Homebrew Beer Recipes | Page 369 | Browse 320,000+ at Brewer's Friend

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 44

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2013 7:25 PM

Notes: 4 packets (40g) of S-33 for Pro pitch rate.

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:

murat

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 10:21 AM

Notes:

Author:

kylemckinnis

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 12:45 AM

Notes: Add the zest of at least 5 grapefruits (no pith, long strips) to secondary with Riwaka hops - 7 days.

Author:

Alulim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/3/2016 8:35 PM

Notes: Pitch 1gal starter WLP099 after 2 days

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 71

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: 4/26/2013 8:20 PM

Notes: >>>BATCH 1<<<
4-28-13: OG 1.063.
5-22-13: Longest fermentation since I started brewing. 3 weeks solid. FG is 1.008. So, ABV 7.2%
>>>BATCH 2<<<
8-25-13: 71% BHE. OG: 1.06 @ 5 gallons. Going to rack onto peaches. I boiled for about 15min before starting the 1hr timer. For some stupid reason. Now I'm exactly at 5gal with 1lt starter added. Note to self: If you have about 6 gallons at flameout, that's GOOD.

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:

beachousebrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

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: 9/22/2018 6:34 PM

Notes: This should finish around 6% abv.
Add toasted coconut and 3 sliced vanilla beans after two weeks in primary. Soaking vanilla in alcohol is optional to make extract.

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:

lluci

Boil Size: 66 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 2:27 PM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 7/8/2013 1:54 PM

Notes: Puree raisins with 4 cups of wort and add back at 10 minutes remaining in the boil. Add Cane sugar with 10 minutes remaining.

Use a 3.5 liter starter for 10 gallons. Pitch at 65 and allow to rise to 75.

Author:

butsi

Boil Size: 28.74 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 11:48 PM

Notes: ABV: 4.4%
IBU: 30

Author:

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 9:03 PM

Notes:

Author:

daves1186@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 2:26 AM

Notes: Should yield ~ 8.5 Gallons @ 1.038

Ferment @ 66 for 7 days then dry hop for 5

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 9/16/2013 11:47 PM

Notes: Strike at 171F for 6.5 Gallons

Home hops mix of Summit, Chinook, Columbus

Poly Clear Secondary Ferment

Author:

Ferdaze

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.25

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: 4/10/2020 2:32 PM

Notes:

Author:

Colorado_Cicerone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 8/14/2020 7:14 PM

Notes: 1.061 pre-boil gravity measurement was off as the final pre-fermentation gravity reading was 1.052. Mixing issue? 5.2 pH measurement of mash. 1 hour mash. Held 153* F extremely well. Chilled in ice bath. 1 hour to pitching temp. Dry-hopped in primary to limit oxygen exposure and because the yeast is healthy and highly flocculant.

Author:

jeremydgreat

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 6/11/2013 8:21 PM

Notes: ====General notes====
Going for a fairly balanced belgian IPA. Adding brown sugar to simulate some of the caramelized sugar in Belgian candy.
====Batch#1. 6/12/2013====
- Hit 150f mash exactly. :-)
- OG = 1.063 (first time using refractometer)
- FG = 1.01 (using refracto: 6.5)
- ABV = 7.25%
- Tasting: Bittering IBU's need to come down a bit for this dry a beer. Next time aim for 60.