Homebrew Beer Recipes | Page 2166 | Browse 320,000+ at Brewer's Friend

Author:

Kev

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2016 10:04 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 5/21/2023 11:24 PM

Notes:

Author:

Meatwad

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2022 4:21 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

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: 4/10/2022 11:56 AM

Notes: ========================
6/26/22
plunder contest judges scored it 28 and said it was too sweet, which i can kind of get. we shall see what NHC said. need to check FG from notebook. it is delicious but also could probably be crisper and more conduscive to festival drinking, would also like it to be a little more yellow. consider scaling the malt bill down just a little.
========================
4/10/22

scaling down to 5.5 gallons, rounding off grain amounts. gonna run it with regular tap water as i did before!

adjusted hops slightly for even amounts and to fall within middle of the ibu range

========================
1/18/2022
setting up for winter/spring 2022 hopefully submission to NHC.

adjusting for equipment and volumes for G40. adjusting abv a little lower per guidelines.

removing 2row.

consider dropping to 1.0 qt/lb to fit in G40. will need to sparge with 8 gallons...

NEED TO do water profile for this.

========================
~2021
rebrewed this for 2021. did not enter any contests or even bottle/can any. was on draft in the garage for several delicious months.

did not take any notes for the 2021 batch so i assume i pretty much brewed it the same.

========================
11/15/2020
won gold medal malty european lagers category in 2020 JRHB Dominion Cup.
========================
8/27/20
brewed last night. mostly went well. started with 12.5 gallons wort as planned but it easily boiled down to about 10-10.5 gallons. could collect more wort next time or boil softer. first gravity reading was 1.070 and i was at about 8 or 8.5 gallons after trub filtered out. topped up with tap water. chilled overnight in ferm chamber and pitched in the morning.

========================
8/26/20
brew day. tried to mess with water calculations a little. not really sure what to use for festbier/oktoberfest. playing with balanced profile. ran into the HCO chalk issue again, not sure how to fix. looks like i could make it work with "light colored and malty" profile. going to need 16 or more gallons mash/sparge water, might just run it with tap.

========================
8/21/2020
i think i am going to go for it with this thing. today adding some acidulated malt based on henrico guess profile to hit pH, hopefully i will remember to take a reading.
todo :
* what to do about head retention?
** adding .75lb carafoam for foam and head retention
*** https://beerandbrewing.com/d-lite-festbier-recipe/
* how much yeast?
** according to yeast calculator (depending on the mfg date) i need 4 packs plus a 4L 1.050 starter, pound and half of DME decanting, etc.. yikes! yeast alone would be like $35.
** alternatively, i have a lot of 34/70 from two batches that i could use...
** brulosophy compared german bock lager yeast with 34/70 and eventually could barely tell difference :
*** http://brulosophy.com/2016/07/21/yeast-comparison-saflager-w-3470-vs-wlp833-german-bock-lager-exbeeriment-results/
** im learning that 34/70 is equiv to WY2124 and WLP830 some say the white labs come out different.
** i think i might just keg the two lagers i have in chamber and rack the 10gal batch on top of the cakes...? or maybe half cakes? after some reading, seems about right. some say only 1/4 cake. at end of fermentation slurry contains about 6x cells. that is 600 billion per 5 gal batch. i need 717 billion for 10 gallons, so 358 billion per 5 gal bucket, divided by 600 = 0.58 so i need 58% of each of the yeast cakes.

========================
2/4/2020
todo :
* consider some crystal malt - no head retention...possibly some light munich

festbier flavors developed nicely however the beer was way too malty sweet probably because it was up over 7%abv. modifiying recipe down to 5.5% abv.

breakdown on previous recipe formulation :
* i kind of customized a lot. the original aha recipe is only remotely close. but it was designed for 5.8%. i probably just aimed higher than i should have and came out even higher than planned.
* hop adjustments - reduced the hop contribution a little bit to land in the middle of the IBU range but also adjustments to bump up the BU/GU ratio (0.38 previously, currently its at 0.48)
* i got to 1.010 with 85% attenuation. for the updated recipe this attenuation results in 1.007. id considered doing some crystal malt, but lets just do a 30 minute mash and see what that does.

========================
1/22/2020
just went into cold crash after 9 days at diacetyl based off of beer & brewing article. other places im seeing say only 2 days is needed. would prob benefit for more time in cold crash (if time is of essence). not sure if it hurts to have it at rest temp for longer tho.
========================
12/19/2019
i think i am going to retry this to have ready feb 1. took a pound off the grain bill to lower the abv to more standard level.

for fermentation and diacetyl rest strategy :
we are going out of town in a couple days so if i get this brew done before i leave, i will probably just let it go for 6 or 8 days at 50 then slowly raise it up to 55 when i get back. keep it there for another 3 days then cold crash until feb.

alternatively beer and brewing suggests something like this :
* 50deg for first 48 hours
* raise one degree each day for 10 days
* on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
* 9 days later start the cold crash

i was considering cold crashing for only a couple days then moving to keg. ive read other places tho that it can benefit from sitting on that yeast cake all that time. on the other hand it would be nice to get it into a closed safe clean keg....???idk

========================
update 10/20/19
this beer is way off. i thought it was too malty sweet but i think it is actually diacetyl (or possibly DMS but diacetyl would make more sense) - i pitched the wort on top of oktoberfest yeast cake that had been sitting (in a covered bucket in cold ferm chamber, but...) for several days, maybe even a week. also i went away in the middle of fermentation and wasnt able to ease it up to diacetyl rest temperature properly accordinig to the schedule written out below. need to retry this with 1) proper fermentation schedule 2) fresh or uncontaminated yeast 3) try the original recipe? i think with no malt changes on my system it will still come out at 6%
========================
update 10/7/19
ugh looks like this will accidentally come out at 8%. fermented down farther than the average for this yeast. (avg 75% shouldve been 1.018 but its 1.011 at 85%) (i did pitch right onto the cake from oktoberfest so shouldve been a lot of cells). i brewed this first on a double brew day so the mash was sitting for the full 60 if not longer. i was actually away at gabf so didnt do the exact procedure below, but rather rest the chamber for on the morning of day 4 before i left town. on the morning of day 7 i measure 1.011 and turned the chamber back down to 35. consider diluting before kegging?
=======================
basically took the recipe word for word. 90 minute boil because of the pilsner malt, will utilize that time for more IBUs with less hops via FWH. https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/

for diacetyl rest, copied from virginia lager recipe :
going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp (<40) for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

sources :
* https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/
* https://beerandbrewing.com/make-your-best-oktoberfest/

Author:

AJO7730

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 60

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 241.1 g

Creation Date: 5/8/2021 9:48 AM

Notes: 1. Begin this step 5 days prior. The starter must involve several supernatant discarding steps. 400g of DME, 100g of Sugar, 1g of Go-Ferm, 1g of Yeast nutrient, 0.5g of DAP, and 600mL of water. Boil for 15 minutes and cool until 30 degrees Celsius. Add two sachets of US-05 yeast to the reagent bottle and seal with an airlock. Allow the yeast to ferment until gravity is minimal. Pour off any clear liquid and top up with fresh wort, allowing the yeast to continue fermenting. Shake bottle regularly to oxygenate. Ferment and grow yeast for 5 days.

2. 52L of water must be added to the fermenter and treated with 1.5 Campden tablets. This water is allowed to react for 24 hours, degassing. The water salts are added to the fermenter and homogenised. pH is tested at this point to ensure the reading is around 5.0-5.2. Then, to a stainless steel mash pot, add 26L of water. The remaining water should be transferred to a separate container and chilled in the fridge to assist later on in cooling the wort.

3. Bring water to 55 degrees Celsius. Three grain bags are placed into the mash pot. The recirculating pump is set up and bazooka shield is placed underneath the grain bags. Once water is at the correct temperature, add all grain equally to all three grain bags. Begin mashing the grain and recirculating water on top of the grain bed to release starches. The mashing schedule is followed.

4. After mashout, the grain bags are removed and drained in a separate pot. These bags are sparged with a total of 8L of water at 78 degrees Celsius. All the sparged water is added to the mash tun.

5. The water is brought to a boil and a 60 minute timer and hop schedule are started. At 15 minutes, all adjuncts and sugars are added. The immersion chiller coil is also added and heat sterilized at this stage.

6. At flameout, the chiller is started and temperature is brought down as close as possible to 20 degrees Celsius. When this wort is added to the fermenter, ensure it froths and oxygenates as it enters via pump. The extra water is added and topped off to 45L after losses. Oxygenate this water as much as possible before adding. This can be added by the same water pump as the wort. The yeast starter's supernatant is poured off and the yeast cake is then added and the fermenter is sealed.

7. Ferment at 15psi for 14 days. At 2 days, using the collection container, dry hop (according to the hop schedule) anaerobically with multiple CO2 flushes at High Krausen. Further dry hop with Simcoe at 10 days via the same method. Use both of these attempts to remove 2L of solid trub after every container is opened to the fermenter and settled over the course of a few days.

8. The final amount of trub is removed from the fermenter via the collection container including 300g of table sugar for secondary fermentation. The clean fermenter is now allowed to condition and clarify for 4 weeks. At this stage, several glass sample bottles (6-8) can be prepared with the counterpressure bottle filler.

9. Keg and condition for 5 days at 6 degrees Celsius and 5psi before serving.

Author:

AckwellP

Boil Size: 24 Litres

Boil Time: 30

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2021 5:25 PM

Notes: humle kan bytas ut mot vanliga pellets, då med 150g per sort i torrhumling.

Andra varianter:
Eldorado/Nelson
Vic Secret/Enigma
Citra/ Vic Secret
Riwaka/moutere

Author:

Beer Foundry

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2020 4:12 PM

Notes: 1kg of wheat malt replaced with Munich malt due to availability.

Took 45 mins to get to the boil (50l batch, big gas burner)

Author:

Colby Sparks

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: 1.25

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: 1/5/2020 2:14 AM

Notes:

Author:

Mike_C_

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2018 10:20 PM

Notes:

Author:

Bold Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 61

Mash Thickness: 1.25

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: 9/9/2016 6:51 PM

Notes:

Author:

Steven Riddei

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/26/2011 7:16 PM

Notes:

Author:

NDB

Boil Size: 28.3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

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: 5/15/2016 12:12 PM

Notes:

Author:

von Osk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 9:37 AM

Notes:

Author:

taylor perry

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.3

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: 2/7/2016 2:24 AM

Notes: Added .75 tsp fresh ground pepper to primary after 48 hours post pitch

Author:

Bry0603

Boil Size: 15.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.5

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: 1/13/2016 6:46 PM

Notes:
WLP510
Primary, pitch at 60, rise to 71 over 4 days, hold 71 for 2 more days.
Drop back to 58 over 2 days.
Drop 2q yeast from cone after 58 reached. Drop another 1-2q 12-24h later.

WLP650
Secondary, pitch at 58, hold for 3 weeks.
Add DH

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2016 5:33 PM

Notes: *huge yeast slurry-
*converted NB Irish Red Ale recipe

Author:

kungenglund

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 64

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: 12/5/2015 11:58 PM

Notes:

Author:

midge196977@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: 1.5

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: 4/29/2015 8:29 AM

Notes:

Author:

Cabinboysbrewery

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 69

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 8:19 AM

Notes:

Author:

ronaldosamadello

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 69

Mash Thickness: 2.44

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: 1/28/2015 3:41 PM

Notes: