Homebrew Beer Recipes | Page 1606 | Browse 315,000+ at Brewer's Friend

Author:

MarylandBrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: CO2 in Keg

Priming Amount: N/A

Creation Date: 7/24/2016 4:07 PM

Notes:

Author:

SondreNB

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2021 9:08 AM

Notes:

Author:

Greenbeef

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2019 7:46 PM

Notes:

Author:

Bklyn

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2019 2:57 AM

Notes: 2018
Thomas Kinzer of Milwaukie, OR, member of the Men Who Stare at Airlocks, won a gold medal in Category 21: Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Kinzer’s Belgian witbier was chosen as the best among 202 entries in the category.

To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Brunchmaster 2000 Witbier | Witbier
INGREDIENTS
For 5.5 US gallons (20.8 L)
MALTS
6 lb. (2.72 kg) flaked wheat
4.5 lb. (2.04 kg) Briess pale two-row malt
4 oz. (113 g) flaked oats
HOPS
0.65 oz. (18 g) Amarillo, 9% a.a. @ 20 min
0.5 oz. (14 g) Amarillo, 9% a.a. @ 15 min
1 oz. (28 g) Amarillo, 9% a.a. @ 0 min
WATER
Malt-forward (CaCl 75–100% of Ca additions) water profile that is appropriate for your water. Resist the urge to use gypsum to boost hop crispness; this is a round, balanced to malty beer with heavy hop aroma and flavor, not bitterness.
ADDITIONAL INGREDIENTS
0.1 oz. (2.8 g) freshly ground coriander @ 5 min
0.1 oz. (2.8 g) freshly ground bitter orange peel @ 5 min
0.25 tsp. (1.2 g) Wyeast yeast nutrient @ 1 min
YEAST
Wyeast 3944 Belgian Witbier, 1 L starter
SPECIFICATIONS
Original Gravity: 1.050 (12.5° P)
Final Gravity: 1.012 (3° P)
ABV: 5%
IBU: 18
SRM: 3-4
DIRECTIONS
Use BIAB single infusion mash at 152°F (67°C) for 90 to 120 minutes. Stir occasionally, keeping mash between 150 and 152°F (66 and 67°C). Remove bag. Measure gravity, adjust volumes for gravity vs. evaporation rate/boil length if needed to hit target OG of 1.050 and begin boil. It’s very important that you chill immediately and quickly because this is a hop-bursted beer. Delays will cause the beer to be too bitter. Chill to 64°F (18°C), oxygenate and pitch. Fermentation should start low and finish high: let primary free-rise gradually over the course of two weeks, bumping with heat, if needed later in the fermentation, to finish at 78° F (26°C) at the very end. Let sit in primary at 78°F (26°C) for a few days and keg, then chill and carbonate to taste (high level for wit). Ready to drink as soon as it is carbonated.

Do not add more coriander or orange peel to the recipe. Let the Amarillo do the heavy orange lifting. Watch your base malt’s diastatic power, too. Briess 2-row has worked for me, but other malts might have issues fully converting so much adjunct.

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 3:00 PM

Notes: Single infusion mash at 147° F (64° C) for 60 minutes. Conduct a 60 minute boil, adding ingredients as noted in the ingredients section. Whirlpool for 20 minutes. Transfer to fermenter at 70° F (21° C) and let rise to 80° F (26° C).

Author:

Mark Polebitski

Boil Size: 39 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2018 4:24 PM

Notes: This is the first batch of beer brewed at the 22 Lakes Brewing Company. The prototype gives us something to build upon. Plus, we all enjoy drinking a nice ice cold malty red amber beer.

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 4:04 PM

Notes:

Author:

Tim Fuller

Boil Size: 26.7 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2016 9:19 PM

Notes:

Author:

NealF

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 7:12 PM

Notes: safale us-05 x 2 rehydrated

Author:

Tim Dewald

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2016 3:35 AM

Notes:

Author:

Tramp Steamer

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2014 3:58 PM

Notes: normal mash guidelines for all other recipes.
4 gal. at 165 to make 150
dump
sparge 3gals at 173ish.
dump.
make around 6 gal.
add hops, cool, put in carboy.
when in carboy make a orange peel extract.
then put that in with

Author:

brewmer

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 74

Mash Thickness: 2.6

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: 11/20/2015 7:57 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: 1.25

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: 9/30/2015 12:19 PM

Notes:

Author:

Micael E

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 4:15 PM

Notes:

Author:

jlongstreet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2015 12:30 AM

Notes:

Author:

kiwifirst

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.5

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: 6/30/2015 11:46 AM

Notes: Start fermentation at 17c and finish at 21c

Author:

Therealmadcarew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sugar in bottle

Priming Amount: 0.5 tsp

Creation Date: 5/16/2015 9:26 AM

Notes:

Author:

HansDahl

Boil Size: 22.3 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Cane sugar

Priming Amount: 93g

Creation Date: 3/1/2015 5:28 PM

Notes: Start fermentation at 18C. After lag phase is over, increase to 21C over a couple of days.

Author:

hopstoopid

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 12/24/2014 8:23 AM

Notes:

Author:

David Barker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/31/2012 12:30 AM

Notes: