All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Watermelon Sour	Specialty Beer	4 Gallons	1.04	1.007	4.32	13.14	3.51 °L	3.2K	1
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.023 Efficiency: 60 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2015 6:53 PM Notes:
Lemon Drop Kolsch	Kölsch	10.5 Gallons	1.055	1.013	5.44	30.07	4.61 °L	3.2K	0
Author: mascervesa Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 78 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2015 10:30 PM Notes:
Light Spring Rye Ale	American Pale Ale	4.25 Gallons	1.048	1.012	4.74	34.62	6.19 °L	3.2K	1
Author: cadarnell Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2012 2:03 PM Notes: Mash at 150 for 90 minutes
Barrel Aged Stout	Russian Imperial Stout	30 Litres	1.081	1.017	8.45	53.83	31.58 °L	3.2K	1
Author: Crookedeyeboy Boil Size: 40 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2015 1:16 PM Notes: I have deliberated and deliberated over this recipe as it will be one of twelve batches of beer going into our lovely 200lt Bourbon barrel bought from the Speyside Cooperage in Scotland.
Orange Kolsch	Kölsch	5.5 Gallons	1.049	1.012	4.88	29.64	4.85 °L	3.2K	1
Author: UKHoopsfan Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2015 2:28 AM Notes:
Fruit Beer Base	Fruit Beer	5.5 Gallons	1.05	1.016	4.46	26.33	4.79 °L	3.2K	11
Author: carmichaelcarlos@yahoo.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 11/20/2015 2:01 AM Notes:
Good Job IPA	American IPA	5 Litres	1.059	1.013	5.95	102.59	3.82 °L	3.2K	2
Author: opacus Boil Size: 6.5 Litres Boil Time: 75 Boil Gravity: 1.045 Efficiency: 73 Mash Thickness: 3.85 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: glcose Priming Amount: 28g Creation Date: 8/13/2018 6:38 AM Notes: 8/9 FG. 1.028 ABV. 4.11
El Dorado Pale Ale	American Pale Ale	11 Gallons	1.056	1.01	5.95	33.58	6.15 °L	3.2K	2
Author: Cort House Brew Boil Size: 13.6 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2015 2:14 PM Notes:
Toasted Lager	Dark American Lager	5 Gallons	1.066	1.013	6.92	34.37	17.43 °L	3.2K	1
Author: onewayjose Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 4:04 AM Notes:
Juniper Saison	Saison	22 Litres	1.062	1.011	6.73	24.04	4.06 °L	3.2K	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2017 7:56 PM Notes:
Altbier-Tabarnak 2e Essaie	Altbier	18.5 Litres	1.056	1.017	5.06	42.17	12.93 °L	3.2K	0
Author: Vincent M Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: 4.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2015 10:09 AM Notes: TEMPERATURE T l'eau à l'empatage : 69 oC T de l'eau avec malt concassé : 66 oC Empatâge à 67 oC pour 50 min descendu jusqu'à 65,6 oC DENSITÉ OG avant ébullition 1.054... (efficacité de l'installation sous-évaluée) après ébullition 1.061 ajout de 1.5 L d'eau pour diminuer l'OG Oxygénation 1min 30 sec ENSEMENCEMENT 2 sachets de Safale US-05 la fermentation n'avait pas démarée après 24h. Réensemencement avec deux sachets de US West Coast Mangrove Jack Prochain brassin utiliser de la levure Nottingham de Danistar Embouteillage Ajout de bouillon de 10 g de Hallertau Blanc dans 500 ml pendant 20 min pour ajouter 5-10 IBU Plus ajout de d'un thé houblonné 20 g de sucre 500 ml d'eau bouillie infusion 30 min sur bord de fenêtre FG 1,016-1,018
Schwarzbier	Schwarzbier	12 Gallons	1.046	1.008	5.03	28.54	23.56 °L	3.2K	0
Author: Ozarks Mountain Brewery Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2016 11:25 PM Notes:
Borracho Barleywine	American Barleywine	3 Gallons	1.115	1.026	11.64	145.71	20.83 °L	3.2K	0
Author: billybaroo87 Boil Size: 4.5 Gallons Boil Time: 90 Boil Gravity: 1.076 Efficiency: 55 Mash Thickness: 1.254 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2013 2:24 AM Notes:
Flemish Red Lambic	Lambic	11 Gallons	1.068	1.014	7.09	24.72	19.04 °L	3.2K	0
Author: hines57 Boil Size: 12.5 Gallons Boil Time: 75 Boil Gravity: 1.06 Efficiency: 76 Mash Thickness: 1.38 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/2/2016 12:17 AM Notes: May use Belgian Yeast for primary if Barrel is Brett Seasoned. No need to add massive amount of Aged Hops. Noble Hops are fine. ABV will be higher because of Flour and Maltodextrin additions. Age in Barrel x 1 year minimum.
Nitro Milk Stout	Sweet Stout	11 Gallons	1.063	1.011	6.89	28.66	39.01 °L	3.2K	2
Author: Bwern Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 84 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: 4/24/2015 4:38 PM Notes: 1.068 1.022
Mojito Beer (Guess)	American Pale Ale	2.5 Gallons	1.059	1.012	6.24	157.35	4.71 °L	3.2K	1
Author: rolandblais Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2017 4:28 PM Notes: The grains are a total guess, used in those amounts to get the Gravity I ended up at when fermentation started. If/When I track down the actual recipe, I'll adjust accordingly. From the authors: "This beer's OG should be 1.059 and its FG 1.011." This 2 gallon batch was created by using 2 1 gallon Brooklyn Brew Shop Mojito Ale kits. https://brooklynbrewshop.com/products/beer-making-mix-mojito-ale Instructions are outlined here, but my mashing mashing was done "BIAB" style, no sparging. https://brooklynbrewshop.com/pages/instructions-mojito-beer 1: The Mash During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal. Heat 2 quarts (1.9 liters) of water to 160°F (71°C). Add grain (This is called “mashing in.” Take note of jargon. Or don’t). Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C). Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations. You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range. After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”). 2: The Sparge If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash. Heat additional 4.5 quarts (4.26 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.) Set up your “lauter tun” (a strainer over a pot). Carefully add the hot grain mash to the strainer, collecting the liquid that passes through. This liquid is called “wort” (pronounced “wert”). It will be your beer. Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars. You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with. Re-circulate wort through grain once. 3: The Boil The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end. In a pot, heat wort until it boils. Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.) Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume. The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times: Add 1/4 Hops at start of boil. Add 1/4 Hops 30 minutes into the boil. Add 1/4 Hops 45 minutes into the boil. At 60 minutes turn off heat. Add remaining Hops, Fresh Mint, and Lime Peel. Dissolve Candi Sugar. Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step 4: Fermentation This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol. Place brew pot in an ice bath until it cools to 70°F (21°C). Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low. “Pitch” yeast. (Toss the whole packet in.) Shake aggressively. You’re basically waking up the yeast and getting more air into the wort. Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape. Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock. Sanitize, then re-assemble airlock, lling up to line with sanitizer. Insert airlock into hole in stopper. Keep in a dark place at room temperature for two weeks without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.) In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead. 5: Bottling (2 Weeks Later) Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz. Thoroughly rinse bottles with water, removing any sediment. Mix remaining sanitizer with water. Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down. Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps. Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated. Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions. A. Attach open tubing clamp to tubing. B. Fill tubing with sanitizer. C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there. D. Pinch tubing clamp closed. E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”). F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub. Siphon beer from pot into bottles, pinching tube clamp to stop flow after each bottle. Close bottles. Store in a dark place for 2 weeks. 6: Enjoy (Two Weeks Later) You did it! You made beer. Put beers in the fridge the night before you drink them. Drink. Share with friends if you’re the sharing type.
Dust Of The Living Dead	American Pale Ale	5.5 Gallons	1.064	1.014	6.55	56.06	8.18 °L	3.2K	9
Author: ShortCircuitedBrewers Boil Size: 6.69 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: 1.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/27/2017 4:45 PM Notes:
Mountain Goat	American Pale Ale	26 Litres	1.048	1.008	5.28	30.2	3.15 °L	3.2K	1
Author: Jayrundell Boil Size: 29.9 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/9/2018 12:17 PM Notes:
Pineapple Sour	Berliner Weisse	23 Litres	1.049	1.01	5.03	5.13	6.71 °L	3.2K	0
Author: ZestPest Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.074 Efficiency: 35 Mash Thickness: 3.1 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: 1/15/2019 11:51 AM Notes:
Central Coast Brewing - Monterey Pale Ale (Gold GABF 2015)	American Pale Ale	5.5 Gallons	1.056	1.014	5.46	52.68	6.38 °L	3.2K	1
Author: Klassic Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.3 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: 9/30/2015 2:19 PM Notes:
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