All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bitter	Strong Bitter	12 Litres	1.051	1.012	5.05	32.18	15.45 °L	138	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.021 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 7.6 g Creation Date: 11/23/2024 11:35 AM Notes:
Baltic Porter	Baltic Porter	5.5 Gallons	1.083	1.019	8.33	32.95	48.87 °L	138	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 12.13 psi Creation Date: 7/16/2025 7:46 PM Notes:
Ross Fast Heff	Weissbier	3 Gallons	1.051	1.007	5.88	14.63	3.71 °L	138	0
Author: 1877Ross Boil Size: 4.38 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 2.9 oz Creation Date: 7/3/2025 6:47 AM Notes:
Blue Moon Clone	Weissbier	5.5 Gallons	1.057	1.011	6.03	0	6.61 °L	138	0
Author: Ric13 Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 5/2/2025 4:20 PM Notes:
Shaun's Spring Bitter	Best Bitter	21 Litres	1.052	1.013	5.16	28	11.28 °L	138	0
Author: ShaunHooke Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 3 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: 4/13/2025 5:45 PM Notes:
Splitters	Irish Stout	3 Gallons	1.044	1.012	4.19	34.44	38.94 °L	138	0
Author: BenKainz Boil Size: 3.93 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 3/24/2025 10:28 PM Notes:
Stout	Oatmeal Stout	5.5 Gallons	1.056	1.013	5.68	28.94	38.9 °L	138	0
Author: chewyheel Boil Size: 6.54 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.9 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: 3/1/2025 2:42 PM Notes:
Grey Haven Rye Porter	English Porter	34 Litres	1.044	1.013	4.02	29.88	21.31 °L	138	1
Author: Loriana Boil Size: 38.5 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 76 Mash Thickness: 3.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.54 bar Creation Date: 2/6/2025 11:40 PM Notes:
Irish Red	Irish Red Ale	65 Gallons	1.059	1.011	6.25	26.77	22.89 °L	138	0
Author: Boil Size: 67 Gallons Boil Time: 60 Boil Gravity: 1.057 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: 1/25/2025 7:17 PM Notes:
Hefeweizen	Weissbier	6 Gallons	1.052	1.014	4.94	12.67	5.34 °L	138	0
Author: Boxcar Brewing Boil Size: 7.24 Gallons Boil Time: 80 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 22.6 psi Creation Date: 1/19/2025 1:26 AM Notes: Add more than normal amount of Rice Hulls! No Whirl flock Barely under pitch yeast ***MASH SCHEDULE*** 112 for 20 min - remove 1.5 gallons and boil for 10-15 min while increasing mash to: 140 for 40 min - remove another 1.5 gallons and boil for 10-15 min while increasing mash temp to: 156 for 30 min -then sparge and increase to boil temp ***Fermentation Schedule*** Day: 1- open fermentation - 65 degrees 2- add airlock - 66 3 - 67 4 - 68 5 - 69 6- 70 7- 71 8 - 72 day 9 - cold crash to 33 day 10 - Keg
	British Strong Ale	540 Gallons	1.061	1.015	6	18.6771	12.28 °L	138	0
Author: Drakehoffman424 Boil Size: 570 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 84 Mash Thickness: 1.75 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 9/19/2022 5:47 PM Notes:
Clogherhead Stout	Irish Stout	5 Gallons	1.045	1.011	4.42	25.71	38.75 °L	138	0
Author: Drum Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 5 oz Creation Date: 10/22/2024 4:59 PM Notes:
10a Blueberry Hefe-Weissbier	Weissbier	3 Gallons	1.046	1.007	5.15	14.77	7.27 °L	138	0
Author: solo2man Boil Size: 5.02 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 61 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 61 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2024 11:35 PM Notes: Prepare 3lbs fresh blueberries by slightly reducing them on the stove (crush berries, raise temp to 170 deg). Prepare hop bag (if available) in sanitizer. Place bag in a sanitized bowl. Once the blueberries have reached 170deg, gently pour the blueberries and juice into the hop bag in the bowl. The berries and solids should (mostly) remain within the hop bag, while the juice will flow into the bowl. Then transfer the contents of the bowl into the primary fermentor before transferring chilled wort. Note on liquid volume: Blueberries have 3 cups of liquid per pound (0.5625 gal for 3 pounds of blueberries). Crushing the blueberries also benefits from adding some water to the raw blueberries in the pot. I adjusted the total water volume to compensate by doing two things - (1) reducing the total mash volume y 0.5 gal (to 5gal even), and (2) also used a measuring cup to scoop out 2 cups of mash water (before mash-in) to use in the blueberry pan. These two actions maintained the intended wort volume.
Awesome Recipe	Irish Red Ale	18.9 Litres	1.055	1.014	5.38	0	6.28 °L	138	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.036 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: N/A Creation Date: 6/24/2024 2:11 AM Notes:
Awesome Recipe	Ordinary Bitter	22.7 Litres	1.046	1.013	4.35	0	2.85 °L	138	0
Author: Boil Size: 19 Litres Boil Time: 90 Boil Gravity: 1.055 Efficiency: 82 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: N/A Creation Date: 6/15/2024 12:56 PM Notes:
Mild	Dark Mild	400 Litres	1.041	1.01	4.03	24.96	32.35 °L	138	0
Author: Boil Size: 407.93 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 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: 4/19/2024 10:51 AM Notes:
North Cro Irish Red	Irish Red Ale	5.25 Gallons	1.053	1.013	5.33	14.74	15.83 °L	138	1
Author: Jim Boudreaux Boil Size: 7.63 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 3/23/2024 5:55 PM Notes: 4 days before... Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Sat morning will work.). Day Before... Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water in kettle. Add all minerals and acid now. Check pH. Initial pH of brewing water: ________ Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 20 minutes after the mash is underway, ______________________________________________________________________ Brew Day... MASH-IN Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 3 degrees hotter than desired strike temperature. Remember, the pump is NOT on at this time! Initial water temp: 154 deg F Mash temp stabilizes at: 151 deg F TURN OFF HEAT! Make sure the heat is turned off! Quickly add all crushed grains to 154 deg F water, and stir rapidly. When temp is stabilized at 151 deg F, put lid on kettle and hold for 5 MINUTES. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes ______________________________________________________________________ Saccharification Rest (60 min) Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. Mash pH is taken after 10 minutes, after this rest begins, as mash was begun at mash-in, which took place for 10 minutes. Mash pH after mash-in (10 min): ________ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much ___________ _____________________________________________________ For the record... Near the end of the 60 min (about 50 min), take pH reading. pH reading near end of mash: ______________ Adjusted pH (if necessary): ____________ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD DARK GRAINS NOW. Hold temperature here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ RAISING THE GRAIN BASKET Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ________ PRE-BOIL GRAVITY: ___________ With Brew Commander set for the boil program, it's time to begin. Add FWH (first wort hops) hop addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil. 20 minutes to End of Boil Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss. 10 minutes to End of Boil Second hop addition. ADD SERVOMYCES. End of Boil SHUT OFF HEATER. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps... Whirlpool temp needs to be stabilized at 175 deg F. To make this happen, with whirlpool in place and wort flowing through chiller, turn on the hose water until it is coming out the exit end of chilling water hose, then shut off water. Wort temp will continue to drop. When wort temp is close as possible to 175 deg F, add the whirlpool hops, then continue whirlpool recirculation for 15 minutes. At end of 15 minutes time duration, turn chilling water back on, use ice chiller if necessary, and set flow rate to slow and steady. Cool down to as cold as you can get it. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ Oxygenation/Transfer to Fermenter With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast. _____________________________________________________________________ PITCHING THE YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. TILT HYDROMETER Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 68 deg F until gravity drops to 1.016, then raise it up to 70 deg F for 2 days. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 38 deg F. Hold at 38 deg F or lower, but not lower than 35 deg F. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to keg. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
Awesome Recipe	Scottish Export	20.8 Litres	1.038	1.01	3.78	0	18.54 °L	138	0
Author: Boil Size: 28.4 Litres 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: N/A Priming Amount: N/A Creation Date: 3/11/2024 2:58 AM Notes:
English ESB	Strong Bitter	5.25 Gallons	1.054	1.017	4.85	44.12	11.17 °L	138	0
Author: Boil Size: 6.88 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 3 oz Creation Date: 10/22/2023 6:46 PM Notes:
Test	Weissbier	6 Gallons	1.044	1.011	4.34	0	15.38 °L	138	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 84 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: N/A Creation Date: 9/28/2023 8:14 PM Notes:
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