All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Autumn Bomber	American Strong Ale	2.5 Gallons	1.07	1.018	6.93	92.59	16.55 °L	613	1
Author: ryandwhite Boil Size: 5.53 Gallons Boil Time: 120 Boil Gravity: 1.032 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: 8/8/2021 4:22 PM Notes:
Gold Dot Staggers & Jags	American IPA	5.5 Gallons	1.061	1.012	6.39	50.4	3.36 °L	613	0
Author: Antmaniac Boil Size: 3 Gallons Boil Time: 75 Boil Gravity: 1.112 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 7.22 psi Creation Date: 9/26/2024 8:59 PM Notes: DIRECTIONS Mill the pilsner malt and set aside 10 percent by weight, or about 14 oz (400 g). In 2 gallons (7.6 liters of water), add the smaller portion of pils to the rice and do a cereal mash: Stirring frequently avoid scorching, raise to 209°F (98°C), and hold here for 20 minutes while continuing to stir. (I can only imagine a paint mixer would do the job, but it sounds like a pain in the butt. Maybe have your friend hold down the paint mixer while you mash in.) Using 2 more gallons of water, mash in at 97°F (36°C), then combine with the hot rice porridge to bring the total mash to 144°F (62°C)—cooler is fine, but then raise it to that step. Rest 60 minutes; raise to 154°F (68°C) and rest 30 minutes; then raise to 162°F (72°C) and rest 15 minutes. Give it a stir and use iodine to check for conversion. If it passes, mash out: Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6.5 gallons (25 liters), depending on your evaporation rate. Boil for 70 minutes, adding hops and extract according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add whirlpool hops, and allow 20 minutes to steep. Chill to about 50°F (10°C), aerate, and a healthy yeast starter (or re-pitch from a recent lager brew). Allow a free-rise to 64°F (18°C) and ferment until complete, about 5–7 days. Add dry hops for 3 days, or it until [it passes VDK]. Crash, rack to secondary, fine for clarity, package, and carbonate. BREWER’S NOTES Grains: Any two-row North American pilsner malt is fine for the base. If you must, swap out the ricemeal for flakes or syrup (thus avoiding the cereal mash but arguably ending up with a simpler beer). Dry hop: We bung, raise the CO2 pressure to 15 psi, then dry hop.
Dusty Gringo - HB Malt	Specialty IPA: Brown IPA	25 Litres	1.065	1.011	7.12	71.73	20.84 °L	613	0
Author: Wolf Pack Brewing Boil Size: 36.13 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.56 bar Creation Date: 8/8/2024 4:22 AM Notes: DEEP CREEK’S DUSTY GRINGO recipe from HBMalt https://www.hbmalt.co.nz/index.php?route=product%2Fproduct&product_id=560 Description: Dusty Gringo India Brown Ale represents the rugged edge of the Wild West cowboy. A swig of this tasty brew charges your senses with the aromas of a mountain range of malt, and a hop kick reminiscent of that trusty steed’s hoof. The floral and citrus flavours imparted from the hops, ride on a powerful chocolate malt base. A strong companion to explore the badlands.
Anthony's First Beer	American IPA	5.5 Gallons	1.061	1.014	6.08	55.69	7.98 °L	613	5
Author: Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 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: 5/2/2024 4:58 PM Notes:
Belgian Wit	Witbier	5.5 Gallons	1.047	1.006	5.39	14.6	4.43 °L	613	0
Author: Boil Size: 6 Gallons Boil Time: 80 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 78 ° F Priming Method: sucrose Priming Amount: 4.5 oz Creation Date: 4/9/2024 7:46 PM Notes:
Blonde On Blonde	Belgian Blond Ale	5.5 Gallons	1.062	1.009	6.95	23.51	5.25 °L	613	1
Author: Brian Conn Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 85 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: 11/23/2023 3:12 PM Notes:
Pale Rye-der American Pale Ale	Specialty IPA: Red IPA	10 Gallons	1.067	1.012	7.22	74.27	18.13 °L	613	0
Author: WRB Boil Size: 11.98 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 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: 11/12/2022 4:46 PM Notes:
Black Ipa5	Specialty IPA: Black IPA	350 Litres	1.063	1.016	6.27	63.19	38.06 °L	613	0
Author: Rikuya Tomioka Boil Size: 365 Litres Boil Time: 60 Boil Gravity: 1.054 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: N/A Creation Date: 8/21/2022 6:21 AM Notes:
Big Rig Wheatwine	Wheatwine	35 Gallons	1.086	1.02	8.58	46.84	11.12 °L	613	0
Author: NTexBrewer Boil Size: 41.3 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 70 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: N/A Creation Date: 5/23/2022 8:31 PM Notes:
Crvena Ipa	Specialty IPA: Red IPA	25 Litres	1.066	1.012	7.05	52.14	11.26 °L	613	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 138.9 g Creation Date: 10/18/2021 5:39 PM Notes:
Belgisk Blonde	Belgian Pale Ale	21 Litres	1.058	1.013	5.94	21.82	8.06 °L	613	0
Author: Herman Boil Size: 31 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 77 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2016 7:13 PM Notes:
Vowel State	Specialty IPA: Red IPA	5.25 Gallons	1.069	1.014	7.21	63.86	16.08 °L	613	0
Author: Herr Braumeister Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 72 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: 2/27/2021 6:15 PM Notes: Clone of Stone Pataskala Red X IPA. BYO yeast recommendations: WLP 007, Wyeast 1098, Nottingham
Ain't No Foolin' Wit Bier	Witbier	5 Gallons	1.056	1.014	5.51	17.71	4.21 °L	613	0
Author: Neil S Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 68 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: 1/9/2021 1:39 AM Notes:
Kripple Kriek	Fruit Lambic	5.5 Gallons	1.056	1.01	5.96	4.79	5.17 °L	613	1
Author: rich.miller114@gmail.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 75 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: N/A Creation Date: 7/29/2020 5:31 PM Notes:
Clayton Bigsby	Witbier	5.5 Gallons	1.061	1.016	5.94	18.11	4.06 °L	613	0
Author: Jesus Christ Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A 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: 5/30/2020 8:16 PM Notes:
Brew 33 - A Good Friday Ale - 10/4/20	Specialty IPA: Red IPA	25 Litres	1.051	1.012	5.09	44.63	6.8 °L	613	0
Author: Basement Brewing Aotearoa Boil Size: 33 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 77 Mash Thickness: 2.6 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 2:22 AM Notes: Start mash at 0940 with 2.5kg Weyermann Pilsner and 2.5kg Gladfield Ale and 150gms Gladfield Dark crystal Malts at 67C in 14L treated with 1tsp Gypsum and 1tsp Epsom Salts. Start sparge 1130 ( 1Hr 50min Mash ) collect L. Gas to Kettle at 1140 Boiling at 1220, add 10gms Pacific Gem and 40 gms Wakatu (2012) in spider at 1220. Cooilng coil in at 1330. 10gms Zythos and 10gms Mandarina Bavaria in boil at 1345. Flame out at 1400 yielding 27.5L. Start cooling 1400 2 coils and 2 fans. 35C centre up to 45C edge at 1430 and approx 70L. 27-30C at 1500, 100L water. Start runoff to MJ1 at 1510. Collect 25L at OG 1050 = 77%. Pitch washed yeast ( ex Brew 31 US05 from 1 sachet ) at 2010. Go well Brew 33. Saturday 11/4 Bubbling every 1sec with good yeast smell. Sunday 12/4 bubbling every 1-2 secs with good yeast smell. Tuesday 14th bubbling slowing to 5,6,7 secs. Wednesday 15/4 bubbling slowed right down to 8-10. Wed 15/4 1600 yeast into airlock. Replace with a new airlock Gravity at 1012-14 tasting really smooth light bitterness yummy malt balance. - lift temp to 23C for D Rest. Thursday 16/4 Still bubbling every 9-10secs. Friday 17/4 1000 still light bubbling every 15secs, check under lid still a lot of yeast activity on top. Remove with sterilised spoon - tasting delish. 1245 rack from MJ1 to MJ2 and add 20gms Zythos and 20gms Mandarina Bavaria for Dry-Hop. Collect 24L. Drop temp to 18C. Saturday 18/4 1400 drop temp to 5C. Monday 20/4 gently pour 250ml gelatine in boiling water onto to top of brew. Tuesday 21/4- Keg2 - 18L and 6x750ml plus 2x500ml = 23.5L??
Bringebærliner	Berliner Weisse	38 Litres	1.051	1.013	5.1	8.07	2.8 °L	613	0
Author: Shølbryggeriet Boil Size: 44 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 2 bar Creation Date: 2/2/2020 1:08 PM Notes: Kettle souring: Mash as normal After sparging, boil for 15 minutes Cool to 35 degrees C Add 28 ml lactic acid to bring pH to 4.5 after sparge is done Add lactobacillus culture (In Norway: 0.5 l Biola) Cover kettle with cling-film Wait until pH reaches 3.5 (probably after ~36 hrs) keeping kettle on 35 degrees C Start normal boil process At 15 minutes, dilute with ~17 l boiled water to an OG of 1.035 Run normal cooling process Yeast and fermentation: 1 package of yeast in 2 l starter Run on magnetic stirrer for 48 hrs Place in fridge for 24 hrs Decant Add to wort and ferment for 10-14 days on 18 degrees C FG should end on 1.006 and pH on 3.3
Toffee IPA	Specialty IPA: Brown IPA	21 Litres	1.064	1.016	6.24	49.87	13.11 °L	613	0
Author: Shayno Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 1.58 bar Creation Date: 1/5/2020 8:45 AM Notes:
BIPA-DIBOPIDI	Specialty IPA: Black IPA	5.5 Gallons	1.042	1.011	4.07	137.45	47.28 °L	613	0
Author: Gene131 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 37 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: 2/6/2019 1:33 AM Notes:
Wrye Guy Ale	Specialty IPA: Rye IPA	15 Gallons	1.052	1.01	5.5	30.56	5.37 °L	613	0
Author: Boil Size: 17 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 100 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2017 1:12 PM Notes:
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