All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Fat Tire Clone	No Profile Selected	5.5 Gallons	1.055	1.013	5.5	36.42	13.15 °L	790	0
Author: Whoisgage Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.75 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: 4/3/2022 2:04 PM Notes:
Off Road IPA	No Profile Selected	370 Gallons	1.06	1.01	6.62	48.28	4.91 °L	790	0
Author: cadamian Boil Size: 370 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 80 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: 2/16/2022 8:05 PM Notes:
Hard Seltzer	No Profile Selected	18.9 Litres	1.042	1	5.5	0	0.93 °L	790	1
Author: AnokaBrewer Boil Size: 19.7 Litres Boil Time: 5 Boil Gravity: 1.042 Efficiency: 100 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: -0.83 bar Creation Date: 7/9/2021 5:02 AM Notes: I talked to Robert on 24 January 2020. He said one pound of corn sugar for every gallon of water. 20 minute boil. He did say they do have a commercial yeast for seltzer, but it is hard to come by. It is a wine yeast. It is always on back order and in high demand. There is a special yeast nutrient designed for seltzer, Propper.
Dave And Jimmys Hibiscus Maple Hazy Ipa	No Profile Selected	30 Litres	1.092	1.023	9.03	0	50 °L	790	0
Author: daveandjimmyFC Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.097 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: 6/11/2021 2:54 PM Notes:
Honey Vanilla Blonde	Blonde	6 Gallons	1.06	1.015	5.88	30.11	8.19 °L	790	0
Author: Nate Butler Boil Size: 7 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2021 12:30 AM Notes:
Don Neldorado	Specialty IPA: New England IPA	6 Gallons	1.077	1.014	8.24	23.77	6.73 °L	789	0
Author: Boil Size: 8 Gallons Boil Time: 30 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: 22.94 psi Creation Date: 4/18/2020 9:33 PM Notes:
Treehouse Style NEIPA	Specialty IPA: New England IPA	1.75 Gallons	1.073	1.018	7.16	37.67	4.43 °L	789	0
Author: rich.miller114@gmail.com Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 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: N/A Creation Date: 3/5/2023 5:09 AM Notes:
Steamland Clever	Experimental Beer	5.5 Gallons	1.051	1.016	4.56	41.5	11.49 °L	789	0
Author: Typoureta Boil Size: 6.61 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 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: 8/31/2022 9:13 PM Notes:
For Pete's Shakes!	Specialty IPA: New England IPA	5.5 Gallons	1.065	1.012	6.91	24.82	5.01 °L	789	1
Author: Goldilocks Zone Brewing Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 6/19/2021 3:15 PM Notes: Use tincture for orange zest. This beer is especially susceptible to oxidation, so fill the keg with CO2 before kegging.
Lavishly Rosai - Rosemary & Lavender Saison	Saison	5 Gallons	1.059	1.008	6.74	23.43	3.69 °L	789	1
Author: Brewing Ben Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 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: 5/6/2021 5:52 PM Notes: ***Rosemary*** 0.5 oz fresh rosemary at flame out Great info: https://www.reddit.com/r/Homebrewing/comments/chnwg6/using_fresh_rosemary/ I added 1 fresh 4" spring with 8 min left on the boil but only left it in for 2 minutes in a Nugget and williamette esb.. its there no one can tell what it is until i say hmmm rosemary then everyone say ohh yeah!! Interesting for sure.. i deff would not want it in there longer though.. In the last 5 minutes, add one >half an ounce package of rosemary from the store, 1/2 teaspoon of coriander, 1/2 teaspoon of peppercorns, and the zest of one fresh, ripe Valencia. Leave them in during the chill down, then filter out into the primary. I used Wyeast French Saison. BTW, I used 1/3 oz of fresh rosemary. strong aroma...judges notes advised cutting back on all herbs. (FWIW it was 0.3 oz rosemary, thyme, and sage and 1.0 oz parsley all at knockout) ***Lavender*** Make sure and get culinary and not aromatic lavender. the later has camphor, just like vicks vapor rub. not good in beer. Be very specific choosing what variety of lavender. There are certain ones that work better for roasting/baking and brewing. Try Folgate, Melissa, or Royal Velvet varieties. Provence is the most common culinary lavender but it’s too strong for me most of the time. Lavender in the boil will give you more of a cinnamon flavor than the floral character you expect (especially when using the green parts of the plant). For the floral notes you want to steep in whirlpool or cooled below 180F after the boil (depending on your process) and maybe also add as a secondary ingredient. .5oz/5 gallons lavander at whirlpool (1 Tbsp) I used a 1/2 ounce as suggested at flame out. At first taste it is a bit heavy on the lavender but mellows with some O2 exposure or maybe it is just me. e.g. treat them like whirlpool hops if you must add them to the boil. Lavender in particular becomes quite bitter if steeped for more than about 4 minutes above 180ºF. I added mine as a steep at the end of the boil (around 180F) and let it steep for 20 minutes before completing the chill. 0.5 ounces for a 5 gallon batch. Great cooking article: https://www.bonappetit.com/test-kitchen/how-to/article/cooking-with-lavender
White Ipa-baba	Specialty IPA: White IPA	25 Litres	1.057	1.011	6.09	59.52	6.04 °L	789	1
Author: ekoeko Boil Size: 31.55 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 71 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.93 bar Creation Date: 2/20/2016 9:37 AM Notes:
Spring Ekuanot IIPA	Double IPA	6 Gallons	1.078	1.017	8.01	65.53	4.8 °L	789	1
Author: Todd Cogswell Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 74 Mash Thickness: 1.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 1/25/2020 2:09 PM Notes: All Water Calcs done in Bru'n Water. This software allows dilution and performs calcs in an easier format. Target PH of 5.38 via hitting target water chemistry and 50:50 base city water dilution with RO. Lactic acid added to balance to this PH.
Another Good Life	Specialty IPA: New England IPA	11 Gallons	1.068	1.016	6.81	54.26	4.65 °L	789	0
Author: LDG Boil Size: 12.76 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 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: 8.62 psi Creation Date: 9/28/2019 5:12 PM Notes:
Slight Chance Of Haze	Specialty IPA: New England IPA	5 Gallons	1.076	1.019	7.48	56.59	4.7 °L	789	1
Author: BrianBeer Boil Size: 7 Gallons Boil Time: 80 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2019 12:46 AM Notes: The design concept for this beer was to produce a light to medium golden haziness with a citrus aroma supported by pleasing fruit esters and a full mouth feel with mild bittering. PRE-BREWING NOTE: I have a small concern that lipid content of the flaked oats may affect head retention, flake oat addition is well bellow 10 percent, for this reason. Addition of Carapils should provide proteins to aid in head retention, as well...we’ll see. Two or three days before brewing, prepare 2000 ml yeast starter at 10.40 OG. Cold crash for about 24 hours prior to brew day. Prior to pitching, allow yeast to warm up to near fermentation temperature and decant 80-85% of the clear liquid off of the settled yeast slurry. *water volume calculations are specific to Brian’s brew system. 1) Prepare 10.3 gals of brewing water with appropriate water adjustments. 2) Calculate mash water temp based on grain temp. 3) Heat mash water to achieve mash temp and add 5 gal to mash tun and then dough-in and stir mash for even thickness. 4) Allow mash to rest for 60 mins at 150 degs. 5) After 60 minute saccrafication rest, Vorloft until clear and drain off into boil kettle (approx 3.5 gal). 6) Heat sparge water to 170 deg to add 5.3 gal sparge water to mash tun. 7) Stir mash and rest for a few mins and then voloft until clear. 8) Drain into kettle to make approx 7.35 gal pre-boil volume. 9) Flame on and bring to boil. *Note: Maintain a vigorous boil and maintain 212 degs, throughout the boil. 10) 30 mins after boil begins, add first hop addition (.5oz Citra and .5oz Cascade). 11) 30 mins after first hop addition, add second hop addition (.5oz Cascade and .5 Azacca) and boil for another 15 mins. 12) Place sanitized immersion chiller into boiling wert. 13) 5 mins after second hop addition, add yeast nutrient. 14) 5 mins after adding yeast nutrient, add aroma hops for last 5 mins of boil (.5 Cascade and .5 Azacca). 15) After 5 mins, flame out. 16) Connect external water supply to immersion chiller (garden hose to pre-chiller to immersion chiller and output hose from immersion chiller). 17) Chill to pitch temperature. 18) Check andrecord pre-fermentation gravity. 19) Drain into fermenter. 20) Oxygenate for 30 minutes and then shake fermenter for 1 minute. 21) Pitch yeast and agitate fermenter. 22) Fit airlock lock, temperature probe, FermTemp and controller to fermenter. Fermentation: Ferment at 70deg (WLP008 range is 68-73) for 14 days. Three or four days prior to bottling, add dry hop addition. 36 hours before bottling raise ferm temp to 75deg for 24 hours to induce yeast cleanup. Yeast description: https://www.whitelabs.com/yeast-bank/wlp008-east-coast-ale-yeast WLP008 East Coast Ale Yeast Ale This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales. "By far, my favorite White Labs strain to use for New England IPAs is WLP008 East Coast Ale. This yeast strain is relatively neutral, with slightly more fruity ester production than WLP001, is easy to work with, attenuates well, and doesn’t flocculate nearly as much as some English strains... 008 has given me consistent results every time, perfectly in line with what you would hope to experience in a New England IPA." --The Beer Nerd Collective, read their full review here. CHARACTERISTICS Attenuation: 70.00-75.00 Flocculation: Medium to Low Alcohol Tolerance: Medium (5 - 10%) Optimum Fermentation Temperature: 68.00-73.00
Game N' Gose	Gose	5.5 Gallons	1.044	1.008	4.65	7.61	3.52 °L	789	0
Author: EastSideMario Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 1.5 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: 10/23/2018 5:09 PM Notes:
Saison 5.0	Saison	8.5 Gallons	1.051	1.007	5.69	33.71	10.77 °L	789	7
Author: macorix Boil Size: 9.98 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: co2 Priming Amount: 17.67 psi Creation Date: 1/28/2018 3:20 AM Notes: Yeast Starter:' 1 Vial of 200B Yeast in a 1.7 Liter Starter. DME required: 6.0 grams
Blackberry Wheat	Specialty Fruit Beer	5.5 Gallons	1.052	1.008	5.78	36.83	7.55 °L	789	1
Author: Antz Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.25 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: 11/3/2017 12:49 PM Notes:
Wheat Beer	Witbier	19 Litres	1.05	1.006	5.75	21.33	3.94 °L	789	0
Author: omerhdd Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 60 Mash Thickness: 3.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 26 ° C Priming Method: Corn sugar Priming Amount: 170 Creation Date: 8/22/2017 8:21 PM Notes:
Trump Tears	Saison	5.5 Gallons	1.064	1.011	6.89	18.57	5.61 °L	789	1
Author: Comstock Brewing Company Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2016 10:46 PM Notes: ramp up temp after 3 days standard starter 1L 3.6 oz dme
Equinox Summer Ale	Experimental Beer	25 Litres	1.038	1.007	3.96	35.56	4.43 °L	789	1
Author: Radek Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2016 10:02 PM Notes: Priming: 2 kegs 10 litres each - 61 grams of dextrose to each.
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