Homebrew Beer Recipes | Page 963 | Browse 320,000+ at Brewer's Friend

Author:

Zabs

Boil Size: 7 Litres

Boil Time: 15

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 1:24 AM

Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

FWH in steeping wort for last 20 minutes.

Looking for around 86 IBU's for apparent IBU of 70. Check IBU calcs from AA% when hops brought in.

Long dry hop with temp drop every few days to crashing temp.

Add 0 minute hops in 2 to 3 lots as wort cools.

Author:

SOFTBOY

Boil Size: 6.61 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: 68 ° F

Priming Method: dextrose

Priming Amount: 3.7 oz

Creation Date: 1/28/2024 7:04 PM

Notes:

Author:

crawmcgraw

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 82 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 8/2/2019 9:49 PM

Notes: LAGER FOR 14 DAYS 34 DEGREES

Author:

SteakFrites

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 79

Mash Thickness: 3.5

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: 4/4/2019 10:17 AM

Notes:

Author:

guraykurnaz

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 4.5

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: 2/14/2019 6:31 AM

Notes:

Author:

nguzek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 81

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: 1/25/2019 9:47 PM

Notes:

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.5

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: 1/18/2016 6:41 PM

Notes:

Author:

EgadBananas

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 40

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: 3/30/2013 10:54 PM

Notes:

Author:

KaarelSild

Boil Size: 71 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 11/10/2015 7:44 AM

Notes: Jahvata kohvi. Lisa vesi, pane kulmikusse, hoia 24h, ja siis kaaritusnousse.

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 12:58 AM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 1:40 PM

Notes: Pils + CaraVienne Malt + (Special B?)
Lighten body with Maize + amber/brown candi
Current Rochefort uses wheat starch, no longer maize.
Attenuation:
With corn and sugar should be about 1/5 @ 100% and 4/5 @ 77% -> 82%
Expect OG 1.081-> FG 1.015
See sessions 4.10, 3.34 and 2.22.
This should be close: Grist, hops and yeast on target, the only issue to decide is: all special-B for colour or some (debittered) black. Picked 300g 120 MD +75g black, advice is to keep special b well below 5%

Author:

MikeK210

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 6:46 PM

Notes:

Author:

bandinii

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 2:18 AM

Notes:

Author:

10-7 Brews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 5/4/2015 8:03 PM

Notes: I have brewed this so often I can do it in my sleep..everyone loves it...let it sit for the six weeks after packaging...it just gets better. It comes out a darker color then what it shows on here.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:26 PM

Notes:

Author:

edonald774

Boil Size: 25 Litres

Boil Time: 120

Boil Gravity: 15.3

Efficiency: 73

Mash Thickness: 2.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Forced

Priming Amount: 2 3PSI

Creation Date: 4/8/2014 2:07 PM

Notes: Clone of Pauwel Kwak.
Spot on colour and flavour but needs a long conditioning time

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: .3

Creation Date: 7/19/2016 7:50 PM

Notes:

Author:

bhive01

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 7/14/2018 9:57 PM

Notes: Revisiting this recipe after a few years. Going with a slightly malty water profile to boost sweetness perception. Adding a bit more citric acid and getting the pH down to 5.2 to give it a bit more sharpness. The citric acid is not 5%, it's powdered so it should be 100% or very near it with some sort of anti-caking agent (cornstarch if anything).

Mixing the two recipes found in the thread.
Added some crystal 10-15L to mix (this is nice as it adds residual sweetness to the beer, which balances the watermelon flavor well.

Add watermelon juice in primary vessel post krausen.

To make watermelon juice. Put whole watermelon fruit into bleach solution to sanitize the outside. Starsan a chopping board, large bowl, knife, and brew bag. Chop up fruit to remove peel and add to bag in the bowl. Bleach/Starsan/iodophor your hands and squeeze the flesh through the bag into the bowl to get juice. Add 2 liters of juice (about 1/2 gallon) to 5 gallons (1 gallon total for two 5 gallon carboys).

This gives a strong watermelon flavor when using a seeded, fully ripe watermelon. If you like watermelon only a little bit, I would cut it by half. I like watermelon a lot so I wanted it front and center. This one goes over very well during the late summer.

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:

Vestsio Køståms

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.8

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: 6/10/2015 6:54 PM

Notes: Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.

Author:

shed9

Boil Size: 13.79 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2023 11:48 PM

Notes: Only use Koshihikari rice from the Niigata prefecture.

Cook the rice by boiling it with a 2:1 ratio of water to rice on very low heat.
Once all the water is gone, and the rice is cooked, let it steam with the lid on and the heat off for 10 minutes.
Place the rice in a large bowl or pot, throw in the wheat malt and mix it with the rice and wait an hour or so. The amylase from the wheat malt will give the rice a head start.
At this point, you can use it for your mash.