Homebrew Beer Recipes | Page 15197 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2024 12:57 AM

Notes:

Author:

Jess Humphries

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2026 2:38 PM

Notes: A Belgian Blonde ale in the style of Leffe Blonde (the old version!)

BIAB and no sparge. This version uses a no chill method as we are under hosepipe ban here due to drought. Hence the 30 minute additional correction.

Bottle conditioned with a carb drop in each bottle.

Author:

jgt

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 12/30/2025 3:07 PM

Notes: try stirrer much less, turn on a few times during mash. if stirring then call. is -4 in mash. if 151.

fermentation - start 68. raise ferment temp to 71 on day 4-12. reduce to 60 to day 12, crash to 40. farm yeast.

Here is the updated, complete summary including the specific gram additions for your salts.

### 1. Water Chemistry Plan (Victoria Water Profile)

**Target:** Balanced Profile (~75ppm Ca, ~75ppm Cl, ~75ppm SO4).

* **Base Water:** Pure Victoria tap water. (No Baking Soda, No Chalk).

**The Salt Additions:**

* **Mash Tun (12 Gallons):**
* **Calcium Chloride:** **8 grams**
* **Gypsum:** **6 grams**

* **Sparge / HLT (9.5 Gallons):**
* **Calcium Chloride:** **6 grams**
* **Gypsum:** **5 grams**

*(Note: This provides the perfect level of Calcium (~75ppm) for yeast health without creating "mineral" off-flavors.)*

### 2. The Mash (Step Mash Process)

* **Step 1: Dough-In at 122°F (Protein Rest)**
* Dissolve the **Mash Salts** (8g CaCl + 6g Gypsum) in water.
* Mix in grains.
* Wait 10 minutes.
* **Measure pH:** Pull a sample, **COOL it to ~68°F**, then measure.
* **Adjust pH:** Target **5.2 – 5.4**.
* *Action:* Start with **3 ml** of Lactic Acid. Re-test. You will likely need **4–6 ml total**.

* **Step 2:** Raise temp to **151°F** for 60 mins.
* **Step 3:** Mash Out / Sparge at **170°F**.

### 3. The Sparge Water Prep

* **Volume:** 9.5 Gallons in HLT.
* **Additions:** Add the **Sparge Salts** (6g CaCl + 5g Gypsum).
* **Acidify:** Add Lactic Acid immediately to the water.
* **Measure pH:** Adjust water until it reads **5.5 – 5.8**.

### 4. The Yeast Strategy (Harvest & Pitch)

* **Harvest (Next Week):** Save **2 cups (500ml)** of thick white slurry from your current batch.
* **Starter (24-48 hrs before brew):**
* **Water:** 3 Liters.
* **DME:** **300g** (Target Gravity 1.037).
* **Pitch:** Add the 2 cups of harvested slurry.

* **Brew Day:** Pitch the entire 3L starter into the 16-gallon batch.

### 5. Current Fermentation Schedule (For Reference)

* **Now:** Hold at **71°F**.
* **Day 10:** Verify gravity (~1.009).
* **Day 11:** Dump trub -> Harvest yeast.
* **Day 12:** Cold Crash to 35°F (under CO2 pressure).
* **Day 14:** Keg.

Author:

Puhoi_NZ_Brewer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3.65

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: 12/23/2025 11:04 PM

Notes: Have brewed this once only atm. Now a couple of weeks into drinking and it is a little too bitter for my taste. Reduced the first hop from 65g to 50g and will see how it goes in the next brew.

Used a step mash at 62°C for 45 minutes and then at 66°C for 15 minutes before raising to mash out (72°C) and then sparging at 76°C.

Added first dry hop as Krausen was almost depleted and 2nd dry hop 48 hours before cold crash.

Fermentation profile:

18°C for 3 days
19°C for day 4
20°C from there until day 14

Enjoying it very mush as a typical WCIPA

Author:

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 142 g

Creation Date: 5/18/2025 3:45 AM

Notes: A copy of weezledog fog hazy ipa but half the hops.

Author:

DBUK

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 66

Mash Thickness: 3

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: 5/9/2025 7:52 AM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 4/28/2025 8:38 PM

Notes:

Author:

Boil Size: 28.02 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 3.13

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: 3/23/2025 9:29 PM

Notes:

Author:

Phillter

Boil Size: 24 Litres

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2025 3:34 AM

Notes: 12/19/2020: PB: 1.058, OG: 1.065 16.8B
12/25: 9B, 1.015
12/27: 9B, 1.015, 6.85% ABV
Carbed @ ~2.6bar for 14 hours

3/29/2022: Using Strata, Southern Passion, and Rakau.
PB: 1.056 OG: 1.065 16.8B
4/1: 10B (1.021), add dry hops (Str50g/SoP50g/Rak30g)
4/5: 9B (1.015), still a good head of krausen...I guess Ill leave it for a few more days
4/8: 8.5B (1.012) 7.25%

2/5/2025: PB: 14.8B (1.058) OG: 15.1B (1.061) using Chinook, Amarillo, Wai-iti
2/9: added dry hop charges, used the last of the Amarillo and Wai-iti, still huge kausen so waiting to take a reading
2/14: 8.8B => 1.019, still lots of krausen, not quite done
2/17: 8.1B => 1.014, 6%ABV
2/19: 8.1B, kausen mostly fallen.
2/21: 8.1B, still a bit of yeast floating on top but appears done. kegged @2.5b for 24hours

Author:

TMac54

Boil Size: 7.6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 67

Mash Thickness: 1.3

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: 1/10/2025 7:39 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.58

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: 1/9/2019 8:04 PM

Notes:

Author:

jasrclark

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2024 4:45 PM

Notes:

Author:

lbleandre@gmail.com

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.9

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: 4/17/2024 4:32 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.35

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: 4/4/2024 12:04 PM

Notes:

Author:

cheech226

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 75

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: 2/1/2024 7:02 PM

Notes:

Author:

Boil Size: 25.68 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 7.62

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: 7/2/2023 4:32 PM

Notes:

Author:

Twopan

Boil Size: 21.81 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 108.8 g

Creation Date: 3/1/2023 5:11 PM

Notes: BIAB method based on 70% efficiency which can be made in a standard 23 litre kettle with a full-volume boil. Grain should be fine crush. Longer 90 minute mash in 17.5 litres at 62C helps efficiency and fermentability, together with a 10 minute dunk sparge of the bag at 77C in c.8 litres of new water. Target boil volume is 22 litres which should produce c. 18 litres going into the FV, In addition to Protofloc I also add 4g of Brewbrite in last 10 minutes of boil.

Author:

Gtothereal

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2023 9:38 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 1.75

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: 11/19/2022 11:52 AM

Notes:

Author:

Boil Size: 6.34 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 5/2/2021 10:58 PM

Notes: