Homebrew Beer Recipes | Page 8640 | Browse 305,000+ at Brewer's Friend

Author:

Tverbrewer

Boil Size: 1700 Litres

Boil Time: 60

Boil Gravity: 15.1

Efficiency: 76

Mash Thickness: 4

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: 6/21/2020 9:42 PM

Notes:

Author:

Marcos Matricardi

Boil Size: 21.24 Litres

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 3.65

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: 6/4/2024 6:34 PM

Notes:

Author:

Brewman Martin

Boil Size: 28.46 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53.5 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2023 5:36 PM

Notes:

Author:

stretch

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2022 4:34 AM

Notes: Sun 4 Dec 22 pm made 500ml starter of lall diamond and 34/70 slurry from July on saved wort.
Conditioned and milled grain sun night. (Atlas may be a bit old (bought 26/5), may explain efficiency drop.)

Mashed in Mon 5 Dec 6:00am. First runnings 21 brix=1.084. After sparge 30 litres @ 10.5 brix = 1.040.
To boil 8:40am, resparged another couple of litres, 32 litres @11.5 brix=1.044 pre boil.
After chilling 25 litres @12.5 Brix=1.048 @28.3C into fermenter at 11:00am, approx 0.5 litre trub, set ferm fridge to 10.C. 60sec o2. 4:30pm 18.3C.
8:30pm Mon sprinkled dry 34/70 into Diamond starter, swirled, pitched at 15.3C. Cling film sealed over top.
8am tues a few bubbles on top, 10C.
8 am Weds full krausen, 12 brix=1.044, 10C.
7:45am thurs 8 dec 11.25brix=1.040, temp to 10.5C. 8am Friday 10.5brix=1.036, upped to 11C. 9am Sat 10 Dec 10 brix=1.032.
Sun 9 brix=1.026, upped to 12C, Mon 1pm 7 brix=1.014 upped to 13C. Tues am 14C, Tues pm 15C, Weds am 16C. Fri 16 Dec pm crashed to 8C. Packaged Sunday 18 Dec 5 brix=1.002

Author:

DargyBear

Boil Size: 466.5 Gallons

Boil Time: 90

Boil Gravity: 10.8

Efficiency: 70

Mash Thickness: 1.75

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: 8/2/2022 12:30 AM

Notes:

Author:

Boil Size: 1300 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

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: 6/2/2022 12:13 AM

Notes:

Author:

rivesborland

Boil Size: 112 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 76

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: 8.14 psi

Creation Date: 8/20/2021 6:20 PM

Notes: add first wort hops to BK at start of lauter run-off
1 tbsp fermcap just before boil

Let mash sit 45 min, stirring every 10 min to ensure full conversion. Then recirc to hit 165 F mash out and start lautering.

18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 15 min before end of boil

get batch 1 as cold as possible (down to 35 lowest)
add 25 g ALDC to FV after knocking out batch 1
knock out batch 2 to target 50 F
02 for 30 min at 1 L/min

Harvest ~4 gallons of thick Saflager W-34/70 yeast slurry from PB0061 Cerveza Lomita and pitch directly after full 6 bbl batch is at 50F
Harvest as much more yeast as possible and store in cold box

when 2 brix/plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG stability and diacetly and acetaldehyde test, crash to 40 F over a few days, 5 deg per day
harvest yeast, add biofine and antiox-C, hook up C02, and crash to 32F for 1 to 2 weeks.

Carb to 2.6 volumes C02.

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 54

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: 8/8/2021 1:16 PM

Notes:

Author:

Pete M

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

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: 8/1/2021 4:24 PM

Notes:

Author:

isustar

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2021 5:26 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 9/17/2018 10:46 AM

Notes:

Author:

Endre

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.167

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: 3/19/2020 4:49 PM

Notes:

Author:

G -M-H

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 68

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: 3/16/2020 4:20 PM

Notes:

Author:

Yeldarb

Boil Size: 7.41 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 14.53 psi

Creation Date: 11/21/2019 2:55 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

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: 5/25/2019 5:56 PM

Notes:

Author:

_PJ2

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2019 11:30 AM

Notes:

Author:

Boil Size: 700 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 9:08 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2019 5:33 PM

Notes:

Author:

Yeast_Whisperer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 53 ° F

Priming Method: Corn Sugar

Priming Amount: Keg with 2.06 oz Corn Sugar

Creation Date: 12/14/2018 9:10 PM

Notes: Brewed on 02 Sep 2018
OG: 1.057
FG: 1.016
Attenuation: 71%
ABV: 5.4%

Mill Caramunich separately -- Don't add until beginning of sparge

Yeast Starter - two stage
Stage 1 = 1.25L using 4.43 ounces DME
Stage 2 = 1.6L using 5.68 ounces DME

Brew Notes:
pH came in low (5.18), so added .8g of pickling lime
Fermentation slowed down after day 1, so raised temp to 51 degrees and then to 52 degrees 12 hours later
Fermentation resumed nicely at 52 degrees
after 3 days, forced ferment finished at 1.015

Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Fermentation:
- Chill wort to 48 degrees
- Oxygenate (lots of oxygen -- at least 90 seconds) Added around 65 seconds
- Ferment at 50 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days) -- for this brew 50% attenuation is 1.034
- Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
- Disconnect plug from cooling side of temperature controller
- Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
- Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)

- Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html

- When FG is stable and no diacetyl or acetaldehyde is detected,
- ??? Reattach temperature probe from controller into thermowell ???
- Attach CO2 tank and add 1-2 pounds of pressure
- Set up a separate thermometer to monitor temperature of the beer
- Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
- When beer temp is below 50 degrees, add prepared gelatin fining
- 1 tsp gelatin in 1/2 cup water,
- Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
- Let beer clarify for a few days, then package

STC-1000+ Settings for Fermentation Ramp Up:
SP0: 51°
dh0: 36 (36 hour free-rise/ramp-up)
SP1: 68°
dh1: 0

STC-1000+ Settings for Fermentation Ramp Down:
SP0: 67°
dh0: 72 (3 day ramp-down)
SP1: 32°
dh1: 0

Packaging:
Keg:
- Transfer beer to keg
- Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees
- Let beer condition at 32 degrees for a couple weeks
- Tap the keg
Bottles:
- Sanitize bottles
- Add a coopers carb drop to each bottle
- Add beer and cap each bottle
- Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
- Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks

Author:

Eden Mill

Boil Size: 2700 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2018 11:23 AM

Notes: Notes for brewing.
Volume :
Malt : Roasted Barley is 250 g to add to colour
Hops :
Yeast :
Water : Suitable for Lager, Target sulfate to chloride ratio below 1. Preferably in the range of 0.4-0.6 keeping the overall sulfate level low(below 100ppm)
Packaging : Keykeg and Bottles

Mash temperature : 66ºC
Boil length : 1 hour
Yeast to be supplied by EM (W-34/70) : Must use 2.0 kg
Fermentation temperature : 13ºC
At 1.022 raise to 17dc till 3 days after fermentation complete.
When diacteyl negative cool to 3dc
Lager for 3-5 weeks
Remove yeast and hops from bottom valve.

Sterile filter
Package into 30L keykeg slimline and IBC for bottling.
CO2 - 5 grams per litre. 2.5 vols