Homebrew Beer Recipes | Page 5618 | Browse 325,000+ at Brewer's Friend

Author:

Robert Riess

Boil Size: 3.5 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: co2

Priming Amount: N/A

Creation Date: 5/2/2021 4:24 AM

Notes: PH=5.3, still using small pump. 4 oak chips (1.5G) that had been soaked in Buffalo trace whiskey were added to the keg.

Tasting: keg taste was Oktoberfest-ish

Author:

TPi

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 94

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 7/15/2025 1:22 PM

Notes: pH reading 5.0 at a mash. Wort pH was 5.2. Adjusted with a lacto. Fermenting are going under pressure. 0,9 bar

20.7 To cold crash, fg corrected to 0.011

Canned 8.8.2025

Cleared really nice! No any mistakes at fermentation. 13.9

Author:

Boil Size: 28.95 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2024 9:53 AM

Notes:

Author:

Sipnotic

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 78

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2023 1:45 AM

Notes: 5.5gal
1.038 OG

Author:

Schulmane

Boil Size: 279 Gallons

Boil Time: 75

Boil Gravity: 11

Efficiency: 72

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: 10/10/2022 7:38 PM

Notes:

Author:

JerrodCoupal

Boil Size: 72 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

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: 8/14/2022 5:24 PM

Notes:

Author:

BigWheels76

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 123.1 g

Creation Date: 6/30/2022 6:38 AM

Notes:

Author:

Spinksi14

Boil Size: 25.71 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.52 bar

Creation Date: 5/16/2022 8:06 PM

Notes:

Author:

Gio Vuelvas

Boil Size: 19.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 5/11/2022 2:26 AM

Notes:

Author:

AJO7730

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: 3.13

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: 5/8/2022 11:59 AM

Notes: 1. Crack all 4k of rice in a mill. Cook 4kg of rice with 6L of water. Cook above 85 degrees Celsius for 40 minutes.

2. Once the rice is cooked/absorbed, add 6L of water to the BrewZilla and pH adjust. Add 1tsp of Calcium Sulfate and Calcium Chloride.

3. Line the BrewZilla with a fine mesh bag so that the recirculation arm can be fixed.

4. Place the grain basket into the BrewZilla. Mix 500g of Rice hulls with the rice and pour into the BrewZilla.

5. Add 50g of a-Amylase to a Schott Bottle with 200mL of the water from the BrewZilla. Mix well without shaking or forming foam/bubbles.

6. Add enzyme to the BrewZilla, maintain temperature and circulate. Check that pH is 4.8-5.2.

7. Digest for 3 hours.

8. When complete or when gravity has reached a peak, drain the rice for 30 minutes. Measure how much water is in the BrewZilla to decide on if sparging is necessary or not.

9. Remove 1L of the wort and boil on the stove. Add Sugar, 1 full tsp DAP, YN and a Whirlfloc. Once dissolved, pour the boiling mixture back into the wort and allow to mix throughout the wort for 15 minutes.

7. Reduce temperature to less than 30 degrees and transfer to a clean and sanitized fermenter.

8. Add the yeast and begin fermenting at 5psi. Ferment for at least 2 months.

9. Bottle after degassing.

Author:

Brian Krueger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.5

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: 8/25/2015 1:45 PM

Notes:

Author:

Basement Brewing Aotearoa

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

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: 3/3/2020 7:55 PM

Notes: Mash start 0850 with 5kg Maris Otter and 150gms Gladfield Dark Crystal at 67-68C.
Sparge start at 1025 Collect 29L.
Start heat at 1045 with 22.5L add another 6.5L. Boil at 1115 add 25gms Pacific Gem in hop spider. Cooling Coil in at 1215. Add 25gms Fuggles into spider at 1240. Flame out at 1250.
Start cooling 1255. Temp at 1355 - 30C with extra cooling from fan?
Start runoff to MJ2 at 1400.
Gravity 1050 at 30C = 1052 = 70% efficiency.
Finish runoff at 1530 with 21.75L. Into fridge at 10C.
Wash kept yeast from Taipari6 US05. Pitch yeast at 1930 and stir vigorously. Go well brew 28.
Thursday 5/3 bubbling away nicely ( every 3 secs ) at 0930.
Friday 6/3 0845 still bubbling away nicely every 4-5 secs.
Monday 9/3 bubbling slowed right down to 10secs. Gravity 1020.
Tasting good - smooth and not too bitter
Tuesday 10/3 lift temp to 23 for D. Rest.
Thurs 12/3 still slow bubbling ( 30sces?? ) and cloudy test - still tasting good. Gravity 1010 - 1052-1010 gives 5.5%. Drop temp to 5C. to chill out prior to kegging.
Monday 16/3 fill 19l keg and 4x500ml and 1x750ml bottle = 21.00 - 21.75L Total. Keg into Keezer purge O2 and 1 bar CO2.
Friday 27/3 - as it has been for a few days now - smooth simple UK bitter tastes - easy drinking yumness.

Author:

PapaZog

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 4

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: 2/10/2020 9:54 AM

Notes: Aimed to collect 23 litres of 1.074 post-boil wort: 16.5 in cube, 5 litres in glass, 1.5 litres in pot, but truncated the boil at ~70min ,,, got 26.5 litres wort at 1.063.

Put ~60g crushed roasted barley in sock, shook out the dust and let it rest in 1 litre ~60oC water for 20min. Let that settle, then decanted off the relatively uncloudy wort into saucepan and boiled with 14g chinook. I had also collected ~3.5 litres wort from main batch, then reboiled it with the chinook/roast wort to blend and sanitize, then chilled in ice bath. O2 for 20-30sec then poured into 5 litre fermenter, on top of ~1/2 pack of S-04 (exp 3/2018!). Good krausen 20h later. After ~3wks added 14g chinook, let it disperse for 2h then refrigerated (was v cloudy and not great looking). Intend using finings after 2d then adding chinook/amarillo for extra 2d before bottling.

Wee heavy: added emprire ale yeast (exp 3/2020) to 750ml sanitized water (from kitchen kettle) then poured over the clear wort from the 750 ml jar. No extra O2. Got going at ~23oC within 2h. Added 5 litres wort (after 30sec O2) after ~4h. Cooled to 19oC.

Mar 3 - 2x 500ml ceramic bottles, 5x350ml and ~18 litres in a keg. 1.018 final gravity. Tasted good but a hint of yeast bite that should hopefully drop out. Added 13 carb drops to bottom of keg, as i had not purged it, and only purged the head space after completion of transfer.

Author:

Matt_D

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.3 oz

Creation Date: 10/29/2019 9:48 PM

Notes:

Author:

avantassel

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/1970 12:00 AM

Notes: First Brewed 2017

This Blonde Ale is a new recipe and uses a new yeast - so it is a true Prototype. Originally lined up as part of the 2017 Prototype Challenge it was released shortly afterwards. but hey, these things happen.
This yeast strain produces a marked sulphurous note in the beer. If that’s not your thing, don’t Burtonise your mash and see the difference!

https://www.brewdog.com/beers/diy-dog

Author:

Malty Powers

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2019 12:04 AM

Notes:

Author:

Zooksta

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

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: 6/6/2019 1:01 AM

Notes:

Author:

cptstarballs

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 110 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2018 3:47 PM

Notes: ADD HAZLENUT AND WAWA COFFEE

Author:

Dupnik

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 77 ° F

Priming Method: sugar

Priming Amount: 3/4c

Creation Date: 6/17/2017 2:55 AM

Notes: 162 strike water, 9.5g RO strike volume, 2tsp gypsum (1tsb per 5g water)
dough in, recycle 60 mins at 150

primary fermenter 7 days, and secondary dry hop 5 days. turned out good...easy drinking, not too bitter. high pitch temp didnt seem to ruin. ferment longer in secondary next time...was still bubbling a bit.