All-grain Homebrew Beer Recipes

Page 30 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
Schneider Tap 7 Clone	Weissbier	50 Litres	12.789	2.702	5.4	11.24	12.49 °L	9.2K	2
Author: Schroedinger's Brewhouse Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 21.7 Efficiency: 70.5 Mash Thickness: 3.3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: Speise Priming Amount: 4.37 l Creation Date: 10/22/2017 10:08 AM Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary. Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub. It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells. Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle. Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle. Enjoy
Dark Heart Root Beer	Russian Imperial Stout	5.5 Gallons	1.101	1.025	9.9	52.9	40 °L	9.2K	5
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 4 oz Creation Date: 4/29/2013 5:16 PM Notes: OG 1.101 FG 1.034 ABV 8.66%
Super Simple Stout	American Stout	5.5 Gallons	1.056	1.015	5.37	37.18	39.29 °L	9.2K	3
Author: llvtt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2016 3:41 PM Notes:
Boston-Ale Clone	American Pale Ale	5.5 Gallons	1.047	1.01	4.93	32.72	8.91 °L	9.2K	2
Author: Ozarks Mountain Brewery Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 54 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2013 8:19 PM Notes: in order to clear this beer like a lager you need to use gelatin, the original beer uses the decoction mash method, if used you will need to lose the aromatic malt and will give you more malt flavor
Haze Of Light Double Hazy IPA	Specialty IPA: New England IPA	6 Gallons	1.078	1.015	8.18	73.59	5.98 °L	9.2K	2
Author: Nebula Brewing Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/18/2020 12:51 AM Notes: 1oz Motueka FWH 200F Whirlpool — 0.5oz Columbus, 1oz Galaxy, 1oz Sabro 15m 170ish Whirlpool — 0.5oz Columbus, 1oz Galaxy, 1oz Sabro 15m
Råger	Saison	5 Litres	1.05	1.009	5.42	23.92	5.62 °L	9.2K	1
Author: Oskar Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 3 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: 5/3/2016 11:41 AM Notes:
Cold Smoke Scotch Ale Clone	Scottish Heavy	5.1 Gallons	1.066	1.018	6.31	10.83	18.07 °L	9.1K	4
Author: jp_homebrew Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.045 Efficiency: 68 Mash Thickness: 1.4 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: 11/12/2015 8:02 PM Notes:
Chocolate Cherry Imperial Stout	Russian Imperial Stout	5 Gallons	1.116	1.031	11.1	88.47	31.03 °L	9.1K	5
Author: jwgrayson Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.097 Efficiency: 85 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: 9/23/2014 4:37 PM Notes: http://www.homebrewtalk.com/f12/chocolate-cherry-imperial-stout-355900/
Bourbon County Stout Clone	Russian Imperial Stout	5.5 Gallons	1.127	1.038	13.68	60.05	50 °L	9.1K	1
Author: 150Litner Boil Size: 10 Gallons Boil Time: 190 Boil Gravity: 1.07 Efficiency: 77 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: Force Carb Priming Amount: N/A Creation Date: 5/20/2015 10:41 PM Notes: Don't add too much in the way of salts since the wort volume will be reduced to nearly half.
Tripel	Belgian Tripel	5.5 Gallons	1.075	1.014	8.01	30.38	4.56 °L	9.1K	0
Author: brewmer Boil Size: 7.7 Gallons Boil Time: 70 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: forced carbonation Priming Amount: N/A Creation Date: 9/3/2013 11:13 PM Notes:
Tripel T-58	Belgian Tripel	5.5 Gallons	1.075	1.021	7.11	17.88	7.88 °L	9.1K	0
Author: Samwhois75 Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 65 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: 6/2/2016 7:34 PM Notes:
White/golden Stout	American Stout	5 Gallons	1.082	1.025	7.38	35.13	9.71 °L	9.1K	4
Author: sternanimal Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2017 12:59 PM Notes:
Pseudo Zombie	American IPA	5.5 Gallons	1.061	1.015	6.14	67.99	9.16 °L	9.1K	1
Author: Seaview Brewery Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 66 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: Forced Carbonation Priming Amount: N/A Creation Date: 3/22/2016 10:57 PM Notes: This recipe is an all citra hop pale ale that straddles the APA/IPA line. It takes the best elements of two highly regarded all citra ales: Zombie Dust and pseudoSue to create something of my own. 3 Floyds Brewing Co. Zombie Dust clone recipe here: http://www.homebrewtalk.com/showthread.php?t=303478 Toppling Goliath Brewing Co. pseudoSue clone recipe here: http://www.homebrewtalk.com/showthread.php?t=443295&page=1
Genus NEIPA	American IPA	31 Gallons	1.056	1.011	5.99	54.83	3.81 °L	9.1K	8
Author: Boil Size: 35 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.25 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: 3/26/2018 8:33 PM Notes:
BYO Beamish-Style Dry Stout (orig)	Irish Stout	19 Litres	1.041	1.009	4.13	40.58	40.19 °L	9.1K	0
Author: Sašo Škrlj Boil Size: 24.4 Litres Boil Time: 90 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2017 1:05 PM Notes: Beamish-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.041 (10.2 °P) FG = 1.009 (2.4 °P) IBU = 40 SRM = 50 ABV = 4.1% Ingredients 6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter 1.75 lb. (794 g) Great Western flaked barley 17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed) 7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.) 2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.) White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast Step by Step Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P). The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).
