Homebrew Beer Recipes | Page 1851 | Browse 325,000+ at Brewer's Friend

Author:

Granero'd Homebrew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2018 7:22 PM

Notes: (Rahr 2-Row)

Author:

Boil Size: 4.82 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 136 g

Creation Date: 1/8/2025 11:48 PM

Notes: Specifications: (from the original 5.5 gal recipe)

Yield: 5.5 U.S gallons (20.82 L)
Original Gravity: 1.059 (14.5° P)*
Final Gravity: 1.006 (1.5° P)
ABV: 8.5 , IBU: 30 , SRM: 3 , Boil Time: 60 minutes, Efficiency: 75%

Directions: (from the original 5.5 gal recipe)

*Note on the Original Gravity: 1.059 (14.5° P) with kettle addition of sugar, 1.066 (16.25° P) with primary addition of sugar, 1.070 (17° P) with priming sugar. Using reverse osmosis water treated with 1 gram calcium sulfate per gallon (0.26 g/liter), mash grains at 147° F (64° C) for 60 minutes. Raise to 151° F (66° C) and hold another 30 minutes. Mash out at 168° F (76° C) for 10 minutes. Collect wort and boil for 60 minutes, adding 1 lb. dextrose to kettle for 15 minutes before knockout. Chill to 64° F (18° C) and oxygenate wort. Pitch active yeast starter. A day after high kräusen is reached (usually 3 to 4 days from pitching) add 12 oz (340 g) dextrose to just enough water to dissolve. Boil the solution 10 minutes, cool briefly and add it directly to primary. Allow primary temperature to rise from 64° F to 78°F (26° C), applying heat if necessary. When final gravity is reached, usually after about 8 days, add (or rack onto) gelatin fining solution and crash to 32° F (0° C). Hold at this temperature for 21 days. Rack clear beer and blend thoroughly with a solution of 8 oz (227 g) dextrose and a dose of fresh yeast (an active starter of the Belgian Golden strain, or properly rehydrated Champagne dry yeast). Bottle in sturdy brown bottles. Keep bottles at 75° F (24° C) for two weeks to allow for carbonation. Chill a bottle and verify carbonation has reached around 4 volumes. If this is the case, cold-store remaining bottles for six weeks at 40° F (4° C) to allow beer to smooth out and mellow.

EDIT:
Adjusted grain bill for reduced brewhouse efficiency of 70%.

Author:

Dynamo22

Boil Size: 15.91 Litres

Boil Time: 30

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2023 8:18 PM

Notes: if flaked rye is expensive just get flaked barley. prob never use flaked rye again anyway

45–50°C — 15–20 min (optional)

Helps with rye, improves lautering

62–65°C — 60–90 min

Main conversion

Leaves dextrins → high FG

72°C — 10–20 min

No Boil (Most Traditional)
Heat wort to 85–95°C Do 20 min boil here at these temps

Do not boil

Cool and pitch yeast

A) Juniper tea (for flavour + aroma)
Crush 1–2 teaspoons dried berries

Steep in 1 litre of 80–90°C water for 10–15 min

Add the tea to the mash or to the wort before heating

This gives you the branch flavour — piney, resinous, clean.

B) Crushed berries in the mash (for tannins + antimicrobial effect)
5–10 berries per 10 L batch

Lightly crush

Add at mash‑in

This gives you the branch bitterness and the preservative effect.

3/4 block of yeast but prob full block because its btter to have more and it wont cause overpitch problems anyway. actually 25g

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

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: 12/3/2021 9:01 PM

Notes: ==============================
12/3/2021

REPACKAGING Umbrella BSG Sitiva brew into a new hazy featuring Julius huell melon and possibly mosaic and galaxy. these are all hops gifted to me by pixelperfectbrewing. the hops all have dates on them (should record that here) and are packaged well.

will plan to hop with only julius and huell and see how it is. if too bland finish off with 2oz mosaic and 2 oz galaxy.

going to also use hothead or maybe voss for this on time crunch before christmas. will pitch 1st round dry hop same time as yeast.

==============================
12/3/2021
still need to fill in FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.

==============================
???
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho

==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.

also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY

pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.

TODO : need to fill in AA on sitiva

==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

TMac54

Boil Size: 7.6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 7/7/2021 12:55 AM

Notes: Dry hop days? (check barometer and chief)
whirfloc yes
2 yeast packets?

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 8/8/2020 10:07 PM

Notes:

Author:

dnezmusic

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 79

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/16/2020 4:27 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2019 1:20 PM

Notes:

Author:

St Boni Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

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: 7/14/2019 6:39 PM

Notes:

Author:

Numbnutz00

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 60

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: 5/19/2019 3:48 PM

Notes:

Author:

nilladelux

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2015 8:43 PM

Notes:

Author:

Savemeone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2017 5:17 AM

Notes:

Author:

Eastern Christiania Brewery

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 58

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 3:28 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 11:20 AM

Notes:

Author:

Lea Gardsbryggeri

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 5:35 PM

Notes: Brygga 08.11.16
Krydder kokes i humlepose siste 10min
40 g sjokoladenibs i humlepose på dag 7
FG 1020
Vol: 5,5
Gang 2

Author:

kiwifirst

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 4:01 AM

Notes: US05 Slurry
1L starter
2L Starter

Author:

IamScott

Boil Size: 82.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/5/2016 3:44 PM

Notes:

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2015 10:42 PM

Notes:

Author:

kmosand@gmail.com

Boil Size: 135 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 8:50 AM

Notes: 7x11 gram T 58
Priming: 6 gram sukker pr liter

Author:

Turtl Haus

Boil Size: 12.6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.125

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 2:57 AM

Notes: *gradual hop addition starting @ B+40min until B+50min.