All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Schwarzbier	No Profile Selected	5.25 Gallons	1.053	1.012	5.4	24.25	21.45 °L	15	0
Author: J.Bird Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 65 Mash Thickness: 2.02 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2026 6:13 PM Notes:
Tears Of God	American Amber Ale	23 Litres	1.049	1.008	5.38	33.987	15.17 °L	15	0
Author: Fitz Plastik Boil Size: 29.15 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 4/30/2021 3:06 PM Notes: American Amber Ale is a popular, moderate-strength craft beer known for its amber to coppery-brown color, a caramel-malty flavor, and a balance between hop bitterness and malt sweetness. It's characterized by American or New World hops, which contribute citrus, floral, pine, and fruity notes. The style typically has a medium-high malt character, a medium to low caramel character, and a medium-full body.
Wetland Wheat	American Wheat Beer	5.5 Gallons	1.048	1.009	5.16	16.92	3.65 °L	15	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 79 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 15.43 psi Creation Date: 5/25/2026 11:19 PM Notes: DIRECTIONS Mill the grains and mash at 147.5°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off—slowly—into the kettle. Sparge at 160–165°F (71–74°C), topping up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding the hops and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 195°F (91°C); add the whirlpool hops, spin 15 minutes, then allow 15 more minutes to steep and settle. Chill to about 66°F (19°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 4 days, then raise to 70°F (21°C). After 2 more days, add the dry hops. (If possible, drop/remove hop trub each day thereafter.) After 4 more days, crash. Keep cold 2 days, then package and carbonate to 2.9 volumes of CO2. BREWER’S NOTES Water: Issaquah and the greater Seattle area have incredibly soft, neutral water. This beer was designed to lean into that and not make too many salt adjustments. Mash and lauter: Adjust the amount of rice hulls accordingly, depending on your system. I want this beer dry, so I mash thin—3.5 liters per kilo of malt, or about 1.7 quarts per pound. And I lauter very slowly, over 2 hours, for extra wheaty character. Yeast: For this beer I pitch Omega OYL-430 West Coast Ale I+, a diacetyl-reduced version of OYL-004, but it’s available only as a commercial-scale pitch. pH: I’m aiming for a post-boil pH of 5.1, with 4.4 in the finished beer. GABF Gold 2025
American Style Blonde	No Profile Selected	19 Litres	1.052	1.013	5.02	27.69	3.93 °L	15	0
Author: John Cowan Beer Recipes Boil Size: 25.04 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 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: 5/30/2026 11:42 AM Notes:
American Lager	American Lager	550 Litres	1.042	1.007	4.61	10.63	3.7 °L	15	0
Author: Jean Aguiar Boil Size: 600 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2026 10:43 AM Notes:
Böhm Best Bitter	Best Bitter	32 Litres	1.052	1.013	5.1	24.83	13.79 °L	15	0
Author: Boil Size: 37.88 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2026 8:12 PM Notes: -Yeastflow queen of hearts
British Lager	International Pale Lager	22 Litres	1.047	1.007	5.14	0	3.51 °L	15	0
Author: Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.043 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: 5/27/2026 8:43 AM Notes:
Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.05	1.014	4.78	31.86	41.48 °L	14	0
Author: Olive Street Brews and Meads Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 Mash Thickness: 2 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: 5/30/2026 2:16 PM Notes:
La Esquinita Black IPA	Specialty IPA: Black IPA	38 Gallons	1.072	1.011	8.07	68.99	36.32 °L	14	0
Author: Quique Torres Boil Size: 40.11 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 80 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2026 2:29 PM Notes:
Awesome Recipe	No Profile Selected	22 Litres	1.04	1.01	3.98	0	2.74 °L	14	0
Author: Viducoli Boil Size: 27.68 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 72 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: 5/27/2026 4:18 PM Notes:
Summer Ale 2026	No Profile Selected	50 Litres	1.048	1.009	5.12	15.21	4.98 °L	14	0
Author: RBrine Boil Size: 67.25 Litres Boil Time: 60 Boil Gravity: 1.036 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: 5/27/2026 1:43 PM Notes:
Bandymas Nr 106 2026-05-27	American Pale Ale	17 Litres	1.054	1.014	5.22	0	6.37 °L	14	1
Author: Boil Size: 24.68 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 2.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2026 5:25 PM Notes:
Classic Helles	Munich Helles	22 Litres	1.054	1.016	5.07	18.36	5.63 °L	14	0
Author: Fergality Boil Size: 27.3 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 3.5 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: 5/26/2026 1:18 PM Notes:
Czech Amber	Czech Amber Lager	8.5 Gallons	1.046	1.01	4.64	30.17	11.05 °L	14	0
Author: dr.sisler Boil Size: 9.85 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2026 11:31 PM Notes:
Huggins Piwo	Piwo Grodziskie	8 Gallons	1.033	1.006	3.62	37.62	2.55 °L	13	0
Author: Daily_brewer Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 80 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.4 oz Creation Date: 5/27/2026 12:36 PM Notes: PH 5.4 Ferment 1 - 56℉ for 3 days Ferment 2 - 58℉ to 62℉ over 3 days Ferment 3 - 62℉ for 3 days Ferment 4 - 45℉ for 3 days Prime for 2 weeks, Lager in bottle for 1 month
Bullhouse	Specialty IPA: New England IPA	2000 Litres	1.049	1.011	4.95	6.08	3.87 °L	13	0
Author: Boil Size: 2150 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 80 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: 5/28/2026 8:14 AM Notes:
Awesome Recipe	Specialty IPA: New England IPA	11.5 Gallons	1.087	1.022	8.59	0	4.63 °L	13	0
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.077 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: 5/26/2026 4:29 PM Notes:
Phasers On Stun	American IPA	9 Litres	1.031	1.025	0.81	33.81	4.88 °L	13	0
Author: BenchBrew Boil Size: 11.9 Litres Boil Time: N/A Boil Gravity: 1.023 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2026 9:46 PM Notes:
La Esquinita Cold IPA	American IPA	38 Gallons	1.059	1.008	6.73	98.6	2.27 °L	13	0
Author: Quique Torres Boil Size: 40.48 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 5/29/2026 1:19 PM Notes:
Cathrina Sour - Guava Or Passionfruit - BYO	Wild Specialty Beer	5 Gallons	1.047	1.008	5.04	9.95	3.8 °L	13	0
Author: McKnucklehead Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.76 psi Creation Date: 5/24/2026 10:31 PM Notes: Catharina Guajava (5 gallons/19 L, all-grain) OG = 1.047 FG = 1.008 IBU = 9 SRM = 3 ABV = 5.2% Ingredients 6 lbs. (2.7 kg) Pilsner malt 3 lbs. 8 oz. (1.6 kg) wheat malt 3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids) 5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed (3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota) SafAle US-05 or other clean, highly attenuative ale yeast 7⁄8 cup corn sugar (if priming) Step by Step Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash. This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish. Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.
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