All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Stout - Young Clone	Oatmeal Stout	21 Gallons	1.061	1.021	5.29	30.42	30.87 °L	12.2K	0
Author: jgt Boil Size: 23 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 82 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/22/2014 12:17 AM Notes: 1 Servomyces tablet secondary fermentation 69 degrees
Amazing Haze 7%	American IPA	23 Litres	1.059	1.014	5.87	67.12	4.55 °L	12.2K	2
Author: snej81 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: 3.2 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: 7/23/2017 7:23 PM Notes:
Oktoberfest / Marzen	Märzen	5.5 Gallons	1.058	1.018	5.29	17.82	9.24 °L	12.1K	26
Author: sareinhart@yahoo.com Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/17/2017 1:20 AM Notes: People LOVED this. They kicked a whole keg of it in one night. They are asking for it again. Basically copied from the Northern Brewer Oktoberfest Kit.
Tripel Karmeliet Original 17th Century Recipe	Belgian Tripel	6 Gallons	1.09	1.022	9.02	35.41	4.54 °L	12.1K	1
Author: Boozy Mcboozerson Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 81 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: 7/24/2019 9:43 PM Notes: Taken from the website Lost Beers: http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/ Oat malt can be substituted for spelt, as written in the original manuscript I used the step mash method common with traditional Belgian Tripels Protein Rest 122 25 minutes Saccharification Rest 147 60 minutes Saccharification Rest. 162 20 minutes Mash-Out 170 15 minutes
George Washington's Small Beer	Specialty Beer	1 Gallons	1.049	1.011	4.94	30.28	1.97 °L	12.1K	0
Author: Kruk Brewing Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: 1.5 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: 10/10/2013 9:31 PM Notes: From George Washington's notebook circa 1757. This recipe has been scaled down from a full cask size to 1 gallon. Ingredients, per Washington's recipe: 0.5lb Wheat Bran 1lb Molasses (light molasses, or Lyle's Golden Syrup) Hops to your taste Heat 1.50 gallons of water to 165F. Add wheat bran, and heat to boiling. At start of boil, add first hops. Stir well to avoid bran sticking to bottom of kettle. Add aroma hops with 10 minutes remaining. Pour boiling contents of kettle over a strainer into a new kettle that has the molasses/golden syrup in it. Let the strainer drain for a couple of minutes, then discard the spent bran/hops. Cool to "just above blood warm" or around 80-90F. Pitch yeast and attach blow tube or airlock. Ferment 7-10 days, then bottle without priming (this is a still beer). There may be some residual fermentation that provides very light carbonation. You can also wait until all fermentation completes and then bottle, which takes about 14 days or so. This beer could benefit from extended resting time to let the fluffy trub settle out - whether in the fermenter, or the bottle. It will not form a typical yeast layer on the bottom of a bottle, but rather more of a gelatin-like layer in the bottle. Be aware when pouring the beer from the bottle so globs of trub don't fall into the glass. ***************** * Tasting Notes * ***************** Appearance - much like a hefeweizen. Bright, cloudy yellow. Described as looking like "pineapple juice" by a few people. Aroma - yeasty, with light fruit. Flavor - Grapefruit and wheat. Harsher/edgier citrus "zing" when fresh, which has mellowed considerably over the course of a few weeks in the bottle. This beer has a hint of dryness, with a very forward hop presence. *************** * Bottom line * *************** This is an interesting piece of history from Mr. Washington. I will be bottling this a month or two before the 4th of July, to share with others. George advises "hops to your taste" and I would take him up on it - vary the hops but watch out with the alpha...you want low alpha hops for this brew. The bitterness of the hops presents itself assertively if you are not careful with the bittering amount. This is a very light and dry beer that showcases hops if you proportion it right, with a smooth mouthfeel and very light wheat notes. *************************************** * Original Recipe - punctuation added * *************************************** To make Small Beer Take a large Sifter full of Bran[.] Hops to your Taste. Boil these 3 hours. Then strain out 30 Gallons into a Cooler, put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler & strain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold, cover it over with a Blanket & let it work in the Cooler 24 hours. Then put it into the Cask[.] leave the bung open till it is almost done working[.] Bottle it that day Week it was Brewed.
Farmhouse Saison Pepper/Lemon	Saison	11 Gallons	1.05	1.01	5.27	28.86	3.37 °L	12K	4
Author: liquid bread brewery Boil Size: 15 Gallons Boil Time: 90 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: 7/19/2012 4:04 AM Notes: spices are added 5 minutes until flameout directly to the boil 1/2 minerals added at mash the other half added during the boil after sparging. Ferment at 64 then let naturally rise into mid to high 70's to finish. Total water needed is 20 gallons. Mash strike temp is 9 gallons at 172. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 157 for 75 min.
Coconut Porter	American Porter	5.5 Gallons	1.065	1.015	6.54	42.05	35.78 °L	12K	5
Author: Trekker23 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2016 2:47 AM Notes: After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting. Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day. Bottle after 12 to 14 days.
Einstok Olgerd, White Ale Clone	Witbier	40 Litres	1.049	1.012	4.88	10.62	5.21 °L	12K	9
Author: Donder Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.069 Efficiency: 65 Mash Thickness: 2.7 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: 4/6/2017 8:13 AM Notes:
Maple Imperial Breakfast Stout	Imperial Stout	6 Gallons	1.105	1.023	11.99	48.47	50 °L	11.9K	4
Author: MKJ Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.09 Efficiency: 65 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: 2/5/2016 5:21 AM Notes: Maple syrup: added during high krausen
Guinness Stout Clone	Dry Stout	12 Gallons	1.05	1.013	4.87	42.01	34.22 °L	11.9K	18
Author: JonyMac Boil Size: 13.9 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 95 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/15/2015 10:33 PM Notes: Notes: 500 - 600L Black malt - UNMALTED GRAIN Fill HLT with 20 gallons: EB Strike Water: (1.5 mash thickness X 17.25 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.2 gallons Batch calls for 15.93 gal / 63.7 qt of total mash water. Water losses from grain absorption and mash tun dead space are: 2.41 gal / 9.6 qt Batch calls for a starting boil volume of: 13.53 gal / 54.1 qt EB Boil Volumes: 60 minute boil - 13.9 gallons 75 minute boil - 14.4 gallons 90 minute boil - 14.9 gallons 120 minute boil - 15.9 gallons
Bakke Brygg Pale Ale 5 L	American Pale Ale	5 Litres	1.053	1.011	5.55	37.88	6.16 °L	11.9K	8
Author: Bakke Brygg Boil Size: 6 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 10/12/2013 12:17 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 4 l meskevann og 2,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
Pacifico Clone	American Light Lager	5.5 Gallons	1.048	1.012	4.74	13.4	2.92 °L	11.9K	4
Author: RustyParks Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 80 Mash Thickness: 1.38 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: 2/21/2016 5:40 PM Notes:
Bakke Brygg Pale Ale 25 L	American Pale Ale	25 Litres	1.053	1.011	5.55	37.36	6.16 °L	11.8K	5
Author: Bakke Brygg Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/L Creation Date: 2/8/2014 1:10 PM Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker. Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken. Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham
NEIPA #07: Sabro/Azacca/Motueka	Specialty IPA: New England IPA	5.5 Gallons	1.081	1.013	8.94	64.11	5.4 °L	11.8K	1
Author: bradyt88 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.066 Efficiency: 75 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2018 7:03 PM Notes: Brew Day (02/16/2019): pH = 5.4 Fermentation: Start fermentation at 66-67 degrees and hold for 2 days Raise temp to 68 degrees for 4 days Raise temp to 70 degrees for 3 days Cold crash to 36 degrees for 4 days Gravity Notes: 1.080 Starting OG 1.074 OG after adding yeast starter (1.6L, couldn't decant, krausen didn't settle in time) 1.020 Feb 21 1.013 Feb 25 Keg Day Feb 29 Notes for future batches: -Swap dextrose for dextrine malt -Split the dry hop into two separate dry hops
Irish Red Ale	Irish Red Ale	5.5 Gallons	1.059	1.018	5.38	23.96	10.92 °L	11.8K	0
Author: Boil Size: 7.11 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/9/2019 1:32 AM Notes:
Gulden Draak Clone	Belgian Dubbel	5.5 Gallons	1.083	1.011	9.5	23.86	11.86 °L	11.8K	1
Author: Daily_brewer Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 80 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2017 12:22 PM Notes:
Peach Wheat	Fruit Beer	6 Gallons	1.053	1.013	5.25	30.24	6.32 °L	11.8K	8
Author: Griffin's Roost Boil Size: 7.5 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: Corn Sugar Priming Amount: 7/8 cup Creation Date: 5/1/2012 8:36 PM Notes: Add 5lbs of Frozen Peaches in Secondary for 2 weeks. Add 2oz. of Peach extract flavoring at bottling.
Salted Caramel Chocolate Stout	Sweet Stout	10 Litres	1.059	1.015	5.76	28.62	37.9 °L	11.7K	4
Author: Olemt Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 2.8 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: 10/15/2017 9:03 PM Notes: This is Hapless Ginger Brew´s recipe. I´ve scaled it for a 10 liter batch to test it out. 230 G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil) All dark grains added at mash out - 77deg - 20mins Cocoa Nibs soaked in vodka for 5-7 days
Peanut Butter Porter	English Porter	5.5 Gallons	1.067	1.024	5.68	22.71	35.03 °L	11.7K	9
Author: devanjwanek Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2017 7:58 PM Notes:
Spiced Winter Ale	Winter Seasonal Beer	20 Litres	1.091	1.025	8.56	22.54	30.06 °L	11.7K	7
Author: liriodendron Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17 ° C Priming Method: dextrose Priming Amount: 120 Creation Date: 2/7/2017 2:16 AM Notes: Add apples, raisins, and molasses at 15 min with the spices. Fruit should be chopped finely. You can also sub apples and raisins for other dried fruit to taste. If subbing for fresh fruit you will have to increase the amounts.
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