Homebrew Beer Recipes | Page 572 | Browse 315,000+ at Brewer's Friend

Author:

cartman837

Boil Size: 7.38 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2013 1:56 AM

Notes: My understanding is the WL 830 or 860 yeast can be used, but 860 gets closer to the augustiner yeast used in the original.

Used WLP860. Two step starter @60F, 1.038.
Ending Cell Count:
406 billion cells
Resulting Pitch Rate:
1.46M cells / mL / °P

Primary Ferment @50F
Diacetyl rest @68
Lager 5 weeks @35F

Malt profile taken from details on HBT:
http://www.homebrewtalk.com/f12/wynkoop-brewing-b3k-clone-need-help-333100/

Adjusted IBU to 19 based upon Wynkoop's site.

Initial tasting notes: Less smoke than the original, also the malt character, while close, differs a bit - I'm guessing due to the yeast being a different strain from the original. Its not major, but if anything its a bit lighter on the palate than the original. The finishing hops should be higher as well as this clone is less noticeable on the nose. One could up the specialty malt percentages and finishing hops, but personally, I like this one so much that I'm not planning on altering the recipe.

Author:

Mybuddypete

Boil Size: 6.5 Gallons

Boil Time: 45

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 10:07 AM

Notes:

Author:

Second Star Fermentations

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/18/2018 3:35 AM

Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.

Author:

SpaceRat

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: Speise

Priming Amount: 2L

Creation Date: 5/11/2017 5:27 PM

Notes:

Author:

Mossy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 7:27 PM

Notes: Poland Spring water from grocery

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 6:31 AM

Notes: Brewtarget OG 1.050 FG 1.012 ABV 5 % IBU 40

Author:

elric

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 12:23 PM

Notes: 60gr oak chips per 15gg

Author:

ChefJon

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 9:07 PM

Notes:

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 5/22/2015 3:00 PM

Notes: Grate orange rind; add to 2 cups water; bring to a boil then cool. Strain over primary fermenter (prior to pitching yeast) through a hop ball mesh capturing rind; immerse with cooled wort.

Brewed: 27-28 Jun
Post Mash: 1.034
O.G: 1.053

Racked to 2ndry: 10 Jul
Bottled: 1 Aug 15
F.G: 1.002
Consumed 16 Aug 15

Author:

gargamel

Boil Size: 8.5 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: 11/21/2012 5:34 PM

Notes:

Author:

GreystoneHB

Boil Size: 14.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 2:43 PM

Notes: at flameout, add 2 oz of Wai-iti and circulate for 20 min via chiller/pump to sanitize. After 20 min, chill wort and pitch yeast at 65F.

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 12:27 PM

Notes:

Author:

mochaporter

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.25

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: 3/21/2016 1:59 AM

Notes:

Author:

JGF

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 4:42 PM

Notes:

Author:

Meow

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2016 6:12 PM

Notes: At the whirlpool, use Ariana instead of Amarillo.

Author:

EspFark

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3

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: 3/11/2014 2:40 PM

Notes: CaCO3 4 g per 10 L mesk = 20 g

NaHCO3 2 g per 10 L mesk = 10 g

Oksygen
Gjærnæring
Protafloc

temp 18,5 grader i 7 dager
temp 19,5 grader i 7 dager

Author:

Tim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 65

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: 6/22/2013 2:12 PM

Notes: * Brewed 6/22/13
* American Wheat = Wheat malt
* Do not crush flaked wheat and oats.
* Kegged 7/13

Author:

pantsmanpsc@gmail.com

Boil Size: 6.04 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 3.8 oz

Creation Date: 6/10/2013 6:52 PM

Notes: Do yeast starter with 5 oz of corn sugar, 1/4 tsp of yeast nutrient. all added to 1.5 Liters of boiled water.

Author:

Celebration Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2019 1:10 PM

Notes: * 2nd Place - Spiced Beer
2019 Brew Bash (Greater Topeka Hall of Foamers)

- Steep French Caramel coffee beans in Keg for 30 mins.

Author:

Boil Size: 55 Litres

Boil Time: 75

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

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: 12/12/2017 4:14 PM

Notes: