Homebrew Beer Recipes | Page 675 | Browse 300,000+ at Brewer's Friend

Author:

OleCT

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2013 8:36 PM

Notes: Fermented 7 days 20c It took 4 days for the yeast to get the gravity down to 1.014 (bottled at 1.014 after 7 day of rest in the secondary)
racked to secondary and let rest for 7 days at 18c

Carbonated with 6g of table sugar pr litre of beer.

After about one month on bottles it tastes delicious. Its a sweet beer that has a mild hint of chocolate on the pallet.You can also taste a little "woodyness" from the NB hops I guess this will come more with ageing since I used a bit more hops than I normaly would do on this kind of beer.

(I am sorry for butchering the English language.Hopefully it's understandable Cheers!)

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:

Sean Dawson

Boil Size: 15.55 Litres

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 57

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22.5 ° C

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 3/8/2021 9:32 AM

Notes: The last attempt of this recipe was really good, so as usual I'll have to throw a spanner in the works and try to mix it up a bit.

Instead of wheat malt, I subbed in Triticale Malt which apparently is like a characterful wheat malt (we'll see!) and instead of doing a kettle sour, I'm trying the Phiily Sour yeast that creates lactic acid during fermentation.

Mashing low to try and get more glucose in the wort to make the Philly Sour produce more sourness.

I'm also trying to see if a 30 min mash and boil still makes a good beer.

Update: It was way too sour at the low mash temp (64) so I put two small cans (400g each) of tinned apricots and a small tin of apricot nectar after the cold crash and let it sit for a day or two before racking into the keg. I don't normally like sweet beers but it turned out really good.

Author:

Bjarni Kristófer

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 11.4

Efficiency: 78

Mash Thickness: N/A

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: 5/7/2019 9:44 PM

Notes:

Author:

UrbanDread

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 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: 9/25/2017 1:27 PM

Notes:

Author:

Myndflyte

Boil Size: 0.75 Gallons

Boil Time: 15

Boil Gravity: 1.227

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 2:59 PM

Notes: 1. Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.

2. Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F

3. Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

4. Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

5. After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

6. Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

7. DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.

8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.

9. Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.

10. Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.

11. Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.

Author:

QtAle

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 4/23/2016 10:33 PM

Notes: Fermentation and Lagering Schedule

Day One / April 23 / Brew Day
Rack to fermenter at add yeast slurry at
Move to Locker set to 55 deg F
Let sit for 3 weeks

Day 21 / May 14 / Diacetyl Rest
Bring Locker to 60 deg F
Let sit for 2 days

Day 23 / May 16 / Lager Day
Rerack to Secondary Fermenter
Step temp down to 40 Deg F
(Check if step down should be gradual or all in one)

Day 37 / May 30 / Tettanger Dry Hop
Add Tettanger Hops

Day 44 / June 6 / Hallertau Dry Hop
Add Hallertau Hops

Day 51 / June 13 / Bottling Day
Bottle and Label
(Check on adding additional yeast)

Day 72 / July 4 / Independence Day
Drink it.

*****DRY HOP SCHEDULE*****

Add Tett Dry Hops 2 weeks prior to bottling

Add Haller Dry Hops 1 week prior to bottling

Author:

gadrael

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2015 1:26 PM

Notes:

Author:

Rocketman2015

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2015 3:31 AM

Notes: Sierra Nevada Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 11 ABV = 5.3%
SRM = 9
BU/GU ratio: 37/52 = 0.71

Author:

JAllison

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 40

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: 6/7/2015 1:13 AM

Notes: Volume seemed low..4.5?og at 1.08 and finish 1.05

Author:

sebastianswaltz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 2:44 AM

Notes:

Author:

APJW

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: Dextrose

Priming Amount: 8g per litre

Creation Date: 6/14/2013 4:24 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.264

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: 12/13/2015 8:08 PM

Notes:

Author:

Boil Size: 115 Litres

Boil Time: 90

Boil Gravity: 10.1

Efficiency: 80

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 1:31 PM

Notes:

Author:

rmcelderry

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 72

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: 4/25/2016 2:23 PM

Notes: Hammer this guy with three packets of yeast. Its super light and high gravity. We want no off flavors at all.

subsitute chinook for citra

Modified recipe. It produced great beer, but I'm adjusting my system from 6.5 lb of grain to 8 lb, and the efficiency needed to be raised from 60% to 72%. I also want to tone down the alcohol a bit, because I want to drink too much of this beer and I'm just getting drunk.

Was OG 1.066, FG 1.011 (7.24%), IBU 76.26, SRM 6.78

The C20 was 12%, I should keep this. I think just below 7% would be good. It needs a strong backbone to carry the hops. 2 packets of yeast should be fine. I'm also trying to trim costs.

I noticed I was a little low on the bittering hops so I bumped up both from 1 oz to 1.2 oz. now IBU 91

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 5:23 PM

Notes:

Author:

TobiasW

Boil Size: 14 Litres

Boil Time: 30

Boil Gravity: 1.004

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 140

Creation Date: 4/12/2017 11:11 AM

Notes:

Author:

SirMontalbon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 6:40 PM

Notes: April 12, 2015
Put all ingredients in bag then turned on flame. 15min at 120deg then stepped up to 152 over 15min, then 152 for 60min.

OG 1.048

Author:

JoelG11

Boil Size: 12.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 8/2/2012 10:13 PM

Notes: Mash out to 168F
Sparge 35 qts
Look for 1.043 Pre-Boil Gravity

Author:

TigerDave

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 11.77 psi

Creation Date: 2/2/2024 4:50 PM

Notes: - Add whole hops directly to mash.
- Add corn sugar for the last 10 minutes of the boil.
- Add dry hops after fermentation is complete, allow 3-7 days of contact time before packaging.