Beersmith.com/Recipes2/recipe_136.htm
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American Light Lager
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20.8 Litres |
1.045 |
1.011 |
4.42 |
19.64 |
2.9 °L
|
981 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 5:34 PM |
Notes: |
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Joe's Czech Pilsner
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Czech Pale Lager
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2.25 Gallons |
1.045 |
1.012 |
4.37 |
18.82 |
3.94 °L
|
981 |
2 |
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Boil
Size: 3.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: dextrose |
Priming Amount: 2.1 oz |
Creation
Date: 8/11/2019 12:14 AM |
Notes: |
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*2G Mr. Beer - Pennsylvania Traditional Lager (Yuengling)
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American Lager
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2.25 Gallons |
1.04 |
1.006 |
4.52 |
6.31 |
7.06 °L
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981 |
0 |
|
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Boil
Size: 0.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.182 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 6:17 PM |
Notes: |
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Brunchmaster 2000
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Witbier
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5.5 Gallons |
1.05 |
1.012 |
4.9 |
17.64 |
3.7 °L
|
981 |
0 |
|
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Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2019 2:57 AM |
Notes: 2018
Thomas Kinzer of Milwaukie, OR, member of the Men Who Stare at Airlocks, won a gold medal in Category 21: Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Kinzer’s Belgian witbier was chosen as the best among 202 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Brunchmaster 2000 Witbier | Witbier
INGREDIENTS
For 5.5 US gallons (20.8 L)
MALTS
6 lb. (2.72 kg) flaked wheat
4.5 lb. (2.04 kg) Briess pale two-row malt
4 oz. (113 g) flaked oats
HOPS
0.65 oz. (18 g) Amarillo, 9% a.a. @ 20 min
0.5 oz. (14 g) Amarillo, 9% a.a. @ 15 min
1 oz. (28 g) Amarillo, 9% a.a. @ 0 min
WATER
Malt-forward (CaCl 75–100% of Ca additions) water profile that is appropriate for your water. Resist the urge to use gypsum to boost hop crispness; this is a round, balanced to malty beer with heavy hop aroma and flavor, not bitterness.
ADDITIONAL INGREDIENTS
0.1 oz. (2.8 g) freshly ground coriander @ 5 min
0.1 oz. (2.8 g) freshly ground bitter orange peel @ 5 min
0.25 tsp. (1.2 g) Wyeast yeast nutrient @ 1 min
YEAST
Wyeast 3944 Belgian Witbier, 1 L starter
SPECIFICATIONS
Original Gravity: 1.050 (12.5° P)
Final Gravity: 1.012 (3° P)
ABV: 5%
IBU: 18
SRM: 3-4
DIRECTIONS
Use BIAB single infusion mash at 152°F (67°C) for 90 to 120 minutes. Stir occasionally, keeping mash between 150 and 152°F (66 and 67°C). Remove bag. Measure gravity, adjust volumes for gravity vs. evaporation rate/boil length if needed to hit target OG of 1.050 and begin boil. It’s very important that you chill immediately and quickly because this is a hop-bursted beer. Delays will cause the beer to be too bitter. Chill to 64°F (18°C), oxygenate and pitch. Fermentation should start low and finish high: let primary free-rise gradually over the course of two weeks, bumping with heat, if needed later in the fermentation, to finish at 78° F (26°C) at the very end. Let sit in primary at 78°F (26°C) for a few days and keg, then chill and carbonate to taste (high level for wit). Ready to drink as soon as it is carbonated.
Do not add more coriander or orange peel to the recipe. Let the Amarillo do the heavy orange lifting. Watch your base malt’s diastatic power, too. Briess 2-row has worked for me, but other malts might have issues fully converting so much adjunct. |
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Passionfruit IPA
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American IPA
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21 Litres |
1.058 |
1.011 |
6.24 |
40.03 |
12.99 °L
|
981 |
4 |
|
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Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2019 11:49 PM |
Notes: Fermentation: 5 days in 18°C and 3 days in 21°C(diacetil rest).
Maturation: 10 days in 6°C
Dry Hop: in the fifty day maturation, add the hops.
Optional: in the last 3 days add about 2-4% pasteurized passionfruit Pulp. |
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Texas Hoegaarden
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Witbier
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3.5 Gallons |
1.05 |
1.011 |
5.08 |
14.69 |
3.51 °L
|
981 |
0 |
|
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Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 4/21/2018 2:43 AM |
Notes: Total mash time 100 minutes. Ferment & diacetyl rest @64-74° F for two plus weeks.
I've used both White Labs WLP400 and Wyeast Belgian Witbier 3944 for my money the WLP400 has a better flavor profile more inline with a traditional Hoegaarden
One to try might be Wyeast Forbidden Fruit 3463
Could also sub East Kent Goldings for the Hallertau hops |
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Citrus Pale Ale
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American Pale Ale
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5.5 Gallons |
1.056 |
1.012 |
5.74 |
55.64 |
7.39 °L
|
981 |
0 |
|
|
Boil
Size: 6.86 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2018 3:03 AM |
Notes: |
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Crazy Joes Spingtime Gose
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Gose
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5.5 Gallons |
1.052 |
1.011 |
5.55 |
17.41 |
5.32 °L
|
981 |
0 |
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Boil
Size: 7.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Bottle Conditioned Dextrose |
Priming Amount: 4 oz |
Creation
Date: 12/6/2017 7:13 AM |
Notes: Shooting for a Slightly Hoppy, Citrusy, sour Gose for spring
Normal Efficency in my setup is ~68-72%, don't know what happened with it this batch. My mash normall is 90 mins, this brew was ~60 mins due to time constraints.
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SchuBrew Biere De Garde
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Bière de Garde
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3 Gallons |
1.063 |
1.011 |
6.83 |
25.77 |
10.07 °L
|
981 |
0 |
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2017 1:09 PM |
Notes: |
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Flanders Red
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Irish Red Ale
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5.5 Gallons |
1.053 |
1.011 |
5.47 |
18.09 |
11.21 °L
|
981 |
0 |
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Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 1:02 PM |
Notes: Mash for 1 hour at 155F, lauter, sparge, and boil for 90 min. Ferment in a wine barrel for 24 months at 65F. |
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SP2 - Estaweizen
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Weizen/Weissbier
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20 Litres |
1.052 |
1.013 |
5.03 |
13.98 |
5.33 °L
|
981 |
0 |
|
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Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2014 1:51 PM |
Notes: Attempt at a Schneider Original-esque Weizen. |
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Festivus Miracle
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British Strong Ale
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5 Gallons |
1.079 |
1.02 |
7.75 |
38.13 |
17.15 °L
|
981 |
0 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 11/2/2016 9:53 PM |
Notes: |
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Phat Tire My Way
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American Amber Ale
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11 Gallons |
1.061 |
1.011 |
6.57 |
45.06 |
12.35 °L
|
981 |
1 |
|
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Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2016 11:39 PM |
Notes: Toasted my own 2-row
Dry hopped in the keg for 7 days with Lemon Drop pellet |
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A+ Pale Ale V1.3
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American Pale Ale
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6 Gallons |
1.052 |
1.01 |
5.53 |
34.04 |
11.04 °L
|
981 |
0 |
|
|
Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2016 9:47 PM |
Notes: |
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Dennis Chocolate Stout
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Dry Stout
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22 Litres |
1.049 |
1.01 |
5.17 |
20.12 |
50 °L
|
981 |
0 |
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Author:
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Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.108 |
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: 7/6/2016 5:27 AM |
Notes: |
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Pliny "the Elder"
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American IPA
|
5 Gallons |
1.082 |
1.022 |
7.86 |
173.66 |
7.58 °L
|
981 |
0 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 2:04 AM |
Notes: |
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Molasses Brown Porter/Mild
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Brown Porter
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2.5 Gallons |
1.042 |
1.01 |
4.09 |
21.28 |
23.37 °L
|
981 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 9:21 PM |
Notes: |
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Little Barnabas
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Traditional Bock
|
5.5 Gallons |
1.075 |
1.02 |
7.15 |
20.78 |
17.66 °L
|
981 |
2 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 12:47 AM |
Notes: |
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None Shall Pass!
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Robust Porter
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21 Litres |
1.054 |
1.015 |
5.11 |
47.52 |
38.03 °L
|
981 |
1 |
|
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Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 11/1/2014 10:26 PM |
Notes: |
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Galway Girl Stout
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Oatmeal Stout
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11 Litres |
1.059 |
1.017 |
5.52 |
25.09 |
40 °L
|
981 |
0 |
|
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Boil
Size: 11 Litres |
Boil Time: 75 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2014 5:40 PM |
Notes: Toast the oats at 350F for 30 min or until the oats have some colour.
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