Homebrew Beer Recipes | Page 2198 | Browse 325,000+ at Brewer's Friend

Author:

narleth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/12/2022 10:05 PM

Notes: Night before:
Collect and treat 7.5 gallons of RO water.

Brew day:
Mash at 154°F for 60 min,
Mash out at 176°F for 10 min,
Boil for 60 min with schedule additions as indicated.
Chill to 170°F for 20 min whirlpool
Chill to pitch temp (65°F) and pitch yeast
Ferment at 68°F

~ Day 2/3: (At 5 SG points from FG)
Add dry hop, increase temperature (70°F) and apply 15psi pressure until fermentation is complete.

Cold crash, close transfer, finish carbonation, serve.

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 2:16 AM

Notes: Mashed with 11L at 66 for 50 mins
Added 5.5L boiling water to bring up to 75
Mashed out for 10mins at the end of which it was at 70.
Sparged with 1.5L at 68, drained properly, squeezed bag.
16L to kettle with gravity of 1.030(!)
Ages to bring to boil. Added .33kg of DME.
12L to fermentor with OG of 1.054
Out of fermentor wit FG of1.014 = ABV 5.4%

Mashed out at 70 only. 16 litres went to kettle.

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2016 9:05 PM

Notes:

Author:

VTHomebrewer

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2019 11:35 PM

Notes:

Author:

StephanP

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.061

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: 1/3/2019 8:37 PM

Notes: Will try a more fruity/estery yeast next time. Maybe a London Ale, Imperial Juice, or Gigayeast Vermont Ale. Hop character is a little subdued until the beer warms up a little.

Author:

JohanTob

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2017 10:13 PM

Notes:

Author:

Devin Trudgen

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Bottle Condition - Dextrose

Priming Amount: 2.5oz

Creation Date: 12/2/2017 9:27 PM

Notes:

Author:

Boil Size: 10 Gallons

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2018 2:21 PM

Notes: 6/14: had to add 2#s DME to hit OG.
-pH 5.49

6/22:
-Bottled the London Ale 5g and the Trois 5g, both OG 1.012

6/29:
-Bottled brett claussenni 1g, OG 1.009

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70.5

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: 8/5/2022 12:45 PM

Notes: This classic Irish red pours a dark red/copper color and features a sweet caramel and toasted malt profile.

Step by step
This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 170 °F (77 °C) water to stabilize at 150 ºF (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy!

Extract with grains version:
Reduce the 2-row pale malt from the all-grain version to 1 lb. (0.45 kg) and add 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Written by Marc Martin (BYO) Magazine
Issue: January-February 2011

Author:

dewey57

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 3:02 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.33 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 10/3/2020 12:45 PM

Notes: https://beerandbrewing.com/the-real-oktoberfest-beer/

Note on my water: use 8 gallons of spring water. Water needs to be a mineral soft water for this style. Will use local tap to do my second sparge. I'm adjusting my grains to fit my efficiency.

The Real Oktoberfest Beer
A blonde lager is what is served at the true Oktoberfest.

DAVE CARPENTER

The Real Oktoberfest Beer Primary Image
Saturday, September 16, marked the official start of Munich’s 2017 Oktoberfest. Taking place over the course of two weeks, the world-famous party will end on Tuesday, October 3, and is expected to draw more than 6 million visitors from around the globe. While it’s best known as a beer-fueled celebration of Bavarian culture, the original Oktoberfest was actually a glorified wedding reception.

On October 12, 1810, the future king of Bavaria, Crown Prince Ludwig, was married to Therese of Saxe-Hildburghausen. Somewhat unusually for royal weddings, a large public festival was held in a meadow near the gates of the city of Munich. Everyone had such a great time that they decided to make it an annual thing, and, this being Bavaria, it wasn’t long before beer overshadowed the premiere event’s nuptial nature. (As for Ludwig, he would go on to have numerous extramarital affairs, author some spectacularly uninspired poetry, and abdicate the throne in shame.)

Today’s Oktoberfest takes place in the very same meadow, called the Theresienwiese, which means “Therese’s meadow.” In the local dialect, both the meadow and the festival itself are known as the Wies’n.

The beer Americans most associate with Oktoberfest celebrations is, naturally, Oktoberfest beer. But, as any beer nerd who has made the pilgrimage to Munich in late September will tell you, the beer served at the festival is a blonde lager, not the amber Oktoberfest beer we all know and love.

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What we think of as Oktoberfest beer in the United States is, strictly speaking, a Märzenbier, or “March beer.” Traditionally brewed in March, this malty amber lager would have been stored away in caves to sustain the thirsty masses throughout the summer. Come fall, any remaining Märzen would have been consumed to free up barrels for the new season’s beers.

What is actually served on the Wies’n today is, however, more like a hefty Helles or a mild Maibock than the historic Märzenbier. It’s specially brewed just for the celebration and is called, appropriately enough, Festbier. Rather than highlight the toasted flavors of Munich and Vienna malts, Festbier’s bready Pils malt and well-balanced noble hops character offer the ideal accompaniment to Obatzda (a cheese spread made from Camembert), Schweinshaxe (roasted pork knuckle), and big-as-your-face pretzels.

Festbier can be somewhat hard to come by outside Munich, as it’s seldom packaged for export. But if you can’t find a good commercial example, you can always brew one yourself any time of year. Just start with your favorite Helles recipe, bump up the base malt until you hit an original gravity in the neighborhood of 1.055–1.060, and increase the bittering hops addition somewhat to compensate.

The recipe below is based on Helles I Know, a Munich Helles featured originally in the Fall 2014 issue of Craft Beer & Brewing Magazine®. Carefully brewed and lovingly lagered for six or more weeks, all it needs to round it out is an oom-pah band and your finest Lederhosen or Dirndl.

Learn to create crisp, cold-conditioned lagers at home with CB&B’s_ Introduction to Lagering_ online class. Sign up today!

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Echtes Festbier
ALL-GRAIN

Batch size: 5 gallons/18.9 liters (5.25 gallons/19.9 liters before packaging)
OG: 1.058
FG: 1.012
IBUs: 31
ABV: 6.0%

MALT/GRAIN BILL
11 lb (5 kg) Pilsner malt
4 oz (114 g) Acidulated malt

HOPS SCHEDULE
1 oz (28 g) Perle [8% AA] at 60 minutes
1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes

MASH
Beta amylase 149°F (65°C) 30 minutes
Alpha amylase 162°F (72°C) 30 minutes

YEAST
Wyeast 2308 Munich Lager

BREWING NOTES
Pitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling.

Author:

sftsk

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.039

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: table sugar

Priming Amount: 4.0 oz

Creation Date: 8/3/2018 12:03 PM

Notes:

Author:

White Haus Brews

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2018 10:20 AM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 1:22 PM

Notes:

Author:

Drunk&Armed

Boil Size: 2.1 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Sucrose

Priming Amount: 16.0g

Creation Date: 11/27/2016 8:26 PM

Notes:

Author:

Boil Size: 5.15 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 7/18/2016 6:10 PM

Notes:

Author:

OVBrewer

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

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: 7/1/2016 12:02 PM

Notes:

Author:

Esvihus

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2016 11:09 PM

Notes:

Author:

Staurminator

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.022

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: 11/10/2015 10:30 PM

Notes:

Author:

Lashman

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2015 10:11 AM

Notes: