All-Grain Recipes

Listing just the recipes (all-grain) without directions or all the stories and embellishments.

Just for those of you that already know what to do.

All-grain recipes are 5 gallon unless otherwise indicated

2 Row (Briess) 50 lbs.   Grains by the Pound      Grains by the Bag

 

Brew #44 Prairie Pale Ale

This is only a 2 1/2 gallon batch.

5 lb American 6-row malt

5 1/2 oz British 53L crystal malt

1/2 oz English Kent Golding whole cone hops (60 min)

1/2 oz English Kent Golding whole cone hops (15 min steep)

1/2 tsp Irish Moss (15 min)

Wyeast 1056 American ale yeast

Priming: ¼ cup corn sugar & ¼ cup DME

Mash 158 degrees for 60 minutes. 60 minute boil.

 

Brew #55 Delaney’s Irish Ale

8 ½ lbs English 2-row pale malt

¼ lb American cara-pils malt

½ lb English 70L crystal malt

1 oz Chinook hop pellets (75 min.)

1 oz Fuggles hop pellets (20 min.)

½ oz Fuggles hop pellets (5 min. steep)

1 ½ tsp gypsum

¼ tsp Irish Moss (10 min.)

Wyeast 1098 British Ale yeast

Priming: ¾ cup corn sugar & ¼ cup DME

Mash 155 degrees for 60 minutes. Mash-out 167 degrees. 75 minute boil.

 

Brew #56 Aventinus

7 1/4 lbs German wheat malt

6 lbs German 2-row Pilsen malt

5 oz. British chocolate malt

1 3/4 oz. German Hallertau whole cone hops (90 min.)

1/4 oz. German Hallertau whole cone hops (steep 5 min.)

1/4 tsp. Irish Moss (10 min.)

Wyeast 3068 Weihenstephan Wheat ale yeast

Priming: ¾ cup corn sugar & ¼ cup DME

Mash 138° 30 minutes,  152° 60 minutes, Mashout 170° 90 minute boil, 5 minute steep

 

Brew #74 Bushmills Irish Stout

  • 8 lbs Maris Otter pale malt
  • 8 oz Roasted rye
  • 8 oz Roasted barley
  • 8 oz 150L Crystal malt
  • 8 oz Black Patent malt
  • 8 oz Peat Smoked malt
  • ½ cup Blackstrap molasses
  • 2 oz Northern Brewer whole cone hops (90 min)
  • 1 oz Willamette whole cone hops (60 min)
  • 1 oz Willamette whole cone hops (15 min)
  • 1 tsp Irish Moss (15 min)
  • 1 tbs Burton water salts
  • 2 cups oak chips
  • 2 cups Bushmills Irish whiskey
  • White Labs WLP004 Irish Ale yeast
  • Priming: ¾ cup corn sugar & ¼ cup DME

Start by soaking the oak chips in the whiskey in a sealed container. This is added in the secondary.

 

Brew #75 Utopia Bock

  • 1 lb +1 cup Extra Light DME
  • 8 lb 2 row British Pale Malt
  • 2 lb 60L Crystal Malt
  • 2 lb Vienna Malt
  • 1 Tbsp Burton Water Salts
  • 2 Tbsp Yeast nutrient
  • 2 oz Tettnang whole cone hops (90 min)
  • 1 oz Spalt hop pellets (45 min)
  • 1 oz Saaz whole cone hops (45 min)
  • 1 oz Hallertau whole cone hops (15 min)
  • 7 pints pure Maple syrup
  • 1 vial WLP002 English Ale yeast
  • 3 vials WLP099 Super High Gravity Ale yeast
  • 4 cups plain oak chips
  • 2 12 oz bags of fresh frozen raspberries
  • 2 cups Remy Martin VS Grand Cru Cognac
  • 2 cups Harvey’s Bristol Cream Sherry

There are some specific procedures for this brew. Please refer to the full posting.

 

Brew #77 Traditional Cathedral Kolsch

  • 8.5 lbs Pilsner Malt
  • 1.5 lbs Wheat Malt
  • 1.5 oz Tettnanger hops (60 min)
  • 1 oz Tettnanger hops (10 min)
  • .5 oz Tettnanger hops (0 min and leave in until cooled)
  • 1 tsp Irish Moss (10 min)
  • White Labs WLP029 German Ale Kolsch yeast
  • Priming: ½ cup corn sugar & ½ cup DME

 

Brew #81 Chipotle Cerveza

  • 10 lbs Northwest Pale malt
  • ½ lb Cara-pils malt
  • ½ lb 40L Crystal Malt
  • 6 oz Piloncillo (Mexican unrefined cane sugar)
  • 1 oz Homegrown Chinook whole cone hops (90 min)
  • ½ oz Homegrown Nugget/Mt. Hood blend whole cone hops (20 min)
  • 1 oz Homegrown Cascade whole cone hops (5 min)
  • 1 tsp Irish Moss (15 min)
  • UCCS 1056 American ale yeast
  • 12 Chipotle peppers (home roasted, mesquite smoked, dried jalapenos)
  • Priming: ¾ cup corn sugar & ¼ cup DME

 

Brew #84 December Eisbock

  • 3 lbs Pilsner malt
  • 4 lbs Munich malt
  • 1 lb Caramunich malt
  • 10 oz Pale malt
  • ½ oz Homegrown Santiam whole cone hops (75 min)
  • ½ oz Hersbruker whole cone hops (5 min)
  • ½ tsp Irish Moss (15 min)
  • UCCS 2206 Bavarian Lager yeast
  • WLP099 Super High Gravity Ale yeast

 

Brew #86 Old Black Magic Double Imperial Stout

  • 8 lb Pale malt
  • 1 lb Munich malt
  • 1 lb Vienna malt
  • 1 lb 120L Crystal malt
  • 1 lb Rye malt
  • 1 lb Chocolate malt
  • 1 lb Black Patent malt
  • 1 lb Roasted barley
  • 3 tsp gypsum
  • 1 tsp Irish Moss (15 min)
  • 1 pint Organic Blackstrap Molasses
  • 1 qt Honey
  • 4 qt Organic Grade B Maple syrup
  • 2 oz Galena hop pellets 10.5% (90 min)
  • 2 oz Bullion hop pellets 7.9% (90 min)
  • 2 oz Willamette whole cone hops 4.7% (60 min)
  • 1 oz Fuggle whole cone hops 4.5% (15 min)
  • 1 oz Fuggle whole cone hops 4.5% (5 min)
  • 3 vials WLP099 Super High Gravity Ale yeast

There are some specific procedures for this brew. Please refer to the full posting.

 

Brew #90 Rejuvenation IPA

  • 15 lb American 2 row malt
  • 1 lb American 15L Crystal malt
  • 2 oz Magnum whole cone hops (90+ min)
  • 2 oz Centennial whole cone hops (5 min steep)
  • 2 oz Centennial whole cone hops (dry hop)
  • 1 oz Crystal whole cone hops (dry hop)
  • 1 tsp Irish Moss (60 min)
  • 2 vials UCCS 1056 American ale yeast
  • Priming: ½ cup corn sugar & ½ cup Extra Light DME

 

Brew #92 Three Bean Stout II

  • 8 lb British two row pale malt
  • 1 ½ lb American White Wheat malt
  • 1 ½ lb British Chocolate malt
  • 1 ½ lb American 120L crystal malt
  • ½ lb German Dark Munich malt
  • ½ lb German Vienna malt
  • ½ lb American Victory malt
  • ½ lb British Black patent malt
  • ½ lb British Roasted barley
  • 1 ½ lb Wildflower honey
  • 7 oz Cacao Nibs (1 oz for dry hop)
  • 7 oz Espresso beans (1 oz for dry hop)
  • 4 Vanilla beans (1 for dry hop)
  • 1 oz Northern Brewer whole cone hops (60 min)
  • 1 oz Northern Brewer whole cone hops (30 min)
  • 1 oz Kent Goldings whole cone hops (10 min)
  • 1 oz Kent Goldings whole cone hops (dry hop)
  • ½ tsp Irish Moss (10 min)
  • UCCS 1028 Olde English Ale Yeast
  • Priming: ½ cup corn sugar & ½ cup DME

 

Brew #93 Two Bean Small

  • 3 ½ gallons second runnings from Three Bean Stout (above)
  • 2 cups Organic Blackstrap molasses
  • 1 ½ oz Home Grown Nugget whole cone hops (30 min)
  • 1/8 tsp Irish Moss (10 min)
  • Wyeast 1028 London Ale Yeast
  • UCCS 1098 British Ale Yeast
  • Priming: ¼ cup molasses & 1/3 cup DME

 

Brew # 95 Sunflower Wheat

  • 7.5 lbs American White Wheat malt
  • 3 lbs American 2-row malt
  • 1 lb German Light Munich malt
  • 1 lb American 10L Crystal malt
  • 2 lb Wildflower honey
  • 1 lb Roasted Raw Sunflower seeds
  • 1 tsp Irish Moss (10 min)
  • 1 oz Home Grown Brewers Gold whole cone hops (60 min)
  • 1 oz Home Grown Santiam whole cone hops (60 min)
  • 1 oz Home Grown Brewers Gold whole cone hops (30 min)
  • .75 oz Home Grown Santiam whole cone hops (10 min)
  • .75 oz Home Grown whole cone hop blend* (10 min steep)
  • UCCS 1010 American Wheat yeast
  • Priming: 1/3 cup corn sugar & 1/3 cup DME & 1/3 cup honey

*Hop blend is hops salvaged after a hail storm knocked them off the vines. It is primarily a mix of Brewers Gold, Santiam, Perle, Willamette, and small amount of various others.

 

Brew #97 Casabella Bock

  • 6 lbs American 2-row malt
  • 6 lbs Northwest Pale malt
  • 2 lbs German Vienna malt
  • 2 lbs German light Munich malt
  • 1 oz Hallertau Mittelfruh whole cone hops (60 min)
  • 1 oz Czech Saaz whole cone hops (60 min)
  • 1 oz Hallertau Mittelfruh whole cone hops (20 min)
  • 1 oz Czech Saaz whole cone hops (20 min)
  • ½ oz Homegrown Perle whole cone hops (5 min)
  • 1/8 oz Homegrown Fuggle whole cone hops (5 min)
  • 1/8 oz Homegrown Hallertau whole cone hops (5 min)
  • 1 tsp Irish Moss (15 min)
  • UCCS 2206 Bavarian Lager yeast.
  • 20 Dehydrated Casabella peppers
  • Priming: ½ cup corn sugar & ½ cup DME

 

Brew #99 Pumpernickel Stout

  • 8 lb British two row pale malt
  • 2 lb Rye malt
  • 1 ½ lb American Red Wheat malt
  • ½ lb American White Wheat malt
  • 1 ½ lb British Chocolate malt
  • 1 ½ lb American 120L crystal malt
  • ½ lb British Black patent malt
  • 10 oz American Roasted barley
  • 12 oz flaked Maize
  • 4 oz rice hulls
  • 1 cup Organic blackstrap molasses
  • 1 Tbsp caraway seeds (5 min boil)
  • 1 Tbsp black peppercorns (5 min boil)
  • 1 Tbsp green peppercorns (5 min boil)
  • 1 tsp caraway seeds (secondary)
  • 1 tsp black peppercorns (secondary)
  • 1 tsp green peppercorns (secondary)
  • 2 oz Homegrown Brewers Gold whole cone hops (60 min)
  • 1 oz Homegrown Willamette whole cone hops (10 min)
  • 1 tsp Irish Moss (15 min)
  • 2 tsp gypsum
  • UCCS 1028 Olde English Ale Yeast
  • Priming: ½ cup corn sugar and ½ cup DME

 

Brew #100 Jolly Roger Red American Sour

  • 9 lb Belgian Pale Malt
  • 1 lb British Mild malt
  • ½ lb Belgian CaraMunich malt
  • 10 oz Maris Otter malt
  • 1.5 oz British black patent malt
  • 1.5 oz British roasted barley
  • 1 lb Belgian Dark Candy sugar
  • 1 lb 14 oz honey
  • ½ tsp Burton Water Salts
  • 1 tsp Irish Moss (15 min)
  • 2 oz Hallertau Mittelfruh hop pellets (60 min)
  • 1 oz Kent Golding whole cone hops (60 min)
  • 1 oz Kent Golding whole cone hops (15 min)
  • UCCS Belgian Strong Ale 1388 yeast
  • 2 tbsp Anise seed (dry hop secondary)
  • 1 oz Home Grown “Aged” Hops (dry hop tertiary)
  • 1 oz Russian River Oak chips (tertiary)
  • Bristol Flanders Red yeast slurry (tertiary)
  • Priming: 1/3 cup honey x 2

 

Brew #104 Casabella Bock II

  • 6 lbs American 2-row
  • 6 lbs Northwest Pale malt
  • 2 lbs German Vienna malt
  • 2 lbs German light Munich malt
  • 1 oz Hallertau Tradition hop pellets (60 min)
  • 1 oz Sterling whole cone hops (60 min)
  • 1 oz Hallertau Tradition hop pellets (20 min)
  • 1 oz Sterling whole cone hops (20 min)
  • 1 oz Perle whole cone hops (5 min)
  • 1 tsp Irish Moss (15 min)
  • UCCS 5923 Augustiner Lager yeast.
  • 24 Dehydrated Casabella peppers
  • Priming: ½ cup corn sugar & ½ cup DME

 

Brew #105 & 127 Lemongrass Helles

  • 11 lb 2 row pale Malt
  • ½ lb American Carapils malt
  • ½ lb German Light Munich Malt
  • ½ lb German 2.5L light crystal malt
  • 1 oz Vanguard hop pellets (60 min)
  • 1 oz Hallertau Hersbrucker hop pellets (30 min)
  • 1 oz Hallertau Hersbrucker hop pellets (15 min)
  • 1 tablet WhirlFloc (15 min)
  • .36 oz dried lemongrass stalks (5 min plus 10 min steep)
  • .18 oz dried lemongrass stalks (dry hop secondary)
  • UCCS 2305 Munich Lager yeast
  • Priming: 2/3 cup corn sugar and 1/3 cup DME

 

Brew #106 Monde Maudite

  • 7 lb Belgian Pale malt
  • 7 lb Belgian Pilsner malt
  • 8 oz Belgian Biscuit malt
  • 8 oz Belgian Special B malt
  • 8 oz Belgian Cara Munich malt
  • 8 oz Belgian Cara Vienna malt
  • 1 lb Belgian Candi Sugar
  • 3 oz Hallertau Tradition hop pellets (60 min)
  • 1 oz Hallertau Tradition hop pellets (20 min)
  • 1 oz Crystal hop pellets (20 min)
  • 1 oz Crystal hop pellets (5 min)
  • 1 tsp Irish Moss (15 min)
  • UCCS 3864 Canadian/Belgian (Unibroue) yeast.
  • Priming: ½ cup DME & ¼ cup cane sugar

 

Brew #109 Black Pearl Oyster Stout   

  • 9 lbs British 2-row pale malt
  • ½ lb flaked oats
  • 1 lb British roasted barley
  • ½ lb British chocolate malt
  • ¼ lb British black patent malt
  • 16 fl oz fresh frozen oysters thawed and drained
  • 1 tsp Irish Moss
  • 1 ½ oz Home Grown Brewers Gold whole cone hops (60 min)
  • ½ oz Home Grown Brewers Gold whole cone hops (20 min)
  • ¼ oz Home Grown Perle whole cone hops (20 min)
  • 4 tsp Burton Water Salts
  • UCCS 1084 Irish ale yeast
  • Priming: ½ cup corn sugar & ½ cup DME

 

Brew #115 Essentia Bina Porter

  • 4.5 lbs American 2-Row malt
  • 4.5 lbs Victory malt
  • 4.5 lbs Brown malt
  • 8 oz Demerara sugar (add to first wort)
  • 8 oz Demerara sugar (add to boil)
  • 4 oz Homegrown Brewers Gold hops (first hop)
  • 1.5 oz Hail Mix* hops (5 min)
  • 1 tsp Burton Water Salts
  • .25 oz Brewer’s licorice
  • .75 oz American White Oak spiral – heavy toast (secondary)
  • UCCS 1084 Irish Ale yeast
  • Priming: ¾ cup corn sugar

 

Brew # 116 Cocoa-Coconut Porter

  • 2 gallons wort from Essentia Bina Porter
  • 15 oz Coconut Brown Sugar
  • 5 oz Shaved coconut toasted (in secondary)
  • 3 oz Organic Cacao nibs (in secondary)
  • UCCS 1084 Irish Ale yeast
  • Priming: ½ cup corn sugar

 

Brew #117 Baltic Porter

  • 14 lbs American 2-row malt
  • 1½ lb Munich malt
  • 1½ lb Vienna malt
  • 1½ lb 120L Crystal malt
  • 1 lb Wheat malt
  • 12 oz Black Patent malt
  • 12 oz Chocolate malt
  • 12 oz Molasses
  • 3 oz Polish Marynka hop pellets (90 min)
  • 1½ oz Polish Marynka hop pellets (30 min)
  • 1 oz Polish Marynka hop pellets (5 min)
  • 1 tsp Irish Moss (15 min)
  • 1¾ oz American White Oak spiral – heavy toast (secondary)
  • UCCS 2206 Bavarian Lager yeast
  • Priming: ½ cup corn sugar & ¼ cup DME

 

Brew #118 Small Porter

  • 9 qt wort from Baltic Porter
  • 1 lb Light DME
  • 10 oz Molasses
  • 2 oz Home Grown Brewers Gold whole cone hops (30 min)
  • ½ tsp Irish Moss (30 min)
  • 1 pkg (11g) Danstar Windsor ale yeast
  • Priming: ½ cup corn sugar

 

Brew #119 Nirvana Chanterelle Ale

  • 12 lb American 2 row malt
  • 1.5 lb Munich malt
  • 1.5 lb wheat malt
  • .5 lb dark Munich malt
  • 1 oz Czech Sladek hop pellets (90 min)
  • 1.5 oz Czech Sladek hop pellets (30 min)
  • 1.5 oz Czech Sladek hop pellets (10 min)
  • ½ tsp Irish Moss (10 min)
  • .5 oz Czech Sladek hop pellets (end of boil)
  • .5 oz Cascade hop pellets (end of boil)
  • 1 oz dried Chanterelle mushrooms
  • 1 pint Vodka
  • UCCS 1214 Belgian Abbey Ale yeast
  • Priming: 2/3 cup corn sugar and 1/3 cup DME

 

Brew #124 Jamaican Stout

  • 8 lb 2-row Pale malt
  • 1 lb 120L Crystal malt
  • ½ lb Chocolate malt
  • ½ lb Black Patent malt
  • 1 lb Cinnamon Coconut Palm Sugar
  • 16 oz Organic pineapple juice with pulp (end of boil)
  • 8 oz Organic coconut juice with pulp (end of boil)
  • 16 oz Organic pineapple juice with pulp (secondary)
  • 8 oz Organic coconut juice with pulp (secondary)
  • 2 oz Homegrown Brewers Gold hops (60 min)
  • ¾ oz Homegrown Brewers Gold hops (15 min)
  • 1 Whirlfloc tablet (15 min)
  • 1 Tb Jamaican Jerk spices (5 min)
  • 1 Habanero pepper (secondary)
  • UCCS 1338 European Ale yeast
  • Priming: Carb Drops

 

Brew #126 Jamaican Stout II

  • 8 ½ lb 2-row Pale malt
  • 10 oz 120L Crystal malt
  • 1 lb 9 oz 60L Crystal malt
  • 9 oz Chocolate malt
  • 5 oz Black Patent malt
  • 1 lb 2 oz Cinnamon Coconut Palm Sugar
  • 16 oz Organic pineapple juice with pulp (end of boil)
  • 16 oz Organic coconut juice with pulp (end of boil)
  • 16 oz Organic pineapple juice with pulp (secondary)
  • 16 oz Organic coconut juice with pulp (secondary)
  • 2 oz Homegrown Brewers Gold hops (60 min)
  • 1 ¼ oz Homegrown Brewers Gold hops (15 min)
  • 1 Whirlfloc tablet (15 min)
  • 1 Tb + 1 tsp Jamaican Jerk spices (5 min)
  • 1 Habanero pepper (secondary)
  • UCCS 1338 European Ale yeast
  • Priming: 8 oz peeled sugar cane & ¾ cup Demerara sugar

 

Brew #156 Rastaman Stout

  • 3 lb (1 quart) honey
  • 3 lb (1 quart) sorghum
  • 8 lb 2-row pale malt
  • 4 lb malted buckwheat
  • 2 lb C-120
  • 8 oz black patent malt
  • 8 oz chocolate malt
  • 8 oz roasted barley
  • 8 oz midnight wheat
  • 1 tsp Amylase Enzyme
  • 1.2 oz Homegrown marijuana buds (Ganga – second boil)
  • 8.8 oz Ethiopian hop leaves – (Gesho Kitel – second boil)
  • 8 oz Ethiopian hop stems – (Gesho Entchet – secondary)
  • 1 Whirlfloc tablet (15 min)
  • UCCS 720 Sweet Mead yeast
  • Priming: 1/2 cup honey & 1/3 cup DME

 

Brew #157 Little Rastaman

  • 4 gallons wort from Rastaman Stout
  • 1 lb Light DME
  • 1.5 lb Organic brown sugar
  • 1/2 oz homegrown Brewers Gold hops (60 min)
  • 3/4 oz Summit hop pellets (15 min)
  • 1 oz Vanguard hop pellets (15 min)
  • 1 oz Vanguard hop pellets (10 min)
  • 1 Whirlfloc tablet (15 min)
  • 11 g Lallemand Dry-97 West Coast yeast
  • Priming: ¼ cup corn sugar & ¼ cup DME

 

Stay Tuned! More Recipes Coming!

Leave a Reply

Your email address will not be published. Required fields are marked *