All-grain Homebrew Beer Recipes

Page 16 of our growing list of 220,000+ all-grain homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Raging Bitch Clone	Imperial IPA	5.5 Gallons	1.088	1.023	8.53	80.6	12.22 °L	12.8K	6
Author: mackeydj Boil Size: 7 Gallons Boil Time: 90 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: 6/20/2012 1:48 AM Notes:
Accumulation IPA Clone	Specialty IPA: White IPA	5.5 Gallons	1.064	1.016	6.41	56.13	4.22 °L	12.8K	6
Author: bacgabe Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 1.25 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: 12/10/2015 6:32 PM Notes: Ferment at 70 to coax out fruity esters. Alternate yeast would be Belgian Ardennes.
Oktoberfest	Oktoberfest/Märzen	5.5 Gallons	1.062	1.015	6.06	42.99	9.25 °L	12.8K	2
Author: LarryBrewer Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: Keg Priming Amount: 10psi Creation Date: 3/4/2012 1:09 AM Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor. The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me. May try 2633 yeast next time.
Munich Dunkel (BYO)	Munich Dunkel	6.83 Gallons	1.051	1.01	5.36	19.91	23.41 °L	12.8K	3
Author: jsvarney5 Boil Size: 8.8 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/29/2016 2:41 PM Notes: 3/6/16 Munich Dunkel at a glance: WATER: higher mash ph to help with weak converting munich malt MALT: Quality German Munich malt (around the 10L range to produce nice clean, bready notes). Some dark roasted malt for color but not much to produce those flavors. Huskless is best to get the color without the astringency. Can be 100% munich or cut in some pils for enzyme conversion. mash higher for body. At least 90 minute boil for color development if not decocting. HOPS: Traditional German hops but primarily for balance. Almost no flavor or aroma. Malt shines through YEAST: Clean lager yeast Target water profile (Brown and malty in Bru'n water): Ca:60; Mg:5; Na:15; Cl:60; So4:50; HCO3:85 Added following salts (built up from distilled): gypsum-approx 2 grams to mash and 3.2 grams to sparge; CaCl-approx 2.5 grams to mash and 4 grams to sparge; baking soda - 2 grams to mash; phosphoric acid (10%)-NONE (Acid malt to reduce slightly) Finished water profile: Ca:60; Mg:0; Na:29; Cl:64; So4:59; HCO3:77. This should give mash a target pH of 5.4 (room temp - a heated mash sample that's been cooled may be closer to 5.6). 2 packets of Saflager 34/70 rehydrated and pitched into wort mill gap at .054. let hydrate for about 15 mins and started recirculating. no stuck sparge and worked well mash at 156 for 60 then mashout 170 for 10. Vigorous boil. Boiled off about 1.5 gallons Oxygenation wand adequately soaked in pbw, followed by sanitizer before use sparge pH: 5.45 sparge temp: started about 172 but was quickly into mid 160's as it kept going mash pH: 5.2 (low? shooting for 5.5) Pre boil volume: 9 gal pre-boil OG: 1.046 (high) post boil volume: 6.25 gal post boil pH: 4.96 volume into FV: 5.5 gal OG: 1.064 (12 pts higher!) day 9 pH: 4.42 day 9 gravity: 1.028 finished pH: 4.46 FG: 1.027 (4.85% ABV - 56% ATTENUATION??) into FV at around 75 and took a couple hours to get down to pitching temp in freezer. pitched at 52 and let rise to set temp of 55. aerated for 1:35 with pure oxygen. added 2 packets of dry yeast rehydrated in distilled water at 73 degrees. This increased the temp up to 159 but was quickly cooled back down. Checked the next day and no activity. checked again about 30 hours later and some very slight krausen on top of wort but still not much. gave it a good shake and created some foam. next morning (day 2) still not much going on. no airlock activity. came home from work day 2 (approx 52 hours) and nice white krausen had formed and airlock bubbling. increased to 65 (from 55) for diacetyl rest on day 7. took about a day to free rise to about 62. airlock was bubbling consistently (too early for the d rest?). after a day it was at 65, where it remained for about 1 week. started cold crashing after that and kegged after about 17 days to start lagering. why did it not finish? (1.027 FG). Mash temp too high? Low pitching rate? 2 rehydrated packs not enough? OG was 12 pts higher than expected so maybe something to do with it. CALIBRATE HYDROMETER to ensure this isnt an issue After in fridge for a week, moved to chest freezer at near freezing temps to start some more effective lagering (3/30/16 - 25 days after brewing) Bottled 5 beers for Hogtown on 4/22. This will give it about 2 weeks of conditioning at room temp before it gets to Hogtown (who knows how it will be stored there). Color and clarity is great. I dont get the full bready malt profile I like in some of my favorite Dunkels. Better than my least favorite bc more body and taste than those but not fully there for the best examples. Decoction mash the result? How to overcome this for that same effect? EDIT: tried this again on 5/4/16 before dropping off at JBI for Hogtown. Not carbed yet really at all but tasted absolutely fantastic. Maybe our best beer yet. All the bready, toasty, caramelly malt flavor was there and exactly what i look for in a dunkel. (Maybe the warm temp played a role in this along with some bottle conditioning. EDIT: tried this again with Corey after another full week of conditioning at room temp and then put in fridge for 1 day. Carbonation was there. Maybe not fully carbed but close. Bottled the rest of the keg on 5/23/16. EDIT: sampled day 9. pH of 4.42. ERRORS: No real errors. Smooth and increasingly efficient brew day. Didnt have carapils to add for body but didnt need it. Hogtown Brewoff 5/21/16 Score: 30.5 --> Underattenuated (lingering cloying sweetness) and lacking complexity (dark munich or aromatic malts or decoction mash). Oxidized? (one one scoresheet).
Negra Modelo Clone	Vienna Lager	6 Gallons	1.054	1.013	5.38	24	13.76 °L	12.7K	2
Author: rmklaw Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/16/2018 8:37 PM Notes: Pitch two vials at 46F. Raise temp after 24 hours to 50-52F. Keep in primary for 14 days. Raise temp. to 62F for three days. Aging for 30 days ramping down from 60F to 39F.
Chocolate Hazelnut Porter	Brown Porter	6 Gallons	1.069	1.017	6.77	36.2	40 °L	12.7K	6
Author: Sean Sutherland Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.055 Efficiency: 85 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 8/18/2013 6:14 PM Notes: Use Cocoa nibs for 1-3 weeks during secondary. OG: 1.066 FG: 1.019 ADF: 70% IBU: 36 Color: 38 SRM Alcohol: 6.2% ABV Pre Boil Gravity: 1.056 Ferment at 67F Page 265 Brewing Classic Styles
Guinness Stout Clone	Dry Stout	12 Gallons	1.05	1.013	4.87	42.01	34.22 °L	12.7K	18
Author: JonyMac Boil Size: 13.9 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 95 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2015 10:33 PM Notes: Notes: 500 - 600L Black malt - UNMALTED GRAIN Fill HLT with 20 gallons: EB Strike Water: (1.5 mash thickness X 17.25 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.2 gallons Batch calls for 15.93 gal / 63.7 qt of total mash water. Water losses from grain absorption and mash tun dead space are: 2.41 gal / 9.6 qt Batch calls for a starting boil volume of: 13.53 gal / 54.1 qt EB Boil Volumes: 60 minute boil - 13.9 gallons 75 minute boil - 14.4 gallons 90 minute boil - 14.9 gallons 120 minute boil - 15.9 gallons
Stout - Young Clone	Oatmeal Stout	21 Gallons	1.061	1.021	5.29	30.42	30.87 °L	12.7K	0
Author: jgt Boil Size: 23 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 82 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/22/2014 12:17 AM Notes: 1 Servomyces tablet secondary fermentation 69 degrees
Imperial Stout	Imperial Stout	3 Gallons	1.091	1.015	9.96	64.6	50 °L	12.7K	8
Author: eschmehl Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.066 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 5.99 psi Creation Date: 12/23/2014 5:58 PM Notes:
ESB (Single Hop: EKG)	Extra Special/Strong Bitter (ESB)	10 Litres	1.057	1.014	5.75	34.85	9.74 °L	12.7K	10
Author: Umoyk Boil Size: 12 Litres Boil Time: 70 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: Dextrose Priming Amount: N/A Creation Date: 4/9/2013 12:26 PM Notes: Pitch at 17°C and ferment at 19°C. This yeast (also wyeast 1968) is a fast fermenter and a big heat producer. One should not let it get above 20°C before 72 hours (afterwards it's fine). Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do. Bottle after 2-4 weeks from brewday (dry-hopping 3-5 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.
Old Rasputin Clone	Russian Imperial Stout	5.5 Gallons	1.09	1.021	8.99	72.81	32.93 °L	12.7K	12
Author: mrjofus1959 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 80 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: 11/21/2013 8:59 PM Notes: http://byo.com/mead/item/1182-north-coasts-old-rasputin-the-replicator
Einstok Olgerd, White Ale Clone	Witbier	40 Litres	1.049	1.012	4.88	10.62	5.21 °L	12.6K	9
Author: Donder Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 65 Mash Thickness: 2.7 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: 4/6/2017 8:13 AM Notes:
Fresh Squeezed Clone	American IPA	5.5 Gallons	1.066	1.018	6.24	58.86	11.58 °L	12.5K	12
Author: yanman Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 77 Mash Thickness: 1.25 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: 2/2/2014 8:17 PM Notes: 10 minute hop stand at end of boil
Gulden Draak Clone	Belgian Dubbel	5.5 Gallons	1.083	1.011	9.5	23.86	11.86 °L	12.5K	1
Author: Daily_brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 80 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2017 12:22 PM Notes:
King Julius - Tree House Clone	Specialty IPA: New England IPA	5.5 Gallons	1.084	1.022	8.2	84.32	7.35 °L	12.4K	1
Author: prospero Boil Size: 6.87 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 72 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: sucrose Priming Amount: 4.5 oz Creation Date: 4/21/2020 9:42 PM Notes: 5.4 mash pH 2:1 Chloride to Sulfate ratio Dry-hop at day ~2 (2-3' Plato from terminal gravity) Dry-hop at day 5 (stable gravity) Use large muslin bags for whirlpool hops (used Cryo to reduce loss to hop absorption) Edited 2/2/2023 to make revisions based on further research & development Adapted from BYO October 2016 Julius Clone Recipe by Dave Green
Amazing Haze 7%	American IPA	23 Litres	1.059	1.014	5.87	67.12	4.55 °L	12.4K	2
Author: snej81 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3.2 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: 7/23/2017 7:23 PM Notes:
Peach Pale Ale	American Pale Ale	5.5 Gallons	1.05	1.01	5.31	39.92	5.19 °L	12.4K	5
Author: RockyMtnGT Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 73 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: 3/8/2017 7:53 PM Notes:
Dragon's Blood Mead	Other Fruit Melomel	5.5 Gallons	1.119	1.001	15.48	0	4.78 °L	12.3K	1
Author: canis187 Boil Size: 7.5 Gallons Boil Time: N/A Boil Gravity: 1.088 Efficiency: 100 Mash Thickness: 1.3 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: 9/5/2017 6:51 PM Notes:
Peach Wheat	Fruit Beer	6 Gallons	1.053	1.013	5.25	30.24	6.32 °L	12.3K	8
Author: Griffin's Roost Boil Size: 7.5 Gallons 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: Corn Sugar Priming Amount: 7/8 cup Creation Date: 5/1/2012 8:36 PM Notes: Add 5lbs of Frozen Peaches in Secondary for 2 weeks. Add 2oz. of Peach extract flavoring at bottling.
Peanut Butter Porter	English Porter	5.5 Gallons	1.067	1.024	5.68	22.71	35.03 °L	12.3K	9
Author: devanjwanek Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 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: 4/7/2017 7:58 PM Notes:
« First ‹ Previous 12 13 14 15 16 17 18 19 20 Next › Last »							Page 16 of 11,224 20 Recipes of 224,478