Homebrew Beer Recipes | Page 1608 | Browse 315,000+ at Brewer's Friend

Author:

Mark F.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

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: 3/1/2015 1:34 PM

Notes: I aged this beer for about a year. I also left it in a secondary for about a month before bottling. I added a second dose of yeast 3-days prior to bottling and used DME for priming. It is most similar to a Chimay Ale. I mistakenly used amber candy sugar so my ale came out darker than the style so make sure you use clear or light candy sugar if you care about color. This was one of my best brews because I cellar aged at 55-60 for a long time. Bottling abv was about 9% whereas a year later it climbed to 9.4% (Could be my measurements but it seems to get more alcoholic with aging and the secondary yeast pitch. I boiled my wort for about 60 minutes and used a single mash method. The name Table VIII comes from Army tank gunnery tables where we had to qualify our crew and tanks to fight. This brew is in memory of my crew back in '88! Best job I ever had.

Author:

JoshBrews

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 2:13 AM

Notes:

Author:

Drew Cluley

Boil Size: 66 Gallons

Boil Time: 60

Boil Gravity: 25

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2017 12:34 AM

Notes:

Author:

Chris_Garvey

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.126

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 10:53 PM

Notes: .5 # Crystal, .5#40 Crystal, .5 meloidin in

10.5lbs added to boil, but with starter mix dumped in, the starting gravity was at 1.103 according... rounded the DME up to 12 to account for it.

big yeast starter, from dry, but about 1 cup DME to Pint, big cake went in.

Author:

Nagrand

Boil Size: 570 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 11:52 AM

Notes:

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2020 8:50 AM

Notes: For smaller boil vessels, liquor back to 10L following boil, to reach specified ABV.
Otherwise mash volume at 5L and boil at around 12L

Author:

Bukowar

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 5.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 180

Creation Date: 4/26/2020 9:33 AM

Notes: Choc raw bits 100g and coffie grounded 50g and Vanilla stick 5g added in boil for 5min then added to 20L fermentor
20L on so4
10L on London esb
R to Check taste is coffie or choc is in 20L better then 10L
R check Vannila taste?
R check if Alkohol level sufficient w taste for next brew
R check if Chocolate malt weight maybe too much?
R check hops smell and taste if noticeable?

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:

dvsbrewbeard

Boil Size: 13.09 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2017 9:43 PM

Notes:

Author:

ChadFryman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

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: 5/30/2017 11:06 PM

Notes:

Author:

bahrc

Boil Size: 10.4 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Forced

Priming Amount: 10psi

Creation Date: 5/18/2017 4:22 PM

Notes:

Author:

Ali Yıldırım

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

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: 1/29/2017 1:13 PM

Notes: 29.01.2017 kuruldu
İkiye 9 + 6.5 lt olarak. 6.5 lt relik batche 1.5 lt sı katıldı

Author:

caiovzc

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2013 1:12 AM

Notes:

Author:

ParanoidAndroid

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 5:54 PM

Notes: Gypsum = 1.35 grams
Calcium Chloride = 1.60 grams
Epsom Salt = 0.30 grams
Canning Salt = 0.25 grams
Baking Soda = 0.25 grams

Predicted pH = 5.45
Actual pH = 5.34

Pre-Boil Volume = 4.6 gal
Pre-Boil Gravity = 1.031

Post-Boil Volume = 3.6
Post-Boil Original Gravity = 1.038

Post-Boil Sludge = 0.40 gal
Into Fermenter Volume = 3.25 gal

Final Gravity =

Oxygenate @ 1 lpm for 45 seconds after pitching

Author:

Tim Fuller

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 11:02 PM

Notes:

Author:

Dzsomapapa

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 8:57 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 2:25 PM

Notes: Trying a Winter brewed Lager for drinking in the summer. Created a Starter of the Yeast in a 600ml flask the day before to get my cell count up.

Author:

Cian

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2015 5:07 PM

Notes:

Author:

dr511

Boil Size: 2 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: 3

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: 6/25/2015 2:48 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