All-grain Homebrew Beer Recipes

Page 251 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
(2014-12-26) Milkbomb Stout	Sweet Stout	6 Gallons	16.534	7.131	5.18	28.3	40 °L	2.5K	1
Author: Brady Smith Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 12.6 Efficiency: 75 Mash Thickness: 1.5 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: 12/23/2014 3:37 AM Notes: 2L starter x 2days. Decanted off starter beer. Added 1 pack US-05 (and included extra mash step at 148) to account for 1084's poor attenuation. Next time, will decrease lactose to 1.5 lbs. Too milky for my taste, but folks love it. Super creamy! Also will slightly decrease Magnum hops to around 22 IBUs. Gold: 2015 Great Northern Brew HaHa
Miller Lite Ale	American Wheat or Rye Beer	4.8 Gallons	1.041	1.007	4.39	20.85	2.05 °L	2.5K	0
Author: Andy Conway Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 95 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 79 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2015 7:11 PM Notes: My light beer - legged
Basic Orange Blossom Mead	Semi-Sweet Mead	5.25 Gallons	1.02	1.002	2.31	0	1.44 °L	2.5K	1
Author: hopscotch Boil Size: 5.25 Gallons Boil Time: N/A Boil Gravity: 1.02 Efficiency: 85 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 79 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/3/2015 12:33 AM Notes: used Lalvin 71B-1122 yeast (2 packs)
Sweet Stout	Sweet Stout	5.5 Gallons	1.073	1.032	5.33	30.61	40 °L	2.5K	3
Author: outbackrebel Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 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: 2/27/2014 3:31 AM Notes:
Festbier	Munich Helles	5.5 Gallons	1.058	1.013	5.8	24.9	4.38 °L	2.5K	0
Author: fizgig Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 49 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2015 8:22 PM Notes:
Cuntsuelo Mexican Lager	International Amber Lager	5.3 Gallons	1.05	1.006	5.7	21.46	8.69 °L	2.5K	1
Author: recreation brewery Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2016 10:20 PM Notes:
New England Session	American IPA	12 Gallons	1.048	1.011	4.85	0	3.38 °L	2.5K	0
Author: DrogersKRB Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/8/2017 11:01 PM Notes:
Ozarks Hoppin Red Ale	Irish Red Ale	12 Gallons	1.052	1.01	5.57	44.65	12.26 °L	2.5K	1
Author: Ozarks Mountain Brewery Boil Size: 15 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/28/2016 11:00 PM Notes: Notes: heat 20 gallons of water to 165 , add 8 gallons to mash tun
Dark Vienna	International Dark Lager	2.5 Gallons	1.051	1.008	5.62	20.56	21.56 °L	2.5K	0
Author: BrewingBaar Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 73 Mash Thickness: 2.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: corn sugar Priming Amount: 2.5oz Creation Date: 8/23/2016 4:48 AM Notes: ferment at 52 then lager at 37 for 4 weeks bring back to 65 for 1 week before bottling
Aroma IPA	American IPA	23 Litres	1.062	1.016	6.08	42.74	8.08 °L	2.5K	2
Author: Beardbrew Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: N/A 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: 6/3/2016 11:37 PM Notes:
Brewery Ommegang: Witte Clone	Witbier	20 Litres	1.047	1.013	4.43	10.88	4.13 °L	2.5K	0
Author: RockHopper Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 55 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Dextrose Priming Amount: 200 g Creation Date: 3/19/2019 9:21 PM Notes: Substitute: Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) yeast Step by Step Mash the grains for 5 minutes at 113 °F (45 °C); 35 minutes at 144 °F (62 °C); 20 minutes at 154 °F (68 °C). Mash-off at 165 °F (74 °C), collecting about 7 gallons (27 L) of wort. Boil 90 minutes, adding hops at beginning of boil and spices for final 10 minutes. Cool, aerate, and pitch yeast at 70 °F (21 °C); let temperature rise but not above 79 °F (26 ° C). Carbonate to 2.7 volumes of CO2.
