All Grain Recipes

Below are some of our more popular all grain recipes. These recipes require some version of a mash tun. All of these recipes are meant to give you 23L (6 US Gallons) in the primary fermenter unless otherwise stated. Any recipe can be scaled up or down.

 

Hoppy Red Ale

23L (6 US Gallon)

4.3 kg Maris Otter
1 kg Dark Munich
0.1 kg Crystal 30
0.1 kg Crystal 120
0.1 kg Crystal 150
0.05 kg Chocolate Malt
0.3 kg Flaked Oats
Mash at 64C for 1 hour
0.75 oz Chinook – First wort/ 60 min
1 oz Cascade – 20 min
1 oz Cascade – 5 min
0.5 oz Chinook – 1 min
1 oz Cascade – Dry hop for 7 days
1 oz Chinook – Dry hop for 7 days
Ferment with Pacific Ale WLP041

OG: 1.060
FG: 1.019
Target ABV: 5.3%


 

Galway Girl Stout

23L (6 US Gallon)
3 kg Maris Otter malt
1 kg Wheat malt
0.2 kg Munich malt
0.5 kg Crystal 60 malt
0.3 kg Black Patent malt
0.3 kg Roasted barley
0.5 kg Flaked oats
0.23 kg Rice Hulls to avoid a stuck sparge
Mash at 68C for 60 min
Sparge with 77C water and lauter slowly to avoid a stuck runoff.
Boil for 75 minutes
2 oz Golding (4.3%) for 75 min
1/2 tsp Irish moss (boil 15 min)
0.6 oz Golding for 5 min

Ferment with Irish Ale Yeast

OG: 1.057
FG: 1.015
Target ABV: 5.5%
IBU: 30


 

English Pale Ale

23L (6 US Gallon)
4.5 kg Maris Otter malt
0.5 kg Crystal 60 malt
0.25 kg Crystal 120
mash at 67C for 60 min
sparge with 77C water
1 oz East Kent Golding for 60 min
1 oz East Kent Golding for 30 min
0.75 Styrian Golding for 10 min
1 oz Styrian Golding at flame-out
1.5 g Irish moss (boil 15 min)
Ferment with Wyeast 1318 London Ale III

OG: 1.051
FG: 1.014
Target ABV: 4.9%


 

Golden Ticket Pale Ale

11.5L (3 US Gallon)
2.4 kg Golden Promise malt
0.35 kg Crystal 60 malt
0.15 kg Honey Malt
Mash at 66C for 60 min
Sparge with 77C water
0.3 oz Nugget (boil 60 min)
0.3 oz Cascade (boil 40 min)
0.50 oz Cascade (boil 5 min)
0.50 oz Cascade (boil 1 min)
Ferment with Wyeast 1332 Northwest Ale

OG: 1.058
FG: 1.018
Target ABV: 5.3%


 

Sarah’s Saison

11.5L (3 US Gallon)
2.3 kg Pilsner malt
0.4 kg Munich light
0.2 kg Wheat malt
Mash at 67C for 60 min
Sparge with 77C water
0.25 kg (1 cup) Raw Sugar (add at flame-out)
0.3 oz Golding (boil 60 min)
1oz Golding (boil 20 min)
0.5 oz Citra (boil 10 min)
0.5 oz Citra (end of boil)
2 pinches of crushed Grains of Paradise (boil 5 min)
Ferment with Wyeast 3711 French Saison

OG: 1.068
FG: 1.014
Target ABV: 7.1%


 

Mother’s Milk Stout

11.5L (3 US Gallon)
1.5 kg Pale malt
0.25 kg Munich light
0.25 kg Crystal 60
0.25 kg Flaked barley
0.25 kg Chocolate malt
0.15 kg Roast barley
0.15 kg Flaked oats
Mash at 68C for 60 min
Sparge with 77C water
0.25 oz Nugget for 60 min
0.75 oz Golding for 30 min
0.5 oz Golding for 10 min
0.3 kg Lactose – boil in small amount of water and add to fermenter
Ferment with WLP013 London Ale

OG: 1.052
FG: 1.015
Target ABV: 5.1%


New Swan Stone Wheat

23L (6 US Gallon)
2.5 kg Wheat malt
2.5 kg Pilsener malt
Mash at 67C for 60 min. Mash out at 76C
Sparge with 77C water
0.8 oz Hallertau for 60 min
Ferment with Wyeast 3068 Weihenstephan

OG: 1.052
FG: 1.013
Target ABV: 5.1%


 

Colour and Speed IPA

23L (6 US Gallon)
3.3 kg ESB malt
3.3 kg Pale malt
0.6 kg Crystal 60 malt
0.15 kg Crystal 120 malt
Mash at 66C for 60 min
Sparge with 77C water
1.1 oz Magnum (12.5%)for 60 min
0.5 oz Citra for 30 min
0.5 oz Centennial for 30 min
0.5 oz Citra for 10 min
0.5 oz Amarillo for 10 min
0.5 oz Amarillo for at flame-out
0.5 oz Citra dry hop for 4 days
0.5 oz Amarillo dry hop for 4 days
Ferment with London ESB yeast

OG: 1.072
FG: 1.022
Target ABV: 6.5%
IBU: 80


 

Betty Blonde

23L (6 US Gallon)
4.8 kg Pale malt
0.23 kg Honey malt
0.23 kg Crystal 15 malt
Mash at 68C for 60 min
Sparge with 77C water
1 oz Willamette for 60 min
0.6 oz Willamette for 20 min
0.6 oz Willamette for 1 min
1 tsp Irish moss for 20 min
Ferment with American II or California V yeast

OG: 1.052
FG: 1.013
Target ABV: 5%


 

Townie Brown Ale

23L (6 US Gallon)
4.02 kg Maris Otter
0.13 kg Victory malt
0.33 kg Crystal 30
0.33 kg Crystal 60
0.19 kg Chocolate malt
Mash at 67C for 60min
Sparge with 77C water
0.4 oz Nugget for 60 min
1 oz Golding for 15 min
1.5 oz Golding at flame-out
Ferment with American ale yeast

OG: 1.049
FG: 1.011
Target ABV: 4.9%


 

Bohemian Pilsner

23L (6 US Gallon)
4.6 kg Pilsner malt
0.35 kg CaraPils
Mash at 68C for 60 min
Sparge with 76C water
2 oz Saaz for 60 min
2 oz Saaz for 30 min
1 oz Saaz for 10 min
1 oz Saaz at flame-out
Ferment with lager yeast

OG: 1.050
FG: 1.013
Target ABV: 4.9%


 

Cream Ale

23L (6 US Gallon)
2 kg Pilsner malt
2 kg Pale malt
0.45 kg Flaked Corn
Mash at 65C for 60 min
Sparge with 77C water
0.9 oz Mt Hood for 60 min
1 oz Mt Hood at flame-out
0.25 kg Raw Sugar for 10 min
Ferment with American Ale or Cream Ale blend

OG: 1.050
FG: 1.011
Target ABV: 5%


 

Winter Ale

23L (6 US Gallon)
6.50 kg Maris Otter
(or 5.5 kg Golden Light LME – 1/2 late in boil)
0.34 kg Crystal 60
0.11 kg Crystal 120
0.11 kg Black Malt
Mash at 67C for 60 min
Sparge with 77C water
1.2 oz Nugget for 60 min
1/2 tsp Cinnamon for 1 min
1/4 tsp Ginger for 1 min
1/8 tsp Nutmeg for 1 min
1/8 tsp Allspice for 1 min
Ferment with London Ale yeast

OG: 1.072
FG: 1.018
Target ABV: 7.1%


 

St Patrick’s Vice

23L (6 US Gallon)
2.76 kg Pale Malt
1.32 kg Flaked Barley
OR
(2.70 kg Golden Light LME and 0.07 kg Crystal 60 for extract +grain version)
0.54 kg Roasted Barley
Mash at 66C for 60 min
Sparge with 77C water

2 oz East Kent Golding for 60 min
Ferment with Irish Ale yeast

OG: 1.038
FG: 1.006
Target ABV: 4.2%


 

Smokin’ Blonde

23L (6 US Gallon)
3.63 kg Pilsner
0.9 kg Vienna
0.23 kg Carapils
0.59 kg Smoked malt
Mash at 67C for 60min
Sparge with 77C water
1.15 oz Mt Hood (7.1%) for 60 min
Ferment with Kolsch Yeast

OG: 1.053
FG: 1.013
ABV: 5.2%
IBU: 27


Attack of the Rhizomes

23L (6 US Gallon)

4.300 kg ESB Pale Malt or
(or 3.200 kg Golden Light LME for Partial Mash)
0.575 kg Crystal 60
0.300 kg Honey Malt
0.300 kg Victory Malt
0.300 kg Wheat Malt

Mash at 66.7C for 1 hour
1.1 oz Galaxy – First wort/ 60 min
3.0 oz Galaxy – Flameout; steep for 30 mins
1.0 oz Galaxy – Dry hop for 5-7 days

Ferment with San Diego Super Yeast WLP090

OG: 1.058
FG: 1.010
Target ABV: 6.3%
IBU: 54


 

Fast Tug

23L (6 US Gallon)

5.60 kg Pale Malt
(or 4.2 kg Golden Light LME for Partial Mash)
0.90 kg Munich
0.65 kg Crystal 30
0.25 kg CaraMunich 40
Mash at 65C for 1 hour
Sparge with 77C water
1 oz Columbus (17.5%) for 60 min (1.75 oz for Partial mash)
1 oz Centennial for 30 min
1oz Amarillo for 10 min
1oz Centennial for 10 min
3oz Cascade for 5 min
1.5oz Centennial at flame-out
1.5oz Cascade at flame-out
1 oz Amarillo dry hop for 5 days
1 oz Cascade dry hop for 5 days
Ferment with American Ale Yeast

OG: 1.071
FG: 1.018
Target ABV: 7%
IBU: 92


 

Barley’s Clone Competition Winning Recipes:

Old Jalopy clone winner

23L (6 US Gallon)
4.54 kg Pale malt
0.68 kg Munich malt
0.4 kg Crystal 60
0.2 kg Crystal 120
0.08 kg Chocolate malt
Mash at 68C for 60 min
Sparge with 77C water
1.5 oz Magnum (14.1%) for 60 min
Whirlfloc Tablet for 15 min
1 oz Centennial for 10 min
1 oz Cascade at flame-out
1 oz Centennial at flame-out
1 oz Citra dry hop for 5 days
0.5 oz Columbus dry hop for 5 day
Ferment with WLP007 Dry English

OG: 1.061
FG: 1.014
Target ABV: 6.3%


 

Four Winds IPA clone winner

23L (6 US Gallon)
6.80 kg Maris Otter
0.45 kg Crystal 60
Mash at 67C for 60 min
Sparge with 77C water
1.5 oz Columbus for 60 min
2 oz Cascade for 15 min
0.5 tsp Irish Moss for 15 min
4 oz Cascade at flame-out
1 oz Cascade dry hop for 10 days
1 oz Falconers Flight dry hop for 10 days
Ferment with American Ale yeast

OG: 1.072
FG: 1.016
Target ABV: 7.4%


 

Bomber ESB clone winner

23L (6 US Gallon)

4.0 kg Maris Otter
0.5 kg Oven Toasted Pale Malt (Unmilled)*
0.55 kg Crystal 60
0.06 kg Carapils
0.15 kg Golden Naked Oats
Mash at 68C for 60 min
Sparge with 77C water
0.4 oz EKG (4.3%) for 60 min
0.4 oz Fuggles (5.2%) for 60 min
0.6 oz Centennial (8.9%) for 60 min
1/2 tsp Irish Moss for 15 min
0.3 oz Cascade for 10 min
0.6 oz EKG for 10 min
0.3 oz Centennial for 5 min
0.6 oz Fuggles for 5 min
0.3 oz EKG at flame out
0.3 oz Fuggles at flame out
0.5 oz Cascade at flame out
0.5 oz Centennial at flame out
15 minute Hop Stand
1 oz Centennial Dry Hop for 7 days
Ferment with London ESB yeast

OG: 1.053
FG: 1.017
Target ABV: 4.8%
IBU: 40

*Toast pale malt in the oven at 350 F for 12 minutes


 

Dageraad Amber clone winner

23L (6 US Gallon)

5 kg Continental Pilsner
0.55 kg Wheat Malt
0.2 kg CaraRed
0.17 kg Melanoidin
0.05 kg Carafa Special II
5 g CaCl2 and 5 g of Gypsum
Mash at 66C for 70 minutes

90 minute boil
2.2 oz Styrian Golding (3%) for 60 min
1 oz Saaz (3.2 %) for 20 min
1.5 oz Mt Hood (4.6%) for 15 min
1 Whirlfloc Tab + 1/2tsp yeast nutrient for 5 min
1 oz Saaz for 1 min
Ferment with Wyeast 3522 Belgian Ardennes
OG: 1.061
FG: 1.016
ABV: 5.9%
IBU: 38

 

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