Homebrew Beer Recipes | Page 1677 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1

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: 1/18/2015 11:37 PM

Notes:

Author:

Gary F

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 3:10 AM

Notes:

Author:

Stroypa Brewing company

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2015 1:23 PM

Notes:

Author:

jason.rosenberger@gmail.com

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 50

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2016 1:39 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

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: 11/23/2016 10:39 PM

Notes:

Author:

Dustydust

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.115

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2019 6:14 AM

Notes: This recipe is based on Avery's, discontinued, Mephistopheles. However, Mephistopheles lies in wait, within his soulstone. For this beer contains the soul of Mephistopheles. Black as the soul of the demon lord. While this soulstone exists, Mephistopheles cannot be destroyed.

https://blog.averybrewing.com/mephistopheles-homebrew-38068c7e53c0

Recipe modified for my system and my process.

Add extract and simple sugar at 60 min mark on the boil.

Note: need to look up yeast nutrient additions for big beers. I have fermaid o in stock at home. May need to copy other big beer oxygenation schedules to get the yeast to eat enough sugar.

Aerate with pure O2 for 120 seconds at 1 L/min to target roughly 14 ppm dissolved O2.

Aerate again at 12 hours for 70 seconds at 1 L/min to target an additional 9 ppm. (recommended in Yeast book, page 84)

Target 40M cells per mL per yeast book's instructions on pitching high gravity beers. A 7 liter starter (constant stir) at 1.036 gravity with 100 B cells will result in approx 1107 B cells.

Start fermentation at 66°F ramp to 77°F @ 1.074 specific gravity. According to the Avery blog, it usually takes about 48 hours to reach 1.074

Age on bourbon soaked oak cubes until desired oakiness is reached. Drain bourbon before adding cubes to beer. It's extremely easy to overdo the bourbon flavor. You can always dose bourbon at the end if you want more bourbon flavor.

Consider adding vanilla, coffee, cocoa, coconut, or other great stout additions. I don't think peppers would work with the belgian yeast flavors.

If you aren’t able to get that much sugar out of the mash you may boil for longer and/or add a 50/50 mix of DME and Dextrose Corn Sugar to the boil to hit your OG target.

Original recipe uses wyeast 3787

Author:

Beer_Pirate

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2017 3:42 PM

Notes:

Author:

Renaud Lespérance

Boil Size: 25.79 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: MapleSyrup

Priming Amount: 200 g

Creation Date: 8/4/2024 10:09 PM

Notes: mash at 65C for 60 min
boil for 60min

Raspberries 60g/L add 24h after pitching yeast
ferment around 22-24C

Author:

IgorP

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2014 6:19 PM

Notes:

Author:

The Black Keep

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

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: 12/16/2021 1:18 PM

Notes:

Author:

Maltose Falcons

Boil Size: 26.69 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2021 3:05 AM

Notes: Special Instructions / Notes:
Keep an eye on fermentation and don't let it drop too low, the higher gravity finish gives this beer body and the slightly higher IBU's help back it up.

Author:

Sean Dawson

Boil Size: 23.2 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 3/8/2021 8:00 AM

Notes: Just want to make a simple refreshing lager with a lower ABV.

Chucked 10% rye in to see if it adds a little extra flavour.

Fermenting the S-23 at 16 degrees is a bit over the optimum temp but I didn’t notice any bad side effects.

Author:

CraftBeerBanter

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 2:53 AM

Notes: Also use a Brewing Enzyme to help dry out the beer.

Author:

dannymaki@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

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: 10/15/2017 12:55 AM

Notes: Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151 °F (66 °C). Hold the mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash, the system raises 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 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P).

The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it gets dissolved before firing up the kettle. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

Author:

gusbray

Boil Size: 28 Litres

Boil Time: 5

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: Bulk dextrose

Priming Amount: N/A

Creation Date: 1/29/2017 12:18 AM

Notes: added a litre of water after mashing to reduce SG. adjusted in total volume.

thieved 1 hydrometer sample and 500mL for Brett starter.

@30C preboil gravity 1.037 = 1.039

Author:

Cervesiastische Versuchsanst.

Boil Size: 16.5 Litres

Boil Time: 15

Boil Gravity: 7.3

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 10:30 AM

Notes: Hops:
As only very little hop is used and hardly any hop aroma is perceived in the style, you can use whatever hop you find at home. But be careful: Stay below IBU 5 to prevent impeding the lactos.

Boil:
Traditionally Berliner Weisse is not boiled at all. This however was boiled ca. 30 mins to prevent DMS.

Lactos:
I usually grow my own Lactos. I take a hand full of malt and put it in a simple, warm DME wort. To give the lactos a headstart, I usually add a little lactic acid (80%, from Amazon). That way only acidophile microbes will grow in the wort. Keep it in a warm place – I now use a Yoghurt maker to keep the temerature between 25-35°C, but had success with a thermos flask, too. Every morning, I pour away about 1/3 of the wort and replace it with new wort. After one week I stop pouring away and only keep the temperature between 25 and 35°C. As soon as it tastes lemony sour, it's time to brew. Pour the sour wort right into your fermentor at primary fermentation.

Brett:
Berliner Weisse traditionally incorporates Brettannomyces. I got my strain from two bottles of Brewbaker Jahrgangsweisse 2013 – a commercially brewed Craft Berliner Weisse from germany. Fits the style perfectly.

Strawberries:
This Berliner Weisse is aged for about one month on fresh strawberries. I used 500g of mashed Strawberries for ca. 5 liters of beer. Add it in secondary fermentation.

Author:

Triple Threat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.33

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: 8/2/2015 9:36 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:

Bloody Rabbit Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sukker

Priming Amount: 6.66 gram

Creation Date: 4/13/2015 1:27 PM

Notes: 12.05.15
SG: 1040
OG: 1048
FG: GK 1 1015 ABV 4.4
GK 2 1010 ABV 5

FG:

GK 1: 21,5l Tørrhumles i humlepose med 100 gr. (SG 18.05.15 1018/SG 23.05.15 1015)
GK 2: 17 (2l gjær) Norwegian Farmhouse gjær. Tørrhumles med 50gr rett i kar. (SG 18.05.15 1010)

GK1: Flasket 20l med 134gr sukker. 59 flasker Hvit kork.
GK2: Flasket 15l med 108gr sukker. rød kork.

Author:

Jason Rippe

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2011 4:04 PM

Notes: A Witbeir kit from Brewers Best with the hops put in backwards. At secondary I put it onto fresh picked and frozen blueberries.

Bluish/red color and some tartness from the blueberries.

Won 3rd place in the Spooky Brew Review sponsored by the Chicago Beer Society.