These are some of our more popular all grain recipes. All grain recipes require some version of a mash tun and a pot large enough to boil the full volume of wort. 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.
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Popular All Grain Recipes:
Hoppy Red Ale
Darker malts lend a nice balance to the fresh-pine hop character of Chinook and Cascade.
23L (6 US Gallon)
4.3 kg Maris Otter
1 kg Munich
0.1 kg Crystal 30
0.2 kg Crystal 120
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
An oatmeal stout that is silky smooth and black.
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
An English style pub ale. Enough hops to balance the malt.
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
A full and malty pale ale with the subtle sweetness of Honey Malt balanced by the classic Northwest Cascade hop flavour.
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 Magnum (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
A Saison is a Belgian or French beer style with a bone-dry finish. Fruity/spicy flavours come from the specific yeast strains used for the style. Grains of Paradise introduce a unique pepper-radish flavour and the raw sugar addition boosts the alcohol content. The late Citra hop additions set this saison recipe apart from the rest.
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
Brewed with unfermentable lactose for a full, sweet finish.
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 Magnum 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
A classic no-fuss German Hefeweizen. Banana notes from the yeast and a perfectly simple grain/hop bill.
23L (6 US Gallon)
2.5 kg Wheat malt
2.5 kg Pilsner 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
Inspired by Red Racer IPA. Grapefruit and tropical hop flavours are featured here.
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
One of our most popular recipes. A simple but wonderful blonde ale that you might want to brew again and again.
23L (6 US Gallon)
4.8 kg Pale malt
0.23 kg Honey malt or Abbey 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
A Northern English brown ale with notes of toasted nuts and enough hop to notice.
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 Magnum 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
The Czechs know how to make Pilsner. So just do it like they do:
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
Not to be confused with some darker malty beers that have been around our province for a while, the Cream Ale is a blonde lager-like ale for easy-drinking days in the yard.
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
A spiced winter warmer for the dark and dreary winter days.
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 Magnum 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
A dry Irish stout. Guinness isn’t the only one who can make it. You can too!
23L (6 US Gallon)
2.76 kg Pale Malt
1.32 kg Flaked Barley
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
Beechwood smoked malt is used here for a very nice smokey, blonde ale.
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
This ESB-ish beer defies beer style classifications and features the dank, dark-fruit beauty of Australian Galaxy hops.
23L (6 US Gallon)
4.300 kg Pale Malt
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
This North American IPA is inspired by a local classic. Perhaps you can guess which one?
23L (6 US Gallon)
5.60 kg Pale Malt
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
Session Amber Ale (23L All-grain)
A subtle and easy-drinking amber ale with hidden complexity.
- 3.8 kg Pale Malt
- 0.45 kg Crystal 15
- 0.30 kg CaraRed
- 0.19 kg Acidulated Malt
- 0.15 kg CaraPils
- 0.08 kg Roasted Barley
Mash at 65C for 60min, Sparge with 77C water
- 1 oz Golding for 60 min
- 0.25 oz Magnum 30 min
- 0.5 oz Golding for 10 min
- 0.5 oz Hallertau at Flame out
- Ferment with American Ale Yeast
OG: 1.050
FG: 1.012
ABV: 4.9%
IBU: 30
SRM: 10
Armchair Brown Porter (23L All-grain)
A beautiful dark brown ale with toast, roasty malts.
- 4.0 kg Maris Otter
- 0.45 kg Brown Malt
- 0.25 kg CaraStan
- 0.15 kg Crystal 85
- 0.25 kg Chocolate Malt
Mash at 67C for 60min, Sparge with 77C Water
- 1.5 oz Fuggle (4.7%) for 60 min
- 0.5 oz Fuggle 10 min
- Ferment with London Ale Yeast
OG: 1.051
FG: 1.012
ABV: 5.1%
IBU: 27
SRM: 25
Sapperton Day ISA (23L All-grain)
All the flavour of an IPA with the softer ABV of a pale ale. This is one that I like to do every summer.
- 3.7 kg Maris Otter
- 0.3 kg Abbey Malt
- 0.6 kg CaraStan
- 0.05 kg Acidulated Malt
Mash at 68C for 60min, Sparge with 77C Water
- 0.75 oz Centennial (10.2%) for 60 min
- 1 oz Simcoe for 10 min
- 1.5 oz Amarillo for 5 min
- 1.5 oz Citra for 1 min
- 1.5 oz Centennial for 1 min
- 2 oz Simcoe Dry hop for 4 days
- Ferment American Ale Yeast
OG: 1.047
FG: 1.013
ABV: 4.4%
IBU: 58
SRM: 9
NEIPA (23 L All-grain)
Some say Northeast, some say New England, this Hazy IPA is loaded with hops and uses a yeast that employs something called biotransformation to make them even better. I don’t pretend to understand the science but the beer is mighty tasty.
- 4.6 kg Maris Otter
- 0.1 kg Golden Promise
- 0.5 kg Flaked Wheat
- 0.4 kg Flaked Oats
Mash at 67C for 60 min, Sparge with 77 C Water.
- 1.5 oz Amarillo at first wort (or 60 min)
- 1.5 oz Amarillo at flame-out
- 1 oz Citra hop stand 20 min at 82C
- 1 oz Galaxy hop stand 20 min at 82C
- 1 oz Mosaic hop stand 20 min at 82C
- 3 oz Citra Hop dry hop for 3 Days
- 1.5 oz Galaxy Hop dry hop for 3 Days
- 1.5 oz Mosaic Hop dry hop for 3 Days
- Ferment with WLP 095 Burlington or Imperial A04 Barbarian
OG: 1.065
FG: 1.016
Target ABV: 6.4%
IBU: 40 – 80
Vienna Lager (23L All-grain)
A clean lager-fermented beer with a complex nutty malt profile.
3.8 kg Vienna
1.0 kg Bohemian Pilsner
0.12kg CaraMunich II
0.12kg Dark Crystal 85
0.06kg Carafa Special II
1.5oz Hallertau for 60min
Ferment with Lager yeast
Allow the beer to lager at least 4 weeks before
bottling or serving.
OG: 1.051
FG: 1.011
ABV: 5.25%
Pale Ale Competition Winner 2020 (23L All-grain)
We tasted almost 50 different pale ales that night and this is the one we chose. If you’re looking for a good pale ale recipe, you found it (Of course it helps that Simcoe hops are my favourite). Expect Bright citrus flavors with earthy undertones, aromas of grapefruit, pine and herbs.
- 5 kg Pale 2-Row
- 0.68 kg Abbey Malt
- 0.23 kg Carapils
- 0.11 kg Acidulated
Mash at 66C for 60min. Mash out at 74C
- 0.5 oz Simcoe First Wort
- 1 oz Simcoe for 5 min
- 0.5 oz Simcoe at Flame-out
- 1 oz Citra – Dry hop for 4 to 5 days
- Ferment with WLP 090 San Diego Super
OG: 1.059
FG: 1.012
ABV: 6.2%
IBU: 27
Belgian Blonde (23L All-grain)
An abundance of character comes from the yeast in this Belgian style. High alcohol with notes of clove and dreid fruit.
- 5 kg German Pilsner Malt
- 0.23 kg Wheat Malt
- 0.23 kg Abbey Malt
Mash at 66C for 60 min. Sparge with 77C water
90 min boil
- 1.6 oz Hallertau for 60 min
- 500 g Cane Sugar – 15 min
Ferment with Safale BE-256 or Abbey-style Belgian yeast.
OG: 1.065
FG: 1.010
ABV: 7.15%
IBU: 19
Belgian Dubbel (23L All-grain)
Unique and rich from the malts and dark Belgian candi syrup add to the complex yeast character of this Belgian style.
- 4.81 kg German Pilsner Malt
- 0.45 kg Munich Malt
- 0.23 kg Abbey Malt
- 0.23 kg CaraMunich
- 0.23 kg Special Belgium
Mash at 65C for 60 min. Sparge with 77C water
90 min boil
- 1.5 oz Tettnang for 60 min
- 1 lb Dark Candi Syrup at 10 min
Ferment with Safale BE-256 or Abbey-style Belgian yeast.
OG: 1.063
FG: 1.010
ABV: 6.9%
IBU: 18
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