Homebrew Beer Recipes | Page 4103 | Browse 320,000+ at Brewer's Friend

Author:

Bv2613

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 4/16/2020 2:07 PM

Notes:

Author:

Cypress Brewing

Boil Size: 1.8 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2025 2:31 AM

Notes:

Author:

Ira's Beers

Boil Size: 268.67 Gallons

Boil Time: 75

Boil Gravity: 13.5

Efficiency: 81

Mash Thickness: 1.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2023 4:19 AM

Notes:

Author:

Karl@OneMore

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 6/20/2023 11:12 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 40

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: co2

Priming Amount: -1.07 bar

Creation Date: 11/5/2022 9:34 PM

Notes: Next time mash 28.5 L, still too much volume.

Batch #6 - 8/2/226 (Eff.: 76 %, Att.: %, ABV: 5.4 %)
Mash vol.: 29.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 1076 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Same grist as previous, changed from Strata to Ekuanot hops to go with berries. Dropped mash vol to 29.5 L.
19/2/26 - Cold crashed to 3 C, with CO2 rig.
21/2/26 - Crashed to 1 C a few hours before kegging.
- Pulped/juiced the fruit and pushed it through a sieve into a saucepan, boiled and added to keg before tracking beer on to it.
- Carbed at 30 psi for 2:50 then added to fridge at 30 psi for a few days.
Fruit (frozen):
1kg blueberries
500g mango
500g passionfruit
500g pink dragon fruit

Batch #5 - 3/3/24 (Eff.: %, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1065 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Winter Wheat Malt (Beckom) (Voyager) in for Winter Wheat Malt (Janz) (Voyager)
- Ditched the chit wheat
-This batch volume finished really high, had to ditch around 1.5L just to be sure I'd fit fruit in later.
- Finished high at FG: 1045 (Tilt), added one pack of US-05 but nothing happened after 4 days. Chilled to 1 C and cold crashed for 3 days and kegged.
1/4/24 - Kegged and carbed.

Batch #4 - 19/11/23 (Eff.: %, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1084 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Upped Lactose to 1.5kg from 1kg.
- Upped Acidulated malt 0.3 to 0.4 kg.
- Flaked wheat down from 0.9kg to 0.25 due to out of stock, replaced with 0.5kg Gladfield chit wheat malt
- Forgot the Chit (barley) malt (0.5 kg)
23/11/23 - SG: 1086
27/11/23 - SG: 1059
28/11/23 - Added another yeast packed as it was sitting high.
30/11/23 - SG: 1052
2/12/23 - FG: 1049, cold crashed to 10 C, added 2kg frozen passion fruit puree (hop bag) and 2kg frozen mango puree (unbagged).

Batch #3 - 15/10/23 (Eff.: 67%, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1077 (Refract.) 1079 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Upped Lactose to 1kg from 0.4kg.
- Used Columbus hops instead of Strata
Yeast: Philly Sour (x2) dry pitched at 25C, these packs were old and took 5 days to really kick off, added an extra fresh pack on 22/10.
21/10/23 - SG: 1069
22/10/23 - SG: 1062
24/10/23 - SG: 1031
28/10/23 - SG: 1029, added 800g pureed pink dragon fruit that was boiled, 1.5kg frozen blueberries smashed up and heated to boiling then added to hop sock.
1/11/23 - Cold crashed to 1 C.
3/11/23 - Kegged through medium Bouncer filter and then carbed.

Batch #2 - 17/1/23 (Eff.: 62%, Att.: 70%, ABV: 5.7%)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: L
OG: 1067 (Refract.) 10 (Hyd.) 1069 (Tilt) Boil Time: 45 min
Voyager Latrobe Chit in for Gladfield Chit.
Lactose 0.4kg down from 0.6kg in #1.
Yeast: Philly Sour (x2) dry pitched at 25C
Fruit: Woolies brand 1kg bags of frozen; mango and blueberries.
21/1/23 - SG: 1043
22/1/23 - SG: 1034
25/1/23 - SG: 1026
28/1/23 - Added of frozen 2kg blueberries and 1kg mango, pureed and strained, boiled and added hot to the fermenter before cold crashing to 10 C. (Didn't use frozen mixed berries in this batch.) Used C02 suck back rig to avoid 02.
5/2/23 - Filtered (under pressure) through medium Bouncer filter, kegged and carbed. Cloudy watermelon colour.
Tasted delicious, next time add more lactose and more fruit.

Batch #1 - 20/11/22 (Eff.: 63%, Att.: %, ABV: %)
Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Voyager Latrobe Chit in for Gladfield Chit
Yeast: Philly Sour (x2) dry pitched at 25C
Fruit: Woolies brand 1kg bags of frozen; mango, blueberries and mixed berries.
Note: Mash 30.5 L next time
22/11/22 - SG: 1059
23/11/22 - SG: 1053
26/11/22 - SG: 1036
28/11/22 - SG: 1030
29/11/22 - SG: 1030
30/11/22 - SG: 1030, fruit added (3x1kg) and chilled to 10 C.
6/12/22 - Kegged and carbed after 4 days at 1 C. Lost about 2.5 L due to the suck back rig being below the top of the wort.

Author:

Kolmen Pöntön Panimo

Boil Size: 27.42 Litres

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: 0.75 bar

Creation Date: 4/18/2022 4:55 AM

Notes: Ihanne käyminen 35-40C

Author:

AJO7730

Boil Size: 29.71 Litres

Boil Time: 40

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 4/2/2021 2:08 PM

Notes: 1. Place WLP013 in a warm environment and allow it to reach RT. Pre-boil 300mL Water + 100g DME + 2g Yeast Nutrient + 2g Go-Ferm + 50g Sucrose for 15 minutes. Sterilize a 500mL Schott bottle and pour in medium. Chill in freezer until 27 degrees. Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.

2. To a 35L stainless steel induction pot, add 30L of water and adjust pH to 5.0 using CaCl2 and then Citric acid. Remove 5L of water and cover with foil for later sparge use.
Bring the 25L of water to 50 degrees Celsius and circulate the water through pump.

3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be pegged to the wall of the pot, anchoring the bag. The malts strike the water at 50 degrees, lowering the water into the 40-45 degrees celsius range. On Medium-Low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
(a) Protein rest - 20 minutes at 40-60 degrees.
(b) Beta Amylase - 40 minutes at 60-62 degrees Celsius.
(c) Alpha Amylase - 60 minutes at 70-72 degrees Celsius.
(d) Mash out - 10 minutes at 78 degrees Celsius.
(e) Grain removal and draining (each bag drains into its own pot)
(f) Sparge - 2.5L of water is sparged through the grains and added to the mash.

4. The mash is boiled to 95 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.

5. At 15 minutes remaining in the boil, add Yeast Nutrient, Go-Ferm, Irish Moss (pre-hydrated) and a Whirlfloc table. Lastly, dissolve in the Dextrose.

6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.

7. At flame out time, begin immersion cooling with ice chiller.

8. Once wort reaches 20 degrees celsius, use recirculation pump to transfer wort to fermenter.

9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.

10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 45 hours before High-Krausen dry hopping according to the hopping schedule.

11. Further ferment until 14 days have elapsed since the yeast pitching.

12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.

13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.

Author:

ChicoBrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 7/8/2020 12:37 AM

Notes: Buried Acorn Brewing Co.’s Stoutland clone
This recipe tiptoes the line between what is acceptable as a stout and an entirely new combination of flavors. The tangy kveik esters bouncing off of all the chocolate and a pretty robust hopping rate make for a very angular and unique stout.

(5 gallon/19 L, all-grain)
OG = 1.048 FG = 1.014
IBU = 30 SRM = 47 ABV = 4.5%

Ingredients
2.5 lbs. (1.13 kg) 1886 NY pale ale malt
2.5 lbs. (1.13 kg) 1886 NY Munich malt (or Munich 1)
1.5 lbs. (0.68 kg) 1886 NY Vienna malt
0.75 lb. (0.34 kg) Bairds medium crystal malt (75 °)
0.75 lb. (0.34 kg) Crisp pale chocolate malt (225 °L)
0.75 lb. (0.34 kg) Bairds light crystal malt (15 °L)
0.75 lb. (0.34 kg) Crisp dark chocolate malt (450 °L)
0.75 lb. (0.34 kg) flaked oats
5 oz. (142 g) roasted barley malt
3.75 AAU French Strisselspalt (90 min.) (1.5 oz./43 g at 2.5% alpha acids)
3.25 oz. (92 g) French Strisselspalt (0 min.)
0.65 oz. (18 g) Cascade hops (dry hop)
0.65 oz. (18 g) Chinook hops (dry hop)
Omega Yeast OYL057 (Hothead Ale)
2/3 cup corn sugar (if priming)

Step by step
Make sure the alkalinity of your water can buffer the heavy-handed specialty malts. Water should be roughly 1:1 sulfate-to-chloride with about 50 ppm calcium ion.

Mash in grains at 152 °F (67 °C) for 60 minutes. Raise grain bed to 168 °F (76 °C) to begin the lauter process. Vorlauf and sparge as normal. Collect about 6.5 gallons (25 L) of wort in your kettle and bring to a boil. Add the first hop addition and boil for 90 minutes. At the end of boil, add the second hop addition and create a whirlpool. Buried Acorn spins for 15 minutes, then spins down for 30 minutes. If you have a pump you can follow this as well. Otherwise create a whirlpool and let settle for 30 minutes.

An addition of a yeast nutrient and proper oxygen/aeration prior to fermentation is important. Fermentation temperature is not critical — anywhere from 82–108 °F (28–42 °C) should work. Once primary fermentation is finished, allow the beer to settle for several days then package as normal.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

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: 5/21/2020 2:21 PM

Notes:

Author:

Dozabrews

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/21/2020 1:36 AM

Notes:

Author:

beeglitz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: carbonation tabs

Priming Amount: 1/bottle

Creation Date: 6/27/2016 11:11 PM

Notes: Primary fermentation 68F for 7 days. Racked to bottling bucket, and bottle conditioned @68F 10 days. Txr to 72F for additional 2 weeks.

Author:

underdogs

Boil Size: 23.8 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 51

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: turbinado

Priming Amount: 113

Creation Date: 10/19/2019 1:50 PM

Notes: original gravity 1.05 a 21 degre

Author:

Boil Size: 16.4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 90

Mash Thickness: 0.9

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: 3/15/2019 1:22 PM

Notes:

Author:

Bare Bones

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 10:23 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2018 11:51 AM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2018 5:29 AM

Notes: Recipe based on article for Modern British IPA https://byo.com/article/brewing-british-ipa/ but made partial mash for "pots and pans" style back yard brewing!

1.Mash by putting grains into 5L at 67-70 degrees water for 60 minutes, using a chux cloth or a muslin bag
2. While mashing, Boil 4L of tap water and add 1kg of dry pale malt extract to sterilise for 5min. Then cool in cold water bath
3. Drain mash into boiler and sparge grains with 76 degrees water up to 9L in boiler
4. Add 500g remaining dry extract and first hop addition and boil for 75 min
5. Add last hop addition on flameout and sit in cooling bath for 15min
6. Into fermenter pour the sterilised extract, the grain wort (strained using household strainer) and top up with chilled distilled water to make 19L. Pitch yeast at 18deg and ferment at this temperature.
7. After primary (4-5 days) rack into secondary and add dry hop addition, remove hops after 4-5 days and bottle any at this point.

Author:

Walker Howell

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 36

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2018 5:07 PM

Notes: 1.
Mash-in the 21 pounds of grain to 154°F using 5.75 gallons of water at about 167°F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

2.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185°F.

3.
After mashing for 60 minutes, mash-out and sparge at 1 quart/minute. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.

4.
After boiling for 60 minutes, add 1 ounce Northern Brewer hops.

5.
After a total of 80 minutes, add 1 ounce Northern Brewer hops.

6.
After 90 minutes remove from heat and chill using a wort chiller to 60°F. Transfer to a carboy and take a gravity reading.

7.
Ferment at 60° to 65°F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.

8.
Bottle or keg for a medium low level of carbonation.

Author:

Brian W.

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2018 3:09 AM

Notes:

Author:

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2017 12:29 PM

Notes:

Author:

TattooSteve

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 10:47 PM

Notes: