All-grain Homebrew Beer Recipes | Page 6521 | Browse 225,000+ at Brewer's Friend

Author:

TheEvilGenius

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 75 ° F

Priming Method: BrownSugar

Priming Amount: 1.1 oz

Creation Date: 11/20/2019 9:59 PM

Notes:

Author:

John Cowan Beer Recipes

Boil Size: 24.91 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3.65

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: 6/1/2025 4:21 PM

Notes: Before pitching yeast, draw off one pint of wort. Add a small amount of WLP 645 Brett yeast to this pint, if you can justify the cost. Once fermentation in the main batch is complete, strain this pint and add it to the primary fermenter.

For an authentic pour, wait until fermentation is complete and the brew is clear. Transfer the beer from the fermenter into three 1-gallon jars with taps and one 5-litre mini growler. Force carbonate the beer in the mini growler. Do not add sugar to the "flat" beer in the jars. The growler will serve as your "high barrel," while the jars will be your "stale" beer. How to pour a traditional 'pint of Plain' is well demonstrated in old YouTube videos.

IBU should be "no more than 30"

Author:

Joebeer_

Boil Size: 220 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 3.65

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: 8/27/2023 1:49 PM

Notes: Medir PH de Macerado y de agua de lavado
Dejar de lavar a a menos de 1008 o si el PH está muy alcalino.
Agregar nutriente de levadura

Author:

Boil Size: 1.4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 12/2/2021 11:34 PM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 3.5

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: 11/4/2021 1:28 PM

Notes:

Author:

liko28s

Boil Size: 52.78 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

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: 10/23/2021 2:03 PM

Notes:

Author:

Boil Size: 31.03 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.34 bar

Creation Date: 11/17/2020 5:02 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 7/15/2020 4:39 PM

Notes: Maceración:

- Iniciar con Pilsen, Caramel y Avena.
- A los 60 min, agregar Chocolate.
- Al iniciar el lavado, agregar la Black.

Author:

Frankenheim

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.33

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: 6/8/2020 10:51 PM

Notes: 9 lbs. (4.1 kg) Briess 2-row pale malt
1.5 lbs. (0.7 kg) crystal malt (80 °L)
0.8 lb. (0.4 kg) black malt
1.5 lb. (0.7 kg) Crisp brown malt (38 °L)
16 AAU Magnum hops (bittering)(1.3 oz./36.4 g of 12.4% alpha-acid)
1 oz. (28 g) East Kent Goldings (flavoring, add at 75 minutes boiling)
1 oz. (28 g) East Kent Goldings (flavoring, add at end of boil)
Wyeast 1098 (British Ale) yeast
0.75–1 cup DME or corn sugar

Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours (lower temperatures will result in a drier, lighter beer). Sparge one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012. Boil 90 minutes, with bittering hops added after the first foamy head subsides. Add flavor hops 15 minutes before the end of the boil. Adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a glass fermenter. One to two weeks later, rack again, prime with DME or corn sugar, and rack into keg or bottles. The beer should be ready to drink after conditioning for a week or so.

Author:

kmacwilliam

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

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: 4/16/2020 2:31 PM

Notes: I did not have the midnight wheat so substituted 1/2 lb. chocolate rye for colour. Did not have an English 85L crystal so substituted American 80L caramel. Also only have dry yeast so used Safale US-04.

Make Your Best Oatmeal Stout
Bring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.

JOSH WEIKERT Jun 18 - 6 min read

Make Your Best Oatmeal Stout Primary Image
When you want to make a stout but you know the people drinking it aren’t roast heads (like hopheads, but for roast—we should try to make that happen, linguistically), you might be tempted to go with the Sweet Stout. That can make for a beer that’s too dessert-like and/or a poor fit for warmer weather, though. A better option is to trot out a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. It’s Oatmeal Stout time.

Style
Oatmeal Stout is, in my humble estimation, the easiest-drinking stout there is. Some point to Dry Stout, which runs lower in ABV and in body, but where Dry Stout often relies on nitrogen to smooth out its rougher, drier edges, Oatmeal Stout creates a beer that doesn’t overwhelm the palate or the liver while still providing a lot of great secondary flavors. You find mild roast aromas and flavors, full grainy flavor (whether from oats or not, but more on that in a moment), some good balancing bitterness, and a full but not thick mouthfeel. As for the roast, in Oatmeal Stout, it’s much more like a latte than a cup of black coffee, and the difference is nicely noticeable: my father, who hates coffee and anything that tastes like coffee, will drink a healthy dimpled mug of this beer with a smile (and a Happy Father’s Day to all!).

The style also allows for a significant level of creativity, which means that you can choose to dress up whichever part of the profile you prefer, making the beer sweeter, more bitter, less roasty, or more “oaty,” as you like it.

Ingredients
There’s a bit of a debate on just what contribution is or should be made by the oats in Oatmeal Stout. In this recipe, they’re added almost exclusively for mouthfeel. Maybe they add some flavor, too, but don’t count on it: the “oat-like” flavors you get will come from the rest of the grist, not the oats. And for those contemplating the “roast your own oats” route, be forewarned that I’ve frequently seen that ruin a beer and never seen it create one that outperformed its competitors by virtue of their addition.

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Start with

- 5 pounds (2.3 kg) of Maris Otter and
- 1 pound (454 g) of 10L Munich malt: that will give us a bready baseline from which to work up. To that we add
- 1 pound (454 g) each of flaked oats (no surprise there!),
- 1 pound Victory malt, and
- 1 pound pale chocolate malt. The oats will add some smoothness, the Victory will add what people think the oats should taste like, and I like pale chocolate here because it prevents the roastiness from getting too aggressive while ensuring that it’s still evident (a flavor that can actually be “missed” if you go with something dehusked or with my old stand-by, chocolate rye). Then, to round things out, I add
- ½ pound (227 g) of English 45L crystal for that nice, nutty flavor and a touch of sweetness and another
- ½ pound (227 g) of Midnight Wheat. Why the Midnight Wheat? Because I want this beer to be black as night, but I don’t want to pay the roasty piper by using roasted barley or black patent.

I go low on IBUs in this recipe to prevent people from mistaking “bitter” for “roasty,” so 25 IBUs of anything at the top of the boil will suffice, and then add 1 ounce (28 g) of Fuggles with 10 minutes left in the boil: I love what that “taste of English dirt in the morning” flavor does for this beer.

Finally, select London Ale III (Wyeast 1318) for fermentation. For one thing, it finishes a little sweet, but for another it’s a highly consistent yeast, which can’t be said for some of the ESB-style strains. You’ll get just a bit of berry aroma out of it, but otherwise it’s clean and simple.

Process
Since we want body, I recommend mashing this beer a little warmer than usual (154°F/68°C), but even that might be overkill: the grist really should do most of the heavy lifting here.

A simple and steady 66°F (19°C) fermentation is good enough here. Attenuation isn’t a principle concern, so there’s no need to drive the fermentation with a whip the way we do in other styles, and this yeast isn’t a prolific diacetyl producer (though a diacetyl rest at the end of fermentation is a good habit to get into, needed or not).

Finally, carbonate a bit higher than you ordinarily would with your English-inspired ales. It will add a fuller mouthfeel, and since we went a little easier on the IBUs, we can accommodate a little bit more “bite” from the carbolic acid. About 2.25 volumes should be good, but if it seems sharp on the palate, dial it back. The slight increase in mouthfeel isn’t worth making the flavor profile noticeably rougher.

In Closing
This is a true year-round beer that will be as nice to drink on a warm summer evening on the porch as it is on a cold winter night by the fire. Trust your grist, and enjoy. Cheers!

Author:

jferg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.35

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: 11/14/2015 5:16 PM

Notes: Two packs of Yeast

Author:

Mrhandsome

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 57.5 g

Creation Date: 11/18/2019 1:02 PM

Notes:

Author:

Boil Size: 19 Litres

Boil Time: 40

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2019 2:19 PM

Notes: Brew date 28 September 2019

Author:

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 55

Mash Thickness: 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: 9/5/2019 4:42 PM

Notes: Cold brewed coffee added to cold wort before yeast pitch.

Best stout recipe. Maybe up the cacao nibs (and grind) and more coffee next time. Residual sweetness balances the IBUs well

Author:

Nmcard

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 60

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: 5/24/2019 11:50 PM

Notes: Need to check if the choc malt is light or dark

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 45

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: 5/12/2019 8:48 PM

Notes:

Author:

Andy84

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.103

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: 3/18/2019 10:57 AM

Notes:

Author:

Jayfer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 2/23/2019 5:44 PM

Notes:

Author:

Ludicrous_Lush

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66.2 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/10/2019 7:59 PM

Notes: Mephistopheles’ Homebrew
Avery Brewing Co
Jan 23, 2019
Ever since we retired our Demons of Ale series, we’ve got more requests for the homebrew recipes than almost anything! At first, we were hesitant to modify our recipes to a 5-gallon scale simply because we're not sure if it would replicate well; a 14–18% ABV beer is rough on a homebrew system. However, with so many experienced and dedicated homebrewers asking, we decided to give it a shot! Let us know how it goes!

OG: 1.134
AE: 1.020

Grist: 69% 2-Row Pale, 10% Special B, 9% Roasted Barley, 7% Black, 5% Aromatic

Hops:

-Bravo @ 14.5 AA: 2.5 oz. Boil for 60 minutes

-Bravo @ 14.5 AA: 1.5 oz. Boil for 30 minutes

-Sterling @ 6.2 AA: 1.5 oz. Boil for 0 minutes (flame out)

Yeast: Wyeast 3787 Belgian Trappist Ale

Brewer Notes: The most likely place for this brew to fail is during fermentation. Overpitch yeast, add yeast nutrient like Superfood or Yeastex, control fermentation temp and remove from yeast as soon as fermentation is finished. Start fermentation at 19°C and then turn up to 25°C @ 1.074 SG (usually about 48 hours into fermentation). You will probably not hit 1.020 AE so do not worry if fermentation stops as high as 1.032. Yes, you did read the OG correctly. I’d suggest maxing out your mash tun with grain and sparge as little as possible. If you aren’t able to get that much sugar out of the mash you may boil for longer and/or add a 50/50 mix of DME and Dextrose Corn Sugar to the boil to hit your OG target. Disclaimer: This is a very difficult and expensive beer to brew at home.