Homebrew Beer Recipes | Page 2305 | Browse 325,000+ at Brewer's Friend

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2017 1:05 AM

Notes:

Author:

Cypress Brewing

Boil Size: 1.8 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2025 2:31 AM

Notes:

Author:

cboggs

Boil Size: 7.58 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2023 12:31 AM

Notes:

Author:

Brew it Bru

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 139.6 g

Creation Date: 7/13/2022 8:15 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 6/5/2022 12:51 AM

Notes:

Author:

DonnieB

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 5/31/2022 1:36 PM

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:

bricio

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

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: N/A

Creation Date: 6/22/2019 12:18 PM

Notes:

Author:

birankara

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 4

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: 11/13/2017 3:45 PM

Notes: Preboil OG=1052
Kg=1054
23.5 lt fermanter
4 aralık pazartesi şişeleme

Author:

RoundKid

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2017 4:28 AM

Notes: Gold medal at Imbib Brewing (Reno, NV) 2108 battle for the pro-am competition, category 26, 8 entries

Author:

Myk

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 49

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: 1/21/2015 11:36 PM

Notes:

Author:

Birrus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 25

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: 4/27/2017 6:52 PM

Notes:

Author:

Andy_2

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2017 3:43 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: 1.75

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: 2/25/2017 5:39 PM

Notes: https://www.fivebladesbrewing.com/extra-bestest-boy-esb/

Wyeast 1469 West Yorkshire Ale Yeast is equivalent to WLP022

Author:

georgey_boi

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 2/21/2017 4:14 PM

Notes: KAYON AND BRAZIL ARE THE LAGER
KAYON FINE AND RWANDA ARE THE ALE

BG 1048 - 72% efficiency. This would bring beer out at 5.4%.

Thus have added 1.7L of boiling water.

Power cut - boil cut for 20 mins half way through

OG 1060. Seems high? Not sure why. Got 22L yield on the 25L (plus 1.7L) - maybe excessive boiling? ITS HIGH BECAUSE OF LACTOSE STUPID!

10L fermented in office at 15C with S23
10L fermented at flat at 18C with US05

LAGER YEAST (grey taped conditioning tank) accentuates down to 1.020. ABV = 5.25%. Does this include lactose?

ALE YEAST accentuates down to 1.014. ABV = 6%.

Why does ale yeast ferment further? Lager fermentation temp wasnt very stable

15g sugar per 4L

Cold Brew
60g per L. Soak for 15 hours
Mikeller says 50g per 500l. Thats 10g/L. Compared to 16.6g/L for Ancoats Coffee.
I think we did same amount of liquid as Mikeller, but lower concentration.

Author:

Pearlinacan

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

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: 2/19/2017 1:16 AM

Notes:

Author:

Chitown

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

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: 1/14/2017 7:56 PM

Notes:

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 12/17/2016 8:15 PM

Notes:

Author:

madhatter1976

Boil Size: 670 Litres

Boil Time: 60

Boil Gravity: 1.06

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: 8/23/2016 12:33 PM

Notes: Sour starter - left for 24hrs; then second part done the day after; pitch brett afterwards, with pureed cherries, and leave under C02 blanket in a GUT tank for 60 days. If possible, fill 2 barrels and bottle the remainder