All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Chocolate Cherry Bock	Traditional Bock	4.5 Gallons	1.065	1.017	6.21	35.94	18.06 °L	1.3K	0
Author: rgrosholz Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: CO2 Priming Amount: 12lbs Creation Date: 8/9/2013 1:02 AM Notes: Use decotcion
Italian Pilsner	German Pilsner (Pils)	5.5 Gallons	1.048	1.008	5.18	38.59	5.45 °L	1.3K	0
Author: prospero Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: sucrose Priming Amount: 4.8 oz Creation Date: 4/23/2020 8:34 PM Notes: Target a mash pH of 5.4. Stepped infusion mash. Mash in at 144'F for 30-45 minutes, Raise to 161'F for 30-45 minutes. Vorlauf and drain first runnings into kettle. Sparge with remaining water volume needed to hit pre-boil volume at temperature to raise mash to 170'F. In this case 13-quarts at 185'F. After boil, chill to 48° F and pitch yeast starter. Allow to free rise to 50° F. Hold at 50° F for 7 days or until fermentation is at ~90%. Allow to rise to 60° F and hold for a 4-5 day diacetyl rest & dry-hop. After diacetyl rest/dry-hop, drop down 5°-8°F every 12 hours until 32-36°F. Hold for 2 weeks or more. Bottle at 2.5 volumes.
Denali Brewing Mother Ale Pils	German Pils	5.5 Gallons	1.047	1.011	4.78	38.4	3.23 °L	1.3K	0
Author: Trekker23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 4/26/2019 3:38 PM Notes:
Ottos Red Ale	Irish Red Ale	24 Litres	1.041	1.012	3.79	33.91	14.61 °L	1.3K	1
Author: Mark D Pirate Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 78 Mash Thickness: 5.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/3/2017 12:52 AM Notes:
Raspberry Chocolate Stout	American Stout	5.5 Gallons	1.045	1.009	4.81	127.77	50 °L	1.3K	1
Author: ServaesaPorFavor Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 35 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2016 7:35 PM Notes: Add 1.5 pounds frozen raspberries to secondary.
Snow Drop	Altbier	5.5 Gallons	1.047	1.011	4.74	20.09	4.11 °L	1.3K	0
Author: Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 7:17 PM Notes:
Saison Rue - Clone (25L)	Saison	25 Litres	1.074	1.017	7.53	27.76	7.58 °L	1.3K	0
Author: tnesser Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 7:09 AM Notes: WLP650 Brettanomyces (ved flasking) Brown malt: http://www.eckraus.com/9d8b85066fb7eeaa3952e6288f947f6f.html
Not Mild	Dark Mild	5.5 Gallons	1.049	1.015	4.51	28.91	34.4 °L	1.3K	0
Author: Jameswoody Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 80 Mash Thickness: 1.5 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: 1/5/2016 4:01 AM Notes:
Beļģis Vafelē	Belgian Specialty Ale	21 Litres	1.05	1.011	5.18	16.81	11.31 °L	1.3K	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2015 1:30 PM Notes:
#0011 Hefe-Weizen	Weizen/Weissbier	20 Litres	12.243	2.194	5.36	11.42	3.19 °L	1.3K	0
Author: Boil Size: 23.6 Litres Boil Time: 70 Boil Gravity: 10.4 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2015 7:12 PM Notes:
Milky Hesch	California Common Beer	5.5 Gallons	1.067	1.019	6.32	27.03	30.04 °L	1.3K	0
Author: vonwenger Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.049 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: 2/5/2015 11:18 PM Notes:
Twisted Imperial IPA	Imperial IPA	25 Litres	1.082	1.012	9.16	68.72	10.85 °L	1.3K	1
Author: BS_Rat Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 5:05 PM Notes: Starter 1 Coffee (double espresso) of LME 1.5l water - 1l @ 1.052 My version of http://www.brewersfriend.com/homebrew/recipe/view/181301/imperial-ipa using a few hops and grains up
Dry Stout Yo!	Dry Stout	5.5 Gallons	1.044	1.011	4.38	31.76	33.06 °L	1.3K	0
Author: Jrusso Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/18/2014 6:58 PM Notes:
English IPA Dr Smurto	English IPA	23 Litres	1.062	1.015	6.08	50.83	12.39 °L	1.3K	1
Author: Mall Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: 3 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: 8/1/2014 5:34 AM Notes:
Common Room ESB	Extra Special/Strong Bitter (ESB)	5.5 Gallons	1.051	1.014	4.86	34.29	10.95 °L	1.3K	0
Author: Donovanf Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.4 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: 1/2/2014 6:50 PM Notes:
Sierra Barbara	American Pale Ale	18.93 Litres	1.058	1.016	5.45	37.41	10.85 °L	1.3K	0
Author: La Mal Famée Boil Size: 26.3 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 69 Mash Thickness: 2.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: DME Priming Amount: 188 Creation Date: 10/22/2013 4:44 PM Notes:
Dry Stout	Dry Stout	12 Gallons	1.041	1.01	4.08	37.21	31.58 °L	1.3K	2
Author: -MG- Boil Size: 9.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 85 Mash Thickness: N/A 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: 2/25/2013 2:30 PM Notes:
Raspberry Berliner	Specialty Fruit Beer	500 Litres	1.032	1.005	3.52	4.22	2.75 °L	1.3K	4
Author: HenryHimmel Boil Size: 525 Litres Boil Time: 60 Boil Gravity: 1.031 Efficiency: 68 Mash Thickness: 2 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: 6/12/2017 5:10 AM Notes: 60% Pilsner 40% Wheat some hops maybe? I guess we'd legally have to have some sacc yeast lacto (delbrucki and plantarum) OG 1.030 should finish at 1.004, but mine have been finishing at 1.010 or higher. 1.004 would be 3.4%. (I should throw some Brett in one day to see how low it goes) In terms of actually making it, I kettle sour like this: Prep starter - 4l water - 360g Pilsner Malt Extract - 80g sucrose - 60g chalk - Boil for 10 minutes - 3 packs of Wyeast 5335 - 15 tablets of ethical nutrient IBS support tablets This starter contains approximately xxxx bacteria cells and will be left at xxDegC for xxdays to grow to xxxx bacteria cells for addition 1. Mash in for 60min. 2. Boil for 10min to sterilise. 3. Drop temp to 35-40c. 4. Use lactic acid to lower the pH to 4.5 then pitch the lacto. General rule is 1ml will drop 20l by 0.01 When pitching starter, do not add chalk from the starter! 5. Hold for 48 hours or until the pH is at 3.4-3.6. 6. Boil for 60min 7. Drop temp to 20c and put it into the fermenter. 8. Add the sacc yeast and let it ferment out. 9. Rack onto raspberries and leave until they've turned white. 10. Bottle. Here's some more info: http://sourbeerblog.com/fast-souring-lactobacillus/ http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/ 50% kegs, 50% bottles at 330 Bottle condition
Covid Cure NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.063	1.013	6.58	56.23	4.21 °L	1.3K	2
Author: Beardyman Boil Size: 7.74 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 3/20/2020 3:47 PM Notes: Fermentation Dry Hop @ 70% attenuation (1.027) Traditional Dry Hop after fermentation is complete. Fermentation temp: 68F
GD Hazy IPA #2 - Barbe Rouge	Specialty IPA: New England IPA	2.75 Gallons	1.065	1.018	6.22	42.1	4.33 °L	1.3K	1
Author: KarlLark Boil Size: 3.58 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.5 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: 9/21/2020 10:04 AM Notes:
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