Homebrew Beer Recipes | Page 2292 | Browse 320,000+ at Brewer's Friend

Author:

jmiller944

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2017 10:11 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.92 psi

Creation Date: 4/10/2023 7:32 PM

Notes: Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.045
FG: 1.008
IBUs: 20
ABV: 4.8%

MALT/GRAIN BILL (Adjusted in this recipe to hit target ABV and IBU

7.1 lb (3.2 kg) Weyermann Pilsner
13 oz (369 g) Weyermann Carafoam
7 oz (198 g) Weyermann Carahell

HOPS SCHEDULE
0.23 oz (7 g) of Hallertauer Magnum at 60 minutes [12 IBUs]
0.3 oz (9 g) Tettnanger at 45 minutes [4 IBUs]
0.2 oz (6 g) Hallertauer Mittelfrüh at 45 minutes [2 IBUs]
0.2 oz (6 g) Tettnanger at 10 minutes [1 IBU]
0.2 oz (6 g) Hallertauer Mittelfrüh at 10 minutes [1 IBU]

YEAST
Wyeast 2124 Bohemian Lager

DIRECTIONS
Mill the grains and conduct a multistep mash: Mash in at 122°F (50°C), rest 10 minutes; raise to 144°F (62°C), rest 40 minutes; raise to 154°F (68°C), rest 10 minutes; raise to 170°F (77°C) and mash out.

Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate well and pitch plenty of healthy yeast. Ferment at 50°F (10°C). When primary fermentation is complete and the gravity has stabilized, allow the temperature to rise to 55°F (13°C) and hold for a 72-hour diacetyl rest, then crash to 32°F (0°C) and lager for 5 weeks. Package and carbonate to about 2.7 volumes of CO2.

BREWER’S NOTES
Water: Choose calcium chloride over gypsum and target a mash pH of 5.4.
Ingredients: If German malt is hard to get, the American counterparts—though not authentic to the style—can fill in beautifully. For the bittering addition, any high-alpha German hop variety will do.
Mash: If a multistep mash is not an option, mash in at 144°F (62°C) and rest 50 minutes for a lighter body and drier finish, or mash in at 152°F (67°C) and rest 50 minutes for a slightly rounder body and finish.

Author:

Wildmanbrewing

Boil Size: 11.4 Litres

Boil Time: 90

Boil Gravity: 1.095

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: 2/20/2021 1:49 PM

Notes:

Author:

Terry_G

Boil Size: 9 Litres

Boil Time: 30

Boil Gravity: 1.082

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 163 g

Creation Date: 10/30/2020 10:28 AM

Notes: 15 min steep of crushed Crystal Malt
Boil LDME and Dextrose first.
Heat Malt Extract and IPA can.
Pour a few litres into fermenter..
Add LDM and Dextrose mixture to fermenter then add can contents.
Stir contents and then add cold water.
Allow to cool to 16-24 degrees C then add yeast.

Wait 7 days before dry hopping (all hops).
Wait another 7 days before bottling.

Hydrometer readings.
OG = 1080

Author:

Bradleyarthurwhite

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2020 2:54 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2019 7:54 AM

Notes:

Author:

Andersons Brewhouse

Boil Size: 5 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/1/2018 1:16 AM

Notes:

Author:

samsa

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 58

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: 4/7/2018 10:54 AM

Notes: Kaynatmanın son 10 dakikasında evde bulunan kurutulmuş narenciye kabuklarından 2 avuç kadar eklendi.

Dry hop 19 nisan 2017

Şişeleme 22 nisan 2017

Author:

Mybuddypete

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2018 3:17 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 10/11/2017 8:28 PM

Notes:

Author:

Smash café

Boil Size: 28.75 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 1:41 PM

Notes: Brewday: 18/7/15
OG: 1.062?????? Efficiency set at 75%, new electric brew set up gave efficiency of 85%

Bottled: 04/08/15 FG 1.014
ABV: 6.3%???

Ready to drink: 25/8/15

Author:

Ricardo Hahn

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 2:31 AM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 10:36 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=39021

Consider using wyeast 1450 instead as Denny fav 50 tends to accentuate the malt character and mouthfeel. Also reported to have lower attenuation and produces very little esters, even when fermented warm, though I will aim to ferment colder.

No starter used
Look up C02 level for Marzen

Drinking notes:
WLP 036, it NEEDS to be lagered for at least 1 month, and do not stir up the gunk at the bottom of the keg/bottle. It's bitter, and weird tasting. A good combination would be gelatin and then a 1 month lager for extremely clear beer. Also, it is slightly too sweet and "sticky" for an oktoberfest beer. Adjust the grain bill to drop FG to something closer to 1.015 and use a LARGE starter to get this beer to ferment extremely clean. A better yeast would be a kolsch yeast, as it tastes cleaner.

Author:

UrbanDread

Boil Size: 550 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 7:43 AM

Notes:

Author:

Akwitayne

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 3:02 PM

Notes: Will also use Wyeast 2001, Urquell Lager

Author:

Boil Size: 21 Litres

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 8:52 PM

Notes:

Author:

jpthier1020

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 11:14 PM

Notes:

Author:

Yackmo360

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 3/5/2016 6:52 PM

Notes:

Author:

DAS

Boil Size: 6.35 Gallons

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 11:50 PM

Notes: [all malt was ground to near flour for efficiency]

February 27, 2016:

S.G. 1.038

-Added 150g wheat DME prior to boil because I had it on hand and wanted to get rid of it.

Yeast: 15g Safale S-05 (2/2014) for approx. 138B cells, rehydrated.

-Yeast pitched at approx 16-17C at 8:30AM. Aerated vigorously be rolling carboy on floor for 5 minutes both before and after pitch.

-February 28 (morning): Very strange "start" to fermentation. Long lag time and zero airlock activity for 24 hours. However, yeast 'rafts' are visibly forming at 24 hours. Still no airlock activity. Possible leak somewhere in carboy/stopper? Very little experience with US-05 but I've been considerable concerned. Long lag times could be from low pitching/holding temp, but still it seems strange. Will keep an eye on this throughout the day.

February 28 (afternoon): Steady, but slow, airlock activity at nearly 30 hours. Low krausen forming. No distinguishable smell from airlock at this point.

February 29 (afternoon): Strong, steady airlock activity but strangely there is very little, if any krausen.

March 1: (morning) Strong, steady airlock activity continues. Still a strange lack of krausen, although I here this is not unheard of with US-05. Airlock smells of slightly plummy, yeasty, rising bread.

March 2 (afternoon): What little krausen was there has fallen. Airlock activity significantly slowed. Temperature raised to approx 17-18C. Will continue to slowly raise the temp over the course of the next few days to approx 20C.

March 3 (afternoon): Temp raised to 19C.

March 4 (afternoon): Temp raised to 20C.

March 8 (evening): Took gravity reading and a taste. Surprisingly, it currently sits at 1.015 - and I think it's finished. I'm glad, though very surprised, that it left so much body despite using US-05. It appears that mashing at 160F worked pretty well. Very full in the mouth, though NOT sweet, for a beer of such a low SG and alcohol content. Very malty, in almost a strange way, at the moment - though this could well be because there is a lot of yeast currently in suspension. Not as much roast character as I was hoping, but there beer is still young. I will remove from temp control tomorrow and allow to 'cold crash' for a few days prior to bottling.

March 9 (evening): Removed from temp control to 'cold crash' prior to bottling, hopefully on Sunday.