All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dreaded American Amarillo Rye Ale	American Wheat or Rye Beer	12 Gallons	1.047	1.013	4.46	27.53	5.44 °L	2.4K	0
Author: Dave's Dreaded Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 5/23/2013 4:50 PM Notes:
Historic Pilsner Urquell	Czech Premium Pale Lager	7 Gallons	1.053	1.012	5.38	37.85	4.96 °L	2.4K	1
Author: Richard F Shoff Jr Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 85 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: 12/28/2016 2:02 AM Notes: Dry Hop 1 oz in keg 7 days. Ending Cell Count: 510 billion cells Resulting Pitch Rate: 1.91M cells / mL / °P
Flanders Red Mad Fermentationist/American Sour Beers	Flanders Red Ale	5 Gallons	1.057	1.005	6.78	4.37	15.54 °L	2.4K	0
Author: rrenaud Boil Size: 7.6 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 63 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/25/2015 8:27 AM Notes: I decreased IBU from base recipe, hoping for more acidity from the lacto. Added dregs from a Bruery Oude Tart, Drie Fonteinen Gueze, allagash ghoulship, bfm bon chien. 14.5 brix @ 4.8 gal, will dilute to 5 4/20/2016: 1.008 grav, moderately sour, still some sweetness/malt in the background, pleasing. 9/10/2016: 1.005 grav, smells a tiny bit horsey, tastes pretty sour, not much sweetness anymore. putting on 2 pounds dry black currants`
Bia Hoi	Alternative Grain Beer	4.5 Gallons	1.031	1.005	3.38	11.16	2.09 °L	2.4K	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.015 Efficiency: 70 Mash Thickness: 1.25 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: 5/14/2019 4:05 PM Notes:
Grapefruit Milkshake IPA	American IPA	21 Litres	1.07	1.02	6.51	41.35	4.18 °L	2.4K	0
Author: danlatimer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 3 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: 7/15/2017 6:51 PM Notes:
Mystic Cat - Imperial English Barleywine	English Barleywine	5.5 Gallons	1.2	1.042	20.74	83.81	22.05 °L	2.4K	1
Author: jessiepagan3 Boil Size: 8.73 Gallons Boil Time: 120 Boil Gravity: 1.126 Efficiency: 52 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 3.5 Creation Date: 6/9/2016 6:04 PM Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly. Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F. Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all! Note the 2-hour boil time. The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count. If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it. *Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into* Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort. After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F). *Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter* After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose. Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch! Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe) If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099. Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end. Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.) Happy Brewing and Cheers!
Greg Hughes' Amarillo Pale Ale (Ahtanum)	American Pale Ale	10 Litres	1.051	1.011	5.26	46.17	5.65 °L	2.4K	3
Author: Paul Wright Boil Size: 14 Litres Boil Time: 70 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3 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: 8/23/2015 1:52 PM Notes:
Peach Belgian Wit	Witbier	5.5 Gallons	1.052	1.014	5.06	15.65	3.83 °L	2.4K	0
Author: DangerousKyle Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 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: 8/20/2015 8:17 PM Notes:
Bakke Brygg Black IPA 20 L	American IPA	20 Litres	1.064	1.012	6.78	79.91	30.81 °L	2.4K	0
Author: Bakke Brygg Boil Size: 23.5 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2014 3:28 PM Notes:
Citra Galaxy All Grain	American Pale Ale	5.5 Gallons	1.052	1.008	5.8	44.16	5.62 °L	2.4K	1
Author: haanjamin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2015 5:53 PM Notes:
Grapefruit Pale Ale	American Pale Ale	5 Gallons	1.051	1.015	4.69	38.93	5.54 °L	2.4K	0
Author: Mellow Fellow 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: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2015 3:53 PM Notes: Grapefruit Peeled and added to the wort. Zest from the grapefruit frozen and added with dry-hop.
Middle Man	Classic Rauchbier	6 Gallons	1.056	1.016	5.3	22.55	14.69 °L	2.4K	0
Author: geordan Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 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: 3/5/2014 9:49 PM Notes:
Wheat Amber	American Amber Ale	10 Gallons	1.061	1.015	5.97	25.68	5.57 °L	2.4K	1
Author: montanabrew Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 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: 1/28/2015 3:12 AM Notes:
NEIPA Cascade	Specialty IPA: New England IPA	45 Litres	1.056	1.012	5.74	47.71	4.06 °L	2.4K	0
Author: Damian_Fuentes Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 68 Mash Thickness: 2.75 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: 1/14/2019 6:05 PM Notes:
Oaked And Smoked	Belgian Specialty Ale	5.5 Gallons	1.076	1.019	7.47	40.62	33.22 °L	2.3K	1
Author: dpatrickv 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: N/A Priming Amount: N/A Creation Date: 6/13/2012 1:41 PM Notes: Oak cubes soaked in Buffalo Trace bourbon for 1 week before being added to beer in secondary.
King Ludwig's Dunkel	Dunkles Weissbier	5.5 Gallons	1.058	1.014	5.72	17.08	16.36 °L	2.3K	1
Author: rruyle99 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.75 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: 11/12/2016 9:18 PM Notes: Mash Gravity 1 g - 1.053 2 g - 1.048 3 g - 1.048 4 g - 1.044 5 g - 1.046 6 g - 1.040
Pliny The Younger Clone	Imperial IPA	12 Gallons	1.088	1.01	10.27	328.85	6.54 °L	2.3K	0
Author: TampaTony Boil Size: 134 Gallons Boil Time: 90 Boil Gravity: 1.008 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 76 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/24/2014 2:10 PM Notes: To reduce the vegetal flavor you can sub 35ml of hop extract for the 7 oz Columbus bittering addition. Do a 1.5L yeast starter and step up to a 3L yeast starter to get the desired pitching rate. Oxygenate 90 seconds with pure O2. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.
Blueberry Fruit Beer	Fruit Beer	5.5 Gallons	1.048	1.011	4.86	25.02	12.5 °L	2.3K	7
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: kegging Priming Amount: N/A Creation Date: 6/24/2016 11:57 PM Notes: bring 5 lbs of frozen blueberries to a boil add to secondary and rack on top of them
Zywiec Clone	Czech Premium Pale Lager	5.5 Gallons	1.043	1.008	4.5	25.84	3.5 °L	2.3K	2
Author: dcpstros Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.031 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: 6/14/2020 8:20 PM Notes:
Yorkshire Stingo Clone	British Strong Ale	16.5 Gallons	1.079	1.019	7.9	37.67	18.71 °L	2.3K	0
Author: ragingmoon Boil Size: 19.09 Gallons Boil Time: 90 Boil Gravity: 1.073 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: 10/23/2021 9:05 PM Notes: Mash all grains except chocolate wheat malt at 149° F (65° C) for 90 minutes. Powder chocolate wheat malt in a clean coffee grinder and sprinkle the powder over the top of the mash, then fly sparge as normal. Chill wort to 70° F (21° C), pitch yeast, and monitor for activity. As soon as fermentation begins, chill to 64° F (18° C) and make sure you’ve attached a blowoff hose. White Labs WLP007 Dry English ale yeast (optional, to increase attenuation) (add at high krausen. After fermentation is complete, rack to secondary and age four months to a year. Original was Fawcett Maris and Fawcett Dark Crsytal.
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