Homebrew Beer Recipes | Page 4514 | Browse 310,000+ at Brewer's Friend

Author:

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: co2

Priming Amount: 0.8 bar

Creation Date: 6/27/2020 11:09 AM

Notes:

Author:

Alchemist Prime

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.42 psi

Creation Date: 9/5/2024 3:24 PM

Notes:

Author:

Homebrew Happy Hour

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

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: 1/9/2024 3:29 PM

Notes:

Author:

Mikelandsem

Boil Size: 11.69 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 5/13/2023 11:16 PM

Notes:

Author:

j3jamo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

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: 10/29/2021 6:42 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

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: 9/22/2021 3:00 PM

Notes:

Author:

Bel Air Brewing

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

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: 9/10/2021 6:21 PM

Notes:

Author:

JFKBrews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: dextrose

Priming Amount: 7 oz

Creation Date: 7/6/2021 6:50 AM

Notes: 3kg Mulberry from frozen then thawed and crushed (7 days in secondary)

Author:

RustyBarrelHomebrewing

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 69

Mash Thickness: 1.5

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: 4/15/2021 9:18 PM

Notes: =============================
4/22/2021
brew day.
removing the hallertau mittelfruh and saaz in favor of nobility. adding some hallertau magnum i have in the fridge and then im going to have to add some warrior to get the rest of the way on ibu.

i picked up 10 gallons of glacier RO water from publix and added all treatments to strike water. next time prob need to get 15 gallons.

=============================
4/15/2021
copied into new recipe to change to 10 gallons. this time will be using reused bavarian lager 2206 yeast from maibock 5 gallon batch. i think half the cake in each fermentor will be ok.

Redoing the water, not sure what it was set to before....
appears there is no real way to get a decent water profile for light lager from my house water. hopefully i can get a couple of those 5 gallon jugs and not have to buy 10 damn gallon jugs from grocery

im not sure but i think i can just add all my water additions to the mash water and be done with it? use straight distilled for the sparge
=============================
8/12/2020
brew day. changing recipe to reflect saaz are actually 2.8 instead of 3.5. and i accidentally added .5 oz at 30 and flameout instead of .25 and .75 respectively.

=============================
8/11/2020
copied into a new recipe today to mess with water profile. thinking about starting with distilled or purified (not sure if this is the same as RO) and building. looked at the pilsner preset profile which is very soft but that is just base water and suggested will not work correctly for mash and yeast health! instead looking at actual target profiles for czech pils i found online, debating between two (one from AHA forum, other from braukaiser) link in the water profile.

be sure to add acid only to the mash.

=============================
7/12/2020
i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.

overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)

=============================
6/24/2020
kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
=============================
6/18/2020
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.

i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.

=============================
6/9/2020
heavily formulated from notes and sample recipe here : https://byo.com/article/bohemian-pilsener-style-profile/

=============================
not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :
1. 50deg for first 48 hours
2. raise one degree each day for 10 days
3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
4. 9 days later start the cold crash

Author:

hawks86

Boil Size: 9.32 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/29/2020 3:39 PM

Notes: 2.75 Liter Starter. 9.6 ounces of DME.

Mash in with a protein rest at 126°F (52°C) for 20 minutes. Raise to 144°F (62°C) and hold for 20 minutes. Raise to 158°F (70°C) and hold for 30 minutes. Sparge at 169°F (76°C).

Author:

Jevers

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2017 3:51 PM

Notes:

Author:

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

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: 6/22/2020 2:04 AM

Notes:

Author:

sindrein@gmail.com

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13.2 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 4/27/2020 11:07 AM

Notes: Gjæres på 13.2 C i 2-2,5 uker.
Lagres så på 4,4 C i 2 uker +.

Serveres ved 2.7 - 2.9 volumer CO2.

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2019 9:53 PM

Notes:

Author:

doucet.stacey@gmail.com

Boil Size: 33 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 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: 10/7/2018 7:43 PM

Notes: Wyeast 1056 (American Ale), White
Labs WLP001 (California Ale) or
Safale US-56 (1.5 qt./~1.5 L yeast

Author:

Boil Size: 6.67 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 1.8

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: 9/12/2018 4:13 PM

Notes: 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:

Cory Meisch

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2018 4:56 PM

Notes:

Author:

Anthony Holt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 4/25/2018 1:56 AM

Notes:

Author:

Boil Size: 170 Gallons

Boil Time: 75

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 1.5

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: 3/20/2018 8:16 PM

Notes:

Author:

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2018 11:52 PM

Notes: