Homebrew Beer Recipes | Page 584 | Browse 325,000+ at Brewer's Friend

Author:

JohnnyAH

Boil Size: 21 Litres

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2014 12:50 AM

Notes: Bottled with 60g of dark brown sugar for 12L (2.0 volumes CO2) at 1.017 on 21/09/2014.

Author:

Steeler2258

Boil Size: 5.8 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 8:36 PM

Notes: Total mash water needed 8.43 33.7
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8
Remaining sparge water volume 3.74
Amount going into kettle 6.62 26.5
Adjusted starting boil size 6.78 27.1
Amount going into fermentor 5.2 20.8
Total: 8.43 33.7

Author:

skemp45

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 7/3/2014 2:42 PM

Notes:

Author:

alethos

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: 3

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: 3/15/2015 10:29 AM

Notes:

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.49

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2022 4:37 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.139

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: 3/26/2015 5:51 PM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2020 12:09 PM

Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3

ADD 5G SEA SALT TO KETTLE

KETTLE SOUR WITH LACTOBACILLUS PLANTARUM CULTURE TO 3.2-3.5 PH THEN FINISH BOIL AND FERMENT WITH US-05.

ADD 3KG WATERMELON PUREE AND 2 LIME (QUARTERED)
AT THE END OF FERMENTATION.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

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: 9/10/2016 5:35 PM

Notes: 1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months.

Author:

Woozy

Boil Size: 26.1 Litres

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 6:23 AM

Notes: Add .5 whirfloc last 15 mins of boil

After fermentation chill with gelatine. Lager 2-4 weeks then use CPBF for bottles.

Author:

fritini@me.com

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/10/2017 4:00 PM

Notes:

Author:

SourCarver

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: Forced

Creation Date: 2/8/2017 4:33 AM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 66

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 8 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/8/2017 10:53 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 66.57 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 4

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: 12/30/2022 12:30 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.

Author:

Geoff Dyhrberg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: 10/15/2020 11:33 PM

Notes: 4th Generation Yeast.
This is a split batch with the German Pils. Single mash and then split into the Polish Pils and the German Pils.
Step mash starting at 120 for 20 minutes, 135 for 20 minutes, and 150 for 20 minutes.
90 minute boil.

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 10

Boil Gravity: 1.182

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2019 6:17 PM

Notes:

Author:

Pinfold

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 12/11/2017 10:40 PM

Notes: Shepherd Neame Bishops Finger clone/tribute

Author:

Watson

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2016 3:36 AM

Notes:

Author:

pawel.furmaniak

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 14.2

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 9:54 PM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2014 3:51 AM

Notes: Brewed 8/31/14. Strike water was 172F and I hit 154F. Recirculated 2.5gal. It was still a bit high so I had to add about a quart of cold water and then a quart of hot water I hit 150F. Mash pH was 5.2 which is a bit lower than predicted, was supposed to be about 5.5 but should be fine. Hit 78% in kettle efficiency which might be a bit low, not sure. The mill was a bit difficult to use and I had adjusted the crush so maybe that was a factor. Everything went pretty well. Hit the predicted numbers and volume on the nose. Couldn't get it chilled past about 76F so I had to ice bath it for a minute before pitching but I don't think that was a big deal. Temp ended up being about 66/67F at pitching. 9/1 beer in the morining was sitting at about 62F. Evening time it was up to 66F. 9/2 I iced it down a bit last night and the temp was still at 66F this morning. Chilled it during the middle of the day and by night it was at 65F. 9/3 I chilled it a bit last night and it was 66F in the morning. By evening it had raised to about 68F. 9/4 it held at 68F but I decided to cool it a little bit and let it slowly rise throughout the day. By evening it was about 70F. 9/5 I took the beer out of the swamp bath and it was sitting at about 72F, might get a bit hotter as the ambient is around 75F. Dry hopped and took a gravity reading on 9/19/14. Racked to keg 9/26/14. Beer is quite tasty. Not as hop forward as I thought it would be, more "balanced" but for sure hoppy. Might be due to using older hops that there is a bit of a lack of aroma.

Author:

JLP

Boil Size: 4 Litres

Boil Time: 20

Boil Gravity: 1.