Homebrew Beer Recipes | Page 1885 | Browse 325,000+ at Brewer's Friend

Author:

cgrass11

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2018 10:56 PM

Notes:

---------------------------
2.5 gallon batch

6.7% ABV
16 °SRM
55 IBUs

Original Gravity: 1.063
Final Gravity: 1.012

Chloride: ~ 150 ppm
Sulfate: ~ 70 ppm

Grain Bill (Mashed at 155°F for 60 minutes):

4.5 pounds 2-Row Malt (70%)
0.5 pounds Dark Munich Malt (8%)
0.5 pounds Victory Malt (8%)
0.5 pounds Crystal Malt 80 °L (8%)
0.25 pounds Biscuit Malt (4%)
0.12 pounds Special B

Hops (60 minute boil):

.25 ounces Falconer’s Flight at 60 minutes to go in the boil
.5 ounces Falconer’s Flight at 10 minutes to go in the boil
.5 ounces Amarillo at 10 minutes to go in the boil
.5 ounces Amarillo at 5 minutes to go in the boil
.25 ounces Falconer’s Flight at 5 minutes to go in the boil

Yeast: Omega Yeast Labs HotHead™ Ale OYL-057
80% Attentuation
Bottle conditioned

Author:

MemeticRick

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2023 6:29 PM

Notes:

Author:

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 12/8/2022 11:55 PM

Notes:

Author:

Wolf Pack Brewing

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: 4/1/2022 7:43 AM

Notes: 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 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:

burechan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 26.7 ° C

Priming Method: dextrose

Priming Amount: 115.4 g

Creation Date: 2/12/2022 7:40 AM

Notes: adjusted from rrenaud's recipe citrus white ipa recipe with available ingredients.

Dry hopped 3 days into fermentation in hope of bioconversion and juicy effect.

Author:

agilardi

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/21/2021 6:51 PM

Notes: *add rice hulls
100% RO water
yeast harvested from prior brew (BO wheat)
20 minute hop steep
mash ph ~5.32

Author:

FatsSchindee

Boil Size: 3.9 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.9 oz

Creation Date: 5/24/2020 5:07 PM

Notes: 3 gal batch (3.25 into carboy, less one quart trub), split four ways (3 quarts each) after primary fermentation, with different smoked fruit in three of the four secondary one gallon jugs (fourth is unfruited base/control beer). Peaches, pineapple, and sliced oranges, each smoked/grilled in my smoker (200° for about 30 minutes. Do peaches halved, cut side down. Flip pineapple and orange slices halfway). Use about 1-2 lbs fruit per gallon.

Barke Pilsner malt used, but not in database.

Ferment cool at 64° for first two days, then let free rise after that into the 70s or low 80s.

Author:

Steinar Haug

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2020 7:53 PM

Notes: New method:
1.1 Mash as usual. I mash at 65c for an hour and sparge with 80c water.
1.2 Primary: Use Lallemand Philly Sour for fermentation.
1.3. Secondary 4-8 weeks: Add cloudberries that has been frozen and then pasteurised at 70c, then chilled.
1.4. Keg, drink & Enjoy

Old method:
2.1. Mash as usual. I mash at 65c for an hour and sparge with 80c water.
2.2. Let wort temp drop to around 40 - 45c.
2.3. Use actic or phosphoric acid to reach pH 4.5
2.4. Put wort in a clean and sanitised corny keg. Add lactobacillus.
2.5. Blow out any oxygen - important!
2.6. Keep for a couple of days and check pH. If possible, maintain 40-45c.
2.7. When pH is down to 3.6 - Add 5 liter water to be boiled away and boil as usual.
2.8. Goal is still 19 liters to fermentation.
2.9. Primary fermentation 1 week: add yeast and ferment as normal.
2.10. Secondary fermentation 4-8 weeks: Add cloudberries that has been frozen and then pasteurised at 70c, then chilled.

More info and options about fast souring:
http://sourbeerblog.com/fast-souring-lactobacillus/

Author:

Joe Rigby

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2018 10:36 PM

Notes:

Author:

Matypython

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/2/2018 10:03 PM

Notes:

Author:

snoochkart

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: .75 cup

Creation Date: 6/30/2013 6:09 PM

Notes:

Author:

Jo Simard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 12:28 AM

Notes:

Author:

shweeney

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 76.5 g

Creation Date: 4/23/2017 2:07 PM

Notes:

Author:

Jon Eisen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2016 11:29 PM

Notes: No fining agent! It supposedly reduces hoppy aroma.

Add first dry hop (Galaxy) into primary fermentation, 1.5-2.5 days after fermentation starts.

Add second dry hop in keg, make sure to use whole leaf.

Author:

Blackchance

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 7:29 PM

Notes:

Author:

colbon

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 1.25

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: 9/3/2016 2:50 PM

Notes: Heat sparge water, acidify with 1/2 tsp acid blend.

Crush grains, add rice hulls to aid lautering.

Dough in with 4 qts cold water, add water to reach ~ 1.25 qt/lb thickness (approx 8 quarts hot water), apply heat to reach sach temp of 152, mash until starch conversion complete, mash out at 167F.

Transfer to lauter tun, recirculate until clarified. Sparge with acidified sparge water to yield 7 gallons.

Add gypsum, bring to boil, add boiling hops, boil for 60 min. Add Irish moss finings and insert immersion chiller at 15 mins before end of boil. Add hops at 10 min and 2 min for finishing.

Previous version had too high of mash temp, resulting in sweet finish. Reducing mash temp to compensate. Also, previous batch did not have enough rye character, increasing rye percentage in this batch. Changed finishing hop profile to use Citra as the previous version Southern Passion hops were not particularly interesting in the finish. I've tried a couple Rye Ales finished with Citra and really enjoy the flavor.

Dry hopped with Citra, came out very nice - flavor is fantastic now. I might reduce the bitterness just a bit the next time around, but otherwise nearly perfect!

Author:

Tomu

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: 50

Creation Date: 4/4/2016 2:12 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 6:44 AM

Notes:

Author:

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2015 5:22 PM

Notes:

Author:

Dani's Husband

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 3 oz

Creation Date: 2/19/2015 8:44 PM

Notes: