Homebrew Beer Recipes | Page 15032 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 25.83 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

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: 8/11/2024 1:17 PM

Notes:

Author:

Boil Size: 4.07 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 49

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 6/27/2025 5:37 PM

Notes: - Take off 0.86gal prior to grain for sparge.
- Mash recirculation power 45%
- Add 1 oz mash hops
- Add 3 grams ascorbic acid to mash
- Goal mash pH 5.3.
- Boil 50 minutes, wait 10 minutes before first hops. Let hard break simmer down before adding hops or they will get stuck on sides.
- At 10 minutes remaining check pH for goal pH 4.9
- Goal BU:GU ratio ~1.0, leave wiggle room for IBU contribution from knockout time to not go over 1.2.
- Adjust knockout time to get to 170F and adjust whirlpool additions accordingly to keep IBU in range. If too long of a knockout drop whirlpool to below 165 for 0 IBU addition in whirlpool or shorten whirlpool time from 15 to 10 minutes.
- Oxygenate wort for 30 seconds.
- 210 billion yeast cells required
- Each pack reporting at least 110B so ~20 g yeast total should do.
- Ferment at only ~2-3 psi to not suppress ester formation
- Once within 0.05 gravity points of FG raise temp to75 F and let PSI climb to 10.
- Drop yeast after final gravity stable 3 days
- Drop temp to 50F and dry hop.
- Cold cash
- Add lactic acid to keg for final beer pH 4.5
- Add ascorbic acid to keg as antioxidant.
- Purge keg with CO2
- Force carb to 2.5 vol

##########Brew Day##########:
Kept at 153F mash consistently.
Mash pH 5.2
Post mash wort OG refractometer 1.057
10 minutes left wort pH 5.1
~2ml lactic added
Recheck pH 5, add 2ml more then hit pH 4.9
Takes ~2.5 minutes to drop 212 ->165
Whirlpool lasted about 15 minutes but only ~5 minutes of that was at 170F.
final wort pH 4.9, OG refractometer 1.065
For 50% brewhouse efficiency...
########Fermentation######
Pitched around 74F. Fridge set to 66F.
Day 0: tilt temp remained 73F for the next day.
Day 1: Tilt temp reflecting fridge temp. Less than 1 day went from 1.064->1.019. Raised tempt to 72F. Opened dump valve to allow yeast to settle.
Day 4: hit final gravity 1.015
Day 7: s/p 3 days at final gravity, drop temp to 50 overnight
Day 8: Dump yeast and dry hop. Ended up adding 1.49 oz riwaka, 1.31oz Amarillo, 1.39oz mosaic.
Day 11: s/p 3 days dry hoping. Cold crash to 34F overnight.
Day 12: Pull sample for pH. Worth pH was 4.9.

Hypothetically: Dry hopping charge estimated raising pH by ~ 0.2. But Carbonating to 2.5 volumes will decrease pH by ~ 0.2-0.3. Already partially carbonated since fermenting under pressure and charged to 15 psi when cold crashing. Would assume its half way there so additional CO2 would drop pH ~0.1-0.15. So shooting for lactic addition to get to pH 4.6-4.7 for final pH once carbonated to 4.5. Estimated will need 3mL lactic acid.
But prior to this pH was actually 4.3 so no lactic was added.
Add ascorbic acid to keg 3/5th tsp
Purge Keg with CO2
Keg beer
Force carb to 2.5 volumes. Currently measuring tilt temp at 40F so 12.3psi needed.

Final beer: pH 4.3, FG 1.015, ABV 6.4. Kegged 9/13/25.
Evaluation:
Improvements for future:

Author:

ryking13

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 57

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: 6/10/2025 5:42 PM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/7/2025 8:22 PM

Notes: Cent kegging
Type – Extract:
Batch size: 5 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 10 days primary, 10 days secondary
Original Gravity: 1.062
Final Gravity: 1.012
ABV: 6,59%
IBU: 30.03

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gal recipe you will need extra because of the fluid loss during the boil process
1b Caramel Vienne 20 Grain
1lb Caramel 10 Grain
1lb Rahr 2 Row Grain
.4lbs Carapils Grain
.4lbs Carahell Grain
6bs Golden LME
3oz Centennial Hops
1oz Citra Hops
1 Safale US-05

Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs LME and return wort to boil
Add 1oz Centennial hops and boil for 30 minutes
Add 1oz Centennial hops and boil for 15 minutes
Add 1oz Centennial hops and boil for 5 minutes
Add 1oz Citra hops and boil for 5 minutes
Remove pot and enough bottled water to bring the specific gravity to 1.062
Cool wort to 70 degrees
Add 1 pack of Safale US-05 yeast

Fermentation:
Primary 10 days, Secondary 10 days

Kegging:
Keg and set CO2 to 20psi for 4 - 5 days
Reduce CO2 to 5 - 7psi, pour and enjoy

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 5/28/2025 6:43 PM

Notes:

Author:

Loriana

Boil Size: 4.5 Litres

Boil Time: N/A

Boil Gravity: 1.053

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 50.3 g

Creation Date: 5/25/2025 6:19 PM

Notes: Cherry juice - carbohydrates 15,7g/100ml (sugars 11,4g/100ml)
Apple juice - carbohydrates 12g/100ml (sugars 12g/100ml)

Author:

Boil Size: 114 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2025 11:50 PM

Notes:

Author:

HoH Brewz

Boil Size: 3.5 Gallons

Boil Time: 40

Boil Gravity: 1.054

Efficiency: 53

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: 1/20/2025 12:58 AM

Notes: 1/19/25
Mashed at 146F for 1 hour (4pm-5pm)
Collected about 2+ gals
Batch sparged additional 1.5 gals at 150F
Pre-boil hydrometer = 1.051 @ 111F = 1.057
Boiled ~40mins
2oz Denali @ 1m
2oz Denali @ flameout
20 min whirlpool in snowbanks
Cooled outside (in snow) for 3 hrs
Collected 2.75 gals @ 1.070
Added 0.25 gals water to get OG
OG= 1.064 @ 62F = 1.064
Rehydrated 11g Lallemand American East Coast Ale Yeast (exp 03/23) in 100ml of water @ 110F
Pitched at 11:30pm @ 64F

After 3 days in low 60's and little activity; fermenter relocated to warmer area; temp raised up to 73F for a couple days; fermenter relocated back to original location and fermentation remained in upper 60's for 3 weeks.

2/16/25
Kegged 2.75 Gals
FG= 1.013 @ 68F = 1.013
~6.5% ABV

2/23/25
Serving at 9psi
Beer is tasty, but slight twang (yeast choice? ferm temp?)
Not sure single-hop Denali works w/ English pale malt by itself. Probably add other hops to the mix next time?

Author:

Boil Size: 7.61 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 1/2/2025 7:38 PM

Notes:

Author:

Eyeball

Boil Size: 12.3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

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: 12/18/2024 10:43 PM

Notes:

Author:

chekocernak

Boil Size: 157.8 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 80

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: 5/10/2022 12:55 AM

Notes:

Author:

Boil Size: 506 Litres

Boil Time: 60

Boil Gravity: 1.063

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: 5/11/2024 2:19 AM

Notes:

Author:

Boil Size: 210 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

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: 2/10/2024 2:14 PM

Notes:

Author:

thanva

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.141

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.79 bar

Creation Date: 1/29/2024 10:05 AM

Notes:

Author:

Boil Size: 36.08 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 11/15/2023 10:47 AM

Notes:

Author:

Chuck Roast

Boil Size: 8 Gallons

Boil Time: 60

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: co2

Priming Amount: N/A

Creation Date: 10/26/2023 11:35 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 75

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: 8/29/2023 6:34 PM

Notes:

Author:

Esal

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 5/21/2023 1:52 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 4/19/2023 11:13 AM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 3.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/6/2022 8:03 AM

Notes: Brewed 17/2/24

Pre-boil 1.045 (Target 1.044)
OG1.058 (estimate)

Mash pH5.50 (added 2ml acid)
Reduced mash temp to 62°C after 50mins.

700ml starter @ 1.037 (@ 21°C)
500g Candi syrup added to cube

2/3/24 Bottled 5 comp beers
4/3/24 Added to barrel with brett

14/4/24 Bottled. Tasting great, in balance, low-moderate sourness with leather, barnyard, and light fruitiness. Added fresh yeast. 5g/60ml. 205g Sugar per 300ml.

28/4/24 First taste. Needs to carbonate more and more time to condition. Otherwise tasting good.

16/5/24 Tasting much better and carbonated fully. Initially I thought it might be slightly oxidised but this flavour seems to have subsided.

2nd Place QABC (Sour beers) 2024
1st Place AABC (Sour and Wild Ale) 2024