Homebrew Beer Recipes | Page 590 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2013 9:54 PM

Notes: LME is Northern Brewer Maris Otter
English Crystal is NB medium

Bottle with 2.3 oz. corn sugar dissolved in 1 c. water to mimic low carbonation of cask ale

Author:

Lennart Lansbergen

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: 3.65

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: 4/6/2023 11:55 AM

Notes:

Author:

Lew's Microbrews

Boil Size: 17.7 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

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: 7/21/2017 10:37 AM

Notes:

Author:

TAM Bryggeri

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

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: 5/31/2016 9:23 AM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 6:33 PM

Notes: Mill the grains. Dough in using 2.5 gal lons
(9.5 L) of water with a target mash
holding temperature of 152 °F (67 °C}.
Hold the mash temperature for approximately
60 minutes or until the conversion
is complete. Raise the temperature of
the mash to 168 oF (76 °C} and begin
sparging with 170 oF (77 oq water until
you collect 6.0 (23 L) gallons of wort in
the kettle. The total wort boiling time for
this recipe is 60 minutes. At the onset of
a fu ll roll ing boil add your scheduled hop
addition. When there are 10 minutes
remaining in the boil, add the second
hop addition and be sure to add your
Irish moss or whirfloc tablets to help with
precipitation of the hot break. At flameout,
prior to cooling the wort, add the
final hop addition. Cool the wort to 70 oF
(21 °C}, transfer to your fermentation
vessel and aerate the wort adequately.
Add the contents of your yeast starter (if
using liquid yeast) to the chi lled wort.
Ferment around 70 °F (21 oq until the
final gravity is reached, which should be
in 5 to 7 days. Rack to a secondary vessel
and allow the beer to mature another
5 to 7 days around the same temperature.
Rack into a keg or bottle along with
the priming sugar.

Author:

ToxicBrews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 64

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2014 10:29 PM

Notes:

Author:

RustyParks

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.23

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2014 4:33 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 9/22/2015 10:31 AM

Notes: Use Newcastle yeast

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:

NihilNovi

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2016 10:38 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:

Hoonzaa

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 62

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2018 8:08 PM

Notes:

Author:

Bregbrew

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 11/4/2019 10:42 AM

Notes:

Author:

cochran brew house

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 3/15/2012 12:02 AM

Notes: Sparging 1.5 quarts time LB pr grain

Author:

k_mcroberts@hotmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

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: 9/19/2014 4:51 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash. ( I used can un spiced pumpkin in all steps )

Secondary - 10-3-14 added 2 oz vanilla extract, 1 cinnamon stick, 16oz pumpkin flesh, 1/2 teaspoon graham cracker extract and 1/2 tsp pumpkin pie spice. Will sample in a week.
Btw- tasted really good

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.12

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: 5/27/2015 3:21 AM

Notes: trying to make hardywood singel but no attempts online! going off of this :
https://byo.com/component/k2/item/2827-belgian-blond-style-profile

adding the simple sugar to fermentor not during the boil but a couple days into fermentation. will probably dissolve in a little water.

meanwhile trying to hit the official hardywood singel stats : OG 1.056 ABV 6.2 SRM 4 IBU 30. I sense a little woodey or piney something in the beer so im adding a little more hops plus a flameout addition. adding decent amount of light crystal malt to try to achieve a little sweetness without sacrificing the color. probably gonna mash at 150 but try to stay on the cool side.

there is a kind of sour taste to the beer too so im not sure how to achieve that, but likely through yeast selection. still looking at yeasts...would oberon yeast be a candidate?

ogg tony suggests White Labs wlp500

aa on hallertau hersbuckler in this app was way different than german hallertau from the store so i bought too little hops. substituting east kent goldings a little in the bittering addition.

planning to add the sugar to minimal water (pint or two) bring to boil and boil down as much as possible. chill then add to fermentor on day 4 or 5.

Author:

Mike Theodore

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 2:58 PM

Notes:

Author:

Trub_maker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

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: 9/22/2015 9:32 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2016 3:46 PM

Notes: this is my altered version of Kals recipe changed for my system, you will need 4 to 6 packets of yeast

Author:

JørnP

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2013 12:23 PM

Notes: