All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	No Profile Selected	3.8 Litres	1.04	1	5.3	0	0 °L	24	0
Author: Garth Brews Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.006 Efficiency: 75 Mash Thickness: 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: 2/12/2025 10:58 AM Notes:
Grape Tevana Colab	Clone Beer	220 Litres	1.051	1.013	5.03	5.94	3.72 °L	23	0
Author: Ola Calavera Boil Size: 241 Litres Boil Time: 60 Boil Gravity: 1.047 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: 4/9/2025 4:20 PM Notes:
Cascadia (India Pale Lager)	American IPA	4.8 Gallons	1.06	1.011	6.51	53.93	9.81 °L	23	0
Author: Boil Size: 6.05 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2025 7:02 PM Notes:
SESSION HAZY IPA	Specialty IPA: New England IPA	650 Litres	3.102	0.779	1.19	0	1.14 °L	23	0
Author: Boil Size: 655.7 Litres Boil Time: 60 Boil Gravity: 3.1 Efficiency: 75 Mash Thickness: N/A 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: 4/23/2025 6:25 AM Notes:
Blush N' Barb	Specialty Fruit Beer	130 Gallons	1.064	1.016	6.51	12.24	10.52 °L	23	0
Author: Boil Size: 135.96 Gallons Boil Time: 90 Boil Gravity: 1.063 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: 4/22/2025 6:12 AM Notes: Allow strawberries and rhubarb to sit in the cognac and lemon juice overnight before being placed into the secondary fermentation. Primary fermentation lasts for 7 days.
North Cro Belgian Golden Strong Ale Snapshot	Belgian Golden Strong Ale	5.25 Gallons	1.075	1.013	8.64	31.36	3.95 °L	23	0
Author: Jim Boudreaux Boil Size: 7.93 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: dextrose Priming Amount: 8.1 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 12# of Dingemann's Pilsener malt and 4 oz Briess Pilsen 1L. 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 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, more 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 bottom end of the Direct Deposit recirculation assembly. 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. Remove basket and allow to drain into bucket. 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 FERMENTER Assure oxygenation setup is in place. Pour Yeast Buddy into the sanitized fermentor first, then start 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. FERMENTATION Begin fermentation at 65 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds. Unplug heating blanket. Allow the temperature to self rise on its own over several days, but not warmer than 82 deg F. When temperature has reached 82 deg F, When temp reaches 82 deg F, set temp at 75 deg F. Have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping.
Tony Pineapples	Specialty IPA: New England IPA	10 Gallons	1.065	1.012	6.92	33.46	5.16 °L	23	0
Author: Mellow Stone Boil Size: 11.61 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 30 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 78 ° F Priming Method: co2 Priming Amount: 15.43 psi Creation Date: 4/21/2025 12:41 AM Notes:
IPA 25-4	American IPA	5.5 Gallons	1.069	1.015	7.12	60.18	5.95 °L	23	0
Author: lusic.rory@gmail.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 26.87 psi Creation Date: 4/18/2025 12:54 PM Notes:
볼빨간1호	Specialty IPA: New England IPA	19 Litres	1.041	1.01	4.03	0	20.93 °L	23	0
Author: Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 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: 4/18/2025 11:14 AM Notes:
Hop Mate Motueka	Specialty IPA: New England IPA	270 Litres	1.077	1.025	6.91	8.19	6.15 °L	23	0
Author: FACA Cervejaria Boil Size: 326 Litres Boil Time: 60 Boil Gravity: 1.072 Efficiency: 55 Mash Thickness: 2.3 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: 4/15/2025 2:14 PM Notes:
Tempus Fugit	Imperial Stout	11 Gallons	1.083	1.02	8.31	61.5	43.79 °L	23	2
Author: Mikerobrewer Boil Size: 12.63 Gallons Boil Time: 60 Boil Gravity: 1.072 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: 4/12/2025 2:53 PM Notes:
Blueberry Pineapple IPA	American IPA	20.8 Litres	1.071	1.018	6.94	62.9	6.64 °L	23	1
Author: AnokaBrewer Boil Size: 24.79 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 80 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: 6/30/2021 12:14 AM Notes: This was a recipe from Evan McFarden but I am modifying it. Ferment primary for 7 days or until gravity is at desired FG. Rack beer into secondary directly on the frozen fruit. Sanitize fruit bags before adding and leave fruit whole (no crushing or blending) for sanitation. Leave in secondary for 1-2 weeks then keg. His recipe called for White Labs London Ale Yeast WLP013. I am going with SafAle/Fermentis US-04. I am also not adding any water agent. His recipe used 134 grams of Citra Hops at 11% AA and 170 grams of Mosaic at 12.5% AA. Total Hops 304 grams and 67.4 IBU. I have 99 grams of Citra hops at different AA and no Mosaic. For Mosaic it says I can use Citra, Simcoe, Nugget. I will go with nugget as I have 8 ounces. https://www.soundbrewery.com/hop-substitution-chart/
BERRY 800 L	Bière de Garde	950 Litres	1.061	1.015	6.06	12.51	4.88 °L	23	0
Author: cerveza4s Boil Size: 847.32 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: 3.2 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: 4/8/2025 2:59 PM Notes:
Pale American Ale	American Pale Ale	5.5 Gallons	1.05	1.012	5.05	34.34	5.31 °L	23	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 4/4/2025 7:17 PM Notes:
Neipa Mariage	Specialty IPA: New England IPA	22.5 Litres	1.064	1.013	6.63	17.21	4.71 °L	23	0
Author: davidt Boil Size: 30.5 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/4/2025 4:12 PM Notes:
Awesome Recipe	American IPA	5.5 Gallons	1.053	1.008	5.83	97.52	4.57 °L	23	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 4/2/2025 10:49 PM Notes:
Irish Red Ale 1	Irish Red Ale	50 Litres	1.055	1.009	5.96	30.11	12.7 °L	23	0
Author: MarioVasquez Boil Size: 56.05 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/2/2025 3:49 AM Notes:
Bowie In Space NEPI (Clone)	Specialty IPA: New England IPA	5.5 Gallons	1.065	1.017	6.57	76.67	4.36 °L	23	1
Author: Dave Sharp Boil Size: 7.24 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 26.08 psi Creation Date: 3/29/2025 2:51 PM Notes:
Killiechassie	Blonde Ale	6.7 Gallons	1.055	1.016	5.17	19.28	4.3 °L	23	0
Author: Randal Boil Size: 7.1 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 3/22/2025 7:19 PM Notes: You can mess around with all the specialty malts you want in a blonde ale but the real secret is Scottish ale yeast.
Lite Hazy	Specialty IPA: New England IPA	1750 Litres	7.352	1.87	2.87	0	2.36 °L	23	0
Author: Boil Size: 1800 Litres Boil Time: 90 Boil Gravity: 7.2 Efficiency: 85 Mash Thickness: 3.65 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/2/2024 10:04 PM Notes:
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