Homebrew Beer Recipes | Page 1644 | Browse 315,000+ at Brewer's Friend

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 40 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2018 2:59 AM

Notes: Recipe from BYO article - https://byo.com/article/czech-pilsner-and-belgian-dubbel-style-calendar/

Adjusted to match BJCP style guidelines

Author:

hard.seltzer.disrespector420

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 1/15/2022 8:45 AM

Notes: BASE FOR PUMPKIN BEER IE PUMPKIN SPICE LAGER

Author:

norriseio

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

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: 12/27/2021 7:43 AM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 29 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2021 11:33 PM

Notes: First dry hop removed when second dry hop is added.

Author:

Bjarni B

Boil Size: 79 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 67

Mash Thickness: 3

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: 10/22/2020 1:19 PM

Notes:

Author:

sazed

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2020 4:21 PM

Notes:

Author:

ybor_knight

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 56

Mash Thickness: 1.5

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: 10/12/2019 2:09 PM

Notes:

Author:

Bklyn

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.

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.33

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: 9/22/2018 2:21 PM

Notes:

Author:

Stellenbosch

Boil Size: 51 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2018 4:55 PM

Notes: CaCl2 10g
gelatine
IBU low to get the beer dispensed in three weeks.

split the batch into two (30+20L) and add 0.5kg of dark Munich into 20L to form 7C Amber Kellerbier (steep separately, boil with extra hops to get spiciness). ferment with lots of light lager/yeast). fermentation to be completed in 7 days, as beer will be dispensed in 10 days.

08.09.18 Got 38L (kettle max) of 1.057. Need to add 12L of water.

Author:

James Scott

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 7/16/2011 9:09 PM

Notes:

Author:

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 67

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: 7/2/2017 8:54 PM

Notes:

Author:

Menzel/Kaz Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 2/4/2017 5:07 AM

Notes:

Author:

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2017 9:23 PM

Notes: Won a silver medal in the Athens Homebrew Classic for UK Brown and Dark Beers category. Light Night (#110)

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 7:22 PM

Notes: U80 v73
0 67.5
15 67.5
30 66.5 u100
45 67
60 67
75 67.5
90 67.5
OG 1.050
+1.5L vettä
OG 1.044
FG 1.012

Author:

Jeremiah White

Boil Size: 7.1 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 1:06 PM

Notes: Pilsner or 2 row

Author:

rafaelrock

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 3.125

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 7:33 PM

Notes: Pilsner Urquell Cover

Decocção dupla (dupla sacarificação)

Author:

Spinneriet Bryggeriforening

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 9:58 PM

Notes:

Author:

foichne

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2015 5:25 AM

Notes:

Author:

Mathieu

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 12:53 AM

Notes: Ale Yeast
Wyeast and White Labs both offer an Irish ale yeast — 1084 and WLP004, repectively — and these are popular choices for dry stouts. However, many English ale strains will do a good job in a dry stout, especially if they are relatively highly attenuative. Likewise, a “neutral” American strain — including the very popular strain available as Wyeast 1056, White Labs WLP001 or Safale US-05 — is also a good choice. If the yeast has enough character on its own to distract from the roast character, then it’s not appropriate.

Keep in mind that, although dry stouts are meant to be dry, they don’t have to be bone dry. You do not need to shy away from your favorite English ale yeast if it is only moderately attenuative. Dry stouts start at fairly low original gravities (OGs), so you can reach an appropriately low final gravity, even if your yeast strain is not among the highest attenuators.