Homebrew Beer Recipes | Page 16108 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 7 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2026 6:35 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: 1.2

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: 6/18/2026 1:28 AM

Notes:

Author:

Boil Size: 5.97 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1

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: 6/10/2026 6:02 PM

Notes:

Author:

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

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: 6/2/2026 2:10 PM

Notes:

Author:

pablo guachun

Boil Size: 163.32 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

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: 5/19/2026 12:08 PM

Notes:

Author:

Boil Size: 38.69 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

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: 5/18/2026 11:08 PM

Notes:

Author:

Ishimaru

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 13.7

Efficiency: 80

Mash Thickness: 4

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: 5/5/2026 9:27 AM

Notes: BioBrewers' club 31.5.2026
Keitto Janne W. Brewmonkilla Bartin pihalla Mankkaalla klo 12-17.

Maltaat Kotipanimokaupasta valmiiksi roihittuna, paitsi Maris Otter rouhittiin samana päivänä Barrin myllyllä.

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Mäskäys:
Noin 27L n. 70oC vettä + LA80 + suolat (ei Chalkia, koska ei ollut) --> mash-in.
T(alku)=n. 71oC; pH(alku)= n. 5-5,2 pH-liuskoilla --> mäskäys 60 min. Tsp = 68oC
T(loppu)=68oC
Ulosmäskäys 78oC muutama minuutti.

Lauter:
Sparge n. 10L 70oC vettä. Kerättiin 32L (30L viiva) Aikaa meni n. 15-20 min.
Pre-boil:
SG=14,3oP (1.058)
pH=? (Ei ollut mittaria, eikä mitattu enää liuskalla)

Keitto:
Keitto 30 min, humalat reseptin mukaan. Tasattiin tilavuutta keiton aikana ja pidettiin se n. 32L:ssa. Lopussa lisäys vielä vähän yli alkuperäisen tilavuuden.
Post-boil:
SG=13,3oP
pH=?

Batch 1:
Flanders red ale
Jäähdytettiin 10L vierrettä 12L B-demijohn fermentoriin (10 ibu). Linjoihin jäi hieman niin otettiin n. 1L Batch 2:n APA-vierrettä (jossa korkeammat ibut) ja lisättiin vierteen sekaan., jotta saatiin 10L. Lisättiin 1 ps Wyeast 3763 Roeselare Ale Blend, bb 24.11.2026 13 40 127. Fermentointi roomtemp n. 19oC.

Batch 2: American pale ale
Whirpool:
15 min, humalat reseptin mukaan.
Jäähdytys lasiseen 14L lasifermetoriin, vierrettä n. 12L. Lisättiin 1ps Lallemandin Verdant IPA -kuivahiivaa. Fermentointi pakastimessa, Tsp=20oC. Kuivahumalointi 33g kutakin Mosaic, Simcoe, Chinook.
Ilmastus "loiskumalla" jäähdytyksen aikana.
Vierrettä jäi vielä kattilaan niin jäähdytettiin vielä n. 3,5-4L loput vierteet 5L lasifermentoriin, johon tuli SafAle BE-134, roomtemp.

OG=13,3oP (1.054)
pH=?
Väri punertavan kuparinen/oranssiin vivahtava, erinomainen väri.

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11.2.2020 BATCH 2:
Mäskäys:
Noin 70L n. 75oC vettä + LA80 8ml + suolat --> mash-in.
T(alku)=n. 63-65oC; pH(alku)=5,35 --> mäskäys 60 min.
T(loppu)=63-65oC; pH(loppu)=?
Ei ulosmäskäystä.

Lauter:
Sparge n. 40L 75 oC vettä. Kerättiin 90L. Aikaa meni n. 60 min. Vierrettä tuli vielä sankoon pari litraa, kun oli jo kerätty 90L, jotka lisättiin myös sekaan keiton aikana.
Pre-boil:
SG=13,0-13,1oP
pH=5,29

Keitto:
Keitto 60 min, humalat ja karrageena reseptin mukaan. Tasattiin tilavuutta keiton aikana ja pidettiin se n. 90L:ssa. Lopussa tasaus 90L viivaan.
Post-boil:
SG=13,4oP
pH=5,23

Whirpool:
15 min, ei humalia.

Jäähdytys:
Jäähdytys n. 20oC:een, ilmastus "loiskumalla", jako kahteen 50L teräskegiin, molempiin tuli n. 43L vierrettä. Pitchaus:
1) 1ps T-58, 1/2ps US-05, 1/2ps M44
2) 1ps T-58, 1/2ps US-05, 1/2ps M44
--> fermentointi öljyhuoneessa n. 20oC:ssa.

From chiller:
SG=12,9oP
pH=5,14
Kuvaus sama kuin eilinen batch 1.

! --> Pithcattiin kaikkiin neljään 50L:n fermentoriin n. 0,5L Wyeastin Roeselare-startteria (2 x Wyeast Roeselare-pussi --> 2 x 1L startteri, 10oP DME, kasvatus RT, magn.sekoitus.

OG = 13,05oP (batch 1 ja batch 2 chiller-keskiarvo)

12.2.2020:
T=n. 23oC, aktiivinen kuplinta kaikissa fermentoreissa käynnissä.

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18.2.2020 BATCH 3 (resepti skaalattu 60L:lle):
Mäskäys:
Noin 45L n. 77oC vettä + LA80 5,3ml + suolat --> mash-in.
T(alku)=n. 66oC; pH(alku)=5,25 --> mäskäys 60 min.

Lauter:
Sparge n. 30-35L 75 oC vettä (1ml LA80 per 20L). Kerättiin hieman yli 60L. Aikaa meni n. 30 min. Vierrettä tuli vielä sankoon n. 5L, kun oli jo kerätty yli 60L.
Pre-boil:
SG=12,3oP
pH=5,43

Keitto:
Keitto 60 min, humalat ja karrageena reseptin mukaan. Lisättiin aika keiton alussa yli tullut vierre 5L keiton mukaan, koska SG oli hieman matala. Tasattiin tilavuutta keiton aikana ja pidettiin se n. 60L:ssa. Lopussa tasaus 60L viivaan.
Post-boil:
SG=13,1oP
pH=5,30

Whirpool:
15 min, ei humalia. Kanteen oli tarttunut muovisankon kansi, joka oli mennyt vierteen sekaan ja kellui pinnalla --> poistettiin n. 5 min jälkeen, kun huomattiin; ei pitäisi haitata, koska vierre kuumaa.

Jäähdytys:
Jäähdytettiin vierre n. 18oC:een suoraan jallu-barreliin, johon oli jo lapottu Batch 1 ja Batch 2. Saatiin barrel melkein täyteen, ehkä n. 10L puuttui aivan piripinnasta. Vietiin barrel takavarastoon RT:hen ja laitettiin blow-off -tube. Kevyt kuplinta alkoi jo 30-45 min sisään.

Barrel pre-wort (=batch 1 ja 2 fermentorit sekoitettu = n. 150-160L)
SG=3,2oP
pH=4,41
Barrel post-wort (=batch 1, 2 ja 3 = n. 200L)
SG=5,8oP
pH=4,50

Jallu-barrelin käsittely ennen batch 1, 2 ja 3:ea:
Tyhjennettiin barrel lapolla, jossa oli ollut Hoppea kypsymässä n. 1,5 vuotta (suoraan viemäriin, koska liian asetaldehydinen aromi/maku). Kaadettiin barreliin n. 5L 90oC panimon HW-vettä ja huljuteltiin pohjaa ja sivuja --> viemäriin. Toistettiin 5L:lla. Toistettiin 10L:lla. Huuhdeltiin barrelia vielä CO2:lla n. 5 min ajan. Lapottiin barreliin batch 1 50L x 2 ja batch 2 50L x 2 (käyneet primäärin lähes loppuun), ja lopuksi batch 3:n tuore vierre jäähdyttimen läpi kattilasta suoraan barreliin --> suljettiin barrel kumitulpalla ja laitettiin blow-off -tube, jätettiin takavarastoon RT:hen.

19.2.2020:
Barrel: aktiivinen kuplinta käynnissä, krausenia tullut yli blow-off -astiaan.

Author:

Punky_Brewster

Boil Size: 6.38 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2026 2:55 PM

Notes:

Author:

Airickson

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 3/28/2026 4:19 PM

Notes: Single-Infusion Citra IPA – Brew Day Checklist (Plain Text)
Batch size: ~5–5.5 gal into fermenter
Target OG: 1.060
Grain: 13 lb (at ~65 °F)
Yeast: Safale S‑04 (dry)

MASH & LAUTER

Heat strike water

Heat ~6.5 gal water to 162 °F.

Dough-in

Add 13 lb grain to strike water.

Stir well, target mash temp 152 °F.

Saccharification rest

Hold mash at 152 °F for 60 minutes.

Stir and check temp once or twice.

Mashout

Raise mash to 170 °F.

Hold 10 minutes.

Vorlauf and first runnings

Vorlauf until clear, then run off to kettle.

Expect roughly 4.9 gal first runnings (approximate).

Sparge

Sparge water at 170 °F from your secondary kettle.

Sparge with about 1.6–2.1 gal to reach 6.5–7.0 gal pre-boil volume.

BOIL (60 MINUTES TOTAL)
Start 60-minute boil once you reach full rolling boil.

At 60 minutes remaining (start of boil):

Add 0.5 oz Citra pellets (12.6% AA).

At 15 minutes remaining:

Add 0.5 tsp Vintner’s Select white yeast nutrient (total for batch).

Add 1 tsp Irish moss (total for batch).

At 10 minutes remaining:

Add 2.0 oz Citra pellets (12.6% AA).

End of boil:

Finish full 60 minutes.

HOP STAND / WHIRLPOOL

Flameout

Turn off heat at end of boil.

Cover kettle (lid mostly on).

Cool to hop-stand temperature

Let wort cool naturally (no chiller yet) down to about 170 °F.

Hop stand addition

At ~170 °F, add 2.0 oz Cryo Citra (22.5% AA).

Gently whirlpool and let stand for 10 minutes with the lid mostly on.

Chill and transfer

After 10-minute stand, run wort through plate chiller into sanitized fermenter.

Aim for pitching temperature in the mid‑60s °F.

FERMENTATION

Oxygenate/aerate wort as usual.

Pitch 1 packet of Safale S‑04 (rehydrate or direct pitch per your habit).

Ferment around 64–66 °F beer temperature, allowing a slight rise near the end.

Let fermentation run about 2 weeks, confirming stable final gravity.

KEGGING & DRY HOP

Prepare keg

Clean and sanitize keg thoroughly.

Purge keg with CO₂ as much as possible.

Add dry hops to keg

Place 2.0 oz Cryo Citra (22.5% AA) in a sanitized stainless hop tube or bag (weighted if needed).

Put hop tube/bag into keg.

Transfer beer

Transfer from primary fermenter to purged keg carefully, minimizing splashing and oxygen exposure.

Chill and carbonate

Put keg in kegerator/keezer and apply CO₂ to your preferred carbonation level.

Leave hop tube/bag in the keg for the duration; main extraction occurs in the first 3–5 days cold, but it can remain in.

Author:

SANRIKU BEER

Boil Size: 905 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 3.5

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: 3/15/2026 8:35 AM

Notes:

Author:

blackmonty

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 139.7 g

Creation Date: 8/1/2025 7:54 PM

Notes: Mill the grains and mix with 3.4 gallons (12.7 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.9 gallons (14.7 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 65°F (18°C) for 7 days, then let the temperature rise to 68°F (20°C) and hold for an additional 7 days, then crash the beer to 35°F (2°C). Bottle or keg the beer and carbonate to approximately 2.25 volumes of CO2.

Author:

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2026 6:42 PM

Notes: 8 limes zest 6 vanilla beans chopped cover with vodka and cover with plastic wrap add at time of dry hop big book of clone page 62 lactose added 10 min boil time

Author:

TheGreasyChoirboy

Boil Size: 4.03 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 1/18/2026 5:48 PM

Notes:

Author:

Boil Size: 21.91 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 64

Mash Thickness: 2.9

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: 12/20/2025 2:02 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2025 8:12 AM

Notes:

Author:

TheGreasyChoirboy

Boil Size: 8.62 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2025 5:27 PM

Notes:

Author:

Boil Size: 5.25 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 11/2/2025 12:00 AM

Notes:

Author:

blackmonty

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 120.8 g

Creation Date: 11/1/2025 7:42 PM

Notes: Mashing in at 68 °C for 90 minutes.
First way: leave the spices in the vodka for between 4 to 6 days, shaking daily, before adding to the fermenter through a sanitised filter (ideally with some filter paper in the strainer).
Second way: add during the boiling for 10 minutes.
Also you can add other spices as: vanilla, coriander, cardamom etc.

Author:

NiklasL

Boil Size: 64.73 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.7

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: 10/31/2025 2:02 PM

Notes:

Author:

GarageBrew

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

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: 9/28/2025 9:23 AM

Notes: