All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Coffee Porter	Robust Porter	5.5 Gallons	1.065	1.017	6.24	92.77	50 °L	14.3K	3
Author: Mikel Davis Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 Mash Thickness: 18 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/5/2017 1:28 AM Notes: 3 oz mild coffee at flame out 1.5 oz cocoa nibs (brazil) 2.5 100% cocoa
Citra & Raspberry IPA Smoothie	Fruit Beer	23 Litres	1.062	1.017	6.16	58.65	8.36 °L	14.3K	12
Author: mr_bridger Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2017 7:46 PM Notes: 2.1kg frozen Raspberries in grain bag into FV after 4 days. Citra Dry Hop 3 days before packaging / bottling, 14 Days total in FV. Taken from https://www.youtube.com/watch?v=SPhfto7hGao All Credit to Adam.
Young's Double Chocolate Stout Clone	Sweet Stout	5 Gallons	1.054	1.019	4.55	29.89	30.4 °L	14.3K	4
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2017 7:35 AM Notes:
Passion Fruit & Mango Sour Ale	Mixed-Fermentation Sour Beer	6 Gallons	1.045	1.009	4.61	0	4.22 °L	14.3K	3
Author: Quique Torres Boil Size: 6.5 Gallons Boil Time: 5 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2016 7:11 PM Notes: Sparge. Boil 5 min with 10 g sea salt. Chill to 104 F. Pitch 10 pills Swanson Lactobacillus Plantarum into kettle. Purge headspace with CO2 and clingwrap. Leave at room temp 86. Day 1, pH 3.50, put kettle into fermentation chamber at 68 F. Day 2, pH 3.11, transfer into carboy and aerate, pitch yeast and yeast nutrients. Day 5, 1 kg passion fruit puree, 2 kg mango puree. Day 8, dry hop, 0.75 oz Mosaic, 0.75 oz Citra. Day 12, kegged, pH 3.00, 4.7% ABV.
Christmas Spiced Mead	Metheglin	1 Gallons	1.154	1.035	15.68	0	15.05 °L	14.3K	3
Author: MontiChristo Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.154 Efficiency: 90 Mash Thickness: 1.5 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: 4/20/2016 3:14 AM Notes: Ingredients: (for 1 gallon) 1 tsp ancient forest tea 1 tsp Yerba mate 1/4 stick cinnamon 1/8 tsp mace 2 oz whole ginger pieces 2 allspice berries 1 tsp whole cloves 1 tsp whole nutmegs 1/8 tsp star ground anise 1/8 tsp star anise seeds 3 lb orange blossom honey 12 oz apple cider 2 clementines (no pits) 3 oz molasses 3 oz maple syrup Main Instructions 1. Start by making 2 cups of tea using all the spices down to the anise seed 2. Let it brew on the spice for about an hour, then strain through a French press and add to carboy. 3. Add 3 lbs orange blossom honey to a one gallon carboy. 4. Add 12 oz apple cider, 3 oz molasses, and 3 oz maple syrup 5. Add the juice of 2 cuties and peels without the pith. 6. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (add these again at 2/3 (approx 1.08) & 1/3 (approx 1.04) sugar break.) 7. Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice. 8. Add spring water to a 1/2 cup shy of one gallon. 9. Add a slurry of Wyeast 1388 or WPL500 (if 1388 is not available) Post Fermentation 1. Add one vanilla bean and age for 2-4 weeks or until desired vanilla flavor is reached. 2. Add 1tsp of rehydrated bentonite to clarify then cold crash for a week 3. Bottle with carbonation drops (1 per 250 ml). 4. Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December!
La Chouffe Clone	Belgian Golden Strong Ale	5.5 Gallons	1.071	1.008	8.31	28.75	4.57 °L	14.3K	2
Author: Mellenoma Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 78 ° F Priming Method: Corn Sugar Priming Amount: 136 grams Creation Date: 6/29/2017 1:14 AM Notes: Total Grain Lbs: 14.36 Total Water Qts: 14.51 - Before Additional Infusions Total Water Gal: 3.63 - Before Additional Infusions Tun Thermal Mass: 0.00 Grain Temp: 70.00 F Step Rest Start Stop Heat Infuse Infuse Infuse Name Time Time Temp Temp Type Temp Amount Ratio ------------------------------------------------------------------- Protein 1 30 123 123 Infuse 133 14.51 1.01 Sacch. 1 60 149 149 Infuse 210 7.41 1.53 Mashouty 1 5 169 169 Infuse 210 12.09 2.37 Total Water Qts: 34.01 - After Additional Infusions Total Water Gal: 8.50 - After Additional Infusions Total Mash Volume Gal: 9.65 - After Additional Infusions
Traditional Berliner Weisse	Berliner Weisse	11 Gallons	1.039	1.01	3.87	6.69	2.89 °L	14.2K	2
Author: liquid bread brewery Boil Size: 14 Gallons Boil Time: 45 Boil Gravity: N/A Efficiency: 72 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: 7/19/2012 12:09 AM Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend.
Pliny The Elder W/ Original Recipe Sheet	American IPA	6 Gallons	1.072	1.011	8.07	237.34	5.91 °L	14.2K	1
Author: Boozy Mcboozerson Boil Size: 9 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.5 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: 5/21/2019 3:42 PM Notes: This recipe is from the BYO Clone and the Zymurgy Article with Vinnie Cilurzo. Also I found a thread where an unhappy employee took a pic of the original recipe sheet from a brew in 2014. The hop schedule changes slightly due to variations and quality of available hops. The 2014 version is the only one that keeps the Amarillo hops which I have heard were in earlier versions of Pliny. Also I add the Acidulated Malt to control my PH, you can always just sub 2 row if not needed
Diamond Chocolate Coffee Porter	Robust Porter	5 Gallons	1.075	1.019	7.43	80.54	36.04 °L	14.1K	18
Author: Hopster 123 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/13/2015 10:20 PM Notes: On the brew date, I sanitized an 8 oz mason jar and filled with freshly brewed (strong) coffee and refrigerated it. Added coffee to keg prior to adding beer. I used the recipe from the Heretic Shallow Grave Porter, via Morebeer. I then made the coffee addition mentioned above to increase the coffee flavor. I have brewed this once before and it came out awesome. Heretic did a great job with the recipe. The coffee addition made it even better. This is a regular recipe for me! Strongly recommended.
Oktoberfest / Marzen	Märzen	5.5 Gallons	1.058	1.018	5.29	17.82	9.24 °L	14K	31
Author: sareinhart@yahoo.com Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2017 1:20 AM Notes: People LOVED this. They kicked a whole keg of it in one night. They are asking for it again. Basically copied from the Northern Brewer Oktoberfest Kit.
Bakke Brygg American IPA 50 L	American IPA	50 Litres	1.065	1.013	6.85	71.88	6.89 °L	14K	9
Author: Bakke Brygg Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 9/26/2013 4:01 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 40 l meskevann og 30,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
Bell's Two Hearted Ale Clone	American IPA	6 Gallons	1.07	1.016	6.99	68.13	6.96 °L	14K	12
Author: JonyMac Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2013 4:36 PM Notes: - Do iodine test pre-boil to ensure conversion was successful - Days 1-7 Primary - Days 8-14 Secondary - Days 15-21 add dry hops to secondary - Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours - Day 24 Rack to bright keg or bottle
Westmalle Tripel Clone	Belgian Tripel	6 Gallons	1.079	1.008	9.37	38.1	3.55 °L	14K	2
Author: gio Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 80 Mash Thickness: 1.5 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: 11/18/2016 11:15 PM Notes: Pitch yeast at 64, ramp up to 76 over 7 days Cold condition at 50F for 4+ weeks Repitch yeast 400ml starter and bottle with golden candi syrup 36g/gallon Hold at 72F for 2 weeks to carb, then condition 3-6 months
Tripel Karmeliet Original 17th Century Recipe	Belgian Tripel	6 Gallons	1.09	1.022	9.02	35.41	4.54 °L	14K	1
Author: Boozy Mcboozerson Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 81 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: 7/24/2019 9:43 PM Notes: Taken from the website Lost Beers: http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/ Oat malt can be substituted for spelt, as written in the original manuscript I used the step mash method common with traditional Belgian Tripels Protein Rest 122 25 minutes Saccharification Rest 147 60 minutes Saccharification Rest. 162 20 minutes Mash-Out 170 15 minutes
Chocolate Coconut Stout	Sweet Stout	6 Gallons	1.085	1.025	7.84	37.56	50 °L	14K	4
Author: Tradition Brewing Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 68 Mash Thickness: 1.25 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: 1/18/2017 4:50 AM Notes: Cold steeped black barley and dark chocolate over night in 4 quarts of water and added to boil at 10 minutes. Vanilla beans were split and scraped.
Hoppy Pils	German Pilsner (Pils)	5 Gallons	1.052	1.015	4.92	50.55	4.24 °L	14K	1
Author: k_mcroberts@hotmail.com Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2014 9:45 PM Notes: Ferment 2 weeks at no greater than 55F. Drop to 40 for 4 weeks to lager Dry hop w/saphir last 7-14 days 3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one. Tasted great and gravity down to 1.012 = ABV 5.2%
No Corn Syrup June 19	International Pale Lager	5.5 Gallons	1.056	1.014	5.52	16.82	5.21 °L	13.9K	2
Author: Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.044 Efficiency: 67 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: 1/21/2019 10:23 PM Notes:
GOAT HAZY IPA 23L	Specialty IPA: New England IPA	23 Litres	14.441	2.94	6.2	23.07	5.7 °L	13.9K	8
Author: Black Hops Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 13.3 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.7 bar Creation Date: 4/10/2020 10:25 AM Notes: 2:1 Chloride to Sulphate Ratio Mash pH 5.3-5.5 Wort pH 5.2-5.3
Pineapple Hefeweizen	Weizen/Weissbier	5.5 Gallons	1.054	1.013	5.28	15.37	6.68 °L	13.9K	3
Author: Meadhawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Corn Sugar Priming Amount: 8 oz Creation Date: 7/19/2013 8:00 PM Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy. Primary fermentation 10-14 days. Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days. OG 1.054 FG 1.010 ABV 5.78% OG 1.052 FG ABV
Shepherd Neame Spitfire Clone	Strong Bitter	22 Litres	1.055	1.011	5.75	34.89	10.64 °L	13.9K	4
Author: Tom Davis Boil Size: 28.6 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2016 6:52 AM Notes:
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