Homebrew Beer Recipes | Page 16175 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 2 Gallons

Boil Time: 20

Boil Gravity: 1.048

Efficiency: 62

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: 5/3/2026 2:32 PM

Notes:

Author:

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 1.062

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: 7/12/2026 8:03 AM

Notes:

Author:

txtc27

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.15

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 8:19 PM

Notes:

Author:

KytheRisk

Boil Size: 6 Gallons

Boil Time: 80

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Honey

Priming Amount: 7.1 oz

Creation Date: 6/13/2026 2:18 PM

Notes: ABV: 5.9% | IBU: 30.1

Inspired by the fantasy lore of a fallen, magical city, Shadow Over Metrol is a dark brew that is as complex as the ruined wastes it honors. It pours a desolate, pitch-black hue with a dense head, but drinks with the brisk, refreshing snap of a clean lager.

The Foundation: Smooth notes of dark chocolate, coffee, and bready caramel. By utilizing dehusked roasted Carafa malts, it delivers profound depth without any harsh, burnt astringency.

The Bite: A sharp, resinous pine bitterness from Chinook hops and earthy spice from Saaz mirror an unforgiving, rugged landscape.

The Finish: A delicate hint of late-addition honey and floral Strisselspalt hops serves as a fleeting reminder of lost beauty, fading into a highly effervescent, brilliantly clean finish.

Dark, complex, and deceptively drinkable.

Author:

saku0124

Boil Size: 240 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 83

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1 bar

Creation Date: 6/4/2026 7:50 AM

Notes: プレボイル25Ｌ比重1.050前後で蒸発5Ｌ前後ポストボイル20Ｌ比重1.051前後　　プレ比重-1×1.05(係数)₌ポスト比重(OG)
　　　　　　　 1.050-1×1.05₌0.0525 ポスト比重0.0525+1₌1.053？　
18℃でDAY1 1.063→1.040台
DAY2で1.034前後　20℃へ
DAY3 22℃　SG1.030台前半副原料投入
（まだ少し元気なうちに全部入れる）DHも！実FG1.022付近狙い！　
DAY6 FG確認し→　酒粕＆（バニラビーンズALC漬）投入
12時間後クラッシュ開始10℃まで　
DAY7 12時間後8℃到達（澱だし）
DAY8 4℃　1barで2.2vol
DAY9 4℃充填(充填前にCo2ブローを1.2barで30分)

Author:

Marcos Matricardi

Boil Size: 25.6 Litres

Boil Time: 75

Boil Gravity: 1.041

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: 5/30/2026 7:45 AM

Notes: Ph macerado 5.5
Ph post boil 5.1
Ph post dh en fermentacion acitva 4.2

Author:

ConnorBarleywine

Boil Size: 230 Gallons

Boil Time: 60

Boil Gravity: 12

Efficiency: 85

Mash Thickness: 1.75

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: 5/29/2026 9:32 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 32 Litres

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3.65

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: 5/24/2026 8:07 AM

Notes:

Author:

eladbraun

Boil Size: 26.16 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 5/18/2026 8:17 AM

Notes:

Author:

Hop Yard

Boil Size: 155 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.25

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: 5/12/2026 3:43 PM

Notes:

Author:

Hellsteam Brewing

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 11.6

Efficiency: 73

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 0.61 bar

Creation Date: 8/31/2015 4:47 PM

Notes:

Author:

Boil Size: 20.88 Litres

Boil Time: 60

Boil Gravity: 1.042

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: 5/3/2026 11:44 AM

Notes:

Author:

Worts & All

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 4/18/2026 4:54 PM

Notes:

Author:

Mallonee's Malt

Boil Size: 5.2 Litres

Boil Time: N/A

Boil Gravity: 1.055

Efficiency: 60

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: 3/29/2026 1:23 AM

Notes: Recipe for BeerMKR (No Boil Brewing)

Author:

whitters777@hotmail.com

Boil Size: 55 Litres

Boil Time: 55

Boil Gravity: 1.049

Efficiency: 77

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: 3/15/2026 8:25 PM

Notes:

Author:

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 3/15/2026 3:42 PM

Notes:

Author:

BrewBeerSmokeMeat

Boil Size: 9.87 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2026 9:16 PM

Notes: This is the sweet spot. By leaning on roughly 3% Victory malt, you are effectively "cheating" the Maillard reactions of a traditional German decoction mash. You get that beautiful, warm, toasty bread-crust complexity without adding the extra three hours of labor to your brew day.

Here is a comprehensive 5-gallon all-grain recipe designed to hit those tight Festbier parameters, built around a foundational German lager water profile and mash schedule.

### Target Stats (5 Gallons @ 75% Efficiency)

| Metric | Target | Notes |
| --- | --- | --- |
| **OG** | 1.056 | Firm malt backbone. |
| **FG** | 1.011 | Highly attenuated and crisp. |
| **ABV** | 5.9% | Right in the traditional pocket. |
| **IBUs** | 22 | Balanced to let the malt shine. |
| **SRM** | ~5.5 | Brilliant, deep gold. |

---

### The Water Profile: Soft and Malt-Forward

Water chemistry makes or breaks a pale German lager. You want a profile that is relatively soft, with the chloride slightly outweighing the sulfate to accentuate the round, bready malt character while keeping the hop bitterness incredibly smooth.

For the best results, start with 100% Reverse Osmosis (RO) or distilled water and build your profile using Calcium Chloride and Calcium Sulfate (Gypsum).

* **Calcium (Ca):** 50 - 60 ppm (Crucial for yeast health and dropping the beer clear).
* **Magnesium (Mg):** 0 - 5 ppm (Keep this low; the malt provides enough for yeast health).
* **Sodium (Na):** 0 - 10 ppm (Keep minimal so it doesn't clash).
* **Chloride (Cl):** 60 - 75 ppm (Drives the soft, doughy malt flavor).
* **Sulfate (SO4):** 30 - 40 ppm (Keeps the noble hops crisp but prevents harsh, lingering bitterness).
* **Bicarbonate (HCO3):** 0 - 20 ppm (Because this is a very pale grain bill, you need low alkalinity to hit your target mash pH of 5.2 to 5.4. You may need a splash of lactic acid to drop the pH into this range).

---

### The Grist (10.9 lbs Total)

This blend keeps the beer decidedly golden while the Victory malt does the heavy lifting for the "decoction" character.

* **6.5 lbs (60%) German Pilsner Malt:** The clean, grassy, grainy canvas.
* **2.5 lbs (23%) German Vienna Malt:** Adds a lighter, elegant toastiness.
* **1.5 lbs (14%) German Light Munich Malt:** Brings the deeper bready, doughy depth.
* **0.4 lbs (3%) Victory Malt:** The secret weapon. It imparts a distinctly nutty, baked-biscuit flavor that mimics a decocted malt.

---

### The Mash Timeline: The "Hochkurz" Method

While you *can* do a single-infusion mash at 150°F for 60 minutes, the ultimate way to brew a Festbier (without decocting) is a German "Hochkurz" step mash. This method separates the saccharification process to give you a highly fermentable wort (for that crisp 1.011 FG) while retaining excellent head retention and mouthfeel.

1. **Maltose Rest (144°F - 146°F):** Mash in and hold for 40 minutes. This beta-amylase rest creates highly fermentable sugars, ensuring the beer doesn't finish heavy or sweet.
2. **Dextrinification Rest (158°F - 160°F):** Raise the temperature (via direct heat, an infusion of boiling water, or a HERMS/RIMS system) and hold for 20 minutes. This alpha-amylase rest builds body, mouthfeel, and foam stability.
3. **Mash Out (168°F):** Raise the temperature and hold for 10 minutes to halt enzymatic activity and fluidize the sugar for easier sparging.

---

### The Boil and Hops (90 Minutes)

Because you are using 60% Pilsner malt, a 90-minute, vigorous, rolling boil is mandatory to drive off DMS (the compound that tastes like cooked corn).

* **@ 60 Minutes:** 1 oz Hallertau Mittelfrüh (approx. 4.5% AA) for ~18 IBUs.
* **@ 15 Minutes:** 0.5 oz Hallertau Mittelfrüh for ~4 IBUs.
* **@ 15 Minutes:** Add 1 tablet of Whirlfloc or Irish Moss (crucial for brilliant clarity).

---

### Fermentation and Lagering

* **Yeast:** 2 sachets of Fermentis SafLager W-34/70 (or a massive starter of White Labs WLP830).
* **The Pitch:** Chill the wort down to 48°F *before* pitching the yeast.
* **Primary:** Let it ferment at 50°F for about 7 to 10 days.
* **Diacetyl Rest:** When the gravity drops to roughly 1.020 (about 75% of the way to your target FG), turn off the cooling and let the beer free-rise to 65°F to 68°F. Hold it there for 3 to 5 days to let the yeast clean up any buttery off-flavors.
* **Cold Crash & Lager:** Drop the temperature by 2°F to 3°F per day until you hit 33°F. Lager the beer at this temperature for 4 to 6 weeks.

Would you like me to detail the exact salt additions (gypsum and calcium chloride) needed to build that water profile starting from pure distilled water?

Author:

AZBrewer

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2026 9:35 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 2/26/2026 7:12 PM

Notes:

Author:

Jon B

Boil Size: 725 Gallons

Boil Time: 60

Boil Gravity: 11.7

Efficiency: 80

Mash Thickness: 1.3

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: 2/18/2026 8:35 PM

Notes: