Homebrew Beer Recipes | Page 787 | Browse 325,000+ at Brewer's Friend

Author:

JoakimF

Boil Size: 23.8 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: sucrose

Priming Amount: 111.1 g

Creation Date: 12/10/2023 2:03 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 10

Efficiency: 85

Mash Thickness: 3

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: 3/22/2021 10:59 PM

Notes:

Author:

JKBrewin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

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: 2/19/2021 10:47 PM

Notes:

Author:

Tylor Miranda

Boil Size: 5.75 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 11/25/2020 4:09 AM

Notes: For maximum fruit flavors pitch yeast at 68f and let naturally rise to 78f.

Author:

RustyBarrelHomebrewing

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 58

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: 9/12/2020 2:27 PM

Notes: ==============================
12222020
Didnt take notes on the yeast but I'm 98% sure it was not wy Bavarian lager but instead 34/70 yeast cake reused from a previous batch of festbier or something. Adjusting recipe now. Previously recipe said 1015 FG with 90% attenuation but I'm not sure if that is measured or predicted.

==============================
11/15/2020
won silver medal dark lagers and marzen in 2020 JRHB Dominion Cup.
Dont forget, this beer also won gold last year (diff contest, slightly different recipe)
==============================
?/?/2020
Smh I didnt check my volume plan. Started with 12 gallons and boiled down to 10. Shouldve collected more and ended at like 11. Was only like 8 gallons in fermenters, topped with water to even 10 before taking gravity measurements. For mash, 154 strike water equaled 150 mash just like on 5 gallons.
==============================
9/12/2020
scaled up to 10 gallons. will be second 10 gal batch. not sure on the pre / post / fermenter volumes. adding some acid malt for ph and a little caramunich to add some more color and possibly taste. thinking about decoction mash for this one.

==============================
update 01/23/2020
despite the improvement notes below, I'm planning to rebrew this as is in the next week or so. For NHC possibly.

==============================
update 12/5/2019.
This brew won gold medal at GRIST homebrew contest in northern VA. https://comp.gristhomebrew.com/

Listening to homebrewhappyhour episode with Rob from Pixel Perfect Brewing, he highlights a couple things that he says helped his octoberfest. fermenting under pressure, and decoction mash. he actually did the decoction on an extract brew with specialty grains. also he did 6 weeks conditioning.

this brew i thought was really good as is, and it was indeed a gold medal winner. but possibly adding these three techniques could make it even better. push it to BOS status.

also, judges said it was low carbonation and needs more head retention. touche.
==============================
altered from Drew's March Beer from sept 2019 byo. i changed the hops to get rid of first wort hop addition and to use a single hop, in even oz amount. confirmed recipe uses 1.5 qt/lb mash. the MUNICH/OKTOBERFEST YEASTS REQUIRE DIACETYL REST. if wyeast 2308 yeast not available, check for WLP820 oktoberfest/marzen. Or for simpler wyeast 2124 bohemian lager, WLP833 german bock, Wyeast 2206 Bavarian lager (i might have some of this from last year?)

for diacetyl rest, copied from virginia lager recipe :
going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2016 7:34 PM

Notes:

Author:

jrwbrewing

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 2.5

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: 4/16/2018 7:06 PM

Notes: Method

Single Mash Infusion (65 - 68 degC) - 16L of water.
Sparge at 78 degC - collect 25 litres.
Boil for 60 mins.
Top up to 20 litres in fermenter if required.
Ferment for 5 - 7 Days at 18 degC
Add Dry Hops and Grape Fruit after vigorous fermentation for 4 - 5 days.
Cold Crash for 1 - 2 days (or until clear).
Either keg directly or transfer off yeast first.

DIY Dog Recipe (20L)

Single Infusion Mash - 75 mins @ 65 degC
Target OG 1060
Target FG 1010
ABV 6.5%
IBU 60

Grain Bill:
4.5 kg - Extra Pale
0.88 kg - Cara Malt

Hops:
Bittering - Magnum
Flavour - Simcoe, Amarillo, Mosaic, Citra
Dry Hop - Amarillo, Citra, Simcoe

Yeast:
Wyeast 1056 American Ale

Author:

cwpav

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: 1.5

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: 9/18/2017 4:20 PM

Notes: Approximately 1/2 cup organic peanut butter in 2 cups vodka, should evaporate to approx. 1 cup vodka. Start at primary, and then strain any remaining peanut butter and add vodka to secondary. It can really sit in secondary as long as you'd like.

Note that OG is relatively low, but the jelly additions will bump it up to the 1.050 +/- 0.05 range.

Author:

Benny tong

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 4.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 6:18 AM

Notes: Gypsum 9g

Author:

Splodges

Boil Size: 28.8 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 78

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: 4/25/2018 1:58 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.4

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: 1/19/2018 6:06 PM

Notes: Take 3 oz of medium-toast oak cubes. Soak them in bourbon for 2-4 weeks. Then add to the secondary for 1-2 weeks before bottling. Taste before kegging - add more bourbon if desired.

On kegging day:

Purge the keg with CO2.

Start racking the beer.

Heat up 1/4 pound Grade B maple syrup and add to the keg while you're racking into it. Mix well.

You may decide to add more maple syrup to taste.

Keep the keg cold so that the syrup doesn't ferment.

Author:

Doominator

Boil Size: 27.6 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 165

Creation Date: 10/20/2013 5:35 PM

Notes:

Author:

mgobirch

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 8:35 PM

Notes:

Author:

bevotx

Boil Size: 1.55 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 1:53 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 13 psi CO2

Creation Date: 7/4/2016 6:27 PM

Notes: DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:
* Lactose can be added at flameout.
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
and then blend into puree.
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
with very small amount of vodka (enough to cover the scraped bean and filling).
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
bag.
* Once fermentation is complete, cold crash for 24 hours and then package.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 9:47 PM

Notes:

Author:

Porkbelly Outfitter

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.5

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: 4/23/2015 4:58 PM

Notes:

Author:

scorn

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 1:03 PM

Notes:

Author:

glennski

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2014 7:44 PM

Notes:

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2014 5:47 AM

Notes: Ferment at 64 for 2 days, 65 for 2 days, then freerise to 67 for duration.

Changed whirlpool start temp from 210 to 180.