All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Porter	Robust Porter	4.5 Gallons	1.07	1.017	6.97	29.73	29.36 °L	683	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: 1.288 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: 10/21/2017 6:33 PM Notes: I had originally planned this beer to have an OG 1.060, but due to upgrade in my equipment and method, I had 11% better efficiency than I had expected, from 61% to 72%. The recipe has been edited to reflect the actual OG of 1.070 I had on 10/29/17.
B.A. Nickles	Russian Imperial Stout	8 Gallons	1.105	1.028	10.06	67.92	50 °L	683	2
Author: thisiskaleb@hotmail.com Boil Size: 11.23 Gallons Boil Time: 75 Boil Gravity: 1.091 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/21/2021 5:45 PM Notes: DIRECTIONS Do a single infusion mash at 150°F (66°C) for 60 minutes. In order to create enough high-gravity wort, you can use a larger mash tun (10 gal/38 l), combine two mashes in the kettle, or supplement with malt extract. After sparging, boil for 60 minutes, following the hops schedule. Add the clarifying tablet and yeast nutrient (to ensure a healthy fermentation) at 15 minutes. Cool the wort to 66°F (19°C), aerate it or add oxygen prior to pitching, and pitch the rehydrated yeast. (If you’re using liquid yeast, be sure to make an adequate yeast starter.) Ferment at 66°F (19°C) (see Brewer’s Notes for more details). Be sure to use a blow-off tube! BREWER’S NOTES Brewing an imperial stout can be challenging. Here are some tips to help. Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (20s Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation. Be sure to check your gravity during fermentation to be aware of any potential fermentation issues and to know when you have reached your target gravity. After 2−3 weeks in the primary, rack the beer off the yeast cake into a secondary fermentor for an extended conditioning period of 2−4 months. Purge the fermentor with CO2 if possible, and keep it in a dark area that has consistent temperatures in the low 60s Fahrenheit (mid teens Celsius).
2020 Spring IPA	English IPA	5.5 Gallons	1.05	1.013	4.81	45.62	24.57 °L	683	1
Author: Colton Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 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: 4/9/2020 6:32 PM Notes:
Guiness Stout	Dry Stout	6 Gallons	1.044	1.011	4.33	28.83	26.42 °L	683	1
Author: Peter De Jong Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 3/19/2020 2:14 AM Notes:
Brewdog Citra Single Hop (almost)	English IPA	23 Litres	1.069	1.014	7.28	19.88	10.39 °L	683	0
Author: Bully Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 2.7 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: 1/4/2020 11:17 AM Notes:
Coffee Porter	Brown Porter	6 Gallons	1.051	1.016	4.56	25.43	23.88 °L	683	0
Author: rkisburgh Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 78 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: 2/14/2019 9:35 PM Notes:
5. Brut IPA - Kuchisake-Onna 17/3	American IPA	20 Litres	1.054	1.002	6.84	30.86	3.46 °L	683	0
Author: willwynne Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 2.7 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: 2/14/2019 3:22 PM Notes: SPLIT BATCH: OG 1.054 Batch 1- US05 + Cheese Clothe Wrap 125g Koji Rice removed koji day 3 28g loral lupilin + Shiraz/berry shrub vinegar -0.4 / 4.16ph Batch 2 US05 + Alpha Amylase Enzyme (distillers) 60g citraz 2.5 / 3.96
Tiramisu Stout	Oatmeal Stout	700 Litres	1.07	1.026	5.75	12.74	36.56 °L	683	0
Author: vane Boil Size: 750 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 84 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: 11/3/2018 11:39 AM Notes:
Electric Hop Candy	American IPA	35 Litres	1.068	1.018	6.56	43.4	6.6 °L	683	0
Author: Biggie Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.079 Efficiency: 80 Mash Thickness: 2.6 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: 7/19/2018 12:05 PM Notes: Notes/Process: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). Water treated with brewing salts to: Ca=100, Mg=10, Na=16, Cl=200, SO4=100 (Higher Chloride and lower Sulphate as compared to what is normally done with most American IPAs. This helps create the silky smooth and rich mouthfeel, pushing the hop flavours to be rounded and less sharp/dry). For complete details on how to adjust your water, refer to our step by step Water Adjustments guide. 1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Raise to 168F mashout temperature and hold for 10 mins. ~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons. Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left. Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F). On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold. Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents. After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC). Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds. Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges. Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter. Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total. Add dry hops #2 to brite tanks (I like to use two 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then rack in the beer on top of the hops. Do not use finings such as gelatin. After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.
Junio 018	Russian Imperial Stout	13 Litres	1.066	1.013	6.93	79.85	45.35 °L	683	0
Author: elgloriosonumero10 Boil Size: 16.5 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 40 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2018 9:23 AM Notes:
American IPA (Goose Island Clone)	American IPA	43 Litres	1.055	1.014	5.37	56.49	11.39 °L	683	1
Author: Wazza Boil Size: 46 Litres Boil Time: 60 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: 8/1/2012 7:32 AM Notes: Mash temperature required - 65oC 10.4 kg grain bill @ 18oC So, strike water = 22 litres @ 73.9oC
Milk Stout	Sweet Stout	35 Gallons	11.367	3.587	4.16	44.04	29.54 °L	683	0
Author: JMSHOOK Boil Size: 40 Gallons Boil Time: 90 Boil Gravity: 10 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2017 5:17 PM Notes:
Stay On Target	English IPA	5.5 Gallons	1.064	1.016	6.35	55.43	11.68 °L	683	0
Author: ScottP Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 76 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: 6/12/2016 6:37 PM Notes:
Mind The Gap IPA	English IPA	23 Litres	1.058	1.013	5.86	90.67	3.81 °L	683	1
Author: Catnip Brew Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 82 Mash Thickness: 2.6 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: 5/22/2016 1:01 PM Notes:
Poeksie	Oatmeal Stout	40 Litres	1.059	1.019	5.35	28.21	38.72 °L	683	1
Author: Wynand Steenkamp Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 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: 5/14/2016 8:07 AM Notes:
IPA	American IPA	44 Litres	1.068	1.016	6.81	60.2	10.08 °L	683	0
Author: 4runner Boil Size: 54 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 68 Mash Thickness: 2.5 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: 3/11/2016 10:54 AM Notes:
New Tropics IPA	Imperial IPA	5 Gallons	1.081	1.017	8.43	103.11	12.78 °L	683	1
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2016 9:26 PM Notes:
Fresh Squeezed	American IPA	5.5 Gallons	1.061	1.014	6.12	100.49	11.43 °L	683	0
Author: The Red Hen Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.048 Efficiency: 60 Mash Thickness: 1.25 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: 6/15/2015 4:45 PM Notes:
Baby Back RIBS	American Stout	7 Gallons	1.05	1.011	5.14	27.8	50 °L	683	0
Author: dtwhite Boil Size: 8.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 23 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/30/2015 10:33 PM Notes: second runnings from RIBS
Encyclopedia Brown	Mild	6 Gallons	1.047	1.013	4.47	30.76	10.85 °L	683	0
Author: tractorjack Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: 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: 8/28/2014 6:14 AM Notes: Mystery malt; SRM is not reflective of actual colour.
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