All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lichtenstein Pale Ale	American Pale Ale	24 Litres	1.05	1.011	5.15	42.3	9.92 °L	499	0
Author: Paul Welsh Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 73 Mash Thickness: 3 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: 4/13/2019 5:14 AM Notes: From page 105 of the DIY DOG recipe book. Scaled up from 20 to 24 L to account for wastage at kettle and fermenter.
Bruce's Bomb-Ass Berry Joose	Blonde Ale	70 Gallons	1.059	1.01	6.55	35.86	3.72 °L	499	0
Author: Genus Brewing Boil Size: 72.19 Gallons Boil Time: 60 Boil Gravity: 1.05 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: 2/9/2025 11:26 PM Notes: frozen berries in fermentor at tail end of ferm
Blonde Tango IV	Blonde Ale	22.7 Litres	1.041	1.008	4.34	21.35	3.93 °L	499	1
Author: GrandpaD Boil Size: 30.04 Litres Boil Time: 75 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: 6.26 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 32.2 ° C Priming Method: co2 Priming Amount: 0.75 bar Creation Date: 3/17/2023 7:50 PM Notes: Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding. Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile) Add 5 drops Fermcap S prior to boil. Add dry hops into serving keg 2-5 days before serving.
Lervig Paragon	English Barleywine	21 Litres	1.117	1.024	13.77	25.04	19.45 °L	499	0
Author: Uglebrygg Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.098 Efficiency: 71 Mash Thickness: 3.14 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: 2/23/2023 8:56 PM Notes: 7,065 kg malt + 2,5 kg DME. Lallemand's pitching rate calculator: Trenger 23,5 g gjær, og anbefaler 3 pakker à 11 g.
Blond Ale	Blonde Ale	25 Litres	1.049	1.011	4.97	40.45	3.75 °L	499	0
Author: Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 2.7 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: 6/6/2021 4:41 PM Notes:
PALE RYDER	Blonde Ale	11 Gallons	1.052	1.013	5.07	38.92	4.46 °L	499	0
Author: LONGNECK Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 5/8/2020 7:38 PM Notes:
She's Blonde, Honey	Blonde Ale	5.5 Gallons	1.051	1.013	5	34.86	3.82 °L	499	0
Author: hophead648 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: 30 psi Creation Date: 3/22/2020 4:23 PM Notes:
Keith's Blonde Ale	Blonde Ale	5.5 Gallons	1.051	1.009	5.61	17.66	3.59 °L	499	0
Author: Lazy Dags Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 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: 1/26/2020 4:33 PM Notes:
Tim's Pacific Ale	American Pale Ale	23 Litres	1.056	1.011	6.01	17.03	4.17 °L	499	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.045 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: 8/27/2019 4:53 AM Notes:
Tank Day / Learning Curve	American Pale Ale	5.5 Gallons	1.062	1.017	5.88	49.33	4.72 °L	499	0
Author: West Jersey Brew Co Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 8/6/2019 11:10 PM Notes: Great Western 2-Row, Mainstem Walla Walla White Wheat, Mecca Grade Opal 22 REFERENCE: * https://bootlegbiology.com/product/neepah-blend/ * https://www.homebrewtalk.com/forum/threads/whats-your-preferred-mash-ph-target.599689/#post-7854047 INSPIRATION: * https://byo.com/recipe/trillium-brewing-company-fort-point-pale-ale-clone/ * https://www.themadfermentationist.com/2018/10/rings-of-light-hazy-pale-ale.html * https://byo.com/article/new-england-ipa-a-scientific-study/
Blonde 90	Blonde Ale	6 Gallons	1.057	1.017	5.2	34.68	6.91 °L	499	0
Author: Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: 2.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/11/2017 4:27 PM Notes:
Upstate Blonde	Blonde Ale	5.5 Gallons	1.046	1.012	4.55	29.39	3.41 °L	499	0
Author: KC Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/3/2019 7:13 PM Notes:
APA La Pirinola	American Pale Ale	8 Litres	1.051	1.008	5.72	66.89	5.66 °L	499	0
Author: Viitobrew Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 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: 1/23/2019 10:10 PM Notes:
Val Verde V.3	Blonde Ale	5.5 Gallons	1.057	1.009	6.34	14.97	6.59 °L	499	0
Author: Wootbräu Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 72 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: Corn Sugar: 5.1 oz Creation Date: 1/4/2019 12:51 AM Notes:
Comet AP Wheat	American Pale Ale	6 Gallons	1.049	1.011	5.05	20.46	3.73 °L	499	3
Author: I_playdrums Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 71 Mash Thickness: 1.8 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/21/2018 10:43 AM Notes: This beer was originally brewed with raw water, this is our first go adjusting the NG water. 11/11/18 strike temp 164 for 155 mash temp.
Blonde Ale - W/Blueberries	Blonde Ale	5.5 Gallons	1.057	1.016	5.4	27.23	5.52 °L	499	0
Author: Mybuddypete Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 72 Mash Thickness: 1.8 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: 5/10/2018 2:54 PM Notes:
Tomahawk S&M	American Pale Ale	11 Gallons	1.053	1.014	5.08	69.84	4.36 °L	499	0
Author: shameus Boil Size: 13.75 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 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: 4/27/2018 5:04 PM Notes: 6 ml Hopshot. 13g gypsom 2g epsom 4 cacl 4mgcl 1.6tsp lactic
Citra Pale Ale	American Pale Ale	5 Gallons	1.056	1.013	5.64	33.77	6.36 °L	499	0
Author: Rselvius Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 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: 3/15/2018 9:58 PM Notes: Be sure to cool to 66F and pitch the yeast. Ferment at 68, then transfer to secondary and dry hop for 7 days.
HHOO IPA (Brewdog Peroxide Punk Clone)	American Pale Ale	50 Litres	1.044	1.007	4.86	55.37	5.25 °L	499	0
Author: Boil Size: 62 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: 2.5 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: 3/4/2018 5:21 PM Notes:
EBB Pale Ale	American Pale Ale	14 Litres	1.044	1.01	4.51	37.37	11.7 °L	499	0
Author: RAFAELLY MAIA Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 45 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/12/2017 10:25 PM Notes: - Elevar para uma temperatura de 70°C os 13,2 L de água; - Adicionar todo o malte já moído, manter a temperatura em aproximadamente 66°C até que o mosto passe no teste do iodo (aproximadamente 60 min.). Deve-se manter a panela destampada e mexer os grãos apenas enquanto o fogo estiver ligado; - Após todo o amido convertido em açúcar, verificado pelo teste do iodo, elevar a temperatura para 78°C e manter por 10 mim, para inativação das enzimas; - Recircular o mosto (retirar pelo fundo da panela e adicionar sobre a cama de grãos o mosto retirado lentamente para nao mexer os grãos) por aproximadamente 1 hora até que a cor do mosto esteja uniforme em toda a panela; - Retirar o mosto para a panela de fervura; - Adicionar a água restante a 80°C sobre a cama de grãos e remover pelo fundo da panela de mostura, transferindo para a panela de fervura, até que atinja a densidade pré fervura já determinada; - Levar a panela de fervura ao fogo alto; - Ao iniciar a fervura, realizar a primeira adição de lúpulo; - Atingido 30 minutos de fervura, realizar a segunda adição de lúpulo; - Ao completar 55 min de fervura, realizar a terceira adição de lúpulo, uma cápsula de whirfloc e uma capsula de nutrientes para a levedura, adicionar também o chiller de resfriamento do mosto; - Ao atingir 60 min de fervura, desligar o fogo e iniciar o resfriamento com a passagem de água fria pelo chiller; - Quando a temperatura do mosto estiver a baixo de 30°C, mover para o balde fermentador e adicionar o fermento; - Levar o balde fermentador para um ambiente de temperatura controlada por 7 dias ou até que nao haja mais atividade visual no airlock por no mínimo 2 dias; - Elevar a temperatura em 3°C e manter por 3 dias para que seja realizada a fermentação secundária; - Abaixar a temperatura para o mínimo possivel sem que haja congelamento da cerveja por 2 semanas, para a maturação da cerveja; - Realizar o envase utilizando 6g/L de açúcar invertido para o processo de carbonatação na garrafa (primming); - Aguardar no mínimo 10 dias para que ocorra a refermentação na garrafa (em temperatura ambiente).
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