Homebrew Beer Recipes | Page 1621 | Browse 305,000+ at Brewer's Friend

Author:

shastic17@comcast.net

Boil Size: 24 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 2:50 PM

Notes:

Author:

Dukeoprunz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/5/2021 8:44 PM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.4

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: 5/26/2019 9:05 PM

Notes: https://www.homebrewtalk.com/forum/threads/smash-white-wheat-ale.412634/

Author:

bhive01

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2018 4:50 PM

Notes: Mixing the two recipes found in the thread.
Added some crystal 10-15L to mix.

Essentially adding 12 lbs of watermelon flesh into secondary after blending and filters. Will likely bleach the exterior of the fruit and clean the cutting board, knife and food processor parts with iodophor before blending. Crushed the flesh in a nylon mesh bag (also santized).
Did 10 gallon batch in a 10 gallon kettle and just topped up with water as I boiled. Not much boiloff because I couldn't do a full rolling boil.

I created a reddit post with many photos.

Bottle conditioning, but initial taste has a powerful but not overpowering watermelon flavor. Would highly recommend a locally grown seeded watermelon at peak maturity for maximum watermelon flavor. Do not blend the seeds up with the flesh though... would give you some very strong "green" notes.

From thread:

I decided to not use the watermelon extract that came with the kit and opted for real watermelon instead. I chose the Wyeast 1010 American Wheat yeast option.
Let the primary fermentation process go the full 2 weeks.

For secondary fermentation, I bought a seedless watermelon at the store and put all the watermelon meat into a ninja blender. I did not use any of the rind at all since my research indicated that using the rind may cause an undesirable flavor. I pureed all the watermelon and threw it in the bottom of my bottling bucket. I then racked the fermented beer on top of the watermelon puree. I also chose to NOT boil the puree before adding it to the bucket. I read that boiling watermelon could also cause some really nasty flavors and aromas.

Did everything turn very red??? YES. Did that go away??? YES! The sugars in the watermelon kicked off a secondary fermentation. I let the watermelon/beer mixture ferment for another 5 days. I probably could have gone 7, but did not want to run any risk of the fruit turning into a vinegar taste. On the 5th day, I kegged the beer and chilled it for 24 hours before force carbonating.

Every time I transferred the beer (primary to secondary, secondary to keg), I ran the beer through a sanitized colander. The result was SPECTACULAR. My neighbors and I did a blind taste test with my beer and some Hell or High Watermelon, and my beer blew away the competition. I was concerned that using the real fruit would make the beer too sweet or have an overpowering watermelon taste. Totally not the case at all. The watermelon flavor is subtle. It was described as a great wheat beer taste with a nice watermelon undertone. Now that the weather here in DC has hit the 80's and low 90's, this beer is a great drink on a hot day!

Could sub California Ale Yeast White Labs WLP001 for 1010

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2018 4:39 PM

Notes: Mash and sparge, heat to a boil, chill to 110* then kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours

Author:

Exit 12 Brewery

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2018 4:50 PM

Notes: 3.19.18 -- The "German Wheat Malt" = German Pale Wheat - Weyermanning Malt.

The "Belgian - Caramel Pils" = Dingemans Cara 8 (Carapils)

The "Belgian Munich" = Dingemans Munich Malt

3.23.18 -- Brew Day // Started 11AM, Finished 5PM //
Using 10 gallons of water, not what the calculator suggests (8.58). 4 gallons strike water, 6 gallons sparge water.

Grain Mill set to approx .0350 to crush grain.

Added chemicals to strike water at approx 90 degrees. Condensation on the hot liquor tank for some reason, possible leak in pot?

11:30am -- CONDENSATION HAS SUBSIDED ON POT. Possibly no leak.

Mash In: Going to change from 165 degrees to 160 degrees on the strike water. **Put water in first, then grain.**
Mash Temp: approx 145 degrees @ 75 minute mash.
Mash: Yield = approx 2.25, def over 2 gallons, vorlauffed *3* times, grain bed temperature 135 degrees, sparge water 171.7 degrees = 160 degree sparge for 30 mins.

*Experienced stuck sparge, simple clearing of the bazooka screen twice fixed it, ended up with approx. 1.5 gallons that doesn't fit in the brew kettle*
Followed hop schedule.
Added rinds of 3 large oranges that were cleaned and frozen overnight.
Pitched yeast @ 70 degrees, approx 5 1/2 (5.65) yield.

4/1/18
Beer smells like bananas & bubble gum, which is phenomenal. 9 days in and the orange peels seem to be holding up, no sign of rotting.

I removed the trub from the bottom using the glass mason jar. I sanitized the jar & returned it back to the beer. Airlock had stopped but now seems to have begun again, could be air in the carboy.

OG: 1.060
BE: 64% (58% brewhouse = 1.054)
FG: 1.010 (Was supposed to be 1.011)
ABV: 6.56% (Was supposed to be 6.43-6.47)

4/7/18
Kegged 5 gallons, added 1/2TSP of gelatin to 3/4c of 157 degree water.
Keg set at approx 22PSI at approx. 6:30p

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 83

Mash Thickness: 1.3

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: 11/28/2017 2:04 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.1

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: 8/25/2017 5:01 AM

Notes:

Author:

Daplumma

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 2:58 PM

Notes:

Author:

Samwhois75

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

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: 8/24/2016 2:48 AM

Notes: X5 gallons with recultured Wyeast Kolsch yeast

Author:

phil@lifepointchurch.com

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2013 6:26 PM

Notes: Working from various on-line sources to clone something like a Bell's Two-Hearted Ale. Northernbrewer's "Three Hearted Ale" has a lot of fans so I'm using some of that.

2-14-24
Making a couple changes to create version 2.0.

A) Using Safale American Ale yeast and double pitching
B) Adding Extra 1.5 oz of Centennial (half bittering, half dry hopped)
C) Changing to Crystal 10L to lighten color

Author:

Smaabruket Staarvik

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 8:20 PM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 8:18 AM

Notes: - Recipe similar to batch 3.31 switched amber to munich.
- FWH, so bitterness just above style should be ok.
- Yeast: let's try a 'new' dry yeast, after 20 years...

Author:

ashley rook

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 0.7

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: 9/1/2015 4:54 AM

Notes:

Author:

Yenren

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 3:07 PM

Notes:

Author:

Brewmaster Fred

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Table Sugar

Priming Amount: 120 grams

Creation Date: 2/18/2015 6:07 PM

Notes:

Author:

Pico Brauer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 6:51 PM

Notes: 24 gram gjær

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 1/23/2015 1:55 AM

Notes: 2nd in the DT Series

6-7 days primary

6-8 weeks in the secondary - Dry hop for the last 7 days.

Author:

muse435

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: Forced

Priming Amount: 12.PSI

Creation Date: 12/23/2014 3:39 PM

Notes: Use 6 ounces Thomas Fawcett amber malt if possible.

The Dehusked Carafa III is being used as a coloring agent, not as a source of sugar/flavor, of corse you will still get some flavor as a result. Grind the Dehusked Carafa III as fine as possible, use a coffee grinder. Use the Dehusked Carafa III in the mash at the end right before you begin the sparging.

Author:

Shue's Brews

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/15/2012 11:44 AM

Notes: A typical American IPA. I decided to make it with a lot of Zythos hops, which is a proprietary hop blend created to embody the powerful tradition and aroma you expect from your finest ales and IPA brews. With targeted brewing values of 11.9% alpha and 5.0% beta, Zythos is an IPA style blend created to optimize and exceed the aroma characteristics you require. This IPA was first brewed at the AHA Big Brew Day 2012 at Carter's Brewing.