Homebrew Beer Recipes

Page 5485 of our growing list of 325,000+ homebrew beer recipes. Sort by beer style, batch size, ABV and more for all-grain, extract or partial mash brewing.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Frankenstein's Strong Ale	Munich Dunkel	25 Litres	1.07	1.017	6.98	0	39.3 °L	625	0
Author: 1600 Boil Size: 29.96 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 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: 7/11/2021 6:15 PM Notes: Leftover malt, and hops are use Columbus, hallertau mittelfruh, saaz
2502. Harry Porter 04/02/25	English Porter	54 Litres	1.055	1.01	5.8	41.63	28.83 °L	625	0
Author: Basement Brewing Aotearoa Boil Size: 65 Litres Boil Time: 90 Boil Gravity: 1.048 Efficiency: 67 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: 2/2/2025 11:28 PM Notes: Previous day Treat mash and a litte sparge water with 10gms Calcium Chloride, 5gms Calcium Sulphate ( Gypsum ), 4gms Magnesium Sulphate ( Epsom ) and 15gms Baking Soda ( Sodium Bicarbonate ). Transfer 68L water at 78C to mash tun...sitting on 75.8 at 1640. 75.5C at 1700. 74C at 1830. 73.3C at 1910. Tue 4/2 Turn on kettle at 0715. Mash tun sitting on 63C. Start transfer from MT to HLT at 0750. Transfer from kettle at 76C to MT at 0800 MT sitting at 55C after dough in. Start recircualting through HLT at 0820. MT rise too slow as cooling HLT so turn off MT pump at 0825 and let HLT get up to 70C. Restart MT pump at 0830. Up to 67C at 0845. Initial pH 5.1 add 1 tsp Bicarb. pH at 0930 5.4 - much better. Recirc mash from 0940 -1015. Mash temp 68.7. Start transfer to kettle at 1020. Collect 65L. Light Boil start at 1100 and good rolling boil 1106 at 92%. Drop to 91% as boil reaching 102C...1115 - 101.7C. 1125 101.6C Add 35gms Pacific Jade to spider at 1030. Add 90g EKG into spider at 1200. Add 3gms Koppafloc and 10gms Yeast Nutrient at 1218 for 12 mins boil. Turn kettle off at 1230 and add 100g dry cone hops - could be Tangerine Dream or Cascade. Approx 57L at end of boil. Start Counterflow/ Whirlpool at 98C ( at 1240 ) to sterilise lines and coil and run for 30mins. Quick temp drop from 98C to 95.5C. 90-C at 1257. Not whirlpooling too well with cone hops on top?? Start Counterflow cooling at 1315 with temp down to 85C after 35 mins whirlpool. C/Coil gauge reading 40C with kettle 73.6C at 1320. 38/65C at 1330. 35/58C at 1338. 32/48C at 1352. Turn off cooling and recirc at 1400 at 30/43.5C. Start transfer to fermenter at 1450. 42.5/21-22C. Initial gravity 1055 giving 65% efficiency - rather low?? Delicious taste with sweetness and bitterness - but colour and depth more like a Porter - being quite see through with somewhat lighter taste - possibly from using less chocolate malts in grist. Collect total 54L at 1055 gives 67%. Pitch recovered Nottingham Yeast ( ex 2501 ) at 1745 at 26.4C. Go well that Harry. Wed 5/2 0730 temp 18.9C strong continuous bubbling and lovely yeasty smell. Thu 6/2 temp 17.9C slightly less but still strong continuous bubbling and lovely yeast smell - gravity 1026. Smell and taste lovely chocolate, coffee with good bitter/ sweet balance with no banana ( as in previous brew ) apparent. 1910 temp 18.3C still continuous bubbling. Fri 7/2 temp 17.7C bubbling has slowed to one burst every 2 seconds. Gravity 1020. Still tasting very delicious. Lots of suspended yeast etc. Mon 10/2 temp 18.4C Gravity 1014ish. Still lovely taste but quite murky/ hazy. Runoff 800ml yeast to collection jar. Tue 11/2 temp 18.9 gravity still around 1014 and seemingly a lot of yeast in suspension giving muddy look to beer. Smells and tastes delicious. Let sample in hydrometer tube settle - still 1014 after an hour of settling. Wed 12/2 Temp 17.8C. Drop temp setting to 15C at 1700. Fri 0900 temp 15.5C very tasty but still a little cloudy, drop setting to 10C. =10.5C at 1600 drop setting to 5C Sun 16/2 temp 5.3C still a little cloudy - dump .5L. Taste still great just needs to clear. Sun 23/2 - well what a week with Lynne in hospital and then passing away on Thursday 20th. Fuck, fuck, fuck and fuck. Beer has been sitting at around 5C and the odd taste has seemed fine. Start transfer to 3 Corny Kegs. Keg5 -18L, Keg4 -18L, keg1 - 12L equals 48L total - start 54L less 2L lees so 4L lost/dumped. I nitial sampling looking clear with great smell and taste. Rip Snorter.
Irish Red X	Irish Red Ale	6 Gallons	1.061	1.013	6.26	24.37	16.92 °L	625	0
Author: Jisslicious Boil Size: 7.62 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 76 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: 3/11/2024 3:18 PM Notes:
SBS 60/ Scottish Ale AG Conversion	Scottish Light	5.5 Gallons	1.034	1.01	3.14	18.93	19.77 °L	625	0
Author: gr8fuldylan58@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.025 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.3 oz Creation Date: 12/16/2022 9:31 PM Notes:
Ordinary Bitter	Ordinary Bitter	30 Litres	1.03	1.008	2.97	34.81	7.89 °L	625	0
Author: Boil Size: 36 Litres Boil Time: 75 Boil Gravity: 1.027 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 11 ° C Priming Method: co2 Priming Amount: 1.64 bar Creation Date: 8/22/2022 11:35 PM Notes:
English Dark Mild	Dark Mild	13 Litres	1.035	1.009	3.39	21.4	18.75 °L	625	0
Author: Boil Size: 16.1 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 Mash Thickness: 8 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: 7/9/2022 6:40 PM Notes:
Irish Extra	Irish Extra Stout	2 Gallons	1.062	1.016	6.11	44.44	30.95 °L	625	0
Author: petearruda Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 65 Mash Thickness: 1.5 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: 5/21/2022 3:50 AM Notes:
Best Bitter SIBA 2022	Best Bitter	48 Litres	1.047	1.012	4.6	25.6	12.67 °L	625	0
Author: Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 3.14 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: 2/11/2022 4:07 PM Notes: Mash at 66
Wouldn't Heff It Any Other Way	Weissbier	1000 Litres	1.045	1.006	5.09	14.49	3.68 °L	625	0
Author: badbadmojo Boil Size: 1100 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 85 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 17.8 ° C Priming Method: co2 Priming Amount: 1.13 bar Creation Date: 2/5/2022 3:57 AM Notes:
Irish Red	Irish Red Ale	60 Litres	1.054	1.014	5.36	19.04	15.45 °L	625	0
Author: smokey123 Boil Size: 68 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 67 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: 8/24/2021 7:22 PM Notes:
AEFE Reborn	Weissbier	37 Litres	1.053	1.012	5.39	11.69	3.63 °L	625	0
Author: Oazifirkin Boil Size: 42 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 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: 3/6/2016 8:05 AM Notes: On day 14 still bubbling slowly. .. Another week of fermenting at 17 deg C
Camra Shy 2	Strong Bitter	6 Gallons	1.056	1.017	5.15	43.87	12.94 °L	625	0
Author: RallyMachine Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 7/5/2021 3:43 PM Notes:
Sobib'whit	Weissbier	12 Litres	1.043	1.013	3.98	23.08	3.27 °L	625	0
Author: Xavier B Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 3.56 bar Creation Date: 5/12/2021 12:14 PM Notes:
Bécsi Ászok	Vienna Lager	43 Litres	1.052	1.012	5.23	22.2	11.72 °L	625	0
Author: Boil Size: 49 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 3.14 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/11/2020 3:26 AM Notes:
All Pils Test Batch	German Pils	1 Gallons	1.049	1.012	4.85	39.14	3.31 °L	625	0
Author: Boil Size: 1.73 Gallons Boil Time: 30 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: 1.85 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: 10/8/2019 9:21 PM Notes: --Actual-- ~10 ml slurry * 3 vials = 30 ml slurry 30 ml = 0.03 liters, @ 1 billion cells / ml = 30 billions cells 30 billion cells in 1.5 liters 1.030 starter = 210 billion cells 73 billion cells or 73 ml slurry per 1 gallon 210 ml - 73 ml - 73 ml = 64 ml left over? --Planned-- Assume for 50 ml vials, 20 ml was slurry, 20 ml was glycerin/water. 20 ml = 0.02 liters, @1 billion cells / ml that = 20 billion cells. 2 vials = 40 billion cells. 40 billion cells in 1.5 liters 1.035 starter (1 liter 1.055 diluted to 1.5 liters) on a stir plate = 250 billion cells.
Marzen	Märzen	21 Litres	1.06	1.015	5.89	19.67	21.86 °L	625	3
Author: B Scally Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 73 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: 6/11/2019 10:11 AM Notes:
Gimme	Kölsch	23 Litres	1.048	1.011	4.84	24.93	3.09 °L	625	0
Author: Sponon Boil Size: 27 Litres Boil Time: 90 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2018 3:20 PM Notes: Pitch på 13-14 grader. La stige fritt til 16 grader. Holde 16C i 7 dager. Øk til 17C og gjær ut. Kan ta opp mot 3 uker. Stabil vekt over 3 dager. Bør ha god utgjæring. 1.008 - 1.010. Pitch nok gjær. 1.25-1.3 mill / ml / P. Pre-boil gravity bør ligge på 1.039 - 1.040 Sg. Vannjustering mesk: CaSO4: 2.6g Cacl2: 5.2g Melkesyre 80%: 5 ml Meske PH: 5.35 Vannjustering skylling: CaSO4: 0.5g CaCl2: 1g Luft vørteren godt. 90-120 sekunder med 1LPM ren O2.
Julebrygg	Munich Dunkel	25 Litres	1.054	1.012	5.54	24.93	19.04 °L	625	0
Author: Midtbrygg Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: 3.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2018 11:24 AM Notes: Dahls gjær fra bryggeriet ikke MJ
Kølsch	Kölsch	20 Litres	1.049	1.011	4.99	11.99	3.33 °L	625	0
Author: RockHopper Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: 4.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/3/2018 5:46 PM Notes:
EKG ESB	Strong Bitter	27 Litres	1.055	1.013	5.45	35.01	8.24 °L	625	0
Author: KetilP Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: 3.65 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: 5,5 g sukker/l Creation Date: 3/9/2016 9:14 PM Notes:
« First ‹ Previous 5481 5482 5483 5484 5485 5486 5487 5488 5489 Next › Last »							Page 5485 of 16,267 20 Recipes of 325,337