All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Belgian Strong Golden Ale	Belgian Golden Strong Ale	5.5 Gallons	1.073	1.013	7.85	31.26	4.44 °L	501	0
Author: Indy Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 6/29/2020 11:07 PM Notes: ***OG 1.81 Ready 4 months Patterned after some of Belgium’s most unique and famous ales, our kit yields a beer that looks innocent in the glass but packs a delicious wallop. The secret is a high percentage of candi sugar, an easily fermentable sugar that ratchets up the beer’s strength while keeping the body light and easy to drink. Smooth mouthfeel, sweet, floral maltinesss, and rich spiciness from hops and yeast TRADITIONAL MULTI STEP Protein Rest: 122° F for 20 minutes Beta Sacch’ Rest: 149° F for 30 minutes Alpha Sacch’ Rest: 158 F for 30 minutes Mashout: 170° F for 10 minutes Mash Schedule: Option B SINGLE INFUSION Sacch’ Rest: 149° F for 60 minutes Mashout: 170° F for 10 minutes Clear Candi Sugar gets added at 10mins in the boil Suggested fermentation schedule: -1-2-weeks-primary;-2-4-weeks-secondary;-2-4-weeks - bottle-conditioning;-extended-bottle-aging
Kentucky Common	Kentucky Common	5.5 Gallons	1.049	1.01	5.17	21.21	18.46 °L	501	5
Author: SneakySnek Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 72 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: 4/9/2023 9:16 PM Notes:
XXX Belg.	Belgian Tripel	15 Gallons	1.078	1.014	8.43	35.84	5.33 °L	501	0
Author: Mr.Bacon Boil Size: 16 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 75 Mash Thickness: 1.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: sucrose Priming Amount: 10.7 oz Creation Date: 2/14/2023 1:30 PM Notes:
Blank Slate	Experimental Beer	1 Gallons	1.051	1.012	5.15	59.57	3.78 °L	501	0
Author: Aaron Moore Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: sucrose Priming Amount: 2.4 oz Creation Date: 11/14/2022 7:15 AM Notes: Name === The idea is to produce a beer that is like a blank canvas. It is beer that you could layer other dimensions onto, but it itself is the blank canvas. Sort of an experiment to see what this "blank" beer is like, as a way to try to understand the space I'm working in. The other aspect of this is that it is trying to be as "normal" a beer as I can easily make. For example, I will simply ferment it in the cellar space I have at between 65 and 68. It will be a product of my region, my background, and my methods. Thus, it is sort of a personalized blank slate. The question being: "what do I get if I produce 'normal' beer as simply as possible?" Notes from formulation === - It is very tempting to try to get more complicated by adding late hop additions, or at least one other malt variety. However, the point here is to be as minimal as possible. With only bittering hops, hops are only serving their original, primary purpose: to provide bitterness that balances the malts sweetness so that the resulting beer can be enjoyable. - The intent is to produce a pale, clear beer with some subtle yeast character and balanced bitterness but minimal hop flavor. The most prominent aspects should be the taste of the base malt and the subtle yeast character. - Since I’m planning to ferment it in the storage space, which is running about 58-59, I decided to switch to 1007 for its cold temp performance. In warmer months, though, I’d prefer to brew with 1056.
Pumpkin Ale	Autumn Seasonal Beer	21 Litres	1.046	1.011	4.59	25.9	8.47 °L	501	1
Author: Robbuu Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 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: 11/14/2021 4:57 AM Notes:
As·phyx·i·a·tion	Specialty Smoked Beer	6 Gallons	1.062	1.015	6.27	58.53	43.35 °L	501	1
Author: Darby Rose Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 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: 3/5/2021 3:52 PM Notes: Smoke the light colored grain bill at the lowest temp setting on a pellet smoker for min 20 mins max 60 - based on smoke flavor. Wet down grain in a pan. Mash at 154 for 60.
Fatty's Nymph	Saison	21 Litres	1.061	1.018	5.57	43.4	5.23 °L	501	2
Author: Boil Size: 30 Litres 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: 2/21/2021 12:14 AM Notes:
Belgian Bathwater	Belgian Dubbel	5.5 Gallons	1.061	1.012	6.45	38.25	14.68 °L	501	1
Author: Bob1985 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 140 g Creation Date: 12/21/2020 1:18 AM Notes: Carbonation too low. Increased prime to140 gm
BBB Westmalle Västnalle Dubbel	Belgian Dubbel	21 Litres	1.064	1.011	7.04	21.12	27.53 °L	501	0
Author: PelleP Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 8/10/2020 11:27 AM Notes:
Quad	Belgian Dark Strong Ale	11 Gallons	1.105	1.021	11.05	23.1	19.5 °L	501	0
Author: Boil Size: 12.48 Gallons Boil Time: 75 Boil Gravity: 1.092 Efficiency: 75 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: 7/13/2020 6:56 AM Notes:
Concierge Marie	Experimental Beer	3.5 Gallons	1.064	1.017	6.15	21.19	18.62 °L	501	0
Author: 3rd Level Brewing Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 68 Mash Thickness: 1.5 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: 7/24/2018 2:26 PM Notes:
Little Beast Fera Inspired 100% Brett Saison	Brett Beer	6.8 Gallons	1.052	1.004	6.3	22.59	3.09 °L	501	0
Author: Boozy Mcboozerson Boil Size: 8.3 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 96 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: 5/19/2020 10:56 PM Notes:
Oldtoberfest Smoked Rye Lager	Specialty Smoked Beer	5.5 Gallons	1.054	1.014	5.27	31.77	12.83 °L	501	0
Author: Mean Face Brewing Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 76 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2020 1:31 AM Notes: - Brewed on 1/26/20 - Mash water = 4.58 gallons (17.3 liters) - Sparge water = 3.35 gallons (12.7 liters) - Changed grain absorption assumption to .12 gallons per pound from .10 (this should help correct my pre and post boil volume issues, also going to start monitoring liters which should help with more precise volume measurements since gallons are only marked once per gallon) - Expecting pre-boil volume of 6.6 gallons (25 liters), actually had just under 25 liters (maybe 24.8). I did add a little bit of rice hulls and maybe I should change grain absorption assumption to .125 vs .12. - Expecting mash efficiency of 86% which implies a pre boil gravity of 1.052 - Mash temp settled right it at ~151F - Hit 12.3 plato pre boil gravity which converts to 1.050 vs. 1.052 target so ~84% mash efficiency vs. 86% expected. - Expecting to boil down to 6.0 gallons so boil-off tool estimates 1.057 OG (now predicting 1.055 with 84% efficiency). Hit 1.054 instead of 1.055. - After boil had ~6.0 gallons (expected 6.0) in the kettle and ~5.5 gallons made it into the fermenter. 5.3 gallons actually made it, if I tip grainfather I should hit 5.5 next time. - Pitched 2 smack packs and set fermentation chamber at 60F, - Packaged on 2/10/20, batch #41, FG was 1.013 (at 68F) which converts to 1.014 so 72% attenuation vs 69% avg. and 72% expected - Fill keg to 51.86 pounds = (1.014FG x 8.345 x 5 gallons) + 9.548 (empty keg weight). Only got 49.6 pounds (so ~4.75 gallons), this is because only had 5.3 gallons post boil. Need to tip the grainfather next time.
DFH/Vic/Stone Saison	Saison	5.5 Gallons	1.064	1.011	6.89	36.29	3.91 °L	501	0
Author: Fatty Lumpkin Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 18.75 psi Creation Date: 11/3/2019 3:59 AM Notes: Dogfish Head/Stone recipe MASHING In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours. For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F. LAUTERING AND SPARGING After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment. Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains. The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil. THE BOIL Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers. At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F. PITCHING THE YEAST AND FERMENTATION Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato). The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water. Place the bucket in a cool, dark place and keep it at 70°F. Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week. Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it. DRY HOPPING Put the Citra hops in a hops bag and place it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 70°F. After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.007 (1.8 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 70°F until it reaches the target. Bottle or keg as normal for style.
Funky Cold Medina - Farmhouse IPA	Brett Beer	5.5 Gallons	1.06	1.012	6.31	66.17	4.13 °L	501	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 7/4/2019 5:52 PM Notes:
Corn Wash	Experimental Beer	14 Gallons	1.068	1.017	6.68	0	3.76 °L	501	0
Author: Antmuzic Boil Size: 14 Gallons Boil Time: N/A Boil Gravity: 1.068 Efficiency: 75 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: 4/26/2019 2:40 AM Notes:
Bakker Tripel	Belgian Golden Strong Ale	8 Litres	1.072	1.015	7.36	83.64	12.2 °L	501	1
Author: RBakkert Boil Size: 15 Litres Boil Time: 75 Boil Gravity: 1.038 Efficiency: 53 Mash Thickness: 3.86 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: 1/21/2019 2:33 PM Notes:
Pandemic	Brett Beer	5 Gallons	1.078	1.012	8.68	95.06	38.61 °L	501	1
Author: Darby Rose Brewing Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.071 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: 12/10/2018 1:38 AM Notes:
Cold Roses - 2019 Pilot	Fruit and Spice Beer	93 Gallons	1.05	1.011	5.22	3.25	3.65 °L	501	0
Author: dave@singlespeedbrewing.com Boil Size: 110 Gallons Boil Time: 15 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/5/2018 3:08 PM Notes: Kettle Sour to +/- .1 pH of 3.2 Pitch at 65F Ferment at 68F Add 42 lbs blood orange puree @ ~ 1.028 DH @ 1.75 lbs/bbl, when considering cryo addition Crash to 62 F after diacetyl rest, remove yeast after 48 hours Day One - Add dry hop charge #1 Day Two - Idle Day Three - Add dry hop charge #2 Day Four - Idle Day Five - Idle Day Six - Crash to 34 F Day Seven - Remove dry hops
Mommy's Boat Wit	Mixed-Style Beer	5.5 Gallons	1.054	1.013	5.31	20.15	4.56 °L	501	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 71 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: 9/7/2018 1:52 AM Notes:
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