Homebrew Beer Recipes | Page 14974 | Browse 320,000+ at Brewer's Friend

Author:

dwolfgra

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.37

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: 8/10/2024 7:13 PM

Notes:

Author:

Hopster Homebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 7/1/2025 5:52 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 38.45 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/12/2025 2:58 AM

Notes: Based on https://beerandbrewing.com/riverwalk-czech-amber-lager-recipe/

https://www.bjcp.org/style/2021/3/3C/czech-amber-lager/

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

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: 5/24/2025 4:15 AM

Notes:

Author:

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 4/27/2025 6:25 PM

Notes:

Author:

Boil Size: 26.48 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 3/23/2025 12:43 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2024 2:46 AM

Notes:

Author:

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: 2.7

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: 12/28/2024 12:13 PM

Notes:

Author:

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2024 9:15 PM

Notes: For Mash: don't forget to pre-heat tun!
then: add grains to 4.69 gal strike water @ 115 to reach 108 for ferulic acid rest
then: raise HLT to boiling, do ferulic rest for 10 min
then: add 1.25 gal of boiling water to mash tun to raise to 127 for protein rest
then: hold protein rest for 15 min
then: put mash tun on burner and raise to 154 for sacc rest, adding 1gal additional boiling water from HLT along the way to reach thickness goal
then: hold sacc rest for 90 min

Ferment at 64 degrees for 7 days, raise to 70 deg and ferment for 7 more.

1/9/10:

First brew. 1.5L starter made 2 weeks prior because I expected to be able to brew before then. Step mash using current system was a giant pain in the ass -- overshot the ferulic acid rest, so had to add cold water + stir to get it right. Then slightly struggled to hit the protein rest, put the tun on the burner (thought this was fine since it had clearly been fired before I had it!) and it caught fire and made horrible smoke. So had to take it off the heat and thin the mash out more than intended with boiling water. No way to get to sacc rest without decocting, so that's what I did -- first decoction of around 2 gal got to 149, so I'm calling that an unscheduled beta rest, second decoction got to 154. Lesson learned -- no ferulic rests on this setup, honestly probably no step mashes period. It's just too fidgety without precise temp control and without the abillity to put the mash on the fire.

Hose for chiller had frozen solid so couldn't run the chiller. Had to no-chill in the garage overnight. Expecting reduced hop aromas/flavor and increased bitterness -- should be ok since IBUs were pretty low on this one. Pitched starter in the morning at 55 degrees, will heat to 64 over the course of the day. OG: 1.060ish (measured with Tilt -- forgot to pull sample).

Cold crashed after 2 weeks because the Tilt was saying it had overfermented to 1.010 and was worried that the diastaticus infection that had claimed my tripel was going to get this beer too. Finally got around to kegging on 2/4, and the hydrometer is measuring the FG at 1.014 -- definitely a bit of a discrepancy. Hydrometer is definitely accurate (tested in water), so I can only assume that the tilt was giving iffy numbers. Some pretty odd aromas/flavors in the finished beer but no diacetyl (did forced VDK) and it had already been in the freezer for 2 weeks so just going to run with it. Enormous amounts of banana (maybe too much). Hopefully the off aromas age out and the banana mellows out.

Author:

Jim Boudreaux

Boil Size: 8.36 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 11/3/2024 9:37 PM

Notes: Before the start of the brew day...
* Yeast with starter is up and ready to go
* Brew Commander is programmed for the brew
* Mill Grains, with gap between grain rollers set at 1.130."
* Salts should be measured and in a small bottle

BREW DAY (Saturday, March 8, 2025)!

With the grain basket in place, fill kettle up to exactly 8.4 gallons with distilled water. Now remove the grain basket.Then add the water salts directly to the kettle, in amounts specified in the recipe, and mix thoroughly.

Now replace the grain basket.

MASH-IN (Start 45 minute timer)
The strike temperature for the grain is 146 deg F. On full power, heat the water to 149 deg F. Switch off the heat, then mix in the grist, stirring constantly. Temperature should drop to 146 deg F. Allow to rest for 10 minutes after the temperature is stabilized.

Stir mash after the 10 minute rest, then measure pH. if pH is above 5.35, adjust pH with acid, just 1 ml at a time, until pH is correct.

Open valve, turn on pump to recirculate liquid. Switch heat back on, at 80% power. Adjust rate and allow the mash-in to continue for the remainder of the 45 minute duration.

At the end of the infusion mash step, temperature will ramp up to saccharification rest temperature, which is 155 deg F. Mash for this saccharification rest will continue for 30 more minutes.

MASH-OUT
At the end of the saccharification rest, mash temperature will ramp up to 168 deg F, and remain there for 10 minutes.

Turn off heat and pump.

DRAIN WORT FROM GRAIN BASKET
Lift the grain basket and hang on side of pot. Allow to rest 15 minutes.

While wort is draining into the bucket, start heating the wort in the kettle to a boil. Start ramping to boil using pre-programmed boil steps. Heat should be set to 100% power.

Immediately after the ramp-up begins, close all valves, then carefully remove hoses from the pump/pot and drain this into bucket.

After the 15 min draining of the basket is complete, add the drained wort from the tubing into the bucket, then to the rest of the wort in the kettle.

TAKE A MEASUREMENT OF THE VOLUME OF WORT IN THE KETTLE,
and measure pH.

***MPORTANT!*** While wort temperature is heating up to boiling, connect plate chiller and all related items for recirculation.

BOIL (reread this several times)
This is a 90 minute boil. Hops will be added at various stages, including a whirlpool hop addition at a lower temperature (175 deg F. Servomyces and Super Moss will be added at 20 min before the end of the boil.

HOP ADDITIONS TO BOIL
(Time remaining in boil is shown below)
First addition - 90 minutes
Second addition - 20 minutes
Third addition - 10 minutes
Fourth addition - 1 minute

END OF BOIL
At the end of the boil, open valves and initiate recirculation through the wort chiller and the whirlpool. Use chiller to bring temperature to about 185 degrees, shut off the cooling water, then let the temperature drop about 10 degrees to 175 deg F.

WHIRLPOOL
With wort temperature at 175 degrees, add the whirlpool hops, and continue whirlpooling at this temperature. (Whirlpool duration is 15 minutes.

COOL DOWN
Turn on hose water to the chiller, and allow recirculation to continue until the temperature of the wort is as low as it will get, preferably below 70 deg F.

TRANSFER CHILLED WORT TO FERMENTOR
With the oxygenation system in place, transfer the chilled wort into the fermentor. Add the BrewZyme to the wort as it fills the fermentor.

FERMENTATION CONSIDERATIONS
* Be sure to add BrewZyme as wort is transferred to fermentor
* Add yeast culture after BrewZyme is mixed in

Author:

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 3/2/2023 8:33 AM

Notes:

Author:

Boil Size: 26.68 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.4

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: 5/27/2024 4:48 AM

Notes:

Author:

Boil Size: 19.2 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3.65

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: 3/16/2024 5:06 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2024 4:18 PM

Notes:

Author:

Genus Brewing

Boil Size: 7.93 Gallons

Boil Time: 75

Boil Gravity: 1.044

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: 3/2/2024 7:56 PM

Notes:

Author:

tom.regier@gmail.com

Boil Size: 7.65 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 1/27/2024 4:13 AM

Notes:

Author:

Steven Graham

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 11/25/2023 4:05 PM

Notes:

Author:

feroracle

Boil Size: 26.2 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: 9/26/2023 10:47 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 70

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: 9/22/2023 2:02 PM

Notes:

Author:

CCRhea

Boil Size: 2.02 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/15/2023 1:09 AM

Notes: .5 LBS Dark Cherries