Homebrew Beer Recipes | Page 19 | Browse 315,000+ at Brewer's Friend

Author:

thehaze

Boil Size: 700 Litres

Boil Time: 240

Boil Gravity: 1.122

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 10:06 AM

Notes: 50

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 12/28/2012 7:29 PM

Notes:

Author:

recreation brewery

Boil Size: 47.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

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: 6/11/2012 6:14 AM

Notes: 2500 billion yeast cells needed.
74.75 lb's of grain.
brewed 08-14-12
pitched at 8pm @ 70*, cooled to 50* in 6 hours.
85-90% fermented in 90 hours, begin of diacetyl rest on 08-18-12 @ 1.015
begin cold crash on 08-24-12
F.G.-1.011
Kegged on 09-11-12

Author:

JB's Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: 10 psi @ 34*

Creation Date: 3/4/2015 8:01 PM

Notes: Used Safale - 05 yeast
Add hops at knock out and whirlpool for 30 min.

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2012 6:37 PM

Notes:

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

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: 6/20/2012 1:48 AM

Notes:

Author:

LarryBrewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Keg

Priming Amount: 10psi

Creation Date: 3/4/2012 1:09 AM

Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.

The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.

May try 2633 yeast next time.

Author:

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 67

Mash Thickness: 1.25

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: 1/21/2019 10:23 PM

Notes:

Author:

jsvarney5

Boil Size: 8.8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 2:41 PM

Notes: 3/6/16

Munich Dunkel at a glance: WATER: higher mash ph to help with weak converting munich malt MALT: Quality German Munich malt (around the 10L range to produce nice clean, bready notes). Some dark roasted malt for color but not much to produce those flavors. Huskless is best to get the color without the astringency. Can be 100% munich or cut in some pils for enzyme conversion. mash higher for body. At least 90 minute boil for color development if not decocting. HOPS: Traditional German hops but primarily for balance. Almost no flavor or aroma. Malt shines through YEAST: Clean lager yeast

Target water profile (Brown and malty in Bru'n water): Ca:60; Mg:5; Na:15; Cl:60; So4:50; HCO3:85

Added following salts (built up from distilled): gypsum-approx 2 grams to mash and 3.2 grams to sparge; CaCl-approx 2.5 grams to mash and 4 grams to sparge; baking soda - 2 grams to mash; phosphoric acid (10%)-NONE (Acid malt to reduce slightly)

Finished water profile: Ca:60; Mg:0; Na:29; Cl:64; So4:59; HCO3:77. This should give mash a target pH of 5.4 (room temp - a heated mash sample that's been cooled may be closer to 5.6).

2 packets of Saflager 34/70 rehydrated and pitched into wort

mill gap at .054. let hydrate for about 15 mins and started recirculating. no stuck sparge and worked well

mash at 156 for 60 then mashout 170 for 10.

Vigorous boil. Boiled off about 1.5 gallons

Oxygenation wand adequately soaked in pbw, followed by sanitizer before use

sparge pH: 5.45
sparge temp: started about 172 but was quickly into mid 160's as it kept going
mash pH: 5.2 (low? shooting for 5.5)
Pre boil volume: 9 gal
pre-boil OG: 1.046 (high)
post boil volume: 6.25 gal
post boil pH: 4.96
volume into FV: 5.5 gal
OG: 1.064 (12 pts higher!)
day 9 pH: 4.42
day 9 gravity: 1.028
finished pH: 4.46
FG: 1.027 (4.85% ABV - 56% ATTENUATION??)

into FV at around 75 and took a couple hours to get down to pitching temp in freezer. pitched at 52 and let rise to set temp of 55. aerated for 1:35 with pure oxygen. added 2 packets of dry yeast rehydrated in distilled water at 73 degrees. This increased the temp up to 159 but was quickly cooled back down. Checked the next day and no activity. checked again about 30 hours later and some very slight krausen on top of wort but still not much. gave it a good shake and created some foam. next morning (day 2) still not much going on. no airlock activity. came home from work day 2 (approx 52 hours) and nice white krausen had formed and airlock bubbling. increased to 65 (from 55) for diacetyl rest on day 7. took about a day to free rise to about 62. airlock was bubbling consistently (too early for the d rest?). after a day it was at 65, where it remained for about 1 week. started cold crashing after that and kegged after about 17 days to start lagering. why did it not finish? (1.027 FG). Mash temp too high? Low pitching rate? 2 rehydrated packs not enough? OG was 12 pts higher than expected so maybe something to do with it. CALIBRATE HYDROMETER to ensure this isnt an issue
After in fridge for a week, moved to chest freezer at near freezing temps to start some more effective lagering (3/30/16 - 25 days after brewing)

Bottled 5 beers for Hogtown on 4/22. This will give it about 2 weeks of conditioning at room temp before it gets to Hogtown (who knows how it will be stored there). Color and clarity is great. I dont get the full bready malt profile I like in some of my favorite Dunkels. Better than my least favorite bc more body and taste than those but not fully there for the best examples. Decoction mash the result? How to overcome this for that same effect?
EDIT: tried this again on 5/4/16 before dropping off at JBI for Hogtown. Not carbed yet really at all but tasted absolutely fantastic. Maybe our best beer yet. All the bready, toasty, caramelly malt flavor was there and exactly what i look for in a dunkel. (Maybe the warm temp played a role in this along with some bottle conditioning.
EDIT: tried this again with Corey after another full week of conditioning at room temp and then put in fridge for 1 day. Carbonation was there. Maybe not fully carbed but close.

Bottled the rest of the keg on 5/23/16.

EDIT: sampled day 9. pH of 4.42.

ERRORS: No real errors. Smooth and increasingly efficient brew day. Didnt have carapils to add for body but didnt need it.

Hogtown Brewoff 5/21/16 Score: 30.5 --> Underattenuated (lingering cloying sweetness) and lacking complexity (dark munich or aromatic malts or decoction mash). Oxidized? (one one scoresheet).

Author:

Boozy Mcboozerson

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 81

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: 7/24/2019 9:43 PM

Notes: Taken from the website Lost Beers:

http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/

Oat malt can be substituted for spelt, as written in the original manuscript

I used the step mash method common with traditional Belgian Tripels

Protein Rest 122 25 minutes
Saccharification Rest 147 60 minutes
Saccharification Rest. 162 20 minutes
Mash-Out 170 15 minutes

Author:

bacgabe

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.25

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: 12/10/2015 6:32 PM

Notes: Ferment at 70 to coax out fruity esters.

Alternate yeast would be Belgian Ardennes.

Author:

eschmehl

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 12/23/2014 5:58 PM

Notes:

Author:

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.25

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: 5/9/2019 1:32 AM

Notes:

Author:

Houses 3 Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 11:21 PM

Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them.

Author:

rmklaw

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

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: 2/16/2018 8:37 PM

Notes: Pitch two vials at 46F. Raise temp after 24 hours to 50-52F. Keep in primary for 14 days. Raise temp. to 62F for three days. Aging for 30 days ramping down from 60F to 39F.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2017 3:08 AM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 2:47 AM

Notes: After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes to ensure even toasting. Rack the beer into an airtight vessel (secondary or Cornelius keg) and add the coconut loose when cool. Give the vessel a good shake every day. Bottle after 12 to 14 days.

Author:

Sean Sutherland

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 8/18/2013 6:14 PM

Notes: Use Cocoa nibs for 1-3 weeks during secondary.

OG: 1.066
FG: 1.019
ADF: 70%
IBU: 36
Color: 38 SRM
Alcohol: 6.2% ABV
Pre Boil Gravity: 1.056

Ferment at 67F

Page 265 Brewing Classic Styles

Author:

Trent212

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 4/14/2012 8:56 PM

Notes: 8 lbs Extra-pale malt extract
1 lb crystal malt (60L)
2 oz cascade hops (bittering)
1 oz hallertauer hops (aroma)
1 oz hallertauer hops (dry hop)
1 tsp gypsum
1 package belgian ale yeast
4 lbs fresh pineapple
3/4 cup corn sugar (priming)

Place cracked crystal malt in 6 gallons water and steep at 155 degrees for 30 minutes.

Remove spent grains, add malt extract, gypsum and 2 oz Cascade hops

Boil 1 hour

Add 1oz hallertauer hops at 45 minutes.

Chill wort and pitch yeast. Ferment 5-7 days

Transfer to secondary fermenter, add pasteurized pineapple and 1oz hallertauer hops.

Ferment additional 10 days.

Transfer to tertiary fermenter for 3 days.

Bottle. Condition 7-10 days.

Author:

Umoyk

Boil Size: 12 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 4/9/2013 12:26 PM

Notes: Pitch at 17°C and ferment at 19°C. This yeast (also wyeast 1968) is a fast fermenter and a big heat producer. One should not let it get above 20°C before 72 hours (afterwards it's fine).

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 3-5 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.