All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lemon Hefeweizen	Weissbier	4.75 Gallons	1.034	1.009	3.28	137.24	7.59 °L	2.7K	1
Author: mococa88 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.025 Efficiency: 35 Mash Thickness: 1.5 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: 2/6/2017 12:22 AM Notes:
Russian Imperial Stout 3	Russian Imperial Stout	5.75 Gallons	1.091	1.018	9.51	81.44	40 °L	2.7K	0
Author: BrewHop Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 59 Mash Thickness: 1.1 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: 3/31/2014 3:27 PM Notes: Brewed 7/20/14. Strike water was 174F and it was about 152F. Recirculated about a gallon and a half down to 150F. I added 1lb rice hulls because when recirculating it got a bit stuck. I adjusted my mill gap recently so that might be a factor. Ph reading was 5.2 which was what was supposed to be predicted. Mash was very thick and could have maybe used more water. Vorlaugh was a bit slow maybe due to a lot of grains. Sparge was under by about a half gallon so I heated a half gallon more and sparged with that. Boil OG was 1.068 which puts the kettle efficiency at 73% which is a bit low. I believe I actually had about 8.75 or 9 gal pre-boil which probably wasn't that good. Efficiency was way down again. I didn't boil off enough so maybe that is why. Had about a half gallon extra in the boil. The huge drop in efficiency might be because of that. Pitch was about 72F and I cooled it to drop it a bit more. Ended up being about 64F and fermentation. 7/21 morning, fermentation has started and is sitting at about 65F. By evening it had drifted up to 69F so I cooled it back to 66F. I also added 6oz of turbinado to kick the OG and alcohol up a bit more. 7/22 the brew heated up to about 70F by morning so I cooled it down to about 66F. Might have cooled down lower than 66F, but by night time it was at 67F. 7/23 morning the brew had heated up to 70F cooled it to 68F. Was still sitting at 68F by evening. 7/24 out of swamp today, temp about 71F. It finished fermenting at about 75F as it has been quite hot. Took a gravity reading on 8/20/14. Fermented a bit more than expected but it tastes awesome. FG is a bit lower than I wanted but we shall see how the body holds up with a bit of age and carbonation. Prolly from the extra sugar. Kegged 8/22/14. Force carbed it and bottled all of it on 2/3/15, bottle code RS3. Beer had a very nice coffee and dark chocolate notes. Very smooth and balanced with a nice body despite it fermenting down more than desired.
King Ludwig's Dunkel	Dunkles Weissbier	5.5 Gallons	1.058	1.014	5.72	17.08	16.36 °L	2.7K	1
Author: rruyle99 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.75 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: 11/12/2016 9:18 PM Notes: Mash Gravity 1 g - 1.053 2 g - 1.048 3 g - 1.048 4 g - 1.044 5 g - 1.046 6 g - 1.040
Dead Simple Hefeweizen	Weissbier	5 Gallons	1.049	1.011	4.9	10.9	3.38 °L	2.7K	0
Author: Maltose Falcons Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 9/4/2021 1:53 AM Notes: Special Instructions / Notes: Mix 2 lbs of the extract with 2 gallons of boiling water (off the heat). Boil for 60 minutes adding the hops as indicated. Add the remaining 3 lbs of extract with 10 minutes remaining in the boil (again off the heat) Transfer to the fermenter. Top up with enough cold water to reach 5 gallons. Ferment between 65-69F for 1 week before bottling or kegging.
Cherry S-Hour	Berliner Weisse	3 Gallons	1.069	1.01	7.65	10	7 °L	2.7K	6
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/30/2018 12:14 PM Notes:
Belgian Pine Citra Abbey Ale	Belgian Pale Ale	18 Litres	1.045	1.011	4.39	14.44	5.3 °L	2.7K	1
Author: eRicpHtgr Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 50 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/2/2017 10:10 AM Notes:
Ridin' The Pine Pineapple IPA 1.5	Double IPA	1.5 Gallons	1.069	1.019	6.56	153.56	6.39 °L	2.7K	1
Author: Professor Zymie Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 72 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2017 1:04 AM Notes: BRY-97 is recommend for dry yeast
Steve's Rye Amber Ale	American Amber Ale	6 Gallons	1.05	1.011	5.12	32.97	13.31 °L	2.7K	0
Author: gorefisted@gmail.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 1.75 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: 3/1/2015 12:59 AM Notes: A rye amber ale for Steve at Barismo. Several new techniques are being attempted with this one, even though it's not really for us. First off, we milled the rye separately and are allowing it to kind of "pre-convert" for 15 minutes, then adding the rest of the grain. and striking in as normal with a traditional protein rest schedule. The second thing we're trying is a whirlpool hop stage at flame-out. 3/1/15: Brewed this today. Went off pretty well, no real major hangups despite introducing a couple new techniques. No idea if either is going to have an appreciable influence on the finished beer, but we'll have to see. Hit our OG spot-on and it seems like it's going to ferment perfectly well. More updates soon. 3/8/15: Thiefed sample for gravity reading and tasting. Nailed the FG - 1.012, attenuation only 1pt better than anticipated. Final abv should be 4.99%. Pre-conditioning tasting notes: Subtle, quaffable. Solid stylepiece highlighting balance almost to a flaw; mild malt breadiness, just enough hops, could use a bit more. I think our cascade being lower AA than anticipated cost us a few ibus. Drinks like a commercial amber without the nasty adjunct taste of stale corn. Would crush this on a summer's day. Going to carb heavy to add mouthfeel and hopefully make the beer more interesting. 3-22-15: Bottled into 12oz bottles. Added .75 cups corn sugar to prime. Pipetted 2mL of yeast into each bottle. Yielded exactly 48 bottles, and one bomber which will be ours.
Papa Doc IPA	American IPA	5.5 Gallons	1.064	1.012	6.75	90	12.59 °L	2.7K	3
Author: IraSurefire Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 60 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: 10/21/2014 10:31 PM Notes: First place in Dexter's Pub/Lakefront brewery Madison Craft Beer Week Homebrew contest. First place in American IPA and Best overall American Style in the Wisconsin State Fair Homebrew Competition.
Autumn #03 - FH Harvest Moon	Bière de Garde	5.25 Gallons	1.07	1.019	6.64	30.76	18.93 °L	2.7K	0
Author: bret america Boil Size: 6 Gallons Boil Time: 70 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2015 10:41 PM Notes: OC Fair 2016 - Honorable Mention - rated 39 (category 24c) brew day - 10/24/2015 yeast starter - no Mash Efficiency Vie - 36 x 9 / 5.5 = 59 Rye - 29 x 3 / 5.5 = 16 MW - 39 x 0.25 / 5.5 = 2 SB - 30 x 0.25 / 5.5 = 1 Total - 78 PPG = 58*5.5 / 12.5 = 25.5 (target 30ppg) Efficiency = 58 / 78 = 75%
Bavarian Weissbier	Weizen/Weissbier	29 Gallons	1.044	1.009	4.57	14.39	4.74 °L	2.7K	0
Author: recreation brewery Boil Size: 33 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2013 10:30 PM Notes: pitched at 59* on 07-06-13, fermented at 62*. DME only added to increase S.G. after coming in low, like it seems like I always do with Hef recipes.
Blood Ogre	Russian Imperial Stout	5 Gallons	1.166	1.025	18.52	48	50 °L	2.7K	2
Author: Zak Stamps Boil Size: 7 Gallons Boil Time: 70 Boil Gravity: 1.119 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 78 ° F Priming Method: Maple Syrup Priming Amount: .30 Creation Date: 6/30/2015 5:29 AM Notes: Soak french oak spirals in bourbon for at least 2 weeks in buffalo trace bourbon, allowing the bourbon to completely submerge the spirals so that they fully soak up the bourbon. When adding the Star Anise to the boil (10 left), crush the star into small pcs and leave in during the cool down this way it stays during the fermentation process. taste when racking to secondary, add 0.5 oz more (if needed) pitch one vile of the WLP099 Super high Gravity Yeast starter in the Primary for 10 days. Once fermented, add in another 0.45 lb of Maple Syrup and 1oz Turbinado sugar and pitch another vile of WLP099 Super high Gravity Yeast starter to for another 10 days adding bourbon, vanilla, cacao and French oak spirals. Rack into secondary keeping the oak spirals for 14 days before bottling, priming with maple syrup.
Elf Hunter Barleywine	English Barleywine	5.5 Gallons	1.095	1.022	9.56	65.55	17.39 °L	2.7K	1
Author: vbnr12 Boil Size: 7.9 Gallons Boil Time: 120 Boil Gravity: 1.066 Efficiency: 65 Mash Thickness: 1.25 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: 6/6/2013 9:11 PM Notes:
Jack Black	Imperial Stout	27 Litres	1.099	1.016	11.91	73.5	50 °L	2.7K	0
Author: Shølbryggeriet Boil Size: 34.7 Litres Boil Time: 120 Boil Gravity: 1.077 Efficiency: 60 Mash Thickness: 3.36 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: Muntons Carbonation Drops Priming Amount: 1 per 0.5l bottle Creation Date: 3/11/2016 6:25 PM Notes: (Updated after first attempt which ended in extended usage of malt extract to get up to an acceptable OG.) - No sparge, just drip off for 20 minutes - Oak chips soaked in Bourbon for 11 days - 6 packags of yeast sprinkled directly onto wort - Primary fermentation: 12 days at ca 20*C - Then added oak chips incl. bourbon marinade - Secondary fermentation: 9 days at ca 20*C
085 Cascade Smash Session IPA	American IPA	5.5 Gallons	1.054	1.015	5.07	84.51	6.97 °L	2.7K	1
Author: BrouHaHa Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2016 3:46 PM Notes:
Golden Promise SMaSH	American Pale Ale	23 Litres	1.05	1.012	4.9	29.87	4.96 °L	2.7K	1
Author: Homebrew Fanatics Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/18/2017 12:10 AM Notes:
Half Dark Pivo	Czech Amber Lager	6 Gallons	1.055	1.013	5.53	30.72	11.91 °L	2.7K	9
Author: Susquehanna Lagerhaus Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2018 4:59 PM Notes: Note our brewhouse Efficiency, Scale to fit! Ferment: 14-Days @ 50F 7-Days @ 68F Lager: 7-14 Days @ 45F Cold crash: 2 Days @ 38F Keg: 36Hr @ 38F/30PSI Bottle: Target 2.4 volumes CO2 03/05/2019 2019 Lancaster Iron Brewer VII ~2nd Place Lager Category ~BJCP Category 3C combined average score of 39.5 ~Was recommended to increase malt character and mash lower for higher attenuation and add 5-10 IBU's of bittering hops https://reggiebeer.com/ReggieWeb.php?Web=1000418 03/13/2019 Changed Malt Bill- Removed Black Patent Added Melanoidin, Chocolate Rye, De-bittered Black Changed Hop Schedule- Decreased 60min Perle Added 60/30min Saaz 05/26/19 Changed Yeast to WLP802 CZECH BUDEJOVICE 01/14/2020 Changed hop schedule added Styrian Holdings 03/08/2020 2020 Lancaster Iron Brewer 3b Czech Amber Lager, BJCP official score 42/50 -1st Place Lagers -1st Place Best of Show -2020 Brewer's Choice Award ~Feedback: less roasty malt & a touch more ibu's https://reggiebeer.com/ReggieWeb.php?Web=1000526
Don't Talk Saaz To Me!	Czech Premium Pale Lager	5.25 Gallons	1.057	1.016	5.46	45.63	3.23 °L	2.7K	1
Author: craigweiser Boil Size: 7.49 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/3/2015 3:17 AM Notes:
DDH IPA	American IPA	5 Gallons	1.078	1.018	7.83	146.17	14.29 °L	2.7K	0
Author: callen625 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 60 Mash Thickness: 1.5 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: 1/8/2018 11:19 PM Notes:
Pilsner Urquell Clone	Czech Pale Lager	25 Litres	1.051	1.011	5.21	36.15	3.61 °L	2.7K	1
Author: AtleR Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 10 ° C Priming Method: co2 Priming Amount: 0.57 bar Creation Date: 2/14/2020 9:39 PM Notes:
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