All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Caledonian 80/-	Scottish Export 80/-	19 Litres	1.047	1.011	4.78	36.38	23.29 °L	5.2K	1
Author: StuBrew Boil Size: 26.9 Litres Boil Time: 90 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: 9/16/2012 1:53 PM Notes:
Fuller's ESB Clone	Strong Bitter	5.5 Gallons	1.066	1.02	5.95	34.06	17.11 °L	5.2K	2
Author: DedWreck Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2016 7:35 PM Notes:
Hoppy Lager	Bohemian Pilsener	10 Gallons	1.062	1.015	6.1	55.77	6.06 °L	5.2K	1
Author: Boil Size: 11 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 80 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: 4/2/2015 4:15 AM Notes:
Girl Stout Thin Mint	American Porter	5 Gallons	1.075	1.021	7.14	26.43	50 °L	5.2K	3
Author: BigBeerBaldy 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: 2/17/2016 1:32 AM Notes:
Pete's Wicked Ale Clone	American Amber Ale	17 Gallons	1.048	1.014	4.48	30.49	10.6 °L	5.2K	1
Author: Neven Brewhouse Boil Size: 21.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 11:20 PM Notes:
Hennessy Irish Stout	Dry Stout	19 Litres	1.053	1.013	5.2	41.22	50 °L	5.2K	0
Author: Soton Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: 3.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: CO2 Priming Amount: N/A Creation Date: 8/9/2015 8:21 AM Notes: I first brewed this recipe in a scaled down version that I called little Liffey, at this moment it is still in the fermentor but the brew day went well, the taste of the sweet wort was excellent, it was very much like a sweet guiness so it will be interesting to see how it is once it ferments out From what I learned from the brew day I already have plans to brew a 5 gallon version but will post any updates when available Update: well what a great beer, strong flavours with a hint of sweetness, easy to drink and very moreish I will be brewing this again and again
Miller Lite Clone	American Light Lager	6 Gallons	1.039	1.006	4.23	19.45	2.6 °L	5.2K	1
Author: dankbrewing@gmail.com Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: 2 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: 8/5/2017 12:17 AM Notes:
Pumpkin Cream Ale	Autumn Seasonal Beer	5.5 Gallons	1.027	1.005	2.9	26.7	13.98 °L	5.2K	0
Author: ServaesaPorFavor Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.02 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: 10/11/2016 8:35 PM Notes: arget recipe: my base recipe started with Jamil Zainasheff’s recipe in Brewing Classic Styles, then I added my own flourishes like honey malt, Victory, Toasted Oats, Golden Naked Oats, and graham crackers all to add toasty breadiness and honey graham cracker flavors. Target Original Gravity: I shoot for 1.065 but as you can see in the recipe I came in a bit high Hops & target BU:GU ratio: 0.43 ratio which translates to roughly 28-29 IBUs for 1.065 gravity. Jamil uses nothing but EK Goldings and that works for me! I get most of my IBUs from the 60-minute addition but then I add a 5 or 10 minute addition as well. Bake your oats. Around 300 degrees for 15-20 minutes until they darken a bit and smell nice and toasty. Also add oats to boil: before the wort comes to a boil like around 180F, I add 4 more ounces of oats to the hop spider and leave them in there until the wort has been boiling for 5 minutes, then I remove them and run through a strainer or sieve and basically ring out all of the slimy oat protein which I then add back to the boil and discard the oats. Low Fat Graham Crackers: 1 box per 5-gallon batch--two sleeves in the mash, one sleeve in the boil added at the same time as the last can of pumpkin about 15-20 minutes left in the boil Bake your pumpkin. I spread on a baking sheet and sprinkle with brown sugar and pumpkin pie spice. Bake until you can see some browning. Pumpkin: Approximately 5 pounds of pumpkin. It’s strange, small cans are 15 ounces and large ones are 30 ounces, why not just make it an even 1 or 2 pound can?? When to add the pumpkin: I use 4 small cans in the mash and THIS IS KEY--make sure that you include the volume of the pumpkin in the valume of the mash water and not in the grist weight, I stir the pumpkin in with the strike water. I also add 1 small can in a steeping bag in the boil, added at the same time as the graham crackers, last 15-20 minutes of the boil. MASH OUT! I cannot stress this enough to do a 2-rest mash, dough in at a low water/grist ratio of like 1.20 quarts per pound so the saccharification rest will be a relatively thick mash, but add an infusion of hot water to bring the mash up to 168-170 degrees and significantly thin the mash, which will help with lautering. Spices: either use your favorite pumpkin pie spice or make your own based on personal preference. I use this: Pumpkin Pie Spice II allrecipes.com (I split the cloves with Allspice) Spice quantity: Pumpkin pie spice: 1 tsp at knockout/whirlpool and then ¼ - ½ tsp or to taste post-fermentation. Vanilla: 1 tablespoon good quality vanilla extract. Sugar! Add about ¾ pound of sugars in the last 5-10 minutes of the boil using a combination of mainly brown sugar and then some molasses and raw demerara sugar (if you have on hand), this is really just to drive gravity a bit and add some complementary fall flavors. **** Rice hulls necessary in mash to help with stuck sparge. Also, need at least 7.5 gallons of boil water so may need adjust recipe. Adding pumpkin to the boil soaks up a lot of water.
London Brown Ale	Southern English Brown	5.5 Gallons	1.042	1.014	3.7	12.38	26.22 °L	5.2K	1
Author: Boil Size: 7.58 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 75 Mash Thickness: 1.25 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: 10/29/2015 6:46 AM Notes:
Laundry Water	American Wheat or Rye Beer	15.5 Gallons	1.048	1.009	5.23	34.84	4.39 °L	5.2K	32
Author: Mr Walleye Boil Size: 17.4 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 82 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: 10 Ounces Creation Date: 12/14/2014 4:35 AM Notes:
Dags Juleøl	American Amber Ale	27 Litres	1.061	1.014	6.15	48.69	16.74 °L	5.1K	15
Author: Dag Pål Haug Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.051 Efficiency: 78 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: 8/23/2016 8:50 PM Notes:
Belgian Saisan	Saison	5.75 Gallons	1.055	1.004	6.74	41.01	6 °L	5.1K	3
Author: BrewHop Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 73 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: 5/7/2012 7:00 PM Notes: Mashed in at about 170F which brought it to about 148 to 150 depending on the spot. I added in 1 pint of cold water which brought it to about 148. Stirred at 30min and 50min. Drew off about 2 gallons and brought to a short boil. I added it back in and this brought it to about 175F. Hope that wasn't too high. I didn't boil the mashout for very long because I want it to be highly fermentable (dunno if that actually matters). Bay Area Mashers World Cup of Beer 2013 2nd Place winner. http://www.worldcupofbeer.com/scores/2013winner.pdf
Le Freak Clone	Belgian Tripel	12 Gallons	1.08	1.018	8.08	113.37	7.69 °L	5.1K	0
Author: Brew Lab Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.074 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: 5/7/2016 12:39 PM Notes:
CM Dubbel	Belgian Dubbel	25 Litres	1.062	1.01	6.92	23.9	14.1 °L	5.1K	0
Author: CM Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: Invert sugar Priming Amount: 150 Creation Date: 2/11/2014 8:58 AM Notes: Add sugar 15 min. before boil finish. Primary fermentation 14 days @ 20C. Carbonation 2 weeks @ 20C. Bottle conditioning 4 weeks @ 10C.
Delicious Schwarzbier	Schwarzbier	28 Litres	1.046	1.011	4.5	29.31	27.18 °L	5.1K	1
Author: Woozy Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 72 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2016 7:46 AM Notes: 2nd try as removed the Sodium Metabisulfite Not an OD brew and Grain not conditioned with 1-2% water prior to milling to reduce lipoxygenase and peroxidase enzymes. Water boiled and chilled to 76c Last 15 mins of boil add 1/2 whirfloc tab Last 10 mins add 1.5 tsp yeast nutrient and pinch of zinc Chill the wort quickly and pitch the yeast at 10c Aerate the wort last and set ferm temp to 9c for 2 days then 10-12c 1st Place Vicbrew 2016 Amber and Dark lager
Sample BIAB SMaSH	American Pale Ale	5.5 Gallons	1.052	1.01	5.65	44.37	5.57 °L	5.1K	8
Author: Redleg Ed Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Bottle/keg Priming Amount: N/A Creation Date: 12/20/2016 12:03 AM Notes:
Grapefruit Session IPA	American Pale Ale	10 Gallons	1.045	1.01	4.58	43.09	8.11 °L	5.1K	3
Author: FinleysBrewingCo Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 7/27/2016 7:44 PM Notes:
Honey Stout	American Stout	5 Gallons	1.067	1.017	6.6	34.71	37.97 °L	5.1K	1
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 1/22/2015 11:09 PM Notes: Honey added last 45 min of Boil
End Of The World DOUBLE BarleyWine	American Barleywine	4.5 Gallons	1.187	1.047	18.38	191.34	23.74 °L	5.1K	2
Author: tccoope Boil Size: 11 Gallons Boil Time: 180 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: 1/20/2012 8:44 PM Notes:
Raspberry Sour - Philly Sour Yeast	Mixed-Fermentation Sour Beer	21 Litres	1.043	1.005	4.98	8.08	3.51 °L	5.1K	2
Author: JJ2K Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: co2 Priming Amount: 0.88 bar Creation Date: 1/17/2021 4:07 AM Notes: Swap the Raspberries for Morello cherries, Apricot or Peach for a different flavour. For uk fruit purees visit: https://www.finefoodspecialist.co.uk/groceries/fruit-puree Add 0.5 kg of fruit puree at the start of fermentation and add the rest (1.5kg) after racking off the yeast cake into secondary fermentation for 5 days. Cold crash and bottle or keg ASAP after to avoid the fruit character being lost.
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