Homebrew Beer Recipes | Page 187 | Browse 320,000+ at Brewer's Friend

Author:

bhive01

Boil Size: 7.61 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 2

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: 11/20/2021 2:15 PM

Notes: From here: https://www.gladfieldmalt.co.nz/brewing-recipes/#Gladfield-NZ-Pilsner
Have Krispy on hand. Wish I had Krispy 2.0 or Lutra.

Krispy @ 68ºF was good. I think Lutra would be as well. Going with semi-cold (60ºF) fermented 34/70 on second batch. Also fixed "leaf/whole" to pellet for initial bittering addition.

Went sulfate heavy (light and hoppy BFriend profile) and it was really drinkable, but almost too "drying" on the palate in the finish. Going to try a balanced profile as I want a little of that rather than shift straight to a chloride heavy profile.

Balanced profile seemed better than sulfate heavy so sticking with that. Still quaffable, but less drying on the palate. Reducing the grain to 11 from 12 lbs to reduce the strength a bit. Want to be able to have a couple.

Author:

RBW Brewer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2014 4:15 PM

Notes: 7 day ferment
3 day dry hop

Author:

Christopher Langley

Boil Size: 5 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: 4/16/2011 1:04 PM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: CO2

Priming Amount: Kegging

Creation Date: 1/18/2016 5:55 PM

Notes: Source: Doppelbock version of my Ahtamic Bock (based on Brazos Bock by Goatchze http://www.homebrewtalk.com/showthread.php?t=120105)

For the Dark Munich, I roasted my Light Munich (3# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)

DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 168 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)

Author:

Bofee

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.15

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: 1/26/2018 2:23 AM

Notes:

Author:

Mr Merlin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 128.5 g

Creation Date: 11/10/2019 6:26 PM

Notes: Grains are double ground (purchased ground then finely ground using Corona style mill).

Method is all grain but using BIAB bag so no concerns with stuck splarge.

Batch splarge method used.

Re circulation during mash.

Hops added and kept in hop spider.

Oak chips prepared by boiling in boiling water for 3 mins then discarding then pouring boiling water over again once and discarding.

Recipee turned out very smooth, complex and incredibly rich. I will definitely brew again, probably drop the cinnamon as doubt it adds much and up the vanilla. A real treat of a brew.

On day 4, cinnamon stick, oak chips, split vanilla pod and cacao nibs were covered in 50ml Jack Daniels and 50ml Dalmore whiskey. Left overnight.

Drained and contents put into hop bag the following morning and fresh coffee brewed on top (using Nespresso Vertuoline machine). Alto dolce capsule used (414 ml fresh strong coffee). Left to cool then added to primary on day 5.

Less priming sugar used for porter added to mini-keg barrels (some bottled). Used N20 rather than CO2 for dispensing

1st Brew:
Got a higher efficiency than expected - 1.07 (1.06 preboil) from above grain bill. Sadly lost about 4l in a massive boil over in the past 5 minutes of the boil when adding protofloc.

Final gravity 1.024 which is only 64% attenuation
Think I left it on the primary too little time but ABV still 6.04%. Gonna check readings in another week and then look to bottle and age.

Author:

kingharvest

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2018 7:32 PM

Notes: Add lactose at boil - 10 minutes. Add citra and galaxy dry hop to keg along with vanilla bean.

Actual FG 1.020

Author:

sdrum3@gmail.com

Boil Size: 13.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2018 5:46 AM

Notes: boil for 60min. to get DMS for raw flavor.

In fermentation, pitch and hold at a steady 50°F (10°C) for the first 5 days, then start increasing the temperature. Once you’ve reached terminal gravity (about 1.011), get it packaged up and ready to drink!

Kellerbier, also Zwickelbier, is a type of German beer which is often not clarified or pasteurised. Kellerbier can be either top-or bottom-fermented. The term Kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages

Author:

Sean Sutherland

Boil Size: 31.2 Litres

Boil Time: 80

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 1:40 AM

Notes:

Author:

Blackchance

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: 1/4 tsp per bottle

Creation Date: 9/1/2016 8:21 AM

Notes:

IMPORTANT: The initial primary batch should be only 4.5 gallons NOT 5.5. This is because you will be adding a gallon of peach juice in the secondary.

Here is the process for calculating your ABV this way:
Take Primary OG and FG to calculate ABV as normal (POG, PFG, and PABV). Add the peach juice. Multiply the PABV by 0.82, because you've just watered it down.
Take the new OG for the secondary (SOG), and take Secondary FG after 2 weeks fermentation (SFG) to get Secondary ABV (SABV). Then add the PABV to the SABV to get your true ABV.

(PABV*0.82) + SABV = ABV.
You're shooting for around 5% when this is complete.
It should be noted that your IBUs will also go down, and should be multiplied by 0.82 as well, putting this recipe at around 20 IBUs

Recipe is best with pulp-free peach juice. First test batch lost almost 2 gallons in sediment due to peach pulp from the juicer.

The vanilla will be mild on this one because of the noticeable aroma and flavor of peach. Use two beans in the secondary if you want a vanilla kick, or just one if you only want a slightly creamier taste.

I've brewed my fair share of beers, and drank many more than my fair share, and this is one of the most delicious and drinkable beers I've ever had. Give it a try!

Author:

recreation brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 64

Mash Thickness: 1.4

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: 8/16/2012 12:59 AM

Notes: Pitched at 50*, let fermentation naturally rise to 64* before stopping.

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 70

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: 4/15/2016 10:33 PM

Notes: Mash at 156 degrees for one hour. Sparge with 3.5 gallons water (or more) to make 6.5 gallons wort. Bring wort to boil. Add 2# DME Amber and 2# DME Light and hops. Boil 90 minutes. Add irish moss at 15 end of boil. Add yeast nutrients at 10 end of boil. Cool to 70 degrees, transfer to fermenter and pitch yeast from yeast starter. 2 weeks in primary, 2 to 4 weeks in secondary.

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 40

Boil Gravity: 9.9

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2021 9:07 PM

Notes:

Author:

LordSalem

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 4:57 AM

Notes:

Author:

cearum

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 3/20/2012 12:27 AM

Notes:

Author:

Eggertsville Brewhouse

Boil Size: 3 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: 5/4/2012 6:27 PM

Notes: Original batch is made at 4.5 gallons. After four days of fermenting, add honey to a gallon of water, raise to 178 for 60 minutes, then cool and add to wort.

Batch uses two packets of S-33 dry yeast. Another option is to use Wyeast Belgian Strong Ale yeast in a 2 liter starter.

Author:

MontiChristo

Boil Size: 10 Gallons

Boil Time: N/A

Boil Gravity: 1.063

Efficiency: 90

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: 6/15/2016 3:06 AM

Notes:
Split into 2 x 5 gallon batches

1) 2 pks Lalvin Narbonne Yeast (71B-1122) - rehydrate each seperately with goferm
2) De-core and puree apples (add half to each fermenter)
- 2 lbs Red Delicious, 2 lbs Fuji, 2 lbs Golden Delicious, 2 lbs Gala, 2 lbs Granny Smith
3) Top off to 4 gallon mark with spring water
4) Heat honey to aid in mixing, add 6lbs to each fermentor), mix with degasser
5) Add 1pk of rehydrated yeast to each fermentor once temperature is correct, mix again with the degasser
6) Ferment with no air lock for 5-7 days
7) after 5-7 days add 1 gallon apple juice (no preservatives - pasteurized is ok) to each fermentor, stir gently, reseal and add airlock
8) Once fermentation stops transfer to secondary and age for 1 month to clarify
9) Add 2 oz american medium toast oak cubes (taste once per week until desired oak flavor)
10) Cold crash or continue to age until desired clarity is reached
11) Back sweeten and mix gently with tart cherry juice in bottling bucket (1 cup at a time until desired cherry flavor is reached)

Note: tart cherry juice can be added to secondary fermenter if an additional agent is added to kill fermentation completely. Idea is to not ferment the tart cherry juice and use it to back sweetening.

Currently brewing: see brew session results

Author:

Ethan William Mason

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 10:37 PM

Notes: Cold steep coffee schedule:
3 oz. freshly ground coffee beans + 1.5 oz. cocoa nibs to 3 cups of purified water ( in mason jar).
Place in fridge and shake occasionally for 24 hrs.
Strain through a coffee filter, pasteurize and add to secondary

Author:

Norsk Malt

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

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: 2/11/2016 3:02 PM

Notes: Mesk 60 minuter. Kok 90 minutter. Tilsett humle etter 30 minutter. Bruk klaringsmidler og gjærnæring. Ettergjæres på flaske eller fat i to til tre uker. Serveres avkjølt. Skal være helt klar og vise tydelig rødfarge når den holdes mot lyset.