Homebrew Beer Recipes | Page 2247 | Browse 325,000+ at Brewer's Friend

Author:

Sallfeldt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 4.5

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: 4/29/2018 2:20 PM

Notes: Torrhumling 5 dagar 50g

Author:

AsikBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

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: 9/19/2022 12:50 AM

Notes:

Author:

Hoppington

Boil Size: 5.95 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 57.2 ° F

Priming Method: co2

Priming Amount: 10.11 psi

Creation Date: 4/23/2022 8:14 PM

Notes:

Author:

locobrewer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 4/9/2021 6:32 AM

Notes: Did a diacetyl rest.

Cold crashed for 24 hr @40F
Kegged using closed loop for minimum oxygen contamination.

Appearance is 3.5/5

Haze could be more opaque so it resembles orange juice.
It looks like orange juice mimosa at best.

Maybe skip cold crash for hazier appearance?

Flavor: 2/5

The hops are not smooth and nuanced per style.
Needs work on the tropical notes.

Fix water chemistry to help maintain style guidelines.
Great hop profile for an IPA.

Author:

joka5

Boil Size: 150 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 82

Mash Thickness: 3.4

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: 3/2/2021 8:37 PM

Notes:

Author:

twd3pdx

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

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: N/A

Creation Date: 8/9/2020 2:27 AM

Notes:

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3.05

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: co2

Priming Amount: 14.36 psi

Creation Date: 7/13/2020 5:16 AM

Notes: Created to taste almost identical to Stella Artois, but with a more persistent head.

Stella Artois "Technical Profile" according to Publix grocery store:
https://www.publix.com/pd/stella-artois-lager/RIO-PCI-156842

Alcohol by Volume*
5.20 %

International Bittering Units*
22 IBUs

Color (SRM)*
3.0

Original Gravity (°P)*
11.350

Final Gravity (°P)*
1.900

Type of Malt Used
Barley Malt

Type of Hops Used
Saaz, Tomahawk

Yeast Used
Artois Yeast (Cold bottom fermenting yeast)

*Values may vary in the brewing process.

3A. Czech Pale Lager
Overall Impression: A lighter-bodied, rich, refreshing,
hoppy, bitter pale Czech lager having the familiar flavors of the
stronger Czech Premium Pale Lager (Pilsner-type) beer but in a
lower alcohol, lighter-bodied, and slightly less intense format.
Aroma: Light to moderate bready-rich malt combined with
light to moderate spicy or herbal hop bouquet; the balance
between the malt and hops may vary. Faint hint of caramel is
acceptable. Light (but never intrusive) diacetyl and light, fruity
hop-derived esters are acceptable, but need not be present. No
sulfur.
Appearance: Light gold to deep gold color. Brilliant to very
clear, with a long-lasting, creamy white head.
Flavor: Medium-low to medium bready-rich malt flavor with
a rounded, hoppy finish. Low to medium-high spicy or herbal
hop flavor. Bitterness is prominent but never harsh. Flavorful
and refreshing. Diacetyl or fruity esters are acceptable at low
levels, but need not be present and should never be
overbearing.
Mouthfeel: Medium-light to medium body. Moderate
carbonation.
Comments: The Czech name of the style is světlé výčepní
pivo.
History: Josef Groll initially brewed two types of beer in
1842–3, a výčepní and a ležák, with the smaller beer having
twice the production; Evan Rail speculates that these were
probably 10 °P and 12 °P beers, but that the výčepní could have
been weaker. This is the most consumed type of beer in the
Czech Republic at present.
Characteristic Ingredients: Soft water with low sulfate and
carbonate content, Saazer-type hops, Czech Pilsner malt, Czech
lager yeast. Low ion water provides a distinctively soft,
rounded hop profile despite high hopping rates.
Style Comparison: A lighter-bodied, lower-intensity,
refreshing, everyday version of Czech Premium Pale Lager.
Vital Statistics: OG: 1.028 – 1.044
IBUs: 20 – 35 FG: 1.008 – 1.014
SRM: 3 – 6 ABV: 3.0 – 4.1%
Commercial Examples: Březňák Světlé výčepní pivo, Notch
Session Pils, Pivovar Kout na Šumavě Koutská 10°, Únětické
pivo 10°
Tags: session-strength, pale-color, bottom-fermented, lagered,
central-europe, traditional-style, pale-lager-family, bitter,
hoppy
3B. Czech Premium Pale Lager
Overall Impression: Rich, characterful, pale Czech lager,
with considerable malt and hop character and a long, rounded
finish. Complex yet well-balanced and refreshing. The malt
flavors are complex for a Pilsner-type beer, and the bitterness
is strong but clean and without harshness, which gives a
rounded impression that enhances drinkability.
Aroma: Medium to medium-high bready-rich malt and
medium-low to medium-high spicy, floral, or herbal hop
bouquet; though the balance between the malt and hops may
vary, the interplay is rich and complex. Light diacetyl, or very
low fruity hop-derived esters are acceptable, but need not be
present.
Appearance: Gold to deep gold color. Brilliant to very clear
clarity. Dense, long-lasting, creamy white head.
Flavor: Rich, complex, bready maltiness combined with a
pronounced yet soft and rounded bitterness and floral and
spicy hop flavor. Malt and hop flavors are medium to mediumhigh, and the malt may contain a slight impression of caramel.
Bitterness is prominent but never harsh. The long finish can be
balanced towards hops or malt but is never aggressively tilted
either way. Light to moderate diacetyl and low hop-derived
esters are acceptable, but need not be present.
Mouthfeel: Medium body. Moderate to low carbonation.
Comments: Generally a group of pivo Plzeňského typu, or
Pilsner-type beers. This style is a combination of the Czech
styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–
14.9 °P). In the Czech Republic, only Pilsner Urquell is called a
Pilsner, despite how widely adopted this name is worldwide.
Kvasnicové (“yeast beer”) versions are popular in the Czech
Republic, and may be either kräusened with yeasted wort or
given a fresh dose of pure yeast after fermentation. These beers
are sometimes cloudy, with subtle yeastiness and enhanced
hop character. Modern examples vary in their malt to hop
balance and many are not as hop-forward as Pilsner Urquell.
History: Commonly associated with Pilsner Urquell, which
was first brewed in 1842 after construction of a new brewhouse
by burghers dissatisfied with the standard of beer brewed in
Plzeň. Bavarian brewer Josef Groll is credited with first
brewing the beer.
Characteristic Ingredients: Soft water with low sulfate and
carbonate content, Saazer-type hops, Czech malt, Czech lager
yeast. Low ion water provides a distinctively soft, rounded hop
profile despite high hopping rates. The bitterness level of some
larger commercial examples has dropped in recent years,
although not as much as in many contemporary German
examples.
Style Comparison: More color, malt richness, and body than
a German Pils, with a fuller finish and a cleaner, softer
impression. Stronger than a Czech Pale Lager.
Vital Statistics: OG: 1.044 – 1.060
IBUs: 30 – 45 FG: 1.013 – 1.017
SRM: 3.5 – 6 ABV: 4.2 – 5.8%
Commercial Examples: Bernard Sváteční ležák, Gambrinus
Premium, Kout na Šumavě Koutská 12°, Pilsner Urquell,
Pivovar Jihlava Ježek 11°, Primátor Premium, Únětická 12°
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pilsner-family,
balanced, hoppy

Author:

Greg Dunning - Beer Stalin

Boil Size: 45 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2020 3:43 AM

Notes:

Author:

Dpkup

Boil Size: 13.35 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2019 6:07 PM

Notes:

Author:

tbridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2018 8:39 PM

Notes:

Author:

BohicaSD

Boil Size: 2.5 Gallons

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2015 3:58 AM

Notes: Measured OG 1.044. Yeast hydrated 45 minutes. Aerated with air stone 5 minutes. Fermenting in Fastferment. Spicy and bitter going into the fermenter.

Author:

Genus Brewing

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2018 2:38 AM

Notes:

Author:

Leinaala

Boil Size: 34 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 6:52 PM

Notes:

Author:

Doug Brews

Boil Size: 12 Gallons

Boil Time: 120

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2017 12:50 AM

Notes:

Author:

thestaticboy

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 10/18/2017 9:50 AM

Notes:

Author:

Mike Shea

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 92

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2017 1:22 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2.9

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: 1/16/2017 2:33 PM

Notes: Lower-alcohol beers ferment out quickly, but be sure to give this beer a few days after fermentation to clean up.

Author:

Meddo

Boil Size: 33.3 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 64.6

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 12/15/2016 8:55 PM

Notes: 2.5 litre starter, 260g DME

Update from "Cobbler Summer Ale - Cool Change":
- Switch from WLP320 American Hef to WLP090 San Diego Super to remove esters and add crispness
- Reduced whirlpool hopping utilisation from 5% (previous thumb-suck) to 1% for IBU calculations (rough alignment with Lyrebird_Cycles IBU spreadsheet), since previous version was well under-bittered
- Increase 10 minute hop addition to replace lost IBUs from the whirlpool, add 60 minute bittering addition
- Lowered mash temp from 67 to 65 deg to improve attenuation and increase dryness / crispness
- Single hop Mandarina Bavaria
- Add rice hulls to improve recirculation rate

Author:

Timox

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: 3

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: 3/30/2016 7:25 PM

Notes: U70 V75
0 66
15 67.5
30 66.5
45 65.5
60 65 u80
75 64.5
90 65
HV13
OG 1.046
FG 1.014
6.15g/L

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 1:27 AM

Notes: 6/13/15: Brew day for this one. Was originally going to be aged on cedar but we decided to keep it simpler here. In fact, simplicity is the name of the entire game with this: single-hopped with Amarillo and with a basic 50/30/20 ratio grist, it should end up being light in color, light-medium in body and with a tropical, floral and spicy aroma and flavor.

We are brewing a counterpart single gallon version of this with 100% rye malt and the same hop schedule apart from a hefty dose of dry-hopping (also Amarillo). Should be interesting to see how differently they come out.

6/20/15: Pulled a sample to take a reading a week after fermentation began and we seem to have nailed this beer! Perfectly hit our terminal gravity. Nose is vibrant with floral and juicy Amarillo hops but also possesses a strongly spicy rye edge. On the tongue, it's light bodied with bright and flavorful hops that finishes with a quenching and surprisingly-dry earthy and malty note. Very well balanced and eminently drinkable. Excited for this to be bottled and track its evolution!

9/4/15: FINALLY opening one to write about. This was probably one of our simplest brew days and easiest, fastest ferments so far. It's been conditioning for a long time and, though I've had a few bottles and we've split them and discussed them before, I feel that it's come into its own after a few months in the bottle. Color is brilliant golden-yellow and the beer presents with a sparse ring of foam on the collar that sticks around indefinitely. Hazy surface with small clustered bubbles and heavy opacity when held up to the light. The nose is spicy and funky in a way that only rye can be, but it also has some distinct floral and hoppy notes from the Amarillo single-hopping. Crushable, distinct and with a nice, smooth and rather full body. No off flavors and nothing crazy... just a well-rounded, flavorful rye beer made for simple times. We're proud of this one and will probably tweak the recipe and brew some variations, as it could definitely be a good blank slate for interesting/deviant ideas. -A