Homebrew Beer Recipes | Page 1767 | Browse 315,000+ at Brewer's Friend

Author:

Cushman9611

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2016 7:03 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 40.8 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 4/20/2023 9:04 PM

Notes: https://beerandbrewing.com/recipe-kia-ora-witbier/

https://beerandbrewing.com/make-your-best-witbier/

DIRECTIONS
Mill the other grains before adding the rice hulls. Mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 67°F (19°C), aerate, and pitch yeast. Ferment at 67°F (19°C) for 3 days, then let the temperature rise to 72°F (22°C). When fermentation is complete, crash, package, and carbonate to about 2.5 volumes.

For spices, we’re going to add…nothing. You can if you want. We’ll be over here, with the hops.

The best thing about the hopping for this recipe is how perfectly the hop is suited to the task, which means we use one hop in two additions. Get yourself 2 ounces (57 g) of Pacific Jade, a New Zealand hop variety that features…wait for it…lemon, orange, pepper, and herbs. It even has a healthy double-digit alpha-acid percentage. You’ll add 20–25 IBUs of it in a 10-minute addition, and whatever’s left at flame-out. Done. No spice grinder, no dried peels, no flower petals, and a bright, fruity, spicy flavor and aroma.

Author:

Cap'm

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 12/7/2021 6:17 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1

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: 7/9/2021 8:40 PM

Notes:

Author:

jms31207

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/7/2021 5:25 AM

Notes:

Author:

Tom Soden

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68.8

Mash Thickness: 1.7

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: 9/10/2018 11:49 PM

Notes:

Author:

Isomerization

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2018 2:29 PM

Notes: Hop Blend: 4 oz each of Citra, El Dorado and Mosaic

Add 1 oz at 5 min, 1 oz each at 170 F (every 10 min) for 30 min and then 8 oz dry hop after FG reached.

Add 1 sachet of glucoamylase when pitching the yeast, ferment at 90 F.

BREW DAY (29-SEP-18):
OG = ~1.046
OYL-091 pitched at ~95F and will ferment at 90F

UPDATE 01-OCT-18:
Fermentation complete in 24hr, temp dropped to 74F and 8 oz of hop blend added to dry hop. After 3 days, cold crash with CO2 balloon attached.

UPDATE 06-OCT-18:
After 2 day cold crash at 34F racked via closed transfer to keg. FG appears to be ~1.000 after temp correction.

Author:

FatsSchindee

Boil Size: 2 Gallons

Boil Time: 5

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 86 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 8:40 PM

Notes: Kettle sour with Goodbelly Mango shot for 24-48 hrs. Boil to kill lacto; add maltodextrin and hops during this boil. Chill, then top up with DI water to 2.5 gal (I did 2 gal partial boil because I only had 3 gal pot available, and didn't want a boilover; do full volume boil if able), add to 3 gal carboy, then pitch Kveik and ferment hot (86-100ish). Package, or rack some onto fruit (this batch I did onto 32 oz Pomegranate juice) if desired, and let referment a couple months...

Author:

Kevin77

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 8/25/2017 8:07 PM

Notes:

Author:

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 5/4/2017 8:52 PM

Notes:

Author:

magsta628

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2013 4:07 PM

Notes:

Author:

Tom Nuss

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2016 2:42 AM

Notes: Secondary Fermentation for 30 days at 35 degrees

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

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: 3/28/2016 9:04 PM

Notes:

Author:

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 1:15 AM

Notes:

Author:

Herr Rod

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2015 4:59 PM

Notes:

Author:

Yenren

Boil Size: 45 Litres

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: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2015 4:22 PM

Notes: split batch hops in one elder in other

Author:

tomjcarle021

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2015 3:23 PM

Notes: http://www.realbrewersyeast.com/#!/~/

Author:

Unholy Brewing Guild

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.1

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: 4/6/2015 1:26 PM

Notes:

Author:

Mike Foster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 1/17/2014 8:20 PM

Notes:

Author:

parker-hatchett

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2014 4:05 PM

Notes: Batch 90
Brewed 11/2/14
Secondary
Kegged
Made yeast starter at 70F; pitched wort at 70F

mash at 18 qt. at 173-ish gave a mash tun of 154 starting with WARM (room temp) grain. 2 hrs.
16 qt. 180F sparge H2O resulted in 145 F in lautertun sparge result 6.75 gals. 12 lb. grain "consumes" about 1.5+ gals.
Primary 65F for 24 hr. until (very) active fermentation; lowered to 53 (51-54)

OG = 1.047 or 14 Brix