Homebrew Beer Recipes | Page 2049 | Browse 310,000+ at Brewer's Friend

Author:

Coyote Cave Brewing Co.

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 75

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: 3/6/2017 3:03 AM

Notes: 4.5oz DME in 5.25 cups H2O RO water;

Author:

Cap'm

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2021 6:17 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 58

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: 7/17/2021 3:35 PM

Notes:

Author:

mikestuls

Boil Size: 20.8 Litres

Boil Time: 20

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2020 8:58 AM

Notes: **Fruit Prep:**
-Defrost fruit
-Clean fruit with sanitized water
-Mash up fruit
-Refreeze fruit

------------------------------------------------------

**Brew Day 1**

**Mash**

-Hold 2 gallons of purified water at between 145-160F
-Put grain bag around kettle pot, fill with grain and stir a few times
-Hold for 1 hour

**Sparge**

-Squeeze grain bag out over kettle pot
-Put grain bag in bucket and poor purified 170F water overtop until covered
-Let sit for 10 minutes then squeeze out the bag and poor water into kettle pot

**Boil 1**

-Fill kettle pot up with purified water
-Boil for 15 minutes to sanitize wort

**Souring**

-Cool and maintain at 86-104F (optimal 95-100F).
-Add sour pitch
-Cover top of kettle pot with saran wrap and put in plugged sink
-Fill with boiling water occasionally to maintain temperature
-Sour to taste

**Brew Day 2**

**Boil 2**

-Boil for 20 minutes to kill the bugs
-Add Bittering (Centennial) hops at 20 minutes
-Add 4 pods worth of cardamom seeds at 5mins.
-Add Flavouring hops (Mosaic, Amarillo) at 0 minutes

> *remember that special hops are 2X as potent as regular hops at same weight.*

**Pitch**

-Cool to correct temperature on yeast package
-Add water to buckets but leave room for fruit
-Pitch yeast

**Additions (after 1 week)**

Dry Hop/Fruit/Vanilla
-Put fruit evenly in grain bags and let it defrost
-Add dry hops (Mosaic and Amarillo) evenly to hop bags
-Split open vanilla beans, scrape inside out and soak all in vodka for 10 minutes
-Transfer beer to big red bucket
-Clean fermenter buckets
-Put dry hops and fruit and vanilla beans into fermenter buckets
-Transfer beer back into fermenter buckets on top of fruit, dry hops and vanilla.

> *remember that special hops are 2X as potent as regular hops at same weight.*

**Bottling** (after 2 weeks)

-Take out fruit and hops
-Poor some measured amount of beer into a cup and add measured amount of lactose sugar to taste.
-Add equivalent ratio of lactose sugar to bottle bucket with 1 cup of priming sugar.
-Bottle as usual

Author:

brettv44

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

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: 8/29/2019 7:21 PM

Notes: Kettle Sour with probiotic pills for 24 hours

https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-HeiressDeBourgogne-1526921913203.pdf

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 8/20/2019 2:20 PM

Notes: ==============================
update 01/23/2020
despite the improvement notes below, I'm planning to rebrew this as is in the next week or so. For NHC possibly.

==============================
update 12/5/2019.
This brew won gold medal at GRIST homebrew contest in northern VA. https://comp.gristhomebrew.com/

Listening to homebrewhappyhour episode with Rob from Pixel Perfect Brewing, he highlights a couple things that he says helped his octoberfest. fermenting under pressure, and decoction mash. he actually did the decoction on an extract brew with specialty grains. also he did 6 weeks conditioning.

this brew i thought was really good as is, and it was indeed a gold medal winner. but possibly adding these three techniques could make it even better. push it to BOS status.

also, judges said it was low carbonation and needs more head retention. touche.
==============================
altered from Drew's March Beer from sept 2019 byo. i changed the hops to get rid of first wort hop addition and to use a single hop, in even oz amount. confirmed recipe uses 1.5 qt/lb mash. the MUNICH/OKTOBERFEST YEASTS REQUIRE DIACETYL REST. if wyeast 2308 yeast not available, check for WLP820 oktoberfest/marzen. Or for simpler wyeast 2124 bohemian lager, WLP833 german bock, Wyeast 2206 Bavarian lager (i might have some of this from last year?)

for diacetyl rest, copied from virginia lager recipe :
going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

Author:

NDB

Boil Size: 39 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 68

Mash Thickness: 1.33

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: 7/13/2018 5:58 PM

Notes: 9 g orange zest (in DH keg)
1/2 vanilla bean (scraped and chopped, soaked in vodka for a week, strained and added in serving keg)
mango and passionfruit puree added to secondary

Dry Hop #1 in primary
Dry hop #2 in secondary (4 days), after aged on puree and vanilla.

1 pint (475 ml) | Passionfruit puree
1 quart (950 ml) | Mango puree
Per 5G

Author:

Bazooka Brewery

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2018 3:08 AM

Notes:

Author:

the_silent_riot

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

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: 3/12/2018 8:33 AM

Notes:

Author:

Ibasterd

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 3:32 PM

Notes: Brewed: 4-29-17
O.G. 1.053
F.G. 1.012
Alcohol By Volume: 5.38%

Brewed: 7-224-120 (modified recipe- yeast-YL-091 and hops)
O.G. 1.032
F.G. 0.993
Alcohol By Volume: 5.12%

Author:

Jim Higley

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: 2

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: 1/22/2013 5:07 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 55

Mash Thickness: 5.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 5:17 AM

Notes:

Author:

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2016 7:33 PM

Notes:

Author:

Boil Size: 26.4 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 4

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: 5/19/2016 12:57 PM

Notes:

Author:

taylor perry

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.3

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: 2/7/2016 2:24 AM

Notes: Added .75 tsp fresh ground pepper to primary after 48 hours post pitch

Author:

richard_mcateer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 6.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: N/A

Creation Date: 12/19/2015 2:38 PM

Notes: used the peels of 3 clementines, chopped up.

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 8/19/2015 11:39 PM

Notes:

Author:

MrScott

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: White Sugar

Priming Amount: 46g

Creation Date: 7/20/2015 8:17 PM

Notes: Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C).

Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes.

When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature).

Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort.

Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil.

Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2015 3:02 PM

Notes: Yeast - 1L starters per pack (2 packs) will yield 476B if packs are ~1 month. Target is 468B.

Water - Combo of Burton and Light colored hoppy. Bicarbonates may combine with Centenial for harshness so cut with distilled.

Sparge - Remember to batch sparge for English flare.

Finings - Whirfloc or Irish Moss, remember in boil.

Dry Hop - 5 days target then pull.