All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Strawberry Blonde	Blonde Ale	5.5 Gallons	1.05	1.012	4.96	8.79	3.48 °L	8.1K	4
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 62 ° F Priming Method: Forced Priming Amount: N/A Creation Date: 4/24/2015 1:12 PM Notes:
Trois Pistoles Clone	Belgian Dark Strong Ale	5 Gallons	1.08	1.019	8.05	19.24	31.45 °L	8.1K	1
Author: Boil Size: 7 Gallons Boil Time: 110 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2016 7:49 PM Notes:
Imperial Baltic Porter	Baltic Porter	22 Litres	1.112	1.031	10.6	21.32	41.39 °L	8.1K	0
Author: Taradil Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.087 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: 4/19/2016 8:24 PM Notes:
Hofbräu Dunkel	Munich Dunkel	45 Litres	1.049	1.007	5.48	21.02	18.28 °L	8.1K	8
Author: Dubzie Boil Size: 53.5 Litres Boil Time: 70 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 9 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/18/2015 12:58 AM Notes:
Vaiduoklė	Belgian Dubbel	12.5 Litres	1.071	1.012	7.69	22.98	17.84 °L	8.1K	1
Author: Umoyk Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2013 11:43 AM Notes: Pitch yeast at 18°C. Allow it to rise to 20°C in the first 24 hours and to 22°C in the first 48 hours. Keep it there until fermentation is complete (4-6 days?).
Chocolate Cherry Stout	Foreign Extra Stout	10.5 Gallons	1.076	1.014	8.15	44.82	39.26 °L	8.1K	2
Author: Genus Brewing Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/14/2015 1:44 AM Notes:
Hořčík #1	Best Bitter	23 Litres	1.045	1.011	4.46	32.03	4.93 °L	8.1K	0
Author: Tomeu Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 82 Mash Thickness: 4.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/12/2015 9:59 AM Notes:
Mikkeller Vesterbro Pilsner	Bohemian Pilsener	20 Litres	1.054	1.011	5.64	38.89	5.48 °L	8.1K	1
Author: Solli Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2014 9:06 PM Notes: Hentet fra boken "Mikkellers bog om øl" på s 167. Bjørge har byttet ut gjærprodusenten.
Noble Donkey Pilsen Lager	German Pilsner (Pils)	5.5 Gallons	1.046	1.011	4.5	37.06	2.98 °L	8.1K	1
Author: B1lldozer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 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: 7/24/2013 9:53 PM Notes:
Second Hand Store (Raspberry Berliner Weisse)	Berliner Weisse	11 Gallons	1.035	1.009	3.43	6.67	2.65 °L	8.1K	2
Author: TampaTony Boil Size: 13 Gallons Boil Time: 90 Boil Gravity: 1.029 Efficiency: 76 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: Force Carb Priming Amount: 30psi Creation Date: 9/23/2014 4:20 PM Notes: Sour Starter: (3 days prior to Mash) 1. Boil a 1.035 gravity starter and let cool to 100 degrees. 2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days. Sour Mash: (Eve before brew day) 1. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler. 2. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp) 3. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day. Brew Day: 1. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter. Fermentation: 1. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days) 2. Raise temp to 68° F until activity is complete. 3. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days. 4. Crash to 32° F for 24 hours. 5. Keg and force carbonate
Oreo Cream Stout	Sweet Stout	5.5 Gallons	1.053	1.011	5.51	38.62	38.12 °L	8.1K	1
Author: DrSherlock Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 63 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: 7/16/2015 12:21 AM Notes: All ideas stolen from here: http://www.homebrewtalk.com/showthread.php?t=373399
Wheat	American Wheat Beer	5.5 Gallons	1.055	1.013	5.48	29.73	4.73 °L	8.1K	3
Author: Joemac Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 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: 11/6/2015 7:54 PM Notes:
West Coast CITRA IPA	American IPA	12 Gallons	1.068	1.012	7.38	96.67	6.55 °L	8.1K	3
Author: liquid bread brewery Boil Size: 17 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: 3/20/2012 4:02 PM Notes: For this batch use 23.5 gallons of water due to all the hops and collect 18 for the boil due to losses from hops. Strike with 9 gallons at 160 to hit 147. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170 Pacman Yeast. Made a 2 liter starter Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle. Hops added at 5 minutes in hopback/whirlpool. Dry hops after most of primary done and left for 5 days then racked off while crash cooling.
Australian Summer Ale	Blonde Ale	6.1 Gallons	1.042	1.007	4.6	31.05	4.03 °L	8K	1
Author: Homebrew Fanatics Boil Size: 7.4 Gallons Boil Time: 45 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/29/2017 1:50 AM Notes:
Hard Root Beer	Specialty Beer	5.5 Gallons	1.076	1.022	7.04	0	20.37 °L	8K	5
Author: Alemate Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/27/2015 1:11 PM Notes:
Hip HOP Monk Belgian IPA	Specialty IPA: Belgian IPA	5 Gallons	1.083	1.014	9.1	68.36	9.61 °L	8K	3
Author: StevenMcIPA Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 1.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: Corn Sugar (Dextrose) Priming Amount: 3.3 oz. Creation Date: 11/18/2015 3:26 PM Notes: Single Step Infusion Mash. Mash at 149-150*F for 60 minutes Sparge slowly with 170-175*F water. Collect approx. 6.5 Gal of wort runoff Boil for 90 minutes Cool Wort to approx. 75*F 5 Gal of wort for fermenter Aerate the wort heavily Pitch the yeast Hold at 75*F until fermentation is complete. Rack to secondary and dry hop for 7 days. Bottle and condition for 2 weeks. Note:If Honey Malt is not available, substitute Munich dark malt. Can also use Wyeast 3787 (Trappist High Gravity) yeast Brew Day Notes OG: 1.077 FG: 1.010 ABV: 8.8% This brew took 1st place in it's category for the IRON BREWER Competition for the ALEiens Home Brew Club. Category - Belgian IPA Other Categories - White, Black, and Session IPA.
“It’s All Mine So Keep Back”	Berliner Weisse	21 Litres	1.034	1.009	3.36	10.25	2.55 °L	8K	6
Author: chrisvdp Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/12/2015 4:41 PM Notes: Mash in at 150°F (60°C) and hold for 60 minutes. Rack fermented beer on to cherries. Primary fermentation for 15 days at 70°F (20°C) in glass. Secondary fermentation for 10 days at 70°F (20°C) in glass. Tertiary fermentation for 30 days on fruit at 70°F (20°C) in glass. Forced CO2 to carbonate (3 vol.).
Bad Bread	Weizen/Weissbier	16 Gallons	1.046	1.011	4.58	12.93	3.33 °L	8K	9
Author: TConnor Boil Size: 20 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 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: 8/10/2013 8:43 PM Notes: First attempt at my own original recipe, my all time favorite: Bavarian Weissbier. Took 3rd in German Wheat & Rye beers at the Southern New England Regional Homebrew Competition 2013. For 2nd batch trying a single infusion mash and different yeast, 3068 instead of 3056. Batch 2 came out watery and lacking body, very disaapointing. Trying a double decoction next time, also added 2 lbs Carapils. Got it right now, best version yet, no more changes to the recipe. Had to substitute Belgian Carapils for German Carapils this latest batch for color reasons. Trying a single decoction this time and raising fermentation temp from 65 to 68 Also cut back the bittering 1.5 IBUs 5/15/2017 Trying a step mash instead of decoction
Claude's House Pale	American Pale Ale	4 Gallons	1.053	1.012	5.41	44.58	10.47 °L	8K	3
Author: cadarnell Boil Size: 4.5 Gallons Boil Time: 40 Boil Gravity: 1.047 Efficiency: 77 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: 1/21/2012 8:15 PM Notes: 150 for 60 minutes
Sharps Doom Bar Clone	Special/Best/Premium Bitter	12 Gallons	1.043	1.01	4.26	26.41	13.09 °L	8K	4
Author: Pughtown Brewers Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2018 6:27 PM Notes: Hops are a blend of Northdown, Perle, and Northern Brewer with an average AA of 8%. Start whirlpool at flameout for 1 hour dropping 1-2F per minute using counter flow chiller or immersion cooler with kettle capped during whirlpool. Information for recipe gathered from http://www.jimsbeerkit.co.uk/forum/viewtopic.php?t=41624
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