All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
California Common Steam	California Common Beer	5.5 Gallons	1.047	1.015	4.19	42.8	11.24 °L	2.5K	1
Author: rgrosholz Boil Size: 8.2 Gallons Boil Time: 90 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: CO2 Priming Amount: 5lb Creation Date: 5/28/2012 6:03 PM Notes: Starter = 1 C Pale DME, 2qt H2O Primary 8 days @55 Diacetyl rest 2 days@ 65 Racked, dry hopped,crashed cooled @372 days
Devil's Backbone Vienna Lager	Vienna Lager	5.5 Gallons	1.052	1.012	5.18	26.57	9.21 °L	2.5K	0
Author: Whiskeyjack Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 73 Mash Thickness: 1.5 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: 5/11/2018 3:29 AM Notes: 12.5 Plato SG 2.8 Plato FG 4.9-5.1% ABV 18-22 IBUs Grist: 38% Pilsner Malt 38% Vienna Malt 12% Dark Munich Malt 12% Weyermann Cara-Amber Malt Mash: 3.2:1 mash hydration (liquor to grist) Mash-in 125F Heat to 147F – Hold 30 minutes Heat to 162F – Hold 30 minutes Heat to 170F – Mash-out temp Boil: 90 minutes 16-19 IBU’s from German Northern Brewer at boil begin 1-3 IBU’s from Czech Saaz at 20 minutes before boil end Cooling, Fermentation, and Maturation: Cool between 51-53F Pitch with Augustiner Lager yeast, minimum 1.25 million cells / ml / plato Let rise to 54 – 54.5F for main fermentation 2/3 way through fermentation raise to 56F At end of fermentation let rise to 57F for Diacetyl rest 7-10 days after pitching start cooling 2F a day until 42- 44F Rack off yeast & trub / dump and transfer to secondary Crash cool to lagering temp 28-34F Lager minimum 2 weeks, aim for four weeks or more.
Elder Statesman	Alternative Grain Beer	23 Litres	1.042	1.01	4.25	52.25	10.52 °L	2.5K	0
Author: Dougie Orr Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: brewing sugar in keg Priming Amount: half teaspoon per pint Creation Date: 7/2/2016 5:49 PM Notes: Landlord with Elderflowers - lots Yeast starter in 2 pints of water with spray malt for 27 hours OG 1043 FG 1005 Into fermenter Sun 03/07/2016 Into bottles & barrel Sun 10/07/2016
Rhubarb Sour	Mixed-Fermentation Sour Beer	25 Litres	1.048	1.007	5.44	10.88	7.86 °L	2.5K	0
Author: Kolmen Pöntön Panimo Boil Size: 26.51 Litres Boil Time: 30 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.82 bar Creation Date: 6/27/2022 2:06 PM Notes: Rhubarb and pineapple is peeled, chopped and freezed. Equal amounts of both fruits. (or depends which flavor you want more)
Golsch	Kölsch	5.65 Gallons	1.05	1.01	5.28	21.93	3.57 °L	2.5K	0
Author: Iliff Avenue Brewhouse Boil Size: 6.43 Gallons Boil Time: 45 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: 1.8 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: 12/13/2018 6:30 PM Notes: 12.3 additional IBU from kettle additions during hop stand
Kölsch	Kölsch	25 Litres	1.047	1.011	4.75	28.26	2.96 °L	2.5K	2
Author: Holkedalen Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: Sukker 6g/l Creation Date: 10/7/2014 5:58 PM Notes: Gjæring 14 dager på 16 grader C
The White Pap Fountain	Weizen/Weissbier	8.5 Litres	1.053	1.012	5.34	15.26	4.24 °L	2.5K	1
Author: Umoyk Boil Size: 10.5 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 85 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: Dextrose Priming Amount: N/A Creation Date: 4/9/2013 12:15 PM Notes:
Strawberry Blonde	Blonde Ale	5.5 Gallons	1.046	1.011	4.51	19.93	4.49 °L	2.5K	0
Author: dbrowning Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: Batch Priming Amount: 4 oz Creation Date: 2/18/2015 4:02 AM Notes:
MFB - Irish Coffee Milk Stout	Sweet Stout	5 Gallons	1.06	1.021	5.24	35.3	37.59 °L	2.5K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 3/17/2015 8:21 PM Notes: Lactose - Late Addition (5 min) Age in Whiskey Barrel
Strawberry Wheat Beer	Fruit Beer	10 Litres	1.032	1.007	3.32	18.76	4.88 °L	2.5K	3
Author: Binski Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.022 Efficiency: 35 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2016 4:15 PM Notes:
Munich Madness	Oktoberfest/Märzen	5.5 Gallons	1.061	1.014	6.2	24.67	10.98 °L	2.5K	5
Author: KatyTX_Brewer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/23/2016 4:30 PM Notes:
IPA	American IPA	22 Litres	1.07	1.014	7.4	63.2	8.88 °L	2.5K	2
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 81 Mash Thickness: 3 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: 10/14/2016 5:25 PM Notes:
Upper Hudson Valley Gueuze	Gueuze	5.5 Gallons	1.044	1.01	4.47	5.88	3.04 °L	2.5K	0
Author: Professor Zymie Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.032 Efficiency: 72 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: 4/1/2017 1:41 PM Notes: This is an easy recipe to make a solid wort for a Gueuze/Lambic wort. The fun is to brew this every year. The Belgian sour mix from White Labs will do a good job getting the flavors For the style picked. Each home brewers home will create its own "house character". Once you add this to your brewing schedule you will look forward to brewing this beer every year. A fifteenth minute boil is all you need to sanitize the wort and get some IBU's into the wort. It is the aging the beer that will challenge you! Maltodextrin will be food for the bugs after the fermentable sugars are gone.
Kill Whitey	Witbier	5 Gallons	1.049	1.013	4.73	21.79	3.57 °L	2.5K	2
Author: BrewerJohn Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: Dextrose Priming Amount: 3/4 cup Creation Date: 1/30/2012 8:30 AM Notes: 15 min left in the boil add honey.
Ugly Pug Schwarzbier Clone	Schwarzbier	5.5 Gallons	1.049	1.015	4.46	20.45	17.29 °L	2.5K	0
Author: Hebby Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2015 4:32 PM Notes:
Chocolate Stout	Oatmeal Stout	5.5 Gallons	1.048	1.012	4.7	30.03	27.44 °L	2.5K	1
Author: Thorn77 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 3/13/2014 4:01 PM Notes: 1.5 volumes for low carbonation fits style. Big brew day batch 4-26-14 Boil gravity-1.030 OG-1.037
Hibiscus Strawberry	Fruit Beer	10 Gallons	1.051	1.012	5.17	49.1	6.62 °L	2.5K	2
Author: FinleysBrewingCo Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2018 4:11 PM Notes: 4oz of hibiscus for 10 gallons may have been a bit heavy. The hibiscus I used provided a distinctly tart lemon flavor with the more subtle strawberry. If you like spurs, you may want to keep. If you're shooting for more of a strawberry flavor back off the hibiscus by half (2 oz) Great brew, will brew again. Notes for me: 5 days carb
Citra IPA W/ Kveik Yeast	American IPA	5 Gallons	1.071	1.012	7.67	73.48	7.01 °L	2.5K	0
Author: plank Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 60 Mash Thickness: 1.2 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: 8/3/2018 2:06 PM Notes:
Cider? I Hardly Know Her	Common Cider	1 Gallons	1.063	1.009	7.06	0	20.16 °L	2.5K	0
Author: swimfreak Boil Size: 2 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2015 6:26 PM Notes: Only use local unpasteurized cider
David Heath's ESB	Strong Bitter	7.5 Gallons	1.053	1.013	5.31	41.7	15.02 °L	2.5K	0
Author: BarbarianBrewer Boil Size: 8.82 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: turbinado Priming Amount: 0.6 oz Creation Date: 4/17/2021 2:59 PM Notes: Taken from David Heath's YouTube Channel https://www.youtube.com/watch?v=psfYrLCg6kE * The golden syrup definitely adds a butterscotch/caramel flavor. Stir syrup into hot water before adding to BK at 10 minutes Yeast Options: - WYeast 1968 London ESB - White Labs WLP013 London Ale - Fermentis S04 - Lallemand London ESB - Imperial Yeast A09 Pub (on BF meeting Josh said he heard this is what Fullers uses) Water: Target sulfate:Chloride ratio of 2:1 Note from April 2021 session suggests a 3:1 ratio for more hop bitterness.
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