Homebrew Beer Recipes | Page 2571 | Browse 315,000+ at Brewer's Friend

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 1:48 AM

Notes: Actual yeast/bacteria added is JH 'Menagerie of Funk' blend which contains everything.

Author:

RustyBarrelHomebrewing

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 48

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: 9/10/2022 8:43 PM

Notes: 9162022 brew day last night awful eff new mm3 maybe to blame but did entire mash in the g40 that also maybe to blame. Prob needed to collect more wort. Boiled total 2 hours to try to boost grav and came out with only 9 gals. Anyway this will be lighter than intended but probable ok.
========================
9/10/22
this recipep pretty universally people said was too sweet. lets try to dry it out. try to knock down the OG and prob want to mash as low and long as possible. maybe 149 for at least 60-75 mins. last brew was over 6%abv lets go for like 5,7=6.0

for water i am diluting tap with RO and it pretty much matches pilsen light lager profile with no adjustments so lets go with that. there is also a munich profile which might also be more fitting but it said for marzen and maibock, darker maltier versions so lets just try this.
========================
6/26/22
plunder contest judges scored it 28 and said it was too sweet, which i can kind of get. we shall see what NHC said. need to check FG from notebook. it is delicious but also could probably be crisper and more conduscive to festival drinking, would also like it to be a little more yellow. consider scaling the malt bill down just a little.
========================
4/10/22

scaling down to 5.5 gallons, rounding off grain amounts. gonna run it with regular tap water as i did before!

adjusted hops slightly for even amounts and to fall within middle of the ibu range

========================
1/18/2022
setting up for winter/spring 2022 hopefully submission to NHC.

adjusting for equipment and volumes for G40. adjusting abv a little lower per guidelines.

removing 2row.

consider dropping to 1.0 qt/lb to fit in G40. will need to sparge with 8 gallons...

NEED TO do water profile for this.

========================
~2021
rebrewed this for 2021. did not enter any contests or even bottle/can any. was on draft in the garage for several delicious months.

did not take any notes for the 2021 batch so i assume i pretty much brewed it the same.

========================
11/15/2020
won gold medal malty european lagers category in 2020 JRHB Dominion Cup.
========================
8/27/20
brewed last night. mostly went well. started with 12.5 gallons wort as planned but it easily boiled down to about 10-10.5 gallons. could collect more wort next time or boil softer. first gravity reading was 1.070 and i was at about 8 or 8.5 gallons after trub filtered out. topped up with tap water. chilled overnight in ferm chamber and pitched in the morning.

========================
8/26/20
brew day. tried to mess with water calculations a little. not really sure what to use for festbier/oktoberfest. playing with balanced profile. ran into the HCO chalk issue again, not sure how to fix. looks like i could make it work with "light colored and malty" profile. going to need 16 or more gallons mash/sparge water, might just run it with tap.

========================
8/21/2020
i think i am going to go for it with this thing. today adding some acidulated malt based on henrico guess profile to hit pH, hopefully i will remember to take a reading.
todo :
* what to do about head retention?
** adding .75lb carafoam for foam and head retention
*** https://beerandbrewing.com/d-lite-festbier-recipe/
* how much yeast?
** according to yeast calculator (depending on the mfg date) i need 4 packs plus a 4L 1.050 starter, pound and half of DME decanting, etc.. yikes! yeast alone would be like $35.
** alternatively, i have a lot of 34/70 from two batches that i could use...
** brulosophy compared german bock lager yeast with 34/70 and eventually could barely tell difference :
*** http://brulosophy.com/2016/07/21/yeast-comparison-saflager-w-3470-vs-wlp833-german-bock-lager-exbeeriment-results/
** im learning that 34/70 is equiv to WY2124 and WLP830 some say the white labs come out different.
** i think i might just keg the two lagers i have in chamber and rack the 10gal batch on top of the cakes...? or maybe half cakes? after some reading, seems about right. some say only 1/4 cake. at end of fermentation slurry contains about 6x cells. that is 600 billion per 5 gal batch. i need 717 billion for 10 gallons, so 358 billion per 5 gal bucket, divided by 600 = 0.58 so i need 58% of each of the yeast cakes.

========================
2/4/2020
todo :
* consider some crystal malt - no head retention...possibly some light munich

festbier flavors developed nicely however the beer was way too malty sweet probably because it was up over 7%abv. modifiying recipe down to 5.5% abv.

breakdown on previous recipe formulation :
* i kind of customized a lot. the original aha recipe is only remotely close. but it was designed for 5.8%. i probably just aimed higher than i should have and came out even higher than planned.
* hop adjustments - reduced the hop contribution a little bit to land in the middle of the IBU range but also adjustments to bump up the BU/GU ratio (0.38 previously, currently its at 0.48)
* i got to 1.010 with 85% attenuation. for the updated recipe this attenuation results in 1.007. id considered doing some crystal malt, but lets just do a 30 minute mash and see what that does.

========================
1/22/2020
just went into cold crash after 9 days at diacetyl based off of beer & brewing article. other places im seeing say only 2 days is needed. would prob benefit for more time in cold crash (if time is of essence). not sure if it hurts to have it at rest temp for longer tho.
========================
12/19/2019
i think i am going to retry this to have ready feb 1. took a pound off the grain bill to lower the abv to more standard level.

for fermentation and diacetyl rest strategy :
we are going out of town in a couple days so if i get this brew done before i leave, i will probably just let it go for 6 or 8 days at 50 then slowly raise it up to 55 when i get back. keep it there for another 3 days then cold crash until feb.

alternatively beer and brewing suggests something like this :
* 50deg for first 48 hours
* raise one degree each day for 10 days
* on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
* 9 days later start the cold crash

i was considering cold crashing for only a couple days then moving to keg. ive read other places tho that it can benefit from sitting on that yeast cake all that time. on the other hand it would be nice to get it into a closed safe clean keg....???idk

========================
update 10/20/19
this beer is way off. i thought it was too malty sweet but i think it is actually diacetyl (or possibly DMS but diacetyl would make more sense) - i pitched the wort on top of oktoberfest yeast cake that had been sitting (in a covered bucket in cold ferm chamber, but...) for several days, maybe even a week. also i went away in the middle of fermentation and wasnt able to ease it up to diacetyl rest temperature properly accordinig to the schedule written out below. need to retry this with 1) proper fermentation schedule 2) fresh or uncontaminated yeast 3) try the original recipe? i think with no malt changes on my system it will still come out at 6%
========================
update 10/7/19
ugh looks like this will accidentally come out at 8%. fermented down farther than the average for this yeast. (avg 75% shouldve been 1.018 but its 1.011 at 85%) (i did pitch right onto the cake from oktoberfest so shouldve been a lot of cells). i brewed this first on a double brew day so the mash was sitting for the full 60 if not longer. i was actually away at gabf so didnt do the exact procedure below, but rather rest the chamber for on the morning of day 4 before i left town. on the morning of day 7 i measure 1.011 and turned the chamber back down to 35. consider diluting before kegging?
=======================
basically took the recipe word for word. 90 minute boil because of the pilsner malt, will utilize that time for more IBUs with less hops via FWH. https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/

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 (<40) 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.

sources :
* https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/
* https://beerandbrewing.com/make-your-best-oktoberfest/

Author:

Crab Creek Brewing

Boil Size: 9.82 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/21/2022 1:35 AM

Notes:

Author:

프로이니

Boil Size: 25.82 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 120.7 g

Creation Date: 7/16/2020 3:41 AM

Notes:

Author:

Rewarner

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 70

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: 11/27/2019 7:53 PM

Notes:

Author:

Botefuhr Brew House

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 3/12/2019 6:40 PM

Notes: Sierra Nevada Pale Ale yeast from starter

Author:

SchuBrew

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 7.3

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2018 4:44 PM

Notes:

Author:

rgerick44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

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: 9/15/2017 7:00 AM

Notes:

Author:

Brewery 808

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2017 12:24 AM

Notes: NOTE: IF BREWING THIS FROM PUBLIC WEBPAGE, THE WATER AND EFFICIENCY MEASUREMENTS ARE BASED ON MY OWN EQUIPMENT. DOUBLE CHECK AND UPDATE THESE FOR YOUR EQUIPMENT AS THEY MAY NOT BE THE SAME AS MINE.

8/16/2017: Recipe formulation. I've created this recipe as a fun and simple (as simple as can be while keeping it fun and interesting) all-grain demonstration on behalf of the Green Bay Rackers Homebrew Club. It will be brewed on Saturday, August 19, 2017 at House of Homebrew. I wanted to brew a beer that was experimental and unique that you wouldn't find many (if any) commercial examples of. This could be for good reason! Haha who brews a black wheat beer with spices anyway? The only close example I can think of is Baaad Boy Black Wheat from 3 Sheeps. I've had it personally and it was a delicious beer! You can't get this one anymore but that's one of the reasons why we brew our own!

Anyway, recipe details: I've chosen to brew this with at least 75% base malts---primarily red wheat malt and then filling in the rest with Pilsner Malt. Approximately 10% of the bill is flaked wheat for mouthfeel and authenticity to wheat beer. The other 15% is used to "blacken" the beer. We need to keep in mind that this is supposed to be a black wheat beer without tasting overwhelmingly roasted!

The "black" 15%: 8oz of Black Malt since it has the ability to darken while keeping the head nice and light. 7oz of Carafa II because it darkens beer nicely without adding too much "roastiness" to a beer. Finally, the Chocolate Malt is an addition to further darken the beer. This will darken the beer without adversely affecting the "roastiness" of the flavor.

A little side-note: Midnight Wheat malt is my preference in specialty grains to darken up a beer with little impact to flavor. Unfortunately, it was not stocked at the time. This should turn out to be at least an interesting (and most likely delicous!) homebrew to add to the line of taps for everyone that visits House of Homebrew!

11:05a Brew day started.

11:34a Heating Liquor

11:58a Mash started

1:15p vourlauf started

2:10p Heating wort Preboil 1.042
----------
Boil Schedule:
NOTE: "T#" Designates what you set timer for at each step

2:38p Boil and Break, add .5 oz Amarillo Hops
T50

3:30p Add Chiller, Add .5oz Amarillo Hops
T5

3:36p Add Coriander and Dried Orange Peel
T5

3:41p Flameout Add 1oz Hersbucker Hops
----------

Chill to 70 Degrees

Aerate

Pitch Yeast

OG 1.048

9/1/2017: Put on tap at House of Homebrew tap number 6.

Author:

WongWayToBrew

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 7/14/2017 7:59 PM

Notes:

Author:

meatball

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2015 7:08 PM

Notes:

Author:

jackpressure

Boil Size: 76.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 2.9

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: 12/27/2016 1:36 AM

Notes: 56 liter at 74 c strike water
total water 125 liters

mash was a bit warm from 68 69 for 15 min didn't get to 66 67 till 40 min into mash
mash only got to 1071
pre boil 1042 83cm in kettle 86 liters?
og 1051
7 liters left over 125l total was perfect for 60 min boil

Author:

mytdil6

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 9:34 PM

Notes:

Author:

Mister_Mellor

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 6/16/2016 2:47 PM

Notes:

Author:

drothe

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 7:33 PM

Notes:

Author:

BaldBrewing

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: 3

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: 4/6/2016 10:43 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 10:54 PM

Notes: In a large soup pot, heat 3.0 quarts (2.8 L) of water to 161 °F (72 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 150 °F (66 °C) for 45 minutes. While grains steep, begin heating 2.4 gallons (9.1 L) of water in your brewpot. When steep is over, remove 0.83 qts. (0.78 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add hops and Irish moss, then turn off heat. At the end of the boil, add last charge of hops, cool wort and transfer to fermenter.

Author:

GarageBrew

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 5:56 PM

Notes: Mashed a little low. 151-150. Added some boiling water with 20 minutes left. Slow boil.

Actual, 1.045 - 1.010. Not sure if it's the hydrometer or not, will test against Mike's

.25oz medium char american oak for 5 weeks.

Author:

renickperry

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 10/16/2015 11:24 PM

Notes:

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 2:40 AM

Notes: 1. Bring 3.5 gallons of water to 155 and steep grains for 30 minutes
2. Return slowly to a boil then remove from heat and stir in LME
3. Return to boil and add 1 oz Chinook
4. At 10 minutes add US Golding
5. Cool to <75
6. Dilute to approximately 5 gallons
7. Measure gravity
8. Oxygenate
9. Pitch Yeast
10. Leave in primary for 1 week
11. Move to secondary and leave for 1-2 additional weeks before bottling/kegging