Homebrew Beer Recipes | Page 8237 | Browse 295,000+ at Brewer's Friend

Author:

Boil Size: 48 Litres

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 62

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: 1/18/2021 10:37 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:

jonamg83

Boil Size: 46.75 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2023 1:18 PM

Notes:

Author:

Michael_biab

Boil Size: 13.46 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2022 7:57 PM

Notes: Scaled up version by XXXX
To hit 11 Gallons final volume for 2 people to have 5.5 gal each
All grain/Biab for much of the batch and 9 lbs liquid malt extract

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:

The23Jaker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 50

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/21/2022 1:43 AM

Notes:

Author:

hobosteaux

Boil Size: 13.75 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2021 6:01 AM

Notes:

Author:

david@gnomebrewshop.com

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 7/17/2021 8:20 PM

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:

Rist4Fun

Boil Size: 30.3 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 3.29

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2021 12:02 PM

Notes: Petite says 66 IBU in their recipie. I guess my hops had a bit higher Alfa. 79 IBU was a bit much, but the beer was still great. I have reduced Centennial 30m hop from 50 to 33g for next time out.

NB!
Wheat and Oat may need finer milling than barley.

I use 2l starter with BE-256.

Author:

Dalegriffin

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/19/2015 1:08 PM

Notes:

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:

fireguy1971@gmail.com

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

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: 9/5/2020 5:21 PM

Notes: This beer turned out great. My brewing partner said this needs to be a regular brew. The rye complements the hops perfectly.

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:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 5/7/2020 12:00 AM

Notes: my first new recipe in years. it feels great.

Author:

Therealmccoy3

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 12/25/2019 5:38 PM

Notes:

Author:

tsalmi

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 67

Mash Thickness: 4

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: 8/6/2019 10:39 PM

Notes: After mashing boil for 20 mins without hops. Transfer to second vessel and let cool down to 25-30C. Pitch lactobasillicus. Hold temperature until ph is 3.45-3.5.

Transfer back to kettle and boil for 90 minutes. Add hops at 30 mins. Dillute until OG 1.031. Cool down to 18C and transfer to fermenter. Oxygenate and pitch Kölsch yeast.

Author:

Gnarchar

Boil Size: 9.79 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2018 9:01 PM

Notes:

Author:

Bature Brewery

Boil Size: 120 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 9:26 AM

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.