Homebrew Beer Recipes | Page 147 | Browse 325,000+ at Brewer's Friend

Author:

Kenks

Boil Size: 29.3 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 79

Mash Thickness: 3

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: 11/8/2020 9:40 PM

Notes: Target based on Deschutes Website
MALT
2 Row, Munich, Crystal, Wheat, Flaked Barley
HOPS
Amarillo, Cashmere, Mandarina Bavaria
ALC/VOL
6.5%
IBUs
45

Author:

FatsSchindee

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn sugar

Priming Amount: ~2/3 cup

Creation Date: 6/7/2013 5:19 PM

Notes: Steep grains in 2 qts water at 155*F (~165* strike temp) for 45 minutes. Sparge with 2 qts water at 170*, then add 2.5 gallons for total of a 3.5 gal boil. Add 2+ gal chilled water to chill and top off to 5.5 gal in fermentor.

Primary (in 6.5 gal bucket or 6/6.5 gal carboy) at 50*F for 2-3 weeks. D-rest at 64*F for 2-3 days. Rack to 5 gal carboy and lager at 34*F for 7 weeks minimum.

Prime and bottle (or keg) to 2.5 Vol CO2.

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 5/2/2014 9:31 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Author:

funkenblitz

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.037

Efficiency: 81

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 12:07 AM

Notes:

Author:

dankbrewing@gmail.com

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 7:35 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 26 Litres

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2.5

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: 12/3/2014 9:30 AM

Notes: BW#2
Based on the original recipe this time I want to achieve the following:

*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.

Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture

Extra Cultures Being Added:

*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer

Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers!

Author:

mytdil6

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

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: 1/25/2017 10:07 PM

Notes:

Author:

Mica_Stro

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2016 11:12 AM

Notes:

Author:

MSK Chess

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 9:10 AM

Notes:

Author:

Davemci

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:39 PM

Notes:

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2014 3:44 PM

Notes: Brewed this one at Craigs (7/13), used magnum for bittering. Ended up getting better efficiency than usual so only used about 5% sugar and OG was 1.088 also get about 85-90 gallons instead of the 66 we were shooting for. Pitched some wlp007 in ten 10gal since we didn't have enough yeast. Might use it to blend if necessary. Mash temp was also lower than expected, around 147/148 so next time it should probably be a bit higher especially because the barrel will dry it out. The lack of the original amount of sugar should help though. Yeast pitch ended up being a bit lower than expected, about 250ml of slurry instead of 300ml. Also ended up pitching warm. My personal brew I cooled it down but ended up doing it too much and it went to 58F. I heated it up to 66F by midnight and it was sitting there on the morning of 7/14. Not much activity so far. By evening it had started and was at about 68F, cooled it down to 65F. 7/15 had heated up to 70F overnight so I cooled it down to 67F. Evening it had cooled to about 65F so I heated it back to 67F. 7/16 it had chilled down to 66F so I heated it to 67F. By evening it was 70F. Turned the heater on in the evening and by morning of 7/17 it was up to 75F. Kegged on 8/20/14. Barreled this beer on 3/21/15 with a gravity of 1.012. Topped it off on 5/17/15 and took a reading which put it at 1.009. Racked out of the barrel and into kegs on 6/14/15 and the gravity was 1.006. Beer obviously kept fermenting in the barrel. Beer turned out to be about 11% and has quite a lot of bourbon alcohol character.

Author:

cochran brew house

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: 3/15/2012 12:28 AM

Notes:

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar for bottling

Priming Amount: 175ml

Creation Date: 4/24/2015 2:32 PM

Notes: >malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

Author:

mheile

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 7/13/2012 4:42 PM

Notes: Ferment in primary for 14 days. Transfer to secondary for 14 days. Bottle and age for a minimum of 5 months.

Author:

mossz

Boil Size: 5 Gallons

Boil Time: 65

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: 12/7/2012 2:18 AM

Notes: Wycastle Hobgoblin. Batch 5

Author:

Alesini

Boil Size: 7 Litres

Boil Time: N/A

Boil Gravity: 1.123

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Destrosio

Priming Amount: 120g

Creation Date: 9/20/2013 9:53 PM

Notes:

Author:

maconmatt

Boil Size: 6.23 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:16 PM

Notes:

Author:

DrPaulsen

Boil Size: 8.75 Gallons

Boil Time: 120

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

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: 1/1/2013 6:55 AM

Notes: Won a gold medal at the 2011 Thirsty Classic.

http://www.thirstyhomebrew.org/filemgmt_data/files/2011%20THIRSTY%20Classic%20winners.htm

If using lager yeast, pitch 1,000B yeast cells (Brewer's Friend calculator), this is 500gm of very thick slurry.

Start Vol = 8.4 gal (68F), 8.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 2.7 Oz in 2 C water @ 32 degrees

Creation Date: 4/2/2017 5:07 PM

Notes: Change hopping to FWH, drop zero minute addition.

Bronze Medal, the Brew Hut Docktoberfest competition, September 2016

For 2017, slightly modified grain bill (reversed proportion of Munich to Pilsner malts, added an ounce of Caramunich, deleted acidulated malt), upped IBUs to 25. Won Gold Medal at the Brew Hut's annual Oktoberfest competition. That's me with the medal and the booty box in the upper left photo.... Won gold at Rocky Mountain Homebrew Challenge.

For 2018: Modify as follows: Reduce IBUs to 23. Replace Tettnanger with Hallertau. Add some Carapils for head retention. Try mods on a 2.5 gallon batch.

I am not happy with the 2018 mods, particularly the melanoidin. Will keep the Carapils, lose the Crystal Malt and make a 3-gallon batch for Docktoberfest.

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2017 11:58 AM

Notes: Yeast Bavarian or Czech Lager

Originally figured at 70% efficiency but in actuality came in @ 75 and would not change anything as was fantastic.