Homebrew Beer Recipes | Page 40 | Browse 290,000+ at Brewer's Friend

Author:

JMM

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 2:18 AM

Notes: Trillium DDH Fort point cannot be recreated with extract, but that will not stop me from trying..Columbus for bitters.Replace CITRA hops with Mosaic, Nelson, or your favorite Fruity oil hop.

Thanks to Trillium for providing ingredients and tips on Brew forums! Go buy some from Trillium while you are at it because no matter how close you get it will not be better than what they put out.

INGREDIENTS:
Light DME -> Fermenter's Favorites® Briess Golden Light DME
Package size
Wheat LME -> Maillard Malts® Wheat Malt Extract Syrup
Package size
American - Caramel / Crystal 10L Grain Crushed -> Briess Caramel 10L Malt Grain Crushed
American - Carapils -> Briess Carapils® Malt Grain Crushed

WATER: Currently just use filtered from fridge, but may look into improving this.

DRY HOPS: The guy at Trillium I talked to said they don't put Columbus in the Dry Hop so take it for what its worth. I only put an oz but may try messing with the hopping schedule.

Starter -> 1.5 L with 1/4 teaspoon of Yeast Nutrient, Stir plate and 45 sec Aeration

Steep grains in bag 20 minutes at temp 150-170

Whirlpool hops in Bag

Primary and secondary done in ss brew tech 7 gallon Ss Brew Tech 7 Gallon Chronical Fermenter

Dump TRUB 1 -> day 3 small amount

Dry Hops round 1 days 3-7(In bag with unflavored Floss so I can remove)

Dump TRUB 2 -> day 7

Dry Hops round 2 -> days 8-12(In bag with unflavored Floss so I can remove). May also try second dry hop in keg so I do not have to oxidize beer when opening fermentor.

Dump TRUB 3 -> 12

Let sit 3-7 days before transfer. I currently do not cold crash, but may try in future.

co2 transfer at 2 psi from fermentor to co2 perged keg so beer is not oxidized.

Force Carbonate at 12 psi with Co2 for 5 days( or shake for 7 minutes at 20 PSI then 12 psi for 1-2 days if in rush)

Author:

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 3/26/2018 8:33 PM

Notes:

Author:

jean-marc

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2017 2:19 PM

Notes:

Author:

cfoggon

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 10:32 AM

Notes:

Author:

bainluke@yahoo.com

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2017 11:57 PM

Notes:

Author:

ajigel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 9:12 PM

Notes:

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 1:52 AM

Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/

_______________________________________________
Notes: Brought to Homebrewers meeting 2/17/2016-

Has an overall English feel and taste to it. The hops are subtle and play out well in the background. The highlight is the very silky and smooth mouth feel that is given to this beer by the oats. The roast and chocolate notes are accentuated by the oats. Overall a very drinkable and successful beer.

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 12:07 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5.25oz / 3/4 Cup

Creation Date: 9/14/2013 11:47 PM

Notes: OG 1.072
FG 1.014
ABV 8.02%

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Maple Syrup

Priming Amount: .6 Cup / 6.1 oz

Creation Date: 10/31/2013 3:21 PM

Notes: Add Maple Syrup to boil at 30 min
2 Week Primary @ 66-68F
2 Week Secondary @ 68-70F
Scraped and sliced vanilla beans in secondary

OG 1.074
2nd. 1.030 - abv 5.78%
FG 1.013
ABV 8%

Author:

gplacido

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3

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: 2/5/2015 12:31 PM

Notes:

Author:

Cockfighter

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 82

Mash Thickness: 2.5

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: 8/1/2016 8:52 AM

Notes: Mashed at 66c
Decoction to mash out at 78c

Author:

khamel

Boil Size: 1.4 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 4:45 AM

Notes:

Author:

Head First

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Kegged

Priming Amount: N/A

Creation Date: 2/25/2012 12:34 PM

Notes: 1qt yeast starter

Author:

Jan Erik Johansen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 9:37 AM

Notes:

Author:

Zerosopp

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2020 11:44 AM

Notes: 1,5KG Blueberries day 5 to 10
0,5KG Raspberries day 5 to 10
1 Vanilla Pod day 5 to 10

Optional: 1 Blueberry & Raspberry Extract day 10

Author:

bward

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 67

Mash Thickness: 1.3

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: 3/28/2015 12:31 AM

Notes:

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2013 11:43 AM

Notes: Pitch yeast at 18°C. Allow it to rise to 20°C in the first 24 hours and to 22°C in the first 48 hours. Keep it there until fermentation is complete (4-6 days?).

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2017 7:13 PM

Notes: Overall Impression:
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

Aroma:
Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.

Appearance:
Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.

Flavor:
Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

Mouthfeel:
Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

Comments:
This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.

History:
Since 1990, most beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So, they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (per the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.

Characteristic Ingredients:
Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.

Style Comparison:
Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

Vital Statistics:
OG: 1.054 – 1.057
FG: 1.010 – 1.012
ABV: 5.8 – 6.3%
IBUs: 18 – 25
SRM: 4 – 7

Commercial Examples:
Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier

Tags:
standard-strength, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, pale-lager-family, malty