All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Blue Moon Clone	Witbier	11 Gallons	1.055	1.014	5.44	9.31	3.89 °L	148	0
Author: Chris N Boil Size: 13.25 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 78 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: 6/17/2024 11:13 AM Notes:
North Cro Belgian Golden Strong Ale Snapshot	Belgian Golden Strong Ale	5 Gallons	1.073	1.012	8.41	32.55	4.88 °L	148	0
Author: Jim Boudreaux Boil Size: 7.93 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: BelgianCandySyrup Priming Amount: 8 oz Creation Date: 4/22/2025 1:45 AM Notes: PRE-BREW DAY PREPARATIONS MEASURE SALTS Very carefully measure out salts, put in medicine bottle. MEASURE GRAINS Carefully weigh out all grains, putting different grains in different containers. MEASURE HOPS Carefully weigh out the hop additions, put in small mason jars. under vacuum. YEAST STARTER (One week before brew day). This high gravity beer will need a 4 liter starter. 400 billion cells are needed. Prepare 4L of wort in the flask. Add yeast, put on stir plate. (Actually, a 4.25 L starter is needed, so a sample of it can be saved for later culturing.) DAY BEFORE BREW DAY Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons of distilled water to the kettle. Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record. BREW DAY! Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in. Mash-in Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, acid will be needed. First Saccharification Rest (45 minutes) Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes. Second Saccharification Rest (30 minutes) Conduct this rest at 158 deg F for 30 minutes. Stir as needed,. Mash-out/Vorlauf (15 minutes) Raise temperature to 168 deg F. Allow recirculation to continue as usual. Raising the Basket TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done. Rinsing the Grains in the Basket It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the Direct Deposit recirculation arm, and remove the hose from the left side of the 3-way valve, making sure the valve is shut off! HAVE A VESSEL TO COLLECT RUNOFF WHEN YOU DISCONNECT THE HOSE, and collect it. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket. Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes, then allow it to drain for 5 minutes. Remove basket, hang on bucket, and allow it to drain into the bucket for 15 minutes. BOIL This will be a 90 minute boil. Measure pre-boil gravity; it should be around 1.042. (Sugar is not added until 10 min before the end of the boil). Post-boil gravity should be around 1.076 after the Simplicity Belgian Candy Sugar is added. WHIRLPOOL Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump. Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin. CHILLING Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes. After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation. MOVING WORT TO FERMENTOR Assure oxygenation setup is in place. Allow a little wort to flow into the sanitized fermentor, then pour Yeast Buddy and BrewZyme D in, then continue the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs. PITCHING THE YEAST Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast. TILT HYDROMETER Drop the calibrated Tilt Hydrometer into the fermenter. FERMENTATION Set Inkbird to 82 deg F. Begin fermentation at 65 deg F, then make sure heater is unplugged. When wort is at 65 deg F or a little lower, set the Inkbird to 82 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds. UNPLUG HEATING BLANKET. Make sure heating blanked is unplugged. Inkbird should be set for 82 deg F. Allow the temperature to self-rise on its own to reach 82 deg F. When temp reaches 82 deg F, have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping. COLD CRASHING THE FINISHED WORT Gradually lower temperature from 75 deg F to near freezing.
