Homebrew Beer Recipes | Page 8204 | Browse 295,000+ at Brewer's Friend

Author:

Boil Size: 7.56 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/23/2020 11:15 PM

Notes:

Author:

FRIAR TUCK

Boil Size: 28.1 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10 bar

Creation Date: 5/13/2023 3:13 PM

Notes: Boundary Road Brewery

Brewer notes:

Stolen Base stats

IBUs: 65
MALTS: Ale/Caraamber/Crystal
HOPS: Pacific Jade/Pacifica/Cascade/Zythos
MASH TEMP: 63
BOIL TIME: 90
ABV: 8%

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 69

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: N/A

Creation Date: 5/9/2023 4:53 PM

Notes: ===============
5/10/2023
came out high on volume and a little low on OG. high volume is probably good since i will lose some to the fruit. considering adding some DME to boost the gravity but worried about the color being impacted. not sure how much color impact it could have either with the fruit.

if nothing done, it could potentially be a 4.5% beer depending on how much it gets diluted from the fruit...is that ok?

===============
5/9/2023
about to brew again for memorial day. not really changing anything on this, except will use frozen thawed blended peach puree.

===============
752022
Used 1.5L boiron peach puree at high krausen. Realy has good peach aroma and the flavor matches the mood of the beer which is light. It could probably use more peach, full 2 cartons or maybe 3.

================
6112022
Brew day did not have hallertau mittelfruh subbed citra noble
===============================
5/13/2021
repurposing bordeaux / run it back for a peach wheat for runnerteal 2022.

changing to use belgian s-33 although prob could use us05 since i have some.

===============================
5/13/2021
brew day.
last night i spilled a bit (maybe 1/2 pound?) of wheat on the floor, replaced it with half pound of 2 row. im going to leave the recipe as it was originally because i dont know exactly how much wheat was spilled. probably minor detail.

also axed the phosphoric acid in lieu of acid malt

updating recipe yeast - used to be witbier but i decided to go manchester this time. witbier phenols maybe dont go with raspberry and i was using manchester for blueberry earlier this week anyway.
===============================
5/3/2021
dusting off this recipe for the uncap hang suite project. only thing im changing is adding our tap water to the profile and will prob need to adjust pH

===============================
?? 2019
I just realized I accidentally added 1 more lb wheat that I was supposed to use for another beer. Adjusted the recipe to include it and adjusted efficiency.

======raspberry wheat mods 5/9/19 ===========
last time i did 1056 which was pretty clean. i think this time ill try something more traditional, there is a wy1010 american wheat? or maybe use one of the german ones....? recipe from wedding beer was wy3333 german wheat.

removing the coriander and orange peel.

also adding 2.5 lbs raspberry. will get frozen, thaw, blend, and add after fermentation is going.

======initial notes 2/21/19===========
pieced together from 1) https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/
2) my extract recipe from last two years : https://www.brewersfriend.com/homebrew/recipe/view/450060/new-mom
3) https://blog.eckraus.com/blue-moon-recipe-clone-extract-all-grain

going more for the blue moon. alternatively was thinking about trying for the super white super hazy allagash white but im not sure teal and nana like that one as much.

Author:

01steve

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: N/A

Creation Date: 5/28/2022 8:43 PM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 62

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 131.1 g

Creation Date: 3/12/2022 12:27 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 69

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2021 5:21 AM

Notes: BREW DAY - Fri 25th Feb

Targets:

OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%

Original source: https://byo.com/article/witbier-style-profile/
Original recipe was 28g hallertau but that would only deliver 15 IBUs. 40g is same as original Belgian blond

Step by Step

Target a liquor-to-grist ratio of about 3:1 by weight and a temperature of 50 °C.
Hold the mash at 50°C for 15 minutes then raise the temperature over the next 15 minutes to 68 °C.
Hold until conversion is complete, about 60 to 90 minutes.
Raise the temperature to mash out at 76°C for 10 mins.
Target pre-boil kettle volume around 25 L and the gravity is 1.039 (9.7 °P).

The total wort boil time is 90 minutes.
Add 40g bittering hops with 60 minutes remaining
Add spices with five minutes left in the boil.
No whirlfloc.
Chill the wort rapidly to 20°C, let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch yeast. Begin fermentation at 20°C,slowly raising temperature to 22°C by the last one-third of fermentation.

When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

ACTUALS
Pitched yeast at 25c not 20c as no other way to further cool
OG was bang on, 1.050
Coriander seed was ground rather than whole or cracked
Fermented in fridge at 20c. Fermentation started within 12 hours but wort at 28/29c and over 30PSI - PRV going off. Couldn't keep temp down. Spunding at 10-12PSI.
Mon 28th Feb - 9:30am (Day 3) - closed spunding at 15PSI. Fridge 19.8c. Wort was still high at c26/27c
PSI continued rising a little to 17/18 PSI
Couldn't keep temp down. Kegged after 7 days, on 4th March.
Dip tube got stuck, churned up wort, trub recombined
Uncorrected FG 1.025
Corrected FG = 1.011 - was targeting 1.010 so, spot on.
ABV 5.28%
Gassed to 16 PSI (at room temp).
First taste - coriander seed bite, quite drying. Orange not detected. Bit grainy. Just needs some time to settle out.

Update 10th March - still in keg at room temp, hopefully trub settling out.

Author:

Boil Size: 36 Litres

Boil Time: 65

Boil Gravity: 1.073

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: N/A

Creation Date: 5/24/2021 4:13 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: N/A

Creation Date: 4/4/2021 4:21 PM

Notes:

Author:

Doghair Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 2/27/2021 7:46 PM

Notes: - 1/2 lb rice hulls to prevent stuck mash.

- Mix together the coriander and orange peel and allow to soak in 1 cup of vodka until time to keg. Strain and add to Keg.

- EZ Water Calculator shows a mash pH of 5.65 with salt additions, not sure why it shows as 4.57 here.

Author:

Flight of the Dodo Brewery

Boil Size: 13.25 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2020 7:56 PM

Notes:

Author:

Boil Size: 61.5 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 10/6/2017 1:37 AM

Notes: Fermentar entre 20 y 25, es decir, a temperatura ambiente.

Gelatinization temp for wheat: Wheat: 136-147 F (58-64 C)

http://www.hoptomology.com/2012/06/27/brewing-a-belgian-style-witbier-using-an-adjunct-mash/

The process for performing the cereal mash phase is as follows:

Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes.
Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!
Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash.

Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).

The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

Author:

8^bit Homebrew

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 8/18/2020 2:44 AM

Notes:

Author:

E. Trotter

Boil Size: 12.2 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2020 6:01 AM

Notes:

Author:

Bobby E

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.061

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: 23.72 psi

Creation Date: 5/29/2020 4:11 PM

Notes:

Author:

chaulmoogra

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: N/A

Creation Date: 4/21/2020 7:12 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/11/2020 6:25 PM

Notes:

Author:

Ward Chillington

Boil Size: 7.84 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.6 oz

Creation Date: 1/19/2020 12:38 AM

Notes:

Author:

andersk

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2019 4:47 PM

Notes: 40°C 15 min.
52°C 20 min.
62°C 30 min.
72°C 20 min.
78°C

Írsky mach 4g, 10 min. do chmeľovaru

Author:

Boil Size: 125 Gallons

Boil Time: 90

Boil Gravity: 1.068

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: 3/13/2019 12:38 AM

Notes:

Author:

DBOYDR

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 86

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2019 4:26 PM

Notes: