Homebrew Beer Recipes | Page 3593 | Browse 325,000+ at Brewer's Friend

Author:

jpkennedy366@gmail.com

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.096

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: N/A

Creation Date: 2/7/2021 1:40 PM

Notes:

Author:

North Pillar

Boil Size: 273.25 Gallons

Boil Time: 60

Boil Gravity: 9.3

Efficiency: 68

Mash Thickness: 1.3

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: 3/27/2024 11:13 PM

Notes:

Author:

Kostøl

Boil Size: 106.72 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/27/2023 7:34 AM

Notes: Fill up with 70 liters of water at 70 C. Pour inn the Fermentables and check temperature is falling to 62C . Adjust with another 10 liter to reach your mash temp. Recycle bottom water for about 15 minutes before leaving to rest at this temp.
Mash for 1 hour og 90 minutes. Then heat to 80 C and sparge with another 30 liters of water 80 degrees while you let its ring through the grains into storage. Get rid of grains and poor back you product. Heat until boiling and follow minutes for adding hops etc.

Author:

Dale Secord

Boil Size: 7.6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2

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: 4/29/2023 10:31 PM

Notes: PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If
you are using dry yeast, no action is needed.
ON BREWING DAY
2. Collect and heat 2.5 gallons of water.
3. Bring to a boil and add 3 lbs Wheat malt syrup (about
half the 6 lb container). Remove the kettle from the
burner and stir in the Wheat malt syrup.
4. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 1 oz German Tettnang hops, and boil for 60 minutes.
- Add the remaining 3 lbs of Wheat Malt Syrup and 1 lb Wheat dry
malt extract 15 minutes from the end of he boil.
5. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
6. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
7. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
8. Add more cold water as needed to bring the
volume to 5 gallons.
9. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
10. Optional: if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
BAVARIAN HEFEWEIZEN
11. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
12. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
BEYOND BREWING DAY, WEEKS 1–2
14. Active fermentation begins. Within approximately 48
hours of Brewing Day, active fermentation will begin –
there will be a cap of foam on the surface of the beer,
the specific gravity as measured with a hydrometer will
drop steadily, and you may see bubbles come through the
fermentation lock. The optimum fermentation temperature for this beer is 64–75° F – move the fermenter to a
warmer or cooler spot as needed.
15. Active fermentation ends. Approximately one week
to two weeks after brewing day, active fermentation will
end. When the cap of foam falls back into the new beer,
bubbling in the fermentation lock slows down or stops,
and the specific gravity as measured with a hydrometer
is stable, proceed to the next step.
BOTTLING DAY—ABOUT 2 WEEKS
AFTER BREWING DAY
18. Sanitize siphoning and bottling equipment.
19. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
20. Siphon beer into bottling bucket and mix with priming
solution. Stir gently to mix—don’t splash.
21. Fill and cap bottles.
1–2 WEEKS AFTER BOTTLING DAY
22. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
23. Serving. Pour into a clean glass, being careful to leave
the layer of sediment at the bottom of the bottle. Cheers!

Mash Infusion, Strike Water, and Rest Schedule Calculator
Infusion mash calculator with rest steps. Use this calculator to find out your strike water temperature and volume, and if you are performing additional rests you can plan them out in advance.
Initial Infusion:
Units:

Grain Weight:
9.5
(lb)
Water Volume Entry:
Strike Water Volume:
11.88
Quarts
First Rest Temperature:
122
°F
Grain Temperature:
65
°F
Boiling Temperature:
212
°F * adjust for your altitude

Volume of strike water:
11.88 (Quarts)
Temperature of strike water:
131.1 °F

Additional Rests / Infusions:
Input additional target temperatures to find out how much boiling water to add to the mash tun.
Step Target Temp °F Infusion Needed Quarts / Pound
1.
122.0
11.88 Quarts @ 131.1 °F
1.25
2.
149
5.9 Quarts @ boiling
1.87
3.
158
3.3 Quarts @ boiling
2.22
4.

Author:

beershaun

Boil Size: 6.91 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 9.02 psi

Creation Date: 7/9/2022 8:38 PM

Notes: too much trube in transfer.

Let sit longer after adding gelatin to fermenter.

less CO2 in force carbonation. did 20psi for 1-2 minutes. Should be 9psi for 1-2 minutes.

Author:

Coach Harrison’s Home Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.7 oz

Creation Date: 4/20/2022 9:07 PM

Notes:

Author:

7thWing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/6/2022 6:14 PM

Notes:

Author:

MINIMIN

Boil Size: 11.4 Litres

Boil Time: 70

Boil Gravity: 1.089

Efficiency: 75

Mash Thickness: 3.14

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: 1/5/2022 2:04 PM

Notes:

Author:

Nosybear

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 10/19/2021 8:55 PM

Notes: After flameout, create a whirlpool. About 30 minutes into the whirlpool, draw about 2 quarts (2 L) of hot, sterile wort from the top of the kettle (where there is less trub than below) into a sealable container. Let that wort cool; then store it in the refrigerator during the brew’s primary fermentation. You will need this wort later as a priming agent, called Speise, during bottle conditioning. Continue whirlpooling for another 30 minutes, by which time, plenty of protein-rich trub should have accumulated in the center-bottom of the brew kettle. Siphon the clarified wort carefully off the debris and heat exchange it into a clean carboy (or bucket for open fermentation) with the pitched yeast. Aerate the wort and ferment it at a temperature of 68 °F (20 °C) for about four days. The brew should now be at the terminal gravity of FG 1.012 and ready for bottle conditioning. On bottling or kegging day, take the Speise out of the refrigerator and let it warm up to room temperature. Because at home you are dealing with just a single batch, you must inoculate your saved “unpitched” wort before using it as a Speise. Thus, pitch the second package of yeast into your Speise, close the container and shake it vigorously to aerate it. Then pour the Speise into a clean carboy or a keg and rack the fully fermented brew into it for a thorough mix. Transfer the inoculated beer into bottles or keep it in the closed keg. Once mixed with Speise, let the beer condition for about one week at a cozy room temperature of 70 °F (21 °C). This will produce the hefeweizen’s spritzy carbonation. Also at this temperature, the flavor of the hefeweizen becomes soft and mellow with mild banana tones starting to emerge next to clove and phenol notes. Then cool-condition the brew for another two weeks at about 45 °F (7 °C), which is also a good serving temperature.

An alternative procedure: When ready to package, create Speise using DME (wheat DME) rather than saving Speise from the batch. 2 qts of RO water with enough DME to match the OG of the beer, pitched, aerated as above.

Scale up to 5.25 gal, ABV should be 5.4%

Author:

Carbondalebrewer@gmail.com

Boil Size: 204.83 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/19/2021 7:52 PM

Notes:

Author:

TheMashCrusader

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.5

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: 3/25/2016 4:42 PM

Notes: Do not make a starter; pitch only the manufacturer's recommended amount for proper ester production.

Do not mash the chocolate. Cold steep instead about twice the amount for a day or two in sterilized water. Add after boil before pitching. (I only include the ingredient at the top to estimate color.)

Author:

brewer@home

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.2

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: 9/26/2020 1:56 AM

Notes: Using Nottingham fermented on the cool side for psuedo lager. This beer is representitive of Australian Draught beer

Author:

Glenpipe

Boil Size: 75 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: 0.92 bar

Creation Date: 12/25/2019 11:48 AM

Notes:

Author:

The Backyard Abbey

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.95

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: 1/4/2019 4:53 PM

Notes: Start the mash at 131F and hold for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Raise to 168F mashout temperature and hold for 10 mins.

1 hour fly sparge to preboil vol of 7.7g

Pitch @ 64F, 1F rise per day for one week

Author:

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 6:30 AM

Notes:

Author:

Butter14

Boil Size: 7.64 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2017 7:21 PM

Notes:

Author:

Raphael M.

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2017 3:23 AM

Notes:

Author:

JiffyPop

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2017 12:36 AM

Notes: I was just doing an experiment with the yeast. I'll post how that combination turned out after the fact.

This beer turned out amazing in terms of it's taste. It had much more of a dunkelweizen taste rather than a hefeweizen flavour, however, it was much darker and heavier than I would have liked. I reccomend either completely removing the caramunich, or significantly decreasing the amount. I think in the future, I am going to increase the caramunich amount and turn this recipe into a dunkelweizen.

Author:

chiminazo

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 35

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: 4/22/2017 4:48 PM

Notes:

Author:

Sabeltann

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 9:19 AM

Notes: