Homebrew Beer Recipes | Page 1140 | Browse 325,000+ at Brewer's Friend

Author:

Jack F Baron

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2017 3:13 PM

Notes:

Author:

Bigbre04

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 11

Efficiency: 84

Mash Thickness: 1.25

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: 1/30/2023 4:46 PM

Notes: this version uses munich 1 because we are out of Vienna.

Author:

Wolf Pack Brewing

Boil Size: 34.03 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 1/4/2022 10:24 PM

Notes: https://beerandbrewing.com/recipe-alma-mader-premiant/

“Premiant is our take on a traditional Czech pilsner,” says Alma Mader brewer and cofounder Nick Mader. “We rely on two varieties of Bohemian pilsner malt that help to lay a bready malt foundation, which balances the spicy and snappy Saaz bitterness. Floral and dried-lemon aromas, effortlessly crisp, and a perfect pairing with absolutely anything.”

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.008
IBUs: 35
ABV: 5%

MALT/GRAIN BILL
5.55 lb (2.5 kg) Weyermann Bohemian Pilsner
2.65 lb (1.2 kg) Weyermann Floor-Malted Bohemian Pilsner
5.6 oz (159 g) Weyermann Acidulated (see below)
4.2 oz (119 g) Weyermann Carafoam

HOPS SCHEDULE
0.3 oz (9 g) Hallertauer Magnum at 75 minutes [15 IBUs]
0.7 oz (20 g) Saaz at 15 minutes [5 IBUs]
2.7 oz (77 g) Saaz at whirlpool [15 IBUs]

YEAST
White Labs WLP800 Pilsner Lager or other Czech lager strain

DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 30 minutes. Aim for a mash pH of 5.2–5.25, adjusting acidulated malt as necessary. Use an iodine test to ensure starch conversion (see “On the Road to Conversion,” beerandbrewing .com). Vorlauf until your runnings are clear, then run off into the kettle. Sparge at 166°F (74°C) and top up as necessary to get 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir for 5 minutes to create a vortex, add hops, and allow 20 minutes to settle. Chill to about 47°F (8°C), aerate thoroughly, and add plenty of healthy yeast. Ferment at 50°F (10°C), allowing the temperature to rise on Day 5 or 6 for a diacetyl rest. Once fermentation is complete and the beer is clear of diacetyl, crash to 32°F (0°C). Drop the yeast or rack into secondary and lager for at least 3 weeks. Filter and/or fine as desired before packaging.

Author:

Mohaynow

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 12/3/2021 3:01 PM

Notes: Make a big starter to get the FG down below 1.006,

This recipe is a work in progress.

Author:

Goldilocks Zone Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 17.51 psi

Creation Date: 7/27/2021 2:26 PM

Notes: Chocolatey and malty with strong ripe banana esters. Underpitch, do not oxygenate.

Author:

Ridge Solo Brewing

Boil Size: 50.4 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/7/2020 11:17 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 12.75 psi

Creation Date: 4/18/2020 3:00 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 79

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/25/2019 5:15 PM

Notes:

Author:

ukbrewer@gmail.com

Boil Size: 32.31 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: CO2

Priming Amount: N/A

Creation Date: 2/24/2019 10:17 PM

Notes:

Author:

Jemassey9

Boil Size: 165 Gallons

Boil Time: 90

Boil Gravity: 11.3

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2017 1:28 PM

Notes:

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 10/30/2013 11:19 PM

Notes: 1 Hop pellet each type added for bittering as first wort.

0 min additions at flameout.

Dry hops added 5 days before bottling.

Author:

chewyheel

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2016 12:13 AM

Notes: Spring water from Publix
Carafa and CaraMunich added at vorlouf

Recipe from September/October 2016 issue of Zymurgy. Gold medal winner from Dark Lager category. However, since I don't have the capacity to lager, I am using Kolsch yeast and fermenting on the low end of the range.

Actual OG 10.045

Author:

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 7:50 AM

Notes: Bake pumpkin for 1h in 180 C with sugar.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 6/28/2016 1:36 AM

Notes: Automatically generated specs are not correct. Original gravity is right on at 1.057, but final gravity was 1.014 not the 1.018 it shows above. ABV came out to 5.64%, not the 5.14 listed above.

This was my first All-Grain brewing. I added an additional pound of 2-row UK pale malt (10-lbs. instead of 9-lbs.) to the original recipe because I would be doing a batch sparge, which is not as efficient as an hour-long sparge. This raised the grain total by about 10%

I preheated my 10-gal. cooler mash tun and my 5-gal cooler HLT with 1 gallon each of boiling water. Drained the water out of the mash tun before starting the Mash.

Put in all 4 gallons of strike water heated up to 180°. Then did the dough-in and stirred everything well. Temp after mixing was a little high at 162° so I stirred in just a little less than half a gallon of our 45° well water. That brought the temp to 158° so I sealed up the mash tun and mashed for an hour.

After an hour in the mash I Vorlaufed until clear and then took a very small sample of the runnings on a saucer. When I put in a couple of drops of iodine to test for completeness of enzymatic action. Iodine diluted right out so knew it was OK to take the first runnings. Vorlaufed a little bit more just to be safe and then got 2¼ gallons of wort from that initial 4 gallons of strike water.

While waiting for the mash I had heated 4½-gallons of sparge water to 195°. I was looking for a boil volume of 6 to 6½-gallons so I added 3¾-gallons of Sparge water, pouring one gallon at a time, over the grain bed.

I stirred this up well and then Vourlaufed until clear. Then I took the second runnings into the boil kettle. Ended up with about 6¼-gallons in the boil kettle which was OK, but next time I will increase the sparge to get 6½-gallons in the boil kettle.

Turned on my burner and put the kettle on to boil! Had to keep taking it off and turning the flame down because it kept foaming up. Good news is I use an 11-gal. boil kettle, so it never boiled over. Finally got it to behave and it was boiling nicely 20-minutes after start.

Put in the 1-oz. Northern Brewer Hops and started the 60-minute boil. At 45-minutes I added the Irish Moss and inserted my copper wort cooler. At 2-minutes remaining I added the ½-oz. East Kent Goldings hops.

Took off the heat at 60-minutes, covered the wort and took inside to hook up wort cooler to sink. We have really cold water from our well (45°) and it only took 23-minutes to get the wort down to 70°. Took an Original Gravity reading at this point and it came out at 1.057 which was a little higher than the targeted 1.054.

I sanitized a whisk and a pair of scissors along with the Wyeast Smack Pack that I had activated the night before. I used my whisk to mix it in vigorously generating a lot of foam as I did so and then pitched the yeast. Think I might pitch first and then whisk next time to avoid pouring yeast on the foam of the wort.

Sealed up the primary fermentor with almost exactly 5-gallons in it (was hoping for 5½-gallons). Added the airlock and moved it over to a corner in my "Man-Grotto" (no door so it can't be a cave). The next day the airlock was bubbling constantly and vigorously. Temperature in the corner of the grotto stayed around 67°.

8-days later I racked it into my secondary fermenter so I was a day behind plan. Didn't quite get 5-gallons into the secondary (bummed) but there wasn't really that much trub in the primary. The beer was quite clear at this point.

11-days later I finally bottled it after taking the Final Gravity measurement. The Final Gravity was 1.014. Since OG was 1.057 that converts to an ABV of 5.646%

When bottling from the secondary fermentor, there was very little sediment in the bottom of the pail. Spilled too much beer while bottling, but ended up with 48 of the 12-oz. bottles. Will check in a week to see how the carbonization is going and adjust here when I do.

Author:

Kazmandu

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.1

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: 1/25/2016 11:45 AM

Notes: Malt:
Pale 2-row: 94.5%
Briess Carapils 4% (alternative Weyermann Caramel Pils)
Crisp Crystal 45L 1.5% (alternative Weyermann Caramunich II)

Water Preparation:
Gypsum: 16 g
Calcium chloride:
3.5g
Magnesium chloride:
0.5g
Chalk:
2.5g CaCO3

Author:

Brady Smith

Boil Size: 8.5 Gallons

Boil Time: 70

Boil Gravity: 10.3

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 6:31 PM

Notes: Soft water. One-fourth teaspoon of gypsum and CaCl in the mash. OG was 15brix w/ a little over 6 gallons into kettle. Kegged 1/4/16

Author:

bdr0679

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 68

Mash Thickness: 1.3

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: 11/13/2015 1:41 AM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 8.4 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 7/7/2015 3:33 AM

Notes: A Watermelon German Hefeweizen.

Boil for 90 mins
Ferment at 62.

Add fresh watermelon juice after a week or so directly into fermenter (after most of fermentation has completed).

The internets has differing opinions on how much watermelon juice to add. 1qt to 2qts per 5g. A thread on homebrewtalk indicates that 2qts per 5g is the best result.

Brewing for the 2015 Genentech Homebrew HoHo.

Mash: 8.75g
Sparge: 6.15g

Author:

alesofanarchy@gmail.com

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.104

Efficiency: 74

Mash Thickness: 1.5

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: 4/6/2015 5:21 PM

Notes:

Author:

Empiricus

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2014 12:11 PM

Notes: