Homebrew Beer Recipes | Page 133 | Browse 320,000+ at Brewer's Friend

Author:

makimoo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 78

Mash Thickness: 2.7

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: 7/10/2018 6:37 AM

Notes:

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:

HighVoltageMan!

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/15/2015 12:03 AM

Notes: Add pre-wetted rice hulls to mash tun after decoction is pulled (if a decoction mash is done)

An extra hard boil for 90-120 minutes will darken the wort and increase the malt complexity.

1st 2014 Minnesota State Fair
2nd 2014 Hoppy Halloween
1st place 2015 minnesota state fair
1st 2016 mash out as a Vienna Lager
1st 2016 Duluth brew ha ha
2nd 2021 MN State Fair as a Marzen

Author:

Ozz

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2.81

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Batch

Priming Amount: 110g

Creation Date: 11/5/2017 7:51 PM

Notes: Taken from various sources. Will be first attempt at this clone to determine what changes needed. WIll try CrossMyLoof yeast

Author:

Twin_Butte

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.091

Efficiency: 65

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: 12/4/2013 1:39 AM

Notes: http://www.homebrewtalk.com/f12/official-kate-great-russian-imperial-stout-clone-217674/

Should consider subbing DME or at least be ready to add it preboil.

Author:

JDW795

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 11/14/2015 4:02 AM

Notes:

Author:

mackeydj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

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: 4/10/2013 7:29 PM

Notes: Fire dragon
Grains of paradise
Black pepper
Jalapeno pepper smoked w/ the grains

ice dragon
grains of paradise
mint

Author:

Cavebrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 4/6/2014 6:20 PM

Notes: 1lb Corn Sugar added at 10 minutes left in boil.

Author:

Roget

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2016 9:29 AM

Notes: Warminster Grain
Hit Efficiency target 69% OG 1.039

Diluted 1.46L to OG 1.038 62% 4.8%Abv
Fermenter After Dilute 29L

FG 1.001 Attenuation Adjusted 94%

1.7CO2 (tad too low)

Author:

bigblue

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 76

Mash Thickness: N/A

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: 6/4/2016 2:40 PM

Notes:
*당화후 30분 보일링하고 사워링후 30분분 보일링 한다

*발효전 비중 1.047

Author:

rouest

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.95

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 4:38 PM

Notes:

Author:

daveza

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: Corn Sugar

Priming Amount: 231

Creation Date: 5/24/2015 10:19 AM

Notes:

Author:

Meadhawg

Boil Size: 9.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 10.5 oz

Creation Date: 3/31/2016 7:34 PM

Notes: Split beer after boil for fermentation.

Add passionfruit puree after initial fermentation completes - 3-4 days.

1/2 of beer gets 2lb peaches.

1/2 gets 1 46oz can pineapple juice and 2 20oz cans crushed pineapple.

Peach
OG 1.058
FG 1.012
ABV 6.04%

Pineapple
OG 1.06
FG 1.010
ABV 6.56%

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:

AnteK

Boil Size: 36 Litres

Boil Time: 120

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: Forced carbonation

Priming Amount: N/A

Creation Date: 2/20/2016 11:19 PM

Notes: My recipes are all elaborated for my kettle
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 9˚C - 5 days to diacetyl rest at 18˚C.
Rack to secondary and lager for at least five weeks at (4. °C) or below.

Author:

Crookedeyeboy

Boil Size: 39 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 10:47 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=500037

Ramp the fermentation temp from 17°C to 26°C over 7 days

Author:

Joebobbadfish

Boil Size: 3.69 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 11.73 psi

Creation Date: 2/2/2024 3:14 AM

Notes: This turned out more like a hazy IPA
Cal/12oz=127
Carb/12oz=11.8

Author:

Frosty Weasel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2014 6:08 PM

Notes: Steep grains in 1.5 gallons of water at 155ºF for 45 minutes. Rinse grains and remove.

Add 1 gallon of water plus the dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 75ºF and add to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.

Pitch yeast and aerate well. Add toasted coconut (see below for prep). Ferment in primary for 5 days.

Rack to secondary and add toasted coconut (see below for prep) and cocoa nibs. Ferment for an additional 8 days.

Rack to bottling bucket and add almond extract and priming mixture. Bottle and condition in bottle for at least two weeks.

Toasted Coconut:
Spread .5 lbs of unsweetened coconut on to a large baking sheet and bake for 5-10 minutes at 325 degrees turning the coconut a few time. Sanitized with vodka for at least 15 minutes before adding to primary or secondary. I use vanilla vodka for this recipe.

Author:

petro

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 3:04 PM

Notes:

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: