Homebrew Beer Recipes | Page 1702 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 8:43 PM

Notes: 4oz toasted coconut added at 15min boil
32oz coconut water added at 15min boil
2lbs toasted coconut added to secondary for 2 weeks

Author:

Wolf Pack Brewing

Boil Size: 69.07 Litres

Boil Time: 90

Boil Gravity: 1.06

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: 5/24/2022 7:35 AM

Notes: Based on Weldwerk Brewings 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 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.

Author:

Brewing Ben

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2021 3:51 PM

Notes: Mash Temp: 148 (I like going lower because I like mine to finish a bit drier, but you could adjust for personal preference if you want it slightly sweeter)

-Begin fermentation at 54-56F for 3-4 days
-Begin to ramp the temp up 4-5F every 12 hours until reaching 68-72ish (I usually wait until it seems like fermentation is past high krausen, Usually this is somewhere around day 3 post pitch.)
-Let it rest at the 68-72 range until it's reached full attenuation and any off-flavors are no longer noticeable, not usually more than 3-6 days at this temp.
-Begin cold crashing to 34-36F I usually just cold crash like 5F every 6-12ish hours, really whatever is most convenient. Sometimes i'll just put it in the fridge and let it cold crash fully.)
-Let 'lager' as long as desired. I don't typically leave mine in primary to lager very long. Usually only a day or two, I typically get my kegged within a few days as my schedule allows.
***suggested is 2-3 weeks***
-At this point there is certainly no reason you can't drink it now without weeks of lagering. The clarity will not be great, but it should taste just fine. You could help clarity with whatever fining agents you typically use (gelatin for me occassionally). Otherwise if I do 'lager' my lagers it's just in the serving keg inside my kegerator. That's usually just dictated by how much space I have in the kegerator.

Author:

Ugly Ear Brewing

Boil Size: 6.04 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 10.1 psi

Creation Date: 9/22/2020 6:48 PM

Notes: 2L Starter

Brew day:
Mash at lower side to help produce dryer beer 142-146 (Maybe 2 step mash?)
stir in grain thoroughly

Hops:
Hallertauer - 30 min
Hersbrucker - 20 min
Perle - 10 min

Author:

Bungalow Brews

Boil Size: 36.2 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 2.415

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: 1/28/2020 9:58 AM

Notes:

Author:

nferdinandt

Boil Size: 6.4 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 11.75 psi

Creation Date: 7/9/2019 7:21 PM

Notes:

Author:

4DogsBrewing

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 7/2/2019 12:38 AM

Notes:

Author:

meatball

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.52

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2019 8:33 PM

Notes: Pitch at 70F, free rise up to 80-90F. Hold at 85.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 110 Litres

Boil Time: 75

Boil Gravity: 11.5

Efficiency: 65

Mash Thickness: 3.49

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2019 8:38 PM

Notes: Slurry: Sigmund Gjernes Voss Kveik

Author:

DaveyH

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 76

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2018 7:50 AM

Notes:

Author:

Brewing Bard

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 10/12/2013 2:13 PM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 2:03 AM

Notes: OC Fair 2017 - first place - rated 42.67 (category 29a - fruit beer)
brew day - 03/13/2017
yeast starter - no

Author:

Scrappy Punk® Brewing

Boil Size: 67 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 2/7/2017 12:50 AM

Notes: Pre-boil is 1.054 SG.

Split into 3 equal fermentors at day +8.

Dry hop according to the following schedule:

HAYWIRE
2 lb of Hull Melon at day +8 for 7 days.

SNOTOWN
2 lb of Jarrylo at day +8 for 7 days.

SCRAPPY PUNK
2 lb of Denali at day +8 for 7 days.

Author:

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 3:12 AM

Notes:

Author:

NTalley

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 11/4/2016 6:07 PM

Notes: 14oz unmalted spelt in grain bill

Author:

friskywhiskers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Table sugar

Priming Amount: N/A

Creation Date: 8/28/2016 12:32 AM

Notes: Add dry hops to primary after 4 days of pitching.

Author:

themisfitking

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 88

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: 9/23/2015 5:18 PM

Notes:

Author:

Relaxer

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 12.2

Efficiency: 90

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2015 4:02 PM

Notes: predek 21°P
celkem 15l 12°P
po chmelovaru 12,5l 15°P
na kvaseni asi 11l
vyslazovano do 5°P asi do 13l
pridany 2l vody
Stoceno cca 10l

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 7/21/2015 2:57 AM

Notes:

Author:

Serge Marx

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 12:05 AM

Notes: Lost some efficiency, but the good old 1056 chomped it down to 1.009 , so swings and roundabouts. Nice finish, decent hop character, but could use some more on aroma addition, or dry hopping.

Note on yeast: pitched about 150ml of yeast cake slurry from previous batch. Fermented out in four days. 6 more days at 18C, then cold crashed for 5 days at 2C