Homebrew Beer Recipes | Page 1341 | Browse 325,000+ at Brewer's Friend

Author:

Potable Pastime

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2016 12:39 AM

Notes: Based on supposed Leffe clone recipes found on internet.

Actual gravity measurements:
OG = 1.061
TG = 1.011

Primary 10 days b/w 68-70F
Secondary 7 days at 65F
Yield = 304 oz (12x 12oz + 10x 16 oz bottles)

Turned out great! A wee bit more bitter than Leffe, but pretty close overall and one of my favorite batches I've made. The yeast-imparted flavors were wonderful!

Author:

pourboy

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 82

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2022 12:28 AM

Notes:

Author:

SteveFritz

Boil Size: 25.42 Litres

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 4.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2021 3:23 PM

Notes: https://www.homebrewtalk.com/threads/caramel-amber-ale.167880/
Use deep amber (290f)
https://www.homebrewtalk.com/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

Author:

Goose & Bella Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4 ounce

Creation Date: 2/9/2020 4:59 PM

Notes: 1st Trial

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/27/2020 12:58 AM

Notes: What is First Wort Hopping?

First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins.

Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product.

Who Discovered First Wort Hopping?
It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth?

First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma.

The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets.

The Experiment
A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted.

At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B.

Lager Brewery IBU of FWH Beer IBU of Non-FWH Beer
Brewery A 39.6 IBUs 37.9 IBUs
Brewery B 32.8 IBUs 27.2 IBUs

Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor.

The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too.

How To Do First Wort Hopping
First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics.

Mash Hopping
Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest.

Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun.

To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil.

Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization.

The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.

Author:

mike@majormike.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2019 5:46 PM

Notes:

Author:

Jean-Philippe Barrette

Boil Size: 13.25 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2018 12:01 PM

Notes:

Author:

Longfellow Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.172

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 8:35 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.45

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: 2/26/2017 12:21 AM

Notes: Do a cereal mash with 10% of your malted grains and the oats.

1lb 2 row (crushed), 3 lb oats

In 2 gal of water (siphoned from your sparge water) heat oats at 135F for 5 minutes, then bring to a boil

Author:

xteci

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.29

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2017 9:32 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3oz for 21 days

Creation Date: 3/25/2013 8:24 PM

Notes: Mash at 150F
Add 0 min boil hops and let stand for 60 minutes.
Drop the temp Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 35F for 2 days before racking to secondary. Rack to secondary vessel, bring back to 70F, then dry hop for 3 days.

Author:

Gregory L

Boil Size: 11.96 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 9:16 AM

Notes: Dark American IPA.

This American IPA is out of this world! Hopped exclusively and generously with Galaxy hops, this session brew is a sure favourite which demonstrates the maturity and improved quality control present at Greg's Brewhaus.

Steep grains at 66-70 for 45 mins. Not expecting much conversion... it's mainly for body, flavour, freshness, colour and head.

Author:

drothe

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 3/12/2016 8:26 PM

Notes:

Author:

BrewingBaar

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 5oz

Creation Date: 2/9/2016 6:49 PM

Notes: Steep at 155
Two weeks before bottling start the infusion of Pablano, chipotle, and Jalapeno peppers, without seeds, in about 5 oz of cheap vodka.
After two weeks strain the infusion through coffee filters to remove the trub.
Add the infusion to the bottling bucket along with the sugar before bottling.
Transfer to secondary after one week or ten days then after a week in secondary cold crash the beer for two weeks.

Before bottling add 1/2 pack of us-05 to the bottling bucket to ensure carbonation.

Author:

Gruneisen

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 3:47 AM

Notes:

Author:

jhanson1526

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 11/15/2015 6:15 PM

Notes: --Fermenting 10G w/ Fermentis US 05
--Fermenting 5G w/ Wyeast Roeselare

Author:

Loxley Brewer

Boil Size: 700 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 4.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 2:23 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 1/28/2015 5:43 AM

Notes:

Author:

Jim Higley

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: 2

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: 1/24/2013 5:26 PM

Notes: Mash at 149 for 90 minutes. Boil 90 minutes adding syrup during last 10 minutes. Primary fermentation week 1 at 65, week 2 at 70. Rack to secondary and keep at 68 for 4 weeks.

Author:

HDr0n

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 12.54 PSI

Creation Date: 2/2/2014 7:16 PM

Notes: Make a mixture of 2oz of vodka with the spices and dose accordingly after fermentation has completed.

Use a lot of rice hulls next time 1.5+lbs