All-grain Homebrew Beer Recipes

Page 10644 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
No Rules Dark Mild	Dark Mild	20.8 Litres	1.045	1.016	3.83	23.65	16.88 °L	92	0
Author: Rhys33 Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 78 Mash Thickness: 3.13 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: 1/5/2025 11:40 PM Notes: Brew day 09Feb2025: - pH est. = 5.51 Act. = 5.50. Good. - OG = 5.25 gal @ 12 brix (1.048). 79% eff. Adding 2 pints boiled water to the fermentor to correct for over-boiling. I had intended to under-boil, but extreme winter weather conditions affected visibility. This will be too high gravity for a mild. Kegging 21Feb2025 - FG = 1.016. 65% attenuation. 3.9% abv. - Mild esters on gravity sample. Smooth and full-bodied. Has a slight roast character that I expect to dissipate quickly.
7bbl Golden Ale	British Golden Ale	203 Gallons	1.05	1.012	5	21.75	4.45 °L	92	0
Author: MattCBB Boil Size: 219.65 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 76 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 9.15 psi Creation Date: 5/20/2025 3:39 PM Notes:
Hop Fiction	American Pale Ale	25 Litres	1.042	1.007	4.54	44.47	3.41 °L	92	0
Author: Boil Size: 31.22 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3.13 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: 3/21/2025 9:51 AM Notes:
Big Brew Pub Ale	Ordinary Bitter	5.5 Gallons	1.05	1.012	5.05	43.81	10.72 °L	92	0
Author: m906.dm@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/15/2025 9:58 PM Notes:
The Innkeeper	Ordinary Bitter	5 Gallons	1.043	1.009	4.5	43.99	5.66 °L	92	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 3/12/2025 2:42 AM Notes:
Jeremy's English	English IPA	5.5 Gallons	1.047	1.011	4.78	51.25	14.97 °L	92	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A 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: 2/28/2025 12:43 AM Notes:
Basic APA	American Pale Ale	21 Litres	1.048	1.009	5.18	30.9	7.46 °L	92	0
Author: Justin Misener Boil Size: 27.3 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.89 bar Creation Date: 2/23/2025 11:44 PM Notes: A great place to start is a basic pale ale. These numbers are more or less geared for my system by default, so you might need to tweak numbers a bit depending on what system you brew it on. Something like 90% pale malt and 10% crystal 40L. The pale malt provides the majority of the starches which will convert to sugar during the brew and ultimately result in the lion's share of the alcohol content. Pale malt doesn't provide a huge amount of flavour on its own though, which is why we'll add crystal 40L. The crystal 40L gives the beer a bit of colour, toffee/caramel flavour, a fuller body, a bit of sweetness, and helps with head retention. For hops, to keep it simple I chose one single variety, Cascade. Cascade is super popular and easy to source. Cascade hops have floral, citrus, and pine flavours and aromas. I've added enough at boiled for 60 minutes tend not to contribute much flavour and 60min of boil to get about 30-32IBU bitterness. Hops that have next to no aroma though, so we'll add another 28g at 5min for flavour and aroma. If you want you can substitute out the Cascade hops for any hop you want, just make sure you tweak the amount of hops you use for the 60 minute addition so that you end up with about ~30IBU. Also, if you like your beer bitter, you could increase your 60 minute addition to 35, 40, or even 45IBU, and like-wise if you really don't like bitterness you can reduce the 60 minute addition to 20-25IBU. 30IBU is a good balance though with enough bitterness to offset the residual sweet maltiness. My water at home is kind of shit for brewing so I use a reverse osmosis system to get relatively pure water, but beer brewed without any minerals doesn't usually turn out great so I actually add some minerals back into the water to get the mineral profile that I want. That said, for starting out I would just use that spring water that you mentioned and not bother adding any minerals/salts back in; ignore my mineral additions listed under "Other Ingredients". The one exception is citric acid. It wouldn't be a bad idea to add a bit of citric acid or another appropriate acid to the malt to bring the pH down a bit. It isn't strictly necessary in this recipe, but it will only help! you'll need at least about 33L of water for this batch, and it's better to have more than you need on hand, so maybe collect 40L for brew day. I've chosen Fermentis US-05 yeast for this brew. It's probably the most popular yeast both with homebrewers and with the craft brewing industry. It's super forgiving and doesn't impart a lot of flavour on its own, letting the malt and hops shine through. It's super accessible and not too expensive and can make great beer. There's dozens if not hundreds of yeast strains to choose from. One other thing to mention is mash profile. The simplest you will get is a "single infusion mash". This is more or less that, though I add one step as my system is able to heat the mash up to 76°C before sparge which is beneficial for the sparge method known as "fly sparging", but I don't think it's necessary for the simpler "batch sparging". The mash temperature chosen is 67°C which is a good balanced temperature to sparge at, resulting in a beer that isn't too sweet or too dry. It can be tweaked higher or lower to suit preferences, but this is a good place to start. Probably 95% of beer styles can be brewed well with a single step mash. Lots of homebrewers like to complicate their mash schedules but the honest truth of it is that it often really just isn't at all necessary. That's it for the ingredients/design basics! As for the very basics of brewing this recipe see below. Note that the steps with a (*) are steps that will likely change significantly depending on what equipment the beer is brewed in, but I can help you tailor the recipe to your system once you have one: 1. *Mix in grist to 17L of water at ~73°C, mash should be about 67°C. Add citric acid. 2. *After 60min, ramp up mash temp to ~76°C and vorlauf until wort is clear. 3. *Sparge. 