Homebrew Beer Recipes | Page 1287 | Browse 320,000+ at Brewer's Friend

Author:

bobdobbs

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71.3

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2014 1:17 AM

Notes: Initial Brix 20, transfer to secondary on 11/14 gravity at 12

Safale S-04 8

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG): (°P)
Wort Volume: (Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount: (grams)
Cell Density: (billion cells / gram) cell count estimates

Cells Available:
110 billion cells
Pitch Rate As-Is:
0.42M cells / mL / °P
Target Pitch Rate Cells:
325 billion cells
Difference:
-215 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count: (Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (°P) Growth Model and Aeration

DME Required:
7.2 oz, 204.9 g
Growth Rate:
1.5
Inoculation Rate: 55.0M cells/mL
Ending Cell Count:
274 billion cells
Resulting Pitch Rate:
1.05M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (°P) Growth Model and Aeration

DME Required:
7.2 oz, 204.9 g
Increase:
0.8
Inoculation Rate: 137.0M cells/mL
Ending Cell Count:
496 billion cells
Resulting Pitch Rate:
1.91M cells / mL / °P
Starter meets desired pitching rate!

Dry Yeast - billions of cells per gram:

No one agrees on the number of yeast cells per gram in dry yeast!
This is made more confusing because each yeast strain has different size cells and clumping tendencies.
We put in a reasonable default of 10 billion cells per gram of dry yeast.
Kaiser located a study which reports the following data on dry yeast ranging from 8-18 billion cells per gram:
Yeast B cells/g
Safale K-97 14
Safale S-04 8 this batch
Safbrew T-58 18
Safbrew S-33 16
Saflager S-23 10
Saflager S-189 9
Adapted from: Van Den Berg, S., & Van Landschoot, A. (2003). Practical use of dried yeasts in the brewing industry. CEREVISIA, 28(3), 25-30 (Table 1).

Gravity at 100% Efficiency:
1.116 - max
Gravity at 75% Efficiency:
1.087
* Efficiency:
71.31%
Points / Pound / Gallon (ppg):
26.8

Author:

River Widow

Boil Size: 120 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

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: 9/4/2017 9:47 PM

Notes:

Author:

arnemart

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 10:57 AM

Notes: Humle:
Chinook 13,75% 38g
Chinook 12,4% 17g
Tomahawk 16,4% 36g
Crystal 5,2% 60g
Cascade 7,2% 66g
Amarillo 9,2% 50g
NZ Cascade 9,1% 50g
Hallertauer Herrsbrucker 2,8% 50g
Tettnanger 3,8% 50g
Mosaic 11% 50g

Author:

bdr0679

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 12:35 PM

Notes: ferment at 62 for 7 days
ferment at 69 for 14 days

Author:

RockHopper

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 80

Mash Thickness: 3

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: 8/23/2016 6:21 PM

Notes: From the book "Mikkellers Bog Om Øl (Mikkellers book about beer)" by Mikkel Borg Bjergsø and Pernille Pang. Originally "Three Floyds Dreaddouble IPA"

Author:

The Wild Strain

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2015 10:27 PM

Notes:

Author:

duncans

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2016 5:27 PM

Notes:

Author:

Duder

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2016 5:10 AM

Notes:

Author:

Haydn Byrne

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 10:49 AM

Notes:

original notes
--------
20L, 70% efficiency

OG 1.045
FG 1.011
ABV 4.4%
IBU 30

CaSO4 and CaCl2 added to achieve ~ Ca 90 ppm with the SO4:Cl ratio at ~1:1 starting from rainwater so no Na, Mg or CO3. For me, using water measured to contain <0.1mg of any of the brewing ions, 6g each of CaSO4 and CaCl2 in 35L of water.

2.15kg Thomas Fawcett's floor malted MO (49%)
1.0 kg Weyermann Rye (23%)
1.0kg Weyermann Vienna (23%)
0.2kg Weyermann Carabohemian (5%)

66C single infusion mash, 75C mash out

Hopping schedule
Whatever bittering hop I have at 60 min to hit a total IBU of 30
2g/L Victoria (10% AA) at 20 and whirlpool (~10 mins after flameout, left to steep for 10 mins)

Yeast is normally WY1272 (American Ale II) but current batches are using the Gigayeast Vermont IPA

Author:

Crookedeyeboy

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

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: 7/1/2014 8:54 PM

Notes: 30lts of 1.060 gravity wort divided into 5 x 5lt fermenters. 2 year old aged hops used for very low IBU's and a subtle old flavour. High mash at around 70C to promote unfermentable sugars. FV's consist of the following:

FV1: Brettanomyces Lambicus
FV2: Belgian Sour Mix #1
FV3: Nuthall Wild Yeast #1 (April 2014)
FV4: Nottingham Ale Yeast (Control)
FV5: Nottingham Ale Yeast + Brettanomyces Lambicus + Belgian Sour Mix #1

Here goes nothing! See you in 6 months

Author:

NoTacoForYou

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 1:05 AM

Notes:

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 10/21/2016 11:15 PM

Notes:

Author:

SKmattie

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: 3

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: 7/29/2016 5:11 PM

Notes: Low alcohol "summer Ale"

Author:

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 1:04 PM

Notes: (5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete.

Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer.

Add the bittering hops with 60 minutes remaining in the boil.

Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages.

Ferment at 60 °F (16 °C).

Lager for at least four weeks before bottling or serving.

When finished, carbonate the beer to approximately 2.5 volumes.

Serve at 50 °F (10 °C).

BYO, May/June 2009
https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile

Author:

maisoncdn

Boil Size: 31 Litres

Boil Time: 70

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Sugar

Priming Amount: 94g

Creation Date: 11/13/2015 10:22 PM

Notes: 38.4L

Author:

Jan Erik Johansen

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 8:42 AM

Notes:

Author:

Thiago Fernandes

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

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: 2/16/2015 4:59 PM

Notes:

Author:

fizgig

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 12psi

Creation Date: 1/12/2015 9:30 PM

Notes:

Author:

James Scott

Boil Size: 7 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: 3/16/2011 1:13 AM

Notes:

Author:

ImV

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 11/6/2014 7:30 AM

Notes: