All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Elephant IPA	English IPA	31 Litres	1.05	1.006	5.77	120.42	9.75 °L	199	1
Author: Springbok Lapa Private Brewery Boil Size: 43 Litres Boil Time: 60 Boil Gravity: 0.991 Efficiency: 82 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 190 Creation Date: 6/15/2024 5:10 AM Notes:
25/16 Homegrown Cascade APA	American Pale Ale	23 Litres	1.05	1.01	5.29	48.01	6.13 °L	199	1
Author: ColinW Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.041 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: 10/4/2025 2:18 PM Notes:
Everyday Weekend	Imperial IPA	600 Litres	22.347	5.401	9.48	18.25	5.51 °L	199	0
Author: Romabrew1 Boil Size: 1180 Litres Boil Time: 60 Boil Gravity: 11.8 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2025 12:05 PM Notes:
Jumpin' Jalapeño Saison	Saison	1 Gallons	1.055	1.011	5.75	28.09	9.94 °L	199	0
Author: NixNox Boil Size: 1.25 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 2/24/2025 1:34 AM Notes: JALAPEÑO SAISON SPICY 6.2% ABV 60-MINUTE MASH AT 152 ° F 1 ¾ quarts water, plus 1 gallon for sparging 1.6 pounds Belgian Pilsner malt 0.1 pound Aromatic malt 0.02 pound Munich malt 60-MINUTE BOIL 0.08 ounce Pacific Jade hops, divided into halves 0.12 ounce Sorachi hops, divided into thirds 1 jalapeño pepper, chopped, with seeds 0.2 pound clear Belgian Candi Sugar ⅓ cup agave nectar (***listed as "Honey" under fermentables) FERMENT ½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58 3 tablespoons agave nectar, for bottling MASH: In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently. The temperature should reduce to 150 ° F within 1 minute. Turn off the heat. Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat. With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 ° F. Turn off the heat. SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid. Pour the 1 gallon of 170 ° F water over the grains. Recirculate the collected liquid through the grains once. BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops. Add the remaining Pacific Jade hops after 30 minutes, one third of the Sorachi hops after 45 minutes, the chopped jalapeño after 50 minutes, and another third of the Sorachi hops after 55 minutes. Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. At the 60-minute mark, turn off the heat, add the remaining Sorachi hops, the Belgian Candi Sugar, and the agave nectar, and stir to dissolve the sugar. Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes. FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter. Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock. Wait 11 more days, then bottle, using the agave nectar. Two weeks after bottling, your beer will be ready to open. Chill and share with friends, if you’re the sharing type.
Fly Lager Fly	Vienna Lager	100 Litres	1.041	1.007	4.43	11.88	3.18 °L	199	1
Author: Boil Size: 115 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 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: 2/9/2025 5:33 PM Notes:
Something Something Stout	Dry Stout	20.8 Litres	1.055	1.011	5.82	216.69	50 °L	199	0
Author: TheOtherStu Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 55 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2024 8:18 PM Notes:
Figgy Pudding Solstice Stout	Sweet Stout	12.5 Gallons	1.059	1.013	6.23	31.81	36.48 °L	199	0
Author: newmadburybrewingco@gmail.com Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 14.26 psi Creation Date: 11/15/2024 2:32 PM Notes: Figs were chopped as finely as possible and cooked in a saucepan with some sugar and water until a slurry paste was formed. The vanilla and orange peel were placed in a mesh bag and steeped in the fig slurry. The French oak was added via a tea made by steeping the chips in boiling water. The beer was racked on top of that in secondary for 2 weeks before being transferred through a fine sieve in a funnel to reduce the amount of seeds and sediment into the keg, where it aged for 3 weeks before dispensing.
Golden Otter	English IPA	24 Litres	13.459	3.169	5.67	52.27	7.51 °L	199	0
Author: Humes Natural Law Boil Size: 29.46 Litres Boil Time: 60 Boil Gravity: 11.1 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: dextrose Priming Amount: 91.6 g Creation Date: 11/5/2024 3:18 AM Notes:
Not Janet’s Brown Ale	American Brown Ale	6.5 Gallons	1.07	1.021	6.4	33.18	25.64 °L	199	1
Author: skot Boil Size: 7.32 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 71 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 71 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/7/2024 9:48 PM Notes:
Magic Hat #9 Clone	American Pale Ale	5.5 Gallons	1.055	1.017	4.99	20.05	7.99 °L	199	0
Author: Chilled Hops James Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 67 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2024 1:35 PM Notes: Warrior hops as subsitute
Awesome Recipe	Imperial IPA	5.5 Gallons	1.078	1.018	7.91	91.31	31.26 °L	199	0
Author: Boil Size: 7.02 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/22/2022 2:03 AM Notes:
Giants Causeway IPA	English IPA	465 Gallons	1.063	1.016	6.17	35.88	8.41 °L	199	0
Author: DanPund Boil Size: 542.5 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/13/2024 7:36 PM Notes:
King Nothing	American IPA	32 Gallons	1.074	1.021	7.01	15.37	6.64 °L	199	0
Author: ShannoBucco Boil Size: 34 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/22/2024 5:34 PM Notes:
Quebec Maple Imperial Stout	Russian Imperial Stout	16 Litres	1.074	1.011	8.27	68.87	50 °L	199	0
Author: Brien’s Brewing Co. Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.052 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: 4/13/2024 9:09 PM Notes: Gives 15L of clean beer Aged for 4 months before it was at it's full potential
Spring 24 Brown Ale A	Northern English Brown	5.5 Gallons	1.051	1.014	4.92	0	9.93 °L	199	0
Author: oeyjay Boil Size: 7.79 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 2.5 oz Creation Date: 4/6/2024 6:56 PM Notes:
Dry Stout 002	Dry Stout	22 Litres	1.044	1.011	4.32	31.84	34.82 °L	199	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 132 g Creation Date: 12/8/2023 11:31 PM Notes:
DENIED/Weizen02	Weizen/Weissbier	35 Litres	1.05	1.014	4.83	6.37	3.57 °L	199	0
Author: Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.044 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: 10/5/2023 1:29 PM Notes:
WOATmeal Stout	Oatmeal Stout	5.5 Gallons	1.072	1.021	6.69	22.97	42.46 °L	199	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: N/A 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: 5/18/2023 8:24 PM Notes:
Printemps	Saison	25 Litres	1.048	1.006	5.53	0	2.99 °L	199	0
Author: hez Boil Size: 30.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 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: 2/15/2023 5:47 PM Notes:
Weissbier 2023	Weizen/Weissbier	40 Litres	1.041	1.008	4.34	8.51	5.25 °L	199	2
Author: JJBirras Boil Size: 56.75 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 56 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.73 bar Creation Date: 2/7/2023 11:05 AM Notes: En este caso vamos a realizar una maceración simple. A 65 grados durante 1 hora. Fermentación a 17 grados hasta que la tormenta de fermentación comience a disminuir (típicamente después de 3-5 días). Luego aumentar a 20 grados y mantener por el resto del período de fermentación (14 días en total).
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