Homebrew Beer Recipes | Page 15647 | Browse 315,000+ at Brewer's Friend

Author:

A Mogg

Boil Size: 37.55 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/9/2025 12:44 AM

Notes:

Author:

Buckeye BrewCraft

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.5

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: 12/4/2025 7:35 PM

Notes:

Author:

Brad T

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 9/23/2025 12:32 AM

Notes:

Author:

Boil Size: 508.68 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 78

Mash Thickness: 3.65

Sugar Scale: Plato

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 8:29 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 8/31/2025 6:59 PM

Notes: Mill the grains, mash in at 144°F (62°C), and rest 10 minutes. Prepare for a double decoction: Move about one-third of the mash to a separate kettle, raise it to about 160°F (71°C), then bring it to a boil and boil for 20 minutes. Reunite with the main mash to bring it to about 163°F (73°C) and rest 10 minutes. Again, remove about one-third of the mash to a separate kettle and boil it for 20 minutes. Reunite with the main mash to bring it to about 169°F (76°C), then mash out. Recirculate until the runnings are clear, then run off into the kettle, adding the first-wort hops. Sparge and top up as needed to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, spin for 10 more minutes, then allow 15 minutes to steep and settle. Chill to about 52°F (11°C), aerate the wort, and pitch the yeast.

Ferment at 54°F (12°C). At first, don’t ferment under pressure—leave the valve open. (If using a carboy or similar vessel, loosely cover the top with a piece of sanitized foil.) Once the gravity has dropped to about 1.040 (10°P), add the airlock; once it’s dropped to about 1.024 (6°P), seal the tank (and add a spunding valve, if you have one) and add the dry hops. Once fermentation is complete, gravity has stabilized, and the beer has passed a VDK test, gradually drop the temperature over 8 days (2°F/1°C per day) to 40°F (4°C). Hold there for a week, then crash to 32°F (0°C) and transfer to a lagering vessel. Lager for 3–4 weeks, or it until it tastes great, then package and serve.

BREWER’S NOTES
pH: We adjust the mash to 5.2 pH.
Yeast: Any good Czech lager yeast is fine—something low-diacetyl, low-attenuation, high-flocculation.

Author:

Pan's Microbrewry

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 8/30/2025 7:30 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2025 5:14 PM

Notes: Pitch yeast at 54⁰F and set fermentation chamber to 58⁰F.

When the specific gravity is under 1.020, transfer to serving keg with spunding valve set to 15 psi to (mostly) naturally carbonate. Ramp up to 61° F to encourage yeast to clean up and finish strong. Once the final gravity is stable for 3 days, take off spunding valve and ramp down ambient temperature 3 degrees/day until in the 30s. Let lager for a few weeks.

Author:

cerveza4s

Boil Size: 299.22 Litres

Boil Time: 60

Boil Gravity: 11.1

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2025 7:32 PM

Notes:

Author:

ibriggs82

Boil Size: 27.1 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 63

Mash Thickness: 4.5

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: 8/4/2025 8:03 PM

Notes:

Author:

Boil Size: 621.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 85

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: 7/22/2025 7:38 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 7/20/2024 7:37 PM

Notes:

Author:

awildturtok

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

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: 6/26/2025 5:40 PM

Notes:

Author:

Yeast_Whisperer

Boil Size: 7.53 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 13.83 psi

Creation Date: 6/23/2025 2:56 PM

Notes: Second choice for yeast is Fermentis SafLager W-34/70

*************************

## PRIOR to BREW DAY
- Attach torpedo buoy with filter attachment to *fermentation* keg
- Sanitize *fermentation* keg
- Attach torpedo buoy with filter attachment to *serving* keg
- Fill *serving* keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Set spunding valve to 26 psi
- Collect RO water needed for brew day
- Mill grains

##Yeast Starter
- None. Use dry yeast (2 packets)

##MASH
- **Start with *empty* MLT**
- Fill HLT with 6 or more gallons of strike water and heat to strike temp of 140 degrees (F)
- Transfer 4.5 gallons of strike water to MLT, then **CLOSE MASH TUN VALVE** (to ensure no mash water goes back to HLT)
- **Turn off power to HLT** (until sparge water is added)
- Add mash salts/acid, then dough in and stir
- After stirring, add remaining sparge water (*reserving 1 gallon*) to HLT and set temp to 132 degrees (one degree above first step temp).
- Begin recirc when HLT is at temp.
- Add a drop or two of lactic acid to sparge water
##BOIL
- No kettle salts
- Boil timer settings: nE=4, AD=10, T1=90, T2=20, T3=10, T4=5
- Use *stainless/tubular* hop spider to contain hop residue
- When there are 20 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)
- When *fermentation* keg is around 1/3 full, add Fermcap-S drops
- Start pitching yeast progressively while wort level is low
- Pitch dry yeast directly onto wort (no need to oxygenate when using dry yeast)
- When filling is complete, put sanitized Tilt hydrometer into fermenter

##FERMENTATION
- Pressurize fermenter and set spunding valve to 26 psi
- Cool wort to 65 degrees (F)
- Connect spunding valve to serving keg filled with StarSan connected in turn to a 5-gallon bucket (to purge CO2)

##PACKAGING
- Slowly ramp down temp to 33 degrees over 13 days (3 degrees per day)
- STC-1000+ Settings
SP0=63, dh0=312
SP1=33

- Pressurize serving keg to 9 psi
- Do a closed/pressurized transfer to serving keg (to get beer off yeast)
- Hold serving keg at 33 degrees for 2 weeks or more
- After cold conditioning, set keezer pressure to 14 psi of CO2
-Target = 2.5 volumes of CO2 at 43 degrees (F)

##REFERENCES
https://www.brewersfriend.com/homebrew/recipe/view/1360857/yuengling-clone-closest-match

https://beerandbrewing.com/short-and-high-the-hochkurz-mash/

https://jansson.us/mashcalculator.html
J/K = Default (2090) (MLT Heat Capacity)
W/K = Default (0.94) (Heat Loss Coefficient)

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 77

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: 6/7/2025 3:40 AM

Notes:

Author:

amcclain

Boil Size: 37 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

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: 6/4/2025 12:12 AM

Notes: Dry hop 6oz cascade at 7 days

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

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: 3/30/2025 2:14 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 25

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: 3/12/2025 5:56 PM

Notes:

Author:

Boil Size: 3.12 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2025 3:54 AM

Notes: WY 1450 is an alternative yeast that could be used.

Pitch yeast at 66 F, raise temperature to 72-74 F after about 3 days to ensure attenuation and perform diacetyl rest.

This is exactly what I was looking for in a Porter. Pours dark brown but not quite black with an off-white head. Nose is chocolate, bready, light caramel or toffee, and an earthy / floral element from the English hops. Has a solid malt backbone, milk chocolate and coffee, and a bit of roast on the finish. Well balanced, with no rough edges.

This is going to be my house Porter.

Author:

Boil Size: 476.5 Gallons

Boil Time: 60

Boil Gravity: 14.2

Efficiency: 72

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2024 2:26 PM

Notes:

Author:

Boil Size: 230 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 85

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: 8/21/2024 8:09 PM

Notes: