All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
'Rare Export' Christmas Ale	Scottish Export 80/-	5.25 Gallons	1.087	1.016	9.39	27.55	25.68 °L	2K	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.153 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/11/2015 2:54 PM Notes: Make yeast starter with 5oz DME and 1L water. Sparge 1.5g mash with 1.5g 170F water. Add brown sugar with LME at beginning of boil, and honey/maple syrup at 30 minutes. Sub non-cinnamon spices for 2-4oz mulling spice mixture.
"Eric" 31 Years, 4th September, Remembrance IPA	American IPA	11.5 Gallons	1.059	1.016	5.55	82.09	4.55 °L	2K	0
Author: Mark Boil Size: 10.5 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: 8/26/2012 11:20 AM Notes: Mash started at 165 cooled to 150 for one hour
Hoegaarden Clone	Weizen/Weissbier	25 Litres	1.052	1.012	5.28	13.56	4.05 °L	2K	0
Author: Gulating Tromsø Boil Size: 31.29 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 21.1 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2021 8:49 AM Notes:
Buckwheat Saison	Saison	5 Gallons	1.064	1.019	5.91	61.44	4.95 °L	2K	0
Author: John Baker Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 6/28/2015 7:38 PM Notes:
Coffee Stout	American Stout	5.5 Gallons	1.089	1.024	8.45	34.33	45.88 °L	2K	0
Author: Brew Lab Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.07 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: 10/17/2015 3:23 PM Notes:
#54 Saison Wyeast 3711 (FM 21)	Saison	28 Litres	1.05	1.008	5.49	30.84	4.07 °L	2K	1
Author: Stellenbosch Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2015 2:21 PM Notes: starter 60h. after addition of it to the wort it started fermentation after a few hours. 28L of wort, d = 1.051 FG = 1.009. Bottled straight from the fermenter after 14 days of primary and cold crash.
SOB Oud Bruin	Oud Bruin	5.5 Gallons	1.068	1.017	6.72	21.4	21.52 °L	2K	0
Author: dpatrickv Boil Size: 7 Gallons 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2016 8:24 PM Notes:
American Pale Ale With Caramel	American Pale Ale	5.5 Gallons	1.056	1.012	5.7	39.42	7.37 °L	2K	0
Author: thunderwagn Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 9:46 PM Notes: yeast wlp001, wyeast 1056, s-05 og 1.052 fg 1.013 ibu 40 abv 5.1
German Oktoberfest Lager	Oktoberfest/Märzen	5.5 Gallons	1.052	1.011	5.34	20.05	5.44 °L	2K	4
Author: quella627 Boil Size: 6.93 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/21/2022 10:23 AM Notes:
Kolberg Porter With Safale S04	Brown Porter	19 Litres	1.065	1.015	6.56	51.09	27.71 °L	2K	3
Author: Torkild Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 50 Mash Thickness: 2.5 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: 2/25/2017 9:44 PM Notes:
Immortale	American IPA	5 Gallons	1.064	1.016	6.28	60.02	8.09 °L	2K	3
Author: wasabi1787 Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: 3.75 Creation Date: 5/1/2016 10:59 PM Notes: Note: This recipe is designed for use with a 8 gal MLT & kettle and requires a top off into the fermenter. If you have a 10+ gal vessel, increase your sparge water amount to 2.75 gal and the boil volume to 6 gal.
#6 Svigermors Påske	Kölsch	14 Litres	1.047	1.011	4.8	37.31	4.56 °L	2K	1
Author: Kost-ØL Boil Size: 23 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 60 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: 2/15/2013 11:12 AM Notes:
French Toast Dicks	British Brown Ale	5.5 Gallons	1.047	1.013	4.48	38.96	17.16 °L	2K	1
Author: =DCB= Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.5 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: 5/22/2016 1:09 PM Notes: Norther Brewers Caribou Slobber
Moose Juice	American IPA	5.5 Gallons	1.062	1.016	6.03	60.99	8.2 °L	2K	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 68 Mash Thickness: 2.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2017 12:22 PM Notes:
Session Saison	Saison	1 Gallons	1.039	1.006	4.35	24.12	3.16 °L	2K	0
Author: spdalton Boil Size: 1.75 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 Mash Thickness: 2 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: 2/27/2016 8:12 PM Notes:
Peach Kolsch	Kölsch	5.5 Gallons	1.052	1.013	5.16	21.26	4.79 °L	2K	0
Author: Brewmasterbigz Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 2/25/2017 3:39 PM Notes: add 3# frozen peaches @ secondary. Cold crash @ 33c for 7 days
Belgian Blonde ALe	Belgian Blond Ale	5.5 Gallons	1.07	1.018	6.84	27.92	7.26 °L	2K	1
Author: KatyTX_Brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/19/2015 10:55 PM Notes:
Smash East Kent Golding	American IPA	5.5 Gallons	1.051	1.012	5.09	29.45	5.76 °L	2K	0
Author: ScubaPadi1958 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 12/22/2021 5:04 AM Notes: The High Krausen Dry Hop was done at Day 2 of the Primary Ferment. The liquor was Conditioned for 14 days in Secondary Ferment. The two Dry Hops were done at the last 7 Days and last 3 Days while in the Secondary Ferment. This beer had turned out to be a very nice, light drinking IPA.
Stiles IPA (Big Ron's Brew)	Imperial IPA	5 Gallons	1.075	1.015	7.81	68.66	12.67 °L	2K	1
Author: bigron Boil Size: 7.5 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: corn sugar Priming Amount: 3/4 cup Creation Date: 2/15/2012 8:13 AM Notes: Single step infution 12 lb. mash in 3 gal. target 150 deg. target hit sparge 6 gal. 170 deg. O/G 1.068 fermentation was quick started 5 hrs in racked to secondary 5 days S/G 1.008 bottled 10 days F/G 1.006 ABV should be 8.1 %
BB053 Raspy Catharina	Catharina Sour	19 Litres	1.051	1.009	5.47	7.42	3.79 °L	2K	0
Author: Bachess Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18.5 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 4/1/2020 12:57 PM Notes: Kettle sour: In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur Terug in de kookketel met ph 3.65 Bij koken is de ph 3.54 ----------------------------------------- Catharina Guajava (5 gallons/19 L, all-grain) OG = 1.047 FG = 1.008 IBU = 9 SRM = 3 ABV = 5.2% Ingredients 6 lbs. (2.7 kg) Pilsner malt 3 lbs. 8 oz. (1.6 kg) wheat malt 3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids) 5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed (3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota) SafAle US-05 or other clean, highly attenuative ale yeast 78 cup corn sugar (if priming) Step by Step Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash. This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish. Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.
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