All-grain Homebrew Beer Recipes

Page 18 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
Moon Man New Glarus Clone	American Pale Ale	5.5 Gallons	1.059	1.011	6.25	47.54	7.14 °L	12.5K	0
Author: foxchainman11@yahoo.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2017 6:38 PM Notes: Rahr two-row 1.9 L Briess Carapils 1.3 L Bairds Carastan 30 L Briess Caramel Vienne 24 L Weyermann German Vienne 3.5 L Brewed 10/25/17. starting Gravity 1.052 Original Gravity 1.059 after 40 min boil. Shooting for 1.054 gravity with 55 % brew house efficient got 1.059 with 60% efficient. Ferment with Wyeast 1056 Calf Ale. in new ferment chamber 5.2 cubic feet chest freezer and carboy heat wrap, ink bird temperature controller. 11/07/2017 Added DryHop at 67 F. 11/14/2017 Kegged. Finished at 1.012. Fermented 7 days at 63F then 14 days at 67 F.
Bakke Brygg Pale Ale 5 L	American Pale Ale	5 Litres	1.053	1.011	5.55	37.88	6.16 °L	12.4K	8
Author: Bakke Brygg Boil Size: 6 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 10/12/2013 12:17 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 4 l meskevann og 2,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
Prickly Pear Ipa	American IPA	6 Gallons	1.056	1.003	7.04	48.14	14.49 °L	12.4K	2
Author: MoleculeChaser Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 54 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: cane sugar Priming Amount: N/A Creation Date: 1/25/2015 8:06 PM Notes:
Marzen/Oktoberfest	Märzen	5.5 Gallons	1.06	1.011	6.54	26.23	10.82 °L	12.4K	2
Author: thunderwagn Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2017 1:24 AM Notes:
Pale Pilsner Ale	Standard/Ordinary Bitter	22 Litres	1.051	1.014	4.86	43.78	5.24 °L	12.4K	7
Author: danbad Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Sugar Priming Amount: N/A Creation Date: 11/10/2013 11:27 AM Notes:
04 BELGIAN DARK ALE	Belgian Dark Strong Ale	550 Litres	1.114	1.015	13.05	22	28.9 °L	12.4K	1
Author: thehaze Boil Size: 700 Litres Boil Time: 180 Boil Gravity: 1.098 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2017 9:43 AM Notes:
Bakke Brygg Pale Ale 25 L	American Pale Ale	25 Litres	1.053	1.011	5.55	37.36	6.16 °L	12.3K	5
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 2/8/2014 1:10 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
Pataskala Clone	Specialty IPA: Red IPA	11 Gallons	1.061	1.011	6.62	83.21	14.21 °L	12.3K	1
Author: srfkatz Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/1/2016 9:59 PM Notes:
21st Amendment's Brew Free! Or Die IPA Clone	American IPA	5.25 Gallons	1.072	1.022	6.58	70.58	6.12 °L	12.3K	1
Author: Fishingeek Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: DME Priming Amount: Calculate Creation Date: 6/22/2015 6:04 AM Notes: 70 IBU Deep Gold Adjust bittering hops to 70IBU based on AAU's of your stock. Clone provided by 21A via TheBN's Forum. Single infusion mash at 159 for full bodied beer. Mash out at 170. Divide dry hop additions into 2 parts, first at 95% attenuation and second for 4 days after yeast have attenuated. Secondary fermentor only needed if not using a conical. Remove from yeast at 95% attenuation (about 1.024SG).
American Barleywine	American Barleywine	5.5 Gallons	1.093	1.027	8.75	71.8	12.96 °L	12.3K	0
Author: Boil Size: 6.61 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/9/2019 1:40 AM Notes:
Salted Caramel Chocolate Stout	Sweet Stout	10 Litres	1.059	1.015	5.76	28.62	37.9 °L	12.2K	6
Author: Olemt Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2017 9:03 PM Notes: This is Hapless Ginger Brew´s recipe. I´ve scaled it for a 10 liter batch to test it out. 230 G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil) All dark grains added at mash out - 77deg - 20mins Cocoa Nibs soaked in vodka for 5-7 days
Rhys's Peanut Butter Stout	Sweet Stout	5.5 Gallons	1.06	1.022	5.01	29.3	34.2 °L	12.2K	5
Author: Seaview Brewery Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2016 3:23 AM Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast. The flavoring additions are all added to the secondary. Below are my methods for adding these additions: Reserve three pints or so of the wort as you rack to the secondary. After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort. After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary). After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before). After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging. So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile.
Peroni	Bohemian Pilsener	44 Litres	1.052	1.012	5.25	14.54	3.95 °L	12.2K	1
Author: 4runner Boil Size: 54 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 68 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2017 1:30 PM Notes: Start gjæringen på 9-10 grader og la heve til 11-12 grader
Bohemian Pilsner	Bohemian Pilsener	6 Gallons	1.056	1.014	5.48	37.41	3.84 °L	12.1K	1
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 44 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2017 9:36 PM Notes: pick up irish moss 4 packets of yeast the colder you start out, the less the diacetyl that is produced Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs Steve's thoughts: I don't entirely agree with his fermentation method mostly because normally you would actually do what's called a diacetyl rest because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl THEN down to lagering temps (close to freezing as you dare)
Belgian Quad	Belgian Dark Strong Ale	10 Gallons	1.101	1.023	10.2	24.55	33.99 °L	12.1K	5
Author: Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.084 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: force carbonate in kegs Priming Amount: N/A Creation Date: 1/19/2015 1:14 AM Notes: made 4 Liters of starter from 2 liquid yeast packages. Oxygenated before pitching yeast.
Lily's Irish Red Ale - Sam Adams Clone	Irish Red Ale	5 Gallons	1.071	1.02	6.68	47.8	27.44 °L	12.1K	9
Author: k_mcroberts@hotmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 9:27 PM Notes: Pitched at 65f wort air temp 62f- great activity in less than 6 hrs. Has slowed as of 3-5-14. Pitched a large starter of 1 gal , maybe double the reg yeast amount. Could ferment quickly . Gyled and keg conditioned 3-14-14. Tapped on 3-22-14 Tastes great. Slight Haze, needs to chill completely. Will better with age.
Michelob Ultra Clone	American Light Lager	5.5 Gallons	1.041	1.009	4.22	29.67	2.83 °L	12.1K	6
Author: Worts & All Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.035 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: 8/30/2022 2:09 PM Notes:
Fuller's London Porter Clone BYO	Brown Porter	5.5 Gallons	1.055	1.017	5.01	30.94	33.18 °L	12.1K	3
Author: daeccellent1 Boil Size: 7.375 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2015 1:44 AM Notes: *** Uses WYEAST 1968 and White Labs WLP002 *** Fuller's London Porter clone from BYO. Adjusted Fuggles 60 min to 1.5 oz from 1.3 oz to hit target IBU numbers. First run. Will adjust as necessary
Xocoveza Clone	American Stout	8 Gallons	1.083	1.023	7.88	36.04	50 °L	12.1K	7
Author: CottonClub Boil Size: 8.25 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2016 11:37 PM Notes:
Chocolate Peanut Butter Porter	American Porter	10 Gallons	1.079	1.026	6.94	9.49	35.98 °L	12.1K	3
Author: Pindingy Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2015 12:41 AM Notes:
« First ‹ Previous 14 15 16 17 18 19 20 21 22 Next › Last »							Page 18 of 11,496 20 Recipes of 229,901