Homebrew Beer Recipes | Page 998 | Browse 310,000+ at Brewer's Friend

Author:

erictodd

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.35

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: 5/17/2019 4:13 PM

Notes: Malts: The three malts chosen are for the traditional barley/wheat balance of a Lichtenhainer, the pilsner added for a few extra points of gravity added as inoffensively as possible. The oak-smoked wheat is in consideration of the fact that smoked paprika tends to be smoked with oak rather than most smoked malts which tend to be beechwood, or something like cherry. With the added spices in secondary, I hope not to overwhelm the flavour profile too much. Vienna, seemed a good, reasonably traditional, sweet base malt choice with adequate DP to handle the conversion, and to balance the sour, as it's meant to be lightly sour. There is also less smoked wheat, both to avoid a stuck mash, and to keep the paprika+smoked malt combo from overloading the senses on smoke.

Hops: The Hallertau Mittelfruh is a (sort of) traditional, Noble hop with low bitterness, and a spicy profile, should mesh well with the herbs and spices to be included.

Cultures: Depending on the ability of the lab, and the souring techniques we ultimately learn in class, the Lactobacillus 5335, and the German Ale 1007, both from Wyeast, were the recommended cultures for a Lichtenhainer, hopefully preserving the light sour flavour, and the equally light fruity estery profile of the finished beer. Boil 10 minutes, no hops, before transferring. Add Lactic acid to bring pH to 4.5 and pitch Lacto. Allow Lacto culture to decrease pH for about two days at 80F, looking for a pH of ~3.7, before boiling again, with hops, and pitching the German ale yeast, to ferment rest of the way out at 66F.

Water: Changed very little from the standard lab water profile, except to ensure sufficient calcium, and to adjust the pH into the appropriate range. Higher chloride to enhance malt sweetness, middling Magnesium to tangle with the sour, and lower pH in mash to appropriate range.

Mash: BJCP guidelines suggest a dry end product, and finish on tasting, as well as a medium to medium-light body. The mash is scheduled with that in mind. As it should ferment out to ~1.011, the short protein rest hopefully maintains the body a bit, and keeps the 40% wheat grain bill from gumming up the works.

Spices: In the secondary, in complement to the smoked and sour profile, with the sweeter malt heavy recipe, I hope to add paprika (a dried sweet red pepper), rosemary (a piney, pungent, woody herb). In an already busy context, I recognize that this could be a dangerous combination, potentially vegetal if aged too long, but if carefully blended and portioned would make the beer a powerful complement to lightly-flavoured, but heavily-marinated protein and plant-based foods. Might as well balance that with a beer of appropriate intensity (right, vegetarian friends? right?!). As an estimate, 1 oz. of each in the secondary left to soak in.

Author:

4Gs Brewing

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 6:31 PM

Notes: Fermentation was done in the first floor bathroom because it's the warmest room in the house.

Author:

HighVoltageMan!

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

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: 12/28/2015 12:48 AM

Notes:

Author:

Alice MotlerHops

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 6.18

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 9/8/2021 10:31 PM

Notes: PROTEIN REST -10MIN - 50°C
EMPATAGE - 60MIN - 68°C
MASH OUT - 10MIN - 76°C

30 LITROS DE AGUA
ACIDO FOSFORICO 14 ML
SAL 2,5gr

PH 5.4

Author:

Mark

Boil Size: 11.5 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: Corn Sugar

Priming Amount: 4oz per 5 Gallons

Creation Date: 10/25/2012 10:43 PM

Notes: Strike 174 for 7 Gallons
Mash 153-154

All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus

Fermentation stopped at 4% alcohol added extra yeast did not re ferment

3 jalapeño, 1 ghost - no seeds added to 5 gallons for 4 days then one ghost pepper for one day

Other 5 gallons three jalapeños for 4 days

Author:

Jason brew lab it

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 1.94 bar

Creation Date: 5/8/2020 10:08 AM

Notes:

Author:

Mazsi

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 66

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 190.8 g

Creation Date: 2/4/2020 6:50 PM

Notes: Kettle sour:
-pre acidify: 4,8-ig legalább tejsavval vagy citromsavval
-kettle sour: Wildbrew sour pitch 30-40 fok között 24 órát
-elkezdeni melegíteni, de ameddig melegszik a búzapelyhet beleáztatni komlóforraló zsákban

Gyümölcs, palackozás előtt 2 héttel: 5,5 kg őszibarack kimagozva meghámozva és leturmixolva, egy éjszakára Campden tablettázva.

Végső alkoholfok barackkal ~5,5%

Author:

T-Dawg

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 3/23/2018 4:53 PM

Notes:

Author:

Holzwama

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2017 8:27 PM

Notes:

Author:

testingapril

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 2:45 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 77

Mash Thickness: 1.5

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: 8/5/2016 11:16 PM

Notes: Double milled grains. Whirlfloc and yeast nutrient

Author:

Colin Bellew

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: cane sugar

Priming Amount: 11.5g/l

Creation Date: 5/9/2015 3:09 PM

Notes:

Author:

lyna

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 4/27/2015 3:32 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 3/5/2015 8:32 PM

Notes:

Author:

DewsBrews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 2/23/2015 3:57 AM

Notes:

Author:

Marty Senior

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Household sugar

Priming Amount: 45 grams

Creation Date: 1/29/2015 1:32 PM

Notes: Best described as a premium bitter or ESB. My personal take on beers like Morlands Old Speckled Hen or Greene King Abbot Ale, not meant to be a clone. These beers when drunk from the keg tend to be reduced in ABV due to UK drink driving laws but still available in bottles at around 5.0%

Author:

Jered Grubb

Boil Size: 11 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: N/A

Priming Amount: N/A

Creation Date: 9/9/2012 11:17 PM

Notes:

Author:

Paul Miller

Boil Size: 3.01156 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: N/A

Priming Amount: N/A

Creation Date: 12/2/2011 4:25 AM

Notes: Weee

Author:

HopKitty

Boil Size: 7.5 Gallons

Boil Time: 20

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2014 10:03 PM

Notes: OG - 1.075

vessel 1
3 gal
(1) vials of irish ale yeast (WLP004)

1.020 - 2/05

vessel 2
2 gal
(1) vials of irish ale yeast (WLP004)

- 2/05