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Author:

Fjord & Fjell Nano Brewery

Boil Size: 50.7 Litres

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: 170

Creation Date: 12/14/2016 9:38 PM

Notes: Starter: 2 x 1.5l at 10P (340g DME) for 1-2 days / stirplate

Preboil Gravity: 14.5 (without sugar addition)

Author:

Boil Size: 7.5 Gallons

Boil Time: N/A

Boil Gravity: 1.05

Efficiency: 80

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: 7/16/2021 8:34 PM

Notes:

Author:

Carl Ankers

Boil Size: 1000 Litres

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: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2021 12:41 PM

Notes:

Author:

biravatar

Boil Size: 20.09 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 150.4 g

Creation Date: 5/12/2020 10:47 PM

Notes: Weihenstephanstyle Hefeweissbier

Craft Beer & Brewing Magazine 25.02.2020

As a rule, the brewers at Bayerische Staatsbrauerei Weihenstephan don’t open their books to share exact recipes. However, at our request, Brewmaster Tobias Zollo and Brewing Engineer Matthias Ebner generously agreed to provide a recipe based on the world classic, standard-setting Weihenstephaner Hefeweissbier.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72% OG: 1.051
FG: 1.010
IBUS: 14
ABV: 5.4%
MALT/GRAIN BILL
5.6 lb (2.5 kg) German wheat malt (%60)
1.9 lb (862 g) German pilsner (%20)
1.9 lb (862 g) German Munich malt (5–8L) (%20)
HOPS SCHEDULE
0.18 oz (5 g) Herkules [14.5% AA] at 70 minutes 0.25 oz (7 g) Perle [6% AA] at 65 minutes
YEAST
Wyeast 3068 Weihenstephan Weizen, White Labs WLP300 Hefeweizen Ale, or similar strain.
DIRECTIONS
Mill the grains and mash in at 113°F (45°C), then follow the steps below for this double-decoction mash:
▪ Pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°C), rest another 20 minutes.
▪ Meanwhile, heat the rest of the mash to 131°F (55°C) and hold until first decoction is complete.
▪ Reunite the mash to bring it to about 149°F (65°C). Rest 40 minutes.
▪ For the second decoction, pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°) and rest 15 minutes.
▪ Reunite the mash to bring it to about 162°F (72°C).
▪ Heat the mash to 172°F (78°C) and mash out.
Lauter and sparge to get about 6.6 gallons (25 liters) of wort— or more, depending on your evaporation rate. Boil 70 minutes, following the hops schedule. After the boil, chill to 66°F (19°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 4 days. Optionally, if possible, add 1–2 quarts (946 ml–1.9 l) of fresh, unfermented wort (known as speise). Then ferment another 4 days at 68–72°F (20–22°C) before cooling to 41°F (5°C) for 2 weeks. Package and carbonate to about 3.5 volumes.

Author:

kedili_bira

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 72

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: 12/5/2018 1:02 PM

Notes:

Author:

Stu9158

Boil Size: 18.9 Litres

Boil Time: 10

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 9:37 PM

Notes: Traditional Norwegian farmhouse ale uses pale malts. Although wort is often fermented "raw" (that is, without boiling), this recipe uses a very short 10 minute boil to sanitize the wort and produce some bitterness from the hops.

The malt bill is adapted from my saison recipe. I also use Styrian Goldings hops in my saison, and since most Norwegian recipes I've found don't give much information (the closest says "any central European Nobel hop" should work), so, Styrian Goldings it is.

Except for this iteration (5/11/17), I'll be substituting Hallertau Mittelfruh, added to the mash, and Cascade and Lemon Drop added at the beginning of the boil and at 5 minutes. Remember, this is only a 10 minute boil.

This beer will be fermented warm (80F) with traditional Kveik yeast.

If I could add anything to this recipe, it might be some juniper branches.

Author:

Redleg Ed

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 8/18/2017 10:35 PM

Notes: Scaled & tweaked version of EdWort's Haus Pale Ale recipe. Subbed Centennial for Cascade, and finished with Ahtanum. Will use US-05 vs Nottingham. Will ferment using STC1000+ Quick Ale profile (Pr0)

Pitch < 72°
SP0 72° 12hrs Ramp Down
SP1 64° 72hrs
SP2 64° 24hrs Ramp Up to D-rest & Clean-up
SP3 70° 72hrs
SP4 70° 24hrs Ramp Down
SP5 36° 252hrs (10.5 Days) Crash
Total Days: 19

Author:

Lew's Microbrews

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2017 2:39 AM

Notes: First brew in a Robobrew. Expecting system settings and efficiency to need some work.

Author:

Bruce's Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

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: 6/16/2017 6:06 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 3:30 PM

Notes:

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 90

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2013 1:54 AM

Notes: Pitch Sacc @ 66 hold for 3 days between 68-70,
Ramp temp up to mid 80's. Should finish out in two weeks. Target 1.012.

Rack to secondary pitch brett c and condition for 3-4 weeks. Temp at or below 60 deg.

Author:

mayorbadman

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.75

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: 10/23/2016 7:20 PM

Notes:

Author:

nvs-brew

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

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: 3/21/2016 7:46 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 2:28 AM

Notes:

Author:

swade@penncharter.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 12:58 AM

Notes: 4 vials of WLP004
Start with 8 gallons of 175 degrees water.
Sparge with 165 degree water to get 6.5 gals to kettle.
Bottle with 4oz of priming sugar and age 3 months.
OG=1.090
FG= 1.024

Add 3 gals of 165 degree sparge water and stir well.
Runoff another 6 gals of wort.

Add 1oz of Norhern Brewer hops and boil for 75 mins.
Target OG= 1.040
Add 1 vial of WLP004 and ferment for 2 weeks.
Keg this batch.

Author:

NewfDrool

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 9/12/2015 5:35 AM

Notes: Attempt at a Prairie Artisan Ales Bomb! @ 65IBU and 13%abv.

Ferment out at 68, keg, then add:
6oz Cacao Nibs
24 oz Nordaggios espresso divino espresso bean cold brewed. Maybe more?
3 vanilla beans
3 ancho chili peppers,chopped up.

Soak for a week or so. Carb up, age for a while....

Also, using CalV yeast which doesn't attenuate a whole lot from past experience, so mashing at 152 (or lower) instead of 154+.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 9/9/2015 3:24 AM

Notes: Currently in first week of fermentation and smells amazing. Will be even better once I start dry hopping!

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 50

Mash Thickness: 3

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: 2/5/2015 4:51 PM

Notes:

Author:

Zaphod Brewblebrox

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2014 7:27 PM

Notes: Brewday 18.01.2015.
Mashin at just above 60deg, temp drop to 54-55deg. Let rest for 15min. Add boiling water to reach 65deg, ca 7-8liters.
Let rest for 20mins.
Add 4liters of boiling water to reach 70deg. Let rest for 20.
Have 10-15 liters of sparge water at 75.
Sparge to collect 24liters of wort @ ~1060.

IBU Calculations have to be done separately since boil gravity will be ca 1060. Dry malt extract added last 15 mins of boil.

Pitched yeast at 20deg, cooled to 18during first night and let rise to 19during first day. Keep at 19 till end of primary.

ca 22l into fermentor @ 1103

Fermented at 18.5-19.5deg C.
Gravity ca 1034 after 10days.

08.02.2015
Racked to keg with a pack of CBC-1 yeast. Gravity @ 1033
Will try to referment it to get below 1030.

15.02.2015
Sample from keg after 1 week is 1031.

29.03.2015
Racked off yeast. FG is 1030.
Abv 9,5%-9,6%