Homebrew Beer Recipes | Page 16273 | Browse 325,000+ at Brewer's Friend

Author:

SimonC

Boil Size: 4.56 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 7/11/2026 1:08 PM

Notes:

Author:

Ringneck Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 7/9/2026 12:11 PM

Notes:

Author:

Boil Size: 4.02 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 7/11/2026 12:47 AM

Notes:

Author:

Boil Size: 340 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 7/10/2026 4:15 PM

Notes:

Author:

yicjdic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2026 8:13 PM

Notes: Safale revived from Lonely 'O'hia and boosted by a packet. Added to 1 lb of pale ale DME + 3 cups of filtered water.

Using approximately 1 lb of Mac Nuts (weight after shelling) added after fermentation is completely finished. Add for approximately one week. Mix with mac nut oil and roasted, then broken into smaller chunks. Could soak the mac nuts in rum or bourbon several days prior to adding.

Add honey specifics here. Honey can be added with ~ 10 minutes left in the boil.

Will try fermentation at 17C (air), will likely keep the wort at 18C (keep an eye with Tilt) until about 90% complete, then raise to 21C.

Author:

Boil Size: 67.59 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.24 bar

Creation Date: 11/11/2023 6:00 PM

Notes:

Author:

PeakCartoon

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 21.8

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: Molasses

Priming Amount: 115 g

Creation Date: 7/11/2026 6:25 PM

Notes:

Author:

Guthrie & Grain HBE

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

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: 7/11/2026 5:24 PM

Notes: -Mash at 145 °F 50 minutes. ---Raise temp to 154 °F and hold for 25 minutes ---Begin circulating wort, raise temp to 163 °F and hold for 15 minutes. ---Raise temp to 168 °F for and hold for 15 minutes.
-Sparge slowly and collect 6.5 gallons of wort. Add first wort hops and invert sugar when sparging is complete.
-Boil for 90 minutes, following hop schedule.
-Chill to 65 °F, pitch the yeast, and ferment until complete. Dry hops should be added when gravity is about 1.016. Bring to room temp (74 °F) and hold for diacetyl rest for a few days. After 7 total days of dry hop, transfer and cold condition at 34 °F for at least four days. Rack the beer, carbonate and enjoy.

Author:

pcgable1

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2026 3:24 PM

Notes: Mash 152 - 60 min
sparge - 170 - collect 4-4.25 gallons for boil

Author:

SeanKTM300

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 80

Mash Thickness: 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: 7/11/2026 1:05 PM

Notes:

Author:

Option31

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 7/10/2026 11:10 AM

Notes: 1- Wyeast 3711 follow instructions for smack pack

Pitch are 70 degrees. Let it rise to 75-85 degrees gradually. getting closer to 85. 3711 produces a cleaner, more classically "saison" character (light pepper, stone fruit, slight tartness) when it runs warm so I push with heat to 85 raising temp over 2-3 days. I let set in fermenter for 2 weeks - 14 days.

This is a BIAB using a Anvil 10 gallon kettle with FIAK and heat wrap.

Author:

Boil Size: 25.73 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2026 11:25 AM

Notes:

Author:

Boil Size: 17.97 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2026 11:16 AM

Notes:

Author:

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 11.7

Efficiency: 70

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: 7/9/2026 4:59 PM

Notes:

Author:

Pique

Boil Size: 15.29 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 14.6

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: -17.8 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/9/2026 9:52 AM

Notes:

Author:

Mad House Brewing

Boil Size: 12.05 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3.5

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: 7/11/2026 5:51 PM

Notes:

Author:

beeeerrr

Boil Size: 640 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 7/8/2026 9:16 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 75

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: 7/10/2026 5:11 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 6.36 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 2.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 6.84 psi

Creation Date: 4/16/2026 7:45 PM

Notes: Version 10 of North Cro Irish Red, adapted from Captain Crack Sparrow, from the You Tube Channel THE APARTMENT BREWER.

This recipe differs from previous versions in that the Rahr 2-row base malt is replaced by Crisp Malting's Best Ale (English Pale Malt).

YEAST
Using White Labs WLP004, Irish Ale Yeast. One Pure Pitch pouch, with a 2L starter, should provide sufficient yeast cells for an Irish Red. Check date on pouch to determine if a starter is needed, depending on the date of manufacture.

MASHING IN
Mash in at 152° F. Stir rapidly. After all is combined very well, allow to rest about 10 min, then measure pH. If it is higher than 5.45, add acid to adjust.

REGULAR MASH
Mash for 75 minutes at 152° F, checking pH and gravity to determine if it is necessary to mash longer than 75 minutes. Pre-Boil Gravity should be at or near 1.033. Check pH, and adjust. If gravity is not at or near 1.033, mash longer.

MASH OUT
Increase power to 85% and ramp-up to 168° F for the mash-out/vorlauf. Mash-out is of 15 minute duration.

RAISING THE GRAIN BASKET
Turn off recirculation. Raise the grain basket and hang on side of kettle as usual.

Turn off valves, making sure the 3-way whirlpool valve is open only on the RIGHT side, not the mash recirculating side. Remove small hose from recirculation flow meter, and allow to empty into a vessel, then put liquid back in kettle. Connect long recirculation hose to left side of 3-way valve.

RECIRCULATION OVER GRAINS (Optional)
Secure recirculation hose over grain basket using a clamp. Now, open 3-way valve to center position. Start recirculation, regulating flow rate through pump exit valve. Allow to recirculate over grains for 15 minutes at a moderate flow rate.

DRAINING GRAIN BASKET
Adjust 3-way valve so recirculation valve (left side) is closed. Remove long recirculation hose and allow to drain into vessel, then return liquid to kettle.

Allow grain basket to drain for 15 minutes, then remove basket and hang over bucket to catch remaining fluid draining. In the meantime, allow whirlpool recirculation to proceed as liquid ramps up to a boil. When draining is complete, add remaining liquid to kettle.

RAMPING UP TO A BOIL
Turn off pump, shut off all valves, then MAKE SURE BREW COMMANDER IS SET IN BOIL MODE. Set power at 85-95%. Drain all hoses into bucket, then collect sample for measuring OG, pH, etc. Put remaining liquid in kettle. Continue with ramp up to boil.

***NEW**Caramel Draw
This is an old technique where a small portion of the wort (1 quart in this recipe) is drawn off when the boil commences, boiled hard separately in a saucepan for 18-20 min), set aside and then added back to the main boil with 10 minutes remaining.

The intense heat creates Maillard reactions and caramelization.

Results:
• deeper ruby red color
• richer malt complexity
• subtle caramel/toffee
• no roast bitterness

BOIL
60 minute boil, with the hop addition for the entire boil. When 10 minutes remain, add the wort which was boiled separately, as well as yeast nutrients and the Whirfloc tablet.

WHIRLPOOL
Regular whirlpool, 15 minutes, no hop additions

CHILLING

PITCH YEAST

FERMENTATION IN CHEST FREEZER AT 65 DEG F.
Conduct fermentation at 65 degrees, THEN after 3-4 days allow temperature to rise to 68 deg F to finish.