Homebrew Beer Recipes | Page 2959 | Browse 320,000+ at Brewer's Friend

Author:

Tim Dewald

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2018 3:01 PM

Notes:

Author:

New Beginnings Brewery

Boil Size: 23.65 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62.6 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2023 9:40 PM

Notes:

Author:

badbadmojo

Boil Size: 5.29 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 13.51 psi

Creation Date: 8/4/2022 12:36 PM

Notes:

Author:

Vikingbrur

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 82

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2022 4:41 PM

Notes: Ferment at 46° for one week, then let temp raise to room temp approx 75° for one week diacetyl rest. Then lager for 2-4 weeks at 45°.

OG taken at 73° 1.054 - pH @ 5.66
FG taken at 77° 1.014 - pH @ 4.35

Add 1oz mezcal soaked chips at lager stage. Test every week for additional chips.

Added 1oz more mezcal chips @ 3.5 weeks into lager after taste test.

Author:

KcLob

Boil Size: 7.73 Gallons

Boil Time: 60

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: sucrose

Priming Amount: N/A

Creation Date: 3/1/2022 8:25 PM

Notes: 2014 AFC Silver Medal

Author:

RustyBarrelHomebrewing

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 69

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: 4/15/2021 9:18 PM

Notes: =============================
4/22/2021
brew day.
removing the hallertau mittelfruh and saaz in favor of nobility. adding some hallertau magnum i have in the fridge and then im going to have to add some warrior to get the rest of the way on ibu.

i picked up 10 gallons of glacier RO water from publix and added all treatments to strike water. next time prob need to get 15 gallons.

=============================
4/15/2021
copied into new recipe to change to 10 gallons. this time will be using reused bavarian lager 2206 yeast from maibock 5 gallon batch. i think half the cake in each fermentor will be ok.

Redoing the water, not sure what it was set to before....
appears there is no real way to get a decent water profile for light lager from my house water. hopefully i can get a couple of those 5 gallon jugs and not have to buy 10 damn gallon jugs from grocery

im not sure but i think i can just add all my water additions to the mash water and be done with it? use straight distilled for the sparge
=============================
8/12/2020
brew day. changing recipe to reflect saaz are actually 2.8 instead of 3.5. and i accidentally added .5 oz at 30 and flameout instead of .25 and .75 respectively.

=============================
8/11/2020
copied into a new recipe today to mess with water profile. thinking about starting with distilled or purified (not sure if this is the same as RO) and building. looked at the pilsner preset profile which is very soft but that is just base water and suggested will not work correctly for mash and yeast health! instead looking at actual target profiles for czech pils i found online, debating between two (one from AHA forum, other from braukaiser) link in the water profile.

be sure to add acid only to the mash.

=============================
7/12/2020
i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.

overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)

=============================
6/24/2020
kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
=============================
6/18/2020
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.

i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.

=============================
6/9/2020
heavily formulated from notes and sample recipe here : https://byo.com/article/bohemian-pilsener-style-profile/

=============================
not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :
1. 50deg for first 48 hours
2. raise one degree each day for 10 days
3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
4. 9 days later start the cold crash

Author:

Sanity Brewery

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 6.3 oz

Creation Date: 3/12/2021 11:03 PM

Notes:

Author:

Valkyrie Brewing

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 22.8

Efficiency: 100

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2020 2:37 PM

Notes: http://www.meadmakr.com/batch-buildr/

Clean and sanitize everything that will come into contact with your must.

2. Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).

3. Add
6 whole cloves
6 whole allspice (crushed)
3 2-inch cinnamon sticks

4. Add water to your batch volume minus volume for yeast slurry.

5. Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.

6. Pitch yeast.

7. Record specific gravity and temperature for future reference.

8. Apply airlock. Ferment per your yeast temperature specs.

9. Degas twice per day for first week of fermentation.

10. Dose nutrients per nutrient protocol instructions below. To avoid mead eruption accidents, degas must and dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.
- At 24 hours after you pitch your yeast, add 4.7g Fermaid O to your must.
- At 48 hours after you pitch your yeast, add 4.7g Fermaid O to your must.
- At 72 hours after you pitch your yeast, add 5.2g Fermaid K and 3.6g DAP to your must.
- When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 5.2g of Fermaid K and 3.6g of DAP.
- If mead starts to show signs of yeast stress from low nutrients after last nutrient dose (evidenced by sulfur smells), add 4.7g Fermaid O as needed to supplement for a high nutrient requirement yeast.

11. Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid autolysis flavors.

Packaging:
8oz gallon cranberry juice concentrate
- Take a sample of finished mead and blend carefully measured quantities of mead and juice to taste to determine the correct ratio. Add to keg or bottling bucket and transfer mead on top. Then bottle or keg or whatever.

Author:

František

Boil Size: 55 Litres

Boil Time: 120

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.14

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: 1/6/2020 9:36 AM

Notes:

Author:

Schwizel

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 10:59 AM

Notes:

Author:

Wien's BBQ and Brews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 5/31/2013 7:29 PM

Notes: Cornettist
Saison avec mais

Corn will be put into pot with water and brought to 170 and let sit for 20 min, and cut off the cob, and blended. blended corn and cobs will be added to mash. mash at 154 for 60 min.
I'm guessing on the PPG for sweet corn. I found a site that said it's about half of flaked corn.
water amounts may need to be adjusted due to the amount of water in corn

Author:

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 82

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2017 11:18 AM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 61

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: 5/9/2017 10:53 AM

Notes:

Author:

Julian Haigh

Boil Size: 7.33 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2017 1:14 PM

Notes:

Author:

Lea Gardsbryggeri

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 86

Mash Thickness: 4

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: 12/4/2016 1:18 PM

Notes: Brygga06.09.16
Krydder kokes i humlepose siste 10min
40 g sjokoladenibs i humlepose dag 7
2 poser gjær
FG 1022
Vol: 6,9
Batch 23
Gang 1

Author:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 6:51 AM

Notes: Carbonation: 3.0

Author:

Hulk'sMash

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 4

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: 8/20/2016 6:33 PM

Notes:

Author:

Basin SandS

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 2:42 PM

Notes: Priming - 5.3 oz light DME in 2 cups water for 20 minutes

Author:

trell

Boil Size: 900 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.7

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: 1/4/2016 12:43 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 12:43 AM

Notes: Pitch at 66F and then let free rise through fermentation (+/-78F). When fermentation is complete cold condition for up one week and then keg.