All-grain Homebrew Beer Recipes | Page 10877 | Browse 230,000+ at Brewer's Friend

Author:

J and K

Boil Size: 560 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 2/4/2025 4:16 PM

Notes:

Author:

CatDadBrews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 85

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/7/2025 4:11 AM

Notes:

Author:

Boil Size: 7.34 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 10/5/2025 10:53 PM

Notes:

Author:

Marco orellana

Boil Size: 120 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 6/20/2025 4:24 AM

Notes:

Author:

Raymond Shveida

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.75

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: 6/6/2025 3:43 PM

Notes: Bronze Medal Winner For American Porter and Stouts in 2026 Michigan State Fair Homebrew Competition.

Author:

Malas Compañías

Boil Size: 1863.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 2.7

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: 4/11/2025 9:09 PM

Notes:

Author:

Boil Size: 310 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 4/8/2025 10:56 PM

Notes:

Author:

Boil Size: 195.68 Litres

Boil Time: 60

Boil Gravity: 24.1

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2025 4:19 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 31.8 g

Creation Date: 3/14/2025 4:01 PM

Notes:

Author:

Dustydust

Boil Size: 7.36 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/13/2025 5:17 PM

Notes: v1-v2 -> Adjusted infusion temps for rests.
Crystal added after 1st decoction
Carafa special added after 2nd decoction pulled.
Reduced crystal malt significantly based on feedback and personal tasting notes. Bumped up wheat to account for difference in gravity.
Use pure O2 for oxygenation instead of shaking and killing head forming proteins.

Recipe modified significantly at this point.
Based on the Dunkelweizen recipe in BYO article - https://byo.com/article/dunkelweizen-style-profile-2/

Also based on a recipe by gordon strong in modern recipes.

I pitch only 1 packet per 5.5 gal. This intentional under pitch promotes ester creation.

# Rest Instructions

! False bottom is not used.
! Do not add rice hulls or crystal malts until the final steps.
! Bag carafa, crystals, and base malts seperately
! Use alvarado for wheat addition.

## Ferulic Acid Rest/Beta Glucan (30 min):
* This whole step - Heating Element Off, Pump Off
* Do not add any acid or salts. Targeting a high pH for ferulic acid step.
* Mash in with malt only, no rice hulls, mash thickness - 1.5
* Begin first rest at 113 for 30 mins.
* Wrap in a blanket

## Proteinase & peptidase Rest (5 min):
* This whole step Heating Element Off, Pump Off
* To boiling water, add salts for 4.7 gal and all the acid. Targeting 5.3 pH.
* Add boiling water to bring temp to 131 (mash thickness - x)
* Rest at 131 for 5 mins (do not turn heater on since I can't recirc without rice hulls)
* It's likely the protein rest will last longer than 5 mins. That's fine. Try to aim less than 15 mins at 131 though.
* Wrap in a blanket

## Beta Amylase Rest (Hold till decoction is ready - approx 40 min):
* Pull thick mash for decoction - 5 quarts. put in biggest kitchen pot. (approx 2 gal)
* remove grains from GF and set basket in a big stainless kettle.
* Dump liquid into larger kettle and heat to 153. Get the grain dust and proteins in the bottom of the kettle back into suspension.
* Pour 153 liquid back into kettle, add mash basket back in and let recirc at 148.
* Add crystal malts now.
* hold at 148 while decoction is happening (about 40 mins).

## Decoction (20 min a-amylase, 10 min boil):
* Slowly heat decoction to 146 and allow to free rise to 148. Use stovetop at full.
* Get decoction to 148 and hold 20 mins. Require a little heat, try wrapping in towels to maintain temp better.
* Heat decoction to boiling. Takes 10-15 mins to get to boil.
* Boil 10 mins.

## alpha Amylase Rest (20 min):
* Add decoction back into main mash to acheive 158 rest temp.
* Ramp up to 158 if temp misses. Allow temp to drop if it is a little too high.
* Hold at 158 for 20 mins.

## Mash out (15 min):
* Pull 5 quarts thick decoction and immediately heat to boil. Boil 10 mins.
* Add rice hulls to main mash and start recircing if the mash was stuck before.
* Add carafa here
* Add thick decoction back into mash to achieve 168 temp. Rest 15 mins.

Use pure O2 for 60 seconds at 1 L/min, then add approx 60b cells of yeast.

Strike water volume (3.75 gal) = 1.5 Q/lb
protein rest water volume (1 gal) . = 1.8 Q/lb

Decoction equation
https://www.homebrewtalk.com/threads/raising-mash-temp-with-decoction.387486/
BrewerinBR
(TT-CT)*(AG*(0.3125+R))/(212 - CT)

TT = Target Temp (F)
CT = Current Temp (F)
AG = Amount of Grain in Mash (LB)
R = Ratio of Grain to Water (quarts)

1st decoction
(158-148)*(10*(0.3125+1.9))/(212 - 148) = 3.4 quarts thick mash

2nd Decoction
(168-158)*(10*(0.3125+1.9))/(212 - 158) = 4.0 quarts thick mash

* apt brewer scorched mash at approx 3:30 - https://www.youtube.com/watch?v=IIQNlqjOie4

* Rest - https://www.homebrewersassociation.org/how-to-brew/enzymes-in-beer-whats-happening-in-the-mash/

Author:

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: 2.4

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: 10/5/2023 10:00 AM

Notes:

Author:

Boil Size: 26.68 Litres

Boil Time: 80

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.8

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: 1/20/2025 3:37 PM

Notes:

Author:

White Crow Brewing

Boil Size: 913.5 Litres

Boil Time: 120

Boil Gravity: 20.9

Efficiency: 80

Mash Thickness: 3

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: 12/4/2024 5:51 AM

Notes:

Author:

Geoff Dyhrberg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 60

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: 11/8/2024 8:02 PM

Notes: Step Mash: 3 gallons H2O @ 150 for 20 min mash @ 119
1.5 gallons H2O @ 185 for 20 min mash @ 133
2.5 gallons H2O @ 209 for 20 min mash @ 147
Total 11.5 gallons H2O in HLT
90 minute boil.
Came in light again OG - 1.051. Not sure if that is due to the age of the malt or the inability to maintain mash temps.
Wort chilled to 68 and yeast added.
No yeast nutrient, no O2. In the chest freezer at 54.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.75

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: 10/18/2024 7:29 PM

Notes:

Author:

vandarsar

Boil Size: 37.5 Litres

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: 3.5

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: 9/11/2024 4:42 PM

Notes: WATER
Ca 50 ppm, Mg < 10 ppm, Na < 10 ppm, SO4 60 ppm, Cl 40 ppm, HCO3 < 10 ppm
ADDITIONAL INGREDIENTS
0.5 tablet Whirlfloc @ 10 min
0.5 tsp. (1.5 g) yeast nutrient @ 5 min
250 g (0.6 lb.) dulce de membrillo (quince paste) @ flameout
110 g (3.9 oz.) corn sugar (if bottle conditioning) to 2.4 vol. of CO2
Specifications:
Yield: 19 liters (5 US gal.)

Original Gravity: 1.055 (13.6°P)

Final Gravity: 1.013 (3.3°P)

ABV: 5.5%

IBU: medium-low

SRM: 13 SRM

Directions:
Mash at 66°C (151°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield enough wort to achieve 5 gallons (19 liters) in the fermenter.

Boil the wort vigorously for 60 minutes, adding the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.

After the 60-minute boil, turn of the heat and add first the dulce de membrillo paste: cut it into slices and add slowly, waiting for each piece to dissolve before adding the next. Then make the whirlpool hop addition and let steep for 5 to 10 minutes before chilling the wort

Chill the wort to 20 °C (68°F) and transfer to the fermenter. Aerate thoroughly and pitch the yeast. Increase fermentation temperature 1 °C (1.8°F) each day.

Add the dry hops as per the indicated schedule.

After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling/kegging.

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 8/5/2024 1:14 PM

Notes: can add 1kg lactose for last 10 minutes for milkshake IPA

Author:

Boil Size: 407.93 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 4/19/2024 10:51 AM

Notes:

Author:

Boil Size: 6.52 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 3/9/2024 7:17 PM

Notes:

Author:

Boil Size: 1100 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 11/14/2023 4:17 PM

Notes: