Homebrew Beer Recipes | Page 6861 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/17/2021 9:34 PM

Notes:

Author:

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 111.4 g

Creation Date: 9/16/2023 4:39 PM

Notes:

Author:

Buddy Brew

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: 68 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 11/4/2022 8:12 PM

Notes: Acual:
OG = 1.053
FG = 1.015
ABV = 5.0
IBU = 45

This batch was better than Buddy Stash Hazy Juice (2)

Author:

Hop Hands Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 75

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: 9/10/2022 6:06 PM

Notes:

Author:

Brewersfriend79

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

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: 5/18/2022 8:52 AM

Notes:

Author:

Brewing Fox

Boil Size: 26.69 Litres

Boil Time: 105

Boil Gravity: 1.03

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: 3.2 bar

Creation Date: 11/26/2021 5:07 AM

Notes: ## LACTO STARTER

- 5 capsules Swanson Plantarum probiotic in 1 liter of 1.040 wort fermented in high 25C. 36-48 hrs. Check pH to confirm health. Should be in the 3.6, with a clean sour yoghurt like taste. Loosely al foil the top.

http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources

## HOPS

Target 8 IBUs

## WATER PROFILE

https://www.brewbeerblog.com/2020/04/02/award-winning-homebrew-recipe-berliner-weisse/

## PROCESS

- mash
- boil 15
- sour in kettle, until pH is 3.0-3.3, temp control at 30 C
- boil 90, hops at 30

## RECIPE

https://beerandbrewing.com/make-your-best-berliner-weisse/
http://sourbeerblog.com/designing-brewing-berliner-weisse/

## FRUIT

Adding cherries. 2.5kg of fruit. Remove stems, clean, freeze, thaw, adding to fermenter in a bag when fermentation slows down. At least 1 week in fermenter.

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:

Doctor Jay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 74

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: 4/16/2021 7:35 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

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: 11/16/2016 11:17 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/6/2020 2:26 AM

Notes: A slightly dialled back (ABV) version of the Dream Crusher NEIPA, trying out Strata hops instead of Amarillo for hopefully a tropical pina colada sort of vibe. (First version got a 15 g Citra keg hop, should try 15 g Strata in this one)

Batch # 1 - 12/7/20 - (Eff.: 59%, Att.: 59%, ABV: 6.7%)
- Pre-boil volume - 26 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
OG: 1060 (refract.) 1057 (Tilt)
Ingredients:
Joe White Raw Wheat
Ferm temp. (C): 18.5 - 20, Lallemand Brewing New England American East Coast Ale Yeast (x2 re-hydrated in 200 ml water with a hint of Fermaid AT)
18/7/20 - SG: 1009 (Tilt), dry hopped.
21/7/20 - SG: 1008 (Tilt), cold crashed.
23/7/20 - Kegged and carbed at 30 psi for 3 min, keg hopped with 15g of Strata hops in a hop sock. Left on 30 psi over night.
3/8/20 - Keg tap leaked and lost about 6 L to the bottom of the keezer. The hop sock the keg hops were in has leaked a bit and given the head a slight green tinge, nothing crazy but try a tighter weave one.

Notes from Dream Crusher NEIPA (Original beer)
- Really vigorous boil bought batch vol down to 21 L, back off boil next time.

Author:

Phillter

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.19 bar

Creation Date: 1/15/2020 5:40 AM

Notes:

Author:

Bcheek1327

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 12/31/2019 6:19 PM

Notes: Might swap out belle saison for a similar attenuating house blend

Author:

KarlJohnson

Boil Size: 7.5 Gallons

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: 11/22/2019 3:06 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 10/23/2019 7:48 AM

Notes:

Author:

Bren85

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 100

Creation Date: 7/5/2019 12:25 PM

Notes: Mash in at 150–152°F (65–67°C); rest for 30 minutes to 1 hour, until conversion is complete. Sparge at 169°F (76°C). It is important to not over extract polyphenols from malt husks for Brettanomyces to metabolize.

This beer will take roughly six weeks from brew to finish with the Brettanomyces yeast. Plan accordingly for dry-hopping because too long on dry hops will add grassy green notes. Wait to dry hop until the gravity is about 1.006. Yakobson is acutely aware of the symbiotic relationship between Brettanomyces yeast and some hops compounds. The bright aromas typical of Equinox—citrus, tropical fruit, and pine—will be prominent when 366 Extra Brett Pale Ale is young. “As the beer ages, the aromas will be protected by Brettanomyces from excessive oxidation and new aromas and flavors come out,” he says. “This is where floral lavender and citrus zest-like qualities are played up by the Brettanomyces and secondary metabolites, which are produced with further aging.”

Author:

KpaZzeto

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 71

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: 11/11/2018 8:42 PM

Notes:

Author:

Julio_Moraes

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: InvertSugar

Priming Amount: 200 g

Creation Date: 10/19/2018 1:22 AM

Notes: Aquecer a água até 55ºC;
Programar as rampas de temperaturas;
Adicionar o malte;
Após o processo de mosturação, retirar o cesto com o malte e aumentar a temperatura para fervura;
Após 15 min da fervura adicionar o malte;
Fever por 60 min;
No final da fervura, resfriar;
Fazer o whirpool e deixar em repouso por 15 min;
Transferir para o fermentador e inocular coma a levedura.

Author:

Tim Dewald

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

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: 7/24/2018 2:02 AM

Notes:

Author:

Boil Size: 24 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: N/A

Priming Amount: N/A

Creation Date: 3/18/2022 1:55 PM

Notes:

Author:

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.21 psi

Creation Date: 6/11/2023 11:09 PM

Notes: Brewed as a “clone” of Overflow’s Roger That Extra Pale Ale. My version ended up with a higher ABV and larger malt backbone. This notwithstanding, I feel it was a decent clone effort. Will definitely brew again. Highly drinkable.