All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
KVEIK QUICK US STOUT	Experimental Beer	21 Litres	1.051	1.014	4.95	26.56	34.49 °L	344	0
Author: dseenya Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 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: 1/13/2021 2:22 PM Notes:
Kaimiškas šviesus Raw	Experimental Beer	21 Litres	1.051	1.008	5.7	19.92	7.64 °L	344	2
Author: arvyds13 Boil Size: 23 Litres Boil Time: N/A Boil Gravity: 1.047 Efficiency: 77 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 28 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/9/2025 11:49 AM Notes: Gamybos eiga 1. Malimas: Salyklą sumalkite stambia frakcija – taip lieka daugiau baltymų ir cukraus. Smulkesnis malimas pagreitintų ekstrakciją, tačiau stambesnis – didesnis kūnas. 2. Užpylimas (miso maišymas): Įkaitinkite ~15 l (apie 60 % darbinio tūrio) vandens iki 48–50 °C ir įpilkite į didelį bravorą (virdulį ar talpą). Sudėkite į vandenį maltą salyklą ir gerai išmaišykite, kad nesusidarytų gumulas. Palaikykite apie 10–15 min temperatūroje ~50–52 °C (proteinų stovėjimas – neprivalomas, bet padeda gerinti valymąsi). Tuomet lėtai padidinkite kaitinimą iki 62–65 °C ir palaikykite 30–40 min .. Po šios dalies aukštinkite temperatūrą iki 78 °C ir palaikykite dar 10–15 min. Galutinis aukšto laipsnio pakėlimas 78 °C) tarnaus tarsi švelnus virinimas: tai sterilizuos misą ir leis išsaugoti baltymus bei nenutrūkdyti fermentų aktyvumo. Tokiu būdu nevirinant misos, alus gaus daugiau kūno ir kremišką pojūtį (baltymai lieka aluje, suteikdami „apvalumo“) 3. Misos laistymas ir apdorojimas: Baigę gliuteno ir krakmolo hidrolizę, išpilkite misą pro kiaurasamtį į kitą indą (arba švelniai nupilskite nepasilikdami grūdų). Užpylimo procese naudokite maždaug 5–6 l karšto vandens (~78 °C), kuriuo perplausite salyklą (nuplaunate likusius cukrus). Surinktą šiltą užpylą (rausvą misą) nedelsiant atvėsinkite iki kambario temperatūros 28 °C). Kadangi misos nevirinote, nevėluokite su šia paruošta suma toliau. Apynių ir žolelių arbatos paruošimas: Likusios (apie 4–5 l) vandens virinimą naudokite kaip pagrindą kartumui ir aromatui. Į nedidelį puodą supilkite ~4–5 l vandens, įdėkite pasirinktus apynius (pvz., 40 g) ir visas žoleles. Virkite 10–15 min, kad apynių alfa-rūgštys išsiskirtų ir žolelės suteiktu kvapą. Gautą apynių–žolelių arbatą nukoškite per sietelį ar medžiaginį maišelį (kad neiškristų žolelių likučiai). Šią stiprią infuziją įpilkite į jau atvėsintą misą, gerai išmaišykite. Tokiu būdu pasieksite santykinį kartumą ir žolelių aromatą be įprasto virimo. (Arbatos kiekį ir koncentraciją galite derinti pagal skonį – jei skonis per saldus, padidinkite apynių ar arbatos kiekį kitą kartą; jei žolelių per daug, įdėkite jų mažiau.) 5. Fermentacija: Perpylę paruoštą (ir jau atšaldytą) į fermentacijos indą, suleiskite mieles (omega OYL-033 Jovaru). Fermentuokite 28°C – Jovaru mielės leidžia platų temperatūros intervalą, jų optimali teigiasi būti ~21–35 °C. Palepinkite mieles: pirmąsias 2–3 dienas palaikykite aukštesnėje temperatūroje (28 °C) – tai išryškins citrusinius ir pipirinius kvapus (Omega Jovaru mielės žada „citrusinį pelyną“ ir juodųjų pipirų tonus). Vėliau temperatūrą sumažinkite iki 20 °C, kad fermentacija lėtėtų, ir leiskite jai tęstis 5 dienas iki FG stabilizacijos. Per tą laiką tirščių kritimas ir raugai išsisėdės, alus darosi skaidrus. 6. Brandinimas: Gautą alų kartu su mielių nuosėdomis perpilkite į kitą statinę arba butelius ). Brandinkite 10 °C temperatūroje 1 savaite. Degazuokite (įskieskite) palyginti saikingai (~2,0–2,2 vol. CO₂) – vidutinė putota lieknai laiko „kremiškas“ galvos sluoksnis. Skonio subalansavimo ir kremiškumo patarimai: Kad pasiektumėte norimą kremiškumą ir kūną, svarbu nevirinti misos, t. y. išlaikyti daug baltymų ir nedeklatinti cukrų. Be to, Pieną primenantį putos stabilumą stiprins kvietiniai grūdai ir Carapils/avižos – jie daugina glitimo turinį ir galvos tirštumą. Jei girsite, kad alus per saldus arba nepakankamai „sausas“, kitą kartą šiek tiek padidinkite apynių arbatos koncentraciją. Jei žolelių skoniai per intensyvūs, sumažinkite jų kiekį – tradiciškai tokie alūs turi būti subalansuoti pikantišku apynių kartumu ir salyklo duona, o žolelės tėra fonas. Laikykite galutinį produktą šiek tiek vėsiau (apie 10–12 °C) prieš patiekdami – taip išryškės aromas, o tekstūra taps švelni. Mėgaukitės geltonai oranžine, lengvai svaigia, tačiau maloniai papildančia „kremiškumo“ struktūra kaimiška tradiciją atkartojančiu alumi! Šaltiniai: Lietuvos kaimiškosios aludarystės praktika ir profesionalūs alaus receptai įkvepia šį receptą – atkreipkite dėmesį, kad mūsų gamybos eiga ir proporcijos pritaikytos namų sąlygoms.
I For An I - Wise I Collab (4/18/24)	Specialty IPA: New England IPA	112 Gallons	1.063	1.012	6.81	38.31	3.9 °L	344	0
Author: TIPBCO Boil Size: 120 Gallons Boil Time: 90 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 4/12/2024 3:30 PM Notes: Notes: Juicy, fruit forward NEIPA with thiolized yeast. Mash hops CZ Saaz, DH of Strata & El Dorado. Brew Day Notes: Stuck sparge, rough lauter. Good boil, all hops on time. Incognito hops added in DIP Hopping (in fermentor at 180f then crashed during transfer to feem temp of 68f. Yeast: OYL-402 Cosmic Punch Flocculation: High Atten: 71-75% Temp: 64–75° F (18–24° C) Tolerance: 10% ABV Brewed: 4/18/24 Strike PH: 8, Stike Temp: 172 Mash PH: 5.55, Mash Temp: 151 OG: 15.5P, 1.063sg, pH 5.69 4/23 G: 3.5p (1014), 1012 SG hydrometer, DH. Raised to 72f. 4/30 G: 3.4p (1014), 1012 sg hydrometer. Attempted to crash but delayed due to glycol issues 5/6: Crashedz 5/7 G: 1011 @ 38f @ 15psi.
Session Ipa	Specialty IPA: New England IPA	20.8 Litres	1.042	1.01	4.23	0	2.94 °L	344	0
Author: Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 75 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 115.5 g Creation Date: 11/6/2023 8:07 PM Notes:
Roll State Hail Tide	Experimental Beer	5.5 Gallons	1.057	1.018	5.07	21.54	21.79 °L	344	0
Author: ShaneBarnes Boil Size: 7.07 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: co2 Priming Amount: N/A Creation Date: 9/30/2023 6:49 PM Notes:
Hemmelig NEIPA	Specialty IPA: New England IPA	10 Litres	1.064	1.012	6.8	0	8.12 °L	344	0
Author: Bigbear88 Boil Size: 10 Litres Boil Time: N/A Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: 3.65 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: 3/7/2023 3:05 PM Notes:
Fifty-Fifty NEIPA	Specialty IPA: New England IPA	1 Gallons	1.083	1.02	8.32	46.44	6.56 °L	344	0
Author: Jrlucero Boil Size: 1.79 Gallons Boil Time: 30 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.75 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: 2/1/2023 10:27 PM Notes:
Blueberry Sour	Experimental Beer	3 Gallons	1.044	1.007	4.87	75.79	1.54 °L	344	0
Author: BrewingBaar Boil Size: 4.91 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 1.2 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: 1/29/2023 5:00 AM Notes:
Blackberry Milkshake IPA	Specialty IPA: New England IPA	5.5 Gallons	1.072	1.018	7.02	45.72	4.28 °L	344	1
Author: pumegrad Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 90 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 12/16/2022 10:23 PM Notes:
Süße Früchtchen	Specialty IPA: New England IPA	25 Litres	1.064	1.051	1.68	29.5	5.44 °L	344	0
Author: Oetl Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.052 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: 2/28/2021 1:34 PM Notes:
Geisha Green Tea IPA	Specialty IPA: New England IPA	13 Gallons	1.082	1.019	8.2	35.05	6.31 °L	344	0
Author: thegerthquake Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.142 Efficiency: 75 Mash Thickness: N/A 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: 2/28/2019 11:50 AM Notes:
NEIPA KB	Specialty IPA: New England IPA	570 Litres	1.008	1.002	0.83	0	1.29 °L	344	0
Author: Kraft brewers Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.423 Efficiency: 70 Mash Thickness: 3.14 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: 8/19/2020 4:57 PM Notes:
NEIPA	Specialty IPA: New England IPA	6 Gallons	1.063	1.013	6.51	22.84	3.83 °L	344	2
Author: SayvilleBrew Boil Size: 7.51 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: N/A 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: 7/25/2020 7:56 PM Notes:
The Deep End Double	Specialty IPA: New England IPA	5 Gallons	1.083	1.015	8.96	60.07	6.05 °L	344	1
Author: Big Toad Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 65 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: 6/21/2020 3:09 PM Notes:
7bbl NE IPA Based On Betty Sue	Specialty IPA: New England IPA	255.75 Gallons	1.067	1.018	6.46	33.43	4.83 °L	344	0
Author: Travman420 Boil Size: 294 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 83 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: 5/29/2020 10:11 PM Notes:
The White Pineapple	Specialty IPA: New England IPA	4.25 Gallons	1.068	1.017	6.71	57.19	4.95 °L	344	0
Author: Joe Rigby Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 4/9/2020 6:59 PM Notes: Brew day went great. Double crush worked great, added flaked grains in last. Had to do 1.5 lbs of instant oats and .5 lbs of flaked wheat because the homebrew store was out of flaked grains. Got mash temp perfect at 149, recirculated a little and stirred well in the beginning. Recirculated about halfway through. Raised temp on the kettle at the end and recirculated more. Poured about .75 gal over the top at 170. Lifted basket. Put about .75 more over the top. Vorlaufed a couple times but not much. Pre-boil gravity was very high, so ended up diluting with water from filter straight into the boil kettle. Added about another .5 gal straight to the fermenter and ended up with 5.75 gal at 1.057 gravity. Adjusted salts and pH in the kettle accordingly. There was more wort to drain out of basket, but needed to lower the gravity so stopped it early. Ended up with maybe .5 gal of 1.06+ wort after it drained into another pot. Probably had an efficiency between 70-75% which is high for this electric kettle. Will adjust next recipe accordingly. Boiled down to about 4.75. OG was spot on at 1.068. Cooled to 180 and held there while doing whirlpool additions. Used the pump to recirculate during the first 20 min, let it stand during the last 20 min. Chilled to 66. Transferred into fermenter and pitched yeast + starter. More liquid than I would have liked but didn't do starter early enough to crash it. Let rise naturally to about 68 degrees, then raised to 70 as fermentation slowed. Added dry hop addition 1 at end of second day (1.028) and raised temp to 73. Held there for 4 days. Took out yeast/trub and added second dry hop. Took out more liquid than was necessary. It all looked like trub but when separated out, there was a decent amount of beer in it. Took out about 8 cups. Tilt read 1.012 the next day, but I assume that is just a mechanical error. *Enough yeast from bottling valve, didn't need to separate from trub. (Had some extra hops from the start, so added extra el dorado and mosaic to the dry hop since there was more volume than initially intended) Hit FG (1.016, ABV is 6.8%) at day 5. Held at 73 for 5 more days to ensure it cleaned up well. Diacetyl test didn't reveal anything of significance after day 8. Let temp fall on day 10 gradually over the day. Started cold crash that night. A lot of yeast still in suspension. Used ice blocks and cooler to get beer down to 40 degrees. Held there for a day and then kegged. Held at 25-30 psi for about 18 hours then lowered, still wasn't quite fully carbonated yet but done in less than a day. Aroma was like ripe pineapple. Took about a week to fully mature but then was very good. Aroma: A Apearance: A Taste: B (something still missing a little, but best tasting NEIPA I have done to date)
Columbus Ipa	Specialty IPA: New England IPA	25 Litres	1.081	1.02	7.96	29.53	6.4 °L	344	0
Author: Future State Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: 0.73 bar Creation Date: 3/11/2020 11:38 PM Notes:
Mango Milkshake NEDIPA	Specialty IPA: New England IPA	6 Gallons	1.095	1.024	9.25	13.67	6.89 °L	344	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.081 Efficiency: 70 Mash Thickness: 1.375 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: co2 Priming Amount: 10.1 psi Creation Date: 1/13/2020 8:01 PM Notes:
Andaman NEIPA	Specialty IPA: New England IPA	20 Litres	1.062	1.016	6.07	32.79	3.94 °L	344	0
Author: geriu2 Boil Size: 28.5 Litres Boil Time: 75 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.34 bar Creation Date: 8/15/2019 8:48 PM Notes:
Alt NEIPA	Specialty IPA: New England IPA	5.5 Gallons	1.061	1.011	6.54	76.04	5.45 °L	344	0
Author: 2streams Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 103 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2019 9:19 PM Notes:
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