Homebrew Beer Recipes | Page 6411 | Browse 310,000+ at Brewer's Friend

Author:

Timber Ryan

Boil Size: 6.95 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2020 10:23 PM

Notes: OK to use Wyeast1056, S-05, WLP001 as well.
Subbing Willamette for Glacier due to availability.
Moved some hops to 30min vs all at 60min. Adding 0.5oz extra Fuggles.

Author:

Avant Garden Brews

Boil Size: 17.55 Litres

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2024 12:17 PM

Notes:

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2021 7:33 AM

Notes:

Author:

fiferaustin@gmail.com

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2021 12:25 AM

Notes:

Author:

Rhynomac

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.092

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2021 9:55 PM

Notes:

Author:

The Green Man

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 107.1 g

Creation Date: 9/18/2021 9:20 AM

Notes: Vorlauf added to usual routine.
OG 1.056 (after adjusting for temp)
18c for first three days. Free rise over next four days to 24c. Holding at 24c for rest of fermentation.
In Primary for 3 weeks.
FG 1.006. 40 bottles. Used filter to decant to bottling bucket with sugar solution in.
6.56%. Sample tastes great. Will be a good one.

Author:

Meatwad

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2021 12:19 PM

Notes:

Author:

Phillter

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2020 2:50 AM

Notes: 12/19/2020: PB: 1.058, OG: 1.065 16.8B
12/25: 9B, 1.015
12/27: 9B, 1.015, 6.85% ABV
Carbed @ ~2.6bar for 14 hours

3/29/2022: Using Strata, Southern Passion, and Rakau.
PB: 1.056 OG: 1.065 16.8B
4/1: 10B (1.021), add dry hops (Str50g/SoP50g/Rak30g)
4/5: 9B (1.015), still a good head of krausen...I guess I'll leave it for a few more days
4/8: 8.5B (1.012) 7.25%

Author:

eklaassen

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 76 ° F

Priming Method: Honey

Priming Amount: 5.3 oz

Creation Date: 6/23/2020 7:28 AM

Notes: Pitch 3724 + 565 in primary.

When krausen dies down pitch to primary carboy the LAB, Brett, and honey. Use a citrus-y honey.

Dry hop for final 14 days in fermenter before bottling. Never rack beer from initial fermenter so that the Bretts have substrate to feed on over a significant amount of time in the fermenter. Dry hops should be added around a month in.

Author:

Sir Hodges

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.172

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2020 9:24 PM

Notes:

Author:

Monado

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 8/19/2017 6:03 AM

Notes:

Author:

mooney62

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: White Cane Sugar

Priming Amount: 104.1 g

Creation Date: 5/25/2019 12:04 PM

Notes:

Author:

shrob

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2019 1:27 PM

Notes:

Author:

wmpontbriant@aol.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2019 5:22 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 11/25/2018 3:47 PM

Notes:

Author:

Im_A_Little_TeaPot

Boil Size: 28.5 Litres

Boil Time: 45

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2018 8:53 AM

Notes:

Author:

msal

Boil Size: 6.42 Gallons

Boil Time: 20

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Keg - Force Carb.

Priming Amount: N/A

Creation Date: 7/29/2018 3:34 PM

Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Author:

N0mad

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: sucrose

Priming Amount: 3 oz

Creation Date: 6/2/2018 7:02 PM

Notes: Single infusion mash at 154°F., using 1.5 qts water per pound of grain. Sparge to collect 7.5 gallons of wort.

Add hops at beginning of 60-minute boil. Add orange peel and coriander in last 10 minutes of boil.

Chill wort, pitch yeast starter, and ferment at 65°F. for one week, then transfer to secondary for two weeks.

Bottle with priming sugar and condition for two weeks. Optional: serve with a slice of orange.

If you want a more traditional interpretation, substitute Wyeast 3942 for the strain listed in the recipe

Author:

Espaulder

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Dexterose

Priming Amount: 203 g

Creation Date: 5/1/2018 9:55 PM

Notes: Brew in a bag procedure:

1. Heat 12.9L (3.4gal) of strike water to 164°F (73°C)
2. Add grains in muslin bag
3. Stabilize the grain bed at 66°C (150°F) and hold for 60 minutes.
4. Remove the muslin bag and transfer to another vessel.
5. Hang or squeeze out the bag to extract coagulated sugars. Add runnings back into the wort.
6. Sparge with 9.9L (2.5gal) boiling water to bring mash bed up to 76°C (168°F). Add runnings back into the wort & top up with clean water to reach the boil volume of 20.8L (5.5gal)
7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list.
8. Cool to 21°C (70°F)
9. Oxygenate and pitch the yeast.
10. Ferment for ~14 days while slowly ramping the temperature up to 24°C (75°F). Wyeast 3944 is notoriously slow fermenting, don't be surprised if it takes 3 weeks to hit FG.
11. (Optional) Transfer to a secondary and condition for 14 days.
13. (Optional) dry hop with full-leaf hops 5-7 days before racking.
12. Bottle or keg, condition for 2-3 weeks before drinking.

When brewing with orange zest, use a citrus zester to peel the very surface of the skin and avoid digging deep into the white pith as it is bitter and lacks citrus character. Measure the zest by weight, targeting about one to two ounces (28 to 57 g) in a 5-gallon (19L) batch.

Whirlpool hopping should be done below 71°C to prevent isomerization and bittering. Whirlpool hop utilization is set to 0% as it shouldn't have any noticeable effect on the overall bitterness. We're going for aroma here, not extra IBU.

Dry hopping is optional, but imparts a ton of fruity citrus aroma's that complement the orange and coriander and Witbier yeasts.