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Lager One
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Premium American Lager
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5.5 Gallons |
1.052 |
1.014 |
4.94 |
24.72 |
4.56 °L
|
1.5K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 65 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 51 ° F |
Priming Method: Keg force carb |
Priming Amount: 14psi at 1 deg C |
Creation
Date: 1/17/2013 4:50 PM |
Notes: Just got a kegging setup with a chest freezer and temperature controller. So, this will be my first lager and first keg. I plan to leave at 51 for 10 days, or until fermentation slows. Then, I will bring it to room temperature for 3-4 days. Finally, I will lager at 35 for 4 weeks.
When I think of lager, I think of extra light, crisp, session beer. So, that is what I am going for here. The recipe was invented estimating 65% efficiency, and I got 78%. I started milling my grain with a different mill, (not the giant one at S2A brewery, but their smaller one), and I also built a heatstick and carefully verified each temperature during sparging and step mash. The step mash will hopefully result in a stupidly high attenuation- I would like a FG in the 1.00x range.
This is also the first batch I have tried toasting my own grains, I toasted 8 oz of 2 row at 300 degrees for 30 minutes for approximately 20L. I put 4oz of that in the mash, along with 8 oz of Crystal 10L.
The second time I make this I am going to try simply using 8 oz of home toasted 20L and no storebought crystal 10L.
First time around, planned Wyeast Pilsen Lager, LHBS sent WLP Pilsner, so I pitched both. Second time, LHBS was out of those, so I am using 1pk Wyeast American Lager and 1pk WLP American Lager. Additionally, the 2nd time I am going to do a 2L starter (with 2pk yeast) to get to the needed ~400billion cells, and I am going to krausen after primary is almost done, by reserving ~2L of wort and pitching a 3rd packet of (Wyeast American Lager) into it after around a week. I may also add 1 lb of instant grits, if I can find any with no added ingredients. This would make the beer more to style.
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Schumacher Altbier Klone
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Düsseldorf Altbier
|
14 Litres |
1.047 |
1.009 |
4.99 |
39.43 |
14.58 °L
|
1.5K |
0 |
|
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| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 73.2 g |
Creation
Date: 11/7/2022 8:39 AM |
Notes: Müncher Type I, Wiener Malz und Cara München zu geben
Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 63°C für 60 min.
Decoction: 1 liter für 10 min.
3 Rast: 73°C für 20 min. (add dark malts)
Abmaischen: 78°C
Würzekochzeit: 60 min
optimum starting temperature for an Alt fermentation is about 10 to 11 °C
Reduce the temperature at the end of secondary fermentation by 1 °C (2 °F) per day to as close to 0 °C as possible. Maintain it at 0 ± 2 °C for 3 weeks to 2 months |
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Untitled Chilean Riesling Wine Project
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No Profile Selected |
5 Gallons |
1.092 |
1 |
12.05 |
0 |
0 °L
|
1.5K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 67 |
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: 5/16/2021 2:56 PM |
| Notes: Used 6 gallons of Chilean Riesling Grape juice |
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Prague Rock PIlsner
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Bohemian Pilsener
|
5 Gallons |
1.066 |
1.016 |
6.61 |
40.76 |
3.88 °L
|
1.5K |
3 |
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Author:
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ScoundrelBrau
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 11:41 PM |
| Notes: |
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A Strong Blonde Named Kate
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Belgian Golden Strong Ale
|
2 Gallons |
1.094 |
1.026 |
8.92 |
29.28 |
5.59 °L
|
1.5K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 9:44 PM |
Notes: Used 1.5 pounds of Candi Sugar and substituted Abbey Malt for the C-10 due to availability at the LHBS.
At bottling, added 140g table sugar and 2g fresh yeast, conditioned for three months.
Tasting notes:
At bottling: peppery with bubblegum, small hint of clove and nutmeg.
At 3 months, very mild, some lingering sweetness but still very light in body. Highly carbed (as designed) almost to the point of champagne. The bubbles last the entire slow glass.
Due to the high carbonation, bottled in half-champagne bottles procured from Curds and Wine in San Diego, CA. |
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Stier Bier
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Doppelbock
|
5 Gallons |
1.087 |
1.022 |
8.55 |
25.18 |
15.73 °L
|
1.5K |
0 |
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| Boil
Size: 4 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: 9/15/2011 1:39 AM |
| Notes: |
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Tall Ship Clone
|
American Amber Ale
|
6 Gallons |
1.049 |
1.012 |
4.82 |
30.73 |
11.09 °L
|
1.5K |
0 |
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| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 9:38 PM |
Notes: It is important to keep the fermentation temperature below 70°F if possible to avoid estery off-flavours.
Amber ales typically require a few months of conditioning time before reaching their full potential. |
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Orange Tripel
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Belgian Tripel
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11.5 Gallons |
1.072 |
1.016 |
7.37 |
36.96 |
6.77 °L
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1.5K |
0 |
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 11/9/2016 1:59 AM |
Notes: x5 gallons with Omega Yeast Biere de Garde yeast
Brewed 1/19/2017
1/2 tsp calcium chloride & gypsum
Pinch Pink salt and Epsom |
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G07 Mango Psycho
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Gose
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46 Litres |
1.065 |
1.01 |
7.17 |
0 |
3.58 °L
|
1.5K |
0 |
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Author:
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JohnnyAH
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| Boil
Size: 50 Litres |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: mango puree |
Priming Amount: 0.5kg |
Creation
Date: 12/13/2016 12:56 AM |
Notes: http://www.milkthefunk.com/wiki/Gose
Mash start 13.10
Chill to 35 and pitch lacto with a 24 hours headstart.
tested3.9.2017
FG @ 1.014
PH @ 3.30
4.05kg frozen mango chunks added
8.1kg total mangos
Checked 12.9.17 gravity at 1.010 and PH at 3.5 |
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Pumpkin Pie Ale
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British Brown Ale
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372 Gallons |
16.856 |
5.619 |
6.17 |
23.55 |
12.01 °L
|
1.5K |
1 |
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Author:
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LaLaLogan1
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| Boil
Size: 410 Gallons |
Boil Time: 60 |
Boil Gravity: 15.4 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/23/2017 3:14 PM |
| Notes: |
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Lost Abbey Red Barn Ale Clone
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Saison
|
3 Gallons |
1.051 |
1.007 |
5.84 |
33.28 |
3.66 °L
|
1.5K |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2018 1:58 AM |
Notes: http://www.craftedpours.com/homebrew-recipe/the-lost-abbey-red-barn-ale-clone-homebrew-recipe
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above. Stir in dextrose sugar at 30 minutes.
Stir in orange peel and spices five minutes before flameout.
Ferment warm at 70F.
Rack to keg or secondary and age for 5 weeks. |
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Pineapple IPA
|
American Pale Ale
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5.5 Gallons |
1.078 |
1.018 |
7.93 |
0 |
14.07 °L
|
1.5K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2018 12:40 AM |
| Notes: |
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Passionfruit NEIPA
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Specialty IPA: New England IPA
|
6 Gallons |
1.086 |
1.021 |
8.45 |
18.43 |
7.42 °L
|
1.5K |
0 |
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| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/2/2018 7:26 PM |
| Notes: |
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Howling Gale
|
Blonde Ale
|
23 Litres |
1.047 |
1.008 |
5.13 |
78.77 |
3.59 °L
|
1.5K |
4 |
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| Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2018 10:33 PM |
| Notes: |
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NZ Hoppy Pilsner - X5
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No Profile Selected |
30 Litres |
1.048 |
1.012 |
4.74 |
34.28 |
4.05 °L
|
1.5K |
1 |
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| Boil
Size: 35.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 74 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2019 4:59 AM |
Notes: NZ Hoppy Pilsner
This Pilsner is perhaps one of the better ones in NZ atm. Maybe that's just our biased opinion - or maybe we know somethings that you don't yet.
EXPECTED BREW FIGURES
OG: 1.050
FG: 1.012
IBU: Approx. 31
ABV: 5.0 %
Boil Time: 60mins
Volume: 23L
INGREDIENTS
4.5kg NZ Pilsner Malt
250g Carahell Malt
100g Acidulated Malt
7g of Pacific Jade Hops
150g of Motueka hops
30g of Taiheke Hops
2 x pkt MJ M84 Bohemian Lager Yeast
METHOD
Mash at 62ºC for 60 minutes with 18.5 L of water
Mash out at 75ºC for 10 mins.
Sparge at 75ºC with 10L of water and boil for 60 mins.
At 60 minutes add 7g of Pacific Jade to the boil
At 20 minutes to go add 10g Motueka
At 10 minutes to go add the 60g of Motueka and 10g of Taiheke
Cool rapidly and transfer to your sanitised fermenter
When the wort is between 18-20ºC add the 2 packets of M84 lager yeast and ferment at 14ºC for 10 days – or until SG is stable for 2 days
After 7-8 days add 80g of Motueka and 20g Taiheke hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don’t want as much hop mess)
Leave dry hops in for 5-7 days
Transfer beer into another fermenter and transfer into a fridge or somewhere cool (1ºC if kegging 10ºC if bottling) for 3-5 days and adding your finings agent
Keg or bottle as usual |
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Belgerican Soul
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Belgian Specialty Ale
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22 Litres |
1.045 |
1.002 |
5.64 |
62.12 |
5.19 °L
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1.5K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2013 8:51 AM |
| Notes: pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch |
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Lamere's Saison
|
Saison
|
6 Gallons |
1.061 |
1.008 |
7 |
22.47 |
5.05 °L
|
1.5K |
1 |
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| Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 7/3/2021 12:54 PM |
| Notes: |
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That's A Bingo! IIPA
|
Imperial IPA
|
5.4 Gallons |
1.096 |
1.023 |
9.67 |
177.8 |
9.57 °L
|
1.5K |
0 |
|
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| Boil
Size: 6.94 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: 1/7/2013 6:27 PM |
| Notes: |
|
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Peaches
|
Fruit and Spice Beer
|
5 Gallons |
1.066 |
1.017 |
6.53 |
66.03 |
4.26 °L
|
1.5K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 0.9 |
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: 3/2/2016 4:57 AM |
| Notes: |
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Kuyt Kveik Gose
|
Gose
|
5.5 Gallons |
1.041 |
1.008 |
4.37 |
2.87 |
5.9 °L
|
1.5K |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/2/2020 10:21 PM |
| Notes: http://www.milkthefunk.com/wiki/Gose |
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