|
15
|
Russian Imperial Stout
|
5 Litres |
1.116 |
1.037 |
10.33 |
67.56 |
40 °L
|
1.2K |
0 |
|
|
Author:
|
|
DasBeef
|
|
| Boil
Size: 8 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 71.5 |
Mash Thickness: 2 |
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: 12/12/2014 2:02 PM |
Notes: Meant to add 15g of Cocoa Nibs with 10mins to go and forgot. Boiled 15g in 150ml of water for 10mins, strained and added to fermentor after 1 day.
[Brewed - 11/12/14] [Secondary - 23/12/14 (Whisky/Bourbon soaked applewood chips added)] [Coffee/Cocoa nibs - 17/01/15] [Bottled - 19/01/15]
OG - 1.116 / FG - 1.040 |
|
|
Abney Amber IPA
|
Imperial IPA
|
5.5 Gallons |
1.085 |
1.019 |
8.57 |
109.54 |
15.28 °L
|
1.2K |
3 |
|
|
Author:
|
|
mb
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 8:42 PM |
| Notes: |
|
|
Majorna Oatmeal Stout
|
Oatmeal Stout
|
20 Litres |
1.071 |
1.017 |
7.11 |
65.95 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2015 8:50 PM |
| Notes: |
|
|
Mujoose #23
|
Specialty IPA: New England IPA
|
50 Litres |
1.072 |
1.019 |
6.94 |
30.58 |
5.64 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 63.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 6/24/2021 10:29 PM |
Notes: Batch #23 changes: Water chemistry
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 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. 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), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh. |
|
|
Hoptimum Strength IPA (All Grain + Extra Hops)
|
American IPA
|
20.8 Litres |
1.067 |
1.011 |
7.35 |
85.46 |
10.3 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Coopers Carb Drops |
Priming Amount: 1 per 500ml bottle |
Creation
Date: 7/26/2015 4:41 PM |
| Notes: |
|
|
Porter Bałtycki
|
Baltic Porter
|
15 Litres |
20.539 |
7.1 |
7.51 |
46.53 |
39.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 21.5 Litres |
Boil Time: 155 |
Boil Gravity: 14.3 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2017 10:11 AM |
Notes: Wysładzanie do 19 blg
ekstrakt końcowy 7,2°Blg
fermentacja burzliwa 4 tyg
cicha 2 tyg
butelkowanie glukoza 7g/ L |
|
|
IIPA
|
Imperial IPA
|
1600 Litres |
1.088 |
1.022 |
8.64 |
123.34 |
11.35 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1700 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 90 |
Mash Thickness: 2.9 |
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: 5/20/2016 3:08 AM |
| Notes: |
|
|
Kurbiskopf "Pumpkin Head" 1st Rev 2016
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.069 |
1.014 |
7.21 |
21.18 |
17.68 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 9/12/2016 1:13 AM |
Notes: This 2nd Gen recipe has the following changes from the 1st Gen
changed brown sugar from 1 lb to 4 oz
added 1 Tsp of Capella water soluble Graham Cracker Extract (purchased online) which is used in Pumkin by Southern Tier |
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|
Tropical IPA (David Mexican Lager Modification)
|
American IPA
|
11.5 Gallons |
1.042 |
1.01 |
4.29 |
21.16 |
3.29 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 4/18/2022 1:04 PM |
| Notes: |
|
|
Primeira Tentativa - Weiss
|
Weizen/Weissbier
|
9 Litres |
1.05 |
1.014 |
4.68 |
11.28 |
7.36 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2013 4:28 PM |
| Notes: |
|
|
JUST PEACHY! 10 GALLON BATCH
|
Blonde Ale
|
11 Gallons |
1.042 |
1.008 |
4.41 |
36.55 |
3.62 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 1.75 |
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: 2/3/2019 4:14 PM |
| Notes: add extract only if needed for taste |
|
|
Rocky Mountain Clover Honey Wheat Beer
|
Weizen/Weissbier
|
5.5 Gallons |
1.048 |
1.012 |
4.69 |
26.88 |
4.16 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2017 8:42 PM |
Notes: This is a fairly simple wheat beer that is attenuated with notes of strawberry from dried hibiscus flowers, not actual strawberries, based on teas that use hibiscus to achieve a subtle strawberry flavor.
Color should be golden, with a slight red hue or tinge. |
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|
Amber Bitter
|
Special/Best/Premium Bitter
|
12 Gallons |
1.046 |
1.008 |
4.99 |
33.71 |
11.6 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2017 5:42 PM |
| Notes: |
|
|
Lavender Cream Ale
|
Cream Ale
|
3.5 Gallons |
1.03 |
1.007 |
2.98 |
22.15 |
2.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2017 1:01 AM |
| Notes: |
|
|
Grodizkie
|
Piwo Grodziskie
|
5.5 Gallons |
1.031 |
1.006 |
3.34 |
19.52 |
3.32 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 5/19/2017 11:24 PM |
| Notes: Peach smoked wheat malt |
|
|
Dark Night Tangerine Porter
|
American Porter
|
5.5 Gallons |
1.052 |
1.013 |
5.16 |
36.05 |
27.27 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2016 12:16 AM |
Notes: Mix the flaked oats and flaked wheat with 1 lb of lager malt and mash in for 15 minutes at 150° F (65.5° C), then raise to a boil and maintain for 10 minutes. Have the other grains at protein rest, and raise to mash at 154° F (68° C) when you add the boiling unmalted grain to the main mash. Continue for 30-40 minutes, then mash out at 170° F (77° F), and maintain at least 165° F (74° C) during spargeing to keep the starch liquefied.
Collect enough run off to have 5 gallons of wort after a 90 minute boil. Bring the wort to a boil and add .5 oz (14 g) of Northern Brewer hops. After 60 minutes, add .25 oz (7 g) of Styrian Golding hops and .5 oz (14 g) of Northern Brewer hops. After 15 more minutes add .5 oz (14 g) of Styrian Golding hops. At the end of the boil, add the zest of 1 tangerine, 1 oz (28 g) coriander, and .5 tsp (2 g) ground star anise. Cool the wort and aerate it a proper amount then pitch your yeast. The beer will reach maturation in 2 to 4 months. |
|
|
Sommer Pale Ale
|
American Pale Ale
|
21 Litres |
1.046 |
1.009 |
4.87 |
28.69 |
4.02 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 62 |
Mash Thickness: N/A |
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: 1/19/2016 9:27 PM |
| Notes: |
|
|
Boddi Count ELM
|
Mild
|
18.9 Litres |
1.036 |
1.008 |
3.58 |
14.95 |
22.9 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.023 |
Efficiency: 68 |
Mash Thickness: 4.17 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17.8 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2015 10:17 PM |
Notes: 1987 Boddington's East Lancashire Mild recipe
Added 25g of black
recipe calls for 7% brewers caramel and lists the FG as 1.006 so assumed 80% attenuation and substituted candy sugar for caramel
calls for 90 min boil |
|
|
LIPA I Base
|
American IPA
|
9 Litres |
1.031 |
1.009 |
2.86 |
46.92 |
8.76 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2015 10:09 AM |
| Notes: |
|
|
English Golden Ale
|
Special/Best/Premium Bitter
|
5.5 Gallons |
1.048 |
1.012 |
4.7 |
39.77 |
3.74 °L
|
1.2K |
0 |
|
|
Author:
|
|
Jameswoody
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 12:31 AM |
| Notes: |
|
|
|
|