Homebrew Beer Recipes | Page 1478 | Browse 310,000+ at Brewer's Friend

Author:

Noisy Cat Brewery

Boil Size: 6.5 Litres

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Beet sugar

Priming Amount: 34g

Creation Date: 5/12/2016 11:45 AM

Notes: steep 20m @ 66C

or M47
needs some kind of cooling during fermentation

Author:

ineedahonda

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 10/12/2021 12:02 PM

Notes:

Author:

adv_trev

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 50

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2018 2:07 AM

Notes:

Author:

Yeast_Whisperer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 14.89 PSI

Creation Date: 12/14/2018 9:10 PM

Notes: Brewed on 10 Jun 2018
OG: 1.1.054
FG: 1.014
Attenuation: 73.2%
ABV: 5.3%

Compared with Pilsner Urquell
- Color is nearly spot-on
- Head is whiter than Urquell
- Urquell has more hop aroma and flavor
- Otherwise nearly identical !!

Scored 39 at the 2018 Maryland State Fair (1st Place)

Recipe Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=26537
Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Yeast Starter = three steps to yield 451 billion cells (starting with 42 billion cells based on age of package)
Step 1 = 0.7 L, Step 2 = 1.0 L, Step 3 = 1.5 L

Ingredients:
Weyerman floor malted Pilsner malt

Starter:
- Use a two step starter (start a week before brew day) -- target ~ 416 billion cells
- Step 1: ~ 1 liter
- Step 2: Decant, then ~ 1.6 liters
- Decant before pitching

Mash:
- pH target is 5.3 at room temp (or 5.05 at mash temp)
- pH Adjustment Notes
- To derease pH by 0.1, add 0.8 ml of 88% lactic acid
- To increase pH by 0.1, add 0.5 grams of pickling lime

Boil Timer Settings:
nE=4, AD=10, T1=90, T2=20, T3=15, T4=5

Fermentation:
- Chill wort to 50 degrees
- Oxygenate (lots of oxygen -- at least 90 seconds)
- Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days)
- Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
- Disconnect plug from cooling side of temperature controller
- Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
- Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)

- Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html

- When FG is stable and no diacetyl or acetaldehyde is detected,
- Reattach temperature probe from controller into thermowell
- Attach CO2 tank and add 1-2 pounds of pressure
- Set up a separate thermometer to monitor temperature of the beer
- Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
- When beer temp is below 50 degrees, add prepared gelatin fining
- 1 tsp gelatin in 1/2 cup water,
- Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
- Let beer clarify for a few days, then package

STC-1000+ Settings for Fermentation Ramp Up:
SP0: 52°
dh0: 36 (36 hour free-rise/ramp-up)
SP1: 68°
dh1: 0

STC-1000+ Settings for Fermentation Ramp Down:
SP0: 68°
dh0: 72 (3 day ramp-down)
SP1: 32°
dh1: 0

Packaging:
Keg:
- Transfer beer to keg
- Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees
- Let beer condition at 32 degrees for a couple weeks
- Tap the keg
Bottles:
- Sanitize bottles
- Add a coopers carb drop to each bottle
- Add beer and cap each bottle
- Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
- Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks

15 min mash pH = 5.15
added 0.4g pickling lime
10 min mash pH = 5.28
after mach, iodine test = negative

Forced ferment finished at 1.014

Author:

HighVoltageMan!

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 86

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 11:02 PM

Notes:

Author:

Boil Size: 114 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2018 7:18 PM

Notes:

Author:

haggis_trap

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 8:38 PM

Notes: Long White Cloud clone (first attempt)

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 10:44 PM

Notes:

Author:

jon.massmann@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 6/14/2016 3:33 PM

Notes:

Author:

Lumber

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 10:13 AM

Notes:

Author:

Singer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2015 12:09 AM

Notes:

Author:

Tempe Closet Brewery

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 3:27 AM

Notes:

Author:

csandvik

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: Corn Sugar

Priming Amount: 3.5oz.

Creation Date: 2/25/2016 10:47 PM

Notes: Belgian Candy Sugar added at 15 left in boil.
5oz. of Ginger at flame out.
Limited Edition-WLP590-French Saison Ale Yeast with starter.

Author:

Colinater22

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

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: 11/20/2015 5:09 PM

Notes:

Author:

ERoad

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 2:06 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 4:43 PM

Notes:

Author:

Reeder

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 10:24 AM

Notes: Mash Schedule

Strike grains with 4.89 gal of water at 164.5 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 2.99 gal in your first runnings.
Add 4.01 gal of sparge water at 168 °F.
Vorlauf and lauter 4.01 gal in your second runnings.
Your combined runnings should be 7 gal.

Author:

wilbur

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 5:00 PM

Notes: Excelent Scottish.
keeping this one.

Author:

HopKitty

Boil Size: 4 Gallons

Boil Time: 20

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

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: 5/23/2015 3:12 AM

Notes: White Labs 001
3/22
OG 1.058

Dry hop
4/7
1 oz mosaic
1 oz cent
1 oz sim

1.017

4/13
Keg
1.017
1.5 tsp biofine

4/15
Unclog dip tube

4/16
Drink
Clarity is better
Hop bitterness