|
New World IPA
|
Special/Best/Premium Bitter
|
10 Litres |
1.058 |
1.013 |
5.91 |
60.89 |
15.83 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Glucose |
Priming Amount: 2.5oz |
Creation
Date: 3/12/2012 6:01 PM |
| Notes: |
|
|
Fuck BJCP
|
Double IPA
|
45 Litres |
1.077 |
1.014 |
8.32 |
82.43 |
11.3 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 80 |
Boil Gravity: 1.059 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 270g |
Creation
Date: 3/2/2017 12:54 PM |
| Notes: |
|
|
Single Hop - Warrior
|
American IPA
|
42 Litres |
1.074 |
1.021 |
6.95 |
68.31 |
7.08 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 70 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2013 1:01 PM |
| Notes: |
|
|
NumberThree - Fullers London Pride
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.065 |
1.019 |
6.04 |
24.11 |
10.61 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: dextrose |
Priming Amount: 3 oz |
Creation
Date: 12/1/2019 4:34 AM |
Notes: brewed 12/14/19 bottled 12/21/19
**did strike at 170 and mash-in was 159; reduce to 165 **
** messed up on hop calc using grams - roughly 7-8 grams only per addition instead of 15-16**
Other Notes:
- attenuation super quick - kept fermenter temp 67
- cold crashed starter
mill set at 11 oclock grind on base malt
mill set at 12 oclock for crystal
pitched at 65
- added .5 gal water
tilt OG 1.049 tilt fg 1.19
Cost
-----
$11.48 London ESB WY1968 (morebeer includes ice)
16.09 spring ale malt 1.61/lb (morebeer)
$2.49 English Crystal 77l 2.49/lb
$0.56 .5 oz target (midwest 9 for 8oz)
$0.63 .5 oz challenger (midwest 10 for 8oz)
$0.88 .5 oz northdown (midwest 10 for 8oz)
$0.44 .5 oz east kent golding (midwest 7 for 8oz)
$8.00 approximate costco water 8 gallon/5.49
$3.00 DME for starter 5.99/lb (midwest 1lb price)
~$1.00 - yeast nutrient (fermaid k and ld carlson)
~ $1.50 bottle caps
$0.31 prime sugar (midwest 1lb 2.50)
|
|
|
Cream Of Three Crops
|
Cream Ale
|
5.5 Gallons |
1.041 |
1.011 |
3.89 |
17.01 |
2.65 °L
|
4.2K |
4 |
|
|
|
| Boil
Size: 6.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:15 PM |
| Notes: |
|
|
01 PILS LÅGËRSTRØM
|
German Pils
|
600 Litres |
1.046 |
1.01 |
4.8 |
30.89 |
3.14 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 700 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 3/13/2017 10:57 AM |
| Notes: |
|
|
Smash 6 - Pilsner Saaz
|
Strong Bitter
|
20 Litres |
1.052 |
1.011 |
5.28 |
26.91 |
3.84 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 11/20/2015 10:25 AM |
| Notes: |
|
|
Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.084 |
1.022 |
8.12 |
23.28 |
12.88 °L
|
4.2K |
1 |
|
|
Author:
|
|
e_satt
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2015 3:31 AM |
| Notes: |
|
|
Dogfish 90 Minute IPA (approximation) - Braumeister 20L
|
Imperial IPA
|
20 Litres |
1.073 |
1.019 |
7.54 |
77.77 |
7.93 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 1:52 AM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚ 5/7 days
(optional) Dry Hop "5 days" at 20 c˚
Amarillo
Simcoe
Cold crash "5 days" at 0c˚ |
|
|
NEVERLAND 23L
|
Specialty IPA: New England IPA
|
23 Litres |
18.404 |
3.872 |
8.45 |
41.9 |
6.61 °L
|
4.2K |
4 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 18.4 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 10/21/2020 10:54 PM |
| Notes: |
|
|
Swampy Bohemian Pilsner (update)
|
Czech Pale Lager
|
6 Gallons |
1.055 |
1.014 |
5.38 |
32.05 |
3.73 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 9.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 1:48 PM |
| Notes: |
|
|
Waldo Attempt
|
Double IPA
|
5.5 Gallons |
1.107 |
1.018 |
11.69 |
107.9 |
11.06 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2015 5:02 PM |
| Notes: |
|
|
Farmhouse Sour
|
Berliner Weisse
|
12 Litres |
1.04 |
1.006 |
4.44 |
9.5 |
2.82 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 35 |
Boil Gravity: 1.04 |
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: 12/2/2015 5:11 AM |
Notes: Method:
Make lactobacillus starter. Dissolve malt and water, add lactic acid. Kettle sour with lactobacillus, then boil with just a touch of bittering hops. Ferment with US-05. Split and add raspberries, blackberries, passionfruit to some volumes.
Yeasts:
White Labs 677 Lactobacillus delbrueckii (make a ~2 L starter with DME and yeast nutrient)
(or Wyeast L5223-PC Lactobacillus brevis)
(or WLP672 Lactobacillus Brevis)
"The Lactobacillus Delbrekii that you can buy from the beer yeast companies is homofermentative, and Meyer feels this is less good than heterofermentative species like Lactobacillus Brevis, which is common on malted barley from the malting process itself."
But it seems whitelabs themselves think delbrekii is more suited. But people disagree! ugh.
Aim for 3.5 volumes CO2.
Safale US-05 Chico
This guy reckons you can culture yoghurt for a berliner weisse:
http://www.seriouseats.com/recipes/2015/08/how-to-brew-sour-beer-recipe.html
Aim for ~15 IBU (or ~10 if the sourness is decent). Not sure I need a 60 minute boil. Pitch wyeast smack pack directly with a spoon of 3711 to help. |
|
|
English Mild
|
Mild
|
5.75 Gallons |
1.038 |
1.01 |
3.63 |
25.04 |
18.68 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 82 |
Mash Thickness: N/A |
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: 9/27/2012 4:00 PM |
| Notes: Mash temp was about 154/155. I ended up sparging up to 7 gallons to being the gravity up a bit more. I believe that I am ok and didn't extract to much but we shall see. |
|
|
Brooklyn Brown
|
British Brown Ale
|
20 Litres |
1.058 |
1.01 |
6.34 |
35.77 |
28.75 °L
|
4.2K |
3 |
|
|
Author:
|
|
Mall
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 5/6/2016 12:35 AM |
| Notes: |
|
|
Brewdog - Jack Hammer
|
American Light Lager
|
20 Litres |
1.064 |
1.01 |
7.13 |
132.72 |
5.13 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 7/4/2016 11:50 AM |
| Notes: |
|
|
Wilkerson Pale
|
American Pale Ale
|
5 Gallons |
1.053 |
1.011 |
5.48 |
45.18 |
5.85 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 55 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: Corn Sugar (Dextrose) |
Priming Amount: 3/4 cup |
Creation
Date: 9/28/2012 11:04 PM |
| Notes: |
|
|
Genus Extract Witbier
|
Witbier
|
5.5 Gallons |
1.047 |
1.009 |
5 |
13.78 |
3.22 °L
|
4.2K |
5 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2016 9:39 PM |
| Notes: |
|
|
Belgian Blonde Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.065 |
1.016 |
6.43 |
24.27 |
4.61 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 6.23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/1/2013 12:53 PM |
| Notes: |
|
|
Mujoose
|
Specialty IPA: New England IPA
|
50 Litres |
1.068 |
1.017 |
6.76 |
30.96 |
5.56 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 69.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
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: 4/14/2020 8:22 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. |
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