All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Andrew's Irish Stout	Dry Stout	5.5 Gallons	1.042	1.011	4.06	31.14	28.63 °L	562	0
Author: Cambium Legal Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 7.93 psi Creation Date: 10/12/2020 3:57 PM Notes: https://cambiumlegal.ca https://cambiumlegal.ca/process-serving https://cambiumlegal.ca/criminal-law https://cambiumlegal.ca/traffic-law https://cambiumlegal.ca/small-claims
Granate	Dry Stout	19 Litres	1.089	1.016	9.61	28.97	41.28 °L	562	0
Author: Boil Size: 24.98 Litres Boil Time: 60 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 126 Creation Date: 12/24/2023 10:36 AM Notes:
Scrappy Coco Stout	Oatmeal Stout	40 Gallons	1.072	1.014	7.6	23.49	43.33 °L	562	0
Author: Boil Size: 40 Gallons Boil Time: 60 Boil Gravity: 1.072 Efficiency: 72 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: 1/2/2023 11:06 PM Notes:
Double Chocolate Milk Stout	American Stout	6 Gallons	1.087	1.022	8.6	19.58	43.73 °L	562	0
Author: Gastamm Boil Size: 7.37 Gallons Boil Time: 90 Boil Gravity: 1.069 Efficiency: 72 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/29/2022 8:32 PM Notes: soak cocoa nibs in vodka for the 14 days of primary ferment Transfer over to secondary with cocoa nibs and let sit for 4 weeks Keg and/or bottle
2 Nd Draft IPA(Red IPA)	English IPA	20 Litres	1.064	1.016	6.26	57.99	8.7 °L	562	0
Author: Mekbrew Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.111 Efficiency: 70 Mash Thickness: 3.13 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: 7/6/2022 7:07 AM Notes:
M.O. Of The Falconer's Flight	English IPA	5.25 Gallons	1.073	1.018	7.2	57.83	8.55 °L	562	0
Author: Homebrewer Bob Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 78 Mash Thickness: 2 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: 3/7/2022 4:17 PM Notes:
Shit Fix IPA	English IPA	20 Gallons	1.054	1.013	5.4	56.74	4.89 °L	562	0
Author: Rose Garage Brewing Boil Size: 22 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 66 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: 12/17/2021 5:48 PM Notes:
Peanut Butter Porter Scaled	Brown Porter	2.75 Gallons	1.06	1.015	5.88	23.86	28.36 °L	562	0
Author: Boil Size: 3.45 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2021 7:59 PM Notes:
Supermassive Black Hole - Imperial Stout (8L)	Russian Imperial Stout	10 Litres	1.1	1.024	10	50.64	37.9 °L	562	0
Author: AJO7730 Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 64.7 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 34.7 g Creation Date: 9/24/2021 5:54 AM Notes: 1. Prepare the Windsor English Yeast in 100mL of warm water in a 500mL Schott bottle. Allow to rest until added to the wort. 2. In a 25L saucepot, add 10L of water and adjust the water chemistry as specified. Ensure the pH is 5.0. 3. Heat the water to 50 degrees and recirculate. Line the pot with the BIAB Lining bag to allow for an open grain setup. 4. Crack the base grains first and add these to the pot and begin the mash schedule with the protein rest. In the last 50 minutes of the mash, add the specialty grains. Do not allow the temperature to exceed 76 degrees Celsius. 5. Remove the grains at the end of the mash schedule and place into a separate pot to sparge with 4L of water heated to 75 degrees Celsius. Add the runoff to the wort and begin to boil the wort to 100 degrees Celsius. See note. 6. Once the wort is boiling, add the hops and follow the hop schedule for 60 minutes. 7. At 15 minutes till the end of the boil, add the nutrients, sugar, honey and whirlfoc. Place the chilling coil into the boil and allow it to sterilize, ready for cooling. Prepare the Ice at this point as well. 8. At the end of the boil, immediately begin chilling the wort. 9. Once the wort has reached 18-20 degrees, transfer via the recirculation pump to a clean and sterilized SS 9.5L Corny Keg. Close and aerate the wort by shaking for at least 1-2 minutes, occasionally opening the PRV to allow in air. 10. Add the yeast to the wort and seal the fermenter. Use a Spunding valve set to 10 PSI (lower pressure). Ferment for 2 weeks undisturbed. At the same time, place 1 Cinnamon Stick, 1 Vanilla bean and 200g of Raisins into a Mason Jar container and cover with Vodka. Place this in the fridge at 4-6 degrees Celsius until step 12 is required. Make sure the Cinnamon and Vanilla are below the raisins. Make sure the Mason Jar is sterilized before use. 11. At the 2 week mark, reduce pressure to 5psi for the first day after 2 weeks. The following day, reduce pressure to 1psi and allow 2-3 hours of equalization. 12. Take the Soaked Raisins and blend them into a puree without the Cinnamon Stick and Vanilla bean. Sterilize the food processor before pureeing the raisins. Make sure that the Cinnamon and Vanilla are sitting in a sanitized container until adding. Sanitize hands as well. Add the Puree, Dry Hops, Chocolate Nibs, Vanilla Bean and Cinnamon stick to a hop spider and close. Open the fermenter once equalized and drop in the hop spider. Close the fermenter immediately after doing this. 13. Prepare a solution of 50mL Coffee espresso and 50g of Table sugar and stir until all dissolved. Add ice to chill to around 20 degrees or less. Then, top up to no more than 200mL and pressure transfer into the keg to begin a secondary fermentation. Allow to ferment for a further 4 weeks at 20psi (higher pressure). 14. After 3 months of total fermentation, taste test the Stout by withdrawing and chilling under CO2 pressure in the fridge. Serve by tap to observe bubble formation. 15. Ideally, Age the Stout for 6 months and taste test after this point. The stout can then be pressure transferred into a clean and sanitized SS 9.5L Corny Keg with the Trub left behind and discarded. *Note* *Due to this being a small batch, sparging can occur over the wort with a colander, as the sparge water passes through the grain bed, dripping back into the wort*
Stout, Stout, Let It All Out	Sweet Stout	5.5 Gallons	1.07	1.023	6.12	23.68	29.06 °L	562	0
Author: Luc Farly Boil Size: 4.7 Gallons Boil Time: 60 Boil Gravity: 1.082 Efficiency: 70 Mash Thickness: 1.755 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3 oz Creation Date: 9/16/2021 6:34 AM Notes:
Awesome Recipe	Dry Stout	21 Litres	1.052	1.012	5.21	39.46	36.67 °L	562	0
Author: vedran022 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 50 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: 10/14/2016 8:32 AM Notes:
Maple Stout	Russian Imperial Stout	5.5 Gallons	1.075	1.017	7.51	43.92	48.67 °L	562	0
Author: BrewsByDreads Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.058 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: 10/7/2020 10:12 PM Notes:
Souts McGouts	American Stout	5 Gallons	1.065	1.013	6.83	60.81	37.97 °L	562	0
Author: Proprium Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 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: 1/1/2020 11:45 PM Notes:
Citra Double IPA (kern River)	American IPA	23 Litres	1.071	1.012	7.77	88.25	6.3 °L	562	1
Author: Jan-Erik Romoeren Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 2.5 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: 10/16/2018 5:53 PM Notes:
Yooper's Oatmeal Stout	Oatmeal Stout	5 Gallons	1.055	1.015	5.26	40.11	36.5 °L	562	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 8/9/2018 3:34 PM Notes: Wyeast 1335 (British Ale II) is an alternative
Fast Break Stout	Oatmeal Stout	26 Litres	1.057	1.014	5.69	30	35.98 °L	562	0
Author: Jranam Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 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: 5/30/2018 5:34 AM Notes:
New England IPA	American IPA	25 Litres	1.073	1.02	6.95	0	4.85 °L	562	0
Author: Siggi_94 Boil Size: 34 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 75 Mash Thickness: 1.045 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/11/2018 2:44 PM Notes:
Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.052	1.012	5.29	47.2	41.04 °L	562	0
Author: Marques BC Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 60 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: 3/23/2018 8:41 PM Notes:
Club RIS	Russian Imperial Stout	240 Litres	1.092	1.023	9.09	56.9	50 °L	562	0
Author: Serge Marx Boil Size: 320 Litres Boil Time: 60 Boil Gravity: 1.069 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: 7/26/2017 11:59 PM Notes:
Dubh Linn Irish Bastard	American Stout	22 Litres	1.064	1.016	6.23	74.6	46.64 °L	562	0
Author: Herdleva Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 2.85 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: sucrose Priming Amount: 109.9 g Creation Date: 1/23/2017 2:47 PM Notes:
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