrs.
- Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
- At day 14, add the rest of the dry hops.
- At day 18, rack to keg.
- Attempt to wait patiently for 2 weeks until sampling.

Water profile:
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm

Author:

mystikhybrid

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.25

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: 1/8/2014 5:44 PM

Notes: 10/07/14: Tweaked hop profile for more flavor and lil more bitterness

1st Place - Pale Ale
Motown Mash 2014 NJ

Bronze Medal Winner
War of the Worts 2014

9th Place for Redneck Champagne Category
The RUCK Extreme Homebrew Competition

This method produces 2 separate Pale ales from one brew day. Soak 1 oz of vodka with 1 oz of hops in a mason jar for each of your 5 gallon pale ales.

The hop method maximizes hop efficiency and eliminates late boil hopping/whirlpool/hopback. Before flameout, fill each jar with boiling wort and loosely cover with lid.

Author:

Rich Pedersen

Boil Size: 6.41004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 12/11/2011 11:35 PM

Notes: Adapted from Herman Holtrop's Rochefort 8 clone recipe from a Dutch homebrew club contest (HBD #4181).

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 6:32 PM

Notes: Mash and sparge, bring up to a brief boil then chill to 110*
kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours, aiming for a pH of 3.4
60 minute boil following hop schedule
Cool and pitch 1 pack of G02
Add blackberries at 7 day and allow at least 7 more days before crashing
I generally take fresh blackberries and sanitize them briefly in Starsan. I then freeze to break down the cell walls, thaw and gently mash in a sanitized bowl before adding to beer. I highly recommend using a hop bag to keep seeds out of the beer.

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 90

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: 7/20/2012 2:02 AM

Notes: Ferment cold at 63 then raise to 68 after 5 days.

Author:

13Devils

Boil Size: 2.5 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: Corn Sugar

Priming Amount: 42.9 g

Creation Date: 7/9/2012 8:39 PM

Notes: For stout (7 liters of beer)
2.3 volumes of CO2
24 C

42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons

1.3 teaspoons per liter

***Look up Mash Temps for grains!!***

____________________________________________
Brewed on 7/29/2012
OG 1.062

Bottled 8/9/2012
FG 1.010
ABV 6.9%

http://www.rooftopbrew.net/abv_calculator.php

Author:

thehaze

Boil Size: 700 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 9:48 AM

Notes: 50

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2018 8:48 PM

Notes: High fermentation temperature is recommended. This recipe is very close to the commercial version. Only use wyeast 3864

Author:

treborpell

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2013 11:30 PM

Notes: 1. mix water salts in full mash volume in mash tun.
2. pull 4 quarts water from mash volume for cereal mash and heat to 158F
3. mix 4 oz 6 row with corn grits in 2 gal pot and hold mash at 148F for 15 minutes
4. heat cereal mash to boil, stir constantly for 30 min.
5. add cereal mash to main mash
6. adjust mash to 152F and rest for 45 min