Homebrew Beer Recipes | Page 2322 | Browse 320,000+ at Brewer's Friend

Author:

JoshJones

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

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: 7/29/2018 7:33 PM

Notes:

Author:

BilltownBrewingCo

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2023 7:42 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:

FCB

Boil Size: 118.44 Gallons

Boil Time: 45

Boil Gravity: 1.062

Efficiency: 78

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: 2/6/2022 11:46 PM

Notes:

Author:

janih

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 1/2/2021 4:46 PM

Notes:

Author:

Stefan Reinhard

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 130g

Creation Date: 7/12/2019 11:38 AM

Notes:

Author:

Cadarn

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2019 10:17 PM

Notes:

Author:

Milk The Funk

Boil Size: 11.4 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

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: 12/31/2018 7:40 PM

Notes:

90 mins mash due to the unmalted wheat - (Doing 60 min with spaghetti)

Overcooking the spaghetti(100% durumwheat), and adding it to the mash together with the water it has cooked in.

Pitching Amalgamation starter at 17-18C, letting it rise to 20C.

Bottled after about 6 weeks.

Made 2L yeast starter out of an 3 weeks expired TYB Amalgamation vial. Aluminium on top, and minimum spin on the stir plate for a semi-aerobic prop. I let it go for 6 days on the plate, then let it get 3 days standing still. The starter smelt really fruity. (The plan was originally to decant some of the starter wort. I think I maximum decanted 0.5L off in fear of loosing healthy cells, which I probably did)

Slightly longer primary fermentation in general (3-6 weeks). Perceived bitterness may be quite a bit lower than the same wort fermented with a clean ale yeast.

Author:

Torginho

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 11:02 AM

Notes:

Author:

Boil Size: 29.6 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 10/6/2018 1:59 PM

Notes: Harviestoun yeast

Author:

DustyBrew2006

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2014 7:41 PM

Notes: mash at 154-155. mash was 157
3 gl's mash 65 min-- sparge with 5 gl's.
boiled 6.1 gallons end up with 5.00 gl's.
OG was 1.075 final 1.028 alcohol 6.11%
pitched yeast at 12:20pm 5/7/14
don't forget to AERATE
kegged 5/24/14 730pm

Author:

jackpressure

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2017 4:16 PM

Notes:

Author:

musicknight

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2017 10:37 PM

Notes: Added one WLP001 and one WLP

Author:

Antmuzic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 12:52 AM

Notes: Mash Profile
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.

Notes

Adjusted OG is 1056 (for efficiency calculations)

Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.

Candi Sugar on the cold side?

Mash Schedule (Brewtoad)

11.25 lb grain wt.
6.5 Boil
Mash Thickness 1.8

Mash Schedule

Strike grains with 5.56 gal of water at 160.8 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 3.94 gal in your first runnings.
Add 2.56 gal of sparge water at 168 °F.
Vorlauf and lauter 2.56 gal in your second runnings.
Your combined runnings should be 6.5 gal.

Author:

nagym

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 12:38 AM

Notes:

Author:

Timothy

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2016 3:22 PM

Notes: braumeister mash schedule:
38c mash in
56c 20m
63c 45m
69c 20m
76c 10m

steep 1 minute hops for 20 minutes
use continental pils malt

Author:

Gregory L

Boil Size: 19.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Bottle conditioning

Priming Amount: TBD

Creation Date: 11/11/2016 3:08 PM

Notes: So much shitty stuff is happening... terrorism, extinction, global warming, zika... and now Donald Trump is now elected President! America and the World needs to cheer up and have a homebrew!

Make a big 1.2L yeast starter with my a homemade stir plate!

Added 300g of the honey for 10 minute boil only.

Smell of zesty orange peel. Delightful fresh taste with with good body. Copper colour, with taste notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the Irish moss, flavour hops, and half the ground coriander for 10 mins. Add the remaining ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

Author:

logan brew

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 11:31 PM

Notes:

Author:

Renato Oliveira

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 4/3/2015 7:07 PM

Notes:

Author:

the3rdon

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 3:08 PM

Notes: