Homebrew Beer Recipes | Page 2487 | Browse 325,000+ at Brewer's Friend

Author:

rgerick44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

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: 9/15/2017 7:00 AM

Notes:

Author:

b4dhome

Boil Size: 2.79 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2022 3:52 PM

Notes:

Author:

ILFCB

Boil Size: 93 Gallons

Boil Time: 90

Boil Gravity: 15.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2021 4:14 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

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: 3/22/2020 8:23 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

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: 7/16/2019 2:58 PM

Notes:

Author:

Flying Weasels Home Brewery

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 62

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: 4/24/2019 7:33 PM

Notes: Wit-style wort with coriander and orange peel fermented with a belgian wit yeast.

This recipe is for 38 liters: two 19L fermenters. If you want to do a FastFermenter size batch of 26L, look in the history of this recipe. I've done that before.

You will need a second burner to heat the liquor to boiling for the second step. Use the old Blichmann burner for that. (Or do it on the induction stove and carry 6L of boiling water to the basement. No way that's a bad plan!)

**Yeast**
I've listed some of the yeasts that I've used. Last time, I used the dry yeast (WB06) and the taste is good, but perhaps a little restrained. I would use it again.

**Grist**:
Half wheat malt, with raw wheat and wheat and oat flakes. The rest will be pilsener. (I've also used torrefied wheat, which doesn't require gelatinization.) With the raw wheat, a gelatinization rest is necessary. In future batches, I could consider using a lot more raw wheat (typical for a witbier, but not a hefeweizen). That might necessitate changes to the mash schedule.

**Mash**
Note: I have dropped the amount of acid malt from 400g to 300g. Last time, the mash pH was too low. But don't panic if you see low values early. They will rise as the mash goes on!

Start with HLT full @ 44L (5L spring water 39L RO)

Prior to start draw off 6L from the HLT. You will bring it to a boil for the second mash step. Add 6L back into the HLT to bring it back to 44L.

Heat the HLT to 136F and then start with infusions.

1. Protein rest [122F]: Dough in 20L of water @ 136F for a strike temperature of 122F. Let rest 20 min.

Add 9L of water to the HLT. Total water is now 59L (44 + 6 + 9).

2. Gelatinization [137F]: Add 6L of boiling water from 2nd s/s pot for a strike temperature of 137F. Let rest 10 min.

Use the HERMS for the remaining rests.

3. Beta [150F]: Let rest 30 min.

4. Alpha amylase [158F]: Let rest 30 min

--at this point, pre-sparge your gravity should be around 1.070--

5. Sparge [168F]: Sparge with remainder or water from HLT. (I verified water amounts during HAY-08. They are good. But consider making use of the fermenter space you have, e.g 2 x 23 instead of 2 x 19L.)

**Boil**
Boil 60 minutes. Add hops as indicated.
Spices (coriander, ginger, orange/lemon zest) added at flameout. bagged, and give the brew a long stir to create a whirlpool. After 15 minutes remove the spice bag.

Author:

Joebobbadfish

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2018 3:54 AM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 8.9

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2018 3:19 PM

Notes:

Author:

Simon PK Smith

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2018 2:57 PM

Notes: lager for 2-4wks

Author:

threeglasses

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

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: 12/20/2017 10:41 PM

Notes:
M21 mangrove jacks or Belg wit II or wlp400 Start ferment at 70 and go up to 74 from there.

add corriander and orange peel with 10 till flameout. "naval oranges"
.5oz corriander 2 orange
used custom attenuation for mangrove jacks m21 from brewersfriend datasheet

Author:

Neil Crane

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/17/2014 10:06 AM

Notes: It's President's Day; a perfect holiday to brew on, especially since many of our founding fathers used to brew their own beer too. At one point, in early American history, brown ales were as popular as commercial lagers, like Budweiser, are today. I created and brewed this recipe this morning. It's is a solid Northern English style brown ale. The use of the brown and victory malts will contribute the nutty flavors and the use of 12 oz of honey and crystal malts will add subtle sweet flavors that will make this a very delicious beer. Cheers, Washington!

Author:

abyss

Boil Size: 36.31 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 30

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/13/2016 5:45 PM

Notes:

Author:

Brew by Andre

Boil Size: 23.3 Litres

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 71

Mash Thickness: 6.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 10:35 AM

Notes: Leave the dry hops in secondary for no more than 2 weeks

Author:

Happenstance Brewing Company

Boil Size: 8.2 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2016 4:10 PM

Notes: Hell of the North.

Mash at 153F for 60 min. 90 minute boil. 0 Minute boil hops get added at flameout and stand for 45 min covered. Pitch and ferment at 90F. Dry hop in primary for 3 days just before kegging. Rack to CO2 purged keg and force carb at 42F. Serve at 12psi and 44F.

Author:

Boil Size: 23.6 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 3:32 PM

Notes:

Author:

Spaidermau

Boil Size: 130 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 12:52 PM

Notes:

Author:

PTCBeerGuy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 6:25 PM

Notes:

Author:

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 8/25/2015 11:09 AM

Notes: Mauribrew weiss
2L Speise + 1 pkt mauribrew weiss yeast

Author:

GrungeBob

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 35

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: 6/14/2015 8:30 PM

Notes: Dry hop 2 oz Amarillo

Author:

Jwes07

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 68

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: 2/22/2015 10:36 PM

Notes: OG goal was 1.050, got 1.047.
Pitched yeast at 62-64 degrees. In bath w a ice bottle.
Put in yeast at 10 pm. Bubbling by morning.
Started w 8 g of wort. Ended w exactly 5 g.
Made on 2nd thursday of march. Spring break.

Update: 4/20 first tasting. Yummmy! Still green i think. Hazy, orangey

Update 5/27. It continued to get better and better. Was a little too sweet for my liking. Coriander and orange took a while to mellow. Next time i want to add a touch more hops, maybe some pepper, and flour for cloudiness. As it is we drank the keg in no time.