Homebrew Beer Recipes | Page 1096 | Browse 320,000+ at Brewer's Friend

Author:

Rodwell66

Boil Size: 41 Gallons

Boil Time: 120

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: 1.15

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: 3/29/2019 12:48 AM

Notes: Brew day April 6.

American Crystal is 33L Mecca Opal 44
Mecca Opal 44-12lbs
Simpson Medium 50-60L-6lbs
Simpson 70-80-3lbs
TF Pale Choc-9lbs
Midnight wheat-6lbs
Patagonia Black Pearl-6lbs
Flaked Oats-6lbs
Lactose-6lbs

Wanted 158 mash. Hit a bit low.

Mash in went well, heated water to 178, trying to hit 158. Hit more like 152, recirculated through herms to bring it up, got to about 155 after 20 minutes.

Mash pH 5.25. Took another mash pH and it was like 5.15. Not sure what's going on, I didn't add any acid knowing there was a lot of dark malt in there, probably should have raised the pH a bit knowing the HCO was low from the 70% RO water.

Boil Gravity high. Real high so we decided to only boil for 60 minutes.
OG: 29 brix, 1.124 This is crazy high. When I do the efficiency adjustment to get it this high it means we have 81% efficiency. How is this possible, our efficiencies have been much lower on this system, and this malt bill is only 58% base malts! Some other notes: there was almost 2.5 gallons extra run-off. I'm wondering about the water calculations, it seems the last couple batches we have had too much. I made sure not to add a gallon of water to any of the starting water volumes this times like I have in the past. One caveat: I forgot to look at the volume of the HLT before I went to put the 14 gallons of sparge in the mash tun. I THINK it was 38, because I think I kept both volumes of water the same (original strike water and the sparge water). Also, I forgot to look at the ending kettle volume just before we transferred to the fermenter, but I do remember yelling to Erik that it was 35 gallons with just a few minutes of boil left, wondering if we should transfer that much or leave a few gallons behind. I know we started with right at 40 gallons before boil, so a 5 gallon / hr. boil is a pretty vigorous one.

Pitched yeast around 5pm. This is the yeast we harvested from the Scottish Ale. The yeast we used in the Scottish Ale was Omega British 1, which is their version of 007. We had about 3 L between a few containers and then when it had all settled, a very thick slurry of about 1.6 L.

So...No action Sunday morning. No action in the afternoon. Erik came over and we stirred it with the long handled mash paddle. Very strange and concerning. Then, we did filled a hydrometer and did a reading. 1.090. WHAT??? Did a refractometer and 23.2 Brix, = 1.097. Both are WAAAYYY low. So weird. Were all of our refractometer readings way off yesterday? So weird....what to believe.

4-16-19. Once it took off, it went great. Once it got rolling I adjusted temp to around 63-64, that's where it was at during vigorous fermentation. Once it slowed down after a few days, I raised it a bit. It's been fermented at 68 last couple days, bubbles now about 15 seconds. Gravity tonight: 1.047. Appearance is real thick, chocolatey. Tastes super chocolatey! There's a lot of yeast in suspension yet, but still tastes like chocolate!

5-9-19. I have been chilling it down, it's been at 35 for the last couple days, gonna keg it this weekend. FG is 1.040 Tasting a lot of dark chocolate. Not the "sweetest" beer.

Author:

brunsy70

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 1:22 AM

Notes:

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 4.3 psi

Creation Date: 10/22/2020 9:10 PM

Notes: Pitch at 66 degres. Ferment at 68 degrees for three days, then let temp rise to 70 degrees

Author:

Boil Size: 5.6 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 8.09 psi

Creation Date: 6/25/2020 9:27 PM

Notes:

Author:

bhive01

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 2/22/2020 6:54 PM

Notes: Using Frankenyeast IV from Southern Hills Homebrew Supply, Roanoke VA. It is a massive mixure of old yeast reinvigorated in a huge starter and shipped.
For KY Common recipe, pulled from Reddit. Don't have Brewer's Gold or Azacca so swapping in Northern Brewer and Medusa.

Author:

ChicoBrewer

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/29/2019 3:10 AM

Notes: https://byo.com/article/bohemian-pilsener-style-profile/

Bohemian Pilsener
(5 gallons/19 L, all-grain)
OG = 1.056 (13.9 °P) FG = 1.016 (4.2 °P)
IBU = 40 SRM = 4 ABV = 5.3%

Ingredients:
10.75 lb. (4.8 kg) Durst continental Pilsner malt (or similar) 2 °L
0.75 lb. (340 g) Briess Carapils® malt (or similar) 2 °L
4.83 AAU Czech Saaz hops (1.38 oz./39 g for 3.5% alpha acid) (60 min)
5.8 AAU Czech Saaz hops (1.67 oz./47 g for 3.5% alpha acid) (30 min)
2.9 AAU Czech Saaz hops (0.83 oz./24 g of 3.5% alpha acid) (10 min)
2.9 AAU Czech Saaz hops (0.83 oz./24 g of 3.5% alpha acid) (0 min)
White Labs WLP800 (Pilsner Lager), Wyeast 2001 (Urquell) or Fermentis Saflager S-23 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at
154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.044 (10.9 °P).

The total wort boil time is 90 minutes, which helps reduce the SMM (S-methyl methionine) present in the lightly-kilned Pilsner malt and results in less DMS (Dimethyl Sulfide) in the finished beer. Add the first hop addition with 60 minutes remaining in the boil. The other hop additions are at 30, 10, and zero minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 50 °F (10 °C) and aerate thoroughly. The proper pitch rate is 20 grams of properly rehydrated dry yeast, four packages of liquid yeast or one package of liquid yeast in a
9-liter starter.

Ferment around 50 °F (10 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but don’t rush it. Cold fermented lagers take longer to ferment than ales or lagers fermented at warmer temperatures. If desired, perform a diacetyl rest during the last few days of active fermentation.

Rack the finished beer to a keg and force carbonate or rack to a bottling bucket, add the priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

A month or more of cold conditioning at near freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43 to 46 °F (6 to 8 °C).

Author:

OVBrewer

Boil Size: 1200 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

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: 8/2/2018 9:41 AM

Notes:

Author:

Dirty Beaker Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 3:55 PM

Notes:

Author:

Mario Bojorquez

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: sucrose

Priming Amount: 145.3 g

Creation Date: 1/27/2017 9:55 AM

Notes:

Author:

Jensebrygg

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 11:51 AM

Notes:

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 12:52 PM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 12

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 6:17 AM

Notes: 1.7kg was black rock pale ale can (hopped)

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 84

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 4.94 psi

Creation Date: 3/22/2016 7:36 PM

Notes:

Author:

Britinusa

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 12/13/2015 12:28 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 100

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 4.18

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 8:28 PM

Notes: FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C 20-25 days

Author:

TomBott

Boil Size: 2000 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

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: 11/3/2015 10:44 AM

Notes:

Author:

Itkin

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 12:53 PM

Notes:

Author:

Gallo Rojo Cerveza

Boil Size: 180 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 3:46 AM

Notes:

Author:

miscon2

Boil Size: 4.5 Gallons

Boil Time: 55

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 5:34 PM

Notes: total guess on amount of orange peel and coriander. also note second hops labelled "GR Tetnang" in recipe.

Author:

Funkbrau

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2015 7:30 PM

Notes: Boil 20 min without hops to start for 80 minute total to minimize DMS.

Add dextrose with 30 minutes left on boil.