4. Bring wort up to a boil. Optionally before boil is reached take a sample and measure the pre-boil specific gravity of the wort. Write it down somewhere. Note that you'll need to cool this sample down to room temperature before taking your measurement. 5. Once boil is reached add the 60min addition of hops and start a timer for 55minutes. Leave the pot uncovered for the duration of the boil otherwise your beer might tasted like canned corn or cooked cabbage. Keep a close eye on the boil for the first 5-10 minutes as wort has a tendency to foam up and boil over, making a sticky mess. 6. While boiling, make use of the time to clean up stuff, toss the spent grain (you can feed it to chickens/livestock, just make SURE there are no hops in the spent grain because they are very toxic to quite a few animals!), and/or get a fermenter sanitized and ready. 7. After 55min, add the 5min addition of hops and set a timer for 5min. 8. Once your second timer has gone off you've been boiling for 60 minutes and it's time to move onto the next step. Turn off the heat, and cool the wort. It is preferrable to cool the wort as quickly as possible, as the less time spent between 65°C and 20°C the less chance of picking up wild spoilage organisms and ruining your hard work. I use an immersion chiller, they're super simple to make out of soft copper tubing. Plate chillers are super high performance and fast but also hard to clean and less beginner friendly. Alternatively, if your fermenter is able to handle hot liquids you could instead opt for the "no chill method". I won't go into details but you can read about it online. It's a bit higher risk but with good sanitation procedures it works just fine. 8.5 A quick note, but the name of the game from this point forward is cleanliness, sanitizing, and minimizing exposure to microbes. Once the beer is below 65°C it is possible for microbes to survive and reproduce in the wort, which will lead to infected and bad beer. Make sure everything that the beer touches is clean and has been properly sanitized, and don't waste time getting the wort into the fermenter and getting the fermenter sealed. There's always some microbial exposure because there's bacteria and mould spores floating through the air and such, but our job is to minimize exposure and give the yeast their best chance to thrive and out-compete all the other microbes. 9. Once the beer is chilled to ~20°C, transfer it out of the kettle and into your fermenter, leaving behind the solids (trub and hop debris) in the kettle. Depending on your equipment you can do a "whirlpool" while chilling to help condense your solids into a cone in the middle to help get as much wort from the pot as possible, but it's not a requirement. If you do this make sure you sanitize your paddle or pump loop by exposing them to boiling wort for a few minutes before the end of the boil. When transferring the wort into the fermenter it is recommended to let the wort splash and froth to help aerate the wort. Yeast need dissolved oxygen at the start of the fermentation to be happy and healthy. 10. With the wort in the fermenter, open up the yeast packet and sprinkle it across the surface. If you didn't aerate the wort during the transfer from kettle to fermenter this is a good time to either shake the fermenter or to beat and froth the wort with a sanitized paddle or spoon. Seal the lid on the fermenter and install an airlock, as the fermenter will off-gas CO2 and needs to be vented in such a way that air and fruit flies can't get in but CO2 can escape, otherwise it would build up pressure and rupture. Take a specific gravity reading of the wort in the fermenter and record it as the Original Gravity, or OG. This will help us calculate the final alcohol content of the finished beer. 11. Leave the fermenter somewhere that's about 20°C or so for about 3 weeks and preferably somewhere dark or with a sheet draped over it to keep the light off, otherwise it might develop a skunky aroma like corona. You can remove the sheet to look at it, but leave the fermenter sealed for the duration of the fermentation. While oxygen is a great thing for the first day of fermentation, every day after that it becomes the enemy as it makes beer taste awful if it gets oxidized, so your best bet is to keep it sealed up. 12. The airlock should start bubbling within 24hrs of pitching the yeast and should slow to a stop after 5-12 days, typically, though that is a very generalized statement. 13. After 2.5-3 weeks, take a gravity reading. Record the value. 2-3 days later measure again and record. If you get the same value as the previous sampling the beer has finished fermenting and is ready to package assuming the beer is cleared up enough for your liking. It could be clear, it may never get completely clear, it might need the help of a clarifying agent like gelatin, or it might clear in the fridge. It doesn't really matter so long as there isn't visible chunks/bits floating in the beer. Chilling the fermenter to 4°C or so can help things settle out but isn't necessary and can cause problems as the cooled fermenter will want to suck in air which isn't good. It's fine to give it an extra week or three in the fermenter if you aren't happy with it's clarity or if you aren't super convinced it's done fermenting, it's better not to rush at these last last few steps. 14. Package your beer, using sanitary practices and doing your best to minimize exposure to oxygen in the process. Don't forget to carbonate! Nobody want's flat beer! I won't go into details regarding the packaging side of things as I don't know what you're looking to do. If you plan to bottle I personally recommend swing-top bottles, but my personal preference and recommendation overall is to keg your beer, but that's really expensive compared to bottling. Still, bottling is the worst part of brewing and where infections are most likely to happen. Kegging is easy and you only have 1 big keg to clean and sanitize vs 50 bottles, and it's super easy to minimize oxygen pickup. Plus having beer on tap is pretty cool! Hope all of this helps!
Hüttengaudi	Weizenbock	20 Litres	1.066	1.016	6.49	16.31	7.7 °L	92	0
Author: Darkdragon Boil Size: 24.14 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 3 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: 2/21/2025 8:06 AM Notes:
SoCo Blackberry Blonde	Blonde Ale	5.25 Gallons	12.642	3.477	4.92	14.86	5.62 °L	92	1
Author: MikeBPD221 Boil Size: 6.29 Gallons Boil Time: 60 Boil Gravity: 11.6 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2025 12:41 AM Notes: Blackberry flavoring added to one 2.5 gallon keg with the remainder of the volume being left just as a blond ale in a separate keg.
ESB	Strong Bitter	15 Gallons	1.059	1.013	6.12	40.02	14.04 °L	92	0
Author: Boil Size: 18 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 80 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: 1/12/2025 5:56 PM Notes:
Awesome Recipe	Ordinary Bitter	27 Litres	1.026	1.006	2.55	0	2.68 °L	92	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 75 Mash Thickness: N/A 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: 1/6/2024 11:53 PM Notes:
Cascade Hops	American Pale Ale	5.5 Gallons	1.048	1.009	5.11	44.11	3.59 °L	92	0
Author: Jimbo! Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 65 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: 11/24/2024 6:49 PM Notes: Baking Soda 4 grams Gypsum 4 grams Calcium Chloride 5 grams OG 1.044 Fg 1.003
Irish Red	American Amber Ale	17 Gallons	1.046	1.009	4.9	29.56	12.77 °L	92	0
Author: Paris Station Boil Size: 18 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.75 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: 11/20/2024 2:24 PM Notes:
Citra Pale	American Pale Ale	5.5 Gallons	1.047	1.009	5.07	44.28	6.26 °L	92	0
Author: Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 1.5 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: 11/15/2024 4:01 PM Notes:
Puerta Bonita	American Pale Ale	60 Litres	1.065	1.012	7.01	18.86	6.1 °L	92	0
Author: Boil Size: 66.8 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 381.2 g Creation Date: 10/25/2024 3:40 PM Notes:
Mukami	American Pale Ale	200 Litres	12.939	2.679	5.49	4.06	5.62 °L	92	0
Author: 254 Brewing Co. Boil Size: 230 Litres Boil Time: 60 Boil Gravity: 11.3 Efficiency: 80 Mash Thickness: 4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2024 3:10 PM Notes:
PERRO MALTOSO RED ALE	Irish Red Ale	400 Litres	1.052	1.009	5.59	20.58	12.72 °L	92	0
Author: Boil Size: 456 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A 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: 10/2/2024 4:16 AM Notes:
Awesome Recipe	Wee Heavy	5.5 Gallons	1.077	1.019	8.1	0	19.89 °L	92	0
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 70 Mash Thickness: N/A 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: 10/1/2024 3:35 PM Notes:
Dark Amber Ale - 5.6%	American Amber Ale	25 Litres	1.053	1.012	5.41	97.38	25.38 °L	92	1
Author: Dougie Orr Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 150g Creation Date: 8/13/2024 5:17 PM Notes: Trying to make a dark red(ish) ale with plenty of bittering
ESB 2	Strong Bitter	5.5 Gallons	1.048	1.011	4.94	35.52	12.57 °L	92	0
Author: Kingofthebeavers Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 2/18/2024 4:08 AM Notes:
« First ‹ Previous 10640 10641 10642 10643 10644 10645 10646 10647 10648 Next › Last »							Page 10644 of 11,016 20 Recipes of 220,314