Homebrew Beer Recipes | Page 310 | Browse 325,000+ at Brewer's Friend

Author:

Tom Soden

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 1.7

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: 7/7/2018 7:35 PM

Notes:

Author:

marriedtoahotlibrarian

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 1:20 AM

Notes: Basic APA with rye instead of wheat. Munich 60 seems to go better in this than Crystal 60.

Author:

KnotCurser

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 11/9/2012 10:02 PM

Notes: Used washed/reclaimed yeast from a previous batch of pale ale.

Author:

Ryan Fleet

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2018 2:35 PM

Notes: 1.1) Mash water = 15.06 L (rounded = 15L)
1.2) Sparge Water = 17.87 L (rounded 18L)
1.3) Total Water = 32.93 L (rounded 33L)

2) Ferment at 13 degrees for fermentation for 7 days or until FG is reached (not 1 degree more than book, based on yeast instructions).

3) Post reaching FG, drop to 7 deg cel and begin lagering. Reduce temp by 1 deg every 3 days until it reaches 1 degree (approx 18 days)

4) Leave at 1 deg cel for another 12 days ( = cold crash)

5) After 30 days, raise temp to 15 deg, add finings and ensure fermentation is done

6) Note - using 2 packets of yeast of Fermentis/SAFALE 23

7) Crushed cornflakes finely to avoid stuck mash - need to try get rice hulls (two failed recipes already).

8) Reduced the hops additions due to the higher AAs of the NFP hop to achieve the right IBU.

Author:

KimJohnsen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2016 6:07 PM

Notes:

Author:

JohnnyAH

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 5:34 PM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 5:09 PM

Notes:

Author:

MontiChristo

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.137

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 6:39 PM

Notes: Instructions
1. Start with 2 gallons good clean water
2. Remove 1/2 cup water to compensate for smack pack volume
3. Draw line on jugs at this water level
4. Remove an additional 6.4 cups of water from jug (1514 ml)
5. Add honey to primary
6. Add 1/2 tsp K2CO3
7.Add 1/2 tsp DAP and 1 tsp of Fermaid K
8. Shake with the top on until honey is fully dissolved (use a drill attached degasser if needed)
9. Add yeast at fermentation temp (66-72 F)
10. Add 1/2 tsp DAP and 1 tsp of Fermaid K at 2/3 (1.072) and 1/3 (1.036) sugar breaks

7 days no liquid in airlock
7-21 days liquid in airlock

Secondary:
2 vanilla beans
1 cinnamon stick
6 american oak medium toast cubes
4 french oak medium toast cubes
2-4 weeks or to taste

Author:

Cooper Ezell

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/14/2022 1:38 AM

Notes:

Author:

BlueKard

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 4:23 PM

Notes:

Author:

4Gs Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2017 1:12 PM

Notes: This is inspired by my local brewpub Homegrown's "Whamber Ale."

Author:

IsoldesKnight

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2014 5:50 PM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2023 12:25 PM

Notes: 2024-02-09
Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU.

Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch.
Previous batches:
3.5 kg Pils (Barke, used to use BoPils)
250 g Vienna
125 g Wheat
100 g Melanoidin

60 min
28 Tettnang
14 Perle
10 min
14 each Tett & Perle

Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same.

Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue.
New Tett 21 4.5%

Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch

Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end.

I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe.
Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue).
--- Notes carried over from 2.1
Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

Author:

Head First

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: kegged (forced carb)

Priming Amount: 10 gal

Creation Date: 5/25/2012 11:38 AM

Notes: Cut Canadian Honey Malt in half for less malt sweetness (I have found this to be a nice match with this yeast)

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 3/6/2016 2:38 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 14 Litres

Boil Time: 30

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2020 1:31 PM

Notes: Brew using your preferred extract w/ grain or partial mash procedures.

We recommend adding the malt extract near the end of the boil for a lighter colour.

Author:

Jimmythebrewer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 11/29/2023 1:06 AM

Notes:

Author:

Stellenbosch

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 2:31 PM

Notes: Target FG: 1.030, 17%, IBU = 75. There might be need for using champagne yeast.

Mikeller uses:
Water, malt, roasted barley, flaked oats, dark cassanade, honey, hops, coffee, vanilla and ale yeast.

consider using a fan to drive off as much vapors as possible

hops added at 1.088

so it might be 110 IBU.

After brewing: multiple concentrated wort additions after 2 days of fermentation, together with brown sugar (cassanade) and a few coffee beans.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2017 5:14 PM

Notes: First dry hop 3 days after pitching yeast.
Second dry hop for 4 days after reaching terminal FG.

Mash at 68C for 60min.
No sparge, but squeeze bag.

Made Starter ~24h prior to brewing.

To be kegged.