All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Corona19 Had Enough Probably NOT Ale Ver.2	Cream Ale	5 Gallons	1.051	1.011	5.17	17.28	4.35 °L	698	0
Author: sloughbrewer Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.75 oz Creation Date: 4/4/2020 4:12 PM Notes: Version 2 --Tired of hearing about COVID-19 virus Probably NOT because its gone, the beer that is, not the virus . Still in lock-down CA. shift over to all grain --edited style to be Cream Ale, went with Flaked Rice and Crystal malty 10-15L to lighten it up. A Corona with Flavor!! Light and easy drinking on a hot day.
Apple Cider Mead	Cyser (Apple Melomel)	0.75 Gallons	1.081	1.004	10.15	0	6.21 °L	698	1
Author: Boil Size: 0.75 Gallons Boil Time: N/A Boil Gravity: 1.081 Efficiency: 80 Mash Thickness: N/A 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: 4/23/2023 6:28 AM Notes:
Festbier - Brew It Bru	Festbier	22 Litres	1.054	1.008	6.06	20.18	5.96 °L	698	5
Author: Brew it Bru Boil Size: 25.5 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 76 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.69 bar Creation Date: 9/15/2022 10:23 AM Notes:
Oktoberfest	Märzen	22 Gallons	1.061	1.014	6.16	20.54	11.73 °L	698	0
Author: Aaron D. Boil Size: 26 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 65 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2022 6:33 PM Notes:
Mango Cider Spring '22	Cyser (Apple Melomel)	5 Gallons	1.088	1	11.6	0	7.44 °L	698	0
Author: Vonnyp2 Boil Size: 5 Gallons Boil Time: N/A Boil Gravity: 1.088 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: 4/27/2022 5:09 PM Notes: OG 1.075 Added 5 lbs mango chunks after 2 days Racked to secondary, aged 14 weeks. Back sweetened with 12oz wildflower honey and one can apple juice concentrate. Half a bottle of mango flavor. Next time will use a better quality apple concentrate and better mango flavor brand
Little Red Lager	International Amber Lager	11 Gallons	1.057	1.015	5.47	12.01	12.07 °L	698	1
Author: pourboy Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 14.15 psi Creation Date: 1/25/2022 6:54 PM Notes:
Hopped Henley's Cider	Fruit Cider	5 Gallons	1.046	1.01	4.81	0	6.21 °L	698	0
Author: rmosolgo Boil Size: 5.04 Gallons Boil Time: N/A Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 2.5 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: 11/2/2021 6:52 PM Notes: 10/30/2021: - 5 gallons apple cider from Henley's (presumably raw, Jonagold) - Heat to 95F - Add 1oz Citra hops pellets - Add 1tsp Hornindal Kveik - Stir, pour into fermenter - Bottle when fermentation is complete I'm hoping kveik will outpace any spoilage agents in the raw cider, and maybe the hops will help, even though they're not boiled. I considered a boiled hop tea instead of straight pellets, but I didn't want too much bitterness. Slow bubbles at 4h, steady bubbles at 10h. Slowed down again 72h, but still going. -------- Turned out great. Very cloudy, but tart, earthy and fizzy. --- If was doing it again, I might brew a hop tea in a little side pot while the juice is heating up.
Pina Colada Gose 10 BBL	Fruit Lambic	310 Gallons	1.081	1.037	5.73	9.74	4.49 °L	698	0
Author: Jake Phipps Boil Size: 312 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 80 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: 11/4/2020 3:35 AM Notes: Aged in a American Oak Coconut Rum Barrel. Flavor profile of Woody, Caramel, Vanilla, Cinnamon, and nutmeg. Lightest Char I can find on the barrel. Do not want color, just flavor of the coconut rum. Kettle Sour over the weekend
Peach Tea Mead	Other Fruit Melomel	5.5 Gallons	1.062	1.002	7.75	0	3.37 °L	698	0
Author: BenKainz Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.113 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: -12 psi Creation Date: 7/20/2020 11:18 PM Notes:
Summer Nights Grapefruit Pale Ale	International Pale Lager	17.5 Gallons	1.051	1.009	5.51	39.93	8.93 °L	698	0
Author: Todd Burns Boil Size: 19 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.5 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: 5/16/2020 12:34 PM Notes:
Awesome Recipe	Belgian Dubbel	5.5 Gallons	1.07	1.013	7.51	18.75	17.28 °L	698	0
Author: Tim Wulf Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2015 4:54 PM Notes:
How Did Rapunzel Even Wash That Much Hair?	Kölsch	5.5 Gallons	1.056	1.013	5.67	26.61	4.93 °L	698	1
Author: Ex Libris Beer Co Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 83 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 11.04 psi Creation Date: 2/5/2020 7:53 PM Notes:
Úri Muri Berliner Weisse	Berliner Weisse	21 Litres	1.041	1.008	4.37	7.13	3.47 °L	698	0
Author: Boil Size: 25 Litres Boil Time: 15 Boil Gravity: 1.036 Efficiency: 68 Mash Thickness: 3.14 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: 1/23/2020 1:30 PM Notes:
First Lager- Fast Lagering	International Pale Lager	6 Gallons	1.057	1.015	5.57	24.18	3.26 °L	698	0
Author: Feels Good Brewing Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.75 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2018 6:41 PM Notes: Step 1: Primary Fermentation Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. I’ve found the time this takes is dependent on 2 primary factors: 1. Original Gravity: a 1.080 Doppelbock is going to take longer to reach 50% attenuation than a 1.048 Helles. 2. Yeast Type: in my experience, rehydrated dry lager yeasts take 12-36 hours longer to show signs of active fermentation compared to liquid yeasts built up in starters or even slurry harvested from a prior batch. I originally advised leaving the fermenting beer at primary temp for 5 days assuming folks were checking SG prior to making temp changes. This was a mistake on my part. While it is possible even high OG beers will reach 50% attenuation in this amount of time, I’ve heard from a couple folks who experience differently. As such, here are my new better-safe-than-sorry recommendations: OG OF WORT YEAST TYPE APPROXIMATE PRIMARY TIME ≤ 1.060 OG Liquid 4-7 days ≤ 1.060 OG Dry 5-8 days ≥ 1.061 Liquid 6-10 days ≥ 1.061 Dry 7-14 days Another factor worth considering is your preferred primary fermentation temperature, as yeast is going to work a bit faster at 54°F (12°C) compared to 48°F/ (9°C). The original 5 day recommendation will likely hold true for most folks, as it has for me, I just want to emphasize the importance of taking SG measurements prior to making temp changes. Step 2: The Ramp Up Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days. Alternate Option Keep the temp probe attached to the fermentor and forgo the incremental temperature increases but immediately setting your regulator to 65°-68°F (18°-20°C). While I still prefer the more gentle approach to temp increases, I’ve heard from many people have had great success using this slightly less time-consuming approach. Step 3: The Ramp Down When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear. Alternate Option 1 Setting the regulator to 30°-32°F (-1°-0°C) without gradually stepping the temp down will shave 2-3 days off of the entire process. Many brewers have done this with positive results, myself included, though I still tend to prefer the original method if only to reduce the amount of airlock fluid that gets sucked into the beer as it crashes. Alternate Option 2 If super bright beer is something you pine for, as I do, and you’re okay with putting animal products in your beer, as I am, consider adding gelatin once the temp of the beer has reached 50°F (10°C). In my experience, this has significantly decreased the amount of time required for the beer to clear to commercial levels, I usually end up kegging 24-48 hours after adding the gelatin. Step 4: Packaging & Storage Once the beer is clear, it’s ready to be packaged, the process of which is obviously different depending on whether one uses kegs or bottles. Yes, bottle conditioning is absolutely possible with this method. For Those Who Keg… Simply transfer the cold and clear beer to your keg, place it in your keezer on gas, and leave it for 3+ days before enjoying! Using my typical kegging/carbonation method in conjunction with gelatin, I’ve found the beer is usually ready for consumption after about 5 days of “lagering” in my keezer, while others swear their beers peak after 2 weeks or so of cold storage. This is likely an issue of subjective preference mixed with a sprinkle of confirmation bias, but regardless, do what you works best for you!
Belgian Strong Dark	Belgian Dark Strong Ale	11 Gallons	1.076	1.014	8.17	38.59	13.69 °L	698	1
Author: rich.miller114@gmail.com Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: forced carbonation Priming Amount: N/A Creation Date: 12/4/2017 4:51 PM Notes: - 12ml lactic acid added to strike water - Dissolve sugar in kettle during sparge, stir to avoid burning. - pitch (onto yeast cake) at 68F, ferment at 68 for 48 hours. Let free rise to 80F (no more than +3F per day)
Iowa Mead	Semi-Sweet Mead	1 Gallons	1.105	1.001	13.61	0	4.5 °L	698	1
Author: supercow Boil Size: 1 Gallons Boil Time: N/A Boil Gravity: 1.105 Efficiency: 95 Mash Thickness: 1.45 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: 11/28/2017 2:29 PM Notes:
Apple Pie Ale	Fruit Beer	5 Gallons	1.057	1.012	5.87	23.23	21.3 °L	698	1
Author: dshaver2000 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 55 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: 10/16/2017 2:20 PM Notes: Soak in 1/2 cup of bourbon for a couple of days: --peels of 4 large apples -- 1 cinnamon stick -- 1 tsp. cassia chips -- 2 cloves -- 1/2 vanilla bean
Burning Ankles Summer Ale	Spice, Herb, or Vegetable Beer	16 Litres	1.053	1.013	5.24	30.7	3.7 °L	698	1
Author: Ale Conner Boil Size: 17.5 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: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2017 1:41 PM Notes:
Vienna - Partial	American Light Lager	38 Litres	1.049	1.011	4.95	19.27	9.94 °L	698	0
Author: brooo Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: 3 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: 4/15/2017 11:37 PM Notes:
Hefeweizen	Weissbier	5.5 Gallons	1.049	1.012	4.84	12.53	3.02 °L	698	0
Author: mleathers777 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2016 4:28 PM Notes:
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