All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian Golden Strong (Toro Hills)	Belgian Golden Strong Ale	12 Gallons	1.074	1.011	8.2	25.86	3.41 °L	4.4K	1
Author: davblck Boil Size: 14 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/6/2012 5:23 AM Notes: Fermentation: Pitch @ 64. Ferment at 66-68 first 2 days then raise slowly up to 78. When finished rack to secondary and condition at cool temperature. Condition for two months.
Out Of This World IPA	Imperial IPA	10 Gallons	1.082	1.019	8.33	290.49	7.72 °L	4.4K	2
Author: SchuBrew Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.068 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: 5/13/2013 6:32 PM Notes: 2nd place KC Nanobrews
Muriel, I Don't Drink, Pour Me Another One "Larger"	Bohemian Pilsener	11.5 Gallons	1.057	1.016	5.41	23.97	3.54 °L	4.4K	0
Author: Mark Boil Size: 11 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 11:15 AM Notes:
Smoked Hefe (Hefeweizen)	Weizen/Weissbier	5 Gallons	1.05	1.012	4.88	24.73	3.67 °L	4.4K	1
Author: axolx Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 69 Mash Thickness: N/A 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: 6/27/2014 7:36 PM Notes: Sources of inspiration: - https://byo.com/stories/issue/item/2265-german-hefeweizen-style-profile - http://www.brewersfriend.com/homebrew/recipe/view/14487/bavarian-hefeweizen
Ubu Clone	American Brown Ale	5.5 Gallons	1.067	1.017	6.58	54.05	50 °L	4.4K	0
Author: cmaz Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/31/2015 12:08 AM Notes: home harvested yeast
#0010 Black IPA	Specialty IPA: Black IPA	20 Litres	15.302	3.403	6.44	92.38	34.29 °L	4.4K	1
Author: Boil Size: 26.8 Litres Boil Time: 60 Boil Gravity: 11.6 Efficiency: 80 Mash Thickness: 3.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2015 3:33 PM Notes:
Dry Porter	American Porter	5.5 Gallons	1.066	1.011	7.2	19.61	35.27 °L	4.4K	0
Author: jeffmcl99 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 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: 11/16/2015 5:28 PM Notes:
Doom Bar Clone – English Ale	Ordinary Bitter	21 Litres	1.042	1.01	4.3	49.39	9.49 °L	4.3K	2
Author: JJ2K Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.031 Efficiency: 73 Mash Thickness: 4.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.5 bar Creation Date: 4/24/2021 7:28 PM Notes:
Citra Honey IPA	American IPA	18.9 Litres	1.049	1.008	5.34	28.42	4.94 °L	4.3K	3
Author: Izzie1701 Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 73 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2015 1:44 AM Notes:
Bakke Brygg Munich Helles 25 L	Munich Helles	25 Litres	1.047	1.01	4.78	21.08	3.99 °L	4.3K	1
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 12/19/2013 3:25 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. I dette ølet kan et mer avansert meskeskjema være verdt å prøve: 55 grader i 15 min (proteinsteg) 63 grader i 45 min (beta-amylasesteg) 72 grader i 15 min (alfa-amylasesteg) 77 grader i 5 min (utmesk) ELLER: Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 9 grader før pitching av gjær. Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager). Gjæralternativer: WLP820, WLP830, WLP835, WLP838, WLP860
Dark Chocolate Porter	Brown Porter	5 Gallons	1.051	1.012	5.15	23.86	33.84 °L	4.3K	2
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 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: 10/28/2015 6:13 PM Notes:
Chimay Grande Reserve (Blue)	Belgian Dark Strong Ale	6 Gallons	1.082	1.012	9.13	33.13	17.73 °L	4.3K	2
Author: kent.folkmoot Boil Size: 10 Gallons Boil Time: 120 Boil Gravity: 1.049 Efficiency: 50 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 62 ° F Priming Method: honey Priming Amount: 32g/gallon Creation Date: 4/27/2017 4:58 AM Notes: Adapted from http://www.candisyrup.com/uploads/6/0/3/5/6035776/chimay_grande_reserve_-_041.pdf changelog 2017-apr-28 added .25 orange peel, .25 tsp grains paradise, .25 oz coriander, .25# date sugar, amber sugar, pale chocolate and special B based on another recipe, adjusted water chemistry, scaled to 50% effeciency and 6 gallons to fermentor, 120 minute boil
NEIPA Citra/Mosaic/Ekuanot	American IPA	5.5 Gallons	1.062	1.012	6.6	61	5.48 °L	4.3K	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2017 2:41 AM Notes:
Black Kolsch	Schwarzbier	5.25 Gallons	1.052	1.013	5.14	22.66	33.06 °L	4.3K	1
Author: cjm8450 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2015 3:37 AM Notes:
Watermelon Kolsch	Fruit Beer	5 Gallons	1.048	1.011	4.8	40.57	3.08 °L	4.3K	0
Author: Nix Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Force Carb Priming Amount: 7 Days @ 12 PSI Creation Date: 10/20/2016 3:36 PM Notes: Finalist for Tapped Into Local
Lime Gose	Gose	6 Gallons	1.041	1.007	4.39	9.06	3.23 °L	4.3K	1
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 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: 4/28/2019 9:08 PM Notes: Let Goodbelly warm to room temp 2 minute boil pre-kettle sour Lactic acid to 4.5ph at end of boil Cool to 100F Purge Kettle with CO2. Seal with Saran Wrap Kettle sour with L Planatarum (2x Goodbelly shot) to 3.5ph (24h?)
BlackBerry Cream Ale	Cream Ale	5 Gallons	1.058	1.014	5.8	100.16	11.8 °L	4.3K	1
Author: ToxicBrews Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 61 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/14/2015 5:15 PM Notes:
Bakke Brygg Bock 20 L	Dunkles Bock	20 Litres	1.068	1.017	6.72	23.86	18.52 °L	4.3K	1
Author: Bakke Brygg Boil Size: 24 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: Sukkerlake Priming Amount: 6 g sukker/L Creation Date: 5/2/2014 9:31 AM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. I dette ølet kan et mer avansert meskeskjema være verdt å prøve: 55 grader i 15 min (proteinsteg) 63 grader i 45 min (beta-amylasesteg) 72 grader i 15 min (alfa-amylasesteg) 77 grader i 5 min (utmesk) ELLER: Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 9 grader før pitching av gjær. Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager). Gjæralternativer: WLP830, WLP838, Saflager 34/70
Chocolate Coffee Vanilla Stout	American Stout	6 Gallons	1.071	1.023	6.3	49.3	43.83 °L	4.3K	1
Author: viccali Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 76 Mash Thickness: 1.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2014 2:44 PM Notes:
KBS Clone	Russian Imperial Stout	5 Gallons	1.092	1.023	9.02	61.6	53.1 °L	4.3K	2
Author: Dustin Craft Boil Size: 6.31025 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: 3/3/2011 5:02 PM Notes: Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
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