All-grain Homebrew Beer Recipes

Page 11267 of our growing list of 225,000+ 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
Blueberry Rye Lager	Fruit Beer	12 Gallons	1.048	1.011	4.77	16.76	3.49 °L	48	0
Author: chewyheel Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2026 2:04 PM Notes: Blueberry puree acidified wort down to 5.18, added baking soda to raise pH up to 5.32.
Doppelbock	Doppelbock	900 Litres	1.074	1.019	7.32	20.21	17.33 °L	48	0
Author: josembini@gmail.com Boil Size: 1000 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 75 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: 3/2/2026 4:26 PM Notes:
Schneider Weisse Clone	Weissbier	7 Gallons	1.056	1.011	5.8	13.42	7.93 °L	48	0
Author: Boil Size: 10.12 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 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: 2/23/2026 3:36 PM Notes:
Biche	American Pale Ale	500 Litres	10.939	1.804	4.84	27.33	5.83 °L	48	0
Author: Boil Size: 510.94 Litres Boil Time: 60 Boil Gravity: 10.7 Efficiency: 76 Mash Thickness: 3.65 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: 2/19/2026 3:27 PM Notes:
SK - Hoppige Rakker	Imperial IPA	25 Litres	1.077	1.012	8.53	72.78	11.67 °L	48	0
Author: StPetrus Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.062 Efficiency: 75 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: 2/17/2026 10:08 AM Notes:
Czech Pale Lager	Czech Pale Lager	5.5 Gallons	1.051	1.013	5.06	32.9	5.27 °L	48	0
Author: Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.038 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: 2/13/2026 7:43 PM Notes: This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style. Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water. Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes. The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers.
Dry Hopped Saison W/ Nelson	Saison	5.5 Gallons	1.055	1.007	6.28	27.08	3.49 °L	48	0
Author: Magic Hand Social Club Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 74 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 8.72 psi Creation Date: 2/13/2026 6:55 AM Notes:
New Mashtun XPA 21/02/2026	American Pale Ale	44 Litres	1.061	1.015	6.02	47.32	6.1 °L	48	0
Author: Bottom Shelf Brewery Boil Size: 75 Litres Boil Time: 120 Boil Gravity: 1.039 Efficiency: 84 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 2/13/2026 3:13 AM Notes: **********Current notes************ Next Brew Notes: - Colour is more Amber than Pale. Use less Crystal Medium next time. - For Dry Hopping and Hop Stands we probably need to Target Atleast 68-70L with 1.5 Hour Boil to get enough for Two full kegs. - Mashed out to target 77C, but keep raising the kettle to 83-85C to maintain sparging temp, it always drops. - Get the mash Temp right and the kettle temp right before Mashing. I think just leaving some head room in the kettle to add cold water would be better. Kettle should sit about 1C above the Mash. Brew notes: - PH was spot on. 5.3-4. 3.5L/kg was fine and didn’t need to top up kettle. Probably had about 4 litres left over. 35L+55L in kettle. 90L total water needed. Boiled down from 75, the original target of 68-70 would have been fine. Mashed out, but should of raised the kettle to 80-85C to maintain sparging temp, it always drops. Boiled for 1.2 hours, before adding hops. Colour is more Amber than Pale. Use less Crystal Medium next time. _prevouse notrs___ Boiled down to about 58/59 from 65L over 1 hour. Removed hops and run through chiller. Ended up at 52L. Final amount 47L. Replace kk thermo Ph first reading 5.1-2. Needed to add some bicarbonate. 2g to bring it to 5.3. Mash temp was too high at start 68C Kegging notes - add metabusinmate after beer - need longer line - extend out sinker -previous notes- Empty out boil hops before adding whirlpool hops Note slightly higher 3L mash to weight ratio. ___PREVIOUS BREW NOTES____ Mash ph was spot on 5.3 first reading. After sparge 5.4. Mashed 65C Sparged 77. Did a quicker sparge flow. Probably needed about 10L additional water on top of the existing 50L liquor tank Boiled down for 1 hour until we reached 53L boiled an extra 30mins and got down to 43L 3L x grain weight water ratio. Ferment at 20C Saturday night. Lifted to 24C on Monday afternoon when bubbling was slowing.
Calke Small Beer	British Golden Ale	1719 Litres	1.044	1.01	4.5	31.83	4.87 °L	48	0
Author: Boil Size: 1745.11 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 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: 2/12/2026 10:35 AM Notes:
Procrastinator Doppelbock (8gal)	Doppelbock	8.5 Gallons	1.077	1.016	8.04	32.82	19.59 °L	48	0
Author: dr.sisler Boil Size: 10.12 Gallons Boil Time: 75 Boil Gravity: 1.065 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: 2/8/2026 7:35 PM Notes:
Pocima Real	Blonde Ale	1100 Litres	1.051	1.01	5.39	17.16	4.68 °L	48	0
Author: Boil Size: 1192.13 Litres Boil Time: 70 Boil Gravity: 1.045 Efficiency: 83 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2025 11:30 PM Notes:
Schwartzy	Schwarzbier	6.25 Gallons	1.056	1.012	6.04	26.02	28.88 °L	48	1
Author: RRB BrewMaster Boil Size: 8.3 Gallons Boil Time: 80 Boil Gravity: 1.048 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 55 ° F Priming Method: co2 Priming Amount: 8.72 psi Creation Date: 2/6/2026 2:25 PM Notes:
Lite Lager	American Light Lager	5.25 Gallons	1.04	1.008	4.3	27.81	3.05 °L	48	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 63 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2026 9:59 PM Notes:
BORGIES RED ALE	Irish Red Ale	25 Litres	1.051	1.015	4.78	19.03	26.09 °L	48	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 1/23/2026 1:38 AM Notes:
Rousse Irlandaise	Irish Red Ale	1000 Litres	1.046	1.009	4.88	26.27	13.86 °L	48	0
Author: Boil Size: 1022.12 Litres Boil Time: 75 Boil Gravity: 1.045 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: 1/20/2026 11:04 PM Notes: NB: check lovibond of malts and adjust to keep color Red. In particular, the Briess roasted may vary considerably from 300° to approaching 500°. For Munich malt, Caux-Laflamme is first choice, and varies between 6.5-11.5° lovibond. For crystal 40, Maltbroue is first choice. Steep the roasted malt in cool (~18°) water overnight before strike
1-26 Pale Ale	American Pale Ale	5 Gallons	1.047	1.013	4.43	28.17	9.83 °L	48	0
Author: Brews Brother Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.2 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: 1/18/2026 3:15 PM Notes: O.G. 1.045 F.G. 1.014 ABV 4.14%
3. Fosdyke 180126	Kölsch	23 Litres	1.047	1.012	4.6	29.21	3.61 °L	48	0
Author: robert katt Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 3 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: 1/18/2026 8:58 AM Notes:
Irish Blonde	Blonde Ale	5.5 Gallons	1.053	1.012	5.28	28.6612	0 °L	48	0
Author: Forwood Brewing Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 1.5 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: 11/4/2025 12:38 AM Notes:
New Blonde Ale 70L	Blonde Ale	70 Litres	1.047	1.009	4.98	18.2	4.51 °L	48	0
Author: Boil Size: 76.92 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 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: 10/28/2025 10:10 AM Notes: Dry hopping: 40% El Dorado 30% Simcoe 30% Cascade Drop #1: 4g El Dorado / keg 3g Simcoe / keg 3g Cascade / keg Drop #2: 4g El Dorado / keg 3g Simcoe / keg 3g Cascade / keg
Honey Pepper Amber Ale	American Amber Ale	3 Gallons	1.058	1.01	6.3	35.65	14.63 °L	48	0
Author: Semper Sitientum Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 3.1 oz Creation Date: 10/20/2025 11:40 PM Notes: Black peppercorns added at flameout. They should be slightly crushed with a rolling pin or back of a spoon prior to addition. Pepper should be added via a muslin bag or tea infuser. Add honey to fermentor during high krausen. Dilute with a small amount of sterilized water if necessary. Hops were cobbled together from leftovers.
« First ‹ Previous 11263 11264 11265 11266 11267 11268 11269 11270 11271 Next › Last »							Page 11267 of 11,333 20 Recipes of 226,647