All-grain Homebrew Beer Recipes | Page 1055 | Browse 220,000+ at Brewer's Friend

Author:

raysolvang@hotmail.com

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 120g

Creation Date: 2/25/2014 8:25 PM

Notes:

Author:

Final Boss

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

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: 2/6/2021 3:13 AM

Notes: 1/2 Campden Tablet in Strike water

1/2 Campden Tablet in Sparge water

1lb Lactose added at flameout

6lbs of Ripe bananas will go into the blender along with a few oz of bourbon and blended and added to secondary after fermentation is completed for 1 week

2lbs of flaked coconut will be toasted in the oven at 300 degrees for ~20 Minutes (until golden brown) and added to secondary after fermentation is completed for 1 week

0.5oz of Amarillo and Sabro Dry Hopped alongside Coconut and Bananas

A tincture of 3 cut and scraped vanilla beans and 6oz of bourbon will be added at Kegging

2-4oz of Banana Extract will be added at Kegging

Author:

SgtDimples

Boil Size: 9 Gallons

Boil Time: 135

Boil Gravity: 1.051

Efficiency: 66.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2019 3:18 AM

Notes: Molé sauce is a savory, and Spicy topping for Mexican/South American dishes. It uses chocolate, cinnamon, and smoked peppers as a base to bring a bitter, smoky, and spicy flavor to any dish. It also a perfect spice regiment for the body pumpkin can bring to a beer, and is perfect for a stout because of its use of chocolate.

So that was the inspiration. One of my good friends is Honduran, and his nickname for him from me is the Honduran thunder, which seems all but fitting for the name of the brew, and so it has been dubbed.

Brew day: brew day was a nice 45 degrees and misty in buffalo, ny. A rarity for the beginning of January.

MASHING
(mash water volume, 1.5 quarts per pound of grain)

1. from brewing a few beers with lots of adjunct, I’ve learned that I like to separate my additions from my base malt in mashing to allow for some separation of larger carbohydrate chains and proteins.

1.a - adjunct protein rest - with separation and efficiency in mind, I got my acquired volume of mash water heating up, and at about 130-140 degrees Fahrenheit I added the appropriate amount of sparge water to my adjunct grain pot (roasted wheat, dark chocolate Kilned malt, and rolled oats), and I let the rest of the mash water head up for my base malt mash water. After adding the water to the adjunct grain, the mash temp was around 120-125F.

This allowed for the adjunct to do a nice protein rest (separates unfermentable compounds) for the wheat and oats while I heated up the water for the base malt.

1.b Primary malt mash - By the time the mash water was ready for the base malt, about 167F, the protein had been resting for about 20-30 minutes. I added the mash water to the base malt, and it settled around 155-158F.

1.c - not really sure if this would be considered decoction, but in any case, after the primary mash water was added to the base malt, I began heating up the adjunct pot to a boil. I did this to extract some unfermentable sugars and bring out some more tannins and caramels. By the time that was at a boil, the primary mash had been sitting for 60 min, and was resting around 148-152F, I added the boiled adjunct mash to the primary and it had brought it back up to around 155, I let it sit for another 30 min after mixing.

90 min mash in total, primary mash stick between 150 and 158F.

2. SPARGE AND BOIL.

2.a - this is where I messed up a bit. I do a multiple batch sparge process because I don’t have the equipment for a continuous sparge, or a means to add all the sparge water at once, I’m sure other methods out there can be more effective, but I haven’t had anything go so awry that it made been
Feel It was necessary To change it.

SO I got my strike water heated and added it to the mash, which with 19 pounds of grain in my 10gal cooler mash tun, was very full, and I let it sit for 15 min, and then began to Sparge.

I SPARGED TOO QUICKLY. Within 15 min I had half my boil volume, so I decided to slow the Sparge, add my remaining sparge water, and then get to a boil Volume once I felt comfortable that I got most the sugars off the grain. That amounted to about 9 gal.

3. The boil

3.a Because I had a good ~3 gal to boil on a chilly day, it took awhile. I added the pumpkin right away because I wanted it for body, and my thought it the more the heat can break down those pectins, the better for that.

In the future I’m gonna try adding the pumpkin the the mash instead, not because it didn’t do what I wanted, but because it added a lot of trub to the carboy.

3. b - I added an ounce of nugget after it had gotten down to a point where I could calculate the boil lasting for 45 min more based on sight and volume lost once it reached a rolling boil. I made sure I didn’t add more bitterness than I wanted to in this regard, especially with my previous sparge mistake.

The chill and pitch.

4. The chill was quick, as it was a chilly day that had gotten colder. Ran cold water through my copper coil and transferred it to a carboy at the end. It reached around 70F and I pitched 1.5 packets of US-so5.

5. The ferment:

5.a I let the wort sit for 3 weeks in a basement that hovered from 52F-60F, and then I transferred it off the trub into secondary, and brought it into a warmer room of the house that was 65F-68F for a week or so, At the point of the move to better temperature, the beer was at about 60% efficiency with a gravity of 1.026, and I was also paranoid about oxizidation from the transfer, so I also pitched more yeast nutrient and .5 packet of dried yeast in it in attempts to remedy those problems.

5.b A week and a half later, the gravity had dropped to ~1.018, and the ferment was still slightly active, which I liked to see, even though it wasn’t finished, I knew some sweetness would come through once I force carbonated, and this was a big beer, so I don’t care about losing some efficiency for that sweetness.

6. The extracts:

In the ferment time I had made some extracts to steep in high proof alcohol.

I used four 8oz mason jars, 2 of which were filled with chocolate nibs halfway, 1 that was filled with smoked morito chiles(a derivative of chipotle), and one with 7-8 cinnamon sticks.

I filled all containers with spiritus, a 96% alcohol spirit. And I let them sit, shaking them regularly, for the entire fermentation process.

I ended up using the entirety of my chocolate nib extract, ~ 8-9oz, because of how subtle the flavor was.

I added an ounce of natural vanilla extract that brought out the chocolate more.

2 oz of chili extract

And 1 oz of cinnamon extract. It’s delicious.

The base is delicious, the additions are delicious, I welcome anybody to give it a go.

Author:

Beanie's Homebrew

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 80

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: 11/28/2017 11:35 PM

Notes: WESTVLETEREN YEAST ALL SUGAR INVERTED

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 1.4

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: 9/11/2017 10:29 PM

Notes:

Author:

deepchills

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72.5

Mash Thickness: 1.5

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: 3/9/2017 4:24 PM

Notes: Water Profile: I was concerned about going "Full Burton" for this one. That was a lot of minerals. So I went as far as I could while staying inside of Palmer's recommended ranges on EZ Water.

Brew Day 3/11/2017
Pre Boil: 6.5 Gal, OG 1.061 (81% Eff!)
5 gal in fermenter. SG 1.069
3/18 1.013 Moving to room temp to finish. Dry hopped.
3/27 - Cold crash

Author:

jakesnake2384

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2017 2:08 AM

Notes: Sub Riverbend Pale Malt for Pale Malt.

Author:

Wemet

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 6:38 PM

Notes: 12/26/16 - 1.066 with 1/2lb DME.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.75

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: 8/26/2015 7:13 AM

Notes: Actual Batch size is 6 Gal. The 6.5 Gal accounts for the OG and approx 1 gal of lost to hop residue and trub.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

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: 6/30/2015 12:26 AM

Notes:

Author:

jasonclick

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

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: 4/27/2015 3:06 PM

Notes:

Author:

Shooby

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Table Sugar

Priming Amount: 139.7g

Creation Date: 2/16/2015 6:20 PM

Notes:

Author:

brewthom

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 8:16 PM

Notes:

Author:

Apolyon

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: Priming Sugar (dextrose)

Priming Amount: 5 oz

Creation Date: 8/12/2014 1:53 PM

Notes: 2L starter used with 15g of Safale 05
Stir hot wort 10 mins before cooling
mash temp
Strike - 7.3 gallons of 164 degree water
- 10.5 quarts of boiling to get to mashout
- spaadd an additional 2 quarts to get to 8 gallons

Author:

MaverickWatson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2013 4:46 PM

Notes:

Author:

Big Banana Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: 2.644

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: 9/18/2018 9:17 PM

Notes:

Author:

Boil Size: 100 Litres

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 38 ° C

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 3/27/2021 1:12 PM

Notes: Use cooked rice (uncooked weight) instead of flaked rice.
Aim for a pH of around 5.2.

Author:

Because

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/18/2023 8:53 PM

Notes: Mill the grains and dough-in targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a mash temperature of 150 °F (66 °C). While waiting for the run-off and boil to begin add 3 oz. (85 g) of Strata® “dip hops” directly to a clean, sanitized fermenter.

Total boil time is 60 minutes. No hops will be added until post-boil. With 30 minutes left in the boil, run un-hopped wort to the fermentation vessel with the Strata® hops at 170 °F (77 °C) until the hops are aggressively submerged (~0.5–1 gallon/2–4 L). Seal the fermenter with an airlock as soon as possible. Continue to boil the remaining wort. At 60 minutes turn off the heat and pitch your flameout addition and whirlpool for 20 minutes.

Chill the wort to lower than the target fermentation temperature. Once all the wort is in the fermenter, adjust the wort volume as needed to 5.5 gallons (21 L) and the wort temperature to 68 °F (20 °C), then aerate thoroughly and pitch yeast. Pitch rate is 1,000,000 cells per mL per degree Plato. Ferment at this temperature.

Track the gravity daily and at approximately 1.018 specific gravity dry hop with 2 oz. (57 g) each Mosaic® Cryo pellets and Citra® Cryo pellets.

Forty-eight hours later add 3 oz. (85 g) Strata® as the second dry hop. Track gravity until the beer is at terminal gravity. Chill the beer and carbonate the beer to around 2.5 volumes of CO2.

Author:

Wolf Pack Brewing

Boil Size: 69.07 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 3.5

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: 6/24/2023 2:38 AM

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

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.

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.

Silver in River Valley 2022 Competition 22/05/2022

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.