All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Lola's Dirty Blonde Ale/Chocolate Ale	Specialty Beer	5.5 Gallons	1.055	1.011	5.76	25.25	14.8 °L	7.3K	0
Author: Nosybear Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: N/A Creation Date: 6/16/2013 3:00 AM Notes: One can of Hershey's Chocolate Syrup added to secondary in the 2.5 gallon split. Skip the chocolate for "Dirty Blonde"
Citra/Mosaic/El Dorado Pale Ale	American Pale Ale	12 Gallons	1.055	1.012	5.7	42.05	7.22 °L	7.3K	0
Author: Rhetorik Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2016 6:04 PM Notes:
Basic Stout	American Stout	5 Gallons	1.065	1.015	6.52	25.55	37.41 °L	7.3K	3
Author: Joss Smith Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2016 4:28 PM Notes:
Purple Haze Clone	Fruit Beer	5.5 Gallons	1.039	1.006	4.3	12.56	2.62 °L	7.3K	3
Author: YHCDublin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2017 10:56 PM Notes: Frozen Raspberries in Secondary
Golden Stout	Tropical Stout	3.25 Gallons	1.06	1.018	5.57	30.45	7.41 °L	7.3K	0
Author: cjmck Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 Mash Thickness: 1.31 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: 4/16/2016 8:29 PM Notes:
Red Beard's Delight	Irish Red Ale	4.75 Gallons	1.054	1.011	5.72	24.35	17.67 °L	7.3K	0
Author: djs1385 Boil Size: 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: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2011 8:46 PM Notes:
Amber Ale	American Amber Ale	20 Litres	1.067	1.011	7.29	65.61	15.26 °L	7.3K	3
Author: livo Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 80 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2015 1:33 AM Notes: 2.77 kg (41.75%) Canadian 2-row 2.77 kg (41.75%) Maris Otter 372 g (5%) Munich 372 g (5%) Victory 168 g (2.5%) Crystal 40 L 168 g (2.5%) Crystal 80 L 100 g (1.5%) Chocolate malt
Kwak Clone	Belgian Blond Ale	5 Gallons	1.075	1.017	7.57	29.61	10.25 °L	7.3K	0
Author: Tim Ostrander Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 57 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/5/2015 3:29 PM Notes:
Bakke Brygg Lemondrop Saison 20 L	Saison	22 Litres	1.054	1.004	6.52	30.67	4.62 °L	7.3K	0
Author: Bakke Brygg Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 77 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/6/2017 12:56 PM Notes: Mesk på 67 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min. Pitch gjær på 17 grader. La stige fritt i et romtemperert rom (på 20-22 grader). Det kan bli varmt inne i gjæringskaret under gjæringen, men dette er ønskelig i dette tilfellet. Temperaturen vil synke igjen når stormgjæringen roer seg. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet.
Russian River Pliny The Elder Clone	Imperial IPA	12 Gallons	1.085	1.018	8.75	209.24	6.37 °L	7.3K	11
Author: JonyMac Boil Size: 14.9 Gallons Boil Time: 90 Boil Gravity: 1.064 Efficiency: 90 Mash Thickness: 1.25 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: 12/5/2013 3:40 AM Notes: Fill HLT with 20 gallons: EB Strike Water: (1.25 mash thickness X 28.85 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 9.6 gallons - Do iodine test pre-boil to ensure conversion was successful - Add corn sugar to boil, not in mash - Days 1-7 Primary - Days 8-14 Secondary - add dry hops batch 1 - Days 15-21 add dry hops batch 2 - Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours - Day 24 Rack to bright keg or bottle
English Mild Ale	Mild	5.5 Gallons	1.032	1.008	3.06	16.27	13.08 °L	7.3K	0
Author: blkiddbrewery Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 81 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: priming sugar Priming Amount: N/A Creation Date: 3/4/2015 8:53 PM Notes: Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat. Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F. Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F. After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F. Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag. After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible. Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032. Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F. Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation. (0.9 oz of priming sugar per gallon)
Voodoo Ranger Juicy Haze Clone	Specialty IPA: New England IPA	5.5 Gallons	1.072	1.016	7.34	37.25	7.31 °L	7.3K	3
Author: Wootbräu Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.047 Efficiency: 68 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: sucrose Priming Amount: 4.4 oz Creation Date: 7/22/2018 12:21 AM Notes:
Honey Nut Cheerio Ale	Specialty Beer	5.5 Gallons	1.044	1.012	4.14	10.33	5.08 °L	7.3K	0
Author: trudelphic Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 77 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: 7/9/2012 1:28 AM Notes:
(2015-01-23) Steel Cut Imperial Stout	Russian Imperial Stout	6 Gallons	25.597	4.594	11.86	81.4	50 °L	7.3K	0
Author: Brady Smith Boil Size: 9 Gallons Boil Time: 120 Boil Gravity: 17.6 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2015 4:43 PM Notes: The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash. Don't skimp on the 2 hour boil! 3 x USO5 packets + 4 oz WY1084 slurry from a previous stout. Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water. Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style. Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days. Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring.
Lemon/Lime Gose	Gose	5.75 Gallons	1.04	1.007	4.3	8.49	3.23 °L	7.3K	0
Author: jakesnake2384 Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.029 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/4/2017 2:56 AM Notes: Boiled wort (8 gallons) for 15-20 minutes. Chilled to 115 degrees F. Added Lactic acid to get pH to 4.5. Pitched 1 White Labs vial of Lactobacillus Delbrueckuii. Holding temp in the kettle with a therm-wrap at 110-115 for 48 hours. Target pH is 3.2-3.5.
Clone, Goose Island Sophie	Saison	5.5 Gallons	1.061	1.013	6.23	26.84	3.84 °L	7.3K	2
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2015 12:26 AM Notes: YEAST *Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME) *Start 24 hours ahead of pitch into Wort MASHING *grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon) MASHING STEPS 1) Add the 18 quarts of water (164*F) to mash tun 2) Allow to sit 60 minutes (151*F) 3) Drain out 1-2 quarts of the wort 4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces) 5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times) 6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add) 7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution 8) Allow to sit 10 minutes 9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water 10) Drain all into your kettle, this is your WORT :)
Westvleteren Blonde (Clone)	Belgian Blond Ale	6 Gallons	1.051	1.009	5.51	32.68	3.12 °L	7.3K	0
Author: SonnyK85 Boil Size: 7.75 Gallons Boil Time: 90 Boil Gravity: 1.033 Efficiency: 77 Mash Thickness: 1.5 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: 8/3/2017 12:33 AM Notes: ** YEAST STARTER ** 1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask. MFG Date: ___/___/______ Starter: _____ gm DME / _____ L (per MrMalty.com) 2. Apply Ice Bath until Temperature reaches ~70F. 3. Squeeze 1 packet of WLP530 into DME Solution. 4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours. 5. Refrigerate for ~72 hours prior to brewing. ** MASH ** PRE-HEAT MASH - 2 gal of Boiling Water PRE-HEAT SPARGE - 2 gal of Boiling Water (conduct Simultaneously) Water Volume: 3.4 gallons for 1.5 lb/qt ratio. 1. Prior to heating HLT, check pH of tap water pH: __________ 2. STRIKE WATER: 161F. 3. Add Grains @ 159F. 4. Allow Temperature to fall to 149F prior to closing lid. 5. Check Mash pH ~15 minutes into Mash. pH: __________ 6. Total Mash Time: 90 minutes FINAL MASH TEMP: __________F FINAL MASH pH: __________ 7. Add 1.2gal of Boiling Water at the end of Mash and stir into solution 8. Begin Vorlauf! ** SPARGE ** 1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid Lactic Acid addition: __________ mL Final pH measurement: __________ 2. Heat 6gal of Water to 175F. Add to Sparge Vessel. 3. Recirculate 4 times prior to collecting wort. 4. Attempt to Sparge over 30-40 minutes, collect 7.75gal into boil kettle. ** BOIL ** 1. Check Pre-Boil Gravity (goal: 1.033) + pH ** NOTE: Make sure to adjust for TEMPERATURE ** PRE-BOIL GRAVITY: __________ @ __________F 2. Adjust Gravity to Goal (1.032) Adjusted Gravity: __________ (__________ @ __________ F) PRE-BOIL pH: __________ 3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1) Final pH measurement: __________ Lactic Acid addition: __________ mL 4. Boil for 90 minutes. 5. Add Northern Brewer Hops @ 60 minutes. 6. Add Hallertau Hops @ 25 minutes. 7. Add Sugar @ 15 minutes. 8. Add Saaz Hops @ 12 minutes. 9. Add 1 crushed Whirlfloc tablet @ 5 minutes. 10. Chill wort to ~70F after completion of Boil 11. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon) 12. Gravity feed wort from Mash Cooler into Catalyst Fermenter 13. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp ORIGINAL GRAVITY: ______________ (goal: 1.051) ** FERMENTATION ** 1. Goal Starting Temp: 68F 2. Allow beer to Ferment @ 68F for ~48 hours, then raise the temperature with controls by 1°F / 12-24 hours (max temp: 74F) by the end of 1 week. 3. Allow yeast to flocculate and beer to clear prior to bottling. ** PRIMING ** "carbonate to approximately 3-4 volumes CO2"
Firestone Walker Double Jack Clone	Imperial IPA	11 Gallons	1.088	1.015	9.55	112.58	8.81 °L	7.3K	2
Author: TampaTony Boil Size: 13.5 Gallons Boil Time: 90 Boil Gravity: 1.071 Efficiency: 65 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2014 12:30 AM Notes:
Aurum	American IPA	5 Gallons	1.074	1.014	7.93	78.8	6.06 °L	7.2K	1
Author: TKbrews Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/10/2014 1:35 AM Notes:
Standard American Lager II; AKA Lynn’s Lager	American Lager	9.1 Gallons	1.048	1.009	5.12	12.26	2.49 °L	7.2K	5
Author: HighVoltageMan! Boil Size: 10.83 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 90 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 2.0 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/15/2015 10:55 PM Notes: 1st Place 2015 Duluth Brew Ha-Ha 2nd Place 2015 Milwaukee Mid-Winter 1st place 2015 March Mashness 2nd place 2015 round one AHA national (scored 45) 1st place 2015 Lucid BFD 1st place 2015 Minnesota State Fair as a premium lager 3rd 2015 Hoppy Halloween 2nd 2016 Milwaukee mid winter 1st 2016 March Mashness 3rd 2016 AHA first round 2nd 2016 Northloop BFD 1st 2016 Minnesota State Fair as a cream ale 2nd 2016 Minnesota State Fair as a premium lager 1st 2016 Hoppy Halloween 2nd 2018 AHA National first round 3rd 2019 MN Mashout 2nd 2019 Duluth Brew Ha Ha 1st 2019 Minnesota State Fair, score 44 1st 2020 Hoppy Halloween 2nd 2021 National Homebrewers Competition (final) 2nd 2021MN State Fair 2nd 2022 National Homebrewers Competition (final) 2nd 2023 Nordeast Home Brew Comp 2nd 2024 Milwaukee Midwinter Comp 2nd MN State Fair (score 48)
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