Tripel For Parti Gyle	Belgian Tripel	7 Gallons	1.073	1.013	7.85	27.89	6.89 °L	148	0
Author: Buckeye BrewCraft Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.25 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: 1/29/2025 3:59 PM Notes:
Sour Barrel	Flanders Red Ale	7.5 Gallons	1.064	1.016	6.33	0	11.59 °L	148	0
Author: Direwolf600 Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 1/6/2025 7:30 PM Notes:
Well & Good 2.0	American IPA	540 Gallons	1.063	1.011	6.92	59.4709	6.68 °L	148	0
Author: Drakehoffman424 Boil Size: 565 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 82 Mash Thickness: 1.75 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 11/20/2024 4:04 AM Notes:
Black IPA Monte Alegre 2024	Specialty IPA: Black IPA	25 Litres	1.057	1.01	6.13	15.86	30.7 °L	148	0
Author: Boil Size: 30.7 Litres Boil Time: 70 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 3 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: 10/21/2024 11:57 PM Notes:
Galvanize	American IPA	1250 Litres	14.053	2.607	6.15	72.02	4.48 °L	148	0
Author: craft Boil Size: 1350 Litres Boil Time: 60 Boil Gravity: 12.2 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2024 11:03 AM Notes: 40 KG SUCCO POMPELMO 312 euro 30 ML OILIO ESSENZIALE POMPELMO 200 euro
Westie Farmhouse Saison	Saison	20.8 Litres	1.08	1.013	8.86	32.44	16.3 °L	148	1
Author: The Keg Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 3.65 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: 8/6/2024 6:37 AM Notes: Step Mash 62ºC 30 Mins 68ºC 30 Mins Mash Out 75ºC 10 Mins Fermentation 27°C 4-6 days
Lost Souls 2.0	American IPA	194 Gallons	15.384	3.208	6.59	37.09	4.54 °L	148	0
Author: Schulmane Boil Size: 194 Gallons Boil Time: 60 Boil Gravity: 15.4 Efficiency: 80 Mash Thickness: 1.5 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: 7/17/2024 1:59 PM Notes:
Doc’s Fresh Squeezed	American IPA	33 Gallons	1.051	1.011	5.2	34.66	10.01 °L	148	0
Author: Boil Size: 35.63 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2024 1:28 AM Notes:
Avg. Perfect NEIPA	Specialty IPA: New England IPA	7.5 Litres	1.062	1.012	6.62	42.95	5.39 °L	148	0
Author: Biernot Boil Size: 8.75 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 2.4 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: 4/24/2023 8:41 PM Notes: Fermentation Dry Hop @ 70% attenuation (1.027) Traditional Dry Hop after fermentation is complete. Fermentation temp: 68F
3bbl Wit Bier	Witbier	105 Gallons	11.886	2.897	4.8	13.81	3.16 °L	148	0
Author: philbilly Boil Size: 117 Gallons Boil Time: 60 Boil Gravity: 11.3 Efficiency: 74 Mash Thickness: 1.33 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2024 3:06 PM Notes:
어른이날 Ipa	American IPA	20.8 Litres	1.058	1.012	6.05	69.62	5.71 °L	148	0
Author: Robert Lee Boil Size: 26.86 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3.13 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: 5/5/2024 4:52 AM Notes:
Awesome Recipe	Specialty IPA: New England IPA	42 Litres	1.061	1.016	5.92	9.52	4.12 °L	148	0
Author: Dani Bamba Boil Size: 48.18 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 4/3/2024 1:48 PM Notes:
Santa Barbara Saison	Saison	12 Gallons	1.054	1.005	6.45	29.12	6.93 °L	148	0
Author: Wyatthimself Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/31/2024 12:24 AM Notes:
Belgian IPA 1.0	Specialty IPA: Belgian IPA	5 Gallons	1.074	1.012	8.24	88.11	7.2 °L	148	1
Author: Grumpyhat Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: 1.049 Efficiency: 60 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2024 8:37 PM Notes:
Lambic	Berliner Weisse	6 Gallons	1.054	1.008	6.04	11.45	3.86 °L	148	0
Author: Worts & All Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.75 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: 1/23/2024 9:58 PM Notes:
Glued Together	Experimental Beer	5.5 Gallons	1.045	1.011	4.42	42.95	16.16 °L	148	0
Author: Two Legs Brewing Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.2 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: 10/31/2023 8:27 PM Notes:
Angrboða Red Rye IPA	Specialty IPA: Red IPA	21 Litres	1.06	1.017	5.74	45.17	14.46 °L	148	0
Author: Miðgarð Brewhouse Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 73 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: 6/29/2023 12:34 PM Notes: +250g oat husks in mash.
Cashmere Garden	Specialty IPA: New England IPA	22 Litres	1.057	1.015	5.53	44.18	7.91 °L	148	0
Author: efsaastad@gmail.com Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 4 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: 4/25/2023 8:02 PM Notes:
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