Homebrew Beer Recipes | Page 7650 | Browse 315,000+ at Brewer's Friend

Author:

Husar

Boil Size: 265 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2

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: 1/31/2021 5:02 PM

Notes:

Author:

danders1999

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 7/2/2024 3:56 AM

Notes: *****
DESIGN POINTS

1) Using Barke Munich instead of Munich I for its flavor quality.
2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp.
4) Add Fermcap prior to boil.
5) Reyhdrate yeast (see below).
6) Add Whirlfloc near boil end for clarity.
7) Ferment at 50F.
8) Perform diacetyl rest since using Lager yeast.
9) Add PMB when kegging.

*****
SINGLE DECOCTION MASHING INSTRUCTIONS

Use 4G stainless kettle for sparge heating
Use 2 smaller nonstick kettles for decoction

1) Mash-in to hit 140F and rest 15min

2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning)
14lbs of grain, means remove 14qts (3.5g) of mash
Cover main mash

3) Heat decoction while main mash rests
Heat to 155F and rest 5min
Bring to boil while stirring constantly (takes prob 10min)
Boil while stirring for 5min

4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min.
If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp

5) Mash out at 170.6F

*****
YEAST REHYDRATION INFO

Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
3) Gently stir and pitch the resultant cream into the fermentation vessel.

*****
FERMENTING / KEGGING

Ferment at 10C (50F) until hitting FG (watch the TILT !)
Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.

====================

***
KCBiermeister says:
- 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs.
- German Lager yeast - Munich Lager Wyeast 2308?

***
KC BIER CO WEBSITE INFO ON DUNKEL

- ABV 5%, IBU 18
- Malt = Munich I, Pilsner, other dark specialty malts
- Hops = Perle

***
KC BIER CO HEAD BREWER SAID:

Without giving out too much info, here are some basics on Dunkel...
- 85% Munich malt 5% Pils – the other 10% are several higher color malts.
- 13P OG (1.053)
- 18 IBU, one addition at boil begin of German Perle
- Single decoction
- Ferment at 10C (50F)
- Total fermentation and lager time – 5 weeks
- German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name.

Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen.

***

Author:

LukasT

Boil Size: 20.15 Litres

Boil Time: 60

Boil Gravity: 13.8

Efficiency: 77

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 1/4/2024 11:38 PM

Notes:

Author:

MattCBB

Boil Size: 107.31 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 74

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 1/4/2023 7:37 PM

Notes:

Author:

mjd857

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/26/2022 5:48 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/28/2022 5:15 PM

Notes:

Author:

dave_jm

Boil Size: 5.6 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2021 11:01 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 60

Mash Thickness: 1.25

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: 12/11/2021 4:56 PM

Notes: Typical New England water treatments

Water additions split between strike, sparge:
2g Gypsum (CaSO4)
4g Calcium Chloride (CaCl2)

Author:

Avizc

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.63 bar

Creation Date: 3/21/2021 10:30 PM

Notes:

Author:

BREWPENTER

Boil Size: 21.89 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.5

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: 2/11/2021 8:12 PM

Notes:

Author:

Martint48

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 10:51 PM

Notes:

Author:

japa2121

Boil Size: 12.54 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 1.25

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: 12/26/2020 12:27 AM

Notes: Mashed for 75 minutes Friday night Jan 14, used biab filter in mash run, did not squeeze, yielded 13.5-14 gallons wort, left 12.5 in kettle and used the rest for vitality starter on the yeast. Let sit overnight in kettle to start boil in the morning, split wort in half, added 8.3 oz of sugar after 2 week in primary, pitched 2 l vitality starter at 72 and put heat belt on, all other ingredients halved for split batch, measured 1.007-8 on 1/26 before adding sugar, heat belt still on

Author:

Boil Size: 20 Litres

Boil Time: 70

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 107.5 g

Creation Date: 9/30/2020 6:50 PM

Notes:

Author:

torsey

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2020 2:59 AM

Notes:

Author:

Gummibrew

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 3.5

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: 6/25/2019 3:21 PM

Notes: After the fermentation, we cooled the tank to 14°C and dumped the yeast. Added the Bourbon vanilla pods and cacao nibs. Conditioned the beer for two weeks. Then took out the vanilla and nibs, crash cooled the beer to 0°C and conditioned the beer a two weeks more to even up the strong character. Just before force carbonation and bottling, we added cold brewed espresso into the Brite tank to be mixed with beer. Lastly, force carbonated to 2.2 vols and bottled with pink labels.

Author:

scogar

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 6/24/2019 11:30 PM

Notes: This batch actually was a partigyle batch (the same grist ratios were maintained based upon a 50/50 batch split) starting with:

18.0# 2 row = 90%
1.4# corn = 7%
0.6# 150°L Crystal = 3%

Mashed with 166°F to reach 154°F mash in (approx 20 qts H20)

1045 Mash In
1200 Mash Out

Collected 5 gal @ 22° Brix = 1.092
Collected 5 gal @ 11° Brix = 1.044

1445 - hops on @ 60 min
1530 - 15 min

0 min 345

Landed where I needed to land for approx 5 gal

Author:

garrad21

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2019 12:43 AM

Notes:

Author:

jAYtEE_Norway

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.8

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: 5/5/2019 1:52 PM

Notes: The Finest Hop Sanatorium is a refreshing, dry and thirst-quenching IPA. The aroma is dominated by tropical fruit with hints of citrus and resin. A marked bitterness in the finish is balanced by a soft malt profile. If you need peace of mind, you have come to the right sanatorium!

OG: 1.063-66
FG: 1.011-13
IBU: 75
Alcohol: 7%
EBC: 14
ME1: 85%
Volume: 25 liter

Mash: 62°C for 25 min, 70°C for 20 min and 77°C for 5 min.

14 days at 16-19°C.

Note: Fermentable "Viking Crystal" is supposed to be "Crisp Crystal 100, 100 EBC" but could not find this in the library here.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 4/8/2019 10:16 PM

Notes:

Author:

Carlos Bradock

Boil Size: 55 Litres

Boil Time: 65

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 2

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: 3/2/2019 1:30 PM

Notes: