Homebrew Beer Recipes | Page 15512 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 156.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 4/8/2025 8:06 PM

Notes:

Author:

PJ Butcho

Boil Size: 7.34 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 8/16/2025 9:39 PM

Notes: 90 minute mash. 151 degrees for 30 minutes and then 158 degrees for 60 minutes.

Boil, whirlpool, dry hop additions as described.

hydrate 4g of dry verdant. add 1/3 pack of both the London ale and juice yeast to wort starter. Add the rehydrated verdant to the other two yeasts and let aerate for several hours. pitch all three together at 72 degrees. Once fermentation is active for a day reduce temperature to 66 degrees. towards the end of fermentation up the temperature to 73 for diacytl rest.

Author:

D'ARCY

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 71

Mash Thickness: 3.5

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: 7/20/2025 9:04 PM

Notes:

Author:

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

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: 6/20/2025 11:38 PM

Notes:

Author:

Stendzis4

Boil Size: 3.9 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/6/2025 11:16 PM

Notes:

Author:

MariusJess

Boil Size: 23 Litres

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: 5/28/2025 9:53 AM

Notes:

Author:

Maples

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2025 1:53 AM

Notes:

Author:

Boil Size: 29.77 Litres

Boil Time: 70

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 123.1 g

Creation Date: 5/7/2025 1:44 PM

Notes: - Più amara per tarassaco e ortica: stima 22 IBU

- Aggiungere miele 2-3 giorni dopo l'inizio della fermentazione (1kg castagno 0.5kg milelfiori)

Author:

EJRL

Boil Size: 8.99 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 39.5 g

Creation Date: 5/5/2025 2:23 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: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 3/21/2024 10:59 PM

Notes:

Author:

T.whangg

Boil Size: 60.09 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 77

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2025 12:14 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 3/26/2025 2:06 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2025 2:46 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.75

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: 2/11/2025 3:31 PM

Notes:

Author:

1202leagle@gmail.com

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1.2

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: 2/11/2025 12:37 PM

Notes:

Author:

CPV Steve

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 27.65 psi

Creation Date: 11/8/2024 1:52 AM

Notes:

Author:

josgamalo

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2024 8:56 AM

Notes:

Author:

Boil Size: 7.39 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/5/2024 2:32 AM

Notes: REGARDING Crushing Barley Great Western 2 ROW- DO A DOUBLE CRUSH in grinder.
The FLAKED WHEAT, FLAKED OATS, and FLAKED BARLELY do not get crushed and directly added to MASH.

1. 8.5 gallons distilled water
2. Heat strike water to 158F-add BIAB bag in brewing pot and secure.
3. Add brewing salts and 1/2 calc. volume of 10% phosphoric acid. 68 ml/2
4. Add all grains, oats, wheat to BIAB in Kettle. Do slowly to avoid clumping and stir. volume of work gets close to rim of 10 gallon kettle.
5. In two minutes take 5-10 ml wort and cool off in ice to 70 degrees and check PH. Goal PH 5.2. Add additional phosphoric acid to kettle and recheck PH.
6. Put on metal lid on kettle adn insulate and maintain TEMP at 148 degrees F for 60 minutes.
7. At end on 60 min mash, lift BIAB grains with a hoist and let drain. No sparging for this recipe. concurrently bring on gas flame and set temp to BOIL.
Pre boil volume 7.4 gallons
8. WHEN BOILING. START 60 minute boil with LID OFF kettle for entire boil. Start count down timer. 60 min
9. 10 minutes prior finish 60 min boil add
YEAST NUTRIENT
HOPP drop in basket
Drop in HEAT EXCHANGER
10. At end of boil - check Specific Gravity
PUT ON Kettle lid, connect water hoses to copper heat exchanger and turn on water and take hot wort down to 160 degrees F
11. At 160 degrees-Whirlpool
ADD
2 ounces Idaho 7 hopes to hopp basket in kettle
2 ounces El Dorado hopps
Maintain temp at 160 degrees F for 5-30 minutes
12. After whirlpool hops done 5-30 min, RESTART HEAT EXCHANGER and drop temp of wort to 75 degrees F
13. CHECK Specific Gravity -should be close to 1.072
POST BOIL VOLUME APPROX 5.5 gallons
***DONT FORGET TO ADD DRY HOPP BAGS IN SEPARATE BOILING WATER TO STERIZE THE BAGS BEFORE ADDING DRY HOPS. Prepare the dry hop bags sterile procedure with the BLUE MAGNETS with respective Citra 3 OZ, Mosaic 4 OZ adn El Dorado 4 OZ. and keep on the side in a clean container.
14. Add cooled wort to PRIMARY FERMENTER via Silicon gravity fed drain line from kettle.
15. SHAKE PRIMARY FERMENTER to Oxygenate
ADD YEAST
ADD PROBE TILT 2
ADD DRY HOP BAGS 11 ounces Hops total using Magnets IN PRIMARY FERMENTER -this will be dropped 5 days prior bottling-Approx DAY 8.
16. SEAL LID AND ADD AIRLOCK TO PRIMARY FERMENTOR.
***AT HIGH KRAUSEN SG AT 1.030-1.024***
OPEN PRIMARY FERMENTER QUICKLY TO AVOID OXYGEN
ADD 3 OUNCES OF EL DORADO HOPS -NO HOP BAG NEEDED AND CLOSE FERMENTER. CAN USE WIDE MOUTH FUNNEL. The active fermentation CO2 will purge out any air let in during this process of opening the fermentor.

17. AT DAY 8 APPROX 5 DAYS PRIOR BOTTLING
REMOVE MAGNETS TO DRY HOP BAGS CONTAINING
CITRA 3 OUNCES
MOSAIC 4 OUNCES
EL DORADO 4 OUNCES
Let hops in bag seep for 4-5 days in wort primary fermentor.

18. BOTTLING DAY prepare SaniClean, bottles, caps, PRIMING SUGAR TABLETS, and capper, Transfer hose and Valved fill wand.

19. ADD priming sugar tabs to sterilized bottles, fill, cap and let rest at room temperature for 3-4 weeks-dark room to pressurize.