Homebrew Beer Recipes | Page 6434 | Browse 320,000+ at Brewer's Friend

Author:

Etownpaul

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 27.24 psi

Creation Date: 11/28/2020 7:00 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 140 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 70

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: co2

Priming Amount: 1.31 bar

Creation Date: 6/30/2023 10:36 AM

Notes: Collab with Güschu 58 Braui / Burg Braui

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:

Cy Henley

Boil Size: 40 Gallons

Boil Time: 150

Boil Gravity: 1.072

Efficiency: 80

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: 3/23/2023 3:39 PM

Notes: The long boil....

The water is carbon filtered. The report above is an average municipal water report.

Author:

Olive Street Brews and Meads

Boil Size: 8.2 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 5.14 psi

Creation Date: 7/14/2022 4:47 PM

Notes:

Author:

Ruizico

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

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: 5/28/2022 5:45 PM

Notes:

Author:

Dukeoprunz

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.3 oz

Creation Date: 4/24/2022 6:38 PM

Notes:

Author:

pflynnku

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.45

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: 4/12/2022 8:33 PM

Notes:

Author:

Stoney Oaks Brew Pub

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2021 1:33 PM

Notes: Mash at 144 F/40 minutes, 160 F/30 minutes at 50% power
Ferment at 65 F and increase at 1 F/day to 72 F as fermentation slows.

Author:

Douglas Thompson

Boil Size: 3.5 Gallons

Boil Time: 120

Boil Gravity: 1.03

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: dextrose

Priming Amount: 2.5 oz

Creation Date: 1/20/2021 2:31 AM

Notes: from BYO.com

1 week primary
1 week secondary
2 weeks bottle conditioning

Author:

DerbyshireNick

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2017 6:02 PM

Notes: Carafa NOT USED. Only in recipe to show colour. Weyermann Sinamar used @ 24.65ml to provide 10.9 EBC to a 19L Keg. Any remains of the 21L batch bottled without colour adjustment.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 9/6/2020 10:27 PM

Notes: SG: 1.05
FG:

Author:

donop12

Boil Size: 19 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 69

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: 4/10/2019 7:51 PM

Notes:

Author:

Smoore5

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 4/8/2019 3:27 AM

Notes:

Author:

DaveyH

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 76

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2018 6:37 PM

Notes:

Author:

Boil Size: 230 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 69

Mash Thickness: 3

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: 11/13/2018 7:38 PM

Notes:

Author:

pym9

Boil Size: 45.22 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 11:45 PM

Notes:

Author:

Skinny

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: N/A

Creation Date: 11/7/2018 12:51 AM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2018 4:46 PM

Notes:

Author:

Tunfæsk

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 3.7

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: 12/5/2017 10:01 PM

Notes: If Nottingham not available, can use S04 or better Wyeast - Denny's Favourite 50 1450