All-grain Homebrew Beer Recipes | Page 11400 | Browse 225,000+ at Brewer's Friend

Author:

Carden

Boil Size: 7.78 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

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: 6/30/2025 8:21 PM

Notes:

Author:

CraftBeerBanter

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 3.13

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: 1/30/2026 11:15 PM

Notes:

Author:

Chris D

Boil Size: 5.22 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

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: 5/31/2026 3:15 PM

Notes:

Author:

Bryggar Classe

Boil Size: 6.75 Litres

Boil Time: 60

Boil Gravity: 1.001

Efficiency: 72

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: 5/31/2026 12:13 PM

Notes:

Author:

John Cowan Beer Recipes

Boil Size: 27.63 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 3.1

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: 5/31/2026 11:42 AM

Notes:

Author:

srtread@gmail.com

Boil Size: 30.1 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 76

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: 5/31/2026 8:06 AM

Notes:

Author:

Boil Size: 3800 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 90

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: 5/29/2026 9:13 PM

Notes:

Author:

Doddles

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.5

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: 5/31/2026 5:55 AM

Notes:

Author:

PHB2234

Boil Size: 13.89 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 85

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 71.6 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2026 11:39 PM

Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.

Author:

agilardi

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2025 6:24 PM

Notes:

Author:

FrankW

Boil Size: 7.36 Gallons

Boil Time: 150

Boil Gravity: 1.056

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: 5/31/2026 4:24 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 5/30/2026 7:41 PM

Notes:

Author:

Guthrie & Grain HBE

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 5/29/2026 10:22 PM

Notes: Mash grains at 149° for 60 minutes
Boil 60 minutes following hop schedule
Pressure fermentation for 12 days at 64° F.
Ramp up temp and diacetyl rest for a day or two.
Keg and force carbonate. Enjoy!

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

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: 5/29/2026 3:56 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 6.63 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 1.95

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: BelgianCandySyrup

Priming Amount: 3 oz

Creation Date: 5/18/2026 11:21 PM

Notes: Version 1 (English Porter)
This beer is brewed with a thicker mash (2 qt water/lb of grain). At the end of the mash, with the grain basket drained and hanging on the side on the kettle (inside wall), treated brewing water (sparge water) is poured on the top of the grains, and this drains into the wort. Water is added until the pre-boil volume (6.65 gal) is reached.

STRIKE WATER
Distilled water with specified salt additions. Amount initially added: 5.35 gallons.

YEAST
Using White Labs WLP002. The most yeast that could be contained in the pouch (very fresh) would be 150 billion cells. Create a 2 liter starter, then save a little bit of yeast cells for preparing frozen test tubes for creating a new culture later. You will have at least 179 billion cells remaining in the flask for pitching.

MASHING
Mash in at 152° F. Stir rapidly. After all is combined very well, allow to rest about 10 min, then measure pH.
If it is quite below (below 5.17), add slaked lime in 0.2 g increments and measure pH again.

REGULAR MASH
Mash for 75 minutes at 152° F, checking pH and gravity to determine if it is necessary to mash longer than
75 minutes. Mash pH may be 0.07 higher than the measure predicted by Brewer's Friend.

Pre-Boil Gravity should be at or near 1.041. Check pH, and adjust. If gravity is not at or near 1.041, mash longer.

MASH OUT
Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration.

RAISING THE GRAIN BASKET
Turn off recirculation. Raise the grain basket and hang on side of kettle as usual.

Turn off valves, making sure the 3-way whirlpool valve is open only on the RIGHT side, not the mash recirculating side. Remove small hose from recirculation flow meter, and allow to empty into a vessel, then put liquid back in kettle. Connect long recirculation hose to left side of 3-way valve.

RECIRCULATION OVER GRAINS
Secure recirculation hose over grain basket using a clamp. Now, open 3-way valve to center position. Start recirculation, regulating flow rate through pump exit valve. Allow to recirculate over grains for 15 minutes at a moderate flow rate.

SPARGE/RINSE WATER
Stop the pump, and pour the 1.3 gal 168° F brewing water over the grains. Allow to flow through the grains and drain into the pot. Allow basket to drain, then remove basket to hang on a bucket.

Use the amount of sparge water needed to bring pre-boil volume to 6.65 gallons.

DRAINING GRAIN BASKET
Adjust 3-way valve so recirculation valve (left side) is closed. Remove long recirculation hose and allow to drain into vessel, then return liquid to kettle.

Allow grain basket to drain for 15 minutes, then remove basket and hang over bucket to catch remaining fluid draining. In the meantime, allow whirlpool recirculation to proceed as liquid ramps up to a boil. When draining is complete, add remaining liquid to kettle.

RAMPING UP TO A BOIL
Turn off pump, shut off all valves, then MAKE SURE BREW COMMANDER IS SET IN BOIL MODE. Set power at 85-95%. Drain all hoses into bucket, then collect sample or measuring OG, pH, etc. Put remaining liquid in kettle. Continue with ramp up to boil.

BOIL
60 minute boil, with the hop addition for the entire boil. When 10 minutes remain, add the wort which was boiled separately, as well as the Whirfloc tablet.

WHIRLPOOL
Regular whirlpool, 15 minutes, no hop additions

CHILLING

PITCH YEAST
White Labs WLP002 English Ale yeast is the strain used. This strain is known for being highly flocculent, so take care to GENTLY swirl the fermenter each day. ALSO ADD THE FERMAID YEAST NUTRIENT NOW.

FERMENTATION IN CHEST FREEZER AT 64° F.
Conduct fermentation at 64 degrees, THEN after 3-4 days allow temperature to rise to 68 deg F to finish. Via TILT readings, when the gravity hasn't dropped for 3 days, fermentation is finished.

POST FERMENTATION
Transfer via low oxygen uptake method to 5 gal keg that has purged of O2. Purge took place by completely filling the tank with dechlorinated water and adding Star Sans to make 5 gallons, then pumping out the sanitizer with CO2 pressure to remove all the O2 present in the keg. Now, weigh the empty keg.

Transfer the beer to the keg. Weigh the keg, subtract the weight of the empty keg to determine the volume of beer present. When this is done, quickly open the lid, add the appropriate amount of priming sugar (Belgian Candi Sirop) and 1.5 g Lallemand CBC-1 priming yeast. Purge the head of the keg with CO2, then close the lid. Use C02 to purge the headspace of the keg of O2 by
connecting the CO2, then purge the headspace again, opening the purge valve on the lid to let pressure escape.

GENTLY rock the keg sufficiently to completely mix the sugar and yeast, then store at 68° deg F for 10 days to carbonate.

Author:

Ishimaru

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 13.7

Efficiency: 80

Mash Thickness: 4

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: 5/5/2026 9:27 AM

Notes: BioBrewers' club 31.5.2026
Keitto Janne W. Brewmonkilla Bartin pihalla Mankkaalla klo 12-17.

Maltaat Kotipanimokaupasta valmiiksi roihittuna, paitsi Maris Otter rouhittiin samana päivänä Barrin myllyllä.

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Mäskäys:
Noin 27L n. 70oC vettä + LA80 + suolat (ei Chalkia, koska ei ollut) --> mash-in.
T(alku)=n. 71oC; pH(alku)= n. 5-5,2 pH-liuskoilla --> mäskäys 60 min. Tsp = 68oC
T(loppu)=68oC
Ulosmäskäys 78oC muutama minuutti.

Lauter:
Sparge n. 10L 70oC vettä. Kerättiin 32L (30L viiva) Aikaa meni n. 15-20 min.
Pre-boil:
SG=14,3oP (1.058)
pH=? (Ei ollut mittaria, eikä mitattu enää liuskalla)

Keitto:
Keitto 30 min, humalat reseptin mukaan. Tasattiin tilavuutta keiton aikana ja pidettiin se n. 32L:ssa. Lopussa lisäys vielä vähän yli alkuperäisen tilavuuden.
Post-boil:
SG=13,3oP
pH=?

Batch 1:
Flanders red ale
Jäähdytettiin 10L vierrettä 12L B-demijohn fermentoriin (10 ibu). Linjoihin jäi hieman niin otettiin n. 1L Batch 2:n APA-vierrettä (jossa korkeammat ibut) ja lisättiin vierteen sekaan., jotta saatiin 10L. Lisättiin 1 ps Wyeast 3763 Roeselare Ale Blend, bb 24.11.2026 13 40 127. Fermentointi roomtemp n. 19oC.

Batch 2: American pale ale
Whirpool:
15 min, humalat reseptin mukaan.
Jäähdytys lasiseen 14L lasifermetoriin, vierrettä n. 12L. Lisättiin 1ps Lallemandin Verdant IPA -kuivahiivaa. Fermentointi pakastimessa, Tsp=20oC. Kuivahumalointi 33g kutakin Mosaic, Simcoe, Chinook.
Ilmastus "loiskumalla" jäähdytyksen aikana.
Vierrettä jäi vielä kattilaan niin jäähdytettiin vielä n. 3,5-4L loput vierteet 5L lasifermentoriin, johon tuli SafAle BE-134, roomtemp.

OG=13,3oP (1.054)
pH=?
Väri punertavan kuparinen/oranssiin vivahtava, erinomainen väri.

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11.2.2020 BATCH 2:
Mäskäys:
Noin 70L n. 75oC vettä + LA80 8ml + suolat --> mash-in.
T(alku)=n. 63-65oC; pH(alku)=5,35 --> mäskäys 60 min.
T(loppu)=63-65oC; pH(loppu)=?
Ei ulosmäskäystä.

Lauter:
Sparge n. 40L 75 oC vettä. Kerättiin 90L. Aikaa meni n. 60 min. Vierrettä tuli vielä sankoon pari litraa, kun oli jo kerätty 90L, jotka lisättiin myös sekaan keiton aikana.
Pre-boil:
SG=13,0-13,1oP
pH=5,29

Keitto:
Keitto 60 min, humalat ja karrageena reseptin mukaan. Tasattiin tilavuutta keiton aikana ja pidettiin se n. 90L:ssa. Lopussa tasaus 90L viivaan.
Post-boil:
SG=13,4oP
pH=5,23

Whirpool:
15 min, ei humalia.

Jäähdytys:
Jäähdytys n. 20oC:een, ilmastus "loiskumalla", jako kahteen 50L teräskegiin, molempiin tuli n. 43L vierrettä. Pitchaus:
1) 1ps T-58, 1/2ps US-05, 1/2ps M44
2) 1ps T-58, 1/2ps US-05, 1/2ps M44
--> fermentointi öljyhuoneessa n. 20oC:ssa.

From chiller:
SG=12,9oP
pH=5,14
Kuvaus sama kuin eilinen batch 1.

! --> Pithcattiin kaikkiin neljään 50L:n fermentoriin n. 0,5L Wyeastin Roeselare-startteria (2 x Wyeast Roeselare-pussi --> 2 x 1L startteri, 10oP DME, kasvatus RT, magn.sekoitus.

OG = 13,05oP (batch 1 ja batch 2 chiller-keskiarvo)

12.2.2020:
T=n. 23oC, aktiivinen kuplinta kaikissa fermentoreissa käynnissä.

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18.2.2020 BATCH 3 (resepti skaalattu 60L:lle):
Mäskäys:
Noin 45L n. 77oC vettä + LA80 5,3ml + suolat --> mash-in.
T(alku)=n. 66oC; pH(alku)=5,25 --> mäskäys 60 min.

Lauter:
Sparge n. 30-35L 75 oC vettä (1ml LA80 per 20L). Kerättiin hieman yli 60L. Aikaa meni n. 30 min. Vierrettä tuli vielä sankoon n. 5L, kun oli jo kerätty yli 60L.
Pre-boil:
SG=12,3oP
pH=5,43

Keitto:
Keitto 60 min, humalat ja karrageena reseptin mukaan. Lisättiin aika keiton alussa yli tullut vierre 5L keiton mukaan, koska SG oli hieman matala. Tasattiin tilavuutta keiton aikana ja pidettiin se n. 60L:ssa. Lopussa tasaus 60L viivaan.
Post-boil:
SG=13,1oP
pH=5,30

Whirpool:
15 min, ei humalia. Kanteen oli tarttunut muovisankon kansi, joka oli mennyt vierteen sekaan ja kellui pinnalla --> poistettiin n. 5 min jälkeen, kun huomattiin; ei pitäisi haitata, koska vierre kuumaa.

Jäähdytys:
Jäähdytettiin vierre n. 18oC:een suoraan jallu-barreliin, johon oli jo lapottu Batch 1 ja Batch 2. Saatiin barrel melkein täyteen, ehkä n. 10L puuttui aivan piripinnasta. Vietiin barrel takavarastoon RT:hen ja laitettiin blow-off -tube. Kevyt kuplinta alkoi jo 30-45 min sisään.

Barrel pre-wort (=batch 1 ja 2 fermentorit sekoitettu = n. 150-160L)
SG=3,2oP
pH=4,41
Barrel post-wort (=batch 1, 2 ja 3 = n. 200L)
SG=5,8oP
pH=4,50

Jallu-barrelin käsittely ennen batch 1, 2 ja 3:ea:
Tyhjennettiin barrel lapolla, jossa oli ollut Hoppea kypsymässä n. 1,5 vuotta (suoraan viemäriin, koska liian asetaldehydinen aromi/maku). Kaadettiin barreliin n. 5L 90oC panimon HW-vettä ja huljuteltiin pohjaa ja sivuja --> viemäriin. Toistettiin 5L:lla. Toistettiin 10L:lla. Huuhdeltiin barrelia vielä CO2:lla n. 5 min ajan. Lapottiin barreliin batch 1 50L x 2 ja batch 2 50L x 2 (käyneet primäärin lähes loppuun), ja lopuksi batch 3:n tuore vierre jäähdyttimen läpi kattilasta suoraan barreliin --> suljettiin barrel kumitulpalla ja laitettiin blow-off -tube, jätettiin takavarastoon RT:hen.

19.2.2020:
Barrel: aktiivinen kuplinta käynnissä, krausenia tullut yli blow-off -astiaan.

Author:

Sargento7219

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 5/30/2026 9:10 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

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: 5/29/2026 3:12 PM

Notes:

Author:

Boil Size: 105.7 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 5/29/2026 3:32 AM

Notes:

Author:

StarvinMarvin

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 5/31/2026 5:28 PM

Notes: