All-grain Homebrew Beer Recipes

Page 501 of our growing list of 215,000+ 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
Weekend Warrior XPA	American Pale Ale	14 Litres	1.042	1.008	4.51	42.91	4.01 °L	1.5K	0
Author: MrPopo Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.021 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2016 12:05 AM Notes:
Imperial Milk Stout	Imperial Stout	10 Gallons	1.114	1.022	12.14	89.14	50 °L	1.5K	0
Author: ODG34 Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: -5.1 oz Creation Date: 12/18/2022 3:57 PM Notes:
Hoppilicious	American IPA	5.5 Gallons	1.077	1.02	7.47	62.3	8.96 °L	1.5K	2
Author: Pork n beer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 1.3 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: 2/24/2020 2:27 AM Notes:
Black Tokyo Horizon	Russian Imperial Stout	24 Litres	1.152	1.019	17.46	89.27	50 °L	1.5K	1
Author: Boil Size: 28.5 Litres Boil Time: 120 Boil Gravity: 1.128 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2018 12:17 PM Notes: *Four weeks in primary. Age for 3 months with 18g Bourbon Soaked Oak Chips/Cubes in secondary.* Ferment 8L starter of 8% beer in fermentation bucket the week before and siphon off once done. Split mash over two days, add second batch of wort when oxygenating. Oxygenate every day for first five days of fermentation.
Lemondrop Session IPA	American IPA	195 Litres	1.046	1.014	4.24	53.93	6.04 °L	1.5K	0
Author: Boil Size: 198 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 79 Mash Thickness: 2 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: 11/8/2017 2:22 AM Notes:
DRY STOUT - ECLIPSE HOP GUINNESS	Dry Stout	20 Litres	1.048	1.011	4.86	44.03	31.64 °L	1.5K	0
Author: Falango's Beer Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Açúcar Mascavo Priming Amount: 6gr/litro Creation Date: 8/9/2016 4:31 PM Notes: Aveia em Flocos - Rolled oats Centeio Torrado - Cristal Rye Galena, Magnum Guinness - precisa resaltar o gosto de café. 10,00 gm - Sulfato de Calcio para 20L de aguá (Sulfato de Cálcio - Gypsum) http://www.hominilupulo.com.br/cervejas-caseiras/como-fazer-uma-dry-stout/ Cerveja de corpo baixo e final seco. ==== Descrição do estilo ===== 13A. Dry Stout Stout Seca Aroma: Aromas proeminentes de café, cevada tostada e malte torrado; pode haver leve aroma de chocolate, cacau e/ou cereais como notas secundárias. Ésteres de médio-baixo a nenhum. Nenhum diacetil. Aroma de lúpulo de baixo a nenhum. Aparência: Coloração de preto a marrom profundo com reflexos de cor granada. Pode ser opaca (caso contrário deve ser translúcida). Colarinho de bege a marrom, espesso, cremoso, e persistente. Sabor: Moderadamente tostado, sabor nítido dos cereais, com acidez moderada opcional e amargor de lúpulo de médio a alto. Final seco proveniente dos cereais tostados lembrando café. Pode apresentar um caráter de chocolate meio-amargo ou doce-amargo no paladar que persiste até o final. Fatores de equilíbrio podem incluir cremosidade, frutado de médio-baixo a nenhum e aroma de lúpulo variando de médio a nenhum. Nenhum diacetil. Sensação de Boca: Corpo de médio-baixo a médio-alto com caráter cremoso. Carbonatação de baixa a moderada. Em vista do alto amargor de lúpulo e significativa proporção de cereais escuros presentes, essa cerveja é notavelmente macia. A percepção do corpo pode ser afetada pela densidade com as cervejas mais fracas apresentando corpo mais leve. Pode apresentar uma leve adstringência devido aos cereais torrados, embora aspereza seja indesejável. Impressão Geral: Uma ale muito escura, torrada, amarga e cremosa História: Este estilo evoluiu de tentativas de se aproveitar do sucesso das London Porters, mas originalmente exprimia um corpo mais cheio, cremoso e forte (“stout”). Quando uma cervejaria oferecia uma Porter ou uma Stout, a Stout era sempre a cerveja mais forte (originalmente chamada de “Stout Porter”). Versões modernas são produzidas com uma OG mais baixa e não são mais fortes que Porters. Comentários: Esta é a versão em barril do que é conhecida como Irish Stout ou Irish Dry Stout. Versões engarrafadas são tipicamente produzidas a partir de OGs mais altas e podem ser chamadas de Foreign Extra Stout (se suficientemente fortes). Enquanto a maior parte das versões comerciais depende primariamente de cevada torrada como grão escuro, outras usam malte chocolate, malte black ou combinações dos três. O nível de amargor é um tanto variável, assim como o caráter torrado e a secura do final; permitindo interpretação dos cervejeiros. Ingredientes: A secura provém do uso de cevada torrada não maltada em adição ao malte pale, amargor de lúpulo de moderado a alto e boa atenuação. Flocos de cevada não maltada também poderão ser usados para adicionar cremosidade. Uma porcentagem pequena (em torno de 3%) de cerveja azedada é adicionada para dar complexidade (geralmente só pela Guinness). A água normalmente apresenta teor de carbonatos moderado, embora teores mais altos não proporcionarão o clássico final seco. Estatísticas: OG: 1,036 – 1,050 IBUs: 30 – 45 FG: 1,007 – 1,011 SRM: 25 – 40 ABV: 4 – 5% Exemplos Comerciais: Guinness Draught Stout (também em lata), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout
Rallar	American Amber Ale	11 Litres	1.057	1.016	5.41	27.37	14.68 °L	1.5K	1
Author: steinmb Boil Size: 14.7 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 79 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: 1/30/2016 7:34 PM Notes:
Nörden Lights	American Light Lager	5.75 Gallons	1.043	1.012	4.15	12.81	2.81 °L	1.5K	1
Author: Nörden Bräu Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2015 5:39 PM Notes:
белила	Witbier	15 Litres	1.061	1.015	6.06	24.55	3.98 °L	1.5K	1
Author: Marc ook Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 73 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2015 6:54 PM Notes:
OCOCOM (Mosaic) IPA	American IPA	1 Gallons	1.07	1.019	6.63	118.03	7.15 °L	1.5K	0
Author: KyleChepla Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 9/1/2013 1:49 PM Notes:
California Amber	American Amber Ale	21 Litres	1.055	1.012	5.65	33.04	14.56 °L	1.5K	0
Author: Lee sangmin Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 76 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2016 5:16 AM Notes:
Black & Barley Stout	American Stout	3 Gallons	1.052	1.013	5.16	44.05	35.01 °L	1.5K	0
Author: hopster17 Boil Size: 4 Gallons Boil Time: 65 Boil Gravity: N/A Efficiency: 68 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: 11/5/2012 5:08 PM Notes:
Dunkelweizen	Dunkles Weissbier	5 Gallons	1.055	1.013	5.53	16.67	20.33 °L	1.5K	0
Author: Nosybear Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/23/2016 5:39 AM Notes: Recipe completely revised as of 4/24/19. Ferment at 64 degrees
Tasty's Janet's Brown Ale	American Brown Ale	11 Gallons	1.067	1.014	7.01	63.64	20.99 °L	1.5K	0
Author: taylor perry Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2017 1:22 AM Notes:
Oatmeal Vanilla Stout	Oatmeal Stout	20 Litres	1.068	1.015	6.95	50.16	34.43 °L	1.5K	0
Author: ramonmedeiros Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 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: 6/20/2015 5:15 PM Notes:
Simtra Mosalaxy IPA	American Pale Ale	10 Gallons	1.073	1.015	7.64	97.41	13.36 °L	1.5K	1
Author: bward Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 67 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2015 10:46 PM Notes: Boil for 90 minutes adding kettle hops at the times indicate. Chill the wort to 150 then add the hop stands (whirlpool). After 50 minutes chill to 68.
1728 Fruit Cake Old Ale	Mixed-Style Beer	6 Gallons	1.083	1.022	8.01	26.86	28.55 °L	1.5K	0
Author: Richard F Shoff Jr Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.33 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: 9/1/2018 2:47 PM Notes: Recipe OG prior to fruit is 1.075 and FG is 1.020 ABV 7.2% All secondary ingredients & Late addition Fruits macerated in the rum added to secondary. Let ferment out before kegging. At least 2 weeks or more. * All fruit should be dried if possible
Ghostopper	Russian Imperial Stout	11.66 Litres	1.13	1.072	7.56	39.8	50 °L	1.5K	2
Author: Matpaq Boil Size: 14.16 Litres Boil Time: 120 Boil Gravity: 1.107 Efficiency: 65 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18.5 ° C Priming Method: dextrose Priming Amount: 53.2 g Creation Date: 9/2/2019 2:22 PM Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85 swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150) Nibs 125g marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf 41.45 ibu vers 43.26 le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout resumé: 1 peu plus de carb 1 peu plus de munich(gout grain) 1 peu plus de roasted et grains foncé 1 peu plus de bourbon coco en tranche 9 jours coco au lieu de 8 7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT) 3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié? la couleur brune venait dou? on verra! le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon! ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10, 1 oeu plus de carb 1.8 vers 1.85 garder le roasted de bairds, ramenet le marris de thomas, ajouter bourbon a lembout, 3,2 ml par litre en faire saNS BOURBON, et lautre avec V2: a cause de tout le sucre 1.046 final sur 1.033? V3 1.048 sur 1.037 attenuation 61 Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres 56 srm réel prévu mais top a 50 le calculateur V4 a venir efficacita 54 pre brasse finalement 64.5!!! le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs avant 500 gr/11 litres 45.45!L 250/9 27.77 g/l coco 8.88 gr/l cocoa nibs..recalculer 80 gr j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus Le roasted barley thomas fawcet par bairds Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu 95gr tranche coco 155 coco rapee 80 cocoa nibs ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout Un peu moins de coco sinon contenant trop plein IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250 Moins de cara 120 harsh et plus de caramelisé 60 500 gr coco vers 250 pour contenant a moitié peut pas aller plus haut en grain pas assez de levure! coco 11 litres fois 15lbs perbarrel debut du gout intense ( 58 gr/l) commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir 1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure y aller en demi dosage de safale 2 et de malto safale 2 dernière fois 0.1gr/l 1gr/10l prochaine fois 0,5 gr/10l carb a 1.9 au lieu de 2 acheter vanille acheter safale 2 plus de noir, plus de sucre residuel flaked barley, moins de malto plus de boil concentre les gouts plus de profondeur drc plus de vanille coco? Carber en 3 jours 2 heures de boil 49 srm ancienne vers 56.87 A lavenir ca va prendre un mash max a 69 Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber pas de dextrose pour pas de gusher. 1.045 final 225 de lactose (dern fois 350 pour 19l) 11.6 l au fermenteur 15.79 mash 3.66 sparge scaled a 69% batch size original a 17,75l maintenant 12.25 batch size reel dans mes calculateur de 10.47 - si mout na pas de 1099 Wyeast 1968 equivalente de wlp002 english ale yeast de white labs english ale de escarpment qui est au canada Fermentation 3 semaines, Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent 1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85
DBA Clone	American Pale Ale	9 Gallons	1.062	1.021	5.45	21.39	14.97 °L	1.5K	0
Author: ardentmonk Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 1.5 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: 1/5/2015 6:08 AM Notes: 2.5 qt starter WL 002 recommended but attenuation indicates Wl 007 would do better goldings or fuggle for 0 min addition hop stand for 1 hr after knock out FG 1.012 and abv 6.63% Dry hopped with 90g Mix EKG and Simcoe
NEIPA 2019 (low Alcohol And IBU)	Specialty IPA: New England IPA	23.1 Litres	1.039	1.01	3.82	28.49	3.04 °L	1.5K	0
Author: romainlaf Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: 5 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: 3/18/2019 1:04 AM Notes: No hops during high fermentation. First dry hopping starts after 2-3 days (after hight fermentation) After that : - first batch of hops for 7 days - second batch of hops last 3 days --> qui en fait est resté jusqu'au 17 avril et techniquement en contact jusqu'au 28 AVRIL. Brassage 24 Mars ! En faite, j'ai respecté ci-dessus mais j'ai laissé en fermentation jusqu'au 17 AVRIL. Ensuite enfutage le 28 AVRIL. Elle est restée au frigo du 17 Avril au 28 avril. Production de 19,5L (1 KEG + 0,5L)
« First ‹ Previous 497 498 499 500 501 502 503 504 505 Next › Last »							Page 501 of 10,962 20 Recipes of 219,236