S'More Please	Imperial Stout	10 Gallons	1.104	1.025	10.3	43.43	43.02 °L	2.5K	1
Author: Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.086 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: 1/27/2018 4:42 PM Notes:
Farmer's Spicy Blonde Daughter	Blonde Ale	6.1 Gallons	1.051	1.014	4.84	19.26	5.35 °L	2.5K	0
Author: FFATS Brewing Boil Size: 9.1 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/8/2014 9:58 AM Notes:
C Hop IPA	American IPA	25 Litres	1.064	1.016	6.28	54.55	7.56 °L	2.5K	1
Author: Storeyv34 Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2016 5:06 AM Notes:
(2015-12-26) German Pils	German Pilsner (Pils)	6 Gallons	12.891	1.958	5.84	33.4	3.86 °L	2.5K	0
Author: Brady Smith Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 9.8 Efficiency: 75 Mash Thickness: 1.5 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: 12/25/2015 1:50 PM Notes: Double Hochkurz Decoction Perhaps too heavy on the Munich when employing double decoction mash. Almost approaching maltiness of a Helles Bock. Will reduce the Munich to 3-4% for NHC Finals. Most judges commented something to the effect that "malt backbone was at the top end of the spectrum" for this style. 24hr 1L starter using 2 packs. +1 dry pack in fermenter (~430B Cells) 13 brix & 6 gal into fermenter PF 6 days @ 50. 2 day D-Rest. Cold crash in PF 5 days before kegging with gelatin. Added dry hops on 1/4/16 2nd Place - 2016 NHC Regional out of 32 entries 3rd Place - 2016 Great Northern Brew Ha Ha http://www.greatnorthernbrewhaha.brewcomp.com/
Yorkshire Stingo Clone	British Strong Ale	16.5 Gallons	1.079	1.019	7.9	37.67	18.71 °L	2.5K	0
Author: ragingmoon Boil Size: 19.09 Gallons Boil Time: 90 Boil Gravity: 1.073 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: 10/23/2021 9:05 PM Notes: Mash all grains except chocolate wheat malt at 149° F (65° C) for 90 minutes. Powder chocolate wheat malt in a clean coffee grinder and sprinkle the powder over the top of the mash, then fly sparge as normal. Chill wort to 70° F (21° C), pitch yeast, and monitor for activity. As soon as fermentation begins, chill to 64° F (18° C) and make sure you’ve attached a blowoff hose. White Labs WLP007 Dry English ale yeast (optional, to increase attenuation) (add at high krausen. After fermentation is complete, rack to secondary and age four months to a year. Original was Fawcett Maris and Fawcett Dark Crsytal.
Mystic Cat - Imperial English Barleywine	English Barleywine	5.5 Gallons	1.2	1.042	20.74	83.81	22.05 °L	2.5K	1
Author: jessiepagan3 Boil Size: 8.73 Gallons Boil Time: 120 Boil Gravity: 1.126 Efficiency: 52 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 3.5 Creation Date: 6/9/2016 6:04 PM Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly. Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F. Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all! Note the 2-hour boil time. The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count. If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it. *Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into* Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort. After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F). *Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter* After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose. Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch! Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe) If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099. Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end. Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.) Happy Brewing and Cheers!
Oak Aged Scotch Ale	Strong Scotch Ale	23 Litres	1.079	1.023	7.35	24.06	18.42 °L	2.5K	0
Author: Homebrew Fanatics Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2017 9:38 PM Notes: Oak Addition: Transfer to secondary after stable gravity. Add 2.5g/L of American Oak cubes, leave for 7-10 days. Bottle/keg as normal.
Belgian Witbier	Witbier	5.5 Gallons	1.045	1.01	4.57	13.64	3.86 °L	2.5K	2
Author: Kevin Zix Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 65 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: 11/20/2016 12:47 AM Notes:
Rye ESB	Strong Bitter	24 Litres	1.052	1.016	4.7	43.81	12.35 °L	2.5K	1
Author: Diamond-Geezer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 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: 12/22/2015 5:16 PM Notes:
« First ‹ Previous 247 248 249 250 251 252 253 254 255 Next › Last »							Page 251 of 11,093 20 Recipes of 221,856