All-grain Homebrew Beer Recipes | Page 10826 | Browse 225,000+ at Brewer's Friend

Author:

P2Brewing

Boil Size: 12.25 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 3/15/2025 12:37 PM

Notes:

Author:

Rosann

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2

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: 9/7/2025 4:59 PM

Notes:

Author:

vinobrew

Boil Size: 19.65 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: co2

Priming Amount: 10.62 psi

Creation Date: 9/6/2025 2:48 PM

Notes: Not intended to exactly fit the Pale Malty European Lager Festbier (4B) but come close. Use of American malt and hop products to produce a balance of bitterness and malt sweetness.

Author:

jneighbors

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2025 12:56 AM

Notes: Brew Day: 9-6-25, Start 8:30 A
Starting Temperatures: Air: 70 F, RH: XX%, Grist: XX F

MASH:
Grain Weight: 13.25 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 151 °F
Grain Temperature: 80 °F
Volume of strike water: 19.88 (Quarts)
Temperature of strike water: 160.5 °F

MASH ADDITIONS
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 10ml
Mash pH: 5.52
Actual mash temp: 151F Avg.
Liquor PH: 7.6

LAUTER:
1st runnings: pH: 5.21
Last runnings pH: 5.59

BOIL:
Boil Length: 60 Min.
Boil Vol.: 9 gal. at 212 F
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Starting Gravity: 1.047

BREWING PROCESS TIMES:
MASH TIMES
Start Time: 8:30 AM
End Time: 9:30 AM
Hours:Minutes 1:00
Minutes 60.00
VOURLOF TIMES
Start Time: 9:30 AM
End Time: 9:45 AM
Hours:Minutes 0:15
Minutes 15
LAUTER TIMES
Start Time: 9:45 AM
End Time: 11:46 AM
Hours:Minutes 2:01
Minutes 121
BOIL TIMES
Start Time: 10:46 PM
End Time: 11:46 PM
Hours:Minutes 1:00
Minutes 60
KETTLE BOIL OFF, TRUB LOSS %
Start Kettle Volume (Approx. 200F) 9
End Kettle Volume (Approx. 170F) 7.2
Kettle Loss 1.8
Kettle Loss 7.2
Boil Period 1.00
Loss in qt./hr. 7.2
% Reduction 20.00%
BREW DAY TIMES-Start to Finish
Start Time: 8:00 AM
End Time: 1:45 PM
Hours:Minutes 5:45
Minutes 345

Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Cool Down IPA
Date Day Day # Action
09/06/25 Saturday 1 Set to 67 °F, Actual °F,
09/07/25 Sunday 2 Set to °F, Actual °F,
09/08/25 Monday 3 Set to °F, Actual °F,
09/09/25 Tuesday 4 Set to °F, Actual °F,
09/10/25 Wednesday 5 Set to °F, Actual °F,
09/11/25 Thursday 6 Set to °F, Actual °F,
09/12/25 Friday 7 Set to °F, Actual °F,
09/13/25 Saturday 8 Set to °F, Actual °F,
09/14/25 Sunday 9 Set to °F, Actual °F,
09/15/25 Monday 10 Set to °F, Actual °F,
09/16/25 Tuesday 11 Set to °F, Actual °F,
09/17/25 Wednesday 12 Set to °F, Actual °F,

Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
XX

TASTING NOTES:
XX.

MISC. NOTES:
XX

Author:

Boil Size: 573.72 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 67

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: 23.72 psi

Creation Date: 8/17/2025 2:46 PM

Notes:

Author:

Ian Purvis

Boil Size: 3.29 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2025 4:51 PM

Notes: Small batch, brew-in-bag.

Re-hydrate yeast in 77-86F water, stir gently, leave 15 min; stir again to suspend yeast, leave 5 min; adjust temp w/wort @ 5 min intervals to 55F.

Pitch @ 50F; 16g of slurry per liter of wort, in 1 gal (3.8l) & 1/2 gal (1.9l) jugs, each ~3/4 full.

Ferment @ 55F, 2 weeks + diacetyl rest, 3 days.

Rack to serving keg & lager @ 34F for 6 weeks.

Author:

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 4.2 oz

Creation Date: 7/4/2025 12:52 PM

Notes:

Author:

Kvaestr

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 109.3 g

Creation Date: 5/5/2025 6:44 AM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2025 8:38 PM

Notes:

Author:

Dante4569

Boil Size: 33 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

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: 4/14/2025 8:19 PM

Notes:

Author:

hickoryhillhenry

Boil Size: 7.32 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 8.5 oz

Creation Date: 1/6/2023 2:15 PM

Notes: Taste note of pear and strawberry.
Thick white head with classic Belgian lace.
Balanced water profile that is adjusted to a mild soft water.

Start fermentation at 68F. Slowly rise to 79F over 5 days. Hold at 82 for 14 days.
Rack to secondary, drop temp to 35F and hold for 21 days. Bottle at proper carbonation rate.

Author:

Bill1249

Boil Size: 7.46 Gallons

Boil Time: 75

Boil Gravity: 1.038

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: 2/18/2025 4:52 PM

Notes:

Author:

Alemate

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 2/15/2025 1:57 PM

Notes:

Author:

DIS80786

Boil Size: 27.91 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 77.7

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: dme

Priming Amount: 202.4 g

Creation Date: 1/29/2025 6:16 PM

Notes: Fermentation:
- Primary: 18 °C for 3 days
- Secondary: 20 °C for 5 days
- Carbonation: 20 °C for 7 days

https://web.brewfather.app/share/X7XwX8eVZLzaCi

Author:

geoffcerveza

Boil Size: 69.05 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 33 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2025 9:21 PM

Notes:

Author:

Santy

Boil Size: 35.93 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 1/22/2025 5:59 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.016

Efficiency: 62

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: 1/7/2025 8:57 AM

Notes:

Author:

Boil Size: 28.82 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2024 3:22 PM

Notes:

Author:

WCWMatt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 5/17/2024 6:32 PM

Notes: SIERRA NEVADA RUTHLESS RYE IPA
Size: 6 US gallons (post-boil @ 68F)
Mash Efficiency: 95%
Attenuation: 80.6%
Calories: 206 kcal per 12 fl oz
Original Gravity: 1.062 (style range: 1.056 - 1.075)
Final Gravity: 1.012 (style range: 1.010 - 1.018)
Colour: 12.3 SRM (style range: 6 - 15)
Alcohol: 6.6% ABV (style range: 5.5% - 7.5%)
Bitterness: 55 IBU (style range: 40 - 70)

- 1.25 qt/lb mash thickness.
- Single infusion mash at 152F for 90 mins.
- Raise to 168F mashout temperature and hold for 10 mins.
- ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 7.5 gallons.
- Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
- Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
- Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
- Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
- Add dry hops once fermentation is nearing completion (i.e. 5 points from final gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.

Cold crash to 40. Add gelatin to keg and transfer.