All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Heffeweizen	Weissbier	5.5 Gallons	1.048	1.011	4.77	15.82	3.37 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 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: 6/25/2016 2:18 PM Notes:
New Moon	Belgian Pale Ale	5 Gallons	1.057	1.012	5.86	22	4.58 °L	1.2K	2
Author: west1m Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: 1.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2022 7:17 PM Notes:
Italian Pils	German Pils	450 Litres	15.743	3.124	6.84	46.92	5.47 °L	1.2K	0
Author: Boil Size: 450 Litres Boil Time: 60 Boil Gravity: 15.7 Efficiency: 85 Mash Thickness: 3.66 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2022 9:39 AM Notes:
Strong Irish Red	Irish Red Ale	5.5 Gallons	1.062	1.016	6	17.99	13.91 °L	1.2K	0
Author: Tylor Miranda Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 2.39 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 12.05 psi Creation Date: 7/8/2020 3:38 AM Notes: This beer almost meets the BJCP requirements to be called an Irish Red Ale. The disqualifying factor is the ABV of 6%. An Irish Red Ale is characterized by an ABV of 3.8-5% This beer is on the sweeter, more caramel noted side of Irish Reds. Hops bitterness meets the minimum requirements at 18% with forward floral and herbaceous notes, and spicy earthy background aromas. Minimal heavily roasted malts (in this case chocolate) were used to increase drinkability and soften any roasted, dry biscuit, toasty notes. Head should be persistent and aggressive. Be EXACT with the grain weights or the SRM will be drastically altered. Cell count of pitch must be between 3-4x as much as a single packet. Best served in a Thistle Glass (as shown in picture) - also known as a Scottish Ale Glass. The thistle glass is a variation of the tulip glass designed specifically to look like a thistle. The glass is relatively tall, often holding between 15 and 20 ounces making it slightly larger than your average tulip. It features a long stem, pronounced bowl (or bulb), and is topped with flaring sides. The design is specifically meant to resemble Scotland’s national floral emblem which provides a pretty direct clue towards its usage.
Hallertau SMaSH	German Helles Exportbier	3.25 Gallons	1.05	1.011	5.17	27.13	6.38 °L	1.2K	1
Author: Neidigbräu Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 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: 7/29/2019 4:42 AM Notes:
Victoria Secret Pale Ale	American Pale Ale	42 Litres	1.045	1.01	4.6	40.79	7.03 °L	1.2K	0
Author: Wazza Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 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: 6/5/2018 10:36 PM Notes:
Bergamia Gold	American Amber Ale	15 Litres	1.045	1.009	4.76	31.72	13.94 °L	1.2K	0
Author: Imke Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 90 Mash Thickness: 4.8 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: 2/26/2018 11:00 AM Notes:
Dry Stout	American Stout	20 Litres	1.054	1.013	5.31	39.9	39.45 °L	1.2K	0
Author: Timpani Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2017 1:34 PM Notes:
Cherry Poptart	Kölsch	5.5 Gallons	1.049	1.012	5	23	4.53 °L	1.2K	1
Author: deepdisco Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/17/2017 4:46 PM Notes:
Citra Smash	American IPA	16.5 Gallons	1.066	1.017	6.4	56.77	6.55 °L	1.2K	1
Author: NDB Boil Size: 21.65 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A 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: 12/12/2016 8:37 PM Notes:
Bare-Boot Rye Belgian Pale	Belgian Specialty Ale	12 Gallons	1.063	1.015	6.28	49.83	13.56 °L	1.2K	1
Author: The Wild Strain Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 85 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/1/2014 3:08 PM Notes:
Zombie Dust Clone-	Spice, Herb, or Vegetable Beer	6.5 Gallons	1.057	1.013	5.79	43.93	7.56 °L	1.2K	1
Author: KatyTX_Brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 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: 6/21/2016 2:05 AM Notes:
OBK Irish Stout	Irish Stout	5.25 Gallons	1.056	1.014	5.47	29.06	39.19 °L	1.2K	0
Author: Shmeffrey Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.25 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: 5/12/2016 3:20 PM Notes:
Torpedo Clone	Double IPA	5.5 Gallons	1.07	1.017	7.04	60.72	9.77 °L	1.2K	0
Author: caribbeanbrewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.4 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: 3/11/2016 6:14 PM Notes:
Chinuk Wawa	American Strong Ale	5.5 Gallons	1.068	1.021	6.25	37.67	25.23 °L	1.2K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2016 10:09 PM Notes: Using two packs Wyeast 1332.
CaraMarzan Fiestbier II	Festbier	25 Litres	1.059	1.011	6.31	21.01	9.24 °L	1.2K	2
Author: Diamond-Geezer Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2016 6:27 PM Notes: Mash PH 5.2,
The 2016 Series - Spicy Black IPA	Specialty IPA: Black IPA	18 Litres	1.068	1.011	7.37	105.14	9.81 °L	1.2K	1
Author: lankinho Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 55 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: 12/2/2015 12:12 PM Notes: PreMash the midnight wheat malt (1kg) for 12h before you begin to brew. Add the mashed malt to the primary mash.
Double Macc10	Imperial IPA	6 Gallons	1.087	1.019	9.01	84.12	9.82 °L	1.2K	2
Author: gadrael Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2015 10:48 AM Notes:
4Gs Session PA	American Pale Ale	6 Gallons	1.046	1.008	5	58.72	9.47 °L	1.2K	4
Author: 4Gs Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 73 Mash Thickness: 2 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: 8/17/2015 3:19 PM Notes: ~30% RO ~70% Tap
Saison Du Mont #2	Saison	5.5 Gallons	1.07	1.01	7.86	22.43	12 °L	1.2K	0
Author: Rob Meyer Boil Size: 6 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: N/A Priming Amount: N/A Creation Date: 6/10/2012 8:03 PM Notes: Crafted this beer to be one of four beers available on tap at a friend's wedding. The first iteration was to find a good recipe, second one to hopefully improve upon it. Taken and slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain First iteration, including brewing notes and photos here: http://www.brewprint.com/recipe/saison+du+mont Brew day: 2012.06.12 Mash: Tried dough-in for the first time. Hit 20 quarts water to 110 F, mixed in grain thoroughly (temp was negligibly lowered to 109.8 F) and let rest for 20 minutes to increase efficiency. (Described by John Palmer here: http://www.howtobrew.com/section3/chapter14-3.html) Took grain bag out (stored in extra fermentation bucket) and heated water (15 quarts) to 156.0 F Put grain bag in and stirred thoroughly, temperature lowered to 141 F. Added heat to bring to 156.0 F. Immediately turned off flame, sat brew pot on a towel on the floor and wrapped two blankets around and over it. Let rest for 60 minutes, over which time the temperature dropped to 153 F. Sparged with my black pot about 3/4 full of 170 F water twice. My process here was to put the grain bag in an empty fermenter bucket and pour the water into it. I then stirred the grain around for one minute, although there wasn't enough water to fully submerge it. I then lifted the bag and let it drain for 20-30 seconds, and poured the wort into my boiling pot which was being heated to a boil. Repeated the sparge once more with the same process, then set the grain bag on a false bottom to collect the last of the drippings. Mash resulted in about 24 quarts of 1058 wort. I've never seen cold break like this before so I must have done something right when I chilled the wort. Normally I use cold tap water until the wort is down to 100 or so, then use the ice to finish it off because the ice is more effective as the temperature differential between tap water and wort lessens. Instead, this time I used the ice earlier because I read that DMS will continue to get produced until 155 degrees, so the goal was to cross that threshold as quickly as possible. In future batches, I'll probably buy a bag of ice so I can use ice for the entire chill. I did get plenty of cold break (shown in some photos below.) Unfortunately, I've never dealt with this much cold break before and didn't realize there are some simple techniques for leaving it behind when transferring it to the fermenter. The yeast might be coated in proteins, which isn't desirable. In the future I'll make sure to do a better job siphoning and leaving as much protein behind as I can. 2012.06.13 - Dialed temperature controller up 1 degree to 75 F 2012.06.15 - Dialed temperature controller up 1 degree to 76 F 2012.06.26 - Chilled refrigerator to 46 F to promote clarity 2012.06.27 - Racked to keg leaving all the yeast and sediment behind. At this point I took a gravity reading and discovered fermentation stopped at 1030 -- eeep! Letting partially fermented beer warm back up to room temp over the weekend and then I guess I'll repitch some yeast and try to restart fermentation. I wish I had taken the gravity reading before doing the transfer but now I know to do that in the future. 2012.06.28 - learned that refractometers are innacurate when reading a solution containing alcohol (or anything other than just water and sugar). After measuring with hydrometer, the beer finished at 1010! Started chilling to 45 F while carbonating.
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