Homebrew Beer Recipes | Page 15199 | Browse 320,000+ at Brewer's Friend

Author:

sydr90

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.14

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2025 9:23 PM

Notes:

Author:

Boil Size: 6.99 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2026 8:54 PM

Notes: Stir only at the beginning

Seems to be avoiding hot side aeration with recirc pump tubing

No apparent recirculation during the boil

Try to match output from grain bed with sparge rate to avoid compressing the grain bed

Virtually impossible to oversparge at this scale

60 min boil, try to minimize carmelization (rapid recirculation during boil)

Flameout, rapidly drop to 170.

Add whirlpool hops.

Whirlpool for 25 minutes while letting temp slowly come down.

Rapidly cool to 65.

Transfer to 6 gallon carboy for primary fermentation.

Put dry hops into keg. Purge keg with CO2 x3. Force transfer to keg with dry hops in place. Dry hop in garage for 5 days to avoid hop creep.

Force transfer to final keg for force carbonation.

Questions for Brian?
- How close are our water profiles?
- Does it make sense to make a "neutral" sparge profile and then add whatever we each respectively need to the neutral sparge profile?
- When to add whirlfloc?

Author:

Boil Size: 7.03 Gallons

Boil Time: 90

Boil Gravity: 1.054

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: 6.84 psi

Creation Date: 10/17/2025 3:26 PM

Notes:

Author:

blackhawk8200

Boil Size: 6.26 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 7/2/2025 11:52 PM

Notes:

Author:

Happy Hour Joe

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.3

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: 6/28/2025 5:33 PM

Notes:

Author:

Woozy

Boil Size: 33.6 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 38

Creation Date: 6/11/2025 1:21 AM

Notes: Ferm at 21c 1-2 weeks then dry hop with 42g Saaz dry hop near end of fermentation for 3 days
Chill and add tsp gelatine mixture to clarify 1 week

The priming sugar is for 9 Liters to 1.9 vol (12 bottles only) the rest in keg

Yeast starter 1.2L stirplate then count yeast to see if 139 Bill (and repeat if required)

Author:

Thébé

Boil Size: 4.2 Litres

Boil Time: N/A

Boil Gravity: 1.088

Efficiency: 100

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: 6/4/2025 4:33 PM

Notes:

Author:

Boil Size: 56.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 4/23/2025 7:02 PM

Notes:

Author:

BrewerNick

Boil Size: 195 Gallons

Boil Time: 60

Boil Gravity: 20.5

Efficiency: 84

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2025 4:38 PM

Notes:

Author:

rubberjohnny3000

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 3

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: 9/1/2023 12:20 PM

Notes: OG = 1.075

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 6.76 psi

Creation Date: 2/12/2025 2:22 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

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: 10/26/2024 7:10 PM

Notes:

Author:

Here2Braggot

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2024 5:43 PM

Notes: Obtained from https://denardbrewing.com/blog/post/Jadwiga/

Deviations from original Jadwiga recipe: RASPBERRY HONEY, Yeast, nutrients. Also going to juice the raspberries and add the pulp as the fruit takes a lot of space.

Post Ferment Plan
1. Once the gravity hits <1.025, add the following:
- dried rose hips.
-medium toast oak cubes, sterilize and remove harsh tannins by soaking 24 hours in vodka.
-frozen raspberries (in a sanitized muslin bag to facilitate removal)
2. Remove berries after 2 weeks to avoid excessive tannin addition. Allow oak and rose hips to remain in contact for 1 month.
3. Cold crash until clear. Protip: Cold crashing makes rose hips sink too!
4. Bottle. Enjoy immediately or age for 6 months to a year.

Author:

Boil Size: 55.7 Litres

Boil Time: 60

Boil Gravity: 1.071

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: 9/23/2024 6:00 AM

Notes:

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2024 9:09 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2

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: 4/10/2024 3:19 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 1/15/2024 7:54 PM

Notes:

Author:

Boil Size: 6.82 Litres

Boil Time: 40

Boil Gravity: 1.029

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: InvertSugar

Priming Amount: 42 g

Creation Date: 11/8/2023 6:20 AM

Notes:

Author:

M&A

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.003

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: 1/21/2025 12:18 AM

Notes: PS produces lactic acid from glucose

Mash at lower temp for more fermentable sugars (145F ?)

Glucose adjunct increases lactic acid (reduces pH by 0.2-0.3 at 2% glucose) and stone fruit. Assuming similar sugars as if DME-type recipes, 3.5oz DME / L (100g/L), then 2g / L or 40g in a 5gal batch. Add at flameout so it is sterilized.

Pitch rate: 1-1.5g/L (19-29.5g / 5gal) dry (can also rehydrate, but not make a starter)

Fermentation at 68-77F but more sour at higher end

Relatively low attenuation (70%). Idea of premature floculation. Option to pitch another yeast after primary fermentation to dry out the beer.

Option to pitch fruit or puree. Raspberry puree generated quick activity.

Author:

420 Brew

Boil Size: 17.5 Litres

Boil Time: 60

Boil Gravity: 1.001

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: 6/4/2025 8:11 AM

Notes: This is my go to recipe for homemade ginger ale which is possible to be bottled / canned without the fear of bottle bombs. As it is done from stevia, it is also very low in calories and alcohol.

With the amount of ginger in this, it will have that proper ginger beer kick.. it is not like your commercial ginger soda, like Canada dry, it is more close to Fentimans Ginger Beer or Mutemans Ginger Beer.

I would recommend not adjusting anything and try the recipe as is first, since this is already quite well balanced in my opinion.

Guide:
You need about 1.6kg of ginger to get 1.35kg of peeled ginger. I recommend peeling it with a spoon, it takes roughly one hour. I have also done this recipe without peeling, but it gives slight earthy taste note.

My final fermenter volume is around 17liters. I use 16 liters of water. I am using concentrated lemon juice, but of course natural juice would be even better. U could also consider using zest, but I have not tried it myself.

I heat the water into a boil with the mash basket inside and I add the lemon juice, stevia (let it dissolve) and then I add the peeled and blended ginger and remove the heat. This will kill the possible bacteria and wild yeast and dissolve the flavors from the ginger into the "brew".

I let the ginger "flavor" the wort overnight while letting it cool down.

During the next day I add the yeast, which will quickly ferment any possible sugars and will handle the priming.

Priming:
5g of sugar for 0.5L