All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Fist Full Of Tequila	Wood-Aged Beer	5 Gallons	1.063	1.014	6.33	78.09	10.55 °L	2.5K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 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: 5/6/2015 4:31 PM Notes:
ABNORMAL STOUT	Wood-Aged Beer	5.5 Gallons	1.107	1.029	10.18	60.38	50 °L	1.5K	0
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.078 Efficiency: 64 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2017 7:03 PM Notes: 6 GALLONS STRIKE 3.85 SPARGE
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	7.5 Gallons	1.082	1.019	8.28	17.41	11.3 °L	5.6K	0
Author: RMRPE Boil Size: 10.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 73 Mash Thickness: 1.3 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: 9/20/2016 5:55 PM Notes: Based on info from Alltech Lexington Brewery, this is Kentucky Ale aged in oak. Below are the percentages of the grains: 78% American 2row, 8% Caramel 40, 8% Carapils, 6% Malted Wheat. Hopped with East Kent Goldings and Fuggles and fermented with an English Ale yeast strain. Age the beer for 6 weeks in freshly emptied bourbon barrels. Your best bet would be to soak a charred oak spiral in good bourbon and then stick that in your aging vessels. I added 1 oz Black Patent to get color where I wanted it. I will be adding 4 oz of toasted oak and 12 oz of bourbon to secondary. Age 6 weeks in Secondary.
Bourbon Barrel Stout	Wood-Aged Beer	5.5 Gallons	1.124	1.032	12.17	67.87	50 °L	3.6K	1
Author: colbon Boil Size: 11 Gallons Boil Time: 180 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2016 10:55 AM Notes: Base recipe inspired by Goose Island Bourbon Stout. Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point. Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040. Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops. Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise. After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging.
Dark Star Lake	Wood-Aged Beer	5.5 Gallons	1.113	1.028	11.12	37.43	50 °L	1.5K	0
Author: Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.078 Efficiency: 60 Mash Thickness: 1.3 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: 2/1/2016 4:16 PM Notes:
Dark Sour	Wood-Aged Beer	3.25 Gallons	1.071	1.006	8.48	7.66	22.27 °L	3.2K	0
Author: cjmck Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.053 Efficiency: 80 Mash Thickness: 1.31 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: 1/20/2016 5:32 AM Notes:
Oak Barrel Ale	Wood-Aged Beer	12 Litres	1.061	1.015	6.05	20.66	22.45 °L	1.5K	1
Author: Timox Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 2.5 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: 1/11/2016 3:58 PM Notes: 9.25 L mäskivesi 80 C, uuni 70 0 71 15 71 30 70.5 45 69 60 68.5, uuni 75 75 68 90 67 Huuhteluvettä 12.5 L 85 C OG 1.064 FG 1.020
The Chocolate Dragon	Wood-Aged Beer	5.5 Gallons	1.084	1.016	9.03	39.73	36.8 °L	4.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2015 3:07 PM Notes: Brewed on 6/17/2017 at Hanover Cottage
Rye Wine	Wood-Aged Beer	5 Gallons	1.112	1.027	12.61	63.24	28.88 °L	3.4K	0
Author: ChefJon Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.075 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 56 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/3/2015 6:31 AM Notes:
Pumpkin Ale	Wood-Aged Beer	9 Gallons	1.066	1.016	6.57	15.41	15.13 °L	1.1K	0
Author: Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1 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: 7/25/2015 8:59 PM Notes:
Big Bav. Heffe	Wood-Aged Beer	5.5 Gallons	1.073	1.02	6.99	25.1	11.16 °L	2.6K	2
Author: kahunna 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: corn sugar Priming Amount: 6oz Creation Date: 4/25/2012 3:23 PM Notes: heat french oak up to a boil for 10 min add to secondary for 10 days
Greenbriar Oak Stout	Wood-Aged Beer	5 Gallons	1.065	1.018	6.22	58.78	40 °L	2.6K	0
Author: OffKilterBrewers Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 3/9/2015 11:00 PM Notes: Strike Vol = 4.5 gal Mash Time = 60 min Sparge Vol = 3.5 gal Sparge Time = 45 min Boil Time = 60 min Cooling Time = 20 min Original Gravity = 1.06 2oz woodchips soaked in 12floz of Nelson Greenbriar Whiskey
Smoke & Oakum IPA	Wood-Aged Beer	5 Gallons	1.106	1.023	10.94	109.81	18.8 °L	3.2K	0
Author: Cornbread907 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 80 Mash Thickness: 1.5 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: 3/7/2015 3:08 PM Notes:
Dragons Milk Clone	Wood-Aged Beer	5.5 Gallons	1.103	1.027	10.04	28.98	40 °L	5.2K	2
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.076 Efficiency: 75 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/21/2015 5:29 PM Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month. Primary for 3-4 weeks Secondary on oak 2-3 weeks Transfer off oak and Bulk age 4-6 months
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	5 Gallons	1.099	1.033	8.62	13.95	37.22 °L	17.3K	27
Author: Codan Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: priming sugar Priming Amount: 7 ozs Creation Date: 10/2/2013 1:42 AM Notes: Toasted 3-4 ozs of oak chips completely covered with bourbon, soaked for 7-10
Imperial Porter For Large Barrel 7.5 Gal	Wood-Aged Beer	7.5 Gallons	1.1	1.025	9.81	62.72	40 °L	2.9K	0
Author: BrewHop Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2013 9:54 PM Notes: The clarity ferm is optional. We are shooting for a beer between 8 to 10 percent so don't worry if you don't hit these numbers exactly. Strike and sparge as you see fit for your equipment.
Peat & Oak	Wood-Aged Beer	4.5 Litres	1.086	1.017	9.04	38.98	13.86 °L	3.8K	1
Author: Umoyk Boil Size: 7 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 18 ° C Priming Method: Dextrose Priming Amount: N/A Creation Date: 3/6/2013 12:28 PM Notes: Some caramelisation occurs during the boil. Three weeks in primary and four weeks in secondary with the oak. Condition in bottle for months.
Abandon Ship Rum Barrel Stout	Wood-Aged Beer	20 Gallons	1.066	1.017	6.45	29.83	40 °L	3.4K	0
Author: Sante Winery Boil Size: 22 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: 12/30/2012 9:11 PM Notes: Secondary w/ 2 whole vanilla beans takes place for 1-3 months in a 15 gallon french oak barrel that previously held puerto rican rum. Finished at 1.012 gravity. Pulled 5g from the barrel after 10 days and kegged. Chocolatey and rich. Viscous. Yummy. Will blend Salvavida stout into the barrel to fill the barrel.
Bourbon County Vanilla Rye	Wood-Aged Beer	5.5 Gallons	1.125	1.019	13.84	53.99	50 °L	7.2K	6
Author: prospero Boil Size: 9.25 Gallons Boil Time: 180 Boil Gravity: 1.074 Efficiency: 72 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: sucrose Priming Amount: 3.6 oz Creation Date: 5/25/2012 7:37 PM Notes: 2 total Mexican and Madagascar Vanilla Beans Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon) Bottle with CBC-1 yeast for proper carbonation due to high ABV
Imperial Porter	Wood-Aged Beer	7.5 Gallons	1.1	1.022	10.25	62	36.71 °L	4.3K	0
Author: BrewHop Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 77 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: N/A Creation Date: 5/10/2012 10:49 PM Notes: Heated the strike water to 173. Drained half through the tube into the tun and then doughed in. I hit 150 without having to add anything. Temp dropped 1.5 degrees over the hour. I drained off about 2.5 gal and brought, brought it to a boil, and added it back in while sturring for a mashout. I sparged slowly until I hit 7.5 gal. When I took the reading it was the OG that I needed/wanted without adding the Turbinado. I figured with boil down and top off it would be enough to not need to further sparge and use that to top off. I did top off to 7.5gal at 15min in the boil. I also forgot to add yeast nutrient so I boiled and added some while cooling. I ended up collecting 6.5gal of wort from the boil.
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