Tag Archives: recipe

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German Pilsner

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This German Pilsner was brewed for the 2025 Free State Homebrew Guild Holiday Party at Heavy Seas brewery. This beer won runner-up in the best beer category.

General Information

  • Batch Size – 6gal
  • IBU – 35
  • SRM – 2.8L
  • Original Gravity – 1.044sg
  • Final Gravity – 1.006sg
  • ABV – 5%
  • BH Efficiency – 65%

Ingredients

Grain

  • 10lbs – Weyermann – Pilsner

Hops

  • 1.25oz – Perle – 6% AA – 60m
  • 1oz – Tettnang – 2.3% AA – 60m
  • .50oz – Hallertauer Mittelfrueh – 4.0% – 10m
  • .50oz – Tettnang – 2.3% AA – 10m
  • 1oz – Hallertauer Mittelfrueh – 4.0% – 0m

Miscellaneous

  • 1 whirlfloc tablet @ 10m

Water Profile

CaMgNaS04Ci
64 ppm3 ppm13 ppm91 ppm37 ppm

Yeast

  • 2 satchels – Cellar Science – German

Mash

  • 45m @ 140°f
  • 30m @ 158°f
  • 10m @ 168°f

Fermentation

After 60m boil, knocked out to 50°f and transfered into fermentor. Since Dry Yeast was used, no oxygen was added. Temperature controller was set to 50°f and left to ferment for 12 days. On day 12 temperature was slowly brought up to 56°f over a couple of days for a diacetyl rest. After diacetyl rest, temperature was slowly brought down over a number of days to 36°f. Pressure transferred to serving keg which contained 1tbsp of biofine clear.

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Pennsylvania Amber Lager

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Pennsylvania Amber Lager (Yuengling Clone) was generously provided by Mike Biggs, and is the winning recipe 2023 September Club Meeting & Competition.

General Information

  • Batch Size – 6gal
  • IBU – 21
  • SRM – 12.4
  • Original Gravity – 1.051sg
  • Final Gravity – 1.007sg
  • ABV – 5.4%

Ingredients

Grain

  • 6lb 8oz – Briess – Pale Ale
  • 3lb – Briess – Borlander Munich
  • 1lb 8oz – Flaked Corn
  • 8oz – Briess – 40L Crystal
  • 4.8oz – Briess – 60L Crystal
  • 1.6oz – Briess – Black Malt

Hops

  • .5oz – Cascade – 8.9% AA – 60m
  • .5oz – Cluster – 7.3% AA – 20m

Water Profile

CaMgNaSO4Ci
543135547
Mineral concentrations

Yeast

  • 2 satchels – SafLager™ W‑34/70

Mash

  • 60m – Single Infusion – 149°f

Fermentation

After 60m boil, knocked out at 60°f and transferred into fermenter. Aerated worth with pure O2 at a rate of 1 cfm for 1.25 minutes. Set fermenter temperature to 62°f and put under 7psi of pressure. Once fermentation was complete, cold crashed, fined with Gelatin and then Biofine Clear the following day.

Brewers Notes

This beer was brewed for the 2023 Pints 4 Paws event. With a tight deadline, I decided to pressure ferment at a slightly elevated temperature. Also finning twice was an attempt to get the beer to clear up on a faster timeline.

Finished product
Milling grains
Mash-in
Mash-out
Adding hops to boil
Aerate wort

Leftover Hops – West Coast IPA Recipe

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Leftover Hops (West Coast IPA) was generously provided by Sean Timm, and is the winning recipe from the 2023 February IPA competition.

  • Batch Size – 6gal
  • Brewhouse Efficiency – 75%
  • Target Mash PH – 5.31
  • Est. Pre-boil gravity – 1.057sg
  • Est. OG – 1.065sg
  • Est. FG – 1.017sg
  • Est. ABV – 6.3%

Yeast

  • Fermentis SafAle S-04

Grain

  • 13 lbs – Pale Ale 2-row Malt

Hops

Boil

  • 0.75oz – Nugget – 60m
  • 1oz – Centennial – 15m

Whirlpool

Chill wort to 170°f before adding whirlpool hops.

  • 1.5oz – Cascade – 40m
  • 1oz – Simcoe – 40m
  • 0.5oz – Amarillo – 40m
  • 1.5oz – Cascade – 20m
  • 1oz – Simcoe – 20m
  • 0.5oz – Amarillo – 20m

Dry Hop

After fermentation is complete, soft crash to 58°f and follow dry hop schedule. Optionally, cold crash, dump yeast, then elevate to 58°f and follow dry hop schedule.

  • 2oz – Mosaic – 6d
  • 1oz – Falconer’s Flight 7C’s Blend – 6d
  • 2oz – Mosaic – 3d
  • 1oz – Galaxy – 3d

Mash –

Mash for 60 minutes at 151°f.

Fermentation –

Cool wort to 66°f and rack into fermenter. Aerate the wort and pitch yeast. After 48 hours, raise the temperature to 68°f and allow fermentation to finish completely.

Celebration Ale Clone

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American IPA

Winning recipe from the January 2022 Hoppy Beer competition. Special thanks to James Kennedy for sharing his recipe.

  • 5.7 5gal Batch Size
  • Est. OG – 1.065
  • Est. FG – 1.014
  • Est. ABV – 6.6%
  • Est. IBU – 60

Water Profile

CalciumMagnesiumSodiumChlorideSulfateBicarbonate
8817255520661

Yeast

  • White Labs – California Ale
  • 1.9L Starter

Malt

  • 16.6 lbs – Pale Ale
  • 1 lb – Caramunich III

Hops

Boil

  • 33g – Chinook – 60m
  • 17g – Centennial – 60m
  • 49g – Cascade – 10m
  • 43g – Cascade – 0m
  • 22g – Centennial – 0m

Dry Hop

  • 43g – Cascade – 5d
  • 22g – Centennial – 5d

Mash –

Mash at 154°f for 75 minutes.

Fermentation –

Cool wort to 68°f. Dry hop after primary fermentation is over for 5 days.

Virtual Truancy

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Thanks to Dave Ford for providing this recipe.

Hazy IPA
5.5 gal Batch Size ( 6.5 gal into fermenter)
Estimated OG – 1.077
Est FG – 1.023
Est ABV – 7.2%

Yeast – London Ale III

Malt

  • 10 lbs – Pilsen Malt
  • 4.5 lbs – White Wheat Malt
  • 1.75 lbs – Chit Malt

Hops

  • Boil Hops – None
  • Whirlpool – 30m
    • 4 oz – Idaho 7
    • 2 oz – Mosaic
  • Dry Hop
    • 5 oz – Idaho 7 – 3 days
    • 4 oz – Mosaic – 3 days
  • Keg Hop
    • 3 oz – Cashmere

Mash at 156°f
Boil for 75 minutes

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2019 BOTY – American Stout

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This beer was brewed by Matt and Jerry to determine the winner of the 2019 Brewer Of The Year award. This beer is based of the BJCP guidelines for American Stout, 20B

All-Grain
Batch size: 6 gallons
OG: 1.069
FG: 1.015
ABV: 7.2%

MALT/GRAIN BILL
15 lb American 2 Row
1 lb Roasted Barley 500L
.75 lb Chocolate Malt 450L
.75 lb Crystal 40L

HOPS
1.5 oz Magnum at 60 minutes
1 oz Centennial at 5 minutes

YEAST
Chico strain (US-05, WLP001, 1056, etc)

DIRECTIONS
Mash at 153-155f for 60 minutes. Add hops at the times indicated. Ferment using yeast manufacturer recommendations.