All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Honey Oatmeal Stout	Oatmeal Stout	18 Litres	1.062	1.017	5.87	30.77	33.25 °L	2K	0
Author: Boil Size: 23 Litres Boil Time: 100 Boil Gravity: 1.049 Efficiency: 60 Mash Thickness: 3.96 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2015 8:47 PM Notes: FERMENTATION Fermentation temperature at around 22 ºC 3-5 days MATURING 2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C
XPA	American Pale Ale	23 Litres	1.051	1.012	5.1	40.79	4 °L	2K	1
Author: Wolf Pack Brewing Boil Size: 37.95 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 3.52 bar Creation Date: 11/17/2020 12:11 AM Notes:
Summer Weissbier	Weissbier	5.5 Gallons	1.048	1.006	5.52	14.36	2.92 °L	2K	1
Author: Rowdy Brewer Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 82 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: 3/1/2016 5:02 PM Notes:
Citra DIPA	Imperial IPA	11 Gallons	1.073	1.011	8.13	79.15	7.6 °L	2K	1
Author: TampaTony Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: Forced Priming Amount: 12 psi Creation Date: 11/26/2013 3:12 PM Notes:
Tipsy Otter	Russian Imperial Stout	5.5 Gallons	1.082	1.022	7.79	42.98	50 °L	2K	0
Author: drewcifer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2015 11:37 PM Notes:
Imperial Cascadian Dark Ale	No Profile Selected	5 Gallons	1.08	1.013	8.78	70	58.28 °L	2K	0
Author: Mike Victory Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 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: 3/24/2011 2:08 AM Notes:
Akademiets Juleøl	American Amber Ale	99 Litres	1.075	1.021	7.04	34.19	18.26 °L	2K	0
Author: kmosand@gmail.com Boil Size: 130 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2014 2:32 PM Notes: 136 g US-5
Tasty Bastard (stone Arrogant Bastard)	Specialty IPA: Red IPA	6 Gallons	1.078	1.014	8.42	81.93	18.51 °L	2K	0
Author: Trekker23 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 12/30/2014 1:50 AM Notes:
MF Session IPA	American IPA	5 Gallons	1.046	1.011	4.49	44.3	7.25 °L	2K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2015 1:19 AM Notes: My take on 21st Amendment's Bitter American
Omega Hefeweizen	Weizen/Weissbier	50 Litres	1.052	1.007	5.89	13.81	4.68 °L	2K	1
Author: Omega Haandbryggeri Boil Size: 58 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2015 2:23 PM Notes: OG på denne 02.03.16: 1.044
Pale Ale Tradicional	American Pale Ale	3000 Litres	1.05	1.01	5.33	16.26	5.02 °L	2K	0
Author: Gustavo Marsan Boil Size: 4000 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/9/2015 7:42 PM Notes:
Porter, Porter, Where's Your Daughter ??	Robust Porter	6 Gallons	1.074	1.02	7.06	45.93	37.26 °L	2K	0
Author: Mark Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.3 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: 9/24/2014 1:18 AM Notes: American ale version, ferment with one of the clean American-type strains, such as White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), which are my favorites for this style. You will not have to worry about having an overly sweet beer with these yeasts either, as they usually attenuate well and at a range of temperatures. Other good choices along these lines are White Labs WLP051 (California V Ale Yeast) and Wyeast 1272 (American Ale II). If you want a more complex beer, you can try British or Irish ale yeast, such as White Labs WLP004 (Irish Stout) or WLP002 (English Ale) and Wyeast 1968 (London ESB) or 1084 (Irish Ale Yeast).
NEIPA (Stonefruit)	American IPA	10.5 Gallons	1.055	1.011	5.94	58.96	4.74 °L	2K	1
Author: Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 64 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: 5/14/2017 11:16 PM Notes: Used these hops: http://www.yakimavalleyhops.com/product_p/hopsexpstonefruit1-2016crop.htm """ HOPSTEINER EXPERIMENTAL #06297 "STONE FRUIT" This hop variety is available to the public for the very first time ever! Everyone at YVH was so excited when it arrived that we tore it open and breathed deep. The aroma is alive with tropical fruits and citrus, but pluots, peaches, and plums seem to be the big descriptors. We made both hot and cold teas and found that the hot tea leaned more towards a grapefruit aroma while the cold tea had darker fruits like plums and blueberries. I think we are going to try brewing a hoppy Saison with it and try to emphasize the stone fruit flavors. Alpha Acid 13.3% Hopsteiner Hops """
Anchor Porter - Clone H&H	American Porter	11 Gallons	1.06	1.017	5.7	30.39	46.32 °L	2K	0
Author: H & H Brewing Boil Size: 13.5 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 0.8 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: 8/11/2017 8:22 PM Notes: Listed as a single step infusion. This recipes amounts were doubled to create a 10 gal batch. Original recipe was for 5 gal batch. (see link in author of recipe at top) Strike/Dough in listed at 165 deg F - Duration 5 minutes Rest at 152 deg F at 60 minutes. no notes on when to add hops. ALSO NOTE THAT THIS RECIPE WAS LISTED WITH HIS EFFICIENCY AT 65.5%.
Juicy Banger Clone	American IPA	19 Litres	1.053	1.012	5.28	78.88	4.38 °L	2K	0
Author: Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2018 2:39 PM Notes:
Mexican Hot Chocolate Stout	Imperial Stout	4 Gallons	1.061	1.014	6.14	37.24	37.79 °L	2K	1
Author: Barter & Trade Boil Size: 5.4 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/21/2019 1:40 AM Notes:
Commercial Dry Stout	Dry Stout	5.25 Gallons	1.047	1.012	4.55	42.64	38.15 °L	2K	0
Author: Genus Brewing Boil Size: 6.5 Gallons Boil Time: 75 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2014 8:39 PM Notes:
Mad Yeti Kveik	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.065	1.018	6.21	10.55	3.96 °L	2K	0
Author: Jon B Boil Size: 10 Gallons Boil Time: 240 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 90 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2016 11:01 PM Notes: Add juniper branches to mash and strike water in HLT. Heat to 175*. Mash-in in the igloo. Add juniper tips to bottom of kettle mash tun. Add mash to keggle MT with juniper tips. Mash for 3 hours. Sparge. Mash out. Boil for 3 hours or until 5.5 gallons is left.
Kettle Sour Berry Kveik	Fruit Beer	50 Litres	13.173	2.548	5.69	19.65	5.69 °L	2K	0
Author: Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 10 Efficiency: 75 Mash Thickness: 3 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: 10/31/2018 5:58 PM Notes: After sparging, boil for 15 minutes. Cool down to ~40 C. Add 1.5L soured milk, raspberry flavored works fine, and let sour for two days at 40-43 C. After souring, boil for 60 minutes and add hops as specified. Add berries (or berry puree, 1kg instead of 2 of each berry type) with 15 minutes left of boil. Cool down to ~32 C before pitching the kveik (Midtbust is used for this recipe, not Sigmund's). Ferment for 2-3 days at 32 C until the correct FG is obtained.
010 Raspberry Porter 150L - Chateau	American Porter	135 Litres	1.056	1.014	5.54	38.5	41.85 °L	2K	3
Author: Backyard Boil Size: 148 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 5/4/2020 9:37 AM Notes: Consigne Chauffe Strike 70°C Consigne Chauffe Mash 68°C - 1H30 Consigne Chauffe Mash out 82°C A Temp = 76°C =W Timer 5 min puis début fly sparge Fin fly sparge losque Cuve = 148 L soit 41 mm du haut de la cuve Ebu t=60 min, dernier houblon puis coupure chauffe, whirlpool pendant 4 min puis coupure pompe et attente 4 min avant refroidissement
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