Homebrew Beer Recipes | Page 376 | Browse 315,000+ at Brewer's Friend

Author:

Thnikkaman

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2013 4:15 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 7:09 PM

Notes:

Author:

jessiepagan3

Boil Size: 7.52 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2017 7:28 PM

Notes:

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2014 1:59 PM

Notes: The .5lb of UK Coffee Malt is actually .5lb of Northern Brewers Nocturnal Select Grain Blend: http://www.northernbrewer.com/shop/nocturnal-select-grain-blend.html

The Original Gravity came out to 1.067 and was taken at room temperature with the wort temperature around 70 degrees.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 2:20 PM

Notes:

Author:

johannesdeloper

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 8:12 AM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.0oz for 21 days

Creation Date: 11/30/2012 8:51 PM

Notes: Mash at 150F
Kill the flame, add the 0 min boil hops, then let sit covered for 60 min.
Drop the temp Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 40F for 2 days before racking to secondary. Raise back to pitching temperature and dry hop. 3 day dry hop. Prime and let sit for 21 days at 70F.

Author:

cpa4ny

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2019 9:46 AM

Notes: Yeast was Kveik Simonaitis, not available on Brewers Friend. So had to use Kveik Voss and force custom attenuation down to 100% (actually, the fermentation finished at around 0.998, i.e. over 100%).

Author:

arell12

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 8/2/2015 5:29 PM

Notes: One of my better recipes. Very nice drink

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2014 2:23 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2018 6:17 PM

Notes:

Author:

Germainium

Boil Size: 8.46 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.25

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: 10/4/2023 1:21 AM

Notes:

Author:

DrSherlock

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 54

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2015 9:28 PM

Notes: Tasting Notes:
This ber is great. It is a solid IPA and a very crisp sharp citrus ans spice taste to it. I would for certain repeat this recipe.

Author:

Sir Osis of Liver

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.173

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 1:23 PM

Notes:

Author:

DQYDJ

Boil Size: 23.9 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 64

Mash Thickness: 2.74

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: 1/26/2017 11:06 AM

Notes: Brewed with Tommie & Vincent

Author:

keithshead225@gmail.com

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2

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: 4/9/2017 7:04 AM

Notes:

Author:

jturkish

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2012 3:36 AM

Notes: you can use the fermentis s4 yeast as a substitute for the white labs

add oak after primary for 7 days then take gravity reading - taste gravity reading to see if there's enough oak, if not keep for another 3 days

Author:

brewdaddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: co2

Priming Amount: 13.75psi

Creation Date: 4/23/2012 12:08 AM

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.