All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
VIIIRIS	Russian Imperial Stout	5 Gallons	1.105	1.026	10.35	119.3	40 °L	1.7K	0
Author: veswill3 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.088 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: 11/2/2014 10:10 PM Notes: This is a modification to an award winning recipe found at http://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/ Directions say to primary for at least a month, then secondary for another 3, or 6 if you can wait that long. The original directions suggest that it peaks around 8 months. to add vanilla, slice 3 vanilla beans down the center and spread the bean apart. Soak in enough bourbon (Makers Mark) to cover for a week. Then add everything to the beer when racking. We added the beans in a hop bag for easy removal. remove beans in a few days depending on taste. Why VIIIRIS? V for vanilla, III for 3 beans, RIS for Russian imperial stout. The VIII is also my initials
Monster Mash	Russian Imperial Stout	11.66 Litres	1.12	1.073	6.29	42.71	50 °L	1.7K	2
Author: Matpaq Boil Size: 14.16 Litres Boil Time: 120 Boil Gravity: 1.099 Efficiency: 59 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18.5 ° C Priming Method: dextrose Priming Amount: 53.2 g Creation Date: 9/2/2019 2:22 PM Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85 swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150) Nibs 125g marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf 41.45 ibu vers 43.26 le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout resumé: 1 peu plus de carb 1 peu plus de munich(gout grain) 1 peu plus de roasted et grains foncé 1 peu plus de bourbon coco en tranche 9 jours coco au lieu de 8 7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT) 3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié? la couleur brune venait dou? on verra! le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon! ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10, 1 oeu plus de carb 1.8 vers 1.85 garder le roasted de bairds, ramenet le marris de thomas, ajouter bourbon a lembout, 3,2 ml par litre en faire saNS BOURBON, et lautre avec V2: a cause de tout le sucre 1.046 final sur 1.033? V3 1.048 sur 1.037 attenuation 61 Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres 56 srm réel prévu mais top a 50 le calculateur V4 a venir efficacita 54 pre brasse finalement 64.5!!! le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs avant 500 gr/11 litres 45.45!L 250/9 27.77 g/l coco 8.88 gr/l cocoa nibs..recalculer 80 gr j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus Le roasted barley thomas fawcet par bairds Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu 95gr tranche coco 155 coco rapee 80 cocoa nibs ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout Un peu moins de coco sinon contenant trop plein IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250 Moins de cara 120 harsh et plus de caramelisé 60 500 gr coco vers 250 pour contenant a moitié peut pas aller plus haut en grain pas assez de levure! coco 11 litres fois 15lbs perbarrel debut du gout intense ( 58 gr/l) commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir 1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure y aller en demi dosage de safale 2 et de malto safale 2 dernière fois 0.1gr/l 1gr/10l prochaine fois 0,5 gr/10l carb a 1.9 au lieu de 2 acheter vanille acheter safale 2 plus de noir, plus de sucre residuel flaked barley, moins de malto plus de boil concentre les gouts plus de profondeur drc plus de vanille coco? Carber en 3 jours 2 heures de boil 49 srm ancienne vers 56.87 A lavenir ca va prendre un mash max a 69 Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber pas de dextrose pour pas de gusher. 1.045 final 225 de lactose (dern fois 350 pour 19l) 11.6 l au fermenteur 15.79 mash 3.66 sparge scaled a 69% batch size original a 17,75l maintenant 12.25 batch size reel dans mes calculateur de 10.47 - si mout na pas de 1099 Wyeast 1968 equivalente de wlp002 english ale yeast de white labs english ale de escarpment qui est au canada Fermentation 3 semaines, Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent 1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85
Wicked NEIPA #2	American IPA	5 Gallons	1.064	1.017	6.17	82.42	4.28 °L	1.7K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 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: 2/12/2017 8:35 PM Notes: London ale 3
Doppelbock	Doppelbock	5 Gallons	1.111	1.028	10.92	34.49	41.45 °L	1.7K	0
Author: TonyZ Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.079 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2015 1:59 AM Notes:
Mimic	Standard/Ordinary Bitter	10 Gallons	1.066	1.017	6.33	37.02	22.18 °L	1.7K	0
Author: neuroticsock Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 80 Mash Thickness: 1.5 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: 8/20/2015 6:57 PM Notes:
C4 Black Ipa	American IPA	5 Gallons	1.063	1.015	6.27	70.04	34.27 °L	1.7K	0
Author: octopussy Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 78 Mash Thickness: N/A 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: 4/20/2015 5:49 PM Notes:
Black Buggy 4 Grain Lager	Premium American Lager	5.5 Gallons	1.053	1.012	5.29	18.06	3.93 °L	1.7K	1
Author: imquattro Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 57 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/2015 4:17 PM Notes:
2014 - 12/20 - Happy New Year Pale Ale	American Pale Ale	11 Gallons	1.057	1.013	5.73	43.04	7.48 °L	1.7K	0
Author: DrSherlock Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2014 3:48 AM Notes: Recipe From page 212 - Clone Brews Flying Dog Brewery - Frederick Maryland, USA _____________________________________________
Session IPA	American IPA	1200 Litres	1.041	1.009	4.15	39.44	7.53 °L	1.7K	0
Author: BennieD Boil Size: 1250 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 2.88 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2015 2:38 AM Notes:
Angels Way	American Lager	5.5 Gallons	1.05	1.008	5.51	17.19	2.74 °L	1.7K	1
Author: raiderrob Boil Size: 7.04 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.56 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: dextrose Priming Amount: 5.8 oz Creation Date: 12/4/2015 4:30 PM Notes:
Chocolate Milk Stout	Sweet Stout	5.5 Gallons	1.068	1.017	6.63	27.12	50.19 °L	1.7K	0
Author: Marshall Cooper Boil Size: 8 Gallons Boil Time: 75 Boil Gravity: N/A 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: 5/11/2012 11:48 PM Notes:
Quadruple Pale Ale	American Pale Ale	6 Gallons	1.127	1.028	13.05	147.88	10.66 °L	1.7K	0
Author: deepchills Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2016 3:31 PM Notes:
Brooklyn Lager Clone	American Lager	19 Litres	1.05	1.01	5.32	30.1	6.83 °L	1.7K	0
Author: Deed Canary Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2017 11:19 PM Notes:
Haze Craze IPA	American IPA	5.5 Gallons	1.07	1.019	6.71	34.75	4.78 °L	1.7K	1
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: 1.25 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: 2/2/2018 12:36 AM Notes:
Centennial Blonde	Blonde Ale	10 Gallons	1.043	1.012	4.08	25.54	3.48 °L	1.7K	2
Author: ianw58@gmail.com Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 Mash Thickness: N/A 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: 6/22/2013 1:54 PM Notes:
Mexican Vienna Lager	International Amber Lager	6.5 Gallons	1.049	1.013	4.72	16.51	10.47 °L	1.7K	1
Author: AsikBrewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.105 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: 5/1/2023 2:19 AM Notes:
Hive Heater Winter Ale 2012	Holiday/Winter Special Spiced Beer	5 Gallons	1.083	1.021	8.11	47.6	25.07 °L	1.7K	0
Author: Josh (Brewer's Friend) Boil Size: 6 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: 8/29/2012 12:44 AM Notes: Mash with: .5 tsp CaCl2*2H2O, .5 tsp Epsom Salt, 1.5 tsp Baking Soda OG: 1.087 Efficiency: 73%
Pacific Ale Clone	American Pale Ale	21 Litres	1.037	1.006	4.04	43.11	3.58 °L	1.7K	3
Author: Duane Hatherly Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 50 Mash Thickness: 3.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/11/2017 1:25 AM Notes:
Cryo Hops Simcoe Ekuanot	American IPA	5.5 Gallons	1.071	1.01	7.92	52.26	5.15 °L	1.7K	0
Author: 1strepublic Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 65 Mash Thickness: 1.35 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: 8/13/2017 8:01 PM Notes:
Conway's Irish Ale	Irish Red Ale	5.5 Gallons	1.06	1.014	5.99	33.74	13.19 °L	1.7K	0
Author: gbates Boil Size: 6.2 Gallons Boil Time: 30 Boil Gravity: 1.053 Efficiency: 77 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 10.74 psi Creation Date: 9/23/2019 4:00 PM Notes: I've been editing this recipe based on my first attempt from the linked source. My impression of my first attempt was that the beer was a bit too hoppy and lacked the malty assault I was expecting of a Conway's clone. Some key deviations from my first attempt (from source): - Grain bill now uses Maris Otter as a base and 2 lb portion of Munich. The roasted malts are largely the same. - I like to start with distilled water and add my salts, and I've learned a good bit about water chemistry since my first attempt. This time around I picked the balanced profile to get a decent baseline. This is different from the first attempt, where I arbitrarily used 5g of gypsum and called it a day. - Switched to Safale S-04 yeast from Wyeast 1028 (London Ale) just for fun. Have been using Wyeast for all my beers until now. - Replaced Hollertau Mittelfruh with Styrian Goldings to pair English hops with more English hops. This is more OCD than practical.
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