Homebrew Beer Recipes | Page 1667 | Browse 320,000+ at Brewer's Friend

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2.7

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: 5/12/2017 8:53 PM

Notes: Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%

Ingredients

4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast

Step by Step

Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).

The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

Author:

hogriderj

Boil Size: 6.57 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/1/2023 4:54 PM

Notes: I did an overnight mash of 5.5 G in my Brewer’s Edge 152F.

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2021 10:34 PM

Notes:

Author:

Phillter

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 73

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: 3/11/2021 2:12 AM

Notes: 4/11/2021: OG: 23.2B (1.090) , higher amount of yield than I was originally planning thus the lower OG, overall a good brew day
4/16: 10B, 1.004, 11.93%, will let sit for another week for floculation
4/22: Kegged, burst carbed @ 2.5 Bar for ~24 hours, serving at ~0.8 Bar. Ended up with ~22L, 20.5L in a keg, and 1.5 in a bottle which I will bottle condition with some brown sugar and leave to sit for a while.
4/23: Tasting notes: Nice fruity notes on the front, a bit of alcoholic heat in the middle, with a long aftertaste of dark fruit and smokiness (from the brown sugar maybe?). All in all, a resounding success!

Author:

Quique Torres

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 7.5 oz

Creation Date: 5/31/2020 6:28 PM

Notes: WLP530. Pitch at 64, increasing to 70/72F linear over a week. Carb to at least 3 vols. No crystal malt, noble hops.

Author:

Laegrim

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 48

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: -15.4 psi

Creation Date: 11/29/2019 5:47 PM

Notes: Buckwheat honey is a placeholder for bocheted wildflower honey, and the regular honey addition will be a half pound of pecan smoked wildflower honey as well as a pound of regular wildflower honey.

-------------------------------

Actual OG: 1.088
Actual FG: 1.014

-------------------------------

Brew Day and Fermentation Notes:

- Mashed in a bit high, @156f
- Mash tun was not large enough to hold grain bill and full water volume at once, so 1 gal was reserved to rinse the grains in bag after the mash (the listed sparge) Ended up with a much lower than expected pre-boil gravity (reflected by the efficiency number), so will change this next time.
- Had trouble keeping a boil on the stovetop, but this was expected and part of the reason for the extended (90 min) boil. This is reflected in the lower than expected evaporation rate as well.
- Used a thick nylon bag as the hop bag, but the material may have been too thick, and the total volume of hops was too large for the bag; by the end of the boil the bag was very much overfull. Will use a spider or several smaller, thinner, bags next time.
- Started the Bochet at around the 60 min mark during the boil, and carmelized until very dark and the first wisps of smoke began to rise. Dissolved the bochet (outside, with safety goggles - seriously, be safe) with the remaining gallon of water, brought the mixture to a boil, and then added it to the boiling wort around the 15 min mark.
- Also, managed to overflow the bochet pot when the honey first reached a boil; it nearly killed the range and made for one hell of a cleanup job. Keep in mind you need at least 6x the volume of honey as headspace during a bochet.
- Wildflower and Pecan (cold) smoked honeys were added to the carboy just prior to the yeast pitch; the relatively warm wort made dissolving the honeys quick and painless.
- The Fermaid O was added in one batch just before the pitch as, based on my reading, I feared the gravity would drop too quickly to time additions. This worked out just fine, but based on this batch timing additions probably wouldn't be that difficult.
- Significantly underpitched the yeast (perhaps 25-30 ml), and pitched at slightly above 90f. Fermentation was carried out in a glass carboy, with insulated wrapping, placed above a heating pad connected to an inkbird; temperatures were consistent (88f-92f) throughout fermentation. After 6 days activity had ceased, and on the seventh day the carboy was cold crashed for ~6hours and then kegged that evening. While this fermentation was quick, it was also clean - without the esters the strain is noted for or any off flavors. In the future I will probably pitch the entire pack though, just to ensure I don't end up with the off-flavor horror stories I've read about (of course I ran across those stories after the pitch).
- Very important: scream at the spirits as you pitch your yeast, as is traditional, to ensure a good fermentation and un-possessed batch.

------------------------------

Tasting Notes:

This stuff turned out way better than it had any right to be - especially since it was a shot in the dark using pretty much exclusively ingredients I'd never touched before. Toasty caramel, lightly burnt (in a good way) sugar, and sweet round nuttiness dominate, with touches of raisin and prune in the background, before finishing with a Guinness-like tang (presumably from the honey). The hops are very much in a supporting role here; pleasant, but barely noticeable and serving mainly to balance the dominant sweet flavors. Body is medium/medium-light, and the alcohol is noticeable only by a mild warmth and slight perceptibility on the nose, despite the significant proof.

Everyone who has tried this without knowing the abv beforehand has guessed in the ~4% range. Score one for Hornindal, I guess.

Will make this again, and see how improvements in process change the character of the final product; still not sure what changes to the actual recipe I'll make.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

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: 10/31/2018 6:45 AM

Notes:

Author:

CottonClub

Boil Size: 2.7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.2

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: 1/25/2018 7:20 PM

Notes:

Author:

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 85 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 5:06 PM

Notes:

Author:

Bruinen Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2017 1:28 AM

Notes: I brewed this beer when I was back home in Delaware with my friend Chris on Monday 7/3. We used Stanton DE tap water. OG came out to 1.050 and FG was 1.002. So 96% attenuation and 6.30% ABV.

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 5:17 AM

Notes:

Author:

robotsinmyhead

Boil Size: 6.22 Gallons

Boil Time: 30

Boil Gravity: 1.043

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: 3/28/2017 12:06 PM

Notes: Add 4ml Abstrax Omnihop Azacca distillate to keg just before gassing.

Author:

ServaesaPorFavor

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2017 10:19 PM

Notes: Rye Whiskey and Bourbon Barrel oak chips added to maple syrup.

Alternative: add .15 lb of cherry smoked malt, pinch of sea salt and coffee in secondary for a maple bacon brown.

Author:

runeis@gmail.com

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g pr. liter

Creation Date: 7/28/2016 6:22 PM

Notes:

Author:

shaunell

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 9:50 PM

Notes:

Author:

redan499

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 70 grams

Creation Date: 9/21/2015 2:17 PM

Notes: Steep crushed grains in 2 gallons of water at 155°F for 20 minutes.

Remove grains, bring to boil.

Cut heat, add DME, return to boil.

Boil 60 minutes, following hop schedule.

Add syrup at flame out. Stir vigorously.

Cool wort to 70°F.

Add water to achieve 3 gallons final volume.

Primary 10 days. Rack to secondary for 7 days.

Bottle condition for 2 weeks.

Author:

soccerdad

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 6:21 PM

Notes: if RO water, skip or lower acid malt

if all RO water, skip any campden tab

Author:

rrenaud

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2015 2:50 AM

Notes:

Author:

BrewRad

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 88

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: 6/19/2015 8:15 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 25

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: 5/19/2015 6:01 PM

Notes: