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Welcome to our free online homebrewing software. In order to use our software, you will first need to register and login to the site. Get started by clicking on the "Recipes" link in the above menu and follow the instructions on that page. Happy brewing!

Today's Random Recipe
Expected grain efficiency (1-100): Batch Size (US gallons):  
Beer's Name: Dunkelweizen Style: Wheat Beers
Substyle: (Dunkelweizen)
 Original Gravity: 1.061
 Final Gravity: 1.016
 Alcohol (ABV): 5.85%
 Calories (per 12 oz.): 203
 Total IBU (Bitterness): 35
 SRM (color): 30

Ingredients: (Portions for a 5 gallon batch)
Grain 0.25 lbs.Chocolate Malt (UK) Extract
Grain 0.25 lbs.Black Barley (USA) Extract
Grain 0.5 lbs.Cara-Pils/CaraFoam/Dextrine (USA) Extract
Grain 7 lbs.Wheat Malt (Germany) Extract
Hops 1 oz.Cascade (Pellets% AA) Boil time 3 min.
Hops 2 oz.Hallertauer (Pellets% AA) Boil time 60 min.
Miscellaneous Ingredient 0.5 ozIrish Moss Extract
Miscellaneous Ingredient 3 tspGypsum Extract
Yeast 1 oz.Wyeast Labs Belgian Witbier (3944) Yeast (Ideal ferm. temp: 62-75°F)

Steep crushed malted grain in 2 gallons of 150 water (tap water is about 130) for 30 minutes. Dont fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add boiling hops, Irish Moss and Gypsum and boil for 60 minutes. Add finishing hops for last 3 minutes of the boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78, and ferment and bottle as ususal.

Primary Fermentor: 5 days Secondary: 2 weeks In Bottles: 2 weeks

A beer please:
Una cervesa, si us plau
(Oona servayzeh see oos plow)

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