Homebrew Beer Recipes | Page 8640 | Browse 320,000+ at Brewer's Friend

Author:

Beri

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2021 4:43 PM

Notes:

Author:

Boil Size: 31.82 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2024 11:57 AM

Notes:

Author:

itinerantbrewer

Boil Size: 17.11 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 9/3/2022 8:27 PM

Notes: This receip is a larger volume version of The Visitor II, 10gallo s fermented with US05@62f and 5 with mangrove Jack CA lager.

10/15—CA lager version keg kicked. It had shortest hop stand exposure. Still, yeast profile was more fruity than US05, despite identical (cool, ~17c) primary fermentation profile. This version would benefit from some character malts to make it a more flavorful lager instead of a more neutral cream ale/American lager grain bill in this batch. Just starting to sample longer hop stand US05 version. Very much on target so far.
10/25–US05 version with longer hopstand was about the best beer I’ve made and a great version of a (low corn) cream ale. Flavorful but very easy drinking. Low malt notes perfectly balanced with a bitterness that quickly dissipated. The short hopstand version didn’t have quite enough bitterness to balance as well.

Author:

Lucifer Brewhouse

Boil Size: 95 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 8/8/2022 11:20 AM

Notes:

Author:

Loaded Dice Brewery

Boil Size: 77.88 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 4/26/2022 6:36 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: 3

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: 3/5/2022 9:51 AM

Notes:

Author:

Boil Size: 380 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2022 12:24 PM

Notes:

Author:

Piccolo Collettivo Pirata

Boil Size: 20.97 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 2/13/2022 7:29 AM

Notes:

Author:

JedTodd

Boil Size: 51 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 400

Creation Date: 2/10/2022 8:39 PM

Notes: add whirlpool hops @ 96C and leave until it hits 90C, then cool to 22C to pitching temp.
o.g 1040
Placed in fridge sat 12th feb, 22. 11pm.
Gave starter 1.5 ltr of wort and it reacted good. plenty of yeast.
tues 14th feb, added all dry hops, sure got yeast active.
26th feb 22. first s.g. test. 1.006 = 4.47%
2nd march. 1.006.
6th march crashing to 2C for week.
bottle on 12th march.
46 bottle's ( 23ltr) will be primed with 200g of corn sugar and have header added, these to have black caps.
From second batch.
ten bottles will have silver caps, no header added.
Remaining to have gold caps, with header added.
Produced 80 500ml bottles, 40ltr's

Author:

Ivarr

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

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: 5/23/2021 1:16 AM

Notes: 2 5.5 gallon fermentor pales
different yeast in each batch

Author:

nvs-brew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 3

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: 8/25/2018 3:45 AM

Notes:

Author:

360rob

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 61

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: 2/12/2021 6:26 PM

Notes:

Author:

KevinKav

Boil Size: 22 Litres

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2021 10:13 PM

Notes:

Author:

Ruben Ramírez

Boil Size: 17.53 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: 6/21/2020 1:35 AM

Notes:

Author:

Spacecapsule

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: 0.54 bar

Creation Date: 1/2/2020 7:11 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: co2

Priming Amount: 14.95 psi

Creation Date: 9/27/2019 1:07 PM

Notes:

Author:

TheBuddster

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 72

Mash Thickness: 3.45

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: 9/13/2019 11:39 PM

Notes: Really happy with how this one turned out.

Author:

Fergality

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2019 1:36 PM

Notes:

Author:

Krister Holmström

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 6:24 PM

Notes: I made a starter in a 1,5l flask bottle by adding a small amount of light beer enhancer and servomyces yeast nutritient.

I'll be using Coolbrewers cold bag to hold the temperature below 10c with help of frozen water bottles.
I'd assume the primary fermentation will take 3 weeks (starting with cold pitching at 9c) and the diacetyl rest shall be controlled by raising temperature slowly first into 12c for 6 days and then lowered near 0c by adding more ice bottles every day.

The reittausblogi kesäpils -recipe suggests to lager for 3 weeks, but I'll probably keep it longer, like 4-6 weeks, simply because I don't have a frigde to control temperature.

For bottling, I'm going to add a new yeast culture and some brew enhancer for carbonation.

Notes from brewday: milled 2kg of pilsner malts and mixed with 58c degree water. Added some beer amylaze entsym just in case and left the mash still for 15 minutes before rising the temperature. I'm going to make a test gravitation bottle, which contains 0,5l of finished wort and a small pour of yeast culture. The test bottle will be placed in a room temperature for about a week and the FG will be measured. This is a good practice to foresee a potential final gravity so the actual batch can be put into diacetyl rest, when it's close enough of the test FG.
The OG of the test gravitation wort is 1.040G.

Note 1,5 week after BD:

I've managed to keep the fermentator's temperature between 7-10 celsius with the cool brew bag. The test bottle seems to be finished with fermentation and FG hits at 1.007G, so the alcohol level is approximately 4,33%, pretty fine for a mid-strong beer.
With this information, I can estimate the yeast to finish somewhere 1.010-1.007G.

Note 5,5 week after BD:

last week the FG was about 1.014G and now it has lowered down to 1.012G. There's no bubbling anymore at the water lock, just a small carbon bubbles in the sample, which indicates that the primary fermentation is about to finish soon. I had an accident while moving my cool bag on top of a shelf: a tap apparently took some hit on the walls of the bag while moving, which resulted breaking it, causing a leak. I managed to save 11 liters of a total 23 liter batch, but the yeast seemed to passivate after this accident.
By ABV calculator, the alcohol level seems to currently hit around 3.68%, which should be fine. Therefore I'm going to do a cold crash now, which includes dropping the temp around 3c and keeping it there for a week. After the crash I'll start the lagering process