Homebrew Beer Recipes | Page 1378 | Browse 310,000+ at Brewer's Friend

Author:

Dstick

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 62

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: 7/4/2018 2:16 PM

Notes: Added rum soaked raisins and cinnamon as Werth as vanilla beans. Than combined with the .018 FG made this tasty but maybe slightly too sweet.
Overall good.

Author:

Boil Size: 26 Litres

Boil Time: N/A

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 4.01

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 83 g

Creation Date: 1/12/2023 9:42 AM

Notes:

Author:

JZ1018

Boil Size: 5.94 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 4/27/2022 12:20 PM

Notes:

Author:

jwir3

Boil Size: 12.86 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 9.21 psi

Creation Date: 2/6/2022 2:14 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 80

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: 1/27/2021 4:01 AM

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

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.

Author:

IlGus

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2020 4:44 PM

Notes:

Author:

cchazer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 10/18/2019 3:09 PM

Notes: HEAT STRIKE WATER TO 167 (TARGET 153 FOR 60 MINUTE MASH)

MASH 60 MINUTES

HEAT SPARGE WATER TO 170 (BATCH SPARGE)

COLLECT 7 GAL. WORT IN BOIL KETTLE

0.5 OZ. WARRIOR - BOIL 60 MIN.
1.0 OZ. CITRA - BOIL 5 MIN.

2.0 OZ. MOSAIC WHOLE CONE AT FLAME OUT (WHIRLPOOL)
1.0 OZ. CITRA AT FLAME OUT (WHIRLPOOL)

CHILL WORT TO 68 DEGREES

TRANSFER TO FERMENTER AND PITCH YEAST

FERMENT AT 70 DEGREES

2.0 OZ. MOSAIC (DRY HOP DAY 2 OF FERMENTATION FOR 5 DAYS)
1.0 OZ. CITRA (DRY HOP DAY 2 OF FERMENTATION FOR 5 DAYS)

1.0 OZ. MOSAIC (2ND DRY HOP FOR 4 DAYS)
2.0 OZ. CITRA (2ND DRY HOP FOR 4 DAYS)

CLOSE TRANSFER INTO KEG AND CARBONATE

Author:

Boil Size: 24 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2019 4:24 PM

Notes:

Author:

Exca

Boil Size: 30.4 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 2:47 AM

Notes:

Author:

Frankenheim

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.33

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: 12/20/2018 11:01 PM

Notes: Recipe based on Brewing Network interview with Vinnie Cilurzo on the Sunday Session back in 2005, as well as information provided in "Brew Like a Monk" and Russian River's website. OG should be 1.066, abv 7%, attenuation 82%, single infusion mash 149-151, IBUs 25, with hops listed as Sterling and Styrian Goldings (13-15 IBU at 90 minutes, 7-10 IBU at 30 minutes, and 3-5 IBU at flameout/whirlpool). Possibly consider using Saaz as flameout hop. Russian River's yeast is a propriety version of WLP500 or Wyeast 1214. Pitch at 64F, allow to rise to upper 70s by the 4th day. Primary ferment should be complete in 7 days. Lager at 32F for 10 days to clear yeast. Re-ferment in Keg with additional sugar and bottling yeast (Russian River uses wine yeast). Also consider aging on oak chips for two to three weeks like Russian River does for Damnation "Batch 23". Trying the Ardennes yeast first for this one.

Author:

McKnuckle

Boil Size: 3.15 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 85

Mash Thickness: 3.49

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: 12/29/2014 3:11 PM

Notes: Knudson "Just Tart" Cherry Juice (original) or Trader Joe's

Goal is to have 2 gal in secondary to which 0.5 gal cherry juice is added. Hence 2.125 target into fermenter. 75 minute boil provides enough wiggle room to adjust in order to get that target.

OG = 1.057
FG = 1.007 - 1.012
IBUs = 8.6

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

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: 1/20/2018 4:01 PM

Notes: Ferment at 15 to 18 celcius for 3 weeks.

Transfer to wooden cask and age in a cool dark place for another 3 to 6 weeks.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.375

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: 7/25/2017 2:22 AM

Notes:

Author:

J-Sap

Boil Size: 6.6 Gallons

Boil Time: 65

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2017 3:30 AM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 5:30 AM

Notes:

Author:

1347brewer

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 7/15/2016 10:36 PM

Notes:

Author:

Midas Nanobrasserie

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.25 bar

Creation Date: 5/23/2016 2:07 PM

Notes:

Author:

TINTI

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 6:21 PM

Notes: BRASSAGEM
FERMENTAÇAO, 17 GRAUS, 1,2,3,4,5 NO 5 DIA AUMENTAR 2 GRAUS
5 DIA VERIFICAR ATENUAÇAO
6 DIA VERIFICAR ATENUAÇAO
7 DIA VERIFICAR ATENUAÇAO SE TIVER IGUAL COMEÇAR A BAIXAR 1,5 GRAUS POR DIA.
QUANDO FALTAR QUANDO ESTIVER EM 12 GRAUS SOLTAR O DRYHOP 50 G DE AMARILLO

QUANDO ESTIVER EM 2 GRAUS SOLTAR A GELATINA E DEIXAR 2 DIAS NO TERCEIRO, OU QUARTO DIA ENGARRAFAR.

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 5:48 PM

Notes:

Author:

Palme

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

Mash Thickness: 3.5

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: 7/6/2015 8:14 AM

Notes: Brewdate: 08.07.2015