Homebrew Beer Recipes | Page 1254 | Browse 300,000+ at Brewer's Friend

Author:

Vitor89

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 1:06 AM

Notes:

Author:

Head First

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 1/3/2021 8:58 PM

Notes:

Author:

JON SNOW

Boil Size: 44 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2020 1:19 AM

Notes: MASH: 70ºC / PH: 5,2-5,3

1º MALTA
2º TRIGO
3º AVENA

RECIRCULADO: POCO = 15min
LAVADO: PH<6

HERVIDO:

Mandar a hervir 90% del total (40-42 litros)
Tiempo = 75 min (sin agregado de Irish moss)

HOP STAND:
1° HOP STAND A 100°C
2° HOP STAND: agregar 15% (llenar olla) agua fría (ver PH)
Chequear Temperatura 80-85ºC
HOP STAND + WHIRPOOL (40 min)

DRY HOP

1º CUANDO QUEDAN 10 PUNTOS DE DENSIDAD.
2º EN FRIO AL BAJAR A 12°.

Author:

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2018 4:50 PM

Notes:

Author:

Fleeulrich

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2018 8:35 PM

Notes:

Author:

WAWooldridge

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2017 2:18 PM

Notes: Overall Impression:
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.

Aroma:
A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.

Appearance:
Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.

Flavor:
Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character.

Mouthfeel:
Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.

Comments:
In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.

History:
A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.

Characteristic Ingredients:
Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.

Style Comparison:
Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also, lower in alcohol content.

Vital Statistics:
OG: 1.028 – 1.032
FG: 1.003 – 1.006
ABV: 2.8 – 3.8%
IBUs: 3 – 8
SRM: 2 – 3

Commercial Examples:
Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth

Tags:
session-beer, pale-color, top-fermented, central-Europe, traditional-style, wheat-beer-family, sour

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 4/9/2017 1:55 PM

Notes: Sub dried peppermint for one Life Saver mint candy, if needed.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 10:13 PM

Notes: pilsner has poor grind.

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

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: 11/11/2016 3:33 PM

Notes:

Author:

Stoverb

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 5:07 PM

Notes: -Add in 18g gypsum
-Stir at 25min.
- Music is Pandora Jimmy Buffet
-stopped sparge at 8 gallons in boil
-boil pre volume 12.5

Author:

David Saba

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2013 2:02 PM

Notes:

Author:

Mike DeStefano

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2016 7:42 PM

Notes:

Author:

jspirko

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 12:06 AM

Notes: - Steep grains for 20 mins @ 150-160*F
- Used Vintner's Harvest Blood Orange Puree (3lbs 1oz.)

Author:

Therealmadcarew

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2016 12:50 PM

Notes:

Author:

McGnar

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 50

Mash Thickness: 1.5

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: 12/3/2015 1:52 AM

Notes:

Author:

Kevin Switzer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2015 1:57 PM

Notes:

Author:

Dirty Beaker Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2015 9:13 PM

Notes:

Author:

blanch

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2015 9:49 PM

Notes: 9.9 pounds 3 cans of Maris otter English malt. and EastKentGoldings hops. Didn't make a starter ( I know... I should have)
Pitched at 66. slow fermentation, ( see previous sentence.) 3 weeks primary 70degrees.Bottled with corn sugar 3/4 cup
A winter beer for the snow.