All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
There She Gose Again	Gose	5.5 Gallons	1.048	1.011	4.88	11.54	4.33 °L	5.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: 1.55 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: 5/20/2017 6:24 PM Notes: Brewed on May 20, 2017 -Added acidulated malt 60 minutes into mash. Added 1 quart of water at boiling to maintain temp around 149 F. Let it for 45 minutes. -Recirculated and sparged with 16 quarts at 170 F. OG = 1.042 -Believe OG is a little low because I didn't sparge well enough. Racked beer to secondary fermentor on June 4, 2017. FG1 = 1.012 Bottled on Jun 18, 2017. 2.8 volumes (151 g of Table sugar); FG2 = 1.012 https://byo.com/hops/item/2349-gose
Blood Orange Hefeweizen	Weizen/Weissbier	12 Gallons	1.052	1.013	5.11	15.04	4 °L	5.2K	2
Author: zachman Boil Size: 14.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 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: 2/18/2015 4:36 PM Notes: For each 5 gallon fermenter : Peel 4 medium sized blood oranges and separate sections of fruit. Cut the fruit sections into small pieces. Use a zester and zest one orange. Heat the fruit and zest in enough water to cover to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter. Ferment for about 10 days at 72F.
Gypsy Tears	Irish Red Ale	26 Gallons	1.055	1.017	5.02	22.34	14.89 °L	5.2K	0
Author: Fred Klassen Boil Size: 33.5 Gallons Boil Time: 120 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/23/2014 6:50 AM Notes:
Classic Light Lager. "CAN BEER"	German Pilsner (Pils)	5.5 Gallons	1.044	1.009	4.58	17.98	3.43 °L	5.2K	0
Author: Jimharryison Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 51 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/20/2015 5:51 PM Notes:
Chocolate Ale	Specialty Beer	5.5 Gallons	19.855	5.841	7.78	27.05	21.87 °L	5.2K	0
Author: cueball484 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 14.8 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Plato 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 2:09 PM Notes:
Juicy Bits NEIPA	Specialty IPA: New England IPA	64 Litres	1.067	1.012	7.29	65.19	6.44 °L	5.2K	1
Author: Choozo Boil Size: 69 Litres Boil Time: 60 Boil Gravity: 1.063 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 12/11/2016 1:28 PM Notes: Ferment at 19C for 2-3 days, then allow to slowly rise to 23C by the end of fermentation. Add the 8-days dry hop when SG is at 1.020-1.022. Alternate yeast1: WLP066 London Fog Ale, 3 packs/25L or big starter. Alternate yeast2: WLP007 Dry English Ale, 3 packs/25L or big starter.
WEIZEN BOCK	Weizenbock	21 Litres	1.081	1.02	7.95	22.51	16.13 °L	5.2K	2
Author: riceprice22@gmail.com Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.059 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2015 2:17 AM Notes:
Belgian Ale	Belgian Pale Ale	24 Litres	1.058	1.014	5.75	25.58	11.72 °L	5.2K	0
Author: Woozy Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.053 Efficiency: 70 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: 6/30/2015 7:51 AM Notes:
Restful	Specialty IPA: Black IPA	49 Litres	1.065	1.015	6.95	83.23	28.86 °L	5.2K	0
Author: Shølbryggeriet Boil Size: 54.1 Litres Boil Time: 90 Boil Gravity: 1.05 Efficiency: 63 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: Mangrove Jack Carbonation Drops Priming Amount: 1 per 0.5l bottle Creation Date: 5/27/2015 1:48 PM Notes: We use 4 vials of yeast in 3.5 l starter. The batch is split in 2 fermentors. 20 dried chillies added together with dry hops in one of the fermentors.
Ægir Witbier	Witbier	25 Litres	1.046	1.008	5.03	18.2	5.53 °L	5.2K	1
Author: RonnyH Boil Size: 28 Litres Boil Time: 65 Boil Gravity: 1.041 Efficiency: 58 Mash Thickness: 3.85 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2015 1:59 PM Notes: Add flavour after boil off at 55min, 5 min wait, then start cooling. Pitch @ 22C. Keep at 21 (+/- 0,6) for 14 days.
Cur Dog Whiskey Porter	Robust Porter	7 Gallons	1.112	1.035	10.07	17.93	50 °L	5.2K	1
Author: LenTex Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.078 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: 1.5 oz each Creation Date: 8/16/2012 7:21 PM Notes: 4 oz dark 70% cacao chocolate last 5 minutes of boil. Will add 12 (coffee sized) cups of cold brewed coffee to the wort in the primary. Then after the secondary, will add 350 ml of decent whiskey to the bottling bucket and mix thoroughly before bottling.
Rye Lager	Vienna Lager	21 Litres	1.052	1.01	5.41	28.15	11.53 °L	5.2K	0
Author: Tanelz Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2015 11:46 AM Notes: Quite unique taste beer. You feel mild black bread flavor and... something more. Well balance, definitely one of my best beers. Cheers. (Maybe add some more someked malt).
Saison Double Batch	Specialty IPA: New England IPA	8 Gallons	1.057	1.01	6.11	17.63	3.72 °L	5.2K	0
Author: GroundUp Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/4/2013 4:48 AM Notes: Purposeful underpitching + high temp ferm to stress WLP644 inducing big tropical esters Start the 1st (7 day) dry hop when gravity reaches 50% OG - bind yeast into suspension + improve haze stability
Mango Sour (Berliner Weisse)	Berliner Weisse	5.5 Gallons	1.051	1.024	3.54	6.83	3.91 °L	5.2K	1
Author: shockey8oz Boil Size: 6 Gallons Boil Time: 15 Boil Gravity: 1.033 Efficiency: 68 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2018 4:26 PM Notes: Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete. Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste). Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal.
Bernard Lager	Czech Premium Pale Lager	22 Litres	1.053	1.014	5.3	37.55	3.89 °L	5.2K	1
Author: Boil Size: 25 Litres Boil Time: 80 Boil Gravity: 1.047 Efficiency: 76 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2018 9:58 AM Notes:
Winter Ipa	American IPA	2.5 Gallons	1.062	1.016	6.12	63.63	10.12 °L	5.2K	7
Author: cadarnell Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 85 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: 5/24/2012 8:06 PM Notes: mash at 154 for 75
Cardamom Stout	American Stout	5.5 Gallons	1.065	1.016	6.36	35.79	32.98 °L	5.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 1/31/2015 2:54 PM Notes:
Lemon Drop Saison	Saison	5 Gallons	1.051	1.01	5.37	20.6	5.12 °L	5.2K	2
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 90 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: 8/24/2015 11:40 PM Notes:
Blonde Ale - Centennial Blonde	Blonde Ale	5.5 Gallons	1.044	1.01	4.5	19.84	4.28 °L	5.2K	4
Author: Bgaspard1777 Boil Size: 6.65 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Force Carb Priming Amount: 19 psi @ 50 F Creation Date: 9/13/2013 6:07 PM Notes: - No Starter, use 2 packs of yeast. Can sub Safale US-05 -Ferment at 68 Degrees for 10-14 days before bottling.
Lay Day Lager 23L	International Pale Lager	23 Litres	1.039	1.006	4.31	20.65	3.82 °L	5.2K	7
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 6/5/2019 4:30 AM Notes:
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