Homebrew Beer Recipes | Page 133 | Browse 325,000+ at Brewer's Friend

Author:

Greg Moore

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2017 4:02 PM

Notes:

Author:

Sas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2015 4:02 PM

Notes:

Author:

mpride1911

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 5/2/2015 11:03 AM

Notes: add zest to boil for 5 minutes

5 tangerines to primary fermentation.

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2016 9:36 PM

Notes: Mash pH hit 5.4

Author:

SuperiorBrew

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2014 5:23 PM

Notes: Brew day 05 Dec. 2014.

Cereal mash with 20% pale malt for un-malted wheat, added to main mash. Zest of 1/2 cutie added at flame-out and flesh of 1 cutie along with a bit of zest added at 4 days into ferment (Tuesday 09 December). 2 grams Mangrove Jack hefeweizen dry yeast for ferment, temperature 60F for first 3.5 days, then 71F for 3 days followed by return to 60F. Bottled Friday 19 December into (2) 550ML bottles and (6) 12 oz bottles for yield of approx. 108 oz. Primed 12 oz bottles with 2.9 gr. table sugar, 550 mL with 4.5 gr. for CO2 volume target of 3.4.

Wheat gelatinization temperature 136-147F.

Single sparge of grains with 1 gallon 170F water.

End of mash BRIX: 10.9
End of boil BRIX: 16 ( 3 quarts )
After topping up with 32 oz cold water to one gallon mark, BRIX: 12.5 (1.048-1.050 SG depending on source).

With following procedure efficiency was much improved vs previous recipes including unmalted wheat. From BeerSmith:

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.

Author:

Magician

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 2:00 PM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2016 4:06 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/falconclaws-samichlaus/

Author:

eddie_burns

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

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: 5/23/2013 7:53 PM

Notes:

Author:

ademuri

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.127

Efficiency: 50

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: 10/28/2014 1:26 AM

Notes: Chad on dark hoppy brett beers: http://embracethefunk.com/2012/11/29/hoppy-100-brett-dark-beers-qa-with-chad-yakobson-of-crooked-stave/

BLAM caramel fermentation: http://www.themadfermentationist.com/2007/03/ability-of-brett-to-ferment-caramel.html

http://beermusing.com/joomla/77-nhc/78-brewing-with-brett-chad-yakobson-of-crooked-stave-brewing

Author:

gintoddic

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2014 6:10 PM

Notes:

Author:

bmburkett25@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2018 2:31 AM

Notes:

Author:

Alemate

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 2:13 PM

Notes:

Author:

rrenaud

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 2/25/2016 3:13 PM

Notes: mildly inspired by?

http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html

measured pre-boil gravity after 4 days of souring at 1.042 or 1.043. Sweet wort tastes a little sour, definitely lots of cooked corn aroma, which I hope will boil off. Boiled for 90 mins.

After 8 days of fermentation, refractometer read 6.8 brix, which puts this at about 1.006. After chilling, the sample was moderately sour but very clean, not having much saison character. Apricot puree added after 8 days of fermentation.

3/14: sampled, apricot added a nice background note. added 1 pound of frozen mangos.

Author:

shockey8oz@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2018 4:22 PM

Notes:

Author:

Steinar Haug

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2017 9:02 PM

Notes: 1: The goal is to get 1051 - 1052 OG

2a: Use 200g (2.7%) sugar as late addition if you are bottle carbonating the beer. Then, when bottling, add approx 200g sugar to get it carbonated (200+200 = 400). 5.8% abv is the goal.

2.b: Use 400g sugar directly to the boil as late addition if you are kegging or adding co2. This depends on your efficiency.

3: Store for approx 6 weeks.

4: Enjoy

Author:

wolfie7873

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2016 5:43 PM

Notes: Mill the Roast Barley separately and grind into powder before the mash.

First place, Fruit Beers, 2016Q4 Carolina Quarterly Brew Off.
https://carolinaquarterlybrewoff.wordpress.com/winners/2016-2/quarter-4-2016/

Author:

Boil Size: 6.66 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

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: 12/30/2013 3:59 PM

Notes:

Author:

Bryggekjell

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 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: 2/3/2016 8:02 PM

Notes:

Author:

Planet Scott

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.039

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: 2/14/2014 5:32 PM

Notes: Bronze medal 2011 Peach State Brew Off
Honorable mention 2012 Peach State Brew Off
Bronze medal 2013 Macon Beer Fest

Author:

HegyenVolgyon

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2013 10:47 AM

Notes: