All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Testa'sbeer	Belgian Golden Strong Ale	25 Litres	1.072	1.014	7.61	24.43	6.19 °L	498	0
Author: Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/14/2020 10:59 PM Notes:
Paladin's Shield	Saison	33 Litres	1.048	1.008	5.25	25.38	20.16 °L	498	1
Author: Loriana Boil Size: 37 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 76 Mash Thickness: 3.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.75 bar Creation Date: 6/23/2024 11:48 PM Notes: Second beer crafted by paladins of the Watchers order in White Castle to create a regional specialty beer to compete with beers of Serania royal brewery.
Key Lime Pie Gose	Gose	5.5 Gallons	1.058	1.019	5.15	14.31	7.08 °L	498	0
Author: Jean-Philippe Barrette Boil Size: 6.46 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 10/4/2023 9:08 AM Notes: Mash all grains except acidulated malt for 60 minutes at 149 degrees. Add acidulated malt and continue mash for 45 minutes. Mashout and sparge as needed. Bring to a boil and add your hops. With 10 minutes left in the boil add your coriander, sea salt, lactose, vanilla and yeast nutrients. I forgo finings to keep the beer as hazy as possible.
1 Gal "Raspberry Puree" Sour	Specialty Fruit Beer	1.25 Gallons	1.052	1.011	5.49	12.73	4.4 °L	498	0
Author: Nosybear Boil Size: 2 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/1/2023 11:12 PM Notes: Puree raspberries and let ferment at room temperature for 7 days. Pitch yeast and ferment normally.
NBL Tripel	Belgian Golden Strong Ale	25 Litres	20.353	3.873	9.1	17.9	3.53 °L	498	0
Author: Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 13 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 263.9 g Creation Date: 8/16/2023 10:06 PM Notes:
Ol' Fashioned Lager	Pre-Prohibition Lager	160 Gallons	13.561	2.22	6.08	15.48	8.04 °L	498	0
Author: Boil Size: 161.56 Gallons Boil Time: 60 Boil Gravity: 13.4 Efficiency: 80 Mash Thickness: 1.15 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/27/2022 12:06 PM Notes:
Kentucky Common 2	Kentucky Common	5.5 Gallons	1.055	1.01	5.87	29.68	8.53 °L	498	0
Author: Boil Size: 7.4 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 60 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: 3/7/2021 2:02 PM Notes:
Fatty's Nymph	Saison	21 Litres	1.061	1.018	5.57	43.4	5.23 °L	498	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:
Th' Peat Paradox	Specialty Smoked Beer	5.5 Gallons	1.047	1.013	4.51	20.12	12.06 °L	498	1
Author: BrewerBrianW Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.087 Efficiency: 70 Mash Thickness: 0.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2020 4:05 PM Notes:
Quad	Belgian Dark Strong Ale	11 Gallons	1.105	1.021	11.05	23.1	19.5 °L	498	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:
Tom Dubbel	Belgian Dubbel	21 Litres	1.063	1.014	6.46	15.64	8.93 °L	498	0
Author: VV20 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 55 Mash Thickness: 4 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: 4/14/2018 10:26 AM Notes:
Spooky Spire	Spice, Herb, or Vegetable Beer	6 Gallons	1.079	1.017	8.09	43.29	47.16 °L	498	1
Author: Darby Rose Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 70 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: N/A Creation Date: 8/10/2019 8:44 PM Notes:
#51 Thomasmesse	Belgian Dark Strong Ale	24 Litres	1.091	1.017	9.77	33.18	33.28 °L	498	0
Author: Blind Mission Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.078 Efficiency: 65 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: 2/11/2019 5:51 PM Notes:
What The Hell Is This!	Experimental Beer	1 Gallons	1.093	1.014	10.39	83.14	10.59 °L	498	0
Author: Tiffany Briglin Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 35 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: 1/30/2019 8:22 PM Notes:
SSIPA	Mixed-Style Beer	6 Gallons	9.922	2.32	4.02	34.72	6.05 °L	498	0
Author: Valkyrie Brewing Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 8 Efficiency: 56 Mash Thickness: 1.4 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2019 5:39 PM Notes:
Bakker Tripel	Belgian Golden Strong Ale	8 Litres	1.072	1.015	7.36	83.64	12.2 °L	498	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:
Dubbel Time	Belgian Dubbel	5.25 Gallons	1.069	1.014	7.2	23.57	16.59 °L	498	1
Author: ukfan2018 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 72 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/12/2018 7:07 PM Notes:
Bible Cream Ale	Clone Beer	23 Litres	1.055	1.014	5.38	32.08	5.53 °L	498	0
Author: Neeb Boil Size: 28 Litres Boil Time: 70 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/21/2018 12:08 PM Notes:
New Colonial Pumpkin Beer	Belgian Dubbel	5.5 Gallons	1.097	1.028	8.97	30.26	11.7 °L	498	0
Author: Boil Size: 4 Gallons Boil Time: 65 Boil Gravity: 1.133 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/13/2018 5:29 AM Notes:
Velvet Unterbahn Kettle-Soured Gose	Gose	5 Gallons	1.048	1.011	4.83	7.81	3.04 °L	498	1
Author: WillBeerBeHere Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/25/2018 10:43 PM Notes: To the homebrewery Note: these steps are general guidelines and assume you’re already familiar with the all-grain brewing process. Refer to the instructions for your brew system and adjust as needed based on experience with your own particular equipment. Prep: 1–2 days before brew day 1. Prepare a Lactobacillus starter: 1 liter of water, 4 ounces DME. Incubate at a very warm temperature (85–100°F) without stirring or agitation. Prep: On brew day 1. On brew day, collect strike water and heat to approximately 165°F. 2. Mill the grains, or have it done for you at the shop. Mash & sparge 1. Add all grains to strike water and mix to achieve a uniform temperature of 151–153°F. Rest the mash at this temperature for 60–90 minutes. 2. While the mash rests, collect and heat sparge water. 3. When the mash rest is complete, heat it to 170°F for mashout. 4. Sparge and collect the wort in the boil kettle. Kettle souring 1. Use a boil kettle that has a well-fitted lid. Bring the wort to a boil for a couple minutes to sterilize, then allow to cool; you can use an immersion chiller if you like, or just let it cool passively with ambient temps. (Don’t worry about DMS formation at this point—the wort will be boiled again.) Keep the wort in the kettle—no need to transfer, the lactic fermentation will take place right in the boil kettle. 2. Once the wort temp is below 120°F, inoculate with the entire Lacto starter and cover the kettle with the lid. (If you want to go all-out, flush the headspace of the kettle with CO2.) 3. Allow Lactobacillus to ferment 1–3 days. Do not oxygenate or aerate, and maintain a fermentation temp of 80°F or above—all other things equal, the bacteria will work faster at warmer temps, up to about 120°F, in an anaerobic environment. 4. Once the wort has soured to your liking (a simple sensory evaluation of the sour wort will be enough), proceed to the main boil. Main boil 1. Bring the soured wort back to a boil and hum along to “White Light/White Heat.” Add 0.5 ounces of your selected noble hops when the wort begins to boil, and boil for 60 minutes. 2. During the boil (you should have plenty of time during “Sister Ray”), grind the whole coriander seeds using a spice mill, mortar and pestle, or whatever method you choose. 3. Add the charges of ground coriander and sea salt five minutes before the end of the boil. 4. Cool it! Fermentation and beyond 1. Transfer the cooled wort to a sanitized fermenter, aerate well, and pitch yeast. 2. Depending on the yeast strain being used, aim for a maximum fermentation temp in the low to mid 60s°F. 3. When gravity is stable and the beer is sufficiently clear (some haze is accepted and expected for this style), proceed with packaging. 4. Our kettle-soured Gose will show best while fresh—but why would you sleep on this tart, refreshing little gem during our brief Minnesota summer in the first place? Until next time: Drink it like you brewed it.
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