Homebrew Beer Recipes | Page 15808 | Browse 320,000+ at Brewer's Friend

Author:

Delta Waldo

Boil Size: 2.5 Gallons

Boil Time: N/A

Boil Gravity: 1.191

Efficiency: 80

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: 11/14/2025 3:14 PM

Notes: 3 packages Lavlin 71B yeast - White wine yeast. Ferment at 62. Allow up to a 4 degree gain in temp during primary fermentation. Don't go too hot or you'll get fusel alcohols.

I'm using wildflower honey because it's what I have available. Hopefully the spices and apples will cover the muddled honey. I tasted the honey before buying. I liked the honey, but I can’t recall tasting a honey I didn’t like.

Process:

Warm honey to lukewarm temp so it's easier to pour. Add 1.5 gallons of must to carboy. Use 2 gallons of must to dissolve honey. Pour mixture into carboy. Rinse containers with remaining 0.5 gallon of must. Add 6 crushed campden tablets to must. Wait 24-48 hours to aerate must and pitch yeast. After a few hours, check gravity. It takes a few hours for fruit gravity to stabilize.

Pitching process:
It is important to follow these steps in order. Mix together 1/2 cup warm water with GoFerm addition at 104 F (lukewarm). Slowly mix in yeast. Then slowly add must to mixture until temp is within 10 F of must. Aerate must with pure O2. Use a slightly longer aeration duration due to the higher gravity and lower solubility of O2 into the must. Pitch GoFerm/yeast/must/water mixture. Pitch pectic enzyme. Aerate again at 12 hours with pure o2

Yeast nutrient process: Stagger yeast nutrients every 24 hours for the first 3 days and at day 7. Use 4 grams nutrient for each addition. May want to rehydrate nutrients before adding to the must. Otherwise it will create a nucleation point and the co2 could cause foam to spill.

PH: monitor the pH daily and add a tsp. of potassium bicarbonate (more if needed) if the pH drops below 3.5.

De-gas process: degas twice a day during primary fermentation (4 - 5 days). Use a wine whip or something similar.

Secondary process: Rack to secondary at 3 weeks. Monitor gravity periodically. When gravity has reached terminal, add spices(See "Spice process".) Wait until desired flavor has been achieved then rack again. Add super kleer, wait for mead to clear up then add potassium metabisulfite for it's antioxidant properties.

Spice process: Add spices after racking to secondary. High quality cinnamon and vanilla is super important. Michael Fairbrother recommends Madagascar bourbon vanilla beans and Vietnamese (saigon) cinnamon. This is real cinnamon. Michael doesn't give amounts so I'm starting light. Start with 1 bean and 1/4 tsp cinnamon, add more to taste.

Resources Used:
Moonlight Meadery episode on the Beersmith podcast as inspiration for this mead. Michael covers the honey/cider ratio along with Kurt's Apple pie ingredients and the processes he uses to create mead. http://beersmith.com/blog/2012/07/26/moonlight-meadery-with-michael-fairbrother-beersmith-podcast-43/

Used Brad Smith's article on Melomels in BYO magazine for staggered nutrient addition and de-gas schedule. Must be a member to view the article. Highly recommend becoming a member. https://byo.com/article/melomels-brewing-big-fruit-mead/

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 75

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: 1/15/2026 7:29 AM

Notes:

Author:

K.K

Boil Size: 380 Litres

Boil Time: 70

Boil Gravity: 1.052

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: 1/13/2026 6:27 AM

Notes:

Author:

thewelldigger

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 14.89 psi

Creation Date: 1/6/2026 8:08 PM

Notes:

Author:

John Cowan Beer Recipes

Boil Size: 24.96 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 12/6/2025 10:46 PM

Notes:

Author:

Boil Size: 18.25 Litres

Boil Time: 75

Boil Gravity: 1.038

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: 12/3/2025 5:06 PM

Notes:

Author:

diegobrewer

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2025 5:13 PM

Notes:

Author:

Junkermeier

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 66

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: 11/30/2025 2:00 AM

Notes: 14.2 brix OG.

Author:

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/26/2025 6:58 PM

Notes: Here is a 5-gallon all-grain clone recipe for Peroni Nastro Azzurro.

Recipe Stats

* Batch Size: 5 Gallons (19 Liters)
* Original Gravity (OG): 1.050 – 1.052
* Final Gravity (FG): 1.010 – 1.012
* ABV: ~5.1%
* IBU: 24 (Moderate bitterness)
* SRM: 3-4 (Pale Straw)
* Mash Efficiency: 75%

Ingredients

The Grain Bill

* 8.5 lbs (3.9 kg) Premium Pilsner Malt
* Note: If you can find Italian Pilsner malt (like Eraclea), use it. Otherwise, a high-quality German Pilsner malt (Weyermann) works perfectly.
* 2.5 lbs (1.1 kg) Flaked Maize (Corn)
* Crucial: This provides the distinct "Nastro Azzurro" crispness and lightness. Do not skip this.
* 0.5 lbs (225 g) Carapils (Dextrin Malt)
* Optional: Strictly for head retention; keeps the foam standing like a proper draft pour.

The Hops

Peroni uses a combination of bittering and noble aroma hops.
* 60 Minutes: 0.5 oz (14 g) Magnum [~12% AA]
* Target: ~18-20 IBUs. A clean bittering hop.
* 15 Minutes: 1.0 oz (28 g) Saaz [~3.5% AA]
* Target: ~5 IBUs. Provides that spicy, earthy noble hop flavor.
* Flameout (0 Minutes): 0.5 oz (14 g) Saaz or Tettnang
* Target: Aroma only.

The Yeast

You need a clean, neutral lager yeast that ferments dry.
* Dry Option (Recommended): Fermentis Saflager W-34/70 (2 packets rehydrated).
* Liquid Option: White Labs WLP800 (Pilsner Lager) or Wyeast 2007 (Pilsen Lager).
Water Profile
* Soft water is best. If you use RO water, add a small amount of Calcium Chloride to hit ~50ppm Calcium, but keep sulfates low to avoid harsh bitterness.
Brewing Schedule

1. The Mash (Single Infusion):
* Mash in at 148°F (64°C) for 60-75 minutes.
* Why: The lower temperature activates beta-amylase enzymes, creating highly fermentable sugars. This ensures the beer finishes dry and crisp, not heavy or sweet.

2. The Boil:
* Boil for 90 minutes.
* Why: Pilsner malts contain DMS precursors (cooked corn flavor). A 90-minute boil drives these off.
* Add hops according to the schedule above.
* Add Irish Moss or Whirlfloc tablet at 15 minutes left in the boil for clarity.

3. Fermentation:
* Chill wort rapidly to 50°F (10°C).
* Pitch yeast and ferment at 50°F - 52°F (10°C - 11°C) until gravity drops to roughly 1.016 (about 2/3 done).
* Diacetyl Rest: Raise temperature to 62°F (16°C) for 2-3 days to let the yeast clean up butterscotch flavors.

4. Lagering (The "Cold Storage"):
* Once fermentation is complete and stable, crash cool to 34°F - 38°F (1°C - 3°C).
* Store cold (Lager) for a minimum of 4 weeks. This is vital for the smooth, clean finish typical of Peroni.
5. Packaging:
* Carbonate to 2.5 - 2.7 volumes of CO2.

Author:

kausan

Boil Size: 10.78 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 11/24/2025 11:11 AM

Notes:

Author:

xalfons

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 4

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: 5/4/2025 5:36 PM

Notes:

Author:

Benman

Boil Size: 3.54 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2025 8:13 PM

Notes: chill to 50F, oxygenate, and pitch a healthy starter of yeast.
after 9 days of fermentation, raise temperature to 57°F (14°C)
and hold until fermentation is complete, then
crash to 32°F (0°P) or as low as you can go.
Dump the yeast, or rack the beer off it, and condition 2–4 weeks.
Force carbonate to 2.3 volumes CO₂
or re-ferment with corn sugar.

Author:

manurodri

Boil Size: 11.48 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 42.6 g

Creation Date: 10/22/2025 5:51 PM

Notes:

Author:

Krit666

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.8

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: 9/27/2025 10:08 AM

Notes:

Author:

Adogbrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 69

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2025 1:09 PM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2025 7:13 PM

Notes: Fermentis - Safbrew - Specialty Ale Yeast T-58
Fermentis - Safbrew - Abbaye Yeast BE-256
Mangrove Jack - Belgian Ale Yeast M41
Wyeast - Belgian Strong Ale 1388
Wyeast - Belgian Ardennes 3522
Fermentis - Safbrew - General/Belgian Yeast S-33
White Labs - Abbey Ale Yeast WLP530
White Labs - Belgian Ale Yeast WLP550
Fermentis - Safale - American Ale Yeast US-05
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Author:

J.Bird

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 50

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: 9/6/2025 7:22 PM

Notes: 1) 4.25 gal of water

2) Steep grains at 150F for 45 mins

3) Add Liquid Malt Extract, heat to boiling

4) 60 min boil, Add Columbus hops at beginning of boil

5) Add 1 oz el dorado/ 1 oz nectaron at last 10 mins and whirlfloc tab

6) stop boil, let sit of 15 mins (proteins will drop from solution)

7) Add 12.5 lbs of ice to bucket, add wort to bucket

8) Sanitize carboy, add wort to carboy, pitch yeast into carboy

8) Shake carboy to add O2, add sani'd stopper with Airlock full of sani

9) Ferm at 70F for 7 days

10) Add last 2 ozs of hops (el dorado/nectaron)

11) Puree Peaches, add to secondary

12) rack beer to secondary. Age for 4-5 days

13) bottle, condition at room temp (70F) for 1 week

14) Chill and serve!

Author:

The Kaptain

Boil Size: 14.06 Gallons

Boil Time: 75

Boil Gravity: 1.077

Efficiency: 70

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: 8/25/2025 5:06 PM

Notes:

Author:

The Eldo

Boil Size: 140 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 66

Mash Thickness: 1.33

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: 8/13/2025 6:43 PM

Notes:

Author:

Scottschu

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.35

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: 8/7/2025 4:52 PM

Notes: 2 oz grapefruit zest in a mesh bag. Soaked in vodka.