Homebrew Beer Recipes | Page 3410 | Browse 315,000+ at Brewer's Friend

Author:

Steve Licht

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2017 9:13 PM

Notes:

Author:

Alfus30

Boil Size: 6.3 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: N/A

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: 6/15/2021 11:30 AM

Notes:

Author:

Laegrim

Boil Size: 2.58 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.46 psi

Creation Date: 1/3/2021 2:19 PM

Notes: Rough SMASH template, the idea is to keep OG and IBUs roughly consistent between SMASH batches for a consistent comparison.

- Water profile should remain consistent, and mash pH should be adjusted to 5.4.

- OG should be roughly 1.050. FG may differ widely depending on fermentable sugar percentage and yeast attenuation, but that's a decent starting point.

- Mash should be 152f for a fairly fermentable sugar profile that preserves some body. I'll have to work out a standard step mash (with beta-glucanase and protein rests) for instances where that's appropriate.

- Sparge/Mash ratio and procedure should be done in a consistent manner, but it doesn't matter too much so long as the efficiency isn't horrible (can always add more grain) and off flavors aren't introduced.

- Short Boil, 30m should be plenty.

- Aim for ~30 IBUs, which should be reasonable target for 2oz of even low AA hops. Aim for an even split in IBU contribution between the 30m and 15m additions, and then throw 1.5 oz into a medium temperature (165f) whirlpool and another 1.5 oz into the dry hop at pitch. While a dry hopping at pitch is a little unorthodox, my reading (so far) indicates this should be fine in the majority of cases, and will certainly be much easier (and risk less oxidation). Overall, the late additions should make for reasonable flavor/aroma.

- For dry yeasts, rehydrate in Go-Ferm PE. Use a small amount of Fermaid O yeast nutrient (aim for just above the 10g/HL) at pitch to keep the yeast happy. If the yeast is particularly nutrient hungry more nutrient additions may be required, but that can be addressed on a case by case basis.

Author:

DreadPirateRobots

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2019 9:49 PM

Notes:

Author:

jeppz_01

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 6.9

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: 8/4/2019 5:16 AM

Notes:

Author:

PhillipPugh

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 12/29/2018 3:15 AM

Notes: Step by step
Boil for 50 minutes, adding 1 oz. (28 g) hops at 10, 20, 30, 40 and 50 minutes. Cool wort to 72 °F (22 °C) or cooler and pitch yeast. Ferment 66–68 °F (19–20 °C). This beer is best when it is aged for 6 weeks after bottling.

Author:

Boil Size: 6.44 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2018 4:47 PM

Notes: Original recipe was 80% pils, 8% munich light, 8% white wheat, 4% carahell but had to use what I had available.

Density of 85% phosphoric acid = 1.685-1.689 g/ml

(grain * 30.262 * change in pH) / 14.75 = ml 85% phosphoric acid to change boil pH

Adjusting

Swapped out 1 lb Vienna for 1 lb White Wheat.

Was trying to remember why some may mash/boil higher and lower pH at end of boil. Alpha Amalase is more active closer to 5.6 and DMS is boiled off easier at high pH. Lower pH is desired in boil for protein coagulation.

Kai: https://www.homebrewtalk.com/forum/attachments/1437746446595-jpg.292063/

"There is no uniform method for how the pH is used during the process.
The Bavarian method is to mash relatively high with a pH around 5.5 and keep it at that value in the boil until break formation. Then brewmaster treat it differently as well. Some adjust to 5.2 immediately after the break to encourage an even brighter end product, some do it 10-15 minutes before the end.
In Germany there is a trend of mashing much lower, some as low as 5.2, with a minimal dose in the boil.
These all are a matter of preference and style.
In the end they all end up with wort at 5.1-5.2 hitting the fermenter and all use Sauergut. It is "de rigeur""
http://forum.germanbrewing.net/viewtopic.php?f=46&t=207&start=10

"Regardless of style or maltster, the same principle applies:
As the pH increases, protein excretion improves and hop utilisation increases. That's why one is interested in conducting the boil at a pH of 5.4-5.7, seldom outside that range.
Towards the end of the boil the pH naturally has dropped a little and we now lower the pH into the pH 5.2-5.1 range to aid focculation of the proteins, improve taste, colour and biological stability. Usually this is done 10 minutes towards the end of the boil. That's how you get the egg soup effect.
It's quite straightforward"
http://forum.germanbrewing.net/viewtopic.php?f=49&t=174&start=10

"That is not necessarily the main reason for performing a late- or post-boil pH adjustment. DMS removal is aided by boiling at higher pH. My research indicates that German brewers tend to target a modest kettle pH of around 5.4 and dose with saurergut late in their boil to bring the wort pH down several more tenths to suit the yeast and the resulting beer flavor."
http://www.milkthefunk.com/wiki/Dimethyl_Sulfide ctrl+f pH

So boil @ higher pH to reduce DMS, lower pH to ~5.0-5.2 in last 10 minutes for yeast and protein coagulation.

Calculation for adjusting boil pH:
Grain Weight*34.25*∆pH/11 = ml 88% lactic acid to adjust wort
10.5lb, 5.4->5.2
10.5*34.25*(0.2/11) = 6.5386 ml

Random german brewing ppt: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

Sauergut method: http://forum.germanbrewing.net/viewtopic.php?f=46&t=537&start=10#p8186

Sauergut: https://discussions.probrewer.com/showthread.php?6245-lactic-acid&s=88f328aba6b321ab6b5122872f8447bf&p=15668#post15668

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2018 6:34 PM

Notes: Brew 11/11
Keg 11/30

Author:

munnenhembryggeri

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 67

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: 10/12/2018 11:44 AM

Notes: Alternativ torrjäst:
Fermentis Safale - S-33 (låg förjäsbarhet)
Lallemand - Abbaye (hög förjäsbarhet)

sikta på 50-100 ppm vardera av klorid och sulfat är en bra utgångspunkt.

Author:

Bill Muneio

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2018 10:47 PM

Notes:

Author:

jjmininger@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 11:30 AM

Notes:

Author:

Soton

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 3.5

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: 8/5/2017 7:29 AM

Notes:

Author:

Anthony G Milner

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

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: 4/20/2017 8:10 AM

Notes: Campden tablet used to remove chlorine etc.
no other water treatment.
Nylon bag used for hop additions.

Author:

Steff

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 8

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: 1/18/2017 8:32 AM

Notes:

Author:

Clericuzio1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2016 12:09 AM

Notes:

Author:

TheMashCrusader

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2016 4:42 PM

Notes: Do not make a starter; pitch only the manufacturer's recommended amount for proper ester production.

Do not mash the chocolate. Cold steep instead about twice the amount for a day or two in sterilized water. Add after boil before pitching. (I only include the ingredient at the top to estimate color.)

Author:

DevCo

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 4:28 PM

Notes:

Author:

TwoDollarDanny

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Forced (Keg)

Priming Amount: N/A

Creation Date: 8/10/2015 1:10 PM

Notes: Based on Jamil's Schwarzbier recipe from BCS. Intended to use Carafa Special 2, but they only carry Blackprinz at the local homebrew shop.

Lagering Method: http://brulosophy.com/methods/lager-method/

Author:

TwoBottles

Boil Size: 31 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 6:52 PM

Notes:

Author:

larseld

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2015 1:02 PM

Notes: