Homebrew Beer Recipes | Page 3333 | Browse 315,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2020 8:36 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

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 60 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 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Author:

hines57

Boil Size: 6.5 Gallons

Boil Time: 95

Boil Gravity: 1.072

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2024 7:05 PM

Notes: Ferment at 69 to 70F. During boil I use a Steam Slayer with lid on so 1 gallon will boil off in 90 minutes. Will use 2.6L starter because I can and high gravity. Belgian Candi sugar light is home made.

Author:

mascervesa

Boil Size: 12.45 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/27/2022 5:34 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 126.3 g

Creation Date: 3/17/2022 4:46 PM

Notes:

Author:

Augie

Boil Size: 6.35 Gallons

Boil Time: 70

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 9/26/2021 8:54 PM

Notes: Unfortunately, Maris Otter shipment did not arrive to my supplier - subbing for 2-row base.
Consider “dry beaning” with 5oz. coffee beans.

Author:

CD666

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 9/1/2021 4:33 PM

Notes: Steep dark grains 24hrs to make more room in mash
2q water per 1lb crushed grain
add strained dark wort in at flameout
mash high (154F)
Reiterative mash? (mash 60% of grains for 60, pull and mash the rest w/ top off water, sparge both)
Boil on propane

Author:

Maltose Falcons

Boil Size: 37.4 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 8/23/2021 2:46 AM

Notes:

Author:

Xiua brewery

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: dextrose

Priming Amount: 101.6 g

Creation Date: 6/18/2021 1:46 PM

Notes:

Author:

sessar_craft

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 5/20/2021 11:07 PM

Notes:

Author:

GabelBeer&Ale

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 1/20/2021 7:15 PM

Notes: * Original pre-boil volume was 7.5 Gallons, increased based on elevation above sea level and its affects on the boiling point of water.

1. Raise 5.6 Gallons of water to 160F for strike temp on grain.
2. Add Amylase Enzyme to the mash, post strike.
3. Mash for 75 minutes.
4. Sparge with 2.5 Gallons of water at 149F. To reach a final volume of ~7-7.25 Gallons.
5. Boil for 60 minutes flowing Hops schedule.
6. Using submersion chiller cool wort to ~60F.
7. Transfer to fermentation vessel and pitch yeast.
8. Allow for natural fermentation temperatures.

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 3:05 PM

Notes:

Author:

DeBlauweUi

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 101 g

Creation Date: 4/22/2020 7:34 PM

Notes: Goal is a bretted quad/saison crossover. Pitched with Belle saison to dry it out.

Start of ferment 18C. Ramping up after 3 days to 25 degrees. Added the houseculture plus dregs from the MJ41 + Brett Blonde.

When krausen fell added 300 grams of sugar made into dark candi syrup.

Oaked after a week with almost 2 grams American oak per liter (1.8 ish).

SG at Oaking (1 week in): 1.009 for 9.2% alcohol.

Tastes very yeasty but quite nice already, sweet with a lot of alcoholic warmth. Doesn't smell fusely though. Some citrus taste from the belle saison but the pepper is really subdued (this was the goal). So far tastes like a very young & strong dubbel. Hops are barely noticeable at the moment. This one will need long aging to mellow out i guess... Curious how dry and funky it will get.

Bottled after two months at 1.000. Smelled awesome like a sour, taste was meh. like a damp cellar. not so good.

After two months in bottle: Sour taste is coming through, it's getting somewhere. Should check again in a few months.

Author:

Mr_Toons

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2019 12:22 AM

Notes: -Aged in 3rd used bourbon barrel for " " days.

Author:

Pumpkin Hill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2018 5:57 PM

Notes: Bottled Conditioned with Orange Blossom Honey rather than corn sugar. 3.2 oz for 4.25 gallons.
3 minutes of O²
1/4 tsp of yeast nutrient at 15 minutes before flame out
final gravity was 1.010

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2018 4:49 PM

Notes:

Author:

mdallio

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.7

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: 11/29/2017 11:18 PM

Notes:

Author:

FRLinux

Boil Size: 24.7 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

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: 11/8/2017 12:52 AM

Notes: Brewing notes:

OG: 1.077
FG: 1.015

From original recipe:

London III = Yeast Bay Vermont
Ahtanum = Azacca
Goldings = 007 The Golden Hop
Golden Promise = Minch

4g Gypsum + 10g Calcium Chloride added to Ashbeck
Target profile:
Ca+2 156
Mg+2 3
SO4-2 98
Na+ 10
Cl- 204
HCO3- 10

1ml of lactic acid for Mash PH = 5.5
20L strike water at 72C
Mash at 67C for 1 hr
5L dunk sparge at 72C

*1 minute:*
50g Citra
*Flameout (90C Hot Stand):*
25g Azacca
50g El Dorado
*75C Hot Stand:*
50g Citra
25g Azacca
*Dry Hop 1 (during fermentation, Days 4-7):*
50g 007 The Golden Hop
*Dry Hop 2 (after fermentation, Days 11-16):*
50g El Dorado
50g Azacca

Brewed Apr 14 OG: 1.063
Bottled May 1 FG: 1.015

Author:

ServaesaPorFavor

Boil Size: 13 Gallons

Boil Time: 120

Boil Gravity: 1.094

Efficiency: 55

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: 9/18/2017 5:33 PM

Notes: Danstar Nottingham or Rogue Pacman 1764

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 60

Mash Thickness: 1.25

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: 2/4/2017 5:53 PM

Notes:

Author:

Cal Brewing and Winemaking

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.5

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: 11/8/2015 6:49 PM

Notes: