Homebrew Beer Recipes | Page 84 | Browse 310,000+ at Brewer's Friend

Author:

fourstecker

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 11/7/2012 9:58 PM

Notes: *Based on BeerSmith Podcast 48 -Oktoberfest and Marzen Beers with Gordon Strong

link: https://www.youtube.com/watch?v=eDFdHUHap-4&list=UUIDBbUuevoABkbcaqwq7HRQ&index=1&feature=plcp

Notes:

Fermentation - pitch at 46 or 48, keep below 50. Diacetyl rest probably not needed. At secondary, near freezing. 32 to 35 range. "Get a better lager character the closer you get to freezing". Let it sit 6 to 8 weeks at lagering temp. Decent after 1 month.

If yeast has not fully flocculated, add gelatin, or transfer to another keg. Needs to be clear, sparkly.

Fairly well carbonated

Ensure it is well attenuated

Decoction mash as alternate to step

Author:

ryeguy88

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2014 7:54 AM

Notes:

Author:

MarcBrew

Boil Size: 6.2 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 63

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 2:02 AM

Notes: ferment @ 68degrees for 2 weeks. Rack. Cool condition @ 50 degrees for 2 weeks. Raise to 68 degrees for 1 week. Keg

Author:

Umoyk

Boil Size: 17 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Honey

Priming Amount: 150.3 g

Creation Date: 3/6/2013 12:44 PM

Notes: The unpasteurised honey is added after 2 days of primary fermentation.

Author:

jasonclick

Boil Size: 7.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: 2.4 volumes

Creation Date: 4/22/2013 1:32 PM

Notes:

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2016 2:16 AM

Notes: To brew this Oskar Blues Dale’s Pale Ale homebrew recipe, perform an infusion mash at 151° F (66° C) for 90 minutes.

Ferment at 70° F (21° C), then condition in secondary on dry hops at 60° F (16° C) for at least one week.

For 5 gallons (19 L)
10.5 lb (4.76 kg) Maris Otter pale malt
0.5 lb (227 g) CaraHell malt (Weyerman)
1.25 oz (35 g) Northern Brewer pellet hops, 9% a.a. (60 min)
0.75 oz (21 g) Columbus pellet hops, 13.9% a.a. (15 min)
1.5 oz (42 g) Centennial pellet hops, 10.5% a.a. (0 minutes)
1.0 oz (28 g) Cascade pellet hops (dry)
California Ale yeast

Original Gravity: 1.062
IBU: 66
Boil Time: 90 minutes
Efficiency: 75%

Extract Option
To brew this Oskar Blues Dale's Pale Ale homebrew recipe with extract, substitute pale malt for 8.5 lb (3.86 kg) light malt extract syrup. Crush and steep specialty grains in 160° F (71° C) brewing water, dissolve extract, and proceed with the boil.

Author:

Jodi

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2012 12:53 PM

Notes:

Author:

onewayjose

Boil Size: 7.66 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.46

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 7:00 AM

Notes:

Author:

=KCN=

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 1/22/2016 9:55 AM

Notes:

Author:

Catnip Brew

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2017 12:49 PM

Notes: http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf

Author:

Peter Sloterdijk

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 2:56 PM

Notes: met koffie Yirgacheffe(etheopië)
35 seconden gemalen 0.6 liter koffie gemaakt
100 ml op 10.7 liter toegevoegd

Author:

Focker

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.168

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 1/19/2013 12:40 AM

Notes:

Author:

Homebrew Fanatics

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2017 11:15 PM

Notes: Notes taken directly from original source...

Yeast/Fermentation:

Yeast Options
Wyeast 3278 Belgian Lambic Blend
Wyeast 3763 Roeselare Ale Blend
White Labs WLP655 Belgian Sour Mix 1
White Labs WLP665 Flemish Ale Blend

"...An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging."

Author:

HelloBubba

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2012 11:39 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 79

Mash Thickness: 3.48

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 7:05 PM

Notes: This is the re-brew of a Pils that placed 3rd in the 2018 NHC first round in San Diego. The goal was something similar to Ayinger's Bavarian Pils. This beer was lucky enough to place 1st in the 2018 NHC Final Round.

Note: the Pils malt used in this recipe is Weyermann Barke Pils. Give it a try.

Additional fermentation/lagering notes: with the high pitch rate this beer completes primary fermentation (aka gravity stabilizes) in less than 10 days at which point you can keg it. On about day 7 or 8 I let it rise to a maximum of 62F to make sure it gets to terminal gravity. I lagered it in my keezer at 38F for 4-5 weeks, but if the brewday and fermentation went well it will taste very good sooner than that. If you use gelatin as I do it will taste great by 2 weeks in the keg.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 8:01 PM

Notes: http://fermentologist.blogspot.com/2015/01/juicy-ipa.html

Author:

Boil Size: 5.25 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 4:34 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2013 6:46 PM

Notes:

Author:

Tackledorange

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 8.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 8/16/2018 10:46 PM

Notes:

Author:

mechamaniaboy

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 63

Mash Thickness: 3

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: 5/31/2018 2:53 PM

Notes: I contacted Camden Town Brewery last week telling them that I wanted to clone their beer and they were very helpful. Somehow I managed to delete the email as soon as I read it. They confirmed that the Magnum is only for bittering and they get about 20 IBU's from it. The rest of the IBU's are made up from equal amounts of MOSAIC, CHINOOK & SIMCOE in the late boil. They dry hop with all three hops at about 5.5 grams per liter. However they don't use an equal amount of each one of the hops they use 2 parts and 1 part each for the other two. I'll ether email them back or make a guess, I've got a week or so before I need to worry about dry hopping. Anyway I'm going to go with the following: