Homebrew Beer Recipes | Page 7456 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2021 11:23 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 12.25 psi

Creation Date: 9/30/2025 9:06 PM

Notes: Mill the grains and mash at 150°F (66°C) for 30 minutes or as long as it takes to pass the iodine test.

Sparge the grains with 168°F (76°C) water, topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding hops according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort (if possible) to 180°F-190°F (82°C-88°C); add whirlpool hops and allow 10 minutes to steep and settle.

Chill to 60°F (16°C), aerate the wort, pitch yeast, and add nutrient (preferably including zinc). Also add first dry hops (see Brewer’s Note below).

Ferment at 62°F (17°C) for the first three days, then raise to 68°F (20°C).

Once primary fermentation is complete, wait an extra day, then dump/remove hops (or rack to secondary), and add second dry hops. After 2 more days, dump/remove hops.

Once the gravity has stabilized after any hop creep and the beer has passed VDK (see below), crash, package, and carbonate to about 2.7 volumes of CO2.

BREWER’S NOTES
Hop products: I used only flowable advanced hop products for the first dry hop—specifically, YCH Simcoe DynaBoost and YCH 803 Simcoe (an essential oil), in addition to the Abstrax Quantum. DynaBoost and 803 generally aren’t available to homebrewers, so I included the T-90 pellet equivalents in the recipe. YCH’s recommended conversion rate is 1:10, so at this scale you’d want about 0.5 oz (14 g) of DynaBoost. The Abstrax Quantum is available in 5 ml quantities.
Dip hop: With the DynaBoost, I use a version of Kelsey McNair’s method at North Park in San Diego. I take a small amount of hot wort from the whirlpool (for example, with a pitcher), mix in the DynaBoost with a handheld blender, then add the mix directly to the fermentor. I also add other hop products to the tank at this time, but not in the hot-wort solution.
Dumping hops: If you’re using a conical, you can continue to dump the hop/yeast trub from the cone. If you can’t dump the cone, relax, don’t worry, and have a homebrew.
pH: The dry hop load on this beer is very high, and that means the pH will rise significantly. If you can, before dry hopping, add phosphoric acid to adjust the pH to 4.3—that will help beer clear the hop creep–driven diacetyl more quickly. (I also recommend adding ALDC enzyme.)
Hop creep: On the day of the second dry hop (this is post-fermentation), take a gravity reading of the beer and note it in your brew log. Three days later, take another gravity reading and note it, and continue to do this each day—it will drop some due to the secondary fermentation driven by hop creep. Once you go two days in a row where your gravity hasn’t dropped, and the beer has passed VDK (see “Hunting for Diacetyl,” beerandbrewing.com), you can begin to crash the beer.

Author:

einomies

Boil Size: 25.22 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 69

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 56.2 g

Creation Date: 9/3/2024 2:38 PM

Notes: # Brewing Process

### Step 1: Mash
1. Mash grains at **67-68°C** for 60 minutes.

### Step 2: Boil
1. Bring wort to a boil and boil for 60 minutes. No hops are added during the boil to reduce bitterness.

### Step 3: Hop Stand
1. After boil, cool wort to **75°C**.
2. Add hop stand hops (Citra, El Dorado, Idaho 7) and let steep for 20 minutes.
3. Chill wort to yeast pitching temperature (19°C).

### Step 4: Fermentation
1. Pitch yeast at **19°C**.
2. After **24-36 hours** (at high krausen), add the **High Krausen** hop addition (Citra, Idaho 7, El Dorado).
3. After **2-3 days**, when fermentation slows, add the **Magnetic** hop addition (Citra, Idaho 7, El Dorado).
4. Gradually raise the temperature to **21°C** after the second hop addition.

### Step 5: Final Steps
1. Ferment until final gravity reaches ~**1.015**.
2. Package and carbonate. Keep oxygen exposure to a minimum during transfer.

Author:

Desert Gecko

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.52

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: 12/27/2023 10:21 PM

Notes:

Author:

Ged

Boil Size: 13.73 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 2/24/2023 1:51 AM

Notes: Add:
6 Grams Gypsum
3 Grams Cholride

5ML Latic Acid

Author:

Tadeas

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 8/21/2021 9:04 AM

Notes:

Author:

DeBlauweUi

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 7/26/2021 5:37 PM

Notes:

Author:

B0z22

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 69

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: 7/11/2021 1:51 PM

Notes:

Author:

Todd Cogswell

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/21/2021 4:34 AM

Notes: Used Bru'In water calculator and Yellow Dry target profiie.

Blended Mash/Sparge water at 50:50 RO and Lafayette IN City water

C02 at 2.2 Vol

Author:

chefc

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/14/2021 5:56 AM

Notes:

Author:

cha99jab

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2017 10:20 AM

Notes: Saturday 28th October 2017 - Made a 1L DME starter of 71B-1122. Inspired by this
https://twitter.com/ScottJanish/status/838204341311967233
https://twitter.com/cha99jab/status/924362567216238594

Sunday 29th October - Mashed in at 63.5C. 30 minute infusion before turning turning on the heat and heating to 67.5 for a second 30 minute infusion. Mash out at 71C. End of mash pH = 5.35.

Whirlpool/Hopstand addition added after wort cooled to 80C. Stirring every 5 mins. Total duration around 20 mins before cooling the wort down to pitching temp and transferring to corny fermentor. Saved 1/3 of the 71B starter for future use and pitched the remaining 2/3 at 20C. Fermentation temp should be low. Ambient temp in the basement is currently 18C. So will ferment in the fridge set to 17C.

A crawling fly had got into the starter. Fished him out but hope this doesnt mean another infected batch... Starter tasted very estery, but had a slight phenol whiff to it that really reminded me of the dumped batches :(

OG = 1.059. Approx 20L. Blow off activity observed after just a couple of hours.

Tuesday 31st October - Blow off activity significantly reduced (1 bubble every 30 seconds). Added a small BT DH charge and capped the corny fermentor.

Sunday 5th Nov - Transferred to purged DH keg on top of 7.5 g/L Mosaic

Tues 7th Nov - Cold crash started

Wed 8th November - Transferred to serving keg. pH = 4.69. FG = 1.020(!). 5.1% ABV

Good not great. Phenol(?) off taste still there in a smaller amount? or is this just a fruity ester / champagne / wine yeast style flavour

Rebrew

Wednesday 31st October 2018

Author:

Rebus

Boil Size: 500 Litres

Boil Time: 90

Boil Gravity: 14.8

Efficiency: 68

Mash Thickness: 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: 7/22/2020 9:04 AM

Notes:

Author:

Dpkup

Boil Size: 13.42 Gallons

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 8/7/2019 12:52 PM

Notes:

Author:

RyRy-PA

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/4/2019 8:53 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 6/25/2019 7:01 PM

Notes:

Author:

Gummibrew

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 5/26/2019 4:15 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Batch

Priming Amount: N/A

Creation Date: 3/23/2019 8:02 AM

Notes:

Author:

LeiQ

Boil Size: 35.3 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2019 2:41 PM

Notes: Day 1 – S04/T58/WB06:92%/5%/3% – pitch all day 1 at regular pitching temp 72º
Day 2 – reduce temperature to 64º
Day 8 – raise temp to 70* and dry hop
Day 10 – cold crash for 2 days and keg or bottle

Primary 1 days 23°C
Secondary 3 days 17°C
Tertiary 4 days 0°C
Aging 4 days 7°C

Author:

Robin Andersson

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2018 2:19 PM

Notes:

Author:

Dag A

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 74

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: 12/27/2017 8:34 AM

Notes: