All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Russian Imperial Stout Blend	Russian Imperial Stout	5.75 Gallons	1.111	1.031	10.52	93.43	40 °L	11.8K	1
Author: BrewHop Boil Size: 7.5 Gallons Boil Time: 90 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: 8/30/2012 4:24 AM Notes: Hit 155F on average. Pitched 2 packets of safale 04, maybe 3 in the future would be better? We shall see, might have to repitch some yeast to finish it off. Beer didn't attenuate as much as I would have wanted so I am going to pitch a starter of wyeast Scottish ale to get a bit more attenuation. Stalled at 1.040 and want it around 30.
Yorkshire Bitter	Best Bitter	23 Litres	1.042	1.012	3.93	33.04	9.63 °L	11.8K	2
Author: shepp1 Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 2.7 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: 5/23/2017 11:11 PM Notes:
Sumpin' Like Little Sumpin' Sumpin' Wheat IPA	Imperial IPA	20 Litres	1.074	1.017	7.47	61.78	4.58 °L	11.8K	1
Author: Solli Boil Size: 28.5 Litres Boil Time: 90 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: 170g Creation Date: 3/12/2013 2:55 PM Notes: IPA 2.0 recipe: WHEAT IPA Sumpin' Like Little Sumpin' Sumpin ' (Wheat IPA) (5 gallons/ 19 L, all- grain) OG =1.073 FG =1.018 IBU=63 SRM=8 ABV = 7.1% Ingredients 10.0 lb. (4.5 kg) 2-row pale malt 4.0 lbs. (1.8 kg) wheat malt 1.0 lb. (0.45 kg) flaked wheat 2.0 oz. (56 g) Victory® malt 2 whir/floc tablets (or 2 tsp. Irish moss) 9.8 AAU Nugget hops (90 mins) (0.75 oz./21 gat 13% alpha acids) 3 AAU Crystal hops (15 mins) (1.0 oz./28 g at 3% alpha acids) 8 AAU Cascade hops (15 mins) (1.0 oz./28 g of 8% alpha acids) 1.0 oz. (28 g) Chinook hops (2 mins) 1.0 oz. (28 g) AmarilloTM hops (2 mins) 1.0 oz. (28 g) Cascade hops (dry hops) 6.0 oz. (170 g) corn sugar (for priming) White Labs WLP090 (San Diego Super) yeast (2.5 qt./2.5 L yeast starter) Step by Step Adjust water chemistry for a pale beer. (If using RO or dis- tilled water, add Y. tsp. calcium chloride and % tsp. gypsum for every 6 gallons/23 L.) Mash grains at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes, adding hops at times indicated. Add whir/floc for final 15 minutes of the boil. Ferment at 67 °F (19 °C). Dry hop for 4 to 7 days. Changed the grain based on this table: http://kotmf.com/articles/maltnames.php Changed the hops to substitutes that my local dealer have.
Honey Brown Ale	Mild	5 Gallons	1.049	1.012	4.77	20.61	17.4 °L	11.7K	1
Author: Triple Threat Boil Size: 6.37 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.33 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: 9/19/2015 5:56 PM Notes:
Bourbon Whiskey Mash	Experimental Beer	5.5 Gallons	1.185	1.041	18.97	0	5.89 °L	11.7K	6
Author: Boil Size: 6 Gallons Boil Time: 20 Boil Gravity: 1.17 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2017 5:14 PM Notes: This is for a 5 gallon batch of bourbon whiskey mash.
Chocolate Peanut Butter Milk Stout	Sweet Stout	6 Gallons	1.061	1.019	5.48	31.86	37.99 °L	11.6K	3
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/22/2017 8:12 PM Notes:
120 Minute IPA Clone	Imperial IPA	10.5 Gallons	1.189	1.038	19.85	75.55	6.79 °L	11.6K	4
Author: Ozarks Mountain Brewery Boil Size: 12.5 Gallons Boil Time: 120 Boil Gravity: 1.159 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2013 12:44 AM Notes: American Ale (Wyeast Labs #1056) [2500.00 ml] Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary] In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil. Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet. 1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation. Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone. Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks. Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast. OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200. Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv. Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.
Peach Milkshake IPA	American IPA	5 Gallons	1.083	1.016	8.79	254.35	5.38 °L	11.6K	11
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2016 11:05 PM Notes:
Hoppy Lager	International Pale Lager	5.75 Gallons	1.05	1.014	4.82	40.62	3.85 °L	11.6K	0
Author: jakesnake2384 Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/17/2017 4:51 PM Notes:
Hazy Pale Ale	American Pale Ale	8 Gallons	1.049	1.012	4.83	33.51	4.43 °L	11.5K	3
Author: Boil Size: 9.66 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 66 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2017 7:37 PM Notes:
Bakke Brygg JuleAle 2016 20 L	American Brown Ale	20 Litres	1.064	1.014	6.54	42.81	21.63 °L	11.5K	9
Author: Bakke Brygg Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 69 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: Sukkerlake Priming Amount: 5,5 g sukker/L Creation Date: 8/31/2016 9:34 AM Notes: Mesking på 67 grader i 60 min, utmesk på 77 grader i 10 min (hvis mulig). Ønsker du en noe sterkere øl, kan du tilsette 0,5 kg lys spraymalt i kok, eller om du har plass i meskekaret ditt, kan du bruke 1 kg mer (Maris Otter) Pale Malt i mesken. Dette vil høyne OG'en din med omtrent 9 poeng (ved bruk av malt vil det selvsagt komme an på utbyttet ditt). Dersom du ønsker en krydret øl, kan du eksperimentere med klassiske "julekrydder" som ingefær, kanel, appelsinskall, muskat, koriander, stjerneanis osv. Men vær forsiktig med krydrene, de kan fort ta over smaksbildet i ølen totalt! Et relativt forsiktig utgangspunkt til 20 liter kan være: 20 g tørket appelsinskall, 5 min kok 5 g koriander, malt, 5 min kok 5 g ingefær, malt, 5 min kok Kjøl ned vørter til 17 grader før pitching av gjær. Gjæring på 17-18 grader under stormgjæring, 20 grader f.o.m. stormgjæring avtar, i totalt ~14 dager.
043: Grisette	Saison	40 Litres	1.031	1.006	3.22	30.18	2.12 °L	11.5K	0
Author: Alpha Project Boil Size: 48 Litres Boil Time: 90 Boil Gravity: 1.026 Efficiency: 95 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 26 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2015 12:40 PM Notes: Brewed: 21/01/14 Named: Spelt Grisette FR: 1.058 PB: 1.026 OG: 1.029 pH 5.3 FG: 1.004 ABV: 3.28% 22/01 - 1.020 23/01 - 1.013 26/01 - 1.004 27/01 - 1.004 28/01 - 1.004 Dry Hop 30g Motueka, 15g Simcoe Duty Paid: £10.87 Jan 15
Wit0915	Witbier	23 Litres	1.05	1.012	4.96	16.25	4.64 °L	11.5K	23
Author: Per Morten Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 78 Mash Thickness: 3 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: 9/30/2015 5:57 PM Notes: 12 gr. Koriander. 8+8 gr søte og bitre appelsiner.kok i 5 min. 1 ts gjæring ring 15 min. Mase. 50 gr 15 min. 68 gr. 60 min. 77 gr. 10 min. Kok 90 min
Electric IPA	American IPA	12 Gallons	1.063	1.014	6.55	59.25	6.73 °L	11.5K	12
Author: JonyMac Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 90 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 8:03 PM Notes: Fill HLT with 20 gallons: EB Strike Water: (1.25 mash thickness X 22.63 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.79 gallons - 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
Punk IPA (if Brewdog Were Trill)	American Pale Ale	23 Litres	1.06	1.014	6.09	38.22	5.5 °L	11.5K	12
Author: Jack F Baron Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 2.5 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: 2/19/2016 1:02 PM Notes:
ESB	Strong Bitter	5.5 Gallons	1.055	1.014	5.43	37.42	12.22 °L	11.5K	0
Author: Boil Size: 7.02 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/9/2019 1:40 AM Notes:
Murphy's Stout Clone	Irish Stout	5 Gallons	1.055	1.014	5.4	40.24	50 °L	11.5K	3
Author: Akwitayne Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 10/5/2016 11:33 PM Notes:
Irish Sunset	Irish Red Ale	21 Litres	1.052	1.012	5.27	30.16	13.96 °L	11.5K	1
Author: Rodrigo Wantuk Boil Size: 28.5 Litres Boil Time: 75 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: 2.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/21/2016 5:17 PM Notes: Manter a cerveja o mais SECA possivel, fazer conversao (alfa-amilase) de pelo menos 75 minutos, a menos de 65 graus (entre 62-65°C). Mash out pelo menos 10 minutos a 78 graus. COMO HIDRATAR O FERMENTO - Ferva o equivalente a 10ml de água para cada grama de fermento (de preferência no mesmo recipiente onde vai hidratar, como um erlenmeyer de borosilicato, que pode ser levado diretamente ao fogo). - Resfrie a água até a temperatura correta (eu normalmente fervo no dia anterior para não ter que ficar resfriando na hora, e então simplesmente aqueço um pouco na hora da reidratação para corrigir a temperatura... muito mais fácil). - Previamente, tire o pacote de fermento da geladeira para que lentamente ele fique na temperatura ambiente. - Abra o pacote do fermento e jogue lentamente na água, aos poucos. Se jogar o pacote de uma vez é possível que se forme pequenas "montanhas" de fermento seco. - NÃO MEXA, espere pelo menos 15 minutos antes disso. Mexer nesse momento também pode matar células pela agitação. - Depois de uns 15 minutos, se ainda existirem essas "morrinhos" de fermento, comece a mexer suavemente para desmanchá-los. - Comece então, de 5 em 5 minutos, a agitar suavemente a mistura para homogenizar. - Ao final, o líquido deve ficar como um creme um pouco mais líquido. - Se a temperatura da mistura estiver com uma diferença maior que uns 8º C para o mosto, adicione um pouco deste mosto no recipiente para lentamente equalizar as temperaturas. Choques de temperatura pode fazer o fermento gerar mutantes. - O processo inteiro de hidratação deve durar uns 30 minutos.
Franziskaner Clone	Weissbier	6 Gallons	1.045	1.005	5.24	15.71	2.84 °L	11.5K	11
Author: cbirbuet Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/26/2016 12:12 PM Notes:
Southern Tier Creme Brulee Clone	Sweet Stout	5.5 Gallons	1.108	1.03	10.3	17.27	50 °L	11.5K	7
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.095 Efficiency: 70 Mash Thickness: 1.2 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: 6/13/2016 6:56 AM Notes:
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