Homebrew Beer Recipes | Page 836 | Browse 310,000+ at Brewer's Friend

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

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: 11/13/2015 4:53 PM

Notes:

Author:

AnthonyBD

Boil Size: 12.73 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 1.5

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: 12/3/2020 5:03 PM

Notes: First "dry hop" at yeast pitch

Add vanilla and puree at second dry hop

Author:

KarlLark

Boil Size: 6.48 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 5/17/2020 4:06 PM

Notes: Based on Juicy Bits recipe.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/?fbclid=IwAR2thXJuPu3orELm4rrUo4Ic-rz2qeoSc-NjXn2TZ7YJrrXtoTl2_zxbn_A

https://www.homebrewersassociation.org/homebrew-recipe/weldwerks-brewing-juicy-bits-neipa/

Add 1st dry hops when grav is 1.020

Author:

MiggySmalls

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.75

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: 4/25/2020 10:57 PM

Notes: 1lb Strawberries Secondary-14days

Author:

peterj

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 67.5

Mash Thickness: 2.091

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2019 3:50 PM

Notes:

Author:

Kattos99

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 50

Mash Thickness: 1.75

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: 2/17/2019 5:53 AM

Notes:

Author:

chrisvdp

Boil Size: 24.5 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

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: 2/16/2017 10:47 PM

Notes:

Author:

Leonard1

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 5/31/2016 3:58 PM

Notes: This is a perfect clone, I got my hands on 12 bottle of Fresh Squeezed and had some of beer loving neighbors over for a blind tasting. Of eleven tasters only two thought there was even a subtle difference between them and those two tasters both thought the clone was the original. They both chose the clone as the slightly crisper/fresher tasting beer. If the photo uploads properly you will see how much this clone resembles the original, the clone is on the left.

Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.

Let the knock out (Citra) hops steep for 10 minutes.

Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

Author:

HopKitty

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 10:56 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 12:15 PM

Notes:

Author:

brinocerous

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2012 2:28 AM

Notes: First... I don't understand why the formula gives these specific gravities... my OG lands at 1.067/68 and FG at 1.008/06.

The Rolled Oats consist of toasted Quaker Oatmeal(laid out in toaster oven until heavily toasted).

Grains are put into bag in a 5 gallon water cooler, covered with about 2.5 gallons of water at 149 degrees. After 30 minutes check water... add and stir enough 185 degree water to bring temp up to 148 for about 30 to 40 minutes. Total mash time of appx 1 hour. Sparge with 185-190 degree water to make about 3.5 gallon wort.

For me this wort has a SG of 1.022 at 60 degrees.

Add DME. After hot break start adding hops.
Boil 1 hour...Add brown sugar and honey during last 15 minutes of boil.

To cool, I set my 30 quart aluminum brewpot into an ice bath. I use a large plastic tote with 4, 10 lb bags of ice and water. With regular stirring of the wort, this usually cools it from around 190 down to 80 degrees within 40 minutes.

I keep 2 gallons of water in the freezer for about 20 minutes. I pour my chilled wort into the fermenter and then add the 2 gallons to make about 5.5 gallons.

Re-hydrate 2 packs of Nottingham dry yeast, pitch and ferment at 65 to 70 degrees for 7 to 10 days.
Rack to secondary for 5-7 days.
Bottle and condition for at least 10-15 days.

Bottle condition with 4 oz. of cane sugar for a minimum of 10 to 15 days. A 60 day conditioning is recommended.
Enjoy!

Now... the reason I call this beer a "specialty beer" is because of the feel and after taste. I believe that because of the low mash temperature and "neutral" flavor of the Nottingham yeast, this beer has a hard time fitting into the stout category... it's just too dry, light and crisp tasting to be a stout or porter. I waited until my 2nd brewing and finishing before publishing this recipe. If anyone wants to give it a try and then offer any advice or criticism I'd love to hear it.

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 6:04 AM

Notes:

Author:

hines57

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 1:47 PM

Notes: This is one of the best Brews I have ever made. Notes on Sour Mash: Steam sterilized pot for sour mashing by boiling 1 inch of RO in it for 15min with lid on then dumping out the RO before adding mash. Fruit in the secondary is optional. If adding fruit add in pectinase directly to fruit while chopping in food processor or in secondary.

Author:

mdgator

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 9:06 PM

Notes:

Author:

IanS

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2015 3:00 AM

Notes:

Author:

Dr Jay's Homebrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2015 11:15 PM

Notes: Brew Date March 13 2015. Mash water treated 1 tsp cacl2 and 4 cc lactic acid. 1st transfer march 18 2015 and dry hops for 10 day till kegged at PSI 28 for 5 day.

Author:

bdubs84

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.114

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: 1/20/2015 1:49 AM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.4

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: 1/13/2015 2:28 AM

Notes: Brewed 3/22/15. Strike water was 168F and dropped it to about 152F. Recirculated a gallon and dropped it to 150F. pH was 5.3 which is actually lower than predicted. Probably didn't need any acid malt. Sparge was a bit faster than normal stopped the runoff at about 3 brix. Only got about 75% kettle efficiency. Did a hop stand with 2oz for 30min. Started it at 180F and it dropped to 170F. Did sporadic heating to keep it above 170F. Got about 5.5gal from the boil and decided to just go with that. Efficiency was a bit less that normal but still within range. I collected a bit shy of 5.75 overall. I pitched at about 72F so I cooled it down to 62 and then had to heat it up a bit to 67F. 3/23 morning it was at about 68F so I cooled it down. By evening it was sitting at about 67F. 3/24 the beer was sitting at about 67F and I threw an ice pack in by evening time it was still sitting at about 67F. By morning it had heated up to 69F and by evening it was at about 70F. Dry hopped an took a gravity reading on 4/13. Reading was 1.011.

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:

Boil Size: 50.1 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 2/11/2014 3:49 AM

Notes: 2 packages of yeast