Homebrew Beer Recipes | Page 321 | Browse 320,000+ at Brewer's Friend

Author:

Patrick_Annapolis

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 2.4 vols

Creation Date: 12/1/2019 7:25 PM

Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation.

Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top.

10-14 days secondary, then cold crash. Gelatin during cold crash.

Author:

Jesuahcf

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.155

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: .75 cups

Creation Date: 10/23/2015 7:42 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 5:07 PM

Notes: Rist kakaonibs og i Vodka i ca. 3 dager før hele suppa kastes i gjærbøtta. Opp i gjærbøtta med det etter 2 uker og la det ligge ca. 4 dager før tapping.

Author:

greggreg66

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

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: 4/12/2015 12:11 PM

Notes:

Author:

BEERngineer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2013 4:38 AM

Notes: mashed 66c for 60min, raised 76c for 10min mashout

68.87C strike water needed

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2023 12:25 PM

Notes: 2024-02-09
Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU.

Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch.
Previous batches:
3.5 kg Pils (Barke, used to use BoPils)
250 g Vienna
125 g Wheat
100 g Melanoidin

60 min
28 Tettnang
14 Perle
10 min
14 each Tett & Perle

Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same.

Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue.
New Tett 21 4.5%

Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch

Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end.

I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe.
Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue).
--- Notes carried over from 2.1
Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

Author:

Marriedtoahotlibrarian1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 3:15 AM

Notes:

Author:

Lemmy

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 9 g per litre

Creation Date: 1/15/2017 4:09 PM

Notes:

Author:

Kevin Zix

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 1:00 AM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 6:06 AM

Notes:

Author:

Bluefin

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: 0.8

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: 11/10/2018 10:19 PM

Notes:

Author:

Shølbryggeriet

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 66

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 4/11/2016 6:36 PM

Notes: Split in 2 fermentors
6 packages of dry yeast, 3 in each fermentor

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 5:40 PM

Notes: Bit of an experiment!

Far too bitter after the initial fermentation so removed 2.5l (for testing!) and added the 2kg crystal 60 by making a mash yeilding approx 3l of liquid.

see what happens now!

another week of settling/final fementation - final gravity 1.016 ABV approx 7.1%

Author:

Alix

Boil Size: 26 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3

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: 4/10/2015 8:28 AM

Notes:

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2013 1:22 AM

Notes: Urban Knaves of Grain
Drunk Monk Challenge 2014
Aurora, IL

Best in Category (Amber Hybrid Beer)
http://www.knaves.org/DMC/victor/victors2014.html

Author:

Boil Size: 6.1 Gallons

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 2:06 AM

Notes:

Author:

Homebrew Fanatics

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

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: 6/26/2017 7:31 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2018 7:08 PM

Notes:

Author:

HomebrewJoe

Boil Size: 12.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Forced CO_2

Priming Amount: N/A

Creation Date: 8/14/2015 3:33 PM

Notes: Prepare starter 3 days in advance if your using a starter.

This brew is for those that want to make a Oktoberfest style homebrew but do not have the capacity to lager or use a fermentation temperature control chamber. We are using American Ale yeast in the place of the traditional lager yeast.

You can also use Safale US-05 in place of WLP001.

This is the 10 gal version.

8/24/15 - Ive made two batches of this brew.
First batch OG: 1.061 FG: 1.018. tastes great, cant wait to ferment it.

Second batch OG: 1.060 FG: TBD.

I will add photos of the final product when ready. The taste (no carbonation) reminds me of Spaten Oktoberfest. I believe I hit the nail on the head. I wont fully know until I carb it and let it age alittle.

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2019 7:52 PM

Notes: Original Recipe
https://wesbrews.com/2019/02/01/blueberry-muffin-ipa-tasting/

Modified
http://brewgr.com/recipe/64566/blueberry-muffin-ale-modified-wesbrewscom-recipe?public=true

Initial brew in 2019 without lemon zest or lactose and was very nice. Blueberries from Trader Joe's ("wild" Canadian). Added to fermentor frozen, but this only made the beer pink instead of purple like original and Modified versions.

2020 Changes. Reconfiguring the water additions a little bit. I will add zest of 2 lemons in late boil. I plan on cooking 1/2 of the blueberries (2 of 5 lbs) until better broken down and blending the remaining 3 lbs frozen in a sanitized food processor. Also, swapping out S04 for Ringwood as I heard good things on the escarpment webinar about the esters it produces. I'll oxygenate it well after pitching and ferment mostly open. Diacetyl rest because ringwood is a butter bomb (which I think will work ok here to have some residual "butter").

Copied this recipe and tweaked it a lot to accommodate philly sour. Added in dextrose for making acidity and then after a few days I will add the London yeast for english yeast character after a few days with the dry hop and fruit. Took out the maltodextrin and added back some of the lactose the original recipe had on Wesbrews.