Homebrew Beer Recipes | Page 580 | Browse 325,000+ at Brewer's Friend

Author:

GrandpaD

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 5/29/2020 12:50 AM

Notes: Adjusted to actual grain weights used for this brew session on 08NOV2020.

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: Corn sugar

Priming Amount: 3.0oz, 21 days

Creation Date: 10/17/2013 7:59 PM

Notes: "Dionysus /daɪ.əˈnaɪsəs/ (Ancient Greek: Διόνυσος, Dionysos) was the god of the grape harvest, winemaking and wine, of ritual madness and ecstasy in Greek mythology. "

Sacch rest at 152F for 75 min. The rice hulls will provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 min hops, stir, cover and let stand for 60 minutes. Aerate, pitch and set to 69F for 10 to 14 days. Cold crash for 2 days to 37F and then bring back to 69F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 69F.

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 2:45 PM

Notes: elderberries: 2 lb. fresh or 1 lb. dried

For first try I am using 1 lb. dried, soaked in Bourbon to add to secondary (filled qt. Jar covered with Whiskey)

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: 4 oz

Creation Date: 8/2/2014 12:12 AM

Notes: Mixed canned pumpkin with 8 oz honey and baked at 350 for 60 minutes. Let cool, placed in nylon grain bag and boiled for 60 minutes.

Sliced Vanilla Beans lengthwise and scraped out seeds and everything inside into jar, covered beans with vodka. Chopped bean into 1/4 inch pieces and added to solution as well. Marinated for 2 weeks and then added to secondary.

Add .5 tsp of Capella's Graham Cracker Extract to secondary. Add the other .5 tsp to bottling bucket.

Author:

BS_Rat

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 3

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: 2/19/2016 5:27 PM

Notes: 90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months

Author:

Merchant Brewing Co

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 8/13/2013 12:22 PM

Notes:

Author:

Flying Weasels Home Brewery

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 3.3

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: 1/10/2018 3:51 PM

Notes: Recipe for a classic Bohemian Pilsener
Updated JAN2026 for new larger s/s decoction pot. I based this on SALT08, but I've made a few adjustments too.

This is a 38L batch. Two 5-gallon fermenters, not the FastFermenter. It's too much work to only yield 26L.

It's a decoction mash too. I have a second burner and a s/s pot that will hold up to 19L. I organize it so that the 2nd burner is close to the mash tun. I carry a lot of hot steaming mash back and forth!

Idea: BUY A 3.5 Kw Induction Heater instead of using the gas burner. Safer, easier, and probably faster.

**YEAST**

My preference is ESCARPMENT LABS CZECH LAGER LIQUID YEAST but any true lager yeast could be used.

Set up a starter two days before the brew. It should follow the "Pro Brewer 1.75 lager" setting on the BF Yeast Calculator. Normally a two-step starter is required.

**GRIST**
Just lager malt and acid malt.

400g acid malt has typically been good enough to get a pH of 5.2. For a couple of brews, I set the amount to 700g but that was too much! Dialing it back henceforward...

**DECOCTION MASH**

Use mash cheat sheet at google drive in my beer and brewing folder.

Dough in (protein rest) and first decoction
-------------------------------------------------------------
* FIll HLT w/ 40L water (80% RO & 20% Spring)
* Bring HLT to 134F and dough in 27L.
* - Strike temp =/ 122 °F (50 °C). Hold for 10 minutes (maintain until return of first decoction)

Pull a thick decoction: one-third to one-half the mash; s/s pot is ~70% full and contains ~ 11 Kg of mash (tare of kettle is 3.2 Kg)
Heat the decoction to 150°F; hold for 10 minutes // as soon as you are anywhere near 150F, kill the heat!
Heat the decoction to 162°F; hold for 10 minutes
Heat the decoction to a boil; boil for 20 minutes. ('boil' means visible boil plus 208F thoughout, with lots of stirring.)

Beta Amylase rest and second decoction
-------------------------------------------------------------
* Return the decoction to the mash, strike temp = 144–147°F ; hold 15 minutes (Maintain with HERMS, if necessary, until return of second decoction.)
* Pull a second thick decoction one-quarter of the mash; s/s pot is ~70% full and has 13 Kg of mash (pot tare is 3.2)
* Heat the decoction to 162°F; hold for 10 minutes.
* Heat the decoction to a boil; boil for 10 minutes.

Alpha Amylase rest and mashout
-------------------------------------------------------------
* Return the second decoction to the mash, strike temp = 158°F; hold for 30 minutes.
* Use HERMS to raise temp to mashout 170F
* get a sample before you sparge. (For SaltMines5, the gravity was 1.096 at this point!)
* Sparge and lauter as usual

**HOPS**

Use 450 alpha points (my system - g * AA%) or 16 AAU (BF system - ounces times AA%) or 30 IBU (BF-reported) of a noble hop. Normally Saaz or Hallertau. Ideally, all of those values should line up with the same values.

Do the first wort hopping thing (https://byo.com/article/first-wort-hopping-techniques):
Take a quarter of your bittering hops and toss them in the kettle as soon as there is wort heating in it. Don't wait for it to reach a boil. Throw the rest in when it reaches a boil, and boil for the usual 60 minutes.

**FERMENTATION**
This recipe has occasionally had problems with sluggish fermentations. And DMS issues. Consider krausening in the future as a remedy for such problems. https://byo.com/mr-wizard/krausening-for-homebrewers/

Author:

mfkoch07

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 3/18/2017 3:11 PM

Notes:

Author:

Watson

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 1/17/2016 3:36 AM

Notes:

Author:

MFer Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 4/12/2015 7:35 PM

Notes: Add oakchips soaked in Burgundy or Meritage

Use US05 then transfer to secondary and pitch Belgian Blend

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: N/A

Creation Date: 8/14/2014 10:56 AM

Notes: Kjøl ned vørter til 17 grader før pitching.

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Forced

Priming Amount: 12 psi

Creation Date: 11/26/2013 3:12 PM

Notes:

Author:

bigjlw75

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Light DME

Priming Amount: 1.25 Cups

Creation Date: 2/4/2012 12:50 AM

Notes:

Author:

Amidared

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 12:21 AM

Notes: Target was a slight background hint of Elderflower to a dark Weizenbock. OG was 1068 as stated by BF in recipe. 2 x 10g (20g total) Mangrove Jack's M20 Bavarian Wheat yeast used.I wanted to list this as a partial but could only get the ingredients up as an extract.

Final gravity was 1.010.

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 1:31 AM

Notes:

Author:

Jackduck

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 9:32 PM

Notes:

Author:

weaverrm

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: DME

Priming Amount: N/A

Creation Date: 7/14/2014 9:57 PM

Notes: Significant losses due to large volume of whole hops, resulting in low efficiency. Actual volumes were higher when hops were included. Efficiency at mashing and after boil was closer to 75%.

Super tasty recipe. Bitterness is nice. Not too mouth puckering, so it's easier to drink. Lovely tropical fruit aromas from the citra.

Author:

Woozy

Boil Size: 26.1 Litres

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 6:23 AM

Notes: Add .5 whirfloc last 15 mins of boil

After fermentation chill with gelatine. Lager 2-4 weeks then use CPBF for bottles.

Author:

Boil Size: 54 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 4:49 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=576515&page=1

https://www.averybrewing.com/beers/liliko-i-kepolo

Autre option de levure : WLP400

Split batch avec une Quick Sour de Dunham @ 60min. Le hop bill et les épices est juste pour la portion fruit de la passion.

-------------
Og sour 1.046
Og wit 1.047

FG wit 1.010 = 5%

Author:

rgrosholz

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2014 12:53 AM

Notes: Under pitch cal ale and ferment cool ~65 F. At 7 days, rack to glass fermentor and add bugs. Ferment 18 mos. prepare fruit by freezing, then Blanch to pasturize. Add fruit to 2nd and ferment 3-6 mos.
Oak chips can be added to 2nd. Oak can be added to subsequent batches to inoculate.