All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian Triple - Beer 80	Belgian Tripel	33 Litres	1.086	1.013	9.57	35.98	5.97 °L	616	0
Author: Mig Boil Size: 42 Litres Boil Time: 120 Boil Gravity: 1.056 Efficiency: 89 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: dextrose Priming Amount: 252 Creation Date: 7/6/2020 4:49 PM Notes: Mash pH = 5.60. 2ml phosphoric = 5.44 Pre-boil = 5.60! (increase due to long mash) 3ml phosphoric = = 5.30 2g chalk = 5.40 Post boil pH = 5.30
Pre-Prohibition Lager	Pre-Prohibition Lager	42 Gallons	1.048	1.011	4.82	32.75	4.92 °L	616	0
Author: Off Main Brewing Boil Size: 46.6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 73 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2024 7:54 PM Notes:
Patersbier	Trappist Single	5.25 Gallons	1.046	1.005	5.33	27.03	4.29 °L	616	0
Author: Little River Brews Boil Size: 6.3 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 1.75 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: 3/26/2024 6:22 PM Notes:
Ryan's Belgian Amber	Belgian Dark Strong Ale	5 Gallons	1.074	1.014	7.85	31.33	16.36 °L	616	0
Author: Crushinator666 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.074 Efficiency: 75 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: 2/20/2023 8:05 PM Notes:
Bandymas NR 62 Neo Lager	Alternative Grain Beer	20 Litres	1.058	1.013	5.9	28.3	6.24 °L	616	0
Author: Boil Size: 28 Litres Boil Time: 80 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 138.8 g Creation Date: 12/24/2022 8:16 PM Notes:
Sassy Saison	Saison	11 Gallons	1.052	1.01	5.49	30.97	16.87 °L	616	1
Author: Airtec Boil Size: 12.61 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: 70 ° F Priming Method: dextrose Priming Amount: 17.2 oz Creation Date: 2/6/2022 10:03 PM Notes:
Ganoderma	Saison	108 Gallons	17.599	1.857	8.55	7.97	4.48 °L	616	0
Author: ILFCB Boil Size: 93 Gallons Boil Time: 60 Boil Gravity: 20.2 Efficiency: 70 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: 12/21/2021 1:33 PM Notes:
Bourbon Whiskey - Test Mash	Experimental Beer	5.5 Gallons	1.17	1.023	19.29	0	16.23 °L	616	0
Author: jvramsey32 Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.156 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2021 6:59 PM Notes: This is for a 5 gallon batch of bourbon whiskey mash.
Oat Cream Xperiment	Specialty IPA: New England IPA	5.5 Gallons	1.09	1.021	9.09	41.91	5.91 °L	616	1
Author: Kvn Vnc Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 66 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: co2 Priming Amount: 4.05 psi Creation Date: 1/3/2021 4:28 PM Notes:
Hazy New Year	Specialty IPA: New England IPA	16 Gallons	1.052	1.01	5.51	40.51	5.65 °L	616	0
Author: Huntington Brew Crew Boil Size: 19.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.31 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: 12/5/2020 10:16 PM Notes:
Honey Ale	Experimental Beer	20 Litres	1.061	1.012	6.46	10.42	8.82 °L	616	0
Author: Tom Davis Boil Size: 25 Litres Boil Time: 75 Boil Gravity: 1.042 Efficiency: 75 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: 1/20/2018 9:25 PM Notes:
Belgian Quad	Belgian Dark Strong Ale	5.5 Gallons	1.091	1.017	9.74	34.13	27.49 °L	616	1
Author: cduff29 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2020 3:05 AM Notes:
Hazy IPA	Specialty IPA: New England IPA	11 Gallons	1.059	1.015	5.71	30.78	4.27 °L	616	0
Author: Perfect Brewing Supply Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 68 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: 3/14/2020 8:36 PM Notes:
Cascara	Saison	5.5 Gallons	1.061	1.007	7.03	25.77	23.15 °L	616	0
Author: Ceris13 Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 65 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: 14.98 psi Creation Date: 2/28/2020 8:17 PM Notes:
Hazy Sally II	Specialty IPA: New England IPA	5.5 Gallons	1.06	1.018	5.46	193.28	6.93 °L	616	3
Author: Doug Y Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 60 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 10/15/2019 12:17 AM Notes: First dry hop at 4 days since fermenting. Second dry hop addition 3 days later. Keg 4 days later.
BrewDog - Pumpkin King	Trappist Single	20 Litres	1.055	1.014	5.4	20	15 °L	616	0
Author: avantassel Boil Size: 25 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A 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: 8/1/2015 12:00 AM Notes: First Brewed 08/2015 We're turning Hallowe’en inside out and upside down. Pumpkin King is not your usual unctuous, cloyingly sweet Hallowe’en pumpkin ale. Sure, there’s a huge heady hit of pungent spice on the nose, but it’s followed with bright and zesty citrus flavours, and a light mouthfeel. Spicy and sweet autumnal favourites like toasted marshmallow and toffee apple are just some of the complex notes you’ll find in our twisted take on a pumpkin ale, which weighs in at 5.4% ABV. Experiment with the spice addition to find the correct balance to suit your taste. FYI star anise is a very strong flavour. https://www.brewdog.com/beers/diy-dog
Light Altbier	Mixed-Style Beer	21 Litres	1.038	1.009	3.83	23.83	14.59 °L	616	0
Author: AndrewB Boil Size: 25.1 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 78 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2018 8:00 AM Notes: Mash at 152F/67C for 90 minutes. Why not lower in temp? Because I’ve seen good experimental data out of a major yeast firm that shows 152F actually yields better attenuation (even as it produces a different sugar mixture that seems like it should attenuate less). The same research shows that a longer mash does boost attenuation, hence the long wait here. Boil and chill as usual, then pitch your yeast. You might use a starter, despite the low gravity. We want to make sure we get a good start and finish on attenuation. Don’t misread this, though: we’re not shooting for an overpitch, we just want to be sure we avoid an underpitch, which can reduce total attenuation. “Enough yeast” and “even more yeast,” though, should yield about the same rate of attenuation, so one pack grown into a 1-1.5L starter should be fine. Ferment a little warm, again, to bump up total attenuation. 68F/20C is warm for an Alt, but the 1007 doesn’t produce much of an ester profile and a larger-than-strictly-necessary pitch will keep the esters away, so you can get away with it. Leave it go for about two weeks at that temperature, and then cold-crash and lager for another two weeks. Package, carbonate to 2 volumes of CO2 (why are you thinking of going higher? We want it to seem lighter/thinner, remember?), and enjoy.
Mosaic Bruty!	Specialty IPA: New England IPA	19 Litres	1.054	1.009	5.9	50.94	3.22 °L	616	0
Author: Beerswithbeno Boil Size: 24.7 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 72 Mash Thickness: 3.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2018 2:28 AM Notes: ALL-GRAIN Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.054 FG: 0 IBUs: 25 ABV: 7% ABV MALT/GRAIN BILL 8 lb Pilsner malt 1 lb flaked corn 1 lb flaked rice HOPS AND ADDITIONS SCHEDULE .17 oz Mosaic [12.25% AA] at 15 minutes 2.5 oz Mosaic [12.25% AA] at Whirlpool 7.5 oz Mosaic [12.25% AA] at Dry Hop YEAST Neutral Ale yeast .65 ml Amyloglucosidase DIRECTIONS AND BREWER'S NOTES Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work." "The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)." "I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want." "The enzyme will denature in the boil, but it's already done its work." "That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation." Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.
Antwerp Ale	Trappist Single	4 Gallons	1.061	1.015	6.13	25.18	8.27 °L	616	0
Author: Boil Size: 5.75 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/4/2018 8:54 PM Notes: OG 1.048 FG. 1.006
MRT_201807_ÇİLEKKİWİ_GOSE	Fruit and Spice Beer	20 Litres	1.044	1.011	4.33	3.41	3.17 °L	616	0
Author: birankara Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 4 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: 7/26/2018 10:53 AM Notes: https://halobrewery.com/beer/Ion_Cannon Kettle sour with swanson L plantarum, probably pre-acidify mash to 4.5 pH with lactic acid, target pH 3.3.
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