Homebrew Beer Recipes | Page 1016 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 2:21 PM

Notes:

Author:

James Arcano

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/21/2022 7:46 PM

Notes:

Author:

cwent

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 12/2/2018 8:18 PM

Notes: SG after 5 weeks of lagering = 1.014

Author:

Silver Kettle Brewing Company

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2018 4:50 AM

Notes:

Author:

Crashgraham

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2018 2:37 AM

Notes:

Author:

hughmorous

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 6/18/2018 5:59 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 11.5

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 4:08 PM

Notes: This brew follows my Belgian Strong Golden and uses the same 1388 yeast leftovers. Takes a long time to clear but it's a nice clean Belgian Pale.

Author:

DIY Craft Beverage

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2017 9:02 PM

Notes:

Author:

snej81

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 4:30 PM

Notes:

Author:

rolandblais

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

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: 2/1/2017 12:39 AM

Notes: Grin bill is a guess. I don't have the recipe used for the kit

Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer packet with a gallon of water in a container.
Save the second half for when you bottle.
• Soak everything you are going to use, rinse with water, and let air dry on
some paper towels. If it isn’t totally dry when you are ready to start don’t
worry.
• Keep the extra sanitizer in a container for now. Chances are you’ll want to
re-sanitize something later.
• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.

The Mash
• Heat 2.5 quarts (2.4 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 2/3 Northern Brewer Hops at start of boil.
- Add 1/3 Northern Brewer Hops 45 minutes into boil.
- At 60 minutes turn off heat. Add chili peppers and cinnamon stick.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.
Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss the whole packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl
of sanitizer. solution You’ve just made a “blow-off tube”. It allows CO2 to
escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place at room temperature for two weeks without disturbing
other than to show off to friends. (If beer is still bubbling, leave sitting until
it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a
sanitized pot. You will be siphoning your beer into the same pot in the next
steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less maple
syrup when bottling. Using the full amount can result in your beer
being over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks

• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type.

Author:

rgrosholz

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: 12lbs

Creation Date: 8/9/2013 1:02 AM

Notes: Use decotcion

Author:

Seaview Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 3/20/2016 12:33 AM

Notes: Started with the Northern Brewer West Coast Radical Red Ale kit. Used the malt bill provided, adding the carapils and acidulated malt to the grist.

The hops schedule, varieties, and amounts are completely different, as is the yeast selection.

Add dry hops around day 4 of primary fermentation. After 4-5 days proceed with packaging regimen.

Author:

Boil Size: 6 Gallons

Boil Time: 120

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 6:58 PM

Notes:

Author:

alesofanarchy@gmail.com

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 11:56 PM

Notes: Dough in with roughly 5 gallons of brewing liquor to make a thick mash of approximately 100 °F (38 °C). Let rest for about one hour. At this temperature, an enzyme called phytase will become active and slightly acidify the mash. Then use direct heat and a boiling water infusion of 2 gallon to raise the temperature to approximately 120 °F (49 °C).

This temperature is within the proteolytic conversion range. Rest for 20 minutes. Again, use direct heat and a boiling water infusion of 2 gallon, this time to raise the mash temperature to approximately 150 °F (66 °C). This temperature is within the peak beta-amylase conversion range. Rest for 20 minutes.

Repeat the infusion to raise the mash temperature to approximately160 °F (71 °C). This temperature is within the peak alpha-amylase conversion range. Rest again for 20 minutes. The next infusion brings the mash to the mash-out temperature of about 170 °F (77 °C). Start lautering.

Sparge with the remaining water while maintaining the mash-out temperature. Discontinue the sparge when the kettle gravity reaches about a gravity of roughly 1.042 (10.5 °P).

Author:

Mike DeStefano

Boil Size: 8.17 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

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: 11/25/2015 5:02 PM

Notes:

Author:

jason.rosenberger@gmail.com

Boil Size: 15.25 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 12:57 AM

Notes:

Author:

Keeton

Boil Size: 410 Gallons

Boil Time: 90

Boil Gravity: 13.5

Efficiency: 96

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2015 7:39 PM

Notes:

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

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: 6/3/2015 11:52 PM

Notes: Going with lower crystal since this yeast leaves higher residual sweetness.
Looking for a very dry beer that's session worthy, but has good malt and hops- hops on the nose and up front.

Brewed on 07/03/15: Full 6 gallons at 12.3 Brix (1.047). Mashed @150.8. Pitched @68.
Filled dip stick to 7.25, ended with about 6.25 or so.
ON THE MONEY!

07/08/15: Raised temp to 68
07/11/15: Raised temp to 69
07/14/15: Raised temp to 70.
07/20/15: 4 days before kegging. Refractometer read 5.6 brix ( 1.0097 @4.8% alcohol via Sean T Calc) - Around 78% attenuation.

07/23/15: Kegged a full 5 gallons. 5.2 Brix (1.008FG @ 5% alcohol)

08/02/15: Sampled some and it's actually not as dry/crisp/hoppy as i wanted it. The big 10 min addition of hops is not accurate- It feels more like 20ish IBUs instead of 31.
I would hop to 35 and add finishing hops next time to around 40, and I would mash this at 148. I'll see what happens once it's fully carbed up. I might brew this again and then do a porter ;)

08/05/15: Sampled a full 20oz glass. It's actually a bit hoppier than I remember, and it looks beautiful and has hop presence - awesome summer beer.
Next time mashing at 148 and raising base IBUs by 5.

10/05/15: Tastes the last bits and the carbonic acid bite was mostly gone. The beer did lose a lot of freshness though and there wasn't a whole lot of malty sweetness anymore. Color wise it's very pretty.

Author:

Reichert

Boil Size: 6.93 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 1:46 PM

Notes: - Pitch at 49 deg.
- Ferment to 90% atten. (2 weeks)
- Rack, reduce temp to 32 deg. (2 weeks)
- Rack, raise temp to 68 deg. (3 days)
- Reduce to 32 deg. (2-6 weeks)

Reference: https://byo.com/hops/item/1183-northern-german-pils-style-profile

Author:

vonwenger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

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: 8/1/2014 11:52 PM

Notes: Single step, 154
90 minute mash
60-75 boil

Brewed 9/12

1.064 start

Moved to secondary 9/26

Adding last batch coconut 9/30
Kegged 10/23
not enough nut flavor
consider carmel 60 next time.

Adding 2 oz french chips soaked in 1 c bourbon on 10/19/14

Color appears darker than depicted.