Homebrew Beer Recipes | Page 8733 | Browse 295,000+ at Brewer's Friend

Author:

Richard F Shoff Jr

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 12:40 PM

Notes:

Author:

Connor256

Boil Size: 49.7 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2022 8:05 AM

Notes:

Author:

david@gnomebrewshop.com

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/10/2022 7:56 PM

Notes: Lunar Crush. 2 L Starter
50˚F to 1.032 then 60˚F to terminal

Author:

Boil Size: 105 Litres

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 38 ° C

Priming Method: co2

Priming Amount: 0.63 bar

Creation Date: 10/8/2020 1:31 PM

Notes:

Author:

Canadian Steve

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.029

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: 8/25/2020 11:57 AM

Notes: This is a first attempt to clone Sapporo Premium Lager from Japan.

Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.

Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)

My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)

W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.

Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.

Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.

The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.

I will adjust the recipe and update the notes in the future.

Author:

sebjoe123

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2019 12:45 PM

Notes:

Author:

Kinglucky

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.6

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: 12/6/2018 9:20 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 100

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: 9/6/2018 12:07 PM

Notes:

Author:

Brewers Choice Home Brewing

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 58

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2018 12:50 AM

Notes:

Author:

jgb

Boil Size: 3 Gallons

Boil Time: 58

Boil Gravity: 1.113

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2018 7:19 AM

Notes:

Author:

Joiski

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 8.8

Efficiency: 70

Mash Thickness: 2.2

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: 12/22/2015 6:20 PM

Notes: Malze:
Premium Pilsner (EBC 2-3)
Wiener (EBC 7-9)
Münchner (EBC 12-17)

Hopfen:
Tettnanger (Saazer)
Hallertauer Mittelfrüh (klassischer Lagerhopfen)
Southern Passion (Kreuzung aus Saaz und Hallertau, evtl noch als zusätzlicher Aromahopfen).

Hefe:
Wyeast 2124 Bohemian Lager (typische deutsche Lagerhefe von Weihenstephaner etc., Vergärungstemp. 9-14°C).

Author:

yottabit

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2018 6:06 PM

Notes: Target yeast pitch: 379B.

Steep grains at 150F for 30 minutes.

Bring to boil, then add LME, DME, boiling hops.

Boil 45 minutes.

Add 0.5 oz. Hallertau, 0.5 oz. Czech Saaz, 1 t. Irish moss.

Boil 10 minutes.

Add 0.25 oz. Hallertau, 0.25 oz. Czech Saaz.

Boil for 5 minutes.

Cool to <= 60F, pitch.

Ferment at 47-52 F.

Transfer after one week.

At FG, start lagering at 45F, decrease to 34F over 2 weeks.

Bring to 60F for 3 days before kegging.

Alternate yeast: Wyeast 2565 Kolsch (52-62F).

Author:

Water'n'Wine Truro

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 2:38 PM

Notes:

Author:

PeterBacon

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 5:41 PM

Notes:

Author:

Bhammerson

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 3:19 AM

Notes: Based on my desire to have a citrus forward dry hopped lager, with some inspiration from Deschutes Pacific Wonderland Lager.

2 Step Starter 1.0L at 1.036, which is cooled and decanted prior to receiving 1.5L at 1.036 of fresh starter wort. This is not decanted and is all pitched into the beer.

Author:

Camp Rock Grove Brewing

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.111

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 2/19/2017 4:56 PM

Notes: Cooper's Canadian Blonde Kit plus 2 lbs of Pilsen Light DME.

Author:

Gummi Ben - Norðan 2

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 12:05 PM

Notes: Upprunalega uppskriftin: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=29663

Author:

DwackBeer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 10:56 PM

Notes: at flame out, pulled 1 gallon with hop sack with 4 oz citra and 4 oz amarillo, added back to blonde batch.

lager yeast 34/70 and cal 01 yeast

Author:

Falango's Beer

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 21 ° C

Priming Method: Açucar Mascavo

Priming Amount: 7 gr/l

Creation Date: 8/1/2016 3:19 PM

Notes: Após o dry hop, foi baixado a temperatura até o engarrafamento

Foi utilizado uma levedura líquida para cerveja Lager, comprada na Billbil (TCKBREW 81 - AMERICAN LAGER)

variedade - colocar o Citra para o dry hop
utiliza o Summit para amargor

1C. Premium American Lager
Lager Americana Premium Aroma: Aroma de malte de baixo a médio-baixo que, se presente, pode lembrar cereais, ser doce ou parecido com grãos. O aroma de lúpulo pode variar de muito baixo até médio-baixo, com notas florais ou de especiarias. Baixos níveis de características da levedura (maçã verde, DMS ou frutado) são opcionais, mas aceitáveis. Sem diacetil. Aparência: De coloração palha clara a dourada. Colarinho branco, bem espumante e que raramente persiste. Muito límpida. Sabor: Seco e com final bem definido (crisp) com baixos níveis de dulçor de cereais ou malte. O sabor de lúpulo varia de nenhum a leve. Amargor de lúpulo de baixo a médio. O equilíbrio pode variar de levemente maltosa até levemente amarga, mas é relativamente muito perto do centro. Altos níveis de carbonatação podem criar uma leve sensação de acidez ou secura. Sem diacetil. Sem sabores frutados. Sensação na Boca: Corpo médio-leve devido ao uso de adjuntos como arroz e milho. Bastante carbonatada com uma leve picância de gás carbônico na língua. Impressão Geral: Refrescante e que mata a sede, apesar de geralmente ser mais encorpada do que as versões standard e lite. Comentários: As cervejas premium possuem menos adjuntos do que as lagers standard/lite e podem ser compostas somente por malte. Sabores fortes são considerados falhas, mas as lagers premium possuem mais sabor do que as lagers standard/lite. Uma categoria muito ampla de lagers internacionais feitas para o mercado de consumo em massa e variando das lagers mais especiais americanas até as típicas cervejas internacionais "importadas" ou "de garrafa verde" que são encontradas nos EUA. Ingredientes: Malte de duas ou seis fileiras com até 25% de adjuntos como arroz ou milho.
Estatísticas: OG: 1,046 – 1,056
IBUs: 15 – 25 FG: 1,008 – 1,012
SRM: 2 – 6 ABV: 4,6 – 6%
Exemplos Comerciais: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha