Homebrew Beer Recipes | Page 1047 | Browse 320,000+ at Brewer's Friend

Author:

BeerButcher

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 18.9

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2017 3:04 PM

Notes:

Author:

Crooked Kettle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 11:00 PM

Notes:

Author:

Williamchjacobs

Boil Size: 20.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 69

Mash Thickness: 3.65

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: 11/7/2022 10:56 AM

Notes: Einmaischen: 62 °C
1st Rast: 59 °C für 20 min
Decoction: 1 liter für 15 min. @ 66°C & 10 min @ 100°C.
2nd Rast: 63 °C für 40 min
1 liter Decoction 10 min.
3rd Rast: 72 °C für 20min
4th Rast: 76 °C für 10 min
Abmaischen: 75 °C

A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. Lager for 6 weeks

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2022 11:12 PM

Notes: Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes, adding hops, Fermax, and Whirlfloc as indicated.

Chill to 78°F (26°C) and pitch starter of Wyeast 3724. Raise temperature to 94°F (34°C) over 5 days and hold at 94°F (34°C) for 3 days. On day 9, cool to 72°F (22°C) and pitch starter of Saisonstein on day 10. By day 17, gravity should settle at 1.006. Cool by 9°F (5°C) per day to 36°F (2°C). Force carbonate to 2.5 vol. (5 g/L) CO2.

Author:

JAC

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2020 5:26 PM

Notes:

Author:

Tom Buchanan

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.5

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: 8/20/2020 12:30 PM

Notes:

Author:

cwent

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 12/2/2018 8:18 PM

Notes: SG after 5 weeks of lagering = 1.014

Author:

White Haus Brews

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2018 11:09 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 2/4/2017 3:18 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 67

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2016 6:11 PM

Notes:

Author:

crito

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5 oz

Creation Date: 4/19/2013 3:59 PM

Notes: Preboil Gravity 1.041

Author:

Vestsio Køståms

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 5:06 PM

Notes: 65c/60min mash

alt:
63/20min
70/20min
78/5min

Ferment 20-26c /14dg WLP 550

Author:

Mitchj01

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 3:18 PM

Notes: Diacetyl rest 5 points from terminal at 65 for 4 days.
Cold condition at 33 degrees for 6 weeks.

Author:

BamBrewBro

Boil Size: 21 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2015 2:24 AM

Notes:

Author:

Reichert

Boil Size: 6.93 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 1:46 PM

Notes: - Pitch at 49 deg.
- Ferment to 90% atten. (2 weeks)
- Rack, reduce temp to 32 deg. (2 weeks)
- Rack, raise temp to 68 deg. (3 days)
- Reduce to 32 deg. (2-6 weeks)

Reference: https://byo.com/hops/item/1183-northern-german-pils-style-profile

Author:

andete

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 5:39 AM

Notes:

Author:

valtert

Boil Size: 42 Litres

Boil Time: 150

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 5:08 PM

Notes:

Author:

Tres Stache

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Brown Sugar

Priming Amount: 1 OZ

Creation Date: 12/22/2014 1:37 AM

Notes: Primary fermentation 14 days.
Carbonation 2 weeks.

Author:

Colin Clark

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 8/13/2011 9:28 PM

Notes:

Author:

chrisscott

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 7/11/2014 1:19 AM

Notes: Add Honey and black pepper w/5 mins left in boil.

Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient

Pulled off a bit less than a gallon and fermented w/T-58