All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
DRIS - Double Russian Imperial	Russian Imperial Stout	1 Gallons	1.156	1.039	15.39	59.98	39.47 °L	2.5K	1
Author: KyleChepla Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.104 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: 9/1/2013 1:54 PM Notes: 100 cc starter made with Dry English an pitched into the bucket with Champagne yeast. Molasses listed as 1 oz but was 1/8 cup.
Rabbit Hole IPA	American IPA	25 Litres	1.06	1.014	6.02	68.35	9.76 °L	2.5K	0
Author: Bloody Rabbit Brewery Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 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: 8/4/2014 7:51 PM Notes: Skyllet med 18 liter vann SG: 1062 OG: 1060 FG: 1014,5 ABV: 6% 25 liter satt til gjæring. 19.08.14 tørrhumlet SG 1016 26.08.14 flasket 20 liter med 132 gram sukker. Sølvkorker.
Omega Blonde	Blonde Ale	50 Litres	1.062	1.019	5.7	18.38	3.89 °L	2.5K	2
Author: Omega Haandbryggeri Boil Size: 57 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: N/A 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: 2/13/2015 6:32 PM Notes: The recipe is inspirated by Bakke Brygg's Belgian Blonde 50 l. Mashing at 67*C for an hour and at 76*C for 10 minutes. Alternatively, use 20-25 gram of Irish Moss instead of Protafloc.
Victory Dirt Wolf Double IPA Clone	American IPA	5.5 Gallons	1.082	1.022	7.79	158.93	4.94 °L	2.5K	1
Author: GregH Boil Size: 7.5 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: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/26/2015 2:12 PM Notes:
R005/2020 ENGLISH PALE ALE NOTTINGHAM	Special/Best/Premium Bitter	16 Litres	1.043	1.008	4.52	26.76	15.7 °L	2.5K	1
Author: SE AULD HWAEL Boil Size: 23 Litres Boil Time: 90 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 14 ° C Priming Method: sucrose Priming Amount: 102.6 g Creation Date: 3/20/2020 3:05 PM Notes: 120 min maceración en Step Mash (55ºC-65ºC-75ºC) en ebullidor y 90 min ebullición. Uso de sacos 15g Challenger + 10g Cascade + 15g Fuggles en Step Boiling Hopping y 40g Halletauer MIttelfrüh en Dry Hopping del 1mar al 5 mar 2,8Kg Pale malt, 0,200Kg Munich malt, 0,250Kg Amber, 0,100Kg Chocolat, 0,150Kg Melanoidin 11g Nottingham yeast en starter 12 litros iniciales y 4 litros aspersión. Agua corriente hervida 30min y en reposo por 4h. Tratada con carbonato y anticloro. GO ON LINE at https://youtu.be/1WsEP147LhI
Biere De Garde	Bière de Garde	5 Gallons	1.069	1.021	6.21	27.8	13.46 °L	2.5K	0
Author: fizgig Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 60 ° F Priming Method: CO2 Priming Amount: 12psi Creation Date: 2/4/2015 5:59 PM Notes: Decocted and boiled a gallon small pot OG, hydrometer read 1.072, refractometer 18.5
Banks's Mild	Ordinary Bitter	19 Litres	1.035	1.009	3.44	33.05	11.78 °L	2.5K	0
Author: serge barrois Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.024 Efficiency: 70 Mash Thickness: 3 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: 5/28/2018 4:59 PM Notes:
Summer 'Citrus' Blonde (214)	Blonde Ale	23.1 Litres	1.045	1.008	4.89	22.55	4.48 °L	2.5K	0
Author: Homebrew Fanatics Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2017 4:53 AM Notes: Citrus Addition: Choose any of your favourite citrus fruit for this addition. A mix of lime, mandarin and orange would work well for me!
Columbus IPA	American IPA	5 Gallons	1.066	1.017	6.37	112.96	8.78 °L	2.5K	0
Author: thechad Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2015 9:49 PM Notes:
Grapefruit Peach Gose	Gose	21 Litres	1.045	1.012	4.43	40.3	4 °L	2.5K	1
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 3 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: 3/20/2017 8:22 AM Notes:
Altbier Un Stein	North German Altbier	5.5 Gallons	1.054	1.015	5.13	25.72	16.71 °L	2.5K	0
Author: Tieg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 50 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2014 3:57 PM Notes:
Altbier	Altbier	22 Litres	11.882	2.04	5.24	35.41	11.18 °L	2.5K	1
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 8.8 Efficiency: 78 Mash Thickness: 3.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2016 12:56 AM Notes:
Falstaff's Folly	English IPA	1050 Litres	1.066	1.015	6.8	50.01	11.44 °L	2.5K	0
Author: DrinkingHorse Boil Size: 1050 Litres Boil Time: 90 Boil Gravity: 1.066 Efficiency: 85 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: 10/17/2015 11:41 PM Notes:
G'Knight Clone	American IPA	3.25 Gallons	1.083	1.016	8.81	91.48	11.81 °L	2.5K	1
Author: flapjackcarl Boil Size: 4.75 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 65 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: 6/21/2015 3:32 PM Notes:
Kentucky Common	American Amber Ale	10 Gallons	1.049	1.011	5.02	28.01	15.78 °L	2.4K	1
Author: stephen.h.irving@gmail.com Boil Size: 12 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 11/2/2015 11:01 PM Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio KY COMMON RESEARCH: Historical Beer: Kentucky Common Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance. Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color. Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness. Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture. Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels. Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers. Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used. Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales. Vital Statistics: OG: 1.044 – 1.055 IBUs: 15 – 25 FG: 1.014 – 1.018 SRM: 11 – 20 ABV: 4.0 – 4.4% Commercial Examples: Occasional brewpub and microbrewery specials References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes.
Wellborn Dragon-fruit Raspberry Kettle Sour	Fruit Beer	5.5 Gallons	1.051	1.008	5.53	29.96	5.94 °L	2.4K	1
Author: gonzoflip 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: 5/27/2018 2:57 PM Notes: use lactic acid to drop pH to 4.5 add carton of goodbelly @110, boil for 15 min once pH is ~3.5, add 2 oz galaxy 180° whirpool, US-05 @65° add 1 can vitners harvest of raspberry puree, 4 lb frozen raspberries, and two lbs dragon-fruit puree from whole foods during primary. Won Best of show at Minnesota State Fair 2018 https://www.mnstatefair.brewcomp.com/
Raspberry & Peach Fruit Beer	American Pale Ale	5 Gallons	1.06	1.01	6.51	42.96	5.1 °L	2.4K	0
Author: bradyt88 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 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: 1/23/2020 3:54 AM Notes: Pitch at 64F, hold for 10 days Fruit was purchased frozen, thawed, and blended. Added sodium metabisulfate and waited 12 hours. Transferred beer to secondary with fruit puree and held at 60F for 5 days. Cold crashed for 2 additional days. Strained beer into clean & sanitized bucket then into keg. Motown MASH Hombrew Competition Score: 31/50 2nd Place Fruit Beers
Jet Black Heart Chocolate Milk Stout	Sweet Stout	21 Litres	1.061	1.023	5.01	39.29	37.68 °L	2.4K	0
Author: legropes Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 73 Mash Thickness: 2.5 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: 1/17/2017 5:18 AM Notes: 11/08/2017 OG of 1.057 added 150 g dextrose to bring back to 1.060
Cousin's Blond ALE	Blonde Ale	23 Litres	1.05	1.009	5.41	25.5	3.55 °L	2.4K	1
Author: Bobby G Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 146 g Creation Date: 4/29/2020 12:09 PM Notes: Pairs With: Italian cuisine, spicy food, fish, pepper jack cheese Serving Temperature: 2°C to 5°C
M43 Clone	Specialty IPA: New England IPA	6.5 Gallons	1.059	1.015	5.78	39.32	6.11 °L	2.4K	0
Author: Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/3/2022 7:12 PM Notes:
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