Homebrew Beer Recipes | Page 15805 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 57.12 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

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: 9/21/2025 7:45 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: N/A

Boil Gravity: 1.075

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2025 1:37 AM

Notes: Can't get over the esters. It lasted all of two weeks before everyone drank it all. Trick is to keep it cool!

Author:

edshaw24

Boil Size: 45 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 9/28/2025 9:06 PM

Notes: Mash: Expect around 5.31

Brew Day Hop Schedule:
- Add Magnum hops, boil for 35 minutes.
- With 5 minutes left in the boil, add the Tettnanger hops and Kick Carrageenan tablet.

Day 0 (Brew Day): Add Foam Axe and Fermaid K. Pitch yeast at 48–49°F.
Day +3: Check gravity. Add 42 lb blueberry purée + pectic enzyme + Fermaid K. Set glycol to 55–56°F.
Day +5: If at 1.018–1.020, raise to 61–62°F for diacetyl rest (2–3 days).
Day +8–10: Check gravity. If stable, crash to 35°F. If still moving, give it another day or two warm. Optional: gentle CO₂ rouse once if it seems sluggish after fruit.
Crash Day +1: Add 40 ml Silafine. Rouse with CO₂, hold 2–3 days.
Crash Day +4: Strip yeast/sediment.
Crash Day +5–35: Lager/cold condition at 32–33°F.
Crash Day +36–38: Carbonate to 2.4–2.5 vols CO₂ (12 psi with carb stone)
Crash Day +40: QC sample, package, and serve.

Author:

Krit666

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.8

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: 9/27/2025 10:08 AM

Notes:

Author:

AndersonsAccount

Boil Size: 6.44 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2025 11:04 PM

Notes:

Author:

Empirique nanobrasserie

Boil Size: 48.87 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2025 9:31 PM

Notes:

Author:

Basshook Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 9/26/2025 1:46 AM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 4.16

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2025 8:10 PM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2025 3:51 AM

Notes:

Author:

VisionQuest

Boil Size: 260 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 9/22/2025 8:32 PM

Notes:

Author:

bryron

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2023 4:01 PM

Notes:

Author:

Tim Twobottles

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/21/2025 7:26 PM

Notes:

Author:

Brewman Martin

Boil Size: 27.74 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2025 10:17 PM

Notes:

Author:

Yohkox

Boil Size: 47.67 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2025 6:44 AM

Notes: DECOCCIONES
*************

Una vez hemos iniciado el macerado a 55ºC (escalón proteolítico) esperamos unos 10-15 min que se estabilice la temperatura y procedemos con la primera decocción.

- 1º DECOCCIÓN: Según nuestro volumen de grano y la temperatura que deseemos obtener sacamos una parte del grano del macerador, a ser posible macerado grueso (más grano que agua), en nuestro caso sacaremos 6,5 kg en total para ajustar posteriormente la temperatura.

Esta parte que sacamos la calentamos primeramente a 70ºC y mantenemos esta temperatura durante 10 minutos con el fuego apagado. Terminado el tiempo subimos temperatura hasta iniciar hervor, y removiendo continuamente para que no se peguen los granos, aguantamos 10-15 minutos.

Devolvemos todo nuevamente al macerador. Con la temperatura de aprox. 100 grados subirá nuestro macerado a 62ºC, que será la temperatura deseada para que trabajen las beta amilasas. Aguantamos 30 minutos este escalón.

- 2º DECOCCIÓN: Volvemos a repetir el mismo procedimiento de la primera decocción, en este caso se extraerán 6,6 kg del macerado, aunque no es necesario que sea tan grueso como antes trataremos de que sea similar.

Subiremos nuevamente a 70ºC y mantendremos durante 10 minutos con el fuego apagado. Posteriormente volvemos a llevar a hervor mientras removemos durante 10-15 minutos y devolvemos todo nuevamente al macerador para tratar que la temperatura suba ahora a 68ºC para que trabajen ahora las alfa amilasas. Aguantamos 30 minutos este escalón.

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2025 5:20 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2025 10:25 PM

Notes:

Author:

japa2121

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2025 12:31 AM

Notes:

Author:

Bitemero

Boil Size: 28.04 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 139.1 g

Creation Date: 9/8/2025 10:16 AM

Notes:

Author:

DaBruer

Boil Size: 9.7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

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: N/A

Creation Date: 7/26/2025 7:38 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 6.45 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 12.49 psi

Creation Date: 4/21/2025 12:24 AM

Notes: An American Amber Ale that borders on the edge of a Red IPA.

Adapted from the recipe "Left on Red" by The Apartment Brewer.

PRE-BREW DAY PLANNING
Use Brewer's Friend checklist.

YEAST
Yeast is Escarpment Labs EL-D1 House Ale yeast, a dry yeast from Canada.

A proper hydration needs to be done, maybe an hour or more before pitching.

MASHING
Mash in at 153° F. Stir rapidly. After all is combined very well, allow to rest about 10 min, then measure pH. If it is higher than 5.45, add acid to adjust.

.....PROCEED WITH MASHING (Choose one method).....

OVERNIGHT MASH
Once temperature is stabilized at 153° F, set power for heating element at 60% power. Set Brew Commander to sustain this temperature overnight, then allow mash to continue overnight. DO NOT TURN ON THE PUMP NOW! Recirculation should be started in the morning.

The next morning...
Around 8:30 am, record the temperature shown by the Brew Commander. Now, stir the mash, see if temperature changes. Record this temperature to compare with mash temperature shown before mash was stirred.
Open all valves that.need to be opened, and begin recirculation.

Stir the mash. Measure pH after 10 min in, and add acid if necessary. Check the pre-boil gravity to determine that it is near or at 1.033.

Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration.

REGULAR MASH
Mash for 75 minutes at 153° F, checking pH and gravity to determine if it is necessary to mash longer than 75 minutes. Pre-Boil Gravity should be at or near 1.033. Check pH, and adjust. If gravity is not at or near 1.033, mash longer.

MASH OUT

Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration.

RAISING THE GRAIN BASKET
Turn off recirculation. Raise the grain basket and hang on side of kettle as usual.

Turn off valves, making sure the 3-way whirlpool valve is open only on the RIGHT side, not the mash recirculating side. Remove small hose from recirculation flow meter, and allow to empty into a vessel, then put liquid back in kettle. Connect long recirculation hose to left side of 3-way valve.

RECIRCULATION OVER GRAINS
Secure recirculation hose over grain basket using a clamp. Now, open 3-way valve to center position. Start recirculation, regulating flow rate through pump exit valve. Allow to recirculate over grains for 15 minutes at a moderate flow rate.

DRAINING GRAIN BASKET
Adjust 3-way valve so recirculation valve (left side) is closed. Remove long recirculation hose and allow to drain into vessel, then return liquid to kettle.

Allow grain basket to drain for 15 minutes, then remove basket and hang over bucket to catch remaining fluid draining. In the meantime, allow whirlpool recirculation to proceed as liquid ramps up to a boil. When draining is complete, add remaining liquid to kettle.

RAMPING UP TO A BOIL
Turn off pump, shut off all valves, then MAKE SURE BREW COMMANDER IS SET IN BOIL MODE. Set power at 85-95%. Drain all hoses into bucket, then collect sample for measuring OG, pH, etc. Put remaining liquid in kettle. Continue with ramp up to boil.