Homebrew Beer Recipes | Page 131 | Browse 320,000+ at Brewer's Friend

Author:

Mark

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 8/26/2012 11:15 AM

Notes:

Author:

Greg Moore

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 8/19/2017 4:02 PM

Notes:

Author:

mholybee

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 110g

Creation Date: 10/24/2013 3:09 AM

Notes: Cacao nibs are for bittering

Author:

Bryggekjell

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 8:02 PM

Notes:

Author:

BrewToad

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 6:54 PM

Notes: WATER
start 9+g water
6g mash (162F) + 3.0g sparge (near boiling)
[est. 1g grain ab, 2.25 boil off, .25 hop ]
5.5 fermenter - 5+ package

YEAST
WLP800 or Urquell (Wyeast 2001)

GRAVITY -
PreBoil Target of 1.044
OG Target 1.056
FG Target 1.016

FERMENATION/LAGERING the Jamil way:

Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter!

Let Warm (24-48h) to 50F.
Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14)

Cold Crash. Fine with Gelatin.

Rack to Keg. Target a carbonation level of 2 to 2.5 volumes.

Condition 4 weeks at 38F

Serve at 45F

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 6/24/2014 11:11 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 69 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP007, WLP051, Danstar Nottingham

Author:

atoughram

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 1:30 AM

Notes: Follow all brew steps, lauter to the kettle, and bring to a boil without hops to sanitize the wort. Chill back down to 110f and pitch the Goodbelly Mango Probiotic into the kettle and treat the kettle as a sanitary cellar vessel from here on forward. Bubble C02 through the wort to blanket the top of the wort and displace the oxygen. Cover the kettle with Saran or cellophane wrap. Hold wort at 110f for 24hr, tasting it until it has soured sufficiently. Target pH is 3.5 to 3.6 or to your taste. Complete the boil and hopping per schedule after souring. The probiotic can be found at Fred Meyer/Kroger

Author:

crayfish_dc

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 2/7/2016 2:25 PM

Notes:

Author:

ptrain

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2018 9:31 AM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 6:58 AM

Notes:

Author:

BrouHaHa

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

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: 2/14/2019 5:32 PM

Notes:

Author:

jrlemay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 4/16/2013 8:47 PM

Notes: Primary Ferm: 14D
Secondary: 10D

Soak boil peppers in campden/vodka 24h prior.

Author:

clinto30

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 8/20/2012 7:00 PM

Notes: Use 2 yeast vials w/starter. Ferment for 24 hrs. @ 70, then slowly (4 Degrees per 4 Hrs.) till @ 55 Degrees for 14 Days. Diacytle rst for 24 hrs. @ 70 degress. Then transfer to secondary, temp as close to 50 degrees as possible for 2 weeks. Then Lager for 5 weeks @ 32 degrees.

Author:

Ostrander

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 1.4 oz

Creation Date: 9/29/2012 12:00 AM

Notes: Invert sugar syrup added to primary fermentor at high krausen. Primary fermentation at 76 deg F.

Author:

BREWPaquette

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.16

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 268.6 g

Creation Date: 3/8/2016 5:43 PM

Notes:

Author:

TonyZ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: 5 oz

Creation Date: 1/24/2015 10:25 AM

Notes:

Author:

Neeb

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 10:36 AM

Notes: Mineral Additions (gm)
Mash (19.7L)
Gypsum 4.5g
Calcium Chloride 1.4g
Epsom Salt 1.0g

Sparge (treating 15L, using 13.1L)
Gypsum 3.5g
Calcium Chloride 1.1g
Epsom Salt 0.8g

Author:

Tradition Brewing

Boil Size: 8.02 Gallons

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 5.75 psi

Creation Date: 11/11/2021 7:22 PM

Notes: Prepare a 1 liter starter.

Consider a bit of gypsum to provide a bit of crisp, flinty finish. Gordon recommends 1 tsp of Calcium Chloride in the mash and 1/2 tsp of Gypsum in the boil. My additions are noted in 'Other'.

Pitch yeast at 67, ferment at 68. Then let temp rise to 70 toward end of fermentation to avoid diacetyl.

Carbonate to just under 2 volumes Co2. Serve closer to cellar temperature. (about 55F)

Author:

Capn12

Boil Size: 3.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Maple Syrup

Priming Amount: 6 TBsp

Creation Date: 5/6/2013 12:45 PM

Notes: 14 days fermentation

Can add Lactose to last 15 minutes of boil, or add it to boiling water to create simple syrup, and add at bottling.

Author:

SuperiorBrew

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2014 5:23 PM

Notes: Brew day 05 Dec. 2014.

Cereal mash with 20% pale malt for un-malted wheat, added to main mash. Zest of 1/2 cutie added at flame-out and flesh of 1 cutie along with a bit of zest added at 4 days into ferment (Tuesday 09 December). 2 grams Mangrove Jack hefeweizen dry yeast for ferment, temperature 60F for first 3.5 days, then 71F for 3 days followed by return to 60F. Bottled Friday 19 December into (2) 550ML bottles and (6) 12 oz bottles for yield of approx. 108 oz. Primed 12 oz bottles with 2.9 gr. table sugar, 550 mL with 4.5 gr. for CO2 volume target of 3.4.

Wheat gelatinization temperature 136-147F.

Single sparge of grains with 1 gallon 170F water.

End of mash BRIX: 10.9
End of boil BRIX: 16 ( 3 quarts )
After topping up with 32 oz cold water to one gallon mark, BRIX: 12.5 (1.048-1.050 SG depending on source).

With following procedure efficiency was much improved vs previous recipes including unmalted wheat. From BeerSmith:

The process for performing the cereal mash phase is as follows:

Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes.
Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!
Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash.