All-grain Homebrew Beer Recipes

Page 4435 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
Fell Swoop	Brett Beer	10 Gallons	1.05	1.014	4.71	5.53	7.58 °L	540	0
Author: Melee Brewing Boil Size: 12 Gallons Boil Time: 80 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: N/A 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: 7/3/2019 11:28 PM Notes: Grist: 40% White Wheat Malt, 30% Bohemian Pilsner Malt, 30% Maris Otter. Brewing Water: Reverse Osmosis H2O with 1 ml of 10% phosphoric acid per gallon to all water used. ½ teaspoonful of calcium chloride and ½ teaspoon of calcium sulfate added to the mash per 5 gallons of finished beer. Step Mash: 15 minutes at 130° F, 60 minutes at 155° F, then 5 minutes at 168° F. Fly sparge until you reach a pre-boil gravity of 1.051 Boil wort for 15+ minutes, then cool to 95° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring. Because we ferment in Sankey kegs, we do not wort at all. We transfer the boiling wort into the stainless steel kegs (with serving tubes removed) and cover the openings with aluminum foil. These are then allowed to slowly cool to 95 F over the next 12 to 24 hours. This completely pasteurizes the fermentation vessels and allows us to use single strain Lactobacillus souring without fear of contamination. As an additional precaution, it is recommended to pre-acidify the wort to pH 4.5 with lactic acid, although we often skip this step because we are confident in the pasteurization of our wort and in our sanitary handling procedures. Pitch an appropriately sized Lactobacillus culture of your choosing. Hold at the preferred temperature for that strain until you reach your desired pH. For our recipe, we use the probiotic drink Goodbelly, at a rate of 1 carton per 12 gallons of wort, and we allow the wort to acidify to a pH of 3.45 to 3.5, which takes approximately 36 hours. Transfer wort back to boil kettle or re-fire kettle with souring wort already inside. After souring, the gravity should be essentially unchanged. Our most recent batch dropped from 1.051 to 1.050. Boil for 90 minutes. Add US Crystal hops at 30 minutes targeting 8 IBUs. At end of boil, dilute using R.O. H2O to a starting gravity of 1.035 (this can be done earlier in the boil if contamination is a concern). It is interesting to note that diluting with pure water will not change the pH of your wort. Cool wort to 65° F, oxygenate, and pitch healthy starter of German Ale / Kolsch yeast at an appropriate cell count. We used a slurry created by pitching 2 White Labs Pure Pitch packs into a 4.5 liter starter. Ferment at 65° F for 5 to 7 days. Cold crash to 50° F for 2 days, then keg, carbonate, and enjoy! The final beer should reach a final gravity of around 1.006 (82.4% attenuation, 3.8% ABV) and have a final pH in the 3.25 to 3.35 range.
SB Biere De Garde	Bière de Garde	7 Litres	1.069	1.019	6.53	24.28	8.88 °L	540	0
Author: Dred65 Boil Size: 10.01 Litres Boil Time: 30 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: 3.5 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: 4/27/2023 11:13 PM Notes:
Liam's Black IPA	Specialty IPA: Black IPA	22.7 Litres	1.06	1.011	6.49	71.05	32.48 °L	540	0
Author: Brandon Owens Boil Size: 24.6 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.49 bar Creation Date: 2/14/2023 10:37 PM Notes: Keep it simple, However, if you want to go more technical and have the means, do a triple step mash: It looks like this: 55C - Protein Rest - 15 mins (strike water temp: approx. 62C) 63C - Beta Amylase Rest - 45 mins 71C - Alpha Amylase Rest - 20 mins 77C - Mash out (denature enzyme activity) Optimum Target pH: 5.4 Working pH range: 5.2 - 5.6 The source water here is about 7.9pH, so you'll hit your mash pH of about 5.45ish with the malt and salt additions. No acid required!
Winter's Tale	Winter Seasonal Beer	24.5 Litres	1.056	1.019	4.84	30.43	20.7 °L	540	0
Author: Loriana Boil Size: 32 Litres Boil Time: 75 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: dextrose Priming Amount: 125 g Creation Date: 11/21/2022 9:12 PM Notes:
Bons Voeux	Saison	5.5 Gallons	1.048	1.005	5.63	30.58	6.25 °L	540	0
Author: seetu Boil Size: 6.75 Gallons Boil Time: 30 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.883 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: sucrose Priming Amount: 8 oz Creation Date: 5/26/2022 2:21 PM Notes:
Black IPA	Specialty IPA: Black IPA	40 Litres	1.057	1.01	6.23	53.89	38.97 °L	540	0
Author: Odix Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 3 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: 11/7/2021 6:34 PM Notes:
Halloween Pumkin	Spice, Herb, or Vegetable Beer	310 Litres	1.041	1.01	4	13.81	10.6 °L	540	0
Author: BirraStrega1 Boil Size: 316.68 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 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: 10/14/2021 4:10 PM Notes:
Tripel Septemtrionalis	Belgian Tripel	20 Litres	1.079	1.012	8.75	40.7	4.87 °L	540	0
Author: STRU Boil Size: 26.5 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 58 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 188 g Creation Date: 3/11/2021 4:16 PM Notes: pitch yeast at 18, slowly increase to 21 over one week
Ryan's Saison	Bière de Garde	5.5 Gallons	1.052	1.008	5.7	25.59	4.06 °L	540	0
Author: maddogsev Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.038 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: 8/27/2020 1:24 AM Notes:
Waterfall - Cascade	Double IPA	11 Gallons	1.08	1.011	9.02	5.07	5.44 °L	540	0
Author: Dalevp Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 74 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: 4/2/2020 6:17 PM Notes:
Clusterfuggle Vanilla Stout	Specialty Wood-Aged Beer	5 Gallons	1.064	1.018	6	30.01	39.52 °L	540	0
Author: tidwellc87 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 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: 12/4/2012 9:36 PM Notes: Slice vanilla beans in half lengthwise and chop into one inch long pieces, scrape out the insides. Soak the beans and the oak chips in Maker's Mark bourbon for two weeks before adding to the last two weeks of secondary fermentation.
Gone A Rye Roggenbier	Roggenbier	5 Gallons	1.058	1.016	5.54	19.26	15.01 °L	540	0
Author: estonjames Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 64 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2019 6:26 AM Notes:
Dub	Belgian Dubbel	4.5 Gallons	1.087	1.016	9.31	29.55	23.68 °L	540	0
Author: Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 73 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2019 1:58 AM Notes:
Blonde Belgian	Belgian Blond Ale	1 Gallons	1.067	1.015	6.81	19.75	6.07 °L	540	0
Author: hoffje12 Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2019 5:45 AM Notes:
Matilda Belgian Pale	Belgian Pale Ale	5.5 Gallons	1.068	1.015	7	26.17	11.43 °L	540	0
Author: bradberg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2018 5:48 PM Notes:
Test Sour Cerise Amande	Berliner Weisse	20 Litres	17.538	3.651	7.59	0	7.82 °L	540	0
Author: Vincent M Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 14.2 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2018 8:21 AM Notes:
Expensive Sh*t (Strawberry Saison)	Saison	6.5 Gallons	1.054	1.012	5.52	27.83	4.86 °L	540	1
Author: lucianthorr Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2018 12:46 PM Notes: This is replicating the "strawberry" half of a saison I made last year that turned out to be a real hit with friends. Half the "belgian wheat" in the recipe was actually triticale but I think all wheat would probably be better so I'm giving that a shot this summer. Pitch cane sugar once bubbling starts to slow down. (boiled and cooled in ~1 cup of water) De-stem, clean and freeze strawberries. Pitch 5lbs strawberries after one week. Leave for 3 weeks When ready to keg: clean and sanitize keg. Add mesh bag with 1.25 lbs of clean/frozen strawberries to keg. purge keg with CO2 transfer beer onto strawberries. Let the beer cold crash with the strawberries for a day or two. Remove strawberries, purge with a little CO2 again and start carbonation.
MRBC Barrel Project - Belgian Tripel (March 2018)	Belgian Tripel	22 Litres	1.07	1.013	7.54	32.44	3.71 °L	540	0
Author: SimonM Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 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: 3/4/2018 10:03 PM Notes:
Patersbier	Trappist Single	4 Gallons	1.052	1.013	5.1	0	3.31 °L	540	0
Author: hfidek Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 70 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: 8/22/2016 1:54 AM Notes:
Rye Pale Ale	Specialty IPA: Rye IPA	24.6 Litres	1.061	1.012	6.51	45.1	8.68 °L	540	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 65 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: 7/2/2016 7:28 PM Notes:
« First ‹ Previous 4431 4432 4433 4434 4435 4436 4437 4438 4439 Next › Last »							Page 4435 of 11,370 20 Recipes of 227,398