Homebrew Beer Recipes | Page 575 | Browse 320,000+ at Brewer's Friend

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 6/7/2012 12:47 PM

Notes:

Author:

Kitties'N'Beer

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 8/21/2020 11:46 PM

Notes:

Author:

W&C

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 57

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2018 12:33 AM

Notes:

Author:

Ciek

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Honey

Priming Amount: N/A

Creation Date: 3/22/2018 10:34 PM

Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling.

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:

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:

mestres cervejeiros

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: 96.7

Creation Date: 4/7/2015 12:03 PM

Notes:

Author:

David Saba

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 8/9/2013 4:29 PM

Notes:

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:

elcapitanbrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2012 10:48 PM

Notes:

Author:

BrewHop

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 46

Mash Thickness: 1.1

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: 4/1/2015 2:22 AM

Notes: Brewed 4/5/14. First time attempting something like this. Decided to batch sparge to try to save on time. Strike was about 173F and we hit about 149 in one mash tun and 151 in the other. I accidentally over estimated the sparge water since I just doubled the amount for 5 gal so we ended up having enough for the second beer also (meaning I estimated about 8gal over on the necessary sparge water). Didn't run into too many issues just a bit of a stuck original runoff but I sort of expected that. In kettle efficiency was very low at 59%. Brew house efficiency was way lower than expected. Not sure why. Possibly from using a lot of sparge water. Used some slurry and had to top off with some water to hit 5gal in each carboy.

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 12/21/2011 2:06 AM

Notes: Mash with .5 tsp Epsom Salt, .5 tsp Calcium Chloride

- Coriander crushed and added during last 5 minutes of boil, removed before fermentation
- Orange Peel added in last 15 minutes of Boil and removed before fermentation

* started w/ 4 gal in mash with Rice Hulls only; temp too low @ 148F, added 1gal @212F to bring up to strike; then added grain
* didn't heat sparge water in time; about 30min b/w first runnings and first batch sparge

pitched at 77F
OG: 1.052 @ 77F

Author:

ImV

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2014 1:29 PM

Notes:

Author:

lyna

Boil Size: 164 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 1:33 PM

Notes:

Author:

nrattan

Boil Size: 12 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 4.13

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: 7/3/2017 8:48 AM

Notes:

Author:

tylersontag

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 27.6 psi

Creation Date: 3/30/2019 5:07 PM

Notes: Pitch slack lime.
Strike water to beta rest (pitched 162F) at 145F
After 30 minutes, pulled 39% for decoction
After 30 minute alpha mash, check for conversion
Sparge with 170F water

Cooled to 68F and pitched, lowered to 66F the first day and brought back up to 68 the rest of the time

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 62

Mash Thickness: 1.5

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: 7/15/2019 1:00 PM

Notes:

Author:

pagan

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/29/2012 4:22 AM

Notes:

Author:

WalterHansen

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2021 9:29 PM

Notes: Step Infusion
1. Add 3.5 gallons of 140°F water to the crushed grain, stir, stabilize, and hold the temperature at 140°F for 30min
2. Add 2 gallons of boiling water, bring up to 155°F , hold for 30min
3. Raise temperature to 165°F , sparge with 1.5 gallons of 170°F water
4. Collect about 6 gallons of total wort
BOIL SCHEDULE
0 min: Add 1oz of Hallertau
30 min: Add 1oz of Saaz
40 min: Add 1oz of Saaz
50 min: Add .25 oz Irish Moss
58 min: Add 0.5 oz Saaz
60 min: End Boil and cool

5. Move to fermentor (total volume 5 gal)
6. Pitch 34/70 yeast at 70°F
7. Ferment at 55°F for about 1.5 weeks **Add T-58 Yeast on day 5**
8. Move to secondary
9. Let sit at 45°F 9 days
10. Add 1 oz Saphir dry hop for 5 days
11. Warm to 70° and bottle

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 64

Mash Thickness: 2.5

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: 8/26/2021 8:33 AM

Notes: Rhubarb raspberry version
300 gm of both raspberry and rhubarb in the last 10 mins of boil. Best use a hop spider or sieve out the spent fruit before transferring to the fermenter