|
Vacas Flacas Weizen
|
Weissbier
|
5.5 Gallons |
1.054 |
1.013 |
5.38 |
14.22 |
5.23 °L
|
511 |
1 |
|
|
|
| Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/26/2021 10:24 PM |
| Notes: Mash at 153°F (67°C) for 60 minutes or until conversion is complete. Boil for 60 minutes following the hops schedule. Pitch the yeast and ferment at 68°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 74°F (23°C) by the end of fermentation to ensure full attenuation. Package at 2.7 volumes of CO2 and consume fresh. |
|
|
Wooly Pig Zwick’lbier Hoppy Pils
|
German Pils
|
5.5 Gallons |
1.045 |
1.011 |
4.57 |
18.03 |
3.14 °L
|
511 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 80 |
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: 5/6/2025 10:53 PM |
Notes: Mill the grains and mash at 146°F (63°C) for 35 minutes; raise to 154°F (68°C) for 25 minutes; then raise to 172°F (78°C) and mash out.
Boil for 60 minutes, adding hops according to the schedule.
After the boil, do a whirlpool step: Stir or recirculate for 60 seconds to create a vortex, add the whirlpool hops, and rest 10 minutes.
Chill the wort to about 56°F (13°C), aerate, and pitch the yeast. Ferment at 56°F (13°C). Once the gravity has dropped to about 1.016–1.020 (4–5°P), attach a spunding valve (if you have one), and allow a temperature rise to 60–65°F (16–18°C) for a diacetyl rest.
Lager for 2–4 weeks with head pressure, aiming for 2.6 volumes of CO2. Serve it unfiltered—enjoy it fresh, with a slight haze.
BREWER’S NOTES
Water: My brewing water has notable calcium chloride and sulfate, and medium hardness, more like Dortmund and less like Munich or Plzeň. This lends the beer a crispness and subtle bitterness that works well with modest hop additions.
Mash: We mash in thin, with a 5:1 water-to-grist ratio. (Alternatively, you can mash in thicker (3:1), then add hot water for the step to 154°F/68°C.) I originally did the thinner mash for a few reasons:
First, I remember from Künze’s Technology of Brewing & Malting that lighter beers can potentially benefit from a thin mash, in the realm of 4:1 or even 5:1. However, you must keep your pH in check—if it gets too high, you risk increasing the beer’s astringency.
The thin mash seems to work well in my brewhouse, and I end up sparging less—which think may help reduce polyphenol extraction and hot-side oxidation. The thinner mash theoretically increases extract efficiency— but sparging lass may decrease extract efficiency, so that may be a wash.
On a small brewhouse, I think the simple increase in thermal mass is a benefit for keeping the temperature higher—around 170°F (77°C)—which lowers the wort’s viscosity and might help with vorlauf and first wort collection. In smaller brewhouses like mine that have dedicated lauter tuns, there’s not a good way to raise the temperature of the mash in the tank—so, if you increase the thermal mass, I think it just helps out. It’s also a lot easier for me to pump thinner mash out of my mash kettle into the lauter tun.
Also, texts such as Brewing: Science and Practice, by Briggs, Boulton, Brookes, and Stevens, suggest that a thinner mash is good for fermentability. The Augustiner strain isn’t necessarily the best at attenuation. I think when brewing a pils with Augustiner yeast, this method may be helpful.
Controlling pH: I just do my best to ensure I’m not adding high-pH water—no higher than about 6.5. So, I also treat my foundation water to ensure an even lower pH that’s similar to the mash pH. For final runnings during wort collection, I try to keep it below 6.0, but I’m generally quite a bit lower than that. My post-boil pH is generally around 5.15 for my pils.
Spunding: If you can, spunding will give you a smooth, naturally carbonated mouthfeel. |
|
|
La Vienna Especial
|
Vienna Lager
|
5.5 Gallons |
1.044 |
1.012 |
4.25 |
14.43 |
6.55 °L
|
511 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 75 |
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: 1/1/2024 10:01 PM |
Notes: Mill the grains—note that the corn may need a different mill setting than your other malts—add rice hulls, and mash at 149°F (65°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle.
Boil for 90 minutes, adding hops according to the schedule.
After the boil, chill the wort to about 50°F (10°C), aerate well, and pitch the yeast.
Ferment at 52°F (11°C) until the gravity has dropped to about 1.015, then raise the temperature to 60°F (16°C) until fermentation is complete, gravity has stabilized, and the beer passes a forced diacetyl test.
Then drop by 4°F (~2°C) per day over 7 days to 32°F (0°C). Lager for about 4 weeks, carbonate, and serve.
BREWER’S NOTES
Rice hulls: Recommended to help with the lauter—the wort with the malted corn will be a little sticky. |
|
|
Honorable Sin Ordinary Bitter
|
Ordinary Bitter
|
5.5 Gallons |
1.036 |
1.011 |
3.29 |
41.16 |
5.91 °L
|
511 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 76 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: 4.3 psi |
Creation
Date: 1/22/2023 11:13 PM |
| Notes: |
|
|
Smooth Operator
|
Doppelbock
|
65 Gallons |
1.084 |
1.021 |
8.27 |
20.94 |
16.81 °L
|
511 |
0 |
|
|
|
| Boil
Size: 75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2023 2:23 PM |
| Notes: use the open bags of the munich varieties |
|
|
Schwarzbier
|
Schwarzbier
|
5.5 Gallons |
1.042 |
1.007 |
4.67 |
23.95 |
18.92 °L
|
511 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 3.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/29/2022 2:09 PM |
Notes: Ended up with 6 1/2 gallons going into the boil kettle
Pre boil OG of 1.035
Actual OG 1.045 |
|
|
Bristolfest
|
Festbier
|
18 Gallons |
1.055 |
1.015 |
5.31 |
18.25 |
5.45 °L
|
511 |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 5.4 psi |
Creation
Date: 7/23/2022 2:50 PM |
| Notes: |
|
|
#47-Kellerbier
|
Kellerbier: Pale Kellerbier
|
29 Litres |
1.05 |
1.008 |
5.4 |
24.52 |
6 °L
|
511 |
0 |
|
|
|
| Boil
Size: 34.02 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 12/20/2021 12:39 PM |
| Notes: |
|
|
Czech Mate
|
Czech Amber Lager
|
5.25 Gallons |
1.052 |
1.011 |
5.42 |
24.53 |
13.96 °L
|
511 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
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: 12/19/2021 1:48 PM |
| Notes: |
|
|
BYO Leichtbier
|
German Leichtbier
|
5.25 Gallons |
1.031 |
1.008 |
3.05 |
24.34 |
3.14 °L
|
511 |
0 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2021 2:16 AM |
| Notes: |
|
|
Hefeweisen
|
Weissbier
|
11 Gallons |
1.053 |
1.012 |
5.42 |
14.07 |
3.6 °L
|
511 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2017 11:34 PM |
| Notes: |
|
|
Shredded Wheat
|
Weissbier
|
5 Gallons |
1.051 |
1.013 |
5.06 |
11.7 |
3.57 °L
|
511 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2019 8:43 PM |
| Notes: |
|
|
11°Zlatník "ležák"
|
Czech Pale Lager
|
24 Litres |
10.646 |
3.274 |
3.92 |
42.23 |
7.77 °L
|
511 |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 7.8 |
Efficiency: 85 |
Mash Thickness: 3 |
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: 10/29/2019 7:38 PM |
| Notes: |
|
|
Vic's Hungarian Porter
|
Baltic Porter
|
12 Gallons |
1.064 |
1.016 |
6.23 |
23.1 |
30.17 °L
|
511 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2019 4:16 PM |
Notes: Any lager yeast that ferments well at 58-64 F. Looking for a dryer finish, less malt accentuation.
I have used:
Wyeast California Lager 2112 ,
White Labs WLP-850 Copenhagen Lager |
|
|
Festbier
|
Festbier
|
5 Gallons |
1.065 |
1.01 |
7.22 |
24.04 |
5.85 °L
|
511 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 69 |
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: 8/27/2019 3:38 AM |
Notes: new version of this recipe here :
https://www.brewersfriend.com/homebrew/recipe/view/944383/festbier-3
========================
1/22/2020
just went into cold crash after 9 days at diacetyl based off of beer & brewing article. other places im seeing say only 2 days is needed. would prob benefit for more time in cold crash (if time is of essence). not sure if it hurts to have it at rest temp for longer tho.
========================
update 12/19/2019
i think i am going to retry this to have ready feb 1. took a pound off the grain bill to lower the abv to more standard level.
for fermentation and diacetyl rest strategy :
we are going out of town in a couple days so if i get this brew done before i leave, i will probably just let it go for 6 or 8 days at 50 then slowly raise it up to 55 when i get back. keep it there for another 3 days then cold crash until feb.
alternatively beer and brewing suggests something like this :
* 50deg for first 48 hours
* raise one degree each day for 10 days
* on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
* 9 days later start the cold crash
i was considering cold crashing for only a couple days then moving to keg. ive read other places tho that it can benefit from sitting on that yeast cake all that time. on the other hand it would be nice to get it into a closed safe clean keg....???idk
========================
update 10/20/19
this beer is way off. i thought it was too malty sweet but i think it is actually diacetyl (or possibly DMS but diacetyl would make more sense) - i pitched the wort on top of oktoberfest yeast cake that had been sitting (in a covered bucket in cold ferm chamber, but...) for several days, maybe even a week. also i went away in the middle of fermentation and wasnt able to ease it up to diacetyl rest temperature properly accordinig to the schedule written out below. need to retry this with 1) proper fermentation schedule 2) fresh or uncontaminated yeast 3) try the original recipe? i think with no malt changes on my system it will still come out at 6%
========================
update 10/7/19
ugh looks like this will accidentally come out at 8%. fermented down farther than the average for this yeast. (avg 75% shouldve been 1.018 but its 1.011 at 85%) (i did pitch right onto the cake from oktoberfest so shouldve been a lot of cells). i brewed this first on a double brew day so the mash was sitting for the full 60 if not longer. i was actually away at gabf so didnt do the exact procedure below, but rather rest the chamber for on the morning of day 4 before i left town. on the morning of day 7 i measure 1.011 and turned the chamber back down to 35. consider diluting before kegging?
=======================
basically took the recipe word for word. 90 minute boil because of the pilsner malt, will utilize that time for more IBUs with less hops via FWH. https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/
for diacetyl rest, copied from virginia lager recipe :
going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp (<40) for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.
sources :
* https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/
* https://beerandbrewing.com/make-your-best-oktoberfest/ |
|
|
#173 CUT Munich Janwillem Helles
|
Munich Helles
|
23 Litres |
1.048 |
1.01 |
5 |
19.54 |
4.89 °L
|
511 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2019 11:33 AM |
Notes: CaCl2 - 15g
24/7 Got 23L of 1.053. Need to add .... L of water |
|
|
Painter Pils
|
German Pils
|
5.5 Gallons |
1.046 |
1.01 |
4.62 |
48.66 |
4.91 °L
|
511 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 6/18/2019 6:26 AM |
| Notes: |
|
|
Winnifred Wheat
|
Weissbier
|
5.5 Gallons |
1.056 |
1.012 |
5.73 |
12.85 |
4.44 °L
|
511 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 5/21/2019 1:06 AM |
| Notes: |
|
|
Doppelganger For Barrels
|
Doppelbock
|
5.5 Gallons |
1.081 |
1.021 |
7.99 |
20.77 |
21.81 °L
|
511 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 78 |
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: 1/26/2019 8:42 PM |
| Notes: |
|
|
Galey's Gold
|
Ordinary Bitter
|
50 Litres |
1.047 |
1.01 |
4.9 |
39.53 |
6.5 °L
|
511 |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 9/27/2017 6:06 PM |
| Notes: |
|
|
|
|