Homebrew Beer Recipes | Page 1139 | Browse 325,000+ at Brewer's Friend

Author:

IsoldesKnight

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 5:54 PM

Notes:

Author:

Brock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2015 11:19 PM

Notes: Bump up, fermentation temp. 1 F every day until 70 F.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.354

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: 9/6/2019 3:25 PM

Notes:

Author:

almost90

Boil Size: 25 Litres

Boil Time: 80

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 3:13 PM

Notes:

Author:

Tobias LK67

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 74.6

Mash Thickness: 2.5

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: 9/15/2015 4:16 PM

Notes:

Author:

marcoszambon

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2016 7:29 PM

Notes:

Author:

torstein

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 10/9/2012 9:35 AM

Notes:

Author:

hapazard

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 3.1

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: 3/18/2017 3:33 PM

Notes: OG 1.075 at 24L

Author:

BBQ-N-BREW

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 3:38 PM

Notes: Hopstand is 2 stages of equal amounts. 1st addition @ flameout, chill to 160 and add second addition. Let steep for 30 min, stirring every 5 min.
Dry hop is 2 stages of equal amounts. 1st addition on day 3-4 of fermentation and second addition 4-5 days later. Allow 2nd addition 4-5 days contact time prior to kegging. Cold crash overnight if desired prior to kegging.

Author:

Barter & Trade

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 79

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: 5/4/2024 7:37 PM

Notes:

Author:

AnokaBrewer

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2020 3:09 AM

Notes:

Author:

Neidigbräu

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 7/29/2019 4:42 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.6

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: 3/13/2018 11:01 AM

Notes:

Author:

WAWooldridge

Boil Size: 7.38 Gallons

Boil Time: 75

Boil Gravity: 1.023

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2017 8:17 PM

Notes: Overall Impression: A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.
Aroma: Low to moderate oak wood smoke is the most prominent aroma component, but it can be subtle and complex. A low spicy, herbal, or floral hop aroma is typically present and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur is optional.
Appearance: Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly knit head with fantastic retention is distinctive. Murkiness is a fault.
Flavor: Moderately low to medium oak smoke flavor up front, which carries into the finish; the smoke can be more robust in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to solid bitterness is readily evident, which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present—dry, crisp finish. No sourness.
Mouthfeel: Light in body, with a crisp and dry finish. Carbonation is relatively high and can add a slight carbonic bite or prickly sensation—no alcohol warmth.
Comments: Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer) and known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries and some beer literature and traditionally made using a multi-step mash, a long boil (~2 hours), and multiple ale yeast strains. The beer is never filtered, but Isinglass is used to clarify before bottle conditioning and is traditionally served in tall conical glassware to accommodate the vigorous foam stand.
History: It developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). In the late 19th and early 20th centuries, its fame and popularity rapidly extended to other parts of the world. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of incredible popularity.
Characteristic Ingredients: Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate—traditional Polish, Czech, or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate.
Style Comparison: Similar in strength to a Berliner Weisse, but never sour and much more bitter. It has a smoked character but is less intense than in a Rauchbier. It has lower gravity than a Lichtenhainer but is more bitter and not sour. It's more bitter than a Gose, but no salt and spices.
Vital Statistics: OG: 1.028 – 1.032
IBUs: 20 – 35 FG: 1.006 – 1.012
SRM: 3 – 6 ABV: 2.5 – 3.3%
Commercial Examples: Live Oak Grodziskie
Tags: session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke

Author:

Darep

Boil Size: 11 Litres

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: Table sugar

Priming Amount: N/A

Creation Date: 4/14/2017 2:46 PM

Notes: Making my own version of the super-tasty Balter XPA.

Centennial, Citra & Amarillo mentioned on Untappd, Instagram and some interview as the hops. According to an article in "Froth" newsletter from Feb 2017 Scott says there is "no crystal malt".

https://scontent-arn2-1.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/12556070_1516702718624828_1889690592_n.jpg

Author:

WI-Brew

Boil Size: 4.75 Gallons

Boil Time: 70

Boil Gravity: 1.03

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 4:05 AM

Notes: Guessing the PPG for Ashburne Mild is wrong on Brewer's Friend. Should probably be 36-37 (though I mashed relatively low)

Recipe turned out great. Dry, really chocolatey (Fawcett Pale Chocolate is my new favorite malt). Would probably make this exactly the same. Perhaps a little crystal malt, though it seems the mild malt takes the place of that along with the brown malt.

Author:

BBQ-N-BREW

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 11:38 AM

Notes:

Author:

shaun_running

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.5

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: 8/6/2015 11:17 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2014 11:18 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 9:56 PM

Notes: