All-grain Homebrew Beer Recipes | Page 10819 | Browse 225,000+ at Brewer's Friend

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 6/1/2025 1:14 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.091

Efficiency: 79

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: 12.25 psi

Creation Date: 4/8/2026 4:14 AM

Notes: DIRECTIONS
Mill the grains, mash in at 144°F (62°C), and rest 20 minutes.

Raise to 149°F (65°C) and rest 30 minutes, then raise to 158°F (70°C) for 20 minutes.

Sparge with 170°F (77°C) water, and add the hops once there’s about an inch (2.5 cm) of wort in the kettle.

Boil for 90 minutes, adding nutrient and finings according to the schedule.

After the boil, do a whirlpool step: Spin for 2 minutes, then allow 15 minutes to steep and settle.

Chill to about 46°F (8°C), aerate the wort, and pitch the yeast. Ferment at 48°F (9°C) until fermentation is complete, usually about 2 weeks; if you have a spunding valve, attach it once the beer is about 2–3°P above terminal (or when the SG is at about 1.020). You’ll know fermentation is complete when the gravity is stable for 3 days and the pH rises by 0.1.

Once the beer passes VDK, lower the temperature by 2°F (1°C) per day until it reaches 34°F (1°C). Lager for 4 weeks, or for as long as it takes to taste like a proper Bavarian helles. Package and carbonate to about 2.7 volumes of CO2.

BREWER’S NOTES
Water: We use 75 percent reverse osmosis (RO) and 25 percent filtered city water to target 50 ppm calcium, 50 ppm sulfate, and 100 ppm chloride.

Malt: High-quality malts are paramount—this style is all about soft malt character. We blend the Weyermann Pilsner and Weyermann Extra Pale Premium Pilsner to achieve what we believe is the correct texture, color, flavor, and aroma.

The mash: We are big fans of decoction beers—for extensive gelatinization, increased formation of melanoidins, and lower DMS, among other good things—but we both work on infusion systems. Necessity being the mother of invention, we set out to come up with a recipe that covers the gaps of the missing decoction.

Hops: We source our German hops from Michigan’s Hop Head Farms. If you’ve never tried first-wort hopping, it takes only one addition of high-quality hops to get an elegant bitterness and delicate aroma. Trust the process!

Fermentation: BSI strains aren’t directly available to homebrewers, so look for one that achieves relatively high attenuation (80–83 percent) and a clean profile, enhancing malt character without leaving the beer too sweet. We find we don’t need to do a diacetyl rest because so little is produced at these low temperatures—but if it helps you sleep, do one. We don’t like to crash our cars or our beers—the slow step-down in temperature makes a big difference and is just one of many things we do to brew proper beer.

Watch your pH: We target 5.4 in the mash, 5.1 post-boil, and a final pH of 4.2–4.3. The higher your final pH, the more the beer starts to seem dull and lifeless. You can lower your pH at any point using lactic acid.

Author:

Filtonian

Boil Size: 27.76 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2026 10:03 AM

Notes:

Author:

Swelter

Boil Size: 30.28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

Mash Thickness: 3

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: 12/1/2025 5:35 AM

Notes:

Author:

Boil Size: 6.99 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2025 2:34 AM

Notes:

Author:

russtuff

Boil Size: 5.38 Gallons

Boil Time: N/A

Boil Gravity: 1.091

Efficiency: 100

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: 9/24/2025 4:57 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 27.65 psi

Creation Date: 9/18/2025 3:13 AM

Notes: Mash: Heat your strike water to achieve a mash temperature of 152°F (67°C). Add the crushed grains and pumpkin puree. Hold for 60 minutes. The pumpkin can make the mash a bit gummy; a good stir every 15-20 minutes is recommended.

Sparge: Mash out by raising the temperature to 170°F (77°C) and then sparge with 170°F water to collect 6.5 gallons of wort.

Boil: Bring the wort to a rolling boil.

60 minutes: Add 0.75 oz. of East Kent Goldings hops.

10 minutes: Add 0.25 oz. of East Kent Goldings hops.

5 minutes: Add a yeast nutrient and a whirlpool tablet (Irish Moss).

Flameout (0 minutes): Turn off the heat and add all the spices. Stir well and let them steep for about 15 minutes before chilling.

Chill: Rapidly cool the wort to 68°F (20°C).

Ferment: Transfer the cooled wort to your sanitized fermenter. Pitch the yeast.

Fermentation Schedule:

Ferment at 68°F (20°C) for 7-10 days, or until fermentation activity subsides and the gravity is stable.

Optional: Cold crash the beer for a day or two at 35-40°F (2-4°C) to help clear it up.

Packaging: Bottle or keg as usual. Carbonate to 2.5 volumes of CO2.

Instructions (Extract):

Steep: Place the crushed Caramel 60L malt in a grain bag and steep it in 1-2 gallons of water at 160°F (71°C) for 20-30 minutes. Remove the bag and discard.

Boil: Bring the steeped wort to a boil. Turn off the heat and stir in the Dry Malt Extract (DME) and the pumpkin puree until fully dissolved. Return to a boil.

Follow the same boil, chill, fermentation, and packaging steps as the All-Grain recipe.

Tips for Success:

Pumpkin Prep: Canned pumpkin puree works great and is very convenient. If you want to use fresh pumpkin, roast it first (cut in half, remove seeds, and roast at 350°F until tender). The roasting caramelizes the sugars and adds a deeper flavor.

Spices: Start with the suggested spice amounts. You can always add a bit more at packaging if you want a stronger spice character. It's better to be subtle than to have a "spice bomb" beer.

Fermentation Temperature: The US-05 yeast is very clean at 68°F. This will allow the malt and spice flavors to shine through without any distracting fruity esters from the yeast.

Patience: Like all homebrew, this beer will improve with a few weeks of conditioning in the bottle or keg. The flavors will meld together and the carbonation will become perfect.

Author:

vinobrew

Boil Size: 19.39 Gallons

Boil Time: 120

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 9/12/2025 10:59 AM

Notes: Source of the recipe is from Horst D. Dornbusch in the Homebrewers Association website (link below). Modified the hops and water to fit local availability.

https://homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-sticke-alt/

A "Sticke Alt" is a traditional, secret, stronger, and hoppier variant of Altbier originally brewed in Düsseldorf, Germany. Often considered a special treat for regulars, Sticke Alts have a higher alcohol content and may feature additional malt or hops compared to standard Altbiers, with some breweries producing special versions like the "Latzenbier".

Origin and Tradition:
A "Secret" Alt: The word "Sticke" is believed to come from the German word for "secret" or "hidden," referring to it being a special, small-batch beer not widely advertised.

A Special Treat: Sticke Alts were historically a special offer for loyal customers at brewpubs, rather than a regular offering.

Name Variations: While "Sticke" is the original name, some Dusseldorf breweries have their own unique names for these special stronger Altbiers.

Zum Schlüssel: Calls their seasonal version "Stike".
Ferdnand Schumacher: Names their special strong Altbier "Latzenbier".

Characteristics of a Sticke Alt:
Increased Strength: Sticke Alts typically have a higher alcohol by volume (ABV) than a standard Altbier, which usually falls in the 4.5-6% range.

Enhanced Hoppiness: They are known for being hoppier than regular Altbiers.

Fuller Body: They can be fuller-bodied, a result of extra malt.

Color: The beer's color can range from dark copper to light brown.

Brewing and Availability:
Limited Release: Because they are considered a special brew, Sticke Alts are often brewed in smaller quantities and released seasonally.

Variety of Styles: While some are aged in whiskey barrels for unique flavors, others are simply a stronger version of the base Altbier.

Availability: You might find Sticke Alts advertised with a subtle symbol at a pub, or available in limited releases.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: 0.5 bar

Creation Date: 8/5/2025 1:09 PM

Notes:

Author:

BhamSteelerFan

Boil Size: 6.16 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 6/12/2025 5:07 PM

Notes:

Author:

Boil Size: 26.725 Litres

Boil Time: 120

Boil Gravity: 1.047

Efficiency: 86.9053

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2023 2:27 PM

Notes: 1.3.2023
~0,12 l porozlievané
22,7 l / 1,35374444 RI / 13,761407 °P
23,08 l / 13,5348 °P
23:10 zakvasené / 3:35 od začiatku varu
termostat 12,0 + 0,3 °C

5.3. 22:40
termostat 13,0 + 0,3 °C

10.3. 1:15
termostat termostat 14,0 + 0,3 °C

15.3. 16:55
"diacetyl rest" – 14,7 + 0,3 °C

18.3. 16:10
CC

22.3. 8:10
1,34337 RI / 7,07434 SG = 1,011 SG = 80,5 AA
20,417 l / 94 g / 4,8 > 6,1 °C = 2,489 > 2,424 vols
nafľaškované 20,117 l

26.3. 21:50
18,3 ˚C
pena ok, nasýtenie asi žiadne

27.3. 19:55
17,8 ˚C

28.3. 8:35
17,6 °C

28.3. 21:00
17,9 °C
pena slabučká, nasýtenie je

2.4. 19:05
17,9 °C
pena ok, nasýtenie slabšie

6.4. 8:50
17,1 °C
9:25
kľúčové fľaše dané do chladničky v práci

6.4. 20:05
17,2 °C

14.4. 19:30
18,3 °C

19.4. 8:05
18,9 °C

27.4. 7:00
18,6 °C

Author:

Boil Size: 146 Gallons

Boil Time: 60

Boil Gravity: 12

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2025 12:47 AM

Notes:

Author:

chris.mcrae@mac.com

Boil Size: 7.79 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 3/6/2025 10:37 PM

Notes:

Author:

LAKL

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: co2

Priming Amount: 0.69 bar

Creation Date: 12/4/2024 3:08 PM

Notes: Jäsning 11-12 grader i 10 dagar, höj sedan tempen till 16 grader i 10 dagar.

Author:

Boil Size: 1810.7 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3.65

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: 11/18/2024 6:08 AM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 11/17/2024 9:47 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 82

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2024 3:57 PM

Notes:

Author:

kingmatt

Boil Size: 264 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 1.25

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: 11/27/2023 4:25 PM

Notes:

Author:

Boil Size: 320 Litres

Boil Time: 60

Boil Gravity: 1.057

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: 11/1/2023 6:51 AM

Notes:

Author:

Boil Size: 24.75 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: co2

Priming Amount: 2.58 bar

Creation Date: 8/23/2023 12:31 PM

Notes: