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

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 3/3/2025 4:40 PM

Notes:

Author:

Boil Size: 522.5 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 8/19/2025 12:12 AM

Notes:

Author:

Gabbro99

Boil Size: 26.83 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 166.8 g

Creation Date: 8/6/2025 6:47 AM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 59

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: 6/21/2025 12:55 PM

Notes:

Author:

whisdisc@telus.net

Boil Size: 2150 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 77

Mash Thickness: 3.13

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: 6/3/2025 6:51 PM

Notes:

Author:

Brandon Capps

Boil Size: 600 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 83

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: 5/31/2025 11:26 PM

Notes:

Author:

Dave Y

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 84

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: 5/20/2025 8:30 PM

Notes: --Brewed 2nd time, 09/28/2025.

Grain crush at 4 / 2.25 as before. Same yeast, but this will be the 3rd pitch, 2nd was a 7.5 gallon Märzen (droughtfest 3 2025) brew.

Mashed in at 152 for single infusion. Reduced power to 45%.

Took PH and at about 45m in, got 5.22, mixed and it jumped to 5.6 !!! added just a little bit of acid blend to get it under 5.5 - we will call it 5.4-ish and go.

About like last time, I got about 1.041 from the mash after 90 minutes. got 2 consecutive equal readings and went to the mash out at 169. I lifted the basket and vourlaufed set the kettle to 169 at 85% power. after about an hour, got

1.053. Drained to get volume and start the sparge.
sparged to about 7.7 gallons, have 1.043 on the refractometer.

Added sparge water to the malt pipe that was draining into the bucket, will add this to the wort before the boil.
1.039 is my pre-boil target.
Got several readings higher than 1.044, cleaned the refractometer got 1.041 again. added new 'sparge' wort and a pint of sparge water. got a few more higher readings, cleaned the refractometer and finally saw 1.039.

holding steady for the boil.
(notice the brewers friend IBU calculator is at 29, should be 35...
changed the finishing hops to 10m, & 20m for Mittlefrüh

started the boil, was cleaning glycol chiller and found a leak. accidentally turned off the countdown timer. guessed about 10 minutes in, and reset the timer (26 minutes countdown for 5m before 2nd hop addition).

I got through the boil uneventfully, and took a few extra seconds each step- 2nd hop, 3rd hop, flame out so I should be closer to SG and 35IBU.

chilled, t/f to fermenter and set up for pressure. Dropped the tilt in while chilling and got 1.050. Pitched yeast at about 75F, still chilling, stirred and let set. Still 1.050.
chilling to 56F ... ish

Pitched about 5PM. First sign of activity on the Tilt is around Midnight.

9/29: AM - 1.044 19:00: 1.037 at about 9.5psi
9/30: AM - 1.030 again, about 9.5psi. 20:00 - 1.022
raised temp to 58F
< checked by charging the fermenter to 15 psi, and it leaked at the lid in the rear :-( it's hold 9.5 so I'll go with that >
10/1: AM - 1.014. Noon - 1.011

sample- a bunch of yeast but, it's right in line with before.
giving it an hour or so to ensure it's stable and will begin to cold crash.

Temps too warm for a full cold crash. Lowest I saw was 41F.
harvested yeast, and kegged on 4 October, 2025.
F.G. : 1.009 so ABV will be about the same as batch 1.

2nd sample was about the same as the sample from batch 1.

NOTE. had a LOT of bubbles in the keg, despite only having about 10-12 psi through the 4 day fermentation and 2 days of colder temps.

Put on low pressure gas straight away after purging.

--Brewed 06/03/2025

grain crush at 3.8 pils, 2.25 rye.

mash in at 112, dropping to 111 for a beta-glucan rest ~20 minutes.
Target was 105, however the water wouldn’t cool, left it rest on recirculation for 1 hour and no drop in temp.

did 30 minutes at 112 down to 110, raised to 152, ~ 8-10 minutes-ish. lifted/drained the basket and temp dropped to 143 :-O
raised temp to 154, power at 45%
+15 min. 1.026
+15 min. 1.034
+15 min. 1.038
+10 min. 1.040

mash draining well, but wort is sitting on top of the grain bed during recirculation. When lifted, it drains quickly.

lifted the basket, raised temp to 169x92% power for mash out.
+15 mins. 1.042
+15 mins. 1.045
+30 mins. 1.048
(got called by Amex).

Began sparge; had 5.5 gallons in the kettle.
pulled the grain basket at 8 gallons exactly. Gravity:

1.037 - very close. will drain the malt pipe, boil 5-10 extra minutes

Boiled ~15 minutes to get 1.039, began hop schedule.
Boil was non eventful, ended up with about 6.1 - 6.2 gallons; I took the reading a few seconds after I started the transfer to the fermenter.

Using the Blichmann pressure fermenter. took a portion of the yeast and added wort directly to it and put in the starter beaker.

dropped in the tilt and got 1.053-1.054.
I pitched the Bavarian lager yeast harvested from the earlier Schwarzbier, east coast porter and Dunkel, but it was non responsive overnight. It sat in the fridge for at least 8 weeks, with a small layer of beer on top. I split half into the fermenter and half into the starter beaker.
No change overnight, so I pitched fresh package into the beaker.

6/4: There was pressure in the fermenter and gravity showed 1.051, so progress ? I pitched the fresh starter after about 12 hours in the beaker.

Once fermentation began, just before pitching the fresh culture, pressure had built up a few psi and it could have just been lag time. However the day after pitch, we had 15psi and steady bubbling in the airlock from the spunding valve.

On about the 6th, I started ramping up temps from 55F to 60F on the 7th. internal tilt temps didn’t go above 57 for all of the 7th, so I plugged the heating element in.

6/7 & 6/8: on the 7th, fermentation had slowed greatly, starting the day at 1.017 and staying there most of the day and into the evening, flashing to 1.016 and back. about 0945 on the 8th, showing a steady 1.015. spunding valve activity minimal but the yeast appears to still be working.

6/10: began cold crash at 1.013-1.014.
6/12: cold crash got to about 38 on the tilt and 37 on the temp sensor. Maybe colder, tilt green stopped sending data overnight and won’t wake up.

Considering FG 1.012 and will keg.
Kegged on the 12th of June, hit it with 10psi of CO2.

Tasting notes:
sampled 13 June, 2025.
There’s definitely rye in this beer.
Aroma is classic noble hops, floral being the dominant character.

Grainy, rye flavor:
It’s prominent when it’s cold in the palate intro and persistently in the finish, giving a strong spicy contribution reminiscent of black pepper. I think 25% rye in this beer is probably too much, as it’s not as subtle as I’d like. I’d throttle back to 15%.
Otherwise it’s a kind of German Pils, balanced bitterness, not too malty, not too hoppy, good body, flavor is not malty sweet. So, drinkable, but you may get that peppery finish on the beer.

Author:

Dougie Orr

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 136.0 g

Creation Date: 5/11/2025 5:06 PM

Notes: Great conditioning & flavour - I hope
I’ve finally managed to consistently brew stouts & porters with a wee bicarbonate of soda

Author:

Open Ended Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 4/22/2025 6:13 PM

Notes:

Author:

Metro Brewing Co.

Boil Size: 17.31 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 0.72

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 4/15/2025 6:51 PM

Notes:

Author:

Boil Size: 60.7 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 9/29/2022 3:34 AM

Notes:

Author:

P2Brewing

Boil Size: 12.58 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 12/27/2024 11:33 PM

Notes:

Author:

Geefunk

Boil Size: 385 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 77

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: 12/3/2024 6:36 PM

Notes:

Author:

Boil Size: 24.31 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 126.9 g

Creation Date: 9/28/2024 9:35 AM

Notes:

Author:

sloughbrewer

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 10.7 oz

Creation Date: 9/23/2024 9:49 PM

Notes: Had a great Rallar Amber on Viking Cruise and attempting to clone. Can't find much on line so doing a basic amber to see where we are. More tweaks to come --probably in the yeast!

5 Gallons with Whites Lab Wpl 001 and 5 with Nottingham to compare

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.094

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: 8/17/2024 8:22 AM

Notes: *** 2014-08-17*** ไม่มี Cascade 10g เลยใช้ Chinook 6g แทน ต้ม 60 นาที

วิธีการลดความขมใน IPA:

1. ลดปริมาณฮ็อปส์ที่ใช้สำหรับความขม
• ปกติแล้วฮ็อปส์ที่ใช้ในช่วงต้นของการต้ม (60 นาที) จะเพิ่มความขมของเบียร์ ดังนั้นให้ลดปริมาณฮ็อปส์ที่ใส่ในช่วงนี้ลง เช่น:
• Cascade Hops: ลดจาก 20 กรัมเป็น 10 กรัม (หรือประมาณ 0.35 oz)
2. เพิ่มฮ็อปส์ในช่วงท้าย (Late Addition Hops)
• การเพิ่มฮ็อปส์ในช่วง 10-15 นาทีสุดท้ายจะช่วยเพิ่มกลิ่นและรสผลไม้โดยไม่เพิ่มความขมมาก
• คุณสามารถใช้ฮ็อปส์กลิ่นผลไม้ เช่น Citra, Mosaic, หรือ Amarillo เพื่อเพิ่มความหอมและรสชาติผลไม้ โดยไม่เพิ่มความขม
3. ใช้วิธี Dry Hopping
• การเพิ่มฮ็อปส์ในช่วงการหมัก (Dry Hopping) จะให้กลิ่นผลไม้และดอกไม้ที่หอมสดชื่น โดยไม่เพิ่มความขม
• สำหรับสูตรนี้ แนะนำให้ใช้ฮ็อปส์อย่าง Citra หรือ Amarillo สำหรับ Dry Hopping ประมาณ 20-30 กรัม ในช่วง 7-10 วันหลังจากการหมัก

สูตรที่ปรับแล้วสำหรับ American IPA ที่ไม่ขมมาก (20 ลิตร):

วัตถุดิบ:

1. มอลต์:
• Pale Ale Malt: 5 กิโลกรัม (11.02 ปอนด์)
• Crystal Malt (Caramel 60L): 300 กรัม (0.66 ปอนด์)
2. ฮ็อปส์:
• Cascade: 10 กรัม (ลดจาก 20 กรัม เพื่อให้ความขมลดลง)
• Centennial: 10 กรัม (ใส่ตอนต้ม 30 นาที เพื่อเพิ่มกลิ่นหอม)
• Simcoe: 20 กรัม (ใส่ตอนต้ม 10 นาที)
• Amarillo: 20 กรัม (ใส่ตอนต้ม 5 นาที)
• Citra: 30 กรัม (ใช้สำหรับ Dry Hopping หลังหมัก 7-10 วัน)
3. เสาวรส:
• Puree เสาวรสหรือผลไม้สด: 500-1000 กรัม (0.5-1 กิโลกรัม) ใส่ในช่วงการหมักรอบสอง
4. ยีสต์:
• American Ale Yeast (Wyeast 1056 หรือ Safale US-05)

ขั้นตอนการทำ:

1. ทำตามขั้นตอน Mash และการต้มปกติ
2. ลดปริมาณฮ็อปส์ที่ใช้ในช่วง 60 นาที แต่ยังคงเพิ่มฮ็อปส์ในช่วง 10-5 นาทีเพื่อเพิ่มกลิ่นผลไม้
3. เมื่อหมักไปประมาณ 7-10 วัน ให้เติมเพียวเร่เสาวรสหรือผลไม้สดลงไป
4. ทำ Dry Hopping ด้วย Citra hops ประมาณ 30 กรัม
5. บรรจุขวดและหมักรอบที่สองตามปกติ

Author:

K-Bonz

Boil Size: 119 Gallons

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 77

Mash Thickness: 1.29

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: 8/13/2024 11:21 AM

Notes:

Author:

Grifter

Boil Size: 2500 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2024 1:24 AM

Notes:

Author:

Luke Dragseth

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 2/11/2023 9:44 PM

Notes:

Author:

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 11/14/2022 2:11 AM

Notes: