Homebrew Beer Recipes | Page 11708 | Browse 320,000+ at Brewer's Friend

Author:

SBrgy

Boil Size: 2.85 Gallons

Boil Time: 50

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 12/20/2020 3:24 AM

Notes: ----------------------------MASH----------------------------

1.) Measure out your water. If you’re using city water, it’s best to run it slowly (about 1 gal/min) through a carbon filter while you’re measuring.

2.) Heat water up to 2-5F more than your strike temperature to compensate for temperature loss while transferring to the mash tun. To minimize temperature loss, try warming up your mash tun by filling it with hot water and leaving it sealed for a few minutes before transferring.

3.) Slowly add your grain, constantly stirring to maximize exposure.

4.) Check that your temperature is on target and seal your mash tun. Once completely stirred in, your
mash should have roughly the consistency of watery oatmeal.

Temperature corrections: always aim a couple of degrees higher than your target (but always lower than 168F). It’s much easier to bring your temperature down a few degrees by stirring in small handfuls of ice (2 cubes is approximately -1F) than having to bring it up by adding boiling hot water a quart at a time.

----------------------------LAUTER AND SPARGE----------------------------

1.) Heat up your sparge water to 2-5F higher than desired sparge temperature. Then, transfer the water to the hot liquor tank (HLT) and carefully place your HLT in position above the mash tun.

2.) Position your kettle below the mash tun to prepare for the lauter.

3.) Recirculate your mash. Partially open the valve on your mash tun so that a moderate stream of
sweet wort comes out. Use 2 pitchers or large measuring cups to catch this stream; you will notice a lot of small particles floating in the wort for the first couple minutes. As each pitcher fills, replace it with the empty and gently pour the full pitcher back into the mash tun. Continue doing this until you your wort is free of particulates.

4.) Begin lautering into the kettle. Set up sparge arm above grain bed and open valve on HLT partway to begin sparge. Adjust flow rates out of your mash tun and HLT to maintain 1 inch or so of water above the grain bed. Continue until you reach your target boil volume.

----------------------------BOIL----------------------------

1.) Bring your wort to a boil. Watch for boil overs! Once you achieve a stable, rolling boil, slowly add your first hop addition and start your timer for 60 minutes (counting down). Add all subsequent boil additions at their appropriate times.

2.) Sanitize any equipment that will come into contact with your wort after the boil: airlock, stopper, wine thief, aeration stone, etc.

3.) Add your wort chiller to the pot near the end of the boil. You want it to spend a couple minutes at boiling temperatures to sanitize it. Be sure to connect the hoses before putting it into your pot.

4.) Once you’re finished boiling, start your cooldown by turning on the hose connected to your wort chiller to a slow rate of flow. The water coming out should be steaming hot, so be sure the outflow hose is directed somewhere safe.

a. Remember that you can increase the effectiveness of the wort chiller by agitating the wort in the pot or connecting another coil and submerging it in ice water to act as a pre-chiller.

5.) Use a sanitized metal spoon to rapidly stir your cooled wort to create a whirlpool. The hop sediment and other break material will be sucked to the center of the pot, and if you allow it to settle for 10-15 min, it will sink to the bottom. This allows you to rack off the clear wort, leaving the trub behind.

6.) Once cooled to fermentation temperature, whirlpooled, and settled out, rack into sanitized fermentor.

----------------------------PITCH----------------------------

1.) Take a sample of your wort and use your hydrometer to measure your original gravity.

2.) Oxygenate your wort by shaking the carboy for 5 min or spraying pure O2 for 30 seconds.

3.) Sanitize the exterior of the yeast package and use sanitized scissors to open.

4.) Add your yeast to your fermentor. Fill your airlock with sanitizer and fix in place with the stopper.

----------------------------DRY HOP----------------------------

1.) To add extra hop aroma to this recipe by dry-hopping, wait until the fermentation is almost or entirely complete:

a. Bubbling activity in the airlock should have slowed or stopped entirely.

b. After 10 days it’s safe to assume your fermentation has ceased.

2.) Remove airlock, add your dry hop addition to the fermentor (no need to sanitize the hops),
reinstall airlock.

3.) Wait 6 days before packaging.

Author:

K.K

Boil Size: 350 Litres

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.65

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: 5/28/2025 12:47 PM

Notes:

Author:

Bigbre04

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 14.2

Efficiency: 77

Mash Thickness: 1.25

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: 4/1/2025 6:01 PM

Notes:

Author:

Boil Size: 12.7 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 20.8 g

Creation Date: 8/12/2024 12:29 PM

Notes:

Author:

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 8/28/2023 2:38 PM

Notes:

Author:

Lady Luck

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 3.65

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: 3/29/2023 12:58 PM

Notes:

Author:

Randy Stoat

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

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: 1/18/2022 6:52 PM

Notes:

Author:

WhiteRiverNick505

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

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: 12/21/2021 3:15 PM

Notes:

Author:

sgfuct

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.059

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: 4/19/2021 10:12 PM

Notes:

Author:

hickoryhillhenry

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 31.57 psi

Creation Date: 1/2/2021 3:08 PM

Notes: OG = 1.064

FG = 1.022

ABV = 5.5%

With Bourbon ABV = 6.9%

Soak oak cubes in bourbon on brew day.

Author:

mikeboston85

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 4/3/2019 7:05 PM

Notes:

Author:

pedal2kettle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.33

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: 9/12/2020 4:45 PM

Notes: *Note: Actually used wild yeast captured and propagated from Muscadines.

Author:

andrewiig@gmail.com

Boil Size: 72 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/28/2020 12:25 PM

Notes:

Author:

K.O.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 75

Mash Thickness: N/A

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: 6/21/2020 6:46 PM

Notes:

Author:

Scott-G

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 4/5/2020 8:13 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 40

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3.14

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: 10/31/2019 9:01 AM

Notes: NEIPA RECIPE

Batch Size: 21L/ 5.54 US Liquid gallons
Efficiency: 75.00 %
Est Mash Efficiency: 83.9 %
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 45.5 IBUs
Est Color: 11.0 EBC
Boil time 30 Minutes

Mash schedule:-

Mash in @
65 deg c /
149 deg f
For 60 minutes

Mash out @
75 deg c /
167 deg f
For 10 minutes

FERMENTABLES

Pilsner Malt
4.89kg /10.78lbs
(74%)

Munich Malt
0.55kg /1.21lbs
(8%)

Oats
0.5kg/1.1lbs
7%

Wheat, flaked
0.5kg/1.1lbs
7%

Crystal (30 EBC)
0.26kg /0.57lbs
4%

HOPS

Whirlpool additions with 10 minute hop stand:-

Amarillo (9.2% AA)
50g/1.76oz
8.1 IBU

Centennial (10% AA)
50g/1.76oz
8.8 IBU

Citra (13.1% AA)
50g/1.76oz
11.6 IBU

Mosiac (12% AA)
80g/2.82oz
17 IBU

These whirlpool hops can also be added by using a hop tea for greater flavour.

Dry Hops.
I will add these at approx SG 1,020.

Citra
50g/1.76oz

Mosiac
40g/1.41oz

Simcoe
60g/2.11oz

Remove dry hops after 3-5 days.
Alternatively leave them in and cold crash after this time before transfer to bottles or kegs.
Keep in mind though that it is to style that this beer style is hazy but your choice entirely of course.

YEAST

SafAle English Ale S-04

I suggest the use of yeast nutrients and firm temperature control

Hold 18 deg c (Approx 65 deg f) for 7 days then raise up to 21 deg c (Approx 70 deg f) at the rate of 1 deg c per day. Fermentation is finished when you have a consistent SG for 3 days.

Author:

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2019 9:54 AM

Notes:

Author:

Lesta80

Boil Size: 4 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: 63 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/8/2019 4:19 PM

Notes:

Author:

Boil Size: 341 Gallons

Boil Time: 60

Boil Gravity: 17.1

Efficiency: 90

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: 8/25/2019 7:34 PM

Notes:

Author:

aHeartlessPotato

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

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: 6/13/2019 11:27 PM

Notes: