Homebrew Beer Recipes | Page 368 | Browse 320,000+ at Brewer's Friend

Author:

Breezehome

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 1 ounce

Creation Date: 2/23/2012 9:03 PM

Notes: Use 1/3 of Wyeast smack pack

Hops adjusted from Beer Craft to get IBUs into range for the style

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.092

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: 3/6/2018 6:49 PM

Notes:

Author:

KillerBrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 11:40 AM

Notes:

Author:

dorseymw

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 5:27 PM

Notes: Boil the lactose separately in a small amount of water to dissolve it completely before adding it to the wort.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add lactose and Irish moss with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and ferment at 68 °F (20 °C).

Author:

FatsSchindee

Boil Size: 3.35 Gallons

Boil Time: 100

Boil Gravity: 1.064

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 1.28 oz

Creation Date: 11/9/2015 8:50 PM

Notes: Use treacle instead of molasses (they don't have treacle as a drop down ingredient); it has 100L color vs 80L listed for molasses, so similar...

To get authentic old/aged character, add oak cubes and/or Brett and/or Lacto (or blend slightly with some sour wood-aged beer).

Author:

Matty

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/9/2012 2:07 PM

Notes: My "house" beer....simple and pleasant.

Clarifier at 20 minutes
LME at < 10 minutes (after the hop addition)

Dry Hop 1 oz Fresh Cascade hops in the secondary

This produces a very aromatic (citrusy) APA. Bitterness is low (but well within range for the style). Deviation from style only in alcohol content (slightly higher).

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 7/8/2017 5:36 PM

Notes: Imperial Sweet Stout with cacao nibs, vanilla beans, and toasted walnuts. It sits at a solid 11%

Add 14.8 oz lactose to boil.

Add toasted walnuts to boil.

Author:

c3lls

Boil Size: 19.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17.5 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 6/21/2017 11:21 AM

Notes:

Author:

Jcozmo

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 11:14 AM

Notes:

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.56

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: 2/17/2017 6:54 PM

Notes:

Author:

Aussiedamo

Boil Size: 25.5 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: dextrse

Priming Amount: 82 grams

Creation Date: 11/7/2016 7:43 PM

Notes: EFFICIENCY WAS MUCH HIGHER THAN EXPECTED
PITCHED AT 22C AND THEN TOOK IT DOWN TO 16C.
HAD KRAUSEN AND 1 SECOND BUBBLES IN THE AIRLOCK AT 12 HOURS TRYING HARD TO KEEP IT AT 16C
BLEW THRU THE AIRLOCK ON THE SECOND NIGHT SWITCHED TO A BLOW OFF TUBE AND IT JUST KEP ON GOING..ONCE IT SLOWED DOWN I
ALLOWED IT TO INCREASE IN TEMP TO FINISH IT OFF(19C)
POPPED INTO SECONDARY (LEFT MASSIVE MESS LEFT IN THE CARBOY)COLD CRASHED FOR A WEEK
ENDED UP WITH 17 LITRE TO BOTTLE AND LOOKING CRYSTAL CLEAR.

Author:

CharlieA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: Priming Sugar

Priming Amount: 4 oz

Creation Date: 2/12/2016 1:56 PM

Notes: Leftovers from Oak Porter blend with 1/2 pound of special roast.

Author:

CrazyIvan

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 12:14 AM

Notes: Great beer!
9.3 total, 4.4 mash, 4.8 sparse
Ro water 5g lactic, 5g gypsum
166 strike, 152 mash, 185 for 168 mashout
Ferment 67

10/19/2016
1st:21 2nd:6 pre:11 OG: 13.5 FG:6 (corrected 1.010) 6% abv

Author:

NeiloGD

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2014 1:33 AM

Notes:

Author:

vita_k

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 2:09 PM

Notes: Vysledek TBD plato, TBD Litru (chce to vic vody a sypani at je toho aspon 26l)
Oznaceno A:

Dojmy:

- zkusit se ridit anti dry ho creep zasadami: https://www.rockstarbrewer.com/how-dry-hop-creep-causes-diacetyl-in-beer-and-how-brewers-can-minimise-the-risk/

Dryhop cca TBD g/l

celkove naklady na jedno pivo > kc za pullitr

Author:

braindead

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 7:49 PM

Notes:

Author:

cassmabou@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2013 1:27 PM

Notes: Although won bronze, has room for improvement. Will consider using fuggle hops for bittering next time. Also, need to increase body and maltiness (consider adding carapils to next grain bill).

Awarded 3rd place at LA Homebrew Club Competition in Baton Rouge

Author:

Iliff Avenue Brewhouse

Boil Size: 6.43 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/28/2019 3:08 PM

Notes:

Author:

ShatteredReality

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 9:44 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.