All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Black German Lager	Wood-Aged Beer	5 Gallons	1.087	1.014	9.68	35.32	35.89 °L	654	0
Author: chewyheel Boil Size: 5.9 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 77 Mash Thickness: 2.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/5/2019 10:42 PM Notes: This recipe was originally a kit called 'Black F-Rye-Day Pale Ale' from Adventures in Homebrewing. However, I changed it quite a bit. I set my mill gap as tight as possible to mill the grain (except the malted rye) as close to flour as I could to ensure optimal extraction. First wort hopped with .75 ounce Magnum and 1-ounce Spalt Select at 5 minutes. Pulled 1 liter or wort from mash and diluted to 2 liters to make a starter. When I pitched the yeast I added all the wort back into fermentor, bringing gravity down to 1.073. Will add half a pound brown sugar to increase gravity by 4 points. Will age on .75 ounce of medium toast oak chips that have been soaked in rye whiskey after fermentation is complete.
Goose Island BCBS Exact Clone 2015	Wood-Aged Beer	5 Gallons	30.053	10.288	11.59	60.09	50 °L	426	1
Author: cbingham24 Boil Size: 9.56 Gallons Boil Time: 180 Boil Gravity: 16.5 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 9.02 psi Creation Date: 7/8/2023 4:51 PM Notes: Barrel Age in a 5 gallon Bourbon Barrel for 2-6 Months.
Bourbon Barrel Beer 2.0	Wood-Aged Beer	11 Gallons	1.067	1.013	7.1	0	12.45 °L	281	0
Author: Pete Bedford Boil Size: 12.09 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 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: 2/4/2023 10:32 PM Notes: Pressure fermen, cold crash, then age in 10 gallon bourbon barrel for 3 to 6 months at ambient temperature.
KBS Clone	Wood-Aged Beer	5.5 Gallons	1.088	1.022	8.66	60.53	46.99 °L	646	1
Author: Ed G Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/20/2020 9:03 PM Notes:
Betlehemsnatten 2020	Wood-Aged Beer	40 Litres	1.071	1.027	5.8	30.85	30.83 °L	494	1
Author: Bernhard Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 65 Mash Thickness: 3 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: 9/30/2020 11:05 PM Notes: Forandret oppskrift fra 2018/19: Byttet finsk malt mot Weyermann, lagt til rug, erstattet havregryn (oksideringskilde!!) med maltet havre, brukt billigere bitterhumle
English Amber - Wood Aged Ale	Wood-Aged Beer	18 Litres	1.09	1.022	9.01	20.33	14.33 °L	483	0
Author: Rodolfo Moreno Boil Size: 24.5 Litres Boil Time: 90 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 118 g Creation Date: 6/29/2020 11:05 PM Notes:
Jack Daniels Barrel Stout	Wood-Aged Beer	5 Gallons	1.076	1.019	7.48	66.39	43.43 °L	482	0
Author: Roadshow HomeBrew Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.348 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: 6/12/2020 5:35 PM Notes: Wood Chips used https://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Smoking/dp/B007RWXDXU?tag=donations09-20 Soak the Chips and Nibs in Jack Daniels for a week during Primary and add during Secondary with a TSP of Vanilla Extract. Secondary 4 to 6 weeks depending on the wood flavor you are looking for.
Brad's Bourbon Barrel Ale	Wood-Aged Beer	1 Gallons	1.087	1.021	8.61	25.73	11.77 °L	638	1
Author: b4dhome Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 0.6 oz Creation Date: 5/17/2020 12:47 PM Notes:
33A Wood Aged Beer	Wood-Aged Beer	23 Litres	1.044	1.01	4.41	39.46	32.22 °L	488	0
Author: ATGANI Brewing Concern Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2020 7:28 AM Notes: This is a HBF recipe that I'm going to split a. 10L into the "barrel" with 10g oak chips in 100mL XO Patron b. 5L into demijohn with (???) chilli c. 5L into bottles
Next Chapter Barley Wine	Wood-Aged Beer	5.5 Gallons	1.117	1.025	12.09	20.49	19.24 °L	474	1
Author: Ed G Boil Size: 9.5 Gallons Boil Time: 210 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 4.5 oz Creation Date: 3/1/2020 5:17 PM Notes:
Night Train 3	Wood-Aged Beer	5 Gallons	1.08	1.02	7.91	88.71	13.39 °L	448	0
Author: RustyBarrelHomebrewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 66 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: 9/30/2017 1:01 PM Notes: Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056. anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine....
Cabernet IPA	Wood-Aged Beer	19 Litres	1.058	1.01	6.27	85.54	7.85 °L	432	0
Author: Kinglucky Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2019 9:24 AM Notes:
Red Ale Barrica	Wood-Aged Beer	500 Litres	1.053	1.013	5.19	0	11.6 °L	473	0
Author: Javi Brewer Boil Size: 520 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 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: 9/30/2019 3:31 PM Notes:
BrewDog - Homicidal Puppet Help Desk	Wood-Aged Beer	5.3 Gallons	1.105	1.02	11.5	132	23 °L	446	0
Author: avantassel Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66.2 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/1970 12:00 AM Notes: First Brewed 2017 Indulgent, complex, and endlessly rewarding; packed with flavours of toffee, coconut, red berry, burnt sugar, marzipan, orange, cherry - American oak adds structure and depth to this chewy and warming barley wine brewed with rye and aged in rye whiskey cask. Be careful with brown malt. If you put too much in, it can very easily turn a fantastic tasting beer into a beer that tastes like someone has poured a pint into an ash tray, swirled it around and put it back into your pint. https://www.brewdog.com/beers/diy-dog
Better Half Attempt	Wood-Aged Beer	26 Litres	1.12	1.031	11.69	33.62	17.02 °L	423	0
Author: Neeb Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.101 Efficiency: 80 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/22/2019 3:07 PM Notes: Reiterated mash on GrainFather
SCUBA Barrel Aged RIS	Wood-Aged Beer	5.5 Gallons	1.107	1.024	10.81	67.15	50 °L	459	0
Author: Schwizel Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.09 Efficiency: 65 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2019 4:15 PM Notes: This is a S.C.U.B.A. Homebrew Club colab recipe and is intended to be barrel aged. 2.5 liter starter should get 470 billion cells with fresh yeast.
BA IIPA	Wood-Aged Beer	6 Gallons	19.51	5.332	7.85	73.31	5.82 °L	422	0
Author: rkisburgh Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 15.8 Efficiency: 78 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2019 7:08 PM Notes: Style Guide/Justification of ingredients: 33A: Wood Aged Beer (Double IPA) This recipe meets the style guidelines. SRM is on the low end, but very close and the grain bill is simple and very effective not necessitating an adjustment. FG is a tad high but final fermentation numbers will be within style given the grain bill (table below). The hop varieties and schedule should lend to an intense hop aroma featuring prominent grapefruit, pine, orange, pineapple, passionfruit, papaya, melon, and citrus notes as well as earthy undertones associated with the style. The malts should all contribute to the overall golden-orange color of the style. The malts should produce low aroma, as well as clean flavor associated with the style. Pale malt should contribute well to body and mouthfeel as well as low levels malty, sweet, and bready, biscuit notes. Vienna should contribute low levels of bready and malty, sweet flavors. Flaked oats should contribute to a smooth mouth feel as well as head retention. The yeast is ideal for clean flavors with good attenuation in higher gravity beers as well as accentuating hop flavors and aromas. Hop flavor should be complex, layered, and strong with a balanced blend of dank, resinous and citrus, featuring tropical character. Bitterness should be long and lingering (without harshness) characteristic of the style. The body should be medium-light with smooth texture characteristic of the style, and gypsum should aide in attenuation and accentuation of the hoppy character. It should finish medium-dry, and clean. DIPA (22A) BJCP Style / Estimated OG (Plato): 15.9-20.5 / 19.5 FG (Plato): 2.1-4.6 / 5.3 ABV: 7.5-10.0 / 7.85 IBU: 60-120 / 73.31 SRM: 6-14 / 5.82
Pumpkin Chuckin	Wood-Aged Beer	5 Gallons	1.039	1.008	4.01	34.84	12.15 °L	484	0
Author: san Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2018 4:09 PM Notes:
Big Chocolate Wood	Wood-Aged Beer	10.5 Gallons	1.065	1.011	7	29.04	38.42 °L	490	0
Author: brucemoose2 Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2018 3:29 PM Notes: Mash 152 Ferment mid-60s about 10 days Nibs go in secondary Lager for 1-2 months Oak goes in secondary & pull as needed. Put in half the oak to start. You can always add more oak later.
Palo Santa Marron Clone	Wood-Aged Beer	5.25 Gallons	1.078	1.019	7.69	69.36	32.38 °L	680	0
Author: Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2018 2:06 PM Notes:
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