All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Billy And The Cloneasaurus	Witbier	21 Litres	1.049	1.013	4.78	17.26	3.74 °L	401	0
Author: CraftBeerBanter Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: 3 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: 8/20/2020 10:47 AM Notes:
Star Gazer Hazy Double IPA Batch #2023-6 V2	Double IPA	5.5 Gallons	1.061	1.007	7.08	36.81	4.53 °L	401	0
Author: Mgreen781 Boil Size: 7.3 Gallons Boil Time: 70 Boil Gravity: 1.046 Efficiency: 69 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 5.3 oz Creation Date: 9/20/2023 8:02 PM Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check. Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.” Ingredients: MALTS & ADJUNCTS 6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt 3.25 lb. (1.47 kg) Rahr Red Wheat Malt 1.5 lb. (680 g) flaked oats 6 oz. (170 g) Weyermann® Acidulated Malt 1 lb. (454 g) sucrose @ 60 min HOPS 0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU) 0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU) 1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU) 1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU) 1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU) 1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU) 1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU) 1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU) YEAST Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast. ADDITIONAL ITEMS 1 cup (190 g) corn sugar (if priming in bottles) Specifications: Original Gravity: 1.064 (15.7°P) Final Gravity: 1.012 (3.1°P) ABV: 7% IBU: 35 Directions: This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4. Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required. Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete. Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21. Prime and bottle condition, or serve from keg if naturally conditioned during aging. PARTIAL-MASH VERSION 4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract 3.25 lb. (1.47 kg) Rahr Red Wheat Malt 1.5 lb. (680 g) flaked oats 1.25 lb. (567 g) sucrose @ 60 min Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.
Awesome Recipe	Berliner Weisse	20 Litres	1.055	1.008	6.23	7.41	5.34 °L	401	0
Author: Heaton323 Boil Size: 24.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/15/2022 1:32 PM Notes:
Macon's Original Wit	Witbier	315 Gallons	1.04	1.008	4.23	12.44	5.33 °L	401	0
Author: maconbeerprez Boil Size: 345 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 80 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: 11/19/2021 4:14 PM Notes: Late addition for the acid wheat for the last 30 minutes Total time is 90 minutes.
Norwiegen Farmhouse	Belgian Blond Ale	15 Gallons	1.048	1.012	4.77	22.69	4.41 °L	401	0
Author: Dan Hartke Boil Size: 16.86 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 85 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: 7/31/2021 2:23 PM Notes:
Flander’s Red Ale	Flanders Red Ale	5.25 Gallons	1.051	1.005	6.11	15.16	9.13 °L	401	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 74 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 5.2 oz Creation Date: 6/15/2021 7:34 PM Notes: Bittering values adjusted for age of hops.
Belgian Wit - Out Of Sight Brewery	Witbier	6 Gallons	1.044	1.011	4.39	10.44	3.73 °L	401	0
Author: Professor Zymie Boil Size: 6.75 Gallons Boil Time: 75 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.6 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: 4/7/2021 3:37 PM Notes:
Belgian Pale Ale	Belgian Pale Ale	18 Litres	1.054	1.014	5.34	27.03	5.74 °L	401	0
Author: davemountain Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 58 Mash Thickness: 3 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: 12/28/2020 11:39 PM Notes:
Belgian Pale Ale (for Blending)	Belgian Pale Ale	6.5 Gallons	1.05	1.012	5.03	21.6	8.01 °L	401	0
Author: King Alfred the Pup Brewhaus Boil Size: 8.44 Gallons Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 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: 11/24/2020 4:56 AM Notes: Will brew to blend with a grain-fermented and grain-soured brew (Hipster Lacto Wild Ale Batch 003). Unblended amount will be kegged and tapped. Once the blended batch has sat, I'll split: one regular keg, one on apricot.
Grab Bag	Saison	5.5 Gallons	1.058	1.005	6.97	35.93	11.74 °L	401	2
Author: Bold Brews Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 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: 9/13/2020 4:41 PM Notes:
Austmanns Miss Saison	Belgian Pale Ale	23 Litres	1.053	1.011	5.57	24.37	6.7 °L	401	0
Author: M&M Boil Size: 27.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2016 6:53 AM Notes:
Gales Of November	Double IPA	5.5 Gallons	1.07	1.007	8.22	53.15	5.18 °L	401	0
Author: deepchills Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/17/2020 12:51 PM Notes: 2L starter. 409 billion cells. 100% Distilled water. 8mg Gypsum 4mg MgS04 1ml Lactic Acid Brew day Oct 5 2020 SG 1.066 Dropped temp to 58f. pitched yeast. Let rise to 68f over 24hrs. After 6 days let temp rise naturally. (73f) 10/12/2020 1.019 10/15/2020 1.012 10/17/2020 1.012 - Dry hopped. 10/21/2020 Cold Crash Starts
Grisette	Saison	5.5 Gallons	1.04	1.01	4	31.92	3.1 °L	401	0
Author: mattybritton Boil Size: 8.5 Gallons Boil Time: 90 Boil Gravity: 1.03 Efficiency: 71 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: 5/6/2020 12:24 AM Notes:
Witbier	Witbier	5 Gallons	1.056	1.015	5.43	13.29	3.62 °L	401	0
Author: Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: 1.68 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: 5/1/2020 8:55 AM Notes: ferment at 18~22 ℃ for 2 weeks and bottle priming sugar 6.5g/l
Hop Funk Table Saison	Saison	21 Litres	1.032	1.005	3.64	20.72	2.92 °L	401	0
Author: Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.03 Efficiency: 65 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 179.6 g Creation Date: 11/2/2019 9:39 PM Notes:
Iga Saison	Saison	15 Litres	1.051	1.005	6.08	30.31	4.14 °L	401	0
Author: Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: co2 Priming Amount: 0.93 bar Creation Date: 10/21/2019 12:33 PM Notes:
Belgian Lambic 2019	Lambic	5.5 Gallons	1.057	1.01	6.16	11.34	5.03 °L	401	0
Author: Mean Face Brewing Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 78 Mash Thickness: 1.35 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: 6/8/2019 2:45 PM Notes: - Brewed on 6/22/19 - Took mash water and sparge water volumes from the Grainfather brew session tool - Expecting mash efficiency of 87% which implies a pre boil gravity of 1.051 - Mash temp settled right it at ~152F - Hit 12.7 plato pre boil gravity which converts to 1.051 vs. 1.051 target so ~87% mash efficiency vs. 87% expected. - Expecting to boil down to ~6 (5.95) gallons so boil-off tool estimates 1.058 OG. Actual original gravity reading was 14.1 plato which converts to 1.057 vs 1.058 expected. - After boil had ~6.0 gallons (expected ~6.0) in the kettle and ~5.5 gallons made it into the fermenter - Pitched the American Ale yeast starter and set fermentation chamber at 67F, did a starter for this yeast - Pitched the Lambic Blend yeast packet at the same time (did not do a starter for this), taking this advice from American Sour Beers book, also pitched some dregs from 1 bottle of Cascade Cuvee Du Jongleur (2017), ~1 month in added bottle dregs from 1 bottle of Rare Barrel Mister Tea - Took first taste test 3 months in and beer is already quite sour, not sure how long to let it keep going - Packaged on 1/31/20, batch #40, FG was 1.009 (at 67F) which converts to 1.010 so 81% attenuation vs XX% avg. and 80% expected
Belgian Single	Belgian Pale Ale	4 Litres	1.087	1.02	8.73	29.67	17.94 °L	401	2
Author: yaba3 Boil Size: 6 Litres 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: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2019 10:43 AM Notes:
Castle Maltings Strong Blonde	Belgian Blond Ale	18 Litres	1.084	1.014	9.14	10.76	4.89 °L	401	0
Author: tuizner Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 80 Mash Thickness: 3.3 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: 1/27/2019 7:35 AM Notes:
Oslo Scream - Gluten Free Berlinerweisse	Berliner Weisse	50 Litres	1.044	1.007	4.76	2.09	3 °L	401	0
Author: Thomas Dragsnes Boil Size: 55 Litres Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 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: 10/8/2018 5:41 PM Notes:
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