IRA	Specialty IPA: Red IPA	16 Gallons	1.061	1.012	6.37	73.51	16.41 °L	9.1K	12
Author: DewsBrews Boil Size: 17 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/28/2014 5:31 PM Notes: Mash Notes 8.3 Gallons at 166 degrees for 60min 8-9 Gals to 180 degrees
Framboise	Fruit Beer	20 Litres	1.056	1.019	4.9	8.88	15.29 °L	9.1K	1
Author: YoungBrewCo Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2017 10:09 AM Notes: Pasteurize rapsberries in pint of water with pectin before adding.
Hibiscus Wheat	Weissbier	6 Gallons	1.047	1.008	5.04	23.22	4.36 °L	9.1K	1
Author: eschmehl Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: N/A 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: 12/23/2014 8:45 PM Notes:
Stone 15th Anniversary Esocdidian Black Ipa Clone	Imperial IPA	5 Gallons	1.11	1.031	10.37	111.99	40 °L	9.1K	2
Author: fire442 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A 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: 3/1/2012 3:21 AM Notes: 1700ml starter used with 2 packages of yeast.
AMERICAN PALE ALE (Inspirada En La Sierra Nevada Pale Ale)	American Pale Ale	20 Litres	1.057	1.013	5.8	39.39	5.34 °L	9.1K	4
Author: El Día de la Cerveza Boil Size: 26 Litres Boil Time: 70 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2019 2:03 AM Notes: Si se dispone de la levadura Liquida descrita en la receta, podemos utilizar una levadura seca como la Saphale S-05 y necesitaremos 2 sobres de 11,5 gramos, un total de 23 gramos aprox. Si utilizamos la levadura líquida comentada en la receta, deberemos utilizar un vial de 100B de células y hacer un starter o bien utilizar 2 viales. El agua base utilizada es el agua embotellada Agua de Bronchales, que se puede encontrar en el Mercadona. Las sales se añaden a toda el agua, no se por que en la receta aparece como si solo se añadieran en el Mash (tened en cuenta esto) La adición de ácidos es como indica la receta: en el Mash y en el agua de aspersión. Aquí os dejamos el link donde podéis consultar los cálculos realizados: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LNDTWPX EL dry hopping aconsejamos hacerlo a 14 grados y en 3 adiciones: 15 gramos en el día 1, en el día 3 se retira la primera carga y se adiciona la segunda carga de 15 gramos, en el día 5 se retira la segunda carga y se adiciona la tercera carga de 15 gramos. El séptimo día retiramos la tercera carga. Si hacemos la adición de Dry hopping con solo una carga, recomendamos añadir los 45 gramos en el día 1 y realizar un Dry hopping de 5 días. Al acabar el dry hopping bajamos la temperatura a 0-1 grados para realizar el periodo de frío durante 1 semana. Pasado el periodo de frío, recomendamos trasvasar la cerveza a un Corni y carbonatar con CO2 para salvaguardar el punch del lúpulo en dry hopping. Tan pronto este la cerveza carbonatada....se debe empezar a disfrutar lo antes posible y conservar siempre en frío de nevera para no perder las cualidades del lúpulo. Esperamos que os salga bien, si alguno se anima y la hace puede enviarnos fotos a nuestras redes sociales y las compartiremos. Salud y buena cerveza!
« First ‹ Previous 26 27 28 29 30 31 32 33 34 Next › Last »							Page 30 of 11,294 20 Recipes of 225,877