Homebrew Beer Recipes | Page 60 | Browse 310,000+ at Brewer's Friend

Author:

Sean Dawson

Boil Size: 18.85 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2020 10:59 PM

Notes: Using http://brulosophy.com/methods/lager-method/

Starting at 12 c

Will ramp up to 19 c slowly after roughly 50% attenuation

Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 8:56 PM

Notes:
Brew Day - 2/26/2017
Pitched yeast at 65F and held for 5 days before slowly increasing to 72F.
Add Dry Hops/Flower - 3/19/2017
Bottle Day - 3/26/2017
Bottles Submitted - 4/18/2017
BJCP Private Judging - 4/29/2017

Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer!

Author:

blueflint

Boil Size: 3 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: N/A

Priming Method: priming sugar

Priming Amount: 2.25 ounces

Creation Date: 8/21/2012 2:40 PM

Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops.

Author:

Jim_in_Oregon

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 63

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: 6/6/2013 2:51 AM

Notes: Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try:

Added:
1) pH=5.2 buffer in mash
2) Used leaf hops in boil which extracted a lot of wort.
3) Used a new hydrometer as my trusty one broke. Hope it's calibrated.
4) Probably still need to slow down on the sparge.

Always get great attenuation with the French Saison yeast.

Aroma is very strong of basil, but not unpleasant. Saison character dominates palate.

Next time, I'd back off on the basil to 1.5oz.

Author:

Huff

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 7:46 AM

Notes:

Author:

eric_per

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: sugar

Priming Amount: 200g - 17 liter

Creation Date: 5/5/2016 7:29 AM

Notes: Should have put the flavours in the end of boil not the beginning...

Ferment: 2016-05-03
Secondary: 2016-05-12
Bottling: 2016-05-16

OG: 1.050
FG: 1.010
ABV: 5.3%
17 Liters

Author:

Blues N Brew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2013 1:05 AM

Notes: Pitch starter @ 62*F raise temp to 80*F over 1 week

Add sugar to primary @ high krausen

cold condition for 3 weeks @ 32*F

bottle condition @ 78*F 2 weeks then 40*F 6 weeks

(Duvel Clone)

Author:

braunbp

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2017 12:13 PM

Notes: 9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time.

4 vanilla bean in vodka add to secondary for 7 days at least

add lactose in the last 10 minutes in the boil.
t

Author:

Fuchi_jeg

Boil Size: 11.99 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 51 ° F

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 9/23/2020 10:28 AM

Notes:

Author:

TheGecko

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 12:33 PM

Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day.

Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3.

After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7.

Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation.

NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point.

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 90

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: 7/20/2012 2:18 AM

Notes:
Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.

Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.

Author:

Doominator

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: DEXTROSE

Priming Amount: 165g

Creation Date: 10/20/2013 5:25 PM

Notes:

Author:

ebowleper

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 11/22/2015 5:08 AM

Notes: -5 Gallons of Apple Juice, Tree-Top Brand
-2 cans of Apple Juice Concentrate, Tree-Top Brand
-~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins)
-Yeast Nutrient
-Pectic Enzyme
-Danstar Nottingham Ale Yeast

Primary Ferment: ~2 weeks
Secondary Ferment:
Bottle Condition:

Original Gravity = 1.060 (aiming for ~7.88%abv)
Gravity after one week* = 1.022 (4.99% abv)
Gravity after two weeks** = 1.000 (7.88% abv)
Final Gravity = .998 (8.14% abv)

*Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible.

**Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones...

[Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]

Author:

Brew by Andre

Boil Size: 60 Litres

Boil Time: 15

Boil Gravity: 1.085

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 1:29 PM

Notes:

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 8:30 PM

Notes: can use White Lab, WLP 800, or when not available WLP 802

Author:

Dustydust

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/2/2017 12:08 AM

Notes: From "Can You Brew It" on The Brewing Network. 11/22/2010 episode. Tasty and Jamil's 5th attempt to clone arrogant bastard. Jamil considered it cloned, but they couldn't consider it cloned on the show because Tasty thought the special b percentage was slightly off. Jamil thought the only difference was that the original had been pasteuraized.

http://www.thebrewingnetwork.com/post1634/.
Recipe given at 28:30 mark.

I've brewed this and I also believe this is cloned. I didn't try this side by side with Arrogant bastard, but I've had a lot of Arrogant Bastard. You could have told me this clone was Arrogant Bastard and I'd have believed you. Next time I brew this I'll compare them side by side.

Tasty expects 6 gallons in boil kettle at end of boil. He racks 5.5 gallons to carboy.

Author:

rgrosholz

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: 12lbs

Creation Date: 8/9/2013 1:11 AM

Notes: Use decotcion

Author:

Tony Giannasi

Boil Size: 7.45004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

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: 2/17/2012 6:12 PM

Notes:

Author:

Catnip Brew

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 9:00 AM

Notes: Mexican Lager Yeast White Labs WLP940 2 pakker

Zest of two limes was added in the last 15 minutes of the boil

Fermented at an average temp of 14 degrees for 8 days

Conditioning for 30 days.

Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.

Rognli's Close To Corona
OG = 1049
FG = 1012

Bryggesystem: Speidel 20l

Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.

Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.

Alt kjøres i kvern med 1.2 mm

Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.

Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.

CaSO4 i skyll - 1 g.

Vann i Kjele = 26l
Skyll = 5l

Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78

Kok:
90 min på 101 grader + 2 drpåer foam Control

Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.

Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.

Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader

10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.

Modning:
2 mnd. på 2-4 grader

Nyt! (med en dråpe lime ;) )