Homebrew Beer Recipes | Page 1975 | Browse 320,000+ at Brewer's Friend

Author:

Evan Spaulding

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.2

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: 9/21/2017 12:44 AM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 69

Mash Thickness: 3

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: 11/6/2021 3:14 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 70

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: 6/28/2021 3:13 PM

Notes:

Author:

La Beer Fabrique

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

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: 6/1/2021 3:30 PM

Notes:

Author:

PHB2234

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.3

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: 5/12/2021 9:49 PM

Notes: Batch #118

Author:

Michael Chiantera

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 11/5/2020 8:13 PM

Notes: Devils Backbone Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 18 SRM = 10 ABV = 5.1%

The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability. This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.

Ingredients
4.1 lbs. (1.9 kg) Pilsner malt
4.1 lbs. (1.9 kg) Vienna malt
1.25 lbs. (0.57 kg) dark Munich malt
1.25 lbs. (0.57 kg) Weyermann Caraamber® malt (26 °L)
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes. Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest. Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase. Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.

Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition.

Author:

Brew Lab

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 68

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: 4/12/2019 2:48 PM

Notes: add vanilla to taste

Author:

simen blindheim

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2018 11:24 AM

Notes: gjær på 12 grader i 14-21 dager (til fg er 3 poeng fra ønsket fg)
øk temp til 18 grader i 2 dager.

Author:

alextdias

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.7

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: 4/16/2018 6:26 PM

Notes:

Author:

Araknaphob1c

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

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: 10/17/2017 8:27 PM

Notes:

Author:

Swebrewer

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 78

Mash Thickness: 5

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: 2/22/2015 3:55 PM

Notes: Med Taras Boulba och XX bitter i åtanke vill jag göra en ganska besk och läskande belgare med låg alkoholhalt. Målet är en öl som funkar både till mat och på egen hand samtidigt som den har tillräckligt mycket beska och humlearom för att föra tankarna mot en session ipa.

Author:

Pickett

Boil Size: 6.41 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 16.29 psi

Creation Date: 4/10/2017 7:02 PM

Notes: Carbonation:
* 39 degrees F (3.9 C)
* 3.2 volumes CO2
* 19.2 PSI
* 6' 7" Beer Line

Author:

Aguilera Beer

Boil Size: 21.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 2:17 PM

Notes:

Author:

Rick666

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

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: 9/21/2016 7:11 PM

Notes:

Author:

SeanKTM300

Boil Size: 75 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 82

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: 9/13/2016 3:11 PM

Notes:

Author:

Sabeltann

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 8/16/2016 9:04 AM

Notes:

Author:

mascervesa

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 64

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2016 9:25 PM

Notes: Smoked malt is Briess Cherrywood Smoked Malt

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 9:09 PM

Notes:

Author:

Sandved Bodbryggeri

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 76

Mash Thickness: 3.245

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: 11/28/2015 9:14 AM

Notes:

Author:

Swebrewer

Boil Size: 27.2 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: batch

Priming Amount: N/A

Creation Date: 5/27/2015 3:17 PM

Notes: Detta är ett hemmasnickrat recept. Den enda ingrediensen som sticker ut är CaraAmber som jag ville tillsätta för att få en lite (mycket liten!) hint av maltsötma nånstans där i bakgrunden. EKG borde fungera fint i den här ölen med sin kryddiga, fräscha smak.

Effektiviteten skruvas ner en bit pga den hyfsat stora mängden råg som används.

Denna görs som en split batch (hälften med WLP001 och hälften med WY3538). Jag är förtjust i de här delade satserna, det är väldigt mycket intressant lärande utan vidare mycket merarbete.

Pga risig utjäsning sista tiden (vilket lustig nog sammanfaller med när jag började använda MgSO4 i mäsken) testar jag gips den här gången.

För första gången ska jag kontrollmäta mäsktemperaturen för att se om tempgivaren är off... jag har haft risig utjäsning den sista tiden.