Homebrew Beer Recipes | Page 1346 | Browse 300,000+ at Brewer's Friend

Author:

ServaesaPorFavor

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 35

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: 10/11/2016 8:19 PM

Notes: Mash at 152 for 60min
Add first wort hops & boil for 90min
Drop temp to 60F & pitch yeast. allow to ramp up to 72
3wks in primary, cold crash & add vanilla tincture

[Toasted Flaked Oats]
toast at 350F stirring at 20min increments until golden brown (~1hr. varies on how thick the grain layer is in pan)

Vanilla Tincture]
**NOTE: This is how I prepared for this batch. I have also used pure extract and boil in wort methods**
Split and chop 6 beans into 1" segments
Place in 8oz canning jar with 4oz of neutral spirits (I used Most Wanted Vodka)
Shake vigorously until seeds are dislodged
Fill sauce pan with luke-warm water with wash cloth on bottom (Water Bath Canning)
Place canning jar in water on the washcloth and wait 5 min
Bring water, jar and washcloth to boil
At roiling boil, time for 15min
Remove from heat
Remove canning jar from water bath and allow to cool
Verify seal and remove canning band
Shake as wanted until use

Extraction
place hop bag or cheese cloth over jar
fix in place with canning band
pour into vessel

Author:

bhive01

Boil Size: 6.84 Gallons

Boil Time: N/A

Boil Gravity: 1.076

Efficiency: 80

Mash Thickness: 2

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: 5/6/2021 9:40 PM

Notes:

Author:

Yeast_Whisperer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 14.89 PSI

Creation Date: 12/14/2018 9:10 PM

Notes: Brewed on 10 Jun 2018
OG: 1.1.054
FG: 1.014
Attenuation: 73.2%
ABV: 5.3%

Compared with Pilsner Urquell
- Color is nearly spot-on
- Head is whiter than Urquell
- Urquell has more hop aroma and flavor
- Otherwise nearly identical !!

Scored 39 at the 2018 Maryland State Fair (1st Place)

Recipe Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=26537
Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Yeast Starter = three steps to yield 451 billion cells (starting with 42 billion cells based on age of package)
Step 1 = 0.7 L, Step 2 = 1.0 L, Step 3 = 1.5 L

Ingredients:
Weyerman floor malted Pilsner malt

Starter:
- Use a two step starter (start a week before brew day) -- target ~ 416 billion cells
- Step 1: ~ 1 liter
- Step 2: Decant, then ~ 1.6 liters
- Decant before pitching

Mash:
- pH target is 5.3 at room temp (or 5.05 at mash temp)
- pH Adjustment Notes
- To derease pH by 0.1, add 0.8 ml of 88% lactic acid
- To increase pH by 0.1, add 0.5 grams of pickling lime

Boil Timer Settings:
nE=4, AD=10, T1=90, T2=20, T3=15, T4=5

Fermentation:
- Chill wort to 50 degrees
- Oxygenate (lots of oxygen -- at least 90 seconds)
- Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days)
- Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
- Disconnect plug from cooling side of temperature controller
- Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
- Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)

- Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html

- When FG is stable and no diacetyl or acetaldehyde is detected,
- Reattach temperature probe from controller into thermowell
- Attach CO2 tank and add 1-2 pounds of pressure
- Set up a separate thermometer to monitor temperature of the beer
- Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
- When beer temp is below 50 degrees, add prepared gelatin fining
- 1 tsp gelatin in 1/2 cup water,
- Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
- Let beer clarify for a few days, then package

STC-1000+ Settings for Fermentation Ramp Up:
SP0: 52°
dh0: 36 (36 hour free-rise/ramp-up)
SP1: 68°
dh1: 0

STC-1000+ Settings for Fermentation Ramp Down:
SP0: 68°
dh0: 72 (3 day ramp-down)
SP1: 32°
dh1: 0

Packaging:
Keg:
- Transfer beer to keg
- Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees
- Let beer condition at 32 degrees for a couple weeks
- Tap the keg
Bottles:
- Sanitize bottles
- Add a coopers carb drop to each bottle
- Add beer and cap each bottle
- Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
- Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks

15 min mash pH = 5.15
added 0.4g pickling lime
10 min mash pH = 5.28
after mach, iodine test = negative

Forced ferment finished at 1.014

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 3.1

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: 3/27/2018 6:45 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29.8 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 79

Mash Thickness: 5.1229

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2018 9:24 AM

Notes: Brygget 20/01/18 på SB20

25 l meskevann, 9,4 l meskevann
Ca. 4 l forsvinner i mesken

Mesking på 55 g i 10 min, 63 g i 40 min, 70 g i 20 min, 76 g i 5 min.

La vørter renne av i 5 min før skylling starter. Bruk 10-15 min på skyllingen (hvis brygging på Speidel).

Hent ut avrent vørter fram til minst 10-15 min etter endt skylling, for å treffe ønsket preboil-volum.

MÅL PREBOIL-VOLUM! (HUSK: 4% utvidelse ved 100 grader C)
MÅL BG!

Humletilsetninger unntatt flameout/WP er blitt manipulert med 11 min. ekstra i koketid for å estimere ekstra IBU-utbytte under hopstand.

HVIS TØRRGJÆR: HUSK REHYDRERING! Oppkoking av rehydreringsvann må starte ca. 1 time før ønsket pitche-tidspunkt (ca. ved flameout hvis 30 min hopstand).

NOTES
Faktisk preboil-volum:
Faktisk BG:
Faktisk utbytte:

Faktisk postboil-volum:
Faktisk OG:
Faktisk OG MED GJÆR:
Faktisk fermentor-volum:

Pitch gjær på 9 grader. Gjæring på 10 grader i 10 døgn, økes gradvis til 16 over 5 dager.

Coldcrash fom. __ døgn har gått (dag __).

Tappedato:
Faktisk FG:
Faktisk ABV:

Author:

w@lter

Boil Size: 26.3 Litres

Boil Time: 60

Boil Gravity: 8.9

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2017 12:13 PM

Notes:

Author:

suda

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

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: 1/21/2017 12:50 AM

Notes: 12 gr. Koriander. 8+8 gr søte og bitre appelsiner.kok i 5 min. 1 ts gjæring ring 15 min.
Mase. 50 gr 15 min. 68 gr. 60 min. 77 gr. 10 min. Kok 90 min

Author:

Brewerbill

Boil Size: 2000 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 5:32 AM

Notes:

Author:

joachimmeisal@outlook.com

Boil Size: 88.9 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

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: 11/22/2016 8:27 AM

Notes: 30.08.16
Brygget mr.hoppy an american pale ale. OG endte etter plan opp med 1066. avsluttet skylling litt tidligere ifølge måling med refraktometer under skylling.
Endte opp med 72 liter øl. litt lite kan tyde på litt dårlig utmesk. målte underveis med refraktometer i meskekar og holdt på i ca 75min og fant ut vi ikke figg høyere sg under mesking.
15.09.16: Flasking. Fg endte helt ned på 1011. 7,18 % ABV.
04.02.17 Brygget igjen,traff OG på 1066 ble brukt 2ml gips pr 10l vann. Amarillo humlen ble byttet ut med cascade pga tomt i butikk. 76l på gjæring.ble flasket 04.03.17 med fg på 1011. ,18%ABV
27.11. brygget OG 1.066 ca 76-77 liter til gjæring grunnet tett humlefilter 4 ganger så det ble endel svinn. 40 liter med wlp007 36-37liter med us-05.
04.12.17 måling fg: den med wlp007= 1.020 US05= 1017. For lite gjær? eller mesketemp vert litt høy ?

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2016 7:56 PM

Notes:

Author:

R&D-Rob

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2013 2:18 AM

Notes: 19 brix - reading as OG

1.000 FG

Delicious with saison yeast. Residual sweetness is noticeable despite complete fermentation. Honey and floral nose, saffron and hops are nicely balanced.

Author:

Purbans

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62.5

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2016 1:37 PM

Notes: https://www.piwnykraft.pl/pl/p/Slod-Bursztynowy-Strzegom-0%2C5-kg/116

https://www.piwnykraft.pl/pl/p/Slod-Pilznenski-Strzegom-1-kg/75

https://www.piwnykraft.pl/pl/p/Hallertau-Mittelfruh-50-g-chmiel-granulat-2015/793

https://www.piwnykraft.pl/pl/p/Safbrew-S-33/209

https://www.piwnykraft.pl/pl/p/Mech-Irlandzki-10g/234

Author:

Trekker23

Boil Size: 13.5 Gallons

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

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: 2/26/2016 5:46 PM

Notes:

Author:

Seamus Toner

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 0.6

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: 2/14/2016 11:12 PM

Notes: Screw up

low gravity at beginning and end 1.039 ((end)

added 1 lb of dry malt extract (30 min
0 + 2 cups of maple syrup (T7min)

FG .999

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 7:54 PM

Notes:

Author:

eliridgway@gmail.com

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

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: 11/10/2015 7:35 PM

Notes: Trying 5 gallons with WY3724 (Belgian Saison) and 5 gallons with WY 3711 (French Saison)

Author:

Mattacox

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2015 2:26 PM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 1/31/2015 2:35 PM

Notes:

Author:

BMB

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 59

Mash Thickness: 5.5

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: 1/9/2015 10:26 PM

Notes: Tørrhumling i kar etter 5-6 dagar gjæring

Malt er frå Castle.
Pale Crystal 70EBC
Amber er frå Thomas Fawcett.150ebc
Brygga utan skylling. Alt vatn i meisken med ein gong.