Homebrew Beer Recipes | Page 1831 | Browse 320,000+ at Brewer's Friend

Author:

janih

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2017 4:51 AM

Notes:

Author:

whitters777@hotmail.com

Boil Size: 29 Litres

Boil Time: 30

Boil Gravity: 1.02

Efficiency: 70

Mash Thickness: 6.26

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.84 bar

Creation Date: 4/6/2024 8:00 PM

Notes: Trying for my first Low Alcohol beer. Would like 0.5% if possible but may struggle to get it as low as that.

Method for reduced ABV
Small grain bill.
Mill the grains a bit Course
Mash Temp 80 C which will reduce conversion
Weyermann Malts have less converted starches.
Lallemand Windsor yeast also convert less sugars than others.
Hop choice to replace loss of flavour from reduced grains.

Achieved
81% efficiency. Was hoping for much less.
26L
OG 1027
FG 1016
ABV 1.4% I was aiming for less than 1%.

Light fruity looking colour. Smells lovely and fruity. Thin on flavour but light and refreshing.

Author:

105WestBrewing

Boil Size: 32 Gallons

Boil Time: 60

Boil Gravity: 16

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2021 2:44 PM

Notes:

Author:

PAPAVASILEIOU

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2020 10:50 AM

Notes: Pilsner - Greek Vergina

Wheat malt - Greek Vergina

Real yeast - Fermentum Mobile FM27 Trappist artefacts

Priming with unfermented wort: Lst = Lf * (0,75/21,5) = 0,700L (Gyle)

Author:

Rusty Pot Brewer

Boil Size: 23 Litres

Boil Time: 45

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

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: 10/9/2019 11:27 AM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2019 10:19 AM

Notes:

Author:

Wasserhund

Boil Size: 81 Gallons

Boil Time: 75

Boil Gravity: 22.9

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2018 2:46 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2018 7:12 PM

Notes: Mash at 152F, but let it sit for 90 minutes instead of the typical 60: it should result in a healthy and complete mash/conversion even in the absence of a protein rest. Boil as usual, and let your hops sit in the whirlpool for a good 15-20 minutes to extract as much of their wonderful oils, aromas, and flavors as possible!

Chill, pitch, and ferment this beer at 67F for the first 4-5 days before letting the temperature free rise to about 72F. It should finish up fermentation quickly - within ten days. Go ahead and package it up as early as you can (48 hours after airlock activity falls way off), and get it packaged up and carbonated to 2.25 volumes. A bit of haze is typical in the style, so there's not need to wait for it to clear. Keg/bottle it up and enjoy!

Author:

duncan.luke

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 9:30 PM

Notes:

Author:

=DCB=

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2016 12:55 AM

Notes: At start of fermentation, begin soaking 8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary (for the remainder of fermentation).

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 55

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: 2/2/2016 12:05 PM

Notes:

Author:

bgill505@gmail.com

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: 1.33

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: 12/1/2015 4:02 AM

Notes: Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

or

For more malt depth, step mash at 125/136/144/154

Author:

swissRico

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 92

Mash Thickness: 3.28333

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: sugar

Priming Amount: 150

Creation Date: 5/27/2015 8:50 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 50

Mash Thickness: 10.5

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: 2/15/2017 3:52 PM

Notes:

Author:

Gore Farm Brewery

Boil Size: 18.5 Gallons

Boil Time: 60

Boil Gravity: 10.3

Efficiency: 70

Mash Thickness: 1.5

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: 5/23/2015 12:59 PM

Notes:

Author:

Lew's Microbrews

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 16.4

Efficiency: 65

Mash Thickness: 1.7

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: 12/8/2017 7:58 AM

Notes:

Author:

PeteLarney

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 2.065

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: 9/17/2016 5:35 AM

Notes:

Author:

Barnes Beverage

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 2/21/2016 1:34 AM

Notes: Mashed at 153, ended 60 minutes at 151

Cooled down to 65 and transferred to fermenter

OG = 1.048

Pitched one smack pack of Wyeast California Lager yeast direct from pack after 4 hours of activation

Moved fermenter to basement where ambient ~59F

Took about two days for apparent fermentation to start (good kraussen at this point)

Brought temperature up to 61/62 for a week

Final gravity (read 04/15) 1.012

Slowly brought temperature in room up to 68F down to 65F for two days

Author:

CJP3

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 4/2/2020 6:28 PM

Notes: Classic Amber Lager Recipe inspired by various Pennsylvania breweries and my own drinking preferences. Here in PA we simply order these beers as “Lager”.

Brewing Instructions.

Target Munich, Germany or Pottsville, PA water profile. When in doubt brew with soft water and ample calcium.

Mash at 151F for 60 minutes. Target 5.2-5.4 mash pH and adjust with Acidulated malt or phosphoric acid as necessary.

**If you have the ability to decoct, remove 1/3 of the mash and boil for 5 minutes. Perform this step after full saccrification has been achieved. Return Boiled mash to mash tun and mix thoroughly**

If you do not have the ability to decoct, and have the ability to mash out, raise mash to 168-170F.

Vorlauf until clear.

Begin running off wort to boil kettle. Once wort is 1/2-1” above grain bed begin sparging. Sparge with 6 gallons of water to collect 7.5 gallons in the kettle.

Boil for 75 minutes and follow hop schedule accordingly. If you cannot find Yakima Gold hops use Mt. Hood, Willamette, or Nugget. Any German hops can be used as well. Add whirlfloc and yeast nutrient 10 minutes before the end of boil.

Cool to 50F and knockout wort to FV. Aerate Wort and pitch yeast. Pitch 1.5-2X your normal amount.

Ferment at 52F until 7.5oP than raise temp to 58F. Hold at that temp until terminal gravity is achieved. Cool beer 2F Every 24 hours until it is back at 52F. Hold for 48 hours or until final gravity holds stable.

If you do not have temperature control, try to keep the beer below 60F or switch to California Lager yeast that can handle warmer temperatures.

Once gravity is stable, transfer to a CO2 purged corny keg at 3-5 psi and crash to 33F.

Lager beer for 21 days.

Transfer to serving keg or bottling bucket. Carbonate to 2.68-2.72 vol. CO2.

**If you do not have lagering capabilities, bottle condition beer than cold store it for 3 weeks before serving**

Substitute 1.5 lb. of Flaked Maize for 1.5 lb. of Munich for a lighter bodied finish and flavor more similar to Yuengling or Shiner Bock.