All-grain Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Luccini Italian Lager	Premium American Lager	21 Litres	1.049	1.007	5.51	20.8	2.82 °L	4.5K	0
Author: Lashman Boil Size: 28.5 Litres Boil Time: 75 Boil Gravity: 1.036 Efficiency: 55 Mash Thickness: 3.75 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2015 5:24 AM Notes:
Stella Clone	German Pilsner (Pils)	5.5 Gallons	1.043	1.009	4.41	21.92	3 °L	4.5K	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/18/2015 2:12 AM Notes:
ROBUST PORTER	Robust Porter	20 Litres	1.055	1.017	4.96	36.73	34.98 °L	4.5K	1
Author: El Día de la Cerveza Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2019 6:27 PM Notes: Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo al Mash, pero son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta. Y esto siempre que utilicemos las maltas exactas descritas en la receta y el Agua de partida Font Agudes. Si no, se deben realizar nuevos cálculos. Aquí tenéis los cálculos realizados en la adecuación del agua. Utilizando como agua base el Agua Font Agudes (se puede comprar en el Mercadona) : https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SYFKHKY Esperamos que os salga bien, si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos. Salud y buena cerveza!
GL Christmas Ale - Clone	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.076	1.019	7.5	24.77	11.22 °L	4.5K	3
Author: mackeydj Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 65 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: 10/9/2012 2:34 PM Notes: The honey is added at flame out.
Pumpkin Cream Ale	Autumn Seasonal Beer	5.5 Gallons	1.027	1.005	2.9	26.7	13.98 °L	4.5K	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.
Christmas Brown Ale	British Brown Ale	55 Litres	1.059	1.014	5.87	30.95	17.79 °L	4.5K	5
Author: Grog Eisenbein Boil Size: 46 Litres Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/8/2016 8:03 AM Notes: Remember to crush spices. Use my suggestions or add Christmasy spices of your choice (Cardamom, Cinnamon/Cassia, Vanilla, Nutmeg, Ginger, Anis, Cloves etc). For simplicity add everything with 10 minutes left of boil except the mahlab and the cherries, which are added at the end of boil.
Toasted Coconut ShyPA	American IPA	5.5 Gallons	1.048	1.008	5.21	50.8658	5.93 °L	4.5K	7
Author: TenOaksBrewing Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: N/A Creation Date: 6/22/2018 2:42 PM Notes: Maris Otter 7 lb 13.2 oz Crystal 1 lb 1.5oz Oats 7.05 oz Strike water at 175 Add coconut at flame out for 15 mins Dry Hop and 2nd coconut added after fermentation is complete - add for 5 days
16 Oatmeal Stout	Oatmeal Stout	2.5 Gallons	1.055	1.016	5.13	25.2	38.63 °L	4.5K	2
Author: rally25rs Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.2 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: 12/1/2015 3:21 AM Notes: 60 min mash or 2-row base malt only. Then added specialty grains for additional 20 min. Base malt mash pH target: 5.6
U7 : Duvel Clone	Belgian Golden Strong Ale	22 Litres	1.078	1.009	8.95	26.32	3.71 °L	4.5K	1
Author: Union Boil Size: 25.5 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 66 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/23/2016 12:15 PM Notes:
Imperial Chocolate Stout	Russian Imperial Stout	5 Gallons	1.085	1.022	8.26	55.25	43.74 °L	4.5K	0
Author: Mellow Fellow Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: 1.25 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: 9/22/2015 10:18 PM Notes:
Tangerine Wheat	Specialty Beer	5.5 Gallons	1.059	1.014	5.93	39.05	4.19 °L	4.5K	0
Author: mpride1911 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 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: 5/2/2015 11:03 AM Notes: add zest to boil for 5 minutes 5 tangerines to primary fermentation.
Samuel Smith Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.033	1.009	3.26	35.33	26.63 °L	4.5K	1
Author: TKP Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.025 Efficiency: 50 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: 12/13/2015 9:59 PM Notes:
Amarillo Pilsner	Classic American Pilsner	20 Litres	1.046	1.008	5.01	32.45	4.02 °L	4.5K	0
Author: KristofferD Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.038 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: 10/12/2015 12:42 PM Notes:
English Chocolate Porter	English Porter	5.5 Gallons	1.052	1.014	5.04	18.16	25.33 °L	4.5K	2
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 11/14/2015 7:43 AM Notes:
Old Ruffian Clone	American Barleywine	5 Gallons	1.105	1.026	10.35	90	16 °L	4.5K	0
Author: Bill Gagnon Boil Size: 6.5 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: 3/9/2011 7:22 PM Notes: Great Divide-Old Ruffian Clone from BYO magazine (2007)
Citra, El Dorado, Galaxy IPA	Specialty IPA: New England IPA	5.5 Gallons	1.055	1.011	5.73	60.42	5.15 °L	4.5K	1
Author: Nebula Brewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: 1.26 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: 9.15 psi Creation Date: 10/15/2019 1:28 AM Notes: Brewed on October 19, 2019.
Dreamsicle Cream Ale	Cream Ale	6 Gallons	1.062	1.019	5.58	10.56	4.62 °L	4.5K	1
Author: treborpell Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/29/2016 5:05 PM Notes:
Perler For Svin Klone	American IPA	25 Litres	1.06	1.014	6.14	35.89	5.61 °L	4.5K	1
Author: Oggemann Boil Size: 31 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/30/2018 6:11 PM Notes:
Wee Heavy	Wee Heavy	20 Litres	1.106	1.018	11.53	37.12	33.69 °L	4.5K	3
Author: livo Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.074 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/24/2015 5:54 AM Notes:
Raspberry Sour - Philly Sour Yeast	Mixed-Fermentation Sour Beer	21 Litres	1.043	1.005	4.98	8.08	3.51 °L	4.5K	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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