All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
"Puppers" (You Figure It Out)!	American IPA	5.5 Gallons	1.048	1.012	4.72	0	5.6 °L	2.5K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 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: 1/4/2019 9:48 PM Notes:
Cascade Wheat	American Wheat or Rye Beer	4 Gallons	1.048	1.011	4.97	32.73	4.14 °L	2.5K	1
Author: voltron6 Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/4/2015 2:23 AM Notes:
White Knight	Mixed-Fermentation Sour Beer	5 Gallons	1.046	1.01	4.71	8.8	3.38 °L	2.5K	2
Author: sebastianswaltz Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2015 8:00 PM Notes:
Mark's Strawberry	Fruit Beer	23 Litres	1.052	1.013	5.14	13.47	6.4 °L	2.5K	2
Author: markwhite1302 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: Bottle Priming Amount: 1/2 tsp sugar Creation Date: 3/1/2013 12:18 PM Notes: Other Ingredients - 14 min. stated because of programme - actually FROZEN (removes wild yeasts) strawberrys to be added 14 days in secondary after 7 in primary. Final Gravity does not take sugars in strawberrys into account so may be different.
On The Lake Lager	Standard American Lager	5 Gallons	1.05	1.013	4.96	16.01	5.33 °L	2.5K	0
Author: Clayton Curce Boil Size: 7 Gallons 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: N/A Priming Amount: N/A Creation Date: 2/17/2012 1:25 PM Notes:
Little Rascal Vermont Style IPA	American IPA	5.5 Gallons	1.065	1.013	6.75	55.85	6.13 °L	2.5K	0
Author: Charles St. Brewhouse Boil Size: 7.5 Gallons 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: 75 ° F Priming Method: Force Carbonate Priming Amount: N/A Creation Date: 1/14/2017 7:47 PM Notes: Turbinado Sugar is added during the boil with 15 minutes remaining
Scottish Heavy 70/-	Scottish Heavy 70/-	1 Gallons	1.039	1.01	3.83	17.64	12.73 °L	2.5K	0
Author: Boil Size: 2 Gallons Boil Time: 120 Boil Gravity: 1.019 Efficiency: 65 Mash Thickness: 1 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: 1/22/2015 5:51 PM Notes: 500l Roasted barley White Labs WLP028 Edinburgh Ale, Wyeast 1728 Scottish Ale, or Fermentis Safale US-05 Use 7 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes and serve at 48 to 52° F (9 to 11° C). Allowing the beer to cold condition around 40° F (4° C) for a few months will improve the beer.
Mosaic Is Cheating	Double IPA	11 Gallons	1.084	1.017	8.79	90.41	6.07 °L	2.5K	10
Author: dpatrickv Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: 1.5 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: 1/29/2017 2:52 AM Notes:
Easy Bock	Traditional Bock	5.5 Gallons	1.069	1.019	6.59	21.71	17.79 °L	2.5K	2
Author: Marriedtoahotlibrarian2 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2015 3:55 AM Notes: Easy if you have temp control, that is. For a Doppelbock, I add 3lbs of Pilsner and boil the Saaz for 15. You could brew this as an ale with 1056/US05 if you keep it on the cooler side and double pitch.
Unholy Stag Milk Stout	Sweet Stout	3 Gallons	1.066	1.024	5.62	38.09	40 °L	2.5K	1
Author: KnotCurser Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: unk Creation Date: 12/12/2012 5:15 PM Notes:
Maple Bourbon Porter	Robust Porter	11 Gallons	1.062	1.011	6.75	33.88	27.41 °L	2.5K	1
Author: Patrick_Annapolis Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 2.4 vols Creation Date: 12/1/2019 7:25 PM Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation. Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top. 10-14 days secondary, then cold crash. Gelatin during cold crash.
Peach Kettle Sour	Fruit and Spice Beer	6 Gallons	1.045	1.006	5.06	6.24	2.95 °L	2.5K	1
Author: JustinAVL Boil Size: 7.5 Gallons Boil Time: 10 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2018 1:16 PM Notes: Kettle Sour with Goodbelly Boil for 10 mns to kill lacto Pitch Sacc Trois and ferment Referment on 10 lbs of peaches
Seymour Citra Gold	American Pale Ale	16 Litres	1.044	1.008	4.73	32.98	4.73 °L	2.5K	0
Author: Ben's beers Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2015 4:00 PM Notes: Seymour's Citra Gold, a popular recipe featured on Jimsbeerkit and devised by regular poster Seymour. Perfect summer beer, light but assertively hoppy, unmistakeably fruity flavour from the Citra & smooth, silky mouthfeel from the oats.
Astraea Light	Light American Lager	5 Gallons	1.042	1.011	4.18	17.72	3.27 °L	2.5K	4
Author: Butter14 Boil Size: 6.29 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 63 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 50 ° F Priming Method: CO2 Priming Amount: N/A Creation Date: 6/28/2015 5:19 AM Notes: This is basically Bud Light /Miller Lite/ Coors Lite etc. All of your redneck friends will love this stuff. If you can't find the yeast just use an American Lager strain. Lager in the Keg for a week w/ Gelatin before priming to drop the yeast haze (Revision 2)
Big Wave Clone	American Pale Ale	10 Gallons	1.051	1.016	4.64	38.47	6.47 °L	2.5K	2
Author: mark.e.ashworth Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2015 5:50 PM Notes:
Orange Blossom And Dark Fruit Melomel	Other Fruit Melomel	6 Gallons	1.105	1.005	13.07	0	4.4 °L	2.5K	1
Author: liquid bread brewery Boil Size: 5 Gallons Boil Time: 1 Boil Gravity: N/A Efficiency: 100 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: 2/27/2012 5:10 PM Notes: Honey is Orange Blossom. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary. Add the oak and fruit at the end of primary
Pumpkin Ale	Spice, Herb, or Vegetable Beer	22 Litres	1.071	1.012	7.74	18.26	8.34 °L	2.5K	3
Author: SJB Homebrew Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 84 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 23.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2015 12:13 AM Notes:
Bourbon Barrel Aged Vanilla Bean Coffee Stout	Imperial Stout	5.5 Gallons	1.11	1.029	10.68	23.2	43.44 °L	2.5K	0
Author: Anthony Holt Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.079 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Corn Sugar Priming Amount: N/A Creation Date: 8/21/2017 2:57 PM Notes:
Smoked Bacon Porter	Robust Porter	5.5 Gallons	1.084	1.021	8.26	30.25	27.58 °L	2.5K	1
Author: Bill Frampton Boil Size: 7 Gallons 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: N/A Priming Amount: N/A Creation Date: 1/8/2013 3:28 AM Notes: adding bacon bits to secondary
Eau De Cologne - SP Kölsch	Kölsch	16 Litres	1.079	1.025	7.09	36.87	5.99 °L	2.5K	1
Author: Gustavo Marsan Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 55.5 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2014 2:34 PM Notes: Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente. Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos Sacarificação Beta.....................60-65 graus por 70 minutos Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos 1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC. 2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos. 3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos. 4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus. 5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas. ... Passos pós-fervura 5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos 6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub. 7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG). 8) À medida que caía da panela aos galões, iniciava a aeração do mosto. 9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.
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