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Author:

mestres cervejeiros

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: 28 gr @ 300 ml + limao

Creation Date: 10/16/2015 5:18 PM

Notes: Uso da Apache Artisan 06. muito bom
Uso da BRY 97. Bom. Ainda tem cheiro de fermento.

Author:

Wheeler

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 18.21 psi

Creation Date: 11/1/2019 5:30 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 12/18/2021 3:15 AM

Notes:

Author:

paulaucunas@hotmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: priming sugar

Priming Amount: .5oz

Creation Date: 4/13/2014 7:18 PM

Notes: steeping grains into a grain bag, 3 gals water, bring up to 170 then remove grain bag. bring to a boil.
add DME
add Cascade hops
be sure to use unfiltered, non-pasteurized natural honey, locally sourced
the later you add the honey to the boil, the more pronounced the honey flavor and aroma in the finished product
add Sterling hops at 50 min mark
add honey at 50 min mark at the latest
add Irish Moss at 50 min mark

1 week in primary fermenter
1 week in secondary fermenter
bottle and age for a minimum of 2 weeks

sweet honey aroma, light hop note from the Sterling, pours golden and clear, good initial head that tapers off. powerful sweet honey flavor, crisp dry finish. ABV is high, this beer will sneak-up, tap your shoulder and knock your block off.

Author:

probablyandy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2014 2:18 AM

Notes: Based on
"The Kings Nutz Imperial Nut Brown Ale" from
http://www.homebrewtalk.com/f67/kings-nutz-imperial-nut-brown-ale-134818/
but with a bit more kick.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 3/10/2015 2:24 PM

Notes:

Author:

Ricardo Hahn

Boil Size: 82 Litres

Boil Time: 70

Boil Gravity: 1.057

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2018 12:06 AM

Notes: https://beerrecipes.org/Recipe/9117/german-schneider-tap-5-clone.html

http://beersmithrecipes.com/viewrecipe/290105/german-schneider-tap-5-clone

https://schneider-weisse.de/en/node/52

47% trigo
41% pale
12% Melano

8,2%
40IBU
OG 1088
FG 1029
Tradition e saphir

Author:

NathanAlesBrewery

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

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: 10/5/2012 1:18 AM

Notes: Bring 9 qts of water to 173 degrees, then pour over the grains in mash tun. Overall temp should drop to about 154. Stir then let rest for 60 min. With 20 min left, bring 7 qts sparge water to 170 degrees. Drain mash tun then rinse with sparge water, ending with about 3.5 gallons for boil.

Author:

OVBrewer

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 10:53 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2017 6:17 PM

Notes: Shooting for a slightly bigger and hoppier version of Bohemia Large. Based on Jamil Zainasheff's award-winning Bohemian Pilsner recipe.

Author:

square toast

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2016 10:32 PM

Notes:

Author:

Porterhill

Boil Size: 4.01 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2023 12:43 AM

Notes: Budweiser is produced using barley malt, rice, water, hops and yeast. The brewing happens in seven steps: milling, mashing, straining, brew kettle, primary fermentation, beechwood lagering and finishing.[46] It is lagered with beechwood chips in the aging vessel. While beechwood chips are used in the maturation tank, there is little to no flavor contribution from the wood, mainly because they are boiled in sodium bicarbonate (baking soda) for seven hours for the very purpose of removing any flavor from the wood. (Found on Wikipedia)

Brew #1, everybody really loved it, trying another batch. I did use the Beach like the Wikipedia said to. Used about 1/2 pound of finished beach.

Brew #2, 11/8/2023, making 5 gallon batch. Hallertae Hops went bad, using 1oz US Saaz Alpha 6.5%. Will be using 1 pound of the finished beach.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 14.2

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2017 9:05 PM

Notes: More or less the juicy bits recipe:
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

For a 24L batch the oats content works out to 1 2lb/1.19kg quaker oats box.

Add 60g (2.5g/L) dry-hops during active fermentation whenever that happens.

Author:

Wurst Brauerei

Boil Size: 31.4 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

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: 10/17/2017 12:44 PM

Notes:

Author:

octopussy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 85

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: 1/30/2016 4:53 PM

Notes: roast the pineapple until caramalized

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:

NarcolepZZZZZZ

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2014 1:10 PM

Notes: Steep for 30-60 minutes at 160.

This resipe is set for 1 gallon. To easily upscale to whatever batch size you like, simply multiply by the number of gallons because I hate divison.

Author:

wmschm

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/11/2013 5:23 PM

Notes:

Author:

Rodrigo Wantuk

Boil Size: 21 Litres

Boil Time: 45

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 1:54 PM

Notes: 1. Tratar 10 Litros de Água conforme target para Light Lager, favorecendo pouco corpo e pouco amargor.
2. Elevar os 10 litros para uma temperatura de 45ºC e então adicionar os maltes.
3. Manter a temperatura em 42ºC durante 10 minutos para a primeira rampa de temperatura, a beta-glucanase, cujo objetivo é diminuir a viscosidade do mosto devido a grande concentração de cereais não maltados.
4. Elevar a temperatura para 50ºC e manter durante 15 minutos, onde a ação das proteases estará ocorrendo na chamada parada proteica, cujo objetivo é quebrar as cadeias maiores de proteínas (devido a alta quantidade de trigo), diminuindo assim a viscosidade e corpo da cerveja.
5. Faltando pouco tempo para acabar a proxima etapa, tratar mais 13 litros de água e elevar eles a temperatura de 80ºC, preparação para a lavagem dos grãos após o mash-out. Nosso objetivo é utilizar 11 litros apenas, mas seguiremos adicionando até ter uma OG pré-boil de aproximadamente 1.031.
6. Elevar a temperatura para 64ºC e manter por, pelo menos, 50 minutos, sempre fazendo o teste do Iodo. Beta-Amilase irá transformar o amido em maltose, o alimento para as leveduras. Após os 50 minutos, ou o teste do iodo estar quase bom, subiremos a temperatura para 68 graus nessa reta final, para não deixar a cerveja totalmente sem corpo.
7. Uma vez passando pelo teste do Iodo, elevar a temperatura a 78ºC (não passando 79ºC de forma nenhuma) e manter por pelo menos 12 minutos, para a inativação das enzimas.
8. Realizar o sparge (caso não tenha feito fly-sparge) e então a lavagem dos grãos, adicionando agua tratada a 80ºC até atingir uma OG pré-boil de aproximadamente 1.031, o que nos dará uma OG de aproximadamente 1.046.
9. Realizar a fervura normalmente, 60 minutos devem bastar, onde a primeira adição de lupulos será aos 15 minutos de fervura, 45 minutos para a conclusão. A proxima adição de lupulos será faltando 30 minutos para o fim da fervura.
10. Faltando 10 minutos para o fim da fervura, adicionamos a semente de coentro, triturada.
11. Faltando 5 minutos para o fim da fervura, adicionamos em uma hop bag as raspas de lima e de limão, e o capim limão. Adicionamos também, fora da hop bag, 1/2 unidade de Whirfloc.
12. Ao desligar o fogo, aguardar 10 minutos com panela fechada antes de tirar a hop bag com as raspas e ervas. Após aguardar os 10 minutos, faremos um Whirpool vigoroso com o mosto ainda quente.
13. Após feito o Whirpool, aguardaremos pelo menos 10 minutos (com o mosto tampado) e então iniciaremos a resfriar o mosto utilizando um chiller de contra-fluxo + gelo com o intuito de baixar a temperatura o mais rapido possível, em menos de 10 minutos.
14. Após atingir nosso target de 23~26ºC (Iniciando fermentação em temperatura alta), inoculamos um fermento previamente hidratado (WB-06) e levaremos o fermentador a geladeira, regulada em 21ºC durante os primeiros dois dias.
15. No terceiro dia de fermentação, abaixaremos a temperatura para 20ºC e assim seguirá até o termino da fermentação primária (duas semanas, FG estabilizada).
16. Fermentação secundária a 25ºC durante 3 dias, incrementando 1,5ºC/dia.
17. Cold Crash, geladeira no máximo (limite de 0ºC, na pratica será algo em torno de 6ºC) por, pelo menos, duas semanas. Iniciado o processo de maturação + Cold Crash.
18. Passadas as duas semanas de maturação (minimo), a cerveja será envasada com uma quantidade de 8g/Litro de açucar para primming durante pelo menos 10 dias, a temperatura ambiente.
19. Passado os 10 dias, só gelar e aproveitar a Lemon Soul Witbier.

Obs.: A FG desta receita está abaixo do aceitável na categoria WitBier, porém isso resultará numa elevada Drinkability, que é o real target da receita.