All-grain Homebrew Beer Recipes | Page 11110 | Browse 220,000+ at Brewer's Friend

Author:

Salty beverage

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 9/14/2025 4:33 PM

Notes:

Author:

Salty beverage

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 9/14/2025 5:56 PM

Notes:

Author:

BIXER

Boil Size: 580 Litres

Boil Time: 60

Boil Gravity: 1

Efficiency: 70

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: 9/5/2025 5:24 AM

Notes:

Author:

cromero467

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

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: 9/16/2025 8:58 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/16/2025 11:57 PM

Notes: 1.Mash:
Heat 4.5 gallons (17 L) of water to strike at 161^{\circ}F (72^{\circ}C).
Mash in your crushed grains, stirring to avoid dough balls. The temperature should stabilize at 152^{\circ}F (67^{\circ}C).
Hold this temperature for 60 minutes.

2. Mash Out & Sparge:
After the 60-minute mash, raise the temperature of the mash to 168^{\circ}F (76^{\circ}C) and hold for 10 minutes. This is the mash-out, which stops enzymatic activity.
Sparge (rinse) the grains with approximately 4 gallons (15 L) of 168^{\circ}F (76^{\circ}C) water, or until you have collected about 6.5 gallons (24.6 L) of wort in your kettle.

3. Boil (60 Minutes):
Bring the wort to a rolling boil.
@ 60 minutes: Add the 1.5 oz bittering hop addition.
@ 15 minutes: Add the 0.5 oz flavor hop addition and your Irish Moss or Whirlfloc tablet.
@ 10 minutes: Add the yeast nutrient.
@ 0 minutes: Turn off the heat.

4. Chill:
Chill the wort as rapidly as possible to your yeast pitching temperature, ideally around 48-50^{\circ}F (9-10^{\circ}C). An immersion chiller or counterflow chiller is essential for this.

5. Fermentation (The Most Important Step!):
Transfer the chilled wort to a sanitized fermenter, leaving the trub (sediment) behind.
Aerate the wort thoroughly by splashing or using an aeration stone.
Pitch your yeast. If you made a starter, decant the liquid off the top and pitch the yeast slurry.
Primary Fermentation: Ferment at a constant 50^{\circ}F (10^{\circ}C) for about 2 weeks, or until fermentation activity significantly slows.
Diacetyl Rest: After primary fermentation, raise the temperature to 65^{\circ}F (18^{\circ}C) and hold for 2-3 days. This allows the yeast to clean up diacetyl, a compound that can taste like butter or butterscotch.
Lagering: After the diacetyl rest, transfer the beer to a secondary vessel (like a carboy or keg) and slowly lower the temperature by about 5^{\circ}F (3^{\circ}C) per day until it reaches 34-38^{\circ}F (1-3^{\circ}C). Let the beer lager at this cold temperature for at least 4 to 6 weeks. Patience here is rewarded with a much smoother, cleaner beer.

6. Kegging / Bottling:
After the lagering period, gently transfer the beer to a keg or bottling bucket.
Kegging: Force carbonate to approx. 2.5 volumes of CO_2.
Bottling: Prime with corn sugar and bottle condition for at least 3 weeks at room temperature before refrigerating.

Author:

Bahm

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.33

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: 9/20/2025 4:41 AM

Notes:

Author:

Boil Size: 270 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2025 2:50 PM

Notes:

Author:

Boil Size: 1022.1 Litres

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 70

Mash Thickness: 3.65

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: 9/24/2025 3:11 PM

Notes:

Author:

Mikeythecraftbeerguy

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

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: 10/10/2025 7:17 AM

Notes: Original Belgian Blonde I did. Refer to AI Enhanced version for improved version (hopefully)

Author:

LostLagersPete

Boil Size: 420 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 10/9/2025 1:51 AM

Notes:

Author:

Barnstaple Brewers

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 69

Mash Thickness: 3

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: 10/7/2025 5:07 AM

Notes: 7.10.25
EXBEERIMENT
My beers have sucked for a while and the last one (Kit) was fucked up with final gravities of 1005-1006 with predicted 1013! Theory: wild years getting in. Harsh beer, headaches, too thin. So, I am brewing outside and cleaning/sterilising everything well. I now don't think the headaches were caused by darker beers or bad verdant yeast, but by contamination. So, this will have good body, maltyness, booze, and good size DH.

Also, test your damn beer at 7 days and just keg when you get to the target FG, which is 1011.

DH: 75gr each of Citra and Amarillo into each ferm = 150gr.

Mash temp. 66c

OG 1054. 69%
Good brew day.

Author:

Ross1835

Boil Size: 27.87 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 4.5

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: 10/4/2025 8:55 PM

Notes:

Author:

Danman89301

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.15

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: 10/1/2025 9:41 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

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: 9/30/2025 8:00 PM

Notes:

Author:

BTemp

Boil Size: 48.62 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2025 2:20 PM

Notes:

Author:

MorganG

Boil Size: 5.9 Gallons

Boil Time: 50

Boil Gravity: 1.055

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: 13.31 psi

Creation Date: 9/29/2025 5:50 PM

Notes: All-grain version of the White House Honey Ale partial mash recipe. Color, bitterness, and alcohol of a Belgian Dubbel, but with English hops and American yeast.

Add honey in the last 5 minutes of boil, the same time as the Fuggles hops.

Author:

Joshua Ballard

Boil Size: 111.03 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/28/2025 2:24 AM

Notes: HLT has 85L treated water
Mash in with 60L of treated water
We will boil 80L and top off with pre boil HLT water to make 100L batch.

Target (140L Pre-Boil): Ca 100 ppm, Mg 10 ppm, Na 20 ppm, Cl 100-150 ppm, SO₄ 100-120 ppm, HCO₃ <30 ppm, pH 5.2-5.6.
Actual:

Ca: ~90 ppm (salts) + ~30 ppm (grain) = ~120 ppm pre-mash, ~91 ppm post-dilution—spot-on.
Mg: 2 ppm (low, but calcium compensates for pH/yield).
Na: 11 ppm (below 20 ppm, subtle roundness—fine for dry saison).
Cl: 103 ppm (within 100-150 ppm, supports rye/malt).
SO₄: 106 ppm (within 100-120 ppm, enhances hops).

Author:

Boil Size: 28.23 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.3

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: 9/26/2025 3:16 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.042

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: 9/17/2025 2:02 PM

Notes:

Author:

Boil Size: 27.68 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 2.42

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: 9/15/2025 4:38 PM

Notes: