All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Robz Märzen	Märzen	5.5 Gallons	1.058	1.009	6.51	20.36	12.12 °L	140	0
Author: Robmartin Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: 1.75 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: 4/7/2024 6:02 PM Notes:
Wooly Pig Zwick’lbier Hoppy Pils	German Pils	5.5 Gallons	1.045	1.011	4.57	18.03	3.14 °L	140	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 80 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: 5/6/2025 10:53 PM Notes: Mill the grains and mash at 146°F (63°C) for 35 minutes; raise to 154°F (68°C) for 25 minutes; then raise to 172°F (78°C) and mash out. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate for 60 seconds to create a vortex, add the whirlpool hops, and rest 10 minutes. Chill the wort to about 56°F (13°C), aerate, and pitch the yeast. Ferment at 56°F (13°C). Once the gravity has dropped to about 1.016–1.020 (4–5°P), attach a spunding valve (if you have one), and allow a temperature rise to 60–65°F (16–18°C) for a diacetyl rest. Lager for 2–4 weeks with head pressure, aiming for 2.6 volumes of CO2. Serve it unfiltered—enjoy it fresh, with a slight haze. BREWER’S NOTES Water: My brewing water has notable calcium chloride and sulfate, and medium hardness, more like Dortmund and less like Munich or Plzeň. This lends the beer a crispness and subtle bitterness that works well with modest hop additions. Mash: We mash in thin, with a 5:1 water-to-grist ratio. (Alternatively, you can mash in thicker (3:1), then add hot water for the step to 154°F/68°C.) I originally did the thinner mash for a few reasons: First, I remember from Künze’s Technology of Brewing & Malting that lighter beers can potentially benefit from a thin mash, in the realm of 4:1 or even 5:1. However, you must keep your pH in check—if it gets too high, you risk increasing the beer’s astringency. The thin mash seems to work well in my brewhouse, and I end up sparging less—which think may help reduce polyphenol extraction and hot-side oxidation. The thinner mash theoretically increases extract efficiency— but sparging lass may decrease extract efficiency, so that may be a wash. On a small brewhouse, I think the simple increase in thermal mass is a benefit for keeping the temperature higher—around 170°F (77°C)—which lowers the wort’s viscosity and might help with vorlauf and first wort collection. In smaller brewhouses like mine that have dedicated lauter tuns, there’s not a good way to raise the temperature of the mash in the tank—so, if you increase the thermal mass, I think it just helps out. It’s also a lot easier for me to pump thinner mash out of my mash kettle into the lauter tun. Also, texts such as Brewing: Science and Practice, by Briggs, Boulton, Brookes, and Stevens, suggest that a thinner mash is good for fermentability. The Augustiner strain isn’t necessarily the best at attenuation. I think when brewing a pils with Augustiner yeast, this method may be helpful. Controlling pH: I just do my best to ensure I’m not adding high-pH water—no higher than about 6.5. So, I also treat my foundation water to ensure an even lower pH that’s similar to the mash pH. For final runnings during wort collection, I try to keep it below 6.0, but I’m generally quite a bit lower than that. My post-boil pH is generally around 5.15 for my pils. Spunding: If you can, spunding will give you a smooth, naturally carbonated mouthfeel.
Cloisters EDH Chevallier EKG Smash	Ordinary Bitter	15 Gallons	1.062	1.015	6.22	19.95	6.61 °L	140	1
Author: Bomar Boil Size: 16.5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 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: 1/11/2025 3:05 PM Notes: The grain is Chevallier; a heritage variety, I am going easy on the hops so I can really get a true grain profile. 90/90 Mash Boil. Named after one of the finest true aficionado pubs in Edinburgh. The beer was always perfect and the ensuing pub chat was wonderful!! Again, I tried to get the subtlety of a real new style British pub ale. ....I have realized that these beers are like MG's. Quick to build, fast delivery to the market....not a lot of frills...and low alcohol so more than one or two at the local can be had without adverse effects....and a successful walk back to your flat!!
Rice Ale Kirin Style	International Pale Lager	36 Litres	1.04	1.005	4.62	22.93	3.94 °L	140	1
Author: Boil Size: 41.9 Litres Boil Time: 30 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 38 ° C Priming Method: co2 Priming Amount: 2.7 bar Creation Date: 11/9/2024 7:13 PM Notes: Using rice powder, will put in boiling water to gelatinise before cooling to strike temperature.
DARK THOUGHT	Czech Dark Lager	50 Litres	13.17	2.566	5.68	25.53	29.24 °L	140	0
Author: oziris1912 Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 11.2 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2024 8:12 AM Notes:
Altbier HP	Altbier	50 Litres	1.049	1.014	4.55	36.23	14.43 °L	140	0
Author: Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: N/A 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: 6/5/2024 5:20 PM Notes:
Munchner Mals Marzenbier Mit Molassesazzenhopfen	Märzen	4.5 Gallons	1.058	1	7.65	0	9.91 °L	140	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 99 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: BrownSugar Priming Amount: 1/2 cup per 2 gallon Creation Date: 5/14/2024 6:05 AM Notes: step 1 assemble grains in lautering vessel or chessecloth wrappings for sparging spargin is the process of soaking grains in hot water like a tea step2 heat 5 gallons water to 180 fahrenheit in large vessel step 3 turn off heat once water is at 180 sparge by submergin cheese cloth or lautering vessel in water for 60 minutes with no heat leave lid on should be 160 after 45 minutes step 4 add hops last 15 minutesand then bring to boil on high briefly for a few minutes step 5 add molasses 1/2cup or to color preference step 6 make yeast starter using red star cuvee yeast or lavlin ec variants of champagne yeast starting yeast in an airlocked decanter using some must that has been allowed to cool and 1/3 cup brown sugar and allow to proof allow must to cool all night in kettle step 7 after you yeast starter has shownb proof poor yeast starter into must when the must is below 90 degrees fahrenheit and attach airlock. wait for 17 days rack off to 2.5 gallon glass party dispenser add 1/2cup brown sugar to the 2.5 gallons of beer in the dispenser bottle away repeat until all beer has been bottled store at room temperature and wait 30 days before frigding brewers note: if you are not using one pint flip tops use less sugar this amount of sugar will cause more co2 pressure then a champagne bottle, i do use this amount personally because i know the engineering of my bottles and that they can handle it. always check to make sure you are using safe amounts of pressure when home priming
Schwarzbier	Schwarzbier	5.25 Gallons	1.051	1.01	5.34	0	35.75 °L	140	0
Author: RicoT Boil Size: 6.24 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.25 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: 5/12/2024 9:27 PM Notes:
Black Forest Berry Weissbier	Weissbier	5.5 Gallons	1.052	1.013	5.07	8.89	3.31 °L	140	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 85 Mash Thickness: 1.75 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: 4/19/2024 7:38 PM Notes:
Awesome Recipe	Czech Pale Lager	12 Litres	1.048	1.01	5.02	21.36	4.07 °L	140	0
Author: Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2024 4:18 AM Notes:
Czech It Out Pilsner	Czech Premium Pale Lager	5.5 Gallons	1.055	1.014	5.41	54.76	4.88 °L	140	0
Author: Boil Size: 8.28 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: 27.65 psi Creation Date: 5/19/2018 12:38 PM Notes: A Bohemian-style Pilsner with rich maltiness, soft bittering, and a hint of black pepper. Target a mash temperature of 154 deg F and mash for 60 minutes or until conversion is complete. Recirculate 2 gallons of wort (vorlauf) from the bottom to the top of your mash tun to set the grain bed, then sparge with 5 gallons of water at 170 deg F and collect about 7 gallons of runoff to your boil kettle. Boil for 90 minutes and add the hops and others per the schedule. At flameout, rapidly chill the wort to 60 deg F and transfer the wort to your fermenter. Pitch the yeast, oxygenate, and set fermenter in a cool dark place to ferment at about 48 deg F (up to 52 deg F is ok). Once fermentation is near completion, raise the temperature to the low 60s to perform a diacetyl rest. After fermentation has completed, rack the beer into a keg and force carbonate to 2.5 volumes, or prime and bottle condition. Lager at 35 deg F for two weeks to a month. Serve at 40-45 deg F.
GS Amber Lager	International Amber Lager	23 Litres	1.052	1.013	5.16	22.22	10.59 °L	140	1
Author: Golden Shepherd Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 3.65 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: 4/6/2024 11:02 PM Notes:
SB64-1: Black Lager	Schwarzbier	6 Gallons	1.051	1.013	5.04	31.91	24.49 °L	140	0
Author: Jacob Melby Boil Size: 7.53 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 1/6/2024 5:44 PM Notes:
Märzen Lager	Märzen	5 Gallons	1.056	1.009	6.21	23.54	13.01 °L	140	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/18/2023 1:56 AM Notes:
Michelob	International Pale Lager	7 Gallons	1.03	1.007	2.93	9.42	2.34 °L	140	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: N/A 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: 12/6/2023 3:49 PM Notes:
EXTRA SPECIAL BITTER	Ordinary Bitter	10 Litres	1.054	1.013	5.33	32.66	8.52 °L	140	0
Author: Boil Size: 21.67 Litres Boil Time: 120 Boil Gravity: 1.025 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2023 5:42 PM Notes: Ultimo lupolo se añade a 80 grados creando un wirpul para dejar sedimentos en el centro
Octy	Festbier	5 Gallons	1.066	1.016	6.58	0	14.67 °L	140	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A 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: 10/14/2023 5:53 PM Notes:
Oliver’s Ryesonable ESB	Strong Bitter	5.5 Gallons	1.06	1.02	5.27	49.04	12.04 °L	140	1
Author: sinaguacustom@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 5/23/2023 7:05 PM Notes:
Szwejk	Czech Dark Lager	20.8 Litres	1.05	1.012	5.02	23.58	26.73 °L	140	1
Author: Zbychu Boil Size: 27.83 Litres Boil Time: 70 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 3.15 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 12 ° C Priming Method: sucrose Priming Amount: 115.5 g Creation Date: 2/21/2023 2:18 PM Notes:
Vienna Lager	Vienna Lager	25 Litres	1.052	1.009	5.67	19.98	10.08 °L	140	0
Author: Anakreon Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: dextrose Priming Amount: 152.6 g Creation Date: 2/9/2023 1:36 PM Notes:
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