Homebrew Beer Recipes | Page 8172 | Browse 320,000+ at Brewer's Friend

Author:

Basement Brewing Aotearoa

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.77

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: 9/1/2020 10:20 PM

Notes: Treat HLT for mash with 1/2 tsp Epsom and 3 tsp Gypsum.
Mash start 0900 a little hot at 68C drop with cold water to 66C.
Start recirc at 1015 - a bit grain stuck to start took a bit to clear but running fine by 1020. 1020 mash temp 66C - HLT temp 73 take up to 80C. 1040 HLT temp 77C - Mash temp 69C, 1045 HLT - 78C , Mash - 70C.
Start run to kettle at 1045 looking richly deep red. Wort temp 64C in Kettle. Fire up gas at 1110 with 47L. 1116 total = 55L and still a good deep amber red colour..
Temps - 1122 - 74C, 1127 - 80C, 1140 - 90C, 1145 - 95C.
Boil at 1152 so 40 mins to get there. Add 30gms Pacific Gem in spider at boil. Add 30gms Southern Cross into spider at 1315 for last 15 mins. Flame out at 1330. Start cooling 2 x coils and 2 x fans at 1330.
47-48ish litres after boil ( 49 total minus 1-2 Litres for Coil )
Add 50gms Taiheke into kettle at 86C at 1338. 75C at 1342, 60C at 1350, 50C at 1356, 35C at 1410, 30C at 1416, 25C at 1430, 21C at 1440, 16C at 1504. Stop all cooling 1505.
Start runoff to F1 at 1510 Collect 22L
Start runoff to F2 at 1650 Collect 22L
OG 1048 = 75%.Pitch yeasts ( F2 M36 ) at 1800, ( F1 S04 ) at 18.15.
Go well Brew 43.
Thursday 3/9 0840 F1 ( S04 ) bubbling along nicely, nothing yet from F2. 1530 F2 just starting to bubble every 20 seconds or so?
Friday 4/9 F2 bubbling nicely every 1-2secs. Good smells from both.
Saturday 1100 F1 bubbling stopped Gravity 1014-5 tasting very smooth lift fridge temp to 22C for D Rest. F2 still bubbling every 2 secs tasting smooth light and slightly hoppy - still murky with yeast activity.
Sunday 6/9 F2 bubbling has stopped and looking clearer - Gravity 1018 - raise fridge temp to 21C. Tasting very similar to F1.
Tuesday 8/9 - F1 down to 4C and tasting really good. F2 at 20C also tasting really good so drop fridge temp to 3C.
Wed 9/9 - Runoff F2 to Keg5 collect 19L and 2 x 750ml & 1x 500ml bottles total 21L. FG 1012-1014. Taste great.
Wed 9/9 Runoff F1 to Keg 6 collect 19L and 3 x750ml Bottles. Tasting good, unable to get FG. Save yeast.

Author:

TigerDave

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 9.09 psi

Creation Date: 9/8/2024 6:03 PM

Notes: From MoreBeer website:
https://www.morebeer.com/products/flash-brewing-german-hefeweizen-5-gallon-beer-recipe-kit-boil-making.html

Description

Flash Brewing™ Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment.

This German-style Wheat Beer recipe allows Hefeweizen yeast to shine at the forefront of the flavor profile

Flavored with Hallertau pellet hops
Estimated ABV: 4.9%
Estimated IBUs: 15
Makes 5 gallons of finished beer

German Hefe Flash Brewing™ Kit
This German-style Wheat Beer has a lovely blond color and a distinctly hazy appearance in the glass. Using 100% Bavarian Wheat malt extract and a dash of German Hallertauer hops provides just enough bitterness and hop flavor to balance the malt and yeast character. Our German Hefeweizen is a customer favorite!

Flash Brewing™ Kits
Introducing MoreBeer!'s Flash Brewing™ Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home.

Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing™ eliminates the need to boil. Our Flash Brewing™ malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you.

If you want to read more about the development of Flash Brewing at MoreBeer! or have more questions please read our Frequently Asked Questions.

Equipment Required for Flash Brewing™
Flash Brews can be fermented in any wide mouth 6 or 7-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 7-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, click here.

Includes:

German Hefeweizen Flash Malt™: 5 lbs
Hallertau Hops: 1 oz
HopBite™: 15 IBU Shot
Fermentis WB-06 Dry Yeast
Flash Brewing™ Instructions

Author:

Boil Size: 380 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 3/24/2023 12:58 AM

Notes:

Author:

Boil Size: 5.78 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2022 2:36 PM

Notes:

Author:

Damo New Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/18/2022 2:46 AM

Notes:

Author:

jspirko

Boil Size: 2154.92 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

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: 4/17/2022 12:04 AM

Notes:

Author:

taterbrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 7/17/2021 12:28 AM

Notes:

Author:

Kabbooom

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.7

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: 6/19/2021 11:19 AM

Notes:

Author:

Grayson14

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.033

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: 3/16/2021 11:02 PM

Notes:

Author:

S. Armantrout

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 10/18/2020 2:10 AM

Notes:

Author:

Mzlsimsmzl

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

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: 9/25/2016 12:49 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2020 1:47 PM

Notes: Loosely based on Lord Crouchback's Special Bitter - English Pale Ale from John Palmer's "How to Brew" but adapted based on locally available ingredients.

Using cooked polenta (500g dry) instead of flaked corn.

Yeast is actually Lallemand / LalBrew Nottingham high performance ale yeast but I didn't have enough info to add it to the catalogue.

Author:

André Rinnert

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 122.2 g

Creation Date: 5/1/2020 4:14 AM

Notes:

Author:

Boil Size: 76 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2020 11:16 PM

Notes:

Author:

Mark_C

Boil Size: 8 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: N/A

Priming Method: co2

Priming Amount: 51.65 psi

Creation Date: 10/18/2019 1:20 AM

Notes: Strike grains with 3.5 gal of water at 164 °F
Mash at 152 °F for 60 min.
Vorlauf and lauter 2 gal in your first runnings.
Add 5 gal of sparge water at 168 °F.
Vorlauf and lauter 5 gal in your second runnings.
Your combined runnings should be 6 gal.

Author:

Marky Jensen

Boil Size: 12.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/4/2019 2:54 PM

Notes:

Author:

Spong

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2019 2:15 AM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 68

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: 3/5/2019 8:03 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

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: 6.3 ounces

Creation Date: 1/3/2019 8:43 PM

Notes: Original Gravity: 1.049
Final Gravity: 0.998
ABV: 6.7%
IBU: 23
SRM: 3.5

Crush the base malts as you normally would. If you are using the black malt, mill it separately and finely. The small amount of black malt can improve clarity at the expense of a bit of extra color (around 1 SRM). The flaked adjuncts do not need to be milled.

Mix grains and adjuncts and mash in at 150°F (66°C) with 13.5 qt. (12.8 L) of water. Stir the mash every 5 minutes or so if it is possible to do so without losing heat. Take periodic iodine tests and mash out when you receive a negative result. Recirculate the wort until it runs clear or you have recirculated more than 10 qt. (about 10 L). Run off and sparge with water hot enough to maintain a grain bed temperature of 165–168°F (74–75°C). As you run off, do not let the pH of the runoff exceed 5.8. (You may need to collect less than 6 gal./23 L.)

Add water, if needed, to the kettle to yield enough wort to achieve 5 gallons (19 L) after a 90-minute boil. Boil for 90 minutes, adding bittering (Mosaic) hops for the final 60 minutes of the boil. Add the Irish moss and yeast nutrients with 15 minutes left in the boil. After knockout, add whirlpool hops and let steep for 10 minutes before chilling the wort.

Chill the wort and transfer it to your fermenter. Aerate thoroughly and pitch yeast from yeast starter. Ferment at 68°F (20°C). When fermentation is winding down, at around 5–6°P (1.020–1.024), add the enzyme. When terminal gravity is reached, rack beer to secondary fermenter containing the dry hops in a mesh bag.

Dry hop for 7–10 days, and then prepare a PVPP solution by dissolving the powder in as small an amount of water as you can manage: a couple of ounces (about 60 mL) should be plenty. Remove the dry hops and swirl the beer gently. Without splashing, stir the PVPP gently into the top layer of beer and re-affix the fermentation lock. Let the beer sit for at least 6 hours or overnight before racking to a keg or bottling bucket. Carbonate to around 3 volumes (6 g/L) of CO2. If you bottle condition and fermented at 68°F (20°C), use 6.3 oz. (170 g) of corn sugar to prime the bottles.