All-grain Homebrew Beer Recipes

Page 382 of our growing list of 225,000+ 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
Loral DH Lager	International Pale Lager	6 Gallons	1.046	1.007	5.14	31.98	4.04 °L	2K	3
Author: bhive01 Boil Size: 7.05 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 58 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/2/2021 3:08 PM Notes: https://web.brewfather.app/share/MA3URjvztDpbHX 15 psi at 14-15°C (~58°F) with 34/70 Changing to dark munich and Tett from light munich and Saaz because of what's on hand.
Kick'n It In A Tutu Cream	Cream Ale	5.5 Gallons	1.045	1.01	4.56	18	4.37 °L	2K	0
Author: Guido Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 Mash Thickness: 1 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: 4/23/2014 7:27 PM Notes: * 1 lb jalapenos chopped in the mash * 1/2 lb rice hulls with starch conversion mash * bath sparge Brewed: 18 May 14 O.G.:1.041 2nd: 25 May 14 * Honey (pastuerized 176 deg for 30 min, cooled and diluted to wort gravity) added at 2nd fermentation * 1 lb jalapenos (demembraned, de-seeded, baked 30 min at 350) added at 2nd fermentation (for 5 days) F.G.: 1.002 Bottled: 31 May 14 Consumed: 22 Jun 14
The Ed Hayes (Pumpkin Ale)	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.073	1.018	7.19	37.42	16.83 °L	2K	5
Author: crayfish_dc Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 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: 5/26/2014 11:37 AM Notes: 1. Empty the contents of canned pumpkin into a grain bag. Steep the grains and pumpkin together in 4 gals of water for 55 min at 155 deg. 2. Batch Sparge with remaining gals of water at 160 - 170 deg. 3. Ensure you have 7 gallons, add the brown sugar and bring to a boil. 4. Add 2 oz of Willamette Hops and boil for 55 min 5. Add 1 oz of mount hood hops and boil for 10 min 6. Add the spices into a grain bag and boil for 2 min 7.Pitch yeast when wort temp is 70-80 deg.
Omega Hefeweizen	Weizen/Weissbier	50 Litres	1.052	1.007	5.89	13.81	4.68 °L	2K	1
Author: Omega Haandbryggeri Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A 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: 2/17/2015 2:23 PM Notes: OG på denne 02.03.16: 1.044
Lemon Wheat	American Wheat or Rye Beer	5.9 Gallons	1.054	1.013	5.37	16.98	4 °L	2K	0
Author: mjm8342@gmail.com Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: Force Carbonation Priming Amount: N/A Creation Date: 4/30/2015 7:29 PM Notes: 0.5 Gallon Starter with 0.5LB DME
Blekansikt - Sierra Nevada Pale Ale Clone	American Pale Ale	50 Litres	1.057	1.011	5.96	35.12	7.84 °L	2K	0
Author: baard@kent.nu Boil Size: 55 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 3 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: 8/29/2015 10:02 AM Notes: Justert 4/11-15: Northern Brewer erstatter Perle. Korrigert for alfasyre.
70 Shilling	Scottish Export	5.15 Gallons	1.05	1.009	5.33	18.85	9.95 °L	2K	1
Author: Starter Hops Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 66 Mash Thickness: 1.19 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/16/2017 2:48 AM Notes: big starter
Bessie's Chocolate Milk Stout	Chocolate Milk Stout	5 Gallons	1.064	1.018	6.1	39.33	50 °L	2K	1
Author: Blear's Brewery Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/15/2019 6:39 PM Notes:
15-1-16 South Of The Boarder Imperial Stout	Wood-Aged Beer	15.6 Gallons	1.082	1.008	9.7	40.96	40 °L	2K	2
Author: BrewMeyester Boil Size: 22 Gallons Boil Time: 90 Boil Gravity: 1.058 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: Keg Priming Amount: 12psi at 40F Creation Date: 1/16/2015 3:18 PM Notes: Adding 3oz of medium roast French oak chips soaked over night in 1oz of silver tequila and 1oz of medium roast French oak chips (dry) into secondary fermentation 3 different fermenters - to age 30 days, 90 days and 183 days)
The Great Curve	Imperial IPA	6.5 Gallons	1.09	1.027	8.24	133.83	5.72 °L	2K	1
Author: Happenstance Brewing Company Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: Corn Sugar Priming Amount: 3 oz, 21 days Creation Date: 11/7/2012 8:31 PM Notes: Mash at 150F. Kill the flame after the 90 min boil and add the Post Boil hops, swirl, cover and let sit for 60 min. After 60 min, drop the temp quickly, pitch and ferment at 70F for 17-21 days. Cold crash to 40F before racking to secondary. Rack to secondary, let the beer warm back to pitching temperature, and dry hop. I like to rack to a layer of CO2 covered hops (in this case, sack full of whole hops) in secondary. Add the corn sugar to a cup of water and boil for 5 minutes, chill and pitch when ready to bottle. Bottle at 70F Hopefully this will be as funky as the song.
Amber Gruit	Spice, Herb, or Vegetable Beer	5 Gallons	1.049	1.01	5.14	0	12.61 °L	2K	0
Author: gorefisted@gmail.com Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2015 11:26 PM Notes: Amber gruit with a selection of freshly-foraged ingredients plus some other odds-and-ends. Mash Schedule: -Strike-In @ 137 F (4.4 gal @ 147 F) for 30 min -Sacch Rest @ 151 F (recirculate w/ boiling) for 60 min -Sparge @ 168 F to collect 3.5 gal wort -Recirculate to collect 3 gal for 6.5 gal total Notes: -Potentially "dry-hopping" with an as-yet-undetermined amount of honeysuckle by adding it to primary. 6/27/15: Just brewed this one. Perfectly nailed all temps and times as well as post-boil gravity. Our first to feature zero hops and a ton of weird herbs that were foraged by Debbie, one of Pat's Barismo regulars. 7/4/15: Happy Independence Day; to celebrate, we've pulled a sample of this wonderfully weird beer. Fermented down to 1.010 (narrowly missing the 1.008 we wanted, but we'll take it as it's still fairly well-attenuated and we have the "dry-hopping" [aka a tea of honeysuckle and some more elderflower] ready). The nose is biscuity, slightly estery and spicy. The additions of the different herbs are fairly muted, but the beer drinks very well-balanced and surprisingly bitter for having no hops. The mustard and mugwort lend a funky, earthy flavor while the late additions of pineapple flower, though more muted than they seemed initially when the beer went into the fermenter, make the flavor slightly brighter and more floral. Some residual sweetness is notable, but the yeast strain is dry and chalky, with some nutty and woodsy notes in the finish as well. Once this conditions and carbonates, it's going to be nuts. You heard it here first. 7/10/15: Seems that our gruit has a lacto ferm going on. Must have stemmed from careless handling of honeysuckle during "dry hop" addition. We added some more elderflower into the honeysuckle boil but must not have been hot enough to sterilize before we 86'd it back out. Luckily it's absolutely amazing with a slight tartness, and the honeysuckle really comes thru in the finish.
Prima Pilsner By Victory Brewing	German Pils	5.5 Gallons	1.05	1.01	5.27	56.33	2.72 °L	2K	0
Author: Trekker23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: Force carb Priming Amount: N/A Creation Date: 7/15/2016 6:22 PM Notes:
Canadian Blonde - Haven't Brewed Yet!	Blonde Ale	4 Gallons	1.047	1.008	5.15	18.98	5.32 °L	2K	0
Author: GarageBrew Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 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: 5/5/2015 4:00 PM Notes:
Mexican Hot Chocolate Stout	Imperial Stout	4 Gallons	1.061	1.014	6.14	37.24	37.79 °L	2K	1
Author: Barter & Trade Boil Size: 5.4 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/21/2019 1:40 AM Notes:
Westvleteren 12 Clone	Belgian Tripel	20.8 Litres	1.083	1.014	9.02	40.41	27.95 °L	2K	3
Author: Det Wulffske Øl Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 2.9 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: 5/31/2019 7:16 AM Notes: https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/ Recipe Type: All Grain Yeast: WLP 530 Yeast Starter: 3.8L Stirplate Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells Batch Size (Gallons): 5.5 Original Gravity: 1.090 Final Gravity: 1.012 Boiling Time (Minutes): 90 IBU: 36 Color: 33 Primary Fermentation (# of Days & Temp): 7 Secondary Fermentation (# of Days & Temp): 60 Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup Grist/Fermentables ---------------------------------- 8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM) 7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM) 2.50 lbs D-180 Candi Syrup (180.0 SRM) Mash Steps --------------- Mash at 149.0 F 90 min Fly or batch sparge 168.0 F Boil Steps --------------- Boil 90 minutes Add hops and Servomyces per schedule, (make sure to open the Servomyces cap). Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out) Boil Ingredients --------------------- 1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min 1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes 1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min 1.00 Items Servomyces - Boil 5.0 mins Yeast Ingredients ---------------------------------- 320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530) ***Krausen yeast method to be added here Clear wort boil-down notes (Optional Step): ------------------- (Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps: 1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot. 2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles. 3. Be careful NOT to burn the maltose syrup. 4. The result will be approximately 24-26 ounces of syrup. 5. Re-crash the syrup by adding wort from the ongoing main boil. 6. Pour the dissolved liquid back in to the main boil. Fermentation Pitch Notes: --------------------- Chill wort to 63-64F Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds. Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary. Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days. Fermentation Process Notes --------------------- 1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F) 1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F) 1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)
Pale Ale Tradicional	American Pale Ale	3000 Litres	1.05	1.01	5.33	16.26	5.02 °L	2K	0
Author: Gustavo Marsan Boil Size: 4000 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2015 7:42 PM Notes:
Strawberry Belgian Ale	Belgian Dubbel	6.5 Gallons	1.07	1.015	7.21	24.75	13.02 °L	2K	1
Author: Percent42 Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2015 3:34 PM Notes:
Spicy Saison	Saison	5 Gallons	1.062	1.015	6.22	28.84	3.59 °L	2K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: 3/19/2015 8:59 PM Notes:
Vanilla Porter	Robust Porter	13 Gallons	1.059	1.016	5.62	39.82	32.68 °L	2K	2
Author: treborpell Boil Size: 15.9 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 85 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: keg Priming Amount: N/A Creation Date: 7/17/2014 12:05 PM Notes: OG: 1.060 FG: 1.016 IBU: 33 SRM: 30 ABV: 5.75% ADF: 75% cut beans into 1/2 pieces and add to secondary fermenter one week before packaging.
Commercial Dry Stout	Dry Stout	5.25 Gallons	1.047	1.012	4.55	42.64	38.15 °L	2K	0
Author: Genus Brewing Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 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: 2/10/2014 8:39 PM Notes:
« First ‹ Previous 378 379 380 381 382 383 384 385 386 Next › Last »							Page 382 of 11,290 20 Recipes of 225,799