Homebrew Beer Recipes | Page 15980 | Browse 315,000+ at Brewer's Friend

Author:

Brydon

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 7/27/2024 5:37 AM

Notes:

Author:

Boil Size: 130 Litres

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: 12/24/2025 5:39 AM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 75

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: 12/24/2025 10:59 AM

Notes: BREWGR NOTES

Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted odd to start, so left it, then after 5 months undrinkable as sour taste took over.

ABV: 7.35%
Yeast: NBS Ale Yeast
Attenuation: 63-73%
My attenuation: 82%
Aroma: Neutral

Recipe: OG: 1065 FG: 1016 ABV: 6.4%
Achieved: OG: 1068 FG: 1012 ABV: 7.35%

Notes:
– Love this beer, Googled a clone recipe.
– Recipe said Wyeast London ESB 1968. I used NBS Ale as in fridge
– 7.4Kg grain was just manageable
– During fermentation bubbled over onto floor as vigourous so sanitiser got into beer which maybe effected nasty taste

Do again: N/A

Author:

Brydon

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: 6,5 g sukker/L

Creation Date: 1/10/2025 3:07 AM

Notes:

Author:

Boil Size: 29.16 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2025 10:14 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 38.4 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 12/26/2025 10:46 PM

Notes: https://www.beerandbrewing.com/weldwerks-hefeweizen-recipe

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 12/26/2025 11:33 AM

Notes: BREWGR NOTES

Rate: 7/10

DETAILS

83% Maris Otter
6% Caramalt (Soft sweetness, Body, Head retention)
3% Munich (Rich, Beady, Malty)
3% Crystal Medium (Sweetness, Body)
3% Viena (Toasty, Malty sweet, Subtle Bready, Nutty and hint of Toffee)
1% Roasted (Big Colour, Burnt, Smoky, Chocolate, Coffee)

15g Admiral 60 (Bold bitterness, citrus and herbal)
10g Perle 40 (Slightly fruity, spicy, floral and herbal)
10g Galena 20 (Fruity, citrus and blackcurrant. Strong bittering and aroma)
10g Challenger 2 (Floral spice, cedar, and green tea, classic British hop)
Total Hops - 45g

MASHED: 60mins - 66ºC - Raised to 67ºC after 40mins

YEAST: S-04 - 77% Attenuated

OG: 1044 FG: 1010 - ABV: 4.5%

WATER: AMS, DWB

Notes:
_Based on Downlands brewery website for their bitter which gave the ingredients. Chat GBT suggested the quantities.
_Roasted Barley for a bit of deeper colour only.

Next time: Good head retention from assume, Caramalt, took 2/3 months to kick in tho. A lot of hops but Arun liked that about it.

Author:

Boil Size: 200 Litres

Boil Time: 90

Boil Gravity: 1.062

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: 12/26/2025 10:21 AM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 12/24/2025 11:14 AM

Notes: BEWRG NOTES

Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted sour instantly and poured strangley like syrup.

Malt Miller kit

ABV: 0%
Yeast: LALLEMAND Kolsch
Attenuation: 75%
My attenuation: 87%
Aroma: Neutral to slightly fruity and estery.

Recipe: OG: 1049 FG: 1011 ABV: 5%
Achieved: OG: 1049 FG: 1009 ABV:5.6%

Notes:
– Broke thermometer, guessed temps.
– Added about 400g of home made inverted sugar to reach OG. However beer poured like syrup. F’In disaster. Don’t know why. Threw whole batch away. Undrinkable.

Do again: N/A

Author:

Boil Size: 130 Litres

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: 12/24/2025 5:38 AM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 12/26/2025 11:27 AM

Notes: BREWGR NOTES

Rate: 0/10 Infection! Dry Hop?

DETAILS

88% Maris Otter
8% Crystal medium (Sweetness, Body)
4% Amber (Dry, Biscuit, Toasty)

35g East Kent 60 (Floral, Honey, Earthy, Subtle Spice, Citrus)
15g Fuggles 30 (Earthy, Elightly Floral, Subtle Mint, Wood)
15g East Kent 15
15g Fuggles 5
15g East Kent - Dry Hop
Total 95g Hops

MASHED: 67ºC - BOIL: 90mins

S-04 - 73% Attenuated

OG: 1054 FG: 1014 - ABV: 5%

WATER: AMS, DWB

Notes:
_90 mins boils. Traditional British practice for more depth and caramelisation. I did this.
_Will top up with water to keep ABV down, but doesn't affect the flavour. I toped up 3/4 litres.
_Higher mash temp. Sweeter. As it creates less sugars for yeast. And mouthfeel better.

_Amber. Dry, biscuity, mild coffee flavour, nice amber colour. Amber mostly unfermentable (20/30%) So adds sweetness.
_Crystal 150 malt. Sweet. Caramel, toffee, dark fruit, burnt sugar, light roast. Crystal is mostly unfermentable (10/20%) adds head retention.

_Did dry hop

_Added DWB to grains. (DWB is a mixed mineral salt blend, typically containing things like: Calcium sulfate (gypsum) Calcium chloride Magnesium sulfate (Epsom salts) Sodium chloride Possibly baking soda or chalk. It’s designed to replicate the famous Burton-on-Trent water profile, ideal for hoppy, English-style ales)

Next time: Not sure about Amber. Tasted a bit too Dry, Biscuit, Toasty. Maybe 2% Amber. Also 95g of hops is a lot. Also it had a big fizz, maybe dry hop infection? Ok. It took a week but infection kicked in. Threw batch away.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 12/26/2025 11:38 AM

Notes: BREWGR NOTES

Rate: 3/10

DETAILS

54% Wheat (Head retention)
38% Pilsner
4% Dark Munich (Intense Malt)
3% Extra Dark Crystal (Bold, Complex sweetness, Dark fruit)
1% Acidulated (Lowers mash PH, Slight tartness)

22g Tentnag 90mins (Floral sweetness, herbal, soft spice)

MASHED: 66ºC - Boil: 90mins

S-05 - 76% Attenuated
(Recipe supplied Wyeast wheat 3056 but it didn’t rise on smacking so threw away)

OG: 1052 FG: 1012 - ABV: 5%

WATER: Calcium Chloride (Salt), Calcium Sulphate

Attenuation: 73–77%
Ferment: 18–23ºC

Suggested: OG: 1056 FG: 1011 ABV: 5.8%
Gravity: OG: 1052 FG: 1000 ABV: 0%

Notes:
_MM Kit

Next time: Didn’t enjoy it. Slightly sour, But used Acidulated malt and maybe not use so much or any Lactic acid in mash next time as well? Kit came with Wyeast 3056 Bavarian Wheat but didn’t use as didn’t rise on smacking. So used SO-5

Author:

Ola Calavera

Boil Size: 416 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 12/26/2025 2:46 PM

Notes:

Author:

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 12/10/2025 7:16 PM

Notes:

Author:

Mike Harris

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 12/27/2025 1:40 AM

Notes:

Author:

FBomb Brewing

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.088

Efficiency: 100

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: 12/26/2025 7:02 AM

Notes:

Author:

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 76

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: 12/27/2025 11:19 AM

Notes:

Author:

Boil Size: 28.93 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: 0.75 bar

Creation Date: 12/27/2025 2:15 PM

Notes:

Author:

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 86.5

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: 12/25/2025 9:15 PM

Notes:

Author:

Drakehoffman424

Boil Size: 316 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 92

Mash Thickness: 1.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/19/2025 12:42 AM

Notes: