All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dunkelweissen #1	Dunkles Weissbier	10 Litres	1.045	1.01	4.54	15.83	14.4 °L	1.2K	0
Author: duncans Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.037 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: 12/11/2015 11:46 PM Notes: Based on byo article. Hops The hops used are typically from the Hallertau region: Spalt, Hersbrucker or Mittelfrüh.You can substitute Saaz, Tettnanger or Perle. Yeast Yeast bottle cultured from Waitrose Bavarian Dunkel Weizen. Alternative is usual wheat beer yeasts.
Scarlett O'Hara Irish Ale	Irish Red Ale	6 Gallons	1.056	1.014	5.42	18.74	13.43 °L	1.2K	0
Author: kevinholt2010@gmail.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 76 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: 8/27/2023 11:24 PM Notes:
Margarita Sour	Berliner Weisse	25 Litres	1.03	1.006	3.15	0	2.65 °L	1.2K	0
Author: Wolf Pack Brewing Boil Size: 40.11 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 2.98 bar Creation Date: 12/22/2021 8:29 AM Notes: Silver in River Valley 2022 Competition 22/05/2022 * Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10 days. 1. Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast. 2. Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to 75°F/24 ̊C. 3. After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C. *If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if needed. 4. Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C. 5. 24-48 hours later, package the beer.
Uru-Ku	Dry Stout	32 Litres	1.06	1.011	6.48	21.11	29.75 °L	1.2K	1
Author: Rispoli Boil Size: 37.83 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: 3.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: InvertSugar Priming Amount: 140.3 g Creation Date: 7/26/2021 4:05 PM Notes:
Dry Sangria Shandy	Fruit Beer	5.25 Gallons	1.065	1.012	7.06	24.16	4.01 °L	1.2K	1
Author: SgtDimples Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 68 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: 6/29/2018 3:52 PM Notes: 1. pilsner and 6-row was ground and added to mash tun along with flaked oats with tun around 168, mash was still quite hot, vigorously stirred for about 5-10 min to bring the temp down to around 150-154 degrees fahrenheit. 2. Mashed for more than 90 min (10-20 min more), I had made the mistake of starting to heat my sparge water late. prior to sparge, wort was at about 148 degrees fahrenheit 3. Vorlauf 2-3 times with 1/2 gallon each circulation. 4. Sparged with ~6.5 gallons for 30 min with water at 200 degrees Fahrenheit. 5. Once sparge reached ~7.5 gallons, boil started, for about 90 minutes, added 1oz of cascade hops 45 min into the boil, and some irish moss with 15 left in the boil. Yielded more than original batch target of 5.5 gallons. (about 6 gals) 6. Wort chilling began with copper wort chiller. It was a hot day, ~85 degrees, could not get the beer effectively below 80 degrees. 7. Added fruit and fruit juice to the carboy after transfer from boiler. Picture showed is my OG reading. ~1.056-1.058 8. Due to the hot temp, I decided to wait to pitch the yeast, and decided to add 5 teaspoons of pectic enzymes and let it sit for 12 hours before pitching yeast along with yeast nutrient around 70-72 degrees.
Belgian Wit	Witbier	11 Gallons	1.055	1.014	5.43	36.62	4.02 °L	1.2K	0
Author: onlyamos Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 4/19/2018 3:53 PM Notes: Step by Step Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P). The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
NATO IPA	American IPA	5.5 Gallons	1.069	1.025	5.67	57.82	8.34 °L	1.2K	1
Author: Newk Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/21/2017 1:45 PM Notes: Add 1 lb. of maltodextrin at 10 minutes in the boil.
New Glarus Fat Squirrel Clone	Northern English Brown	38 Litres	1.045	1.011	4.4	21.75	12.28 °L	1.2K	0
Author: suda Boil Size: 45.6 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: Priming Sugar Priming Amount: Std (5 Oz.) Creation Date: 4/12/2017 11:34 PM Notes: Mash at 152 F for 60 minutes. Boil for 90 minutes. FWH the Magnum Add the Saaz hops for the last 10 minutes of the boil. Ferment at 62-65 F for about 10 days then transfer into secondary for 2 weeks. Bottle or keg with standard amount of priming sugar.
Pretty Things Babayaga Clone	Foreign Extra Stout	22 Litres	1.076	1.02	7.37	52.78	47.92 °L	1.2K	2
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18.5 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/23/2017 7:13 AM Notes:
S&O ESB Clone	Extra Special/Strong Bitter (ESB)	30 Gallons	1.057	1.017	5.21	44	10.78 °L	1.2K	1
Author: Fred Klassen Boil Size: 33 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: 1.35 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/9/2016 9:19 PM Notes:
Pink Proboscis	Belgian Golden Strong Ale	5.5 Gallons	1.073	1.018	7.7	31.52	3.52 °L	1.2K	0
Author: markwash Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 78 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: 12/14/2013 10:56 PM Notes: Also pitch Safale S-04 in primary
New World IPA	American IPA	6 Gallons	1.068	1.015	6.95	48.62	5.67 °L	1.2K	1
Author: jkowalske Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 Mash Thickness: 1.3 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: 10/23/2015 6:03 PM Notes:
My Next IPA	Imperial IPA	5 Gallons	1.082	1.024	7.64	104.11	7.17 °L	1.2K	0
Author: Mellow Fellow Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.063 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/19/2015 5:17 PM Notes:
Fucking Hot Beer	Extra Special/Strong Bitter (ESB)	21 Litres	1.051	1.009	5.43	39.05	8.63 °L	1.2K	0
Author: 3 betyar Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 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: 8/13/2015 2:58 PM Notes:
Brewlab Belgian Dubbel All Grain	Belgian Dubbel	5.5 Gallons	1.063	1.011	6.79	23.69	17.74 °L	1.2K	0
Author: Brew Lab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 8/1/2015 5:23 PM Notes:
Dark Cherry Stout	California Common Beer	5.5 Gallons	1.051	1.012	5.14	31.67	39.44 °L	1.2K	0
Author: aphanson17 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/14/2015 6:03 PM Notes:
Awesome Recipe	American IPA	5.5 Gallons	1.068	1.019	6.41	68.33	8.27 °L	1.2K	0
Author: Brew Lab Boil Size: 7.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/31/2015 11:43 PM Notes:
American Honey Pale Ale	American Pale Ale	5.5 Gallons	1.057	1.014	5.63	38.58	6.87 °L	1.2K	0
Author: JJsax Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: 1.5 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: 1/2/2015 3:47 PM Notes: Water Gallons -Total mash water needed 8.76 -Strike water volume at mash thickness of 1.5 qt/lb 4.31 -Remaining sparge water volume 4.45 -Grain absorption losses -1.44 -Mash Lauter Tun dead space -0.25 -Amount going into kettle 7.08 -Boil off losses -1.5 -Hops absorption losses -0.08 -Amount going into fermentor 5.5 Total: 8.76 Add .5 oz Amarillo to fermentation bucket/car boy. Add .5 oz Amarillo to keg and weigh them down as the beer carbonates.
Gary Faria's Recipe	Brown Porter	5 Gallons	1.06	1.015	5.88	29.56	32 °L	1.2K	0
Author: Gary Faria Boil Size: 5.5 Gallons Boil Time: 60 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: 11/29/2012 10:30 PM Notes:
Sierra Nevada Celebration	American IPA	5.5 Gallons	1.068	1.018	6.56	102.24	11.43 °L	1.2K	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 80 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: 7/26/2011 1:33 AM Notes:
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