Homebrew Beer Recipes | Page 1443 | Browse 315,000+ at Brewer's Friend

Author:

Thurston Brewer

Boil Size: 3.4 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 11:20 PM

Notes: Design:
Round, medium body. Malty, caramel or toffee
Mild bitterness. Slightly sweet. Herbal hop flavor.

Process:
Mash temp: 155 °F Mash pH: 5.5

Author:

RustyBarrelHomebrewing

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 69

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: 2/14/2022 5:17 PM

Notes: =============================
4/22/2021
brew day.
removing the hallertau mittelfruh and saaz in favor of nobility. adding some hallertau magnum i have in the fridge and then im going to have to add some warrior to get the rest of the way on ibu.

i picked up 10 gallons of glacier RO water from publix and added all treatments to strike water. next time prob need to get 15 gallons.

=============================
4/15/2021
copied into new recipe to change to 10 gallons. this time will be using reused bavarian lager 2206 yeast from maibock 5 gallon batch. i think half the cake in each fermentor will be ok.

Redoing the water, not sure what it was set to before....
appears there is no real way to get a decent water profile for light lager from my house water. hopefully i can get a couple of those 5 gallon jugs and not have to buy 10 damn gallon jugs from grocery

im not sure but i think i can just add all my water additions to the mash water and be done with it? use straight distilled for the sparge
=============================
8/12/2020
brew day. changing recipe to reflect saaz are actually 2.8 instead of 3.5. and i accidentally added .5 oz at 30 and flameout instead of .25 and .75 respectively.

=============================
8/11/2020
copied into a new recipe today to mess with water profile. thinking about starting with distilled or purified (not sure if this is the same as RO) and building. looked at the pilsner preset profile which is very soft but that is just base water and suggested will not work correctly for mash and yeast health! instead looking at actual target profiles for czech pils i found online, debating between two (one from AHA forum, other from braukaiser) link in the water profile.

be sure to add acid only to the mash.

=============================
7/12/2020
i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.

overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)

=============================
6/24/2020
kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
=============================
6/18/2020
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.

i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.

=============================
6/9/2020
heavily formulated from notes and sample recipe here : https://byo.com/article/bohemian-pilsener-style-profile/

=============================
not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :
1. 50deg for first 48 hours
2. raise one degree each day for 10 days
3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
4. 9 days later start the cold crash

Author:

Pandabrewmaster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/4/2021 5:59 PM

Notes:

Author:

Boil Size: 8.32 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.74

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2021 8:57 PM

Notes:

Author:

Vader ipa

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.4

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: 5/4/2021 9:03 PM

Notes: Mid to high 60's for 3 days, then increase to low 70's to finish.

Author:

chris good

Boil Size: 8.5 Gallons

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

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: 2/21/2019 11:51 PM

Notes:

Author:

SchuBrew

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 7.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2018 1:23 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2018 11:21 PM

Notes: this came out perfect, not clone of any kind just a funny name, the balance is right on

Author:

Bklyn

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 4:42 PM

Notes: Kölsch
(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

Step by Step
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 and serve at 50 °F (10 °C).

Author:

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 4:56 PM

Notes: DRY HOPS
Split batch:
MB8 - 100g Dr Rudi in 50 litres
MB9 - 100g Sticklbract in 50 litres

Author:

wjbunton

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/9/2013 8:13 PM

Notes: Potential brew, using ingredients from Midwest Supplies Autumn Amber and a few additions.

Author:

jspirko

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 12:06 AM

Notes: - Steep grains for 20 mins @ 150-160*F
- Used Vintner's Harvest Blood Orange Puree (3lbs 1oz.)

Author:

bacgabe

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 4:49 PM

Notes: 5 gallons with Conan, other 5 with WLP 01

Author:

SanctuaryBrewing

Boil Size: 120 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

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: 6/7/2016 2:01 PM

Notes:

Author:

curtdo@comcast.net

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 4:21 PM

Notes: .5 coriander seed
.7 sweet orange peel
gypsum

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 2:47 AM

Notes: Dump the boil in the primary, we didn't know any better. We even scraped every last bit of hops.
Hop bomb. Lots of aroma lots of bitter. Not quite but in the same vein as mikkeler's 1000 ibu bitterness just none of the malt flavor

Author:

Fjord & Fjell Nano Brewery

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 11.3

Efficiency: 65

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 8/8/2015 4:13 PM

Notes: Starter: 1 pkg dry yeast / 1.1 l malt extract solution at 10 P / stirplate 1-2 days

Pitch at 17°C and ferment at 19°C.

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 4-6 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

Author:

Mulamanca

Boil Size: 52 Litres

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 8:31 PM

Notes: ocorrências: agua PH 7, utilizamos o hop bag, esquecemos de colocar água na tampa e caiu cerveja qndo colocamos no fermentador. Mas conseguimos resfriar em um bom tempo.
ficou mto amarga com sabor forte demais do lupulo chinook.

Author:

Big Guns Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 2/26/2015 2:21 PM

Notes:

Author:

Huberman

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 11.6

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2014 8:16 PM

Notes: