Homebrew Beer Recipes | Page 15897 | Browse 320,000+ at Brewer's Friend

Author:

somekindaguy

Boil Size: 6.95 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.9 oz

Creation Date: 11/9/2025 5:25 PM

Notes:

Author:

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.3 psi

Creation Date: 1/5/2026 2:25 AM

Notes:

Author:

albertpareja33@gmail.com

Boil Size: 9 Litres

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 65

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: 12/16/2025 8:27 PM

Notes:

Author:

David Russell

Boil Size: 23.53 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 50

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: 12/10/2025 12:57 PM

Notes: BREWGR NOTES

Do again. NO!

Made up recipe. Not good, way, way, too much Crystal

Attenuation - 94%

2/10 - 6.7%

Using up hops. Columbus 64g; East Kent 42g; Target 20g

OG: 1054 FG: 1003 ABV:6.7%

Author:

JDinTN

Boil Size: 4.68 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

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: 11/29/2025 6:35 PM

Notes:

Author:

SNJustin

Boil Size: 341 Gallons

Boil Time: 120

Boil Gravity: 13.4

Efficiency: 65

Mash Thickness: 1.5

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: 11/29/2025 12:09 AM

Notes:

Author:

Jonathan Pettit

Boil Size: 27.5 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 4

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: 11/28/2025 9:42 AM

Notes:

Author:

Carden

Boil Size: 16.8 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 11/23/2025 2:26 PM

Notes:

Author:

Willy816

Boil Size: 9.04 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: 11/21/2025 6:55 PM

Notes:

Author:

RODEO

Boil Size: 59 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 11/11/2025 7:26 PM

Notes:

Author:

dulrich3d

Boil Size: 8 Gallons

Boil Time: N/A

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 3/18/2025 2:39 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 3.5 oz

Creation Date: 11/7/2025 1:29 PM

Notes:

Author:

Steve Walis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 10/28/2025 1:18 PM

Notes:

Author:

Boil Size: 65.89 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 69

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: 10/14/2025 2:29 PM

Notes:

Author:

bira delisi

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

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: 10/10/2025 10:17 AM

Notes:

Author:

ConnorBarleywine

Boil Size: 330 Gallons

Boil Time: 90

Boil Gravity: 15.2

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: 10/8/2025 6:06 PM

Notes:

Author:

Pajaro Ciego

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 0.22 bar

Creation Date: 10/5/2025 3:32 PM

Notes: Paso en limpio mi primer intento de una Hazy Ipa, me enamore de este estilo en Bariloche, Colonia Suiza; mis ipas preferidas son Berlina y Blest. Pero encontre una version turbia, muy superior llamada Hazy IPa, de unas mujeres; las BREW SISTERS que me volo la cabeza.

LUPULOS ATENCION
------------------------------
-1er carga de lupulo, minuto 60 del hervor ( al inicio )
-2da carga de lupulo, en whirlpool, a los 80 grados, no mas de 5 minutos; luego dejar reposar unos 20 min.
-3er carga de lupulos durante en dry hop a unos 14 grados por 5 dias

Author:

Boil Size: 10.77 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 65

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: 9/23/2025 11:20 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/16/2025 11:57 PM

Notes: 1.Mash:
Heat 4.5 gallons (17 L) of water to strike at 161^{\circ}F (72^{\circ}C).
Mash in your crushed grains, stirring to avoid dough balls. The temperature should stabilize at 152^{\circ}F (67^{\circ}C).
Hold this temperature for 60 minutes.

2. Mash Out & Sparge:
After the 60-minute mash, raise the temperature of the mash to 168^{\circ}F (76^{\circ}C) and hold for 10 minutes. This is the mash-out, which stops enzymatic activity.
Sparge (rinse) the grains with approximately 4 gallons (15 L) of 168^{\circ}F (76^{\circ}C) water, or until you have collected about 6.5 gallons (24.6 L) of wort in your kettle.

3. Boil (60 Minutes):
Bring the wort to a rolling boil.
@ 60 minutes: Add the 1.5 oz bittering hop addition.
@ 15 minutes: Add the 0.5 oz flavor hop addition and your Irish Moss or Whirlfloc tablet.
@ 10 minutes: Add the yeast nutrient.
@ 0 minutes: Turn off the heat.

4. Chill:
Chill the wort as rapidly as possible to your yeast pitching temperature, ideally around 48-50^{\circ}F (9-10^{\circ}C). An immersion chiller or counterflow chiller is essential for this.

5. Fermentation (The Most Important Step!):
Transfer the chilled wort to a sanitized fermenter, leaving the trub (sediment) behind.
Aerate the wort thoroughly by splashing or using an aeration stone.
Pitch your yeast. If you made a starter, decant the liquid off the top and pitch the yeast slurry.
Primary Fermentation: Ferment at a constant 50^{\circ}F (10^{\circ}C) for about 2 weeks, or until fermentation activity significantly slows.
Diacetyl Rest: After primary fermentation, raise the temperature to 65^{\circ}F (18^{\circ}C) and hold for 2-3 days. This allows the yeast to clean up diacetyl, a compound that can taste like butter or butterscotch.
Lagering: After the diacetyl rest, transfer the beer to a secondary vessel (like a carboy or keg) and slowly lower the temperature by about 5^{\circ}F (3^{\circ}C) per day until it reaches 34-38^{\circ}F (1-3^{\circ}C). Let the beer lager at this cold temperature for at least 4 to 6 weeks. Patience here is rewarded with a much smoother, cleaner beer.

6. Kegging / Bottling:
After the lagering period, gently transfer the beer to a keg or bottling bucket.
Kegging: Force carbonate to approx. 2.5 volumes of CO_2.
Bottling: Prime with corn sugar and bottle condition for at least 3 weeks at room temperature before refrigerating.