All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Spaceballs The Beer	Belgian Pale Ale	5 Gallons	1.05	1.012	5.1	27.66	3.46 °L	510	1
Author: Empire Hops Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 90 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/26/2019 10:07 PM Notes: Recipe was part of double batch (10 gallon), split into two 5 gallon batches: 1) Traditional Am. Wheat w/ 5 gallon using Wyeast 1010 2) Belgian Wheat w/ 5 gallon using WLP 575 Color of Belgian turned out to be more 6-7 SRM.
Black IPA 2023.01.15	Specialty IPA: Black IPA	21 Litres	1.067	1.017	6.55	49.12	37.9 °L	510	0
Author: farm 5150 Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.054 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: 1/11/2023 12:15 PM Notes:
10 Heads High	American Strong Ale	49 Litres	1.069	1.012	7.76	65.82	13.08 °L	510	0
Author: Shølbryggeriet Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: 4.231 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 1.93 bar Creation Date: 10/26/2022 5:40 PM Notes:
Sinjoor	Belgian Pale Ale	20 Litres	1.052	1.014	5.07	27.49	8.27 °L	510	0
Author: STRU Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 Mash Thickness: 4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: dextrose Priming Amount: 144 g Creation Date: 11/16/2021 11:18 AM Notes: 1 liter yeast starter Ferment at 19 degrees
Yarrow Voss DIPA	Double IPA	6.5 Gallons	1.076	1.014	8.62	79.34	9.15 °L	510	0
Author: Gene Cornelius Boil Size: 8.15 Gallons Boil Time: 60 Boil Gravity: 1.057 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: 7/8/2021 10:59 PM Notes: Brewed this yesterday. Pre-boil gravity was higher than expected so I sparged more and ended up with maybe an extra .75 gallon post-boil, but came in on target for OG. Used a hop spider in boil. I've done this before, but this time I think break material clogged the screen and pellets were underutilised. I tossed the 2 oz Amarillo and the 2 oz Yarrow tops into the wort without the spider. Did not notice the yarrow as much as I thought I should ... neither aroma nor taste. I reserve the right to "dry herb" with yarrow later in the ferment. Pitched half a packet (.5g?) of Too Far North Voss Kveik dry into wort at 100F. Over 12 hours later and I see no activity. I am used to Safale US-05, which gets going within a few hours. So I pitched the rest of the Voss. I need this beer to get going and finish soon.
Ruffled Petticoats	Specialty IPA: Black IPA	1 Gallons	1.081	1.015	8.61	44.18	50 °L	510	0
Author: CFE Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 7/7/2020 12:34 AM Notes:
Blind ACME RED	Specialty IPA: Red IPA	40 Litres	1.061	1.013	6.27	69.27	10.38 °L	510	1
Author: LRS Boil Size: 50 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: 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: 5/24/2020 6:34 PM Notes: Mash in at 122°F (50°C), no rest, then raise the temperature to 147°F (64°C) for 80 minutes, then to 162°F (72°C) for 10 minutes, then 172°F (78°C) for mash-out and sparge at 172°F (78°C). Grist to water ratio should be 3:1. Boil for 60 minutes, following the hops schedule and adding the yeast nutrient during the boil as per package instructions. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 66°F (19°C). After dry hopping, transfer to a cold secondary vessel for at least 1 week for clarification. (https://beerandbrewing.com/blind-enthusiasms-acme-red-recipe/)
Faceless Red Pale Ale	Specialty IPA: Red IPA	23 Litres	1.061	1.013	6.24	38.56	14.56 °L	510	0
Author: Rob485 Boil Size: 28 Litres Boil Time: 75 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: 0.72 bar Creation Date: 5/12/2020 10:02 AM Notes:
Big Brew Day DIPA	Double IPA	5 Gallons	1.077	1.015	8.07	89.15	8.76 °L	510	0
Author: Joswey Boil Size: 6.71 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 1.25 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: 4/18/2020 4:13 PM Notes:
Opus Orval #2	Bière de Garde	16 Gallons	1.061	1.005	7.37	33.04	12.35 °L	510	1
Author: Bomar Boil Size: 17.5 Gallons Boil Time: 90 Boil Gravity: 1.056 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: 4/12/2020 10:11 PM Notes: The Elusive Orval Clone....like the Holy Grail...to get it right. Opus Orval #1 was pretty close except I didn't do one thing to the secondary...so I had a beautiful perfect beer that was missing that special something....hmmmmm....what is it?? The Brettonomyces is the answer so in this one, I will do that by adding Brett via Omega Yeast "All the Bretts" and let the secondary go for 2 weeks after a 1 week primary. Then I will bottle in my 500 ml sturdy belgian bottles and age for at least 3 months before I start in.....(I hope I can exhibit some modicum of control over myself).
Iron Aler 2016 Chocolate Rye Saison	Saison	5.5 Gallons	1.059	1.009	6.51	30.31	35.76 °L	510	1
Author: Jordan & Kate Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2016 9:09 PM Notes: Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in the malt and rye at 149 °F (65 °C) in 15 qts. (14 L) of water. Hold at this temperature for 60 minutes. Raise the mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off the wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 6.5 gallons (25 L) of wort. (Check that final runnings do not drop below SG 1.010.) Boil the wort for 90 minutes, adding hops at times indicated in the ingredients list. Add the sugar at the end of the boil, stirring to dissolve. Chill the wort, transfer it to a fermenter and pitch the yeast. Ferment at 85 °F (29 °C). Bottle condition. Variation: Substitute flaked wheat for rye; substitute Styrian Goldings for Amarillo® and Centennial.
Tim's Black Ipa	Specialty IPA: Black IPA	23 Litres	1.065	1.014	6.65	54.09	40.49 °L	510	1
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 7/13/2019 1:25 PM Notes: Add choc malt last 10 min of mash
Sparkle	Witbier	5 Gallons	1.042	1.012	3.98	36.3	3.56 °L	510	0
Author: Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: 1.5 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: 5/15/2019 6:07 PM Notes:
Brew7 18/3/19	Specialty IPA: Red IPA	23.5 Litres	1.043	1.008	4.66	68.63	5.48 °L	510	0
Author: Basement Brewing Aotearoa Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 78 Mash Thickness: 3.1 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: 3/18/2019 9:30 AM Notes: Start mash at 11.30. 4 kg of Glafdield Ale malt for 1 hour then 200gms Gladfield Redback for 1 hour. Maintain 67Cish for entire mash. Dropped to 63 during sparge. No water conditioning just filtering. Sparge started at 13.30 - 14.15. Heat started at 14.00 with 40gms Chinook Pellets in spider 21 litres. Top up with another 8 litres whilst boil getting started. Boiling at 14.35. Collect 29 litres. Chiller coil in at 15.10. Boil 14.35 - 16.45. Chilling started at 16.50 - 18.00 then out for a birthday dinner at Paradise. Start to run into fermenter at 20.15. Saturate 2 US05 sachets in warm water at 21.30 OG 1042 at 30C = 1043. Yeast pitched at 2230. Bubbling away nicely 08.00 next morning. Still very slow bubbling 26/3. Tasting really nice. 27/3 ( 0800 ) Rack into 26SS and add 50gms Citra pellets for dry hop. 1/4/19 Gelatine added 0900 and fridge cooled to 10C. 2/4/19 Final gravity 1010. 1400-1500 - Bottled - 22Litres 24x750ml and 8x500ml. A little cloudy still and seemed to get a little pellet in the tap slowing flow on the odd bottle.
Wax Bloom	Lambic	6 Gallons	1.064	1.006	7.56	3.26	3.41 °L	510	1
Author: Darby Rose Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 60 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: 12/9/2018 3:06 AM Notes:
Black IPA #1	Specialty IPA: Black IPA	5.5 Gallons	1.065	1.012	6.98	75.4	39.52 °L	510	0
Author: Jhawk Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 73 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: 11/20/2018 12:53 PM Notes:
Berliner Weiss Base Recipe	Berliner Weisse	6 Gallons	1.033	1.006	3.6	8.31	3.22 °L	510	0
Author: Pughtown Brewers Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 65 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: 7/23/2018 5:25 PM Notes: Kettle sour 110f until 3.3ph Hops added at second boil for entire 15min boil
Wild Saison	Lambic	10 Litres	1.058	1.01	6.28	35.2	5 °L	510	0
Author: cdnchef7 Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 6.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2018 2:14 PM Notes: Open ferment with lambic starter 24 H. Pitch White labs.
Primera Belgian Blond Ale	Belgian Blond Ale	70 Litres	1.051	1.014	4.95	15.18	4.2 °L	510	0
Author: Gise Boil Size: 78 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 77 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2018 2:14 AM Notes:
Belgian Weissbier	Bière de Garde	21 Litres	1.039	1.01	3.79	44.82	6.47 °L	510	3
Author: Cerveza artesanal Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 35 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: 5/6/2018 7:46 PM Notes:
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