Homebrew Beer Recipes | Page 921 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 8:26 PM

Notes: OG 1.038
FG 1.007

Author:

KarlLark

Boil Size: 6.44 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2022 11:09 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.58 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 10/26/2021 6:05 AM

Notes: Froth Vape yeast instead of Wyeast 1318 London Ale III

Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh.

Author:

Boil Size: 7.68 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 0.75

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: 10/13/2021 3:35 PM

Notes:

Author:

bhive01

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 7/3/2021 12:54 PM

Notes:

Author:

Wolf King Brewing

Boil Size: 7.05 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2021 6:17 PM

Notes:

Author:

Zang

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 6:08 PM

Notes:

Author:

Lizeth

Boil Size: 217.5 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: 2/3/2018 3:39 AM

Notes:

Author:

Evan B.

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2017 2:04 PM

Notes: Toast 2 Lbs oats in oven at 350 degrees stirring frequently until there is a nice toasted color. They should smell like oatmeal cookies. Let sit for a few days in a paper bag prior to steeping. Steep for 30 minutes at 160 degrees.

Add 2 TBS Vanilla Extract to primary at day 21. Let go for an additional 1 week. Bottle at 4 Weeks.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

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: 1/6/2017 8:45 PM

Notes:

Author:

radartaco

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2.5 volumes

Creation Date: 5/25/2013 11:56 PM

Notes:

Author:

Brewcousins

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 78

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: 10/4/2016 4:05 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2016 11:46 PM

Notes: ♦ BREW DATES: Last Update: 04.22.16 Steve 5GL
Date: Brew Day • 04-22-2016
Gravity End of Boil (OG) • 1.066
Gravity (FG) • ______________________
Date: Pitch Yeast Day • 04-23-2016
Date: Dry Hop 05-07-2016
Date: Keg Day • _____________________
Drafted Who’s House • _______________

Forgot to sanitize hop bag. :(

♦ SESSION NOTES: This one always comes out really good.

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Hordak

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: BATCH

Priming Amount: N/A

Creation Date: 1/20/2016 5:45 AM

Notes: 1 Grapefruit / 1 Pomello Zest at day 1 mark and 14 day mark. Steeped in vodka couple days prior.

Author:

russcparker

Boil Size: 9 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 12:09 AM

Notes:

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 4:01 AM

Notes: 4/25/15: Started 2 liter starter of Wyeast 3711 and a 3 stage starter of WLP644 to be split between the European and American hopped saisons.

5/3/15: Brew day. Added too much water and ended up undershooting the target gravity by .004. This was just as well, as the hop pellets and trub absorbed almost a gallon. It ended up being even less of an issue than I thought, since the melange of yeasts was a monster, reaching 92% apparent attenuation.

5/9/15: Raised the temperature to 72ºF.

5/25/15: Added dry hops late at night.

5/28/15: Bottled with table sugar for 2.4 volumes of CO2. Final gravity 1.002, 4.8% abv.

6/15/15: First tasting. Hazy, straw colored with a soft white head. Fantastic aromas of sauvignon blanc, peaches, pepper, clove, tropical fruit, and a hint of funk. Taste is more of the same, with a small amount of resiny stickiness from the hops. By far the best beer that I've ever brewed.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 2:34 PM

Notes:

Author:

Nicholas Keuning

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 11:15 PM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 5:06 AM

Notes: Brewed 1/24/15. Strike water was about 170 and it cooled to about 153F. I recirculated about 2 gallons and it dropped down to 150F. PH was 5.4 which is right about where it was predicted. In kettle efficiency was 80% which is a bit lower than I expected but probably will be fine. Decided to do a hop stand (0min addition and cooled it quickly) at 180F but it dropped to 170F over the 15min. My efficiency was a bit less than I expected which might have been due to a quicker sparge. I also used more sparge water so possibly that diluted it more. Not sure why it happened this time. Pitching temp leveled out at 68F. 1/25 morning time it was fermenting at sitting at about 64F. Evening time it had risen to 67F so I cooled it a bit. 1/26/15 morning time it had drifted up to 67F so I cooled it a bit. 1/27 was 64F in the morning and it had drifted to about 67F by evening. 1/28 in the evening I took it out of the bath and it was sitting at 68F when I removed it. 2/7 dry hopped and took a gravity reading. 2/12 biofined with 2Tbls. Kegged 2/15 which means I dry hopped for 8 days vs 7. 2/28 I decided to further dry hop the brew in the keg. Also wanted to kick the carbonation up a bit more.