Homebrew Beer Recipes | Page 2795 | Browse 305,000+ at Brewer's Friend

Author:

skot

Boil Size: 2.8 Gallons

Boil Time: 10

Boil Gravity: 1.064

Efficiency: 100

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: 6/15/2022 12:00 AM

Notes: Inspired by Cellador ales tepache Seltzer.

Author:

Kev

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2016 4:06 PM

Notes:

Author:

pparillo

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.6

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: 2/2/2022 9:47 PM

Notes:

Author:

J A

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79.5

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: 8/5/2016 1:28 PM

Notes: Mash temp 148 throughout rising to 149 (held mash pot in oven set at 170)
Added honey on Day 2. Roused yeast every day until secondary.

Added 41 drops of orange/coriander extract in secondary

Author:

AndreaOne

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2017 9:42 AM

Notes:

Author:

Jemassey9

Boil Size: 160 Gallons

Boil Time: 10

Boil Gravity: 24.3

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/7/2017 2:09 PM

Notes: Kettle sour w/white labs lacto brevis to 3.5ish.

Author:

dfj

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 76

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2018 11:51 PM

Notes: hit 1.012 at 68F so corrected to 1.011 FG at 60 degree
Prime with 5 oz sugar

Author:

DBUK

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

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: 6/30/2018 6:40 AM

Notes: increased pale malt 2.56 to 3.25kg to make sure I get 5% ABV

Author:

dilbertbeer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2020 2:12 AM

Notes:

Author:

RyRock90

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 8/7/2020 4:38 PM

Notes:

Author:

amlsfu8

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2021 4:21 PM

Notes:

Author:

Maltose Falcons

Boil Size: 6.56 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 8/26/2021 6:38 AM

Notes:

Author:

jolusem

Boil Size: 85.87 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: sucrose

Priming Amount: 520

Creation Date: 11/6/2021 5:59 PM

Notes:

Author:

Macphergus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.6

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: 12/22/2018 3:10 PM

Notes: Samuel Adams Brewing Company: Double Agent IPL clone
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.015
IBU = 43 SRM = 10 ABV = 5%

Ingredients
7.7 lbs. (3.5 kg) 2-row pale malt (2 °L)
3.5 lbs. (1.6 kg) Munich malt (10 °L)
6.3 AAU Zeus pellet hops (60 min.) (0.4 oz./11 g at 15.8% alpha acids)
1.4 AAU Citra® pellet hops (15 min.) (0.1 oz./3 g at 13.7% alpha acids)
1.3 AAU Simcoe® pellet hops (15 min.) (0.1 oz./3 g at 12.8% alpha acids)
1.9 AAU Ahtanum™ pellet hops (15 min.) (0.4 oz./11 g at 4.7% alpha acids)
3.8 AAU Simcoe® pellet hops (5 min.) (0.3 oz./9 g at 12.8% alpha acids)
2.5 AAU Cascade pellet hops (5 min.) (0.4 oz./11 g at 6.3% alpha acids)
0.5 tsp. yeast nutrients (15 min.)
0.5 oz. (14 g) Centennial pellet hops (dry hop)
0.5 oz. (14 g) Simcoe® pellet hops (dry hop)
0.5 oz. (14 g) Nelson Sauvin pellet hops (dry hop)
0.5 oz. (14 g) Cascade pellet hops (dry hop)
White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager) or Mangrove Jack Bohemian Lager yeast (~ 4 qts./3.9 L starter, or 2 sachets dry yeast)
2/3 cup (133 g) dextrose (if priming)

Step by Step
Mix the crushed grains with 4.5 gallons (17 L) of 165 °F (74 °C) strike water to stabilize the mash at 153 °F (67 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to collect enough wort for a pre-boil gravity of 1.042 (about 6 gallons/19 L). Boil for 60 minutes. Add hops and yeast nutrients according the ingredients list. Turn off the heat, stir the wort for a minute to create a whirlpool and let settle for 15 minutes. Cool the wort to around 53–55 °F (12–13 °C), aerate, and pitch yeast. Ferment at 57 °F (14 °C) for 2 weeks or until signs of fermentation slow down. Rack to a secondary and lager for 3 weeks at 40 °F (5 °C). Add the dry hops for the final week of the lagering phase. If signs of diacetyl are apparent during racking, a diacetyl rest is recommended. Give the beer 2 days at 70 °F (21 °C) to allow the yeast to process any diacetyl before racking over to the secondary vessel. After the lager period is complete, bottle or keg and carbonate to 2.4 volumes of CO2.

Author:

Saintex

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 88

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2023 9:41 PM

Notes: recipe planned at 80% efficiency.
boil volume 17.3 usg
this due apparent effieciency 0f 88%

pre boil og was 1.057 1.5 usg added to boil and 10% hops added to recipe pre boil og1.054

40L in fermenter
4 in bucket

Mash boiled for 40" extra due hop goof up.

Boil off rate 2.12 usg/ hour (40" = 1.5usg)

Author:

Wolf Pack Brewing

Boil Size: 34.03 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 1/4/2022 10:24 PM

Notes: https://beerandbrewing.com/recipe-alma-mader-premiant/

“Premiant is our take on a traditional Czech pilsner,” says Alma Mader brewer and cofounder Nick Mader. “We rely on two varieties of Bohemian pilsner malt that help to lay a bready malt foundation, which balances the spicy and snappy Saaz bitterness. Floral and dried-lemon aromas, effortlessly crisp, and a perfect pairing with absolutely anything.”

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.008
IBUs: 35
ABV: 5%

MALT/GRAIN BILL
5.55 lb (2.5 kg) Weyermann Bohemian Pilsner
2.65 lb (1.2 kg) Weyermann Floor-Malted Bohemian Pilsner
5.6 oz (159 g) Weyermann Acidulated (see below)
4.2 oz (119 g) Weyermann Carafoam

HOPS SCHEDULE
0.3 oz (9 g) Hallertauer Magnum at 75 minutes [15 IBUs]
0.7 oz (20 g) Saaz at 15 minutes [5 IBUs]
2.7 oz (77 g) Saaz at whirlpool [15 IBUs]

YEAST
White Labs WLP800 Pilsner Lager or other Czech lager strain

DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 30 minutes. Aim for a mash pH of 5.2–5.25, adjusting acidulated malt as necessary. Use an iodine test to ensure starch conversion (see “On the Road to Conversion,” beerandbrewing .com). Vorlauf until your runnings are clear, then run off into the kettle. Sparge at 166°F (74°C) and top up as necessary to get 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir for 5 minutes to create a vortex, add hops, and allow 20 minutes to settle. Chill to about 47°F (8°C), aerate thoroughly, and add plenty of healthy yeast. Ferment at 50°F (10°C), allowing the temperature to rise on Day 5 or 6 for a diacetyl rest. Once fermentation is complete and the beer is clear of diacetyl, crash to 32°F (0°C). Drop the yeast or rack into secondary and lager for at least 3 weeks. Filter and/or fine as desired before packaging.

Author:

Manta Brewing Co

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 5/22/2013 8:11 PM

Notes:

Author:

kraw

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.47

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: 7/2/2016 6:10 PM

Notes: v1 of this beer was well recived, Hoping to duplicate, although some circumstances (eg, stuck sparge, low effeciency) will hopefully not be repeated.

Shooting for a good balance, with fruit and ester characteristics coming forward from the ESB yeast. In v1, this complemented the tartness of the strawberries well. Depending on efficiency expecting ABV from 5% to 7%.

1 L starter day before. Yeast was clumpy, but this is common to highly flocculant yeasts, such as WY1968 or OYL British Ale VIII.