T'Wit: A Trump Tale
|
Witbier
|
5 Gallons |
1.051 |
1.012 |
5.2 |
15.92 |
4.56 °L
|
1.1K |
1 |
|
|
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: |
|
Pauwel Kwak Clone
|
Belgian Golden Strong Ale
|
23 Litres |
1.078 |
1.02 |
7.73 |
22.58 |
8.85 °L
|
1.1K |
0 |
|
|
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: |
|
It's Okay To Be Wit
|
Witbier
|
1.6 Gallons |
1.068 |
1.013 |
7.29 |
18.77 |
4.19 °L
|
1.1K |
2 |
|
|
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: |
|
Brunchmaster 2000
|
Witbier
|
5.5 Gallons |
1.05 |
1.012 |
4.9 |
17.64 |
3.7 °L
|
1.1K |
0 |
|
|
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. |
|
Henniker Brewing Co. Rustique Saison
|
Saison
|
5 Gallons |
1.048 |
1.011 |
4.86 |
24.08 |
3.35 °L
|
1.1K |
0 |
|
|
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).
|
|
Jane's Dragon Fly Porter Batch #1
|
Brown Porter
|
32 Gallons |
1.09 |
1.017 |
9.57 |
20.75 |
50 °L
|
1.1K |
0 |
|
|
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. |
|
Mack Mikrobryggeri Lemmy Lager Klone 25l
|
American Pale Ale
|
25 Litres |
1.042 |
1.006 |
4.67 |
38.41 |
3.55 °L
|
1.1K |
0 |
|
|
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: |
|
Blonde No Chill
|
Blonde Ale
|
22 Litres |
1.048 |
1.008 |
5.23 |
21.39 |
4.04 °L
|
1.1K |
1 |
|
|
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: |
|
Sixpoint Resin Clone
|
American IPA
|
23 Litres |
1.061 |
1.01 |
6.67 |
68.86 |
9.05 °L
|
1.1K |
0 |
|
|
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 |
|
C-Bus
|
American IPA
|
5.5 Gallons |
1.054 |
1.019 |
4.61 |
128.23 |
7.7 °L
|
1.1K |
0 |
|
|
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: |
|
Wheat Ale Of The North
|
American Wheat or Rye Beer
|
15 Gallons |
1.048 |
1.012 |
4.84 |
24.93 |
4.65 °L
|
1.1K |
0 |
|
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 |
|
Sweet Stout
|
Sweet Stout
|
23 Litres |
1.068 |
1.02 |
6.28 |
34.21 |
47.21 °L
|
1.1K |
0 |
|
|
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: |
|
4Gs American Pale Ale 1.0
|
American Pale Ale
|
5.3 Gallons |
1.049 |
1.01 |
5.2 |
43.87 |
8.89 °L
|
1.1K |
1 |
|
|
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: |
|
Pilsner Tjeckisk Stil
|
Bohemian Pilsener
|
21 Litres |
1.03 |
1.007 |
3.12 |
40.23 |
8.66 °L
|
1.1K |
0 |
|
|
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: |
|
California Common
|
California Common Beer
|
5.5 Gallons |
1.054 |
1.016 |
4.99 |
47.07 |
11.54 °L
|
1.1K |
0 |
|
|
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: |
|
RedBlood FastBrew Amber
|
American Amber Ale
|
21 Litres |
1.058 |
1.017 |
5.36 |
48.88 |
14.26 °L
|
1.1K |
1 |
|
|
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 |
|
#15
|
Kölsch
|
21 Litres |
12.469 |
2.144 |
5.51 |
25.56 |
3.98 °L
|
1.1K |
1 |
|
|
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: |
|
#7 Luxation Ale
|
American Pale Ale
|
15 Litres |
1.05 |
1.01 |
5.13 |
34.95 |
6.79 °L
|
1.1K |
1 |
|
|
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. |
|
Maggie Mae IPA (5 Gal)
|
California Common Beer
|
5.5 Gallons |
1.049 |
1.012 |
4.79 |
66.34 |
9.21 °L
|
1.1K |
1 |
|
|
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: |
|
Cascade Ale Recipe
|
American Pale Ale
|
6 Gallons |
1.053 |
1.013 |
5.19 |
50.92 |
3.86 °L
|
1.1K |
1 |
|
|
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: |
|
|
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