Homebrew Beer Recipes | Page 15775 | Browse 325,000+ at Brewer's Friend

Author:

ConnorBarleywine

Boil Size: 330 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 70

Mash Thickness: N/A

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: 9/30/2025 10:00 PM

Notes:

Author:

Davvy

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

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: 4/9/2026 3:32 PM

Notes:

Author:

maultenederale

Boil Size: 90 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 3/5/2026 8:50 PM

Notes:

Author:

StevenC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2026 8:58 PM

Notes:

Author:

Boil Size: 3.13 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2026 1:27 AM

Notes: Pitch yeast at 66 F, and leave there for 24 hours. Then raise temperature to 68-69 F.

Author:

Boil Size: 1200 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3.65

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: 1/20/2026 10:02 PM

Notes:

Author:

Simon Jones

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 11/25/2025 5:43 PM

Notes: Yeast & Fermentation – FermZilla 30 L Under Pressure

Pitching:

Chill wort to 18–19°C.

Oxygenate/aerate well (especially at 7%).

Pitch full M66 pack (or equivalent rehydrated).

Pressure plan:

First 24–36 hours: keep pressure low (0–5 psi / 0–0.3 bar) at 18–19°C.

After high krausen starts, ramp to 10–12 psi (~0.7–0.8 bar).

Let temp drift to 20–21°C around day 2–3.

Dry hop timing:

When gravity is around 1.018–1.020 (or airlock/blow-off noticeably slowing), add:

60 g Zythos

40 g Cascade

Dry hop for 3–4 days under 10–12 psi.

If you have a hop bong / top port:

Purge it with CO₂, add hops, then drop them in without fully venting the FermZilla – keeps O₂ low.

Cold crash (optional but recommended):

Drop to 2–4°C for 2–3 days while keeping some pressure on (10–12 psi) to avoid suck-back.

Kegging

Transfer closed and under pressure if possible (FermZilla to keg) to minimise oxygen:

Match keg pressure

Push with CO₂

Set serving/carb pressure 2.2–2.4 vols CO₂

Author:

FRLinux

Boil Size: 29 Litres

Boil Time: 140

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/15/2025 4:42 PM

Notes:

Author:

craigmw

Boil Size: 13.63 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 11/7/2025 5:06 AM

Notes: Now called BeeLine Märzen (AKA CMW Oktoberfest 4.0) because while finishing the boil this time, a bee dove straight into the boiling wort right before flameout. The bee clearly could smell the wonderful floral aroma of the Hallertau hops and the sticky caramel malt scent. I dedicate this beer in the memory of that ardent bee.

This is an amped up version of Oktoberfest with 3 additional pounds of light Munich to take the OG up to 1.064. While this is higher than called for by the BJCP, historical records indicate that this was in range for original O-fests (http://barclayperkins.blogspot.co.uk/2014/05/munich-oktoberfestbier-1901-2006.html).

For 12/16/23 batch, will ferment in Torpedo keg under pressure and at mancave temperature. Using S-23 (4 packets) this time.

Note: previously used WLP833 (lager yeast) or WLP838 (now known to be an ale yeast). This time, will use 2 packets of Omega L13 Global and will pressure ferment in 15 gallon Torpedo keg at 15 psi in mancave or shed.

Updated 11/7/2025: Additional 1 pound of melanoidin malt for extra body like a decoction mashed version. Also, will use a dry yeast, either S-23 or W-34/70. Expect relatively quick fermentation and about 3-4 weeks of laggering. May need to run through the plate filter.

Author:

Jim Boudreaux

Boil Size: 6.1 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 10/25/2025 2:48 PM

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

MASHING
Mash in at 154° 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 154° 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 1.058.

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 154° 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 1.058. Check pH, and adjust if needed. If gravity is not at or near 1.058, mash longer.

Add dark grain late addition grains with about 10 minutes remaining.

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.

BOILING
(This is a good time to hydrate the yeast. Use bottled water at 85° F).

When boiling commences, cut power to 50%. If it is at the lowest point of what would be a "rolling" boil, keep it at this level. If it needs to be lowered, do that. When boiling is at the acceptable level, put the lid with the Steam Slayer on top in place, then start the water flowing through the condenser. The condenser drain hose goes into a bucket. Have 3 buckets ready for use, so when one fills up, another can be put in its place.

Be ready with the various additions to be put In at the specified time (hops, yeast nutrients, Irish Moss, etc.). Add these as indicated in the recipe.

At the end of the boil, remove all the bags of boiling and finishing hops.

Evaporation rate should be only 0.5 gal in 90 min, due to use of the Steam Slayer steam condenser device.

WORT CHILLING

Chill to whirlpool temperature (165° F). Turn off chilling water at around 178° f, and allow to drop on its own to 165° deg F.

Step 2 - Addition of whirlpool hops (for aroma and some flavor). All whirlpool hops should be added at this time. Continue to recirculate for 15 minutes. Do NOT remove the bags of whirlpool hops at the end.

TRANSFER TO FERMENTER/OXYGENATION
Use oxygenation system to add O2. As wort begins to enter the fermentor, add Zinc Buddy. When it's about halfway full, add one vial of the BrewZyme D (prevents diacetyl formation)

PITCHING YEAST
Pitch the hydrated Escarpment Labs House Ale yeast into the fermentor. Rock the fermentor to assure even distribution of the yeast. Make sure the Tilt Hydrometer is in there.

FERMENTATION
Allow fermentation to proceed at a steady 68° F. it will take 5 days or so for fermentation to complete. When the final gravity measurement is as low as it will go, it's time to COLD CRASH. Cool down to around 35° deg F, then add the 2 oz Cascade dry hops. Allow to sit for 5 days.

PACKAGING
Force carbonate TO 2.5 volumes.

Author:

wetarded1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 6/6/2024 6:16 PM

Notes:

Author:

John Ferguson

Boil Size: 28.3 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.3

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: 8/18/2025 9:19 PM

Notes:

Author:

closetbrewing

Boil Size: 1118.2 Litres

Boil Time: 60

Boil Gravity: 1.071

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: 8/7/2025 10:44 AM

Notes: OG: 1.063, FG 1.014 for 6.5% (BF overestimates oats)
Krush hyperboost as a dip hop
Double mash (fuuuuuuun)

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 7/31/2025 1:07 PM

Notes:

Author:

FRLinux

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 62

Mash Thickness: 2.7

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: 7/26/2025 1:50 PM

Notes:

Author:

Boil Size: 18.95 Litres

Boil Time: 10

Boil Gravity: 1.051

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 100 g

Creation Date: 6/12/2025 3:27 AM

Notes:

Author:

TeeGee59

Boil Size: 6.19 Gallons

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2025 6:02 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2024 3:14 AM

Notes:

Author:

Boil Size: 840 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 80

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: 11/2/2024 11:51 PM

Notes:

Author:

vandarsar

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 9/11/2024 11:03 AM

Notes: Additional Ingredients
1.0 oz. (28 g) orange zest (variety optional – consider Seville or Curaçao) @ whirlpool
3 lb. (1.36 kg) cranberry puree
Yeast
Imperial Yeast A07 Flagship
Specifications:
Yield: 5 US gallons (19 L)

Original Gravity: 1.070 (7.5°P)

Final Gravity: 1.015 (3.75°P)

ABV: 7%

IBU: 58

SRM: 5

Directions:
Note: The listed original gravity and color are measured before the addition of fruit. The ABV does account for the fruit addition. Mash 60 minutes at 153°F (67°C). Boil 90 minutes, adding orange zest to whirlpool. Dilute cranberry puree in enough wort to liquefy and recombine. Ferment until beer reaches terminal gravity, and then transfer to secondary. Condition at 35°F (2°C) for 1 week or until bright. Carbonate to 2.5 volumes (4.9 g/L) CO2.