All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Elderflower Saison	Spice, Herb, or Vegetable Beer	5.5 Gallons	1.058	1.012	6.01	25.94	12.36 °L	7.5K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 1.45 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/17/2017 8:56 PM Notes: Brew Day - 2/26/2017 Pitched yeast at 65F and held for 5 days before slowly increasing to 72F. Add Dry Hops/Flower - 3/19/2017 Bottle Day - 3/26/2017 Bottles Submitted - 4/18/2017 BJCP Private Judging - 4/29/2017 Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer!
Citra Mosaic NEIPA	American IPA	21 Litres	1.061	1.017	5.82	88.86	5.86 °L	7.5K	4
Author: davidjw50 Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Keg Priming Amount: N/A Creation Date: 1/16/2018 2:15 PM Notes: Use Low-Colour Maris Otter Malt The last 2 dry hop additions are keg additions.
India Pale Lager	American IPA	5.5 Gallons	1.053	1.012	5.37	58.45	5.34 °L	7.5K	2
Author: mjsanders21 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 76 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/23/2016 6:44 PM Notes: Day 0: Vitality starter 1,000 ml with 1 pack of WLP830 for 4 hours. Pitch @ 65*F Day 5: Dry hop Day 10: Pour 170*F gelatine+water into keg, then transfer beer. Set to 25 PSI Day 11: Depressurize down to 8 PSI Day 18: Sacrifice first pint, then enjoy
Coya's Bad Dog Chocolate Stout	Oatmeal Stout	5 Gallons	1.061	1.014	6.08	28.17	35.81 °L	7.5K	5
Author: Waterdoug Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 83 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Priming sugar Priming Amount: 3/4 C to 2C H2O Creation Date: 2/22/2015 9:53 PM Notes: Preheat Igloo to 140-150 F 11.5 Qt strike water @ 170 F to hit 152 F temp. Hold 60 min. Add 10 Qt H2O @ 190 F to hit 168 F temp Hold 15 min. Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort. Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times. Chill to 65-70 F Aerate 60 sec & Pitch yeast Ferment @ 68 F 14 days. Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O. Est OG 1.062 Act OG Est FG 1.018 Act FG Est ABV 5.79% ABV Brewed 03-29-2015 Ferment Bottle Ready
Oat Cream IPA	Specialty IPA: New England IPA	10 Gallons	1.086	1.029	7.54	107.23	5.61 °L	7.5K	1
Author: Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 65 Mash Thickness: 1.3 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: 3/12/2019 11:31 PM Notes:
Kentucky Bourbon Barrel Ale	Wood-Aged Beer	7.5 Gallons	1.082	1.019	8.28	17.41	11.3 °L	7.5K	0
Author: RMRPE Boil Size: 10.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 73 Mash Thickness: 1.3 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: 9/20/2016 5:55 PM Notes: Based on info from Alltech Lexington Brewery, this is Kentucky Ale aged in oak. Below are the percentages of the grains: 78% American 2row, 8% Caramel 40, 8% Carapils, 6% Malted Wheat. Hopped with East Kent Goldings and Fuggles and fermented with an English Ale yeast strain. Age the beer for 6 weeks in freshly emptied bourbon barrels. Your best bet would be to soak a charred oak spiral in good bourbon and then stick that in your aging vessels. I added 1 oz Black Patent to get color where I wanted it. I will be adding 4 oz of toasted oak and 12 oz of bourbon to secondary. Age 6 weeks in Secondary.
Blonde Ale	Blonde Ale	19 Litres	1.047	1.008	5.1	27.05	4.17 °L	7.5K	5
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 3.1 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: 2/10/2016 4:19 PM Notes: Completar até o volume máximo da panela na rampa de infusão. Lavar a cama de grãos com 10 litros de água ou até completar o volume da panela. (20 L) Acrescentar o lúpulo de aroma no ZERO minuto da fervura, desligar o fogo e colocar (Cascade 8g). Esperar a temperatura cair para 20°C e adicionar a levedura, mexer bem para oxigenar o mosto. Fermentar entre 18°C e 20°C por 6 (seis) dias. Transferir para o maturador e clarificar a 1°C entre 7 a 10 dias. Prime com açúcar refinado 4g/L. Garrafas temperatura ambiente por 10 a 15 dias.
DARK WHEAT BEER	Dunkelweizen	5 Gallons	1.05	1.013	4.86	38.07	18.19 °L	7.5K	0
Author: Chris F Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 35 Mash Thickness: 0.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2015 11:29 PM Notes:
Boston Lager Clone	Dark American Lager	6 Gallons	1.051	1.013	5.06	23.85	12.6 °L	7.5K	1
Author: Future Pablo Boil Size: 7.68 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2017 5:58 PM Notes: Double decoction: Dough in grains into 105F water and rest at 95F for 15 min. Then add 178F water to mash to bring temp up to 122F for 15 min. Then remove 1/3 of mash with slotted spoon into a separate pot (first decoction) and heat to 155F for 15 min. Then heat decoction up to a boil (stirring regularly). Add first decoction back to main mash, bringing the combined temp to 152F for 20 min. Then remove 1/2 of mash (with liquid this time) into a separate pot (second decoction) and heat to boil. Then return decoction to main mash for a final rest at 165F for 10 min.
Spaten Ocktoberfest	Oktoberfest/Märzen	5 Gallons	1.056	1.012	5.79	19.21	9.64 °L	7.5K	2
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.75 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: 9/3/2015 5:56 PM Notes:
Winter Saison (Grainfather)	Saison	23 Litres	1.071	1.013	7.6	35.72	7.67 °L	7.5K	1
Author: swissRico Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: 3.18 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2015 7:56 AM Notes:
Light Ale	Blonde Ale	5 Gallons	1.041	1.01	4.09	16.76	3.66 °L	7.5K	1
Author: cochran brew house Boil Size: 7 Gallons Boil Time: 60 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: 3/14/2012 9:54 PM Notes:
Chocolate Peanut Butter Stout	Sweet Stout	5.5 Gallons	1.05	1.014	4.74	14.86	33.63 °L	7.5K	0
Author: trudelphic Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 1/7/2013 5:02 AM Notes:
New Belgium Slow Ride	American IPA	5.5 Gallons	1.046	1.01	4.61	52.74	7.79 °L	7.5K	4
Author: CapnJ Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 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: 1/31/2015 12:28 AM Notes:
Citral Pale Ale (Midwest Supplies)	American Pale Ale	5 Gallons	1.044	1.008	4.75	52.88	7.84 °L	7.5K	7
Author: Jason Cox Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 60 Mash Thickness: 1.5 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: 5/8/2017 11:08 PM Notes: Directions provided by Midwest Supply. See link. Heat Strike Water: Heat at least 4 gallons of water to 160–165º, depending on the temperature of your grain. Mash temperature should be 152º F. Mash in: Using a mash paddle, mix the crushed grain with the water. Make sure to mix it up well to avoid any dry pockets, or “dough balls”. Once the mash is well mixed and sitting at 152º F, cover and let it rest for 60 minutes. Sparge: While your mash is resting, heat 5 gallons of water to 168º F. Perform a batch sparge to collect 7 gallons of wort and bring to a boil. The Boil: As soon as you see a rolling boil, set your timer for 60 minutes and add 0.5 oz Centennial hops. Boil for 40 minutes then add 1 oz Cascade hops. Boil for 10 minutes then add 1 oz Cascade hops. Boil for 10 minutes then add 2 oz Citra hops and turn off heat. Allow to steep 10 minutes before chilling. Cool and Aerating the Wort: Cool the wort to below 80°F using an ice bath, adding ice made from boiled water to top off your full volume, or using a wort chiller (best method). Once your wort is below 80°F, transfer it into your primary fermentor, and take a hydrometer reading. See our FAQs for tips on taking a hydrometer reading. Use One of These Methods for Aeration: • Pour the cool wort between two sanitized buckets several times. • Mix and stir vigorously for several minutes with a sanitized spoon. • Aerate with the Midwest Supplies Aeration system for up to 10 minutes (7862). • Add pure oxygen for 2 minutes with the Midwest Supplies’ Oxygenation Kit 2.0 (40033). Fermentation: Pitch (add) your yeast and store your fermentor in a dark area with a stable temperature of 65–72°F. Leave until primary fermentation is complete, usually between 7–14 days. If you’re unsure, take a hydrometer reading. Optional, but highly recommended: Rack to a 5 gallon carboy for secondary fermentation and aging. Midwest recommends a 3 week secondary fermentation for this kit. Dry Hops: 5-10 days before packaging the beer add 1 oz Citra and 1 oz Cascade to the fermenter. Bottling: Remember to clean and sanitize all of your bottling gear. Mix priming sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling bucket. Rack your beer on top of the priming solution, making sure it gets mixed in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for 1–2 weeks to carbonate. Enjoy with friends and family!
Cream Ale - Prohibition Style	Cream Ale	5 Gallons	1.053	1.015	4.97	17.92	3.23 °L	7.5K	1
Author: PublicEnemy Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 5/22/2014 3:01 PM Notes: Add 1 ml lactic acid (88%) or use acidified malt if needed to drop ph after mash settles in. Makes good lawn mower beer. Corn goes through funky time when aging in fridge. There will be a malt vinegar smell for 2 days, then just a malt vinegar taste for 2 days, then the taste and odors clean up nicely. Serve at 40 degees and drink out of bottle. Highest OG I ever got is 48 using a 75 minute mash. Adding a pound of sugar (which is within style for cream ale) might do the trick to raise the O.G. 7 to 9 degrees. 2nd Place. BockBeer fest 2014. Liberty Home German American association. Hamilton, Ohio.
Vitus Clone	Weizenbock	19.5 Litres	1.064	1.017	6.23	15.44	8.55 °L	7.5K	1
Author: Gustavo Marsan Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 43.5 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2015 6:58 PM Notes: Lúpulos - Citra / Galaxy / Magnum Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo Weizenbock Helles Densidade Original: 1.078 (ou um pouco menos) Densidade Final: 1.020 (ou menos) IBU: 17-19 Álcool provável: 7,6% Volume Água 3g de Epsom (MgSO4) 4g de Cloreto de Cálcio (CaCl2) 3g de Chalk (CaCO3) 2g de Bicarbonato de Sódio (NaHCO3) 1. Ir acrescentando o malte quando a água ficar a 50 graus 2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos 3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos 4. Aumentar a temperatura a 72ºC e manter durante 15 minutos 5. Aumentar a temperatura a 78ºC e manter durante 15 minutos Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso. O off flavor de banana se consegue mediante umas das 3 variaveis: pouco fermento alta temperatura de fermentação (> 25C) pouco oxigenio Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C. Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo. Maturar bem pouco para não perder o aroma Carbonatação de 7g/L
Margarita Gose	Berliner Weisse	18.9 Litres	1.039	1.007	4.29	7.71	3.22 °L	7.5K	1
Author: Izzie1701 Boil Size: 22 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 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: 12/12/2016 12:29 AM Notes: -Kettle soured with Lacto for 24 hours till Ph dropped to 3.24. -Limes and Oak soaked in tequila for 2 weeks prior to adding to keg.
Apricot IPA	American IPA	5.2 Gallons	1.065	1.019	6.03	64.76	7.98 °L	7.5K	1
Author: jeremydgreat Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2013 6:32 AM Notes: Just an idea so far.
Marston's Pedigree (Original)	Extra Special/Strong Bitter (ESB)	10 Gallons	1.043	1.01	4.29	44.66	9.84 °L	7.5K	2
Author: thomasmckay Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 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: 7/27/2015 7:15 PM Notes:
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