Homebrew Beer Recipes | Page 1105 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 4:13 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.043

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: 1/18/2022 5:35 PM

Notes: ========================
1/18/2022
setting up for winter/spring 2022 hopefully submission to NHC.

adjusting for equipment and volumes for G40. adjusting abv a little lower per guidelines.

removing 2row.

consider dropping to 1.0 qt/lb to fit in G40. will need to sparge with 8 gallons...

NEED TO do water profile for this.

========================
~2021
rebrewed this for 2021. did not enter any contests or even bottle/can any. was on draft in the garage for several delicious months.

did not take any notes for the 2021 batch so i assume i pretty much brewed it the same.

========================
11/15/2020
won gold medal malty european lagers category in 2020 JRHB Dominion Cup.
========================
8/27/20
brewed last night. mostly went well. started with 12.5 gallons wort as planned but it easily boiled down to about 10-10.5 gallons. could collect more wort next time or boil softer. first gravity reading was 1.070 and i was at about 8 or 8.5 gallons after trub filtered out. topped up with tap water. chilled overnight in ferm chamber and pitched in the morning.

========================
8/26/20
brew day. tried to mess with water calculations a little. not really sure what to use for festbier/oktoberfest. playing with balanced profile. ran into the HCO chalk issue again, not sure how to fix. looks like i could make it work with "light colored and malty" profile. going to need 16 or more gallons mash/sparge water, might just run it with tap.

========================
8/21/2020
i think i am going to go for it with this thing. today adding some acidulated malt based on henrico guess profile to hit pH, hopefully i will remember to take a reading.
todo :
* what to do about head retention?
** adding .75lb carafoam for foam and head retention
*** https://beerandbrewing.com/d-lite-festbier-recipe/
* how much yeast?
** according to yeast calculator (depending on the mfg date) i need 4 packs plus a 4L 1.050 starter, pound and half of DME decanting, etc.. yikes! yeast alone would be like $35.
** alternatively, i have a lot of 34/70 from two batches that i could use...
** brulosophy compared german bock lager yeast with 34/70 and eventually could barely tell difference :
*** http://brulosophy.com/2016/07/21/yeast-comparison-saflager-w-3470-vs-wlp833-german-bock-lager-exbeeriment-results/
** im learning that 34/70 is equiv to WY2124 and WLP830 some say the white labs come out different.
** i think i might just keg the two lagers i have in chamber and rack the 10gal batch on top of the cakes...? or maybe half cakes? after some reading, seems about right. some say only 1/4 cake. at end of fermentation slurry contains about 6x cells. that is 600 billion per 5 gal batch. i need 717 billion for 10 gallons, so 358 billion per 5 gal bucket, divided by 600 = 0.58 so i need 58% of each of the yeast cakes.

========================
2/4/2020
todo :
* consider some crystal malt - no head retention...possibly some light munich

festbier flavors developed nicely however the beer was way too malty sweet probably because it was up over 7%abv. modifiying recipe down to 5.5% abv.

breakdown on previous recipe formulation :
* i kind of customized a lot. the original aha recipe is only remotely close. but it was designed for 5.8%. i probably just aimed higher than i should have and came out even higher than planned.
* hop adjustments - reduced the hop contribution a little bit to land in the middle of the IBU range but also adjustments to bump up the BU/GU ratio (0.38 previously, currently its at 0.48)
* i got to 1.010 with 85% attenuation. for the updated recipe this attenuation results in 1.007. id considered doing some crystal malt, but lets just do a 30 minute mash and see what that does.

========================
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.
========================
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/

Author:

Spencer

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.252

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: 6/28/2018 6:18 AM

Notes:

Author:

Hawkbox

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2018 6:15 PM

Notes: DME in the boil.
Yeast is a yeast cake from a previous 1.057 Porter
Mash at 68C

2018-09-14
Second attempt, no DME, using a 4L starter of Thames Valley

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 10:35 PM

Notes: WLP 645 Brettanomyces Claussenii and White Labs French Saison pitched together. Brett C is fruity with no barnyard or poop smells. Adds great complexity and prolongs the longevity of the packaged beer. All my Saison are getting Brett C in the primary or added to the secondary split batch. 5 gallons split into two 3 gallon carboys. One getting brett C the other not. Usually always end up liking the Brett version better.

Franco-Belges Pilsen Malt French 1.7L 11 pounds
Weyermann® Rye Malt 3.5L 4 pounds
Subbed out Styrian Goldings with Amarillo/Antham and Cascade
White Labs WLP590 and WLP645. Ferment at 70 F for three days then two weeks at 75 F

Brewed 06/06/2017, starting gravity 1.058 Original Gravity 1.064
Transfered to corny keg on 7/18/2017, Finishing Gravity 1.003!

Author:

Pekan

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 10:15 AM

Notes: pitcha med 1 pkt wyeast 3787.

Skakas vilt för ordentlig syresättning, gärna upp till 5 min.
Primärjäsning 3 dagar 20 grader+ 7 dagar 27 grader
Sekundärjäsning 3 dagar 27 grader+7 dagar ca 16 grader.
Efter flaskning lagring minst 1 månad ca 10 grader i mörk rum.

Author:

emsroth

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 2:46 PM

Notes:

Author:

Kazmandu

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2016 11:45 AM

Notes: Malt:
Pale 2-row: 94.5%
Briess Carapils 4% (alternative Weyermann Caramel Pils)
Crisp Crystal 45L 1.5% (alternative Weyermann Caramunich II)

Water Preparation:
Gypsum: 16 g
Calcium chloride:
3.5g
Magnesium chloride:
0.5g
Chalk:
2.5g CaCO3

Author:

GJW

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 1:13 PM

Notes:

Author:

bacgabe

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 85

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 3:03 PM

Notes: Add 8 oz sugar in .5 gallons water

Author:

Al Hayes

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 1/15/2013 12:25 AM

Notes:

Author:

Vestsio Køståms

Boil Size: 56.5 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 3:33 PM

Notes: alt: 66c@45min+72@45min

Author:

Jessman52

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: corn sugar

Priming Amount: 2.8 oz.

Creation Date: 5/28/2015 2:44 PM

Notes: Some Shoemaker - Bière de Saison

Cascade hops are age adjusted

Strisselspalt hops - great aroma

Twelve Bells Brewing Société

Brewed specially for seasonal workers:

"Brassée spécialement pour les travailleurs saisonniers"

Racking from a 6GA to 5 GA fermenter after krausen has settled is a great way to get a cleaner beer. I almost always do this.

Bottling day August 1, 2015 SG @ 29 days in fermenter FG 1.008. ABV=5.78%.
Rack to bottles: 18 X 22 oz. + 12 X 12oz.

Author:

spydr

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 83

Mash Thickness: 1.5

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: 3/9/2015 1:08 AM

Notes: Improv brew day -- first nice day of the year!

Mashed in @ 163, target 148. Hit 145. Boiled the sparge and added another gallon. Didn't seem to raise the temp as much as I wanted, must have lost more heat than expected to the mash tun.

No starter -- WLP001 vial dated best by 3/6/15 --2 days ago.

Probably screwed up the IBU's. Did a 20 minute stand at flameout without cooling, intended this to be a Pale Ale and it's probably encroaching on IPA bitterness.

Will dry hop with ... to be continued.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.111

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: 2/3/2015 3:43 AM

Notes:

Author:

jgt

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/29/2015 1:20 AM

Notes: 20 gal version

Author:

Uncltrvlnmac

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 11/10/2014 8:43 PM

Notes: Boil time: 90 mins
After one week, change fermentor (without yeast) and start dry hop.

Author:

kmosand@gmail.com

Boil Size: 270 Litres

Boil Time: 80

Boil Gravity: 1.063

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: 10/11/2014 8:59 PM

Notes:

Author:

DesertGypsy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2014 5:33 PM

Notes: Toast the oats until nutty and brown!

https://www.brewtoad.com/recipes/triple-milk-chocolate-stout-snorlax

Author:

chrisvdp

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

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: 7/15/2015 7:36 PM

Notes: Crystal and Chocolate Malt at vorlauf.

Fermentation at 19C.