Homebrew Beer Recipes | Page 968 | Browse 315,000+ at Brewer's Friend

Author:

Jameswoody

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

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: 4/19/2016 5:05 AM

Notes:

Author:

nfacciola

Boil Size: 7.6 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2022 3:35 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 63

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: 3/15/2021 6:47 PM

Notes: ============================
Brew day 4/1/21. Added 4oz acid malt for ph. OG came out at 1065 instead of 1072. did kind of a fast sparge. ph came out to 5.7
============================
3/15/2021
initial recipe formulation!

taking notes from https://beerandbrewing.com/make-your-best-maibock/ although the author seems to have a non traditional approach to the style.
i like the malt bill he suggests pilsner, low on the munich, and maris otter. "brings doughy bready note without being heavy" he also is advocating for this beer to truly be maibock that its a lighter version of bock. too heavy of a grain bill and body and you might as well just have bock.
browsing around byo and other places the malt bill for this varies a lot. some use crystal, some use wheat, some use vienna.

doing straight hallertau. a little bit more hops than some recipes but ibu falls into expected range. using warrior for bittering since hallertau is so low AA.

going with tap water. my current theory is that malty beers (like my oktoberfest and festbier) come out great with henrico tap.

consider doing 10gallons? might be too big a beer tho

Author:

Boil Size: 25.85 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.93 bar

Creation Date: 12/10/2020 6:55 PM

Notes:

Author:

monoclebrewing

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 100

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2018 5:16 AM

Notes: Cidre Brut

Pitch and ferment at 65 F for one week. Raise temperature to 67 F and ferment for another week. Add oak and hops for one week.

Transfer to secondary. Maintain 70 F for 7 days and keg at 3 vols of CO2 (17 PSI).

50%/50% "Trader Joes Flash Pasteurized Apple Juice 100% Freshly Pressed Apples", "Trader Joes Certified Organic Pasteurized Unfiltered Apple Juice"

Author:

Boil Size: 5.8 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 7/9/2018 5:33 PM

Notes:

Author:

curtdo@comcast.net

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2018 8:39 PM

Notes: Love this. Came out creamy, slightly bitter and great fruit taste. I think it is good as or better than what I have tried commercially.

Steeped the adjunct grains 30 min at 155-165

Ground up fruit in blender prior to adding to secondary.

Author:

St.Kjell

Boil Size: 80 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: Co2

Priming Amount: N/A

Creation Date: 7/10/2017 3:44 PM

Notes: Det skal brukes 6 pk. á 11,5 g. gjær W 34/70
(2 pk. til hver dunk med 25 liter vørter)

Author:

dragn9

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.75

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: 2/6/2017 9:40 PM

Notes:

Author:

Michael Moore

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2016 9:22 AM

Notes: BREWED: 10/7/16
SECONDARY FERMENTATION: 10/14
This secondary was infused with mashed (pureed?) frozen blueberrys.

The cooking: the wheat and crystal converted its starches for 45min @ 170-150 degrees. Then sparged into spare pot and sat for the duration of the brew (about 1 more hour) in around 120F.

3 weeks old as of 10/29/16 gravity reading as of date 1.008 !

considering yeast starter next time.

BOTTLED: 11/05
This pup ended at an .08 og.

Author:

plowhandle

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: force

Priming Amount: 2.4

Creation Date: 7/24/2013 12:22 AM

Notes: Primary fermentation 10-12 days at 67 degrees F, then rack to secondary for 6 days with dry hops in weighted bags at 67 degrees F.

Author:

Downs Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2016 7:03 PM

Notes:

Author:

Steeveo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 7:10 PM

Notes:

Author:

kingtravisa

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 1:21 AM

Notes: Either gather 1.75 gallons of water, run it through the brita, or buy it. Tap water should be ok, but if you use tap, let it sit out over night so that it off-gasses the chlorine.

Also have on hand:
-1 cup cold water
-1 cup Hot water (boil before heating the strike water - the mash water)
-2 big bags of ice.
-Starsan or Iodophor sanitiser, properly diluted as per instructions.

Add some sanitizer to a small bucket as well as your fermentation vessel/jug.

Take your smack pack of yeast out of the fridge and, following the instructions, smack it good and hard. Put it aside to do it's thing while you brew.

Mash water needed: .75 gallons
Sparge/wash water needed: 1.5 gallons

Bring the .75 gallons up to 165 degrees.
Mash in (add the grains) and mix REALLY well.
Check temp and adjust with hot or cold water as required. A half a cup of either will be good to raise the temp a couple degrees, so add at like .5 cup at a time, mix, and check temp. You really just want to be within +/- 2 degrees of the prescribed temp, don't worry.

Let that sit for 1 hour. Check temps every so often and turn the burner on as required to keep the mash at temp. Be sure to stir when heating to make sure you don't char any of the grains.

While it is mashing, at around the 40 minute mark, start to heat up the additional 1 gallons of "sparge" water to like 190 or so.

Place your strainer on the other pot and slowly pour the mash into it to collect the grains. Do this twice or three times, pouring the wort over the grains. Here you are trying to limit the amount of grain material that is in the wort. You want it to be relatively free of "stuff".

Don't forget to grab a couple ounces, add some whiskey, and have yourself a hot scotchy!

Alternatively, you could research "BIAB" or Boil in a Bag. This will help tremendously with controlling your grains. Seriously, check it out.

Slowwwwly pour your sparge water over the grains in the strainer to collect your final volume. You should collect about 1.5 gallons of wort.

Boil that biatch. Don't use a lid. BE CAREFUL of boil over, at least at first, make sure you watch it for the rising bubbles. When you see it, just take the pot off that burner and stir a bit. Reduce the heat slightly, then put the pot back on the burner. Once you get a nice steady boil without rising bubbles, you are good to go and you can start your 60 minute timer.

Add the hops as indicated.
Bear in mind: 30 minutes indicates 30 minutes REMAINING in the boil. Same goes for 5 minutes or zero minutes. This one's easy because it's all at either 30 or 0. I just want to be clear that 0 means at the end, as you are turning off the burner, add the hops and give them a stir.

After the boil, fill the sink with cold water, place the pot in the cold water, and add the ice. Try not to get any of the ice or water in the wort as it cools.

EVERYTHING FROM THIS POINT ON MUST BE SANITIZED.

Using your sanitized thermometer, check the temperature of the wort until it drops to around 70 F.

Add the wort to the sanitized jug, top up with cold bottled water if required, and shake like the devil himself. Careful not to spill, and be sure that your hand is sanitized. Don't exceed the 1 gallon mark.

Cut the top off of the yeast pack, pitch the yeast, and add the stopper and properly prepared blow off tube.

Place in a cool area for your two week fermentation then bottle as usual. I would suggest adding 1.5 tablespoons of granulated sugar to like half a cup of water, bring to a boil for like 5 minutes to make sure it's fully mixed. Let it cool for a bit, then add to the sanitized pot you'll be using for bottling as you are racking your beer from the fermenter into the pot.
Bottle as usual.

Notes:
If you need to substitute the yeast. You can use Safale S-04. But try to get the Scottish Ale Yeast, it gives a great malt character to the beer.

If you need to, you can substitute the grains for similar ones. The brew shops should be able to help you with proper substitutions.

When you drink a beer, try to wash the bottle right after. Better yet, pour the beer into a nice glass, and wash the bottle immediately. This will make storage easier and will help ensure no nasty things grow and potentially ruin your beer in the bottles.

Have fun and remember the homebrew slogan:
RDWHAHB
Relax, Don't worry, Have a Home Brew.

Author:

105WestBrewing

Boil Size: 34 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

Mash Thickness: N/A

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: 12/31/2015 11:37 PM

Notes: Second Runnings of IPA Kettle Soured with WL655 and WL677. Added a handful of ground 2row.

PH= 3.2

Author:

raiderrob

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 11/27/2015 7:46 PM

Notes: First running 6.83 gallons@ 1.050

Author:

mtrider420

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2015 1:17 AM

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:

Relaxer

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 11

Efficiency: 95

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2015 3:58 PM

Notes: Posral jsem chmeleni!nevim kolik ceho bylo,vypada to opet na horcinu jak svina:-/
Predek 16°
Po vyslazovani 13° ala cca 42l
Po zredeni vodou 11° ala 48l
Celkem 28l 13ky - kvaseno pilsener
XX l - kvaseno ALE
po 2 mesicich lezeni myslim dobre pitelne