Homebrew Beer Recipes | Page 8439 | Browse 320,000+ at Brewer's Friend

Author:

caribbeanbrewing

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 4/27/2020 6:32 PM

Notes:

Author:

Sunfire96

Boil Size: 4.84 Gallons

Boil Time: 45

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2024 10:14 PM

Notes:

Author:

Boil Size: 440 Litres

Boil Time: 45

Boil Gravity: 1.051

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: 2/6/2024 2:33 PM

Notes:

Author:

jwberns

Boil Size: 5.54 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

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: 7.1 oz

Creation Date: 6/13/2023 6:43 AM

Notes: Decoction:
(Common formula found on several brewing sites and forums)

Decoction volume =
(Tot. mash vol * [targ. temp - start temp]) / (212°F - start temp)

(Due to drops in temp while the mash sits, plan to add a little extra each time.)

Hops:
Saaz are what I have on hand. Hallertau or other German variety would be more appropriate.

Fermentation:
Open fermentation in 5-Gal bucket to start, then transfer to carboy.

Reference:
Hieronymus, Stan. "Traditional Hefeweizen: Worth the Trouble?" Craft Beer and Brewing. August 25, 2017. Accessed online June 14, 2023. https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/.

Author:

waves

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2023 5:56 PM

Notes:

Author:

DaveDave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 1/20/2022 4:06 PM

Notes:

Author:

TrotterBrewWorks

Boil Size: 7.38 Gallons

Boil Time: 45

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2021 9:18 PM

Notes:

Author:

flint_ferments

Boil Size: 34 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2020 7:05 PM

Notes:

Author:

ukfan2018

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: 1.33

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: 7/18/2020 2:11 PM

Notes:

Author:

Kampel Brewery

Boil Size: 122 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 440.6 g

Creation Date: 6/8/2020 4:44 PM

Notes: Visok OG (49, zato dodam se 2 litra vode)

Toceno: 9.7.2020
OG: 48

Author:

Joemac

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 8/28/2016 11:52 PM

Notes:

Author:

Vincent M

Boil Size: 1300 Litres

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 78

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: 1/20/2020 4:12 PM

Notes:

Author:

Boil Size: 14.4 Litres

Boil Time: 75

Boil Gravity: 10.4

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2020 9:05 PM

Notes:

Author:

MaryBrewster

Boil Size: 507 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

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: 11/18/2019 6:16 PM

Notes:

Author:

Mr_Toons

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/8/2019 12:53 AM

Notes:

Author:

Ricardo Souza

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3.1

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: 8/1/2019 7:21 PM

Notes:

Author:

Mazsi

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.3

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: 5/23/2019 7:01 AM

Notes:

Author:

Killinaskully Brewery

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

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: 2/17/2019 6:20 PM

Notes: Brewie batch

Author:

DennisA

Boil Size: 5.72 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

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: 6/21/2018 9:33 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 1.3

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: 12/1/2017 3:58 PM

Notes: this is a rehash of my NZ Raw Pils (which i did not boil) For this one I will boil the wort as normal and see how good it is. My guess is that in the end it will be about the same but in the beginning it will be more normal than the raw version was (really corney for a month or so)

Axing the DME for all 2row grain this time.

making more grain adjustments to account for volume loss.

will leave hop schedule the same. hop utilization will probably be better but not sure how i can calculate how much and adjust accordingly.....maybe possible though....

Mash as 158 again.

day before brew day i combined some recycled yeast and starter wort at room temp. got a little activity (usually takes longer for recycled yeast).

on brew day I chilled wort down to about 80 and just pitched and added to fermentor (forgetting the wort had to get down to 55 instead of 70) also i forgot that for pilsner ideally you need about twice as many yeast cells to start with (because they multiply less/slower at the lower fermentation temperatue).

so for next time i should start the starter a week or maybe even more ahead of time and end up adding two portions of wort starter (one at a time maybe). also be sure to chill the wort down to 55 before pitching?

here are some pilsner tips from allaboutbeer.com

1. Ensure that fermentation conditions (48-55 degrees F) can be met and stay well within the temperature boundaries of the yeast.

2. Chill wort to primary fermentation temperature before pitching yeast.

3. Maintain good wort aeration to get out of the gate strongly.

4. Prepare a yeast starter about twice as large as that for top-fermented beers, and optimally refresh that starter on brew day.

5. Perform a diacetyl rest (65-68 degrees F for 2 days) near the end of primary fermentation.

6. Lager for a minimum of 6 to 8 weeks, starting at 50 degrees F and dropping gradually over a few days to near freezing.

7. If bottling, prime with fresh yeast to ensure thorough conditioning.