Homebrew Beer Recipes | Page 1792 | Browse 320,000+ at Brewer's Friend

Author:

Øksnavadsporten

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.165

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: 3/29/2017 12:41 PM

Notes:

Author:

brouty

Boil Size: 32.75 Litres

Boil Time: 150

Boil Gravity: 1.074

Efficiency: 60

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: 10/4/2021 10:13 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.45 bar

Creation Date: 7/8/2020 2:38 AM

Notes: https://shop.theelectricbrewery.com/pages/weizen-weissbier

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.

Start the mash at 113F and hold for 15 mins (ferulic acid rest which helps promote clove-like phenol flavours). This rest works best at a pH of 5.7-5.8 (relative to mash temperature) so if you add mash salts and acid you want to wait and do it after the ferulic acid rest.
Ramp up to 152F and hold for 90 mins (half way between beta/alpha rest).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding hops per schedule. Lid on at flameout, start chilling immediately. Some brewers choose not to add kettle finings during the boil (such as Whirlfloc) as the beer is supposed to be cloudy, but the cloudiness of this beer comes from the yeast. We still want to remove proteins, hot break material, and so forth.
Cool the wort quickly to 62F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen. For complete details refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 62F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
We do not recommend using finings such as unflavoured gelatin as it helps keep as much yeast in suspension as possible.
Package as you would normally. We rack to kegs that have first been purged with CO2. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? This beer is best served fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to higher than normal levels, around 2.5 to 3.5 volumes of CO2.
If you keg, you will find that over time the beer naturally clears as the protein haze and yeast settles. You may occasionally jostle or flip the keg to stir up the sediment to re-introduce the cloudy appearance. Some brewers will use a spare liquid out dip tube on the gas line such that the incoming gas hits the bottom of the keg and automatically stirs up the sediment every time a beer is poured. Others will use a tablespoon or two of flour at the end of the boil to set up a starchy permanent haze. The simplest solution is probably the most popular: Consume quicker

Author:

Wrightdrew80

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/9/2019 6:56 PM

Notes:

Author:

Buddyluv62t

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2019 10:09 PM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Bottle prime

Priming Amount: N/A

Creation Date: 7/27/2018 7:19 PM

Notes: Before adding pumpkin to boil in a biab, spread thinly on cookie sheets and lightly sprinkle with cinnamon, nutmeg, cloves, brown sugar and a small amount of grated ginger and coriander. Bake for 1 hour at 350 to carmalize slightly. Add to wort before boil.
Scrape out vanilla beans and make a tincture with 1 oz vodka, add to bottling bucket.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2018 1:05 AM

Notes: Somtimes called an American Dark Lager

Author:

Sensing Brewing

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.207

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2018 1:31 PM

Notes:

Author:

Lestah

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2017 5:26 PM

Notes:

Author:

Mikklan

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2017 4:30 PM

Notes: Use two packages of yeast.

Author:

NFernandes

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2014 7:41 PM

Notes:

Author:

Samwhois75

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62

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: 3/18/2017 12:21 PM

Notes: No sparge method

Author:

HCEide

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 4.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: N/A

Creation Date: 3/13/2017 9:36 PM

Notes: Tapp av ca. fire liter når meskingen er ferdig, før skylling. Kok dette i en egen kjele til det er omtrent en liter igjen. Dette tilsettes vørteren når den koker.

La det gjære i 4 uker på så lav temperatur som mulig. Hell så over til sekundær og tilsett 50 gr. eikechips. Chipsene kokes i vann i 10 minutter før de tilsettes sekundær. For en kraftigere vaniljesmak kan det tilsettes ca. 30 gr. vaniljeekstrakt eller en vaniljestang i vannet som chipsene kokes i.

Pre-boil volum skal være 23 l.

Author:

Alessandro Oliveira

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2016 4:20 AM

Notes:

Author:

Nix Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2

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: 12/19/2016 3:45 PM

Notes:

Author:

Wazza

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

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: 10/22/2015 7:58 PM

Notes: 32 litres of brew liquor required (12 mash, 20 sparge)

Author:

Gustavo Cuesta

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: 3.65

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: 10/20/2015 7:46 PM

Notes: Fermento bio4 Bélgian Wit SY067

Author:

Estproph

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 8:35 PM

Notes:

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.