Homebrew Beer Recipes | Page 5687 | Browse 320,000+ at Brewer's Friend

Author:

ant@craftybeerclub.com

Boil Size: 28.91 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2020 7:48 AM

Notes:

Author:

BierKlaus

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2023 11:14 PM

Notes:

Author:

thepartylion

Boil Size: 450 Litres

Boil Time: 90

Boil Gravity: 12.5

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2023 4:41 PM

Notes:

Author:

JB Brew Dad

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 12/3/2022 5:01 AM

Notes:

Author:

come_n_brew_it

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75.4

Mash Thickness: 1.75

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: 8/24/2022 7:27 PM

Notes:

Author:

Trouble.Dennis

Boil Size: 401.4 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

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: 7/12/2021 1:16 AM

Notes:

Author:

Two Shepherds Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 6/29/2021 1:32 AM

Notes: Add 5.5 lbs of Guava puree at the end of fermentation.

Author:

JFKBrews

Boil Size: 6.5 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: 80 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 4/2/2021 8:59 AM

Notes:

Author:

Joe kokomo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 2/24/2021 7:17 PM

Notes: mash grains 60 min at 152 - boil 10 minutes pitch lacto at 95 degree keep at 80 to 90 for 36 hours - boil 30 minutes - 1/2 oz and 1/2 oz of fruity/spicy hops at 10 minutes - cool to 80 add blueberry puree and pitch espe kveik with blowoff tube -

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 2/21/2021 7:41 PM

Notes:

Author:

AZSuperFine Brew

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 11:28 PM

Notes: Determining which Mash will be best: ideas
Grain, may add Biscuit or Carapils for multiness / head

Mash in at 120° F for 10 minutes. Heat to 144° F and hold for 10 minutes. Remove 1.2 gallons of (thick) mash. Heat this to 158° F. Hold 15 minutes, then heat to a boil. Boil for 15 minutes while stirring. Recombine boiled portion with main mash and stabilize heat at 158° F. Hold for 20 minutes. Remove approximately 1.2 gallons of (thin) mash. Boil 15 minutes while stirring. Return to main mash. Stabilize main mash at 170° F and transfer to lauter tun.

vs.

Mash Schedule
---------------
Dough In 20 min @ 95
Protein Rest 120 min @ 122 (Infusion)
Sacc Rest 75 min @ 152 (Decoction)
Mash Out 15 min @ 167 (Decoction)

Author:

GoreStBrewer

Boil Size: 3.17 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2020 3:58 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 5/6/2020 3:32 PM

Notes:

Author:

DPLax

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 75

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: 4/13/2020 12:36 AM

Notes:

Author:

Boil Size: 7.5 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: N/A

Priming Amount: N/A

Creation Date: 10/2/2019 4:19 PM

Notes:

Author:

Maureka

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2019 8:51 PM

Notes:

Author:

Our Bold Hero

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2019 3:40 PM

Notes:

Author:

Fedophenix

Boil Size: 30 Litres

Boil Time: 120

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: 3.1

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: 2/15/2019 1:06 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2018 12:54 PM

Notes: Wyeast 2001 Pilsner Urquell

Wyeast 2278 Check Pils

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 74

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2018 5:54 PM

Notes: this is a continuation on my attempt to make a dryish crisp pilsner with faint but fresh hop and grain flavor. started with a raw green bullet pils, then boiled green bullet. both were kind of funky. going to use the same yeast and a different hop this time to see what happens. still sticking with the 2row because i would like to be able to make this work with 2row since that is a majority of what i buy and have on hand all the time.,

using whatever hops i have in the freezer. looks like i dont have enough in style to bitter properly so i will supplement with millenium for the bittering and use german hallertau the rest of the way to try to keep the hop bill simpler.

going to mash at 150 this time hoping to get a lower FG and more dryness. i mashed at 158 i believe for the raw pils so maybe that was a factor in the thickness and body.

using recycled 2007 pilsner yeast with a starter im making 3 days ahead of time.

im seeing on forums to ferment at 54 for two weeks. another guy says start at 44 for a week and ramp up to 51 for 3 weeks. i think i will go with option a in the interest of time...

some say to do diacetyl rest : after about 10-12 days raise the temp up to 67 for 3 days then drop it back down to lager temps (some do it in steps, 1 degree per day)

byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

According to fast ferment technique i need to start ramping up at 50% attenuation, ingeneral 4-7 days. On day 4 I measured 1.045 in refractometer => 11.2 brix. With wort correction factor of 1.00 that means the beer is at 1.038. Should start the ramp up at 55 - ((55-14)/2) = 1.034. so day 5 i guess.