Homebrew Beer Recipes | Page 1774 | Browse 320,000+ at Brewer's Friend

Author:

ParanoidAndroid

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 5:54 PM

Notes: Gypsum = 1.35 grams
Calcium Chloride = 1.60 grams
Epsom Salt = 0.30 grams
Canning Salt = 0.25 grams
Baking Soda = 0.25 grams

Predicted pH = 5.45
Actual pH = 5.34

Pre-Boil Volume = 4.6 gal
Pre-Boil Gravity = 1.031

Post-Boil Volume = 3.6
Post-Boil Original Gravity = 1.038

Post-Boil Sludge = 0.40 gal
Into Fermenter Volume = 3.25 gal

Final Gravity =

Oxygenate @ 1 lpm for 45 seconds after pitching

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2021 5:16 PM

Notes:

Author:

promufa

Boil Size: 28.08 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.87 bar

Creation Date: 3/16/2019 11:52 AM

Notes: Biersol @ 10min.
Yeast Nutrient @ 10 min.

Author:

caribbeanbrewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 8/25/2018 7:07 PM

Notes:

Author:

SpaceBirch

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/20/2018 12:04 AM

Notes:

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2017 5:00 PM

Notes: 3 L starter

Author:

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 8:52 PM

Notes:

Author:

13lack

Boil Size: 11 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2017 4:21 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: N/A

Creation Date: 2/11/2017 5:10 PM

Notes:

Author:

tw02brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2017 10:10 AM

Notes: Heat 2-3 gallons of water to 160 degrees. Turn ogg heat and (using a muslin or nylon bag) steep the grains for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat andd stir in the malt extract until completely disolved. Return to a boil, then add the Hallertau hops. Boil for 55 minutes, add the Liberty hops, boil 5 minutes more, then cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72-78 degrees F.
O.G =1.055
F.G.= 1.011
ABV = 5.8%

Author:

Sead

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 50

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: 4/10/2014 2:48 PM

Notes:

Author:

ECCS

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 10/23/2016 11:48 PM

Notes: Yeast
Wyeast 3068 smack pack, 36B cells
124B recommended, pitched 125B

Starter
1.4L water with 2.3 oz light DME. Made starter 18 hours before pitching. Pitched entire volume into wort
-----------------------------------------------------------------------------------
Mash (65 total minutes, 5.5 Mash pH)
Mash 10.25lbs of grain in 4 gallons of water
Add .5 campden tablet while heating
Raise 4 gals to a temp of 125F, turn heat off. Dough in and stir well. Let rest at 120F for 20 minutes (Ferulic Rest)
Raise temp to 152F, turn heat off. Let rest for 45 minute mash. Hoist/squeeze bag.
-----------------------------------------------------------------------------------
Sparge soak with 1.5 gallons of water for 10 minutes at 165F in a 5 gallon bucket. Stir often. Hoist/squeeze bag.
Sparge soak with 1.5 gallons of water for 10 minutes at 165F in a 5 gallon bucket. Stir often. Hoist/squeeze bag.
-----------------------------------------------------------------------------------
Boil
60min - .5oz Hallertau
30 min - .5oz Hallertau
-----------------------------------------------------------------------------------
Cool to 80F. Transfer through a mesh screen. Pitch 1 packet of yeast and shake bucket.
-----------------------------------------------------------------------------------
Fermenting
Day 0 - Blowoff tube, 71F
Day 14 - Coldcrash, 36F
Day 16 - Keg
-----------------------------------------------------------------------------------

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Author:

saskwatch

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2016 4:40 PM

Notes:

Author:

The Blind Bard

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 3:01 PM

Notes:

Author:

alexirae

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 6:11 PM

Notes: edfsds

Author:

jturnage40

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 8:59 PM

Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment.
2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your
"Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain
Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of
150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature
for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag,
just let the liquid drain from the bag into the pot. The water is now "Wort" at this point.
3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the
"Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables"
into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot.
Return the Brew Pot to heat and return the "Wort" to a boil. .
4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the
boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes.
5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F.
This can be accomplished by using a "Wort Chiller".
6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy
sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons.
Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity.
7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal
temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours.
When fermentation is complete, take another hydrometer to record the Final Gravity.
8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one
Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week.

JDFlow from HBT:
I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results.

Author:

Tinkbrewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 3/18/2016 1:51 PM

Notes:

Author:

Douglar

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 9:16 PM

Notes:

Author:

stinksoup

Boil Size: 24 Litres

Boil Time: 70

Boil Gravity: 1.035

Efficiency: 70

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: 11/10/2015 9:25 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: 3 grams

Creation Date: 9/26/2015 8:53 PM

Notes: