All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Nut Brown Ale	Dark Mild	5.5 Gallons	1.056	1.015	5.45	9.5	19.2 °L	2K	5
Author: Grass Blade Boil Size: 8 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: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/2/2016 9:49 PM Notes:
Ghost Town Nose Goblin Double IPA	American IPA	5.5 Gallons	1.073	1.008	8.46	141.6	4.25 °L	2K	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.134 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: 2/26/2023 2:14 AM Notes: ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 67% OG: 1.076 FG: 1.006 IBUs: ~95–100 ABV: 9.2% MALT/GRAIN BILL 14 lb (6.4 kg) Rahr North Star Pils 5 oz (142 g) Weyermann Acidulated HOPS & ADDITIONS SCHEDULE 2 oz (57 g) whole-cone Strata at mash hops 2.9 ml CTZ hop extract at 60 minutes [16 IBUs] 1.5 ml CTZ hop extract at 30 minutes [6 IBUs] Yeast nutrient and Whirlfloc at 10 minutes 1.6 oz (45 g) Strata at 5 minutes [11 IBUs] Whirlpool additions 15 oz (425 g) dextrose 2 oz (57 g) Mosaic Cryo [34 IBUs] 2 oz (57 g) Nelson Sauvin [18 IBUs] 1 oz (28 g) Mosaic [9 IBUs] 1.7 ml Simcoe hop extract [2.5 IBUs] Dry-hop additions 4 oz (113 g) each Mosaic Cryo, Nelson Sauvin, and Strata; 2 oz (57 g) Mosaic, and 1 ml ALDC enzyme YEAST White Labs WLP001 California Ale DIRECTIONS Mill the grains and mash at 147°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, add dextrose and mix in well, then do a whirlpool step: Stir or recirculate to create a vortex, chilling the wort to 180°F (82°C) or topping up with cold water to reach temperature. Add the whirlpool hops and allow 60 minutes to steep. Chill to 60°F (15.5°C), oxygenate thoroughly, and pitch plenty of healthy yeast. Ferment at 62°F (16.7°C) until the gravity has dropped to about 1.020, then allow free rise to 68°F (20°C). When fermentation is complete and the beer has been at terminal gravity for 3 days—usually by Day 8—add dry hops and ALDC (an enzyme that inhibits the production of diacetyl). Drop/remove hops 2 days after dry hopping. After 2 more days, drop hops again or rack and test for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). Crash, package, and carbonate to about 2.65 volumes of CO2. BREWER’S NOTES Mash: You can easily hold the mash for an hour to help ensure full conversion. Don’t raise the temperature for a mash-out step, and sparge with 168°F (76°C) water, not higher. Oxygenate: Use plenty of oxygen—I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system. Efficiency: This beer is not designed to be a high yielder, and those hops will soak up some wort. If volume is your concern, try to get 6.5 gallons (25 liters) into your fermentor. Using a foam inhibitor such as Foam Blast, FermCap, or HopAid can help keep your yeast in the fermentor, to help ensure a healthy fermentation. pH: I target a wort pH of 5.1 at knockout. So, depending on what the pre-boil pH is, I’ll adjust at whirlpool after adding hops.
Session IPA	American IPA	7 Litres	1.041	1.009	4.22	18.83	4.13 °L	2K	0
Author: Griffdabrew Boil Size: 10.5 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: 9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: Bottle condition Priming Amount: 26g table sugar Creation Date: 9/11/2017 4:55 PM Notes:
Drunkinator	Doppelbock	25 Litres	1.084	1.021	8.24	23.15	15.86 °L	2K	4
Author: John Abrahamsen Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: Force Priming Amount: N/A Creation Date: 10/30/2016 6:55 AM Notes: 7 days or 50% AA at 8c. 5 days at 20c. 3 days at -1c with gelatin. Drink.
Dzik	Extra Special/Strong Bitter (ESB)	21 Litres	13.588	3.724	5.31	38.08	12.12 °L	2K	1
Author: zgoda Boil Size: 26 Litres Boil Time: 75 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2013 7:39 AM Notes:
White Coffee Chocolate	Dry Stout	3 Gallons	1.084	1.026	7.57	37.12	10.19 °L	2K	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 65 Mash Thickness: 1.5 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: 8/26/2016 3:51 PM Notes: Off the top of my head, I think that was about where we finished. I think we had an OG of 1.072 and an FG of 1.015. 7.5% ABV, but you wouldn't know it when you tried it. At start of fermentation, begin soaking 4-8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation). We used 4oz of Ecuadorian cacao nibs along with 2oz of Dominican cacao nibs from Ethereal Confections. We replaced the idea of using cold brew coffee concentrate with using whole beans. As far as adding the beans, we just bagged some whole beans in a sanitized mesh bag and put them into the fermenter 36 hours prior to kegging. At over 8%, we figured there was enough alcohol to combat any problems
Rye Dubbel	Belgian Dubbel	5.5 Gallons	1.069	1.016	6.96	25.94	18.41 °L	2K	0
Author: jlongstreet Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 75 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: 11/10/2015 5:20 PM Notes:
Dorymans Dark Ale	Classic Style Smoked Beer	5 Gallons	1.068	1.018	6.54	77.24	30.55 °L	2K	0
Author: DustyBrew2006 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.2 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: 9/2/2015 2:30 AM Notes: Mash was 153 degrees 1hr 10 min OG was 1.052 Not enough flavors -watery IBU's are off.
Hoppy IPA - One Gallon	American IPA	1 Gallons	1.068	1.011	7.42	74.31	12.68 °L	2K	1
Author: enrique Boil Size: 1.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 55 Mash Thickness: 1.5 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: 8/24/2015 8:29 PM Notes:
Sierra Nevada Pale Ale Experiment	American Pale Ale	7.5 Gallons	1.055	1.012	5.69	37.8	6.58 °L	2K	1
Author: Ozarks Mountain Brewery Boil Size: 10 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2015 10:39 AM Notes: Like always I do a whirlpool from the end of the boil till the temp reaches 170, this can take a while but its worth it you could go as far as to use 1 ounce at 2 then dry hop 1.5 ounces, I chose not to dry hop this time and it worked worked only because I have a whirlpool pump now and its automatic this turned out perfect, yes you use a lot of cascade, but I had a pound in the fridge and decided to try this, I couldn't be happier, follow the recipe exactly, scale it to your size and you will be happy, enjoy
Hoppy Stout	American Stout	20 Litres	1.063	1.02	5.68	70.89	44.52 °L	2K	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/15/2017 2:20 AM Notes: 2 L starter 3 days before with 002 slurry.
Andes Mint Stout	Sweet Stout	4.75 Gallons	1.059	1.02	5.12	28.45	36.85 °L	2K	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 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: 7/23/2017 3:16 PM Notes: LHBS out of dark munich, substituted in aromatic
Weizenbock Aussy	Weizenbock	11 Litres	1.067	1.017	6.57	23.5	20.47 °L	2K	1
Author: steinmb Boil Size: 14.7 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 63 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2014 5:44 PM Notes: Experimental one. Big and complex malt flavor. Make sure you pitch low, (13C) and keep it around 16 through high karusen. This reduce the banana flavors. You can also replace WLP300 with WLP380 if you like less banana.
McEwans Champion Clone	Wee Heavy	19 Litres	1.073	1.014	7.74	32.1	18.85 °L	2K	1
Author: AHarper Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 63 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 86.5 g Creation Date: 2/1/2022 8:22 PM Notes: This is somewhat complex but it - the original - is one of my favourite commercial beers. I HOPE this works out as I have yet to brew it but it follows other similar clones of the same beer. I tried to balance strength, maltyness and colour with enough bitterness to make it work.
McTony's Irish Red Ale	Irish Red Ale	5.5 Gallons	1.06	1.016	5.79	23.34	21.15 °L	2K	1
Author: TampaTony Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 73 Mash Thickness: 1.35 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: 8/6/2013 12:20 PM Notes:
Biscuits And Honey	Extra Special/Strong Bitter (ESB)	5.5 Gallons	14.876	2.944	6.44	47.82	9.64 °L	2K	11
Author: Ericm53 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 11.1 Efficiency: 79 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2015 2:48 PM Notes:
Simple American Stout	American Stout	5.25 Gallons	1.057	1.01	6.15	43.82	33.15 °L	2K	2
Author: Genus Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/2/2017 7:03 PM Notes: This is a very simple, but tasty American Stout.
Session NEIPA	American IPA	3 Gallons	1.041	1.012	3.75	35.72	4.27 °L	2K	0
Author: ABCS brewing Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.021 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/19/2017 12:17 AM Notes:
Guava Catharina Sour	Wild Specialty Beer	19 Litres	1.05	1.01	5.23	0	3.37 °L	2K	3
Author: HKirkham Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/1/2018 3:52 PM Notes: Rehydrate lacto in warm water. Co-pitch lacto and sacc into fermenter Dry hop at 3.6 ph / desired sourness 2019 Scottish Craft Brewers Competition Winner - People's Choice 2021 Scottish National Homebrew Competition 2nd Place - Fruit Spice and Vegetable Beers (with Coconut and Pineapple instead of Guava)
24. Dawn Patrol IPA	Specialty IPA: Black IPA	5.5 Gallons	1.055	1.011	5.79	111.97	41.37 °L	2K	1
Author: Steven.bofferding@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: 4.5 oz Creation Date: 6/1/2014 5:42 AM Notes: 1st: Specialty Beer Seoul Homebrew Club Fall Throwdown 2014 Hop Changes for next brew: 1 1.25 oz HCCWW 2 no change 3 no change 4 no change 5 1 oz HCCWW 6 1 oz HCCWW 7 no change
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