Homebrew Beer Recipes | Page 2291 | Browse 320,000+ at Brewer's Friend

Author:

Therealmccoy3

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force

Priming Amount: N/A

Creation Date: 12/13/2018 6:51 AM

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:

DanMart

Boil Size: 14.44 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: 28.4 psi

Creation Date: 12/20/2022 10:14 PM

Notes:

Author:

Adrian Quinlan

Boil Size: 8.26 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.15 psi

Creation Date: 6/24/2021 11:49 PM

Notes:

Author:

Julio Z

Boil Size: 25.79 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2021 3:10 AM

Notes:

Author:

Matroc28

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.68 bar

Creation Date: 11/30/2020 7:52 PM

Notes:

Author:

Alex's Craft Brewing.

Boil Size: 64 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 141.2 g

Creation Date: 4/22/2020 5:06 AM

Notes: In secondary fermentation processing . We Mixed raspberry (2Kg) + Corn Sugar (1200g) before take its to steam 15 Minute and put in fermentor .

Author:

Beard & Barrel Aleworks

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 93

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/12/2019 2:24 PM

Notes:

Author:

Papini

Boil Size: 30 Litres

Boil Time: 65

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.98 bar

Creation Date: 6/22/2019 4:09 PM

Notes: Original Fermentables:
4,00 kg Pilsen Best Matz
0,50 kg Black Swaen Honey Biscuit
0,50 kg Flaked Oats
0,25 kg Chocolate Light Muntons
0,25 kg Roasted Barley Muntons

15 min - 50-55ºC
80 min - 65-67ºC
15 min - 76-78ºC

Primary Fermentation for 1 week at 20-25°C.
Secondary fermentation for 3 weeks at 0-2°C.

Dark beer with creamy and persistent foam and with aromas of biscuit, coffee, caramel and bitter chocolate. Well malted, the addition of oat flakes gives the beer a medium body and a rich texture in the mouth, medium bitterness and dry finish.

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:

Isomerization

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3.1

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: 12/14/2018 9:03 PM

Notes: Single Hop Series:
1st - Medusa (DEC2018)
————————————
2 mL Hop Shots added at 60 min.
Fermentation will be done in 5 gal corny keg with ClearBeer system, once active fermentation kicks off, attach blow off to 3 gal keg filled with Starsan. Keg should be purged by CO2 blowoff and ready for closed transfer.

Dry hop with a few points gravity left and seal up keg. Cold crash for 24 hr at 32F, then transfer to purged 3 gal keg.

Author:

caje

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 70

Mash Thickness: 3

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: 10/23/2014 2:32 PM

Notes:

Author:

RichyRich

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

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: 2/23/2018 10:29 PM

Notes: Brewed in Spinky's cellar with the Grainfather
Boil volume at start = 28 litres
Boil Time 90 Minutes
Irish moss added at 15min left to boil
Cold crashed down to 14°C
Total volume in fermenter = 23 litres (lost a lot in the boil and in the whole leaf trub)
Added 2 litres of fresh water (added to grandfather and pumped into fermenter) to make up to 25litres and bring OG down from ca. 1.058 to 1.050.
OG = 1.050 in Fermenter (2018-02-24)

Author:

Menzel/Kaz Brewing

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 4:07 AM

Notes:

Author:

Aussiedamo

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 7:24 AM

Notes: crazy efficiency with 19 .5 l at 1.060 added water and reduced OG to 1.050 with 22 l of wort....unsure what happened...pitched at 23 degrees and will now chill to 15
day 2 install blowoff as can tell its going to go crazy
next morning its really perculating!
day 4 removed ice bricks and will let temp come up gradually
day 5 at 17 and still fermenting however at slower pace took hydrometer reading sitting at 1.020
day 9 transfered to secondary and cold crashed ..carboy was a complete mess ...FG 1.012 very happy as was hoping for a little less attenuation
tasted pretty IMO!

Author:

eric_per

Boil Size: 32.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: CO2

Priming Amount: 1.2 bar

Creation Date: 12/27/2016 2:55 PM

Notes: Jäsning: 2017-01-05
Sekundär/dryhop: 2017-01-17 (OG: 1.021)
Tappning fat: 2017-02-07
Tappning flaska: 2017-02-13
OG: 1.058
FG: 1.018
ABV: 5.25%
Blev ca 17 liter i fatet

Whirlpool/hopstand ca 15 min. Glömde protafloc i koket. Använde pump/värmeväxlare för första gången.
Ca 20 liter.

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 11.3

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: 10/26/2016 5:31 PM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 10:59 PM

Notes: This Recipe is a trial for Mangrove jacks M54 Californian Lager Yeast.
Steam Ale.

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 1:27 AM

Notes:

Author:

Dafydd

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2016 9:49 AM

Notes:

Author:

Boil Size: 12.9 Litres

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 4:39 PM

Notes: 48g Sarsaparilla koreň
50g Sassafras kôra
50g Lopúchový koreň
22ks Klinček
15ks Badián
3g Nové korenie

var > 15 min tesne pod varom > servomyces > vypnutie > cukor > 1 hod pod poklickou luhovanie

OG: 1042
Po 9 dňoch: 1020
Po 11,5 dňoch: 1015
Po 15 dňoch: 1010
Po 17 dňoch: 1009
Po 20 dňoch: 1001
Po 22 dňoch: 1000
Po 24 dňoch: 1000, stočenie

ABV: 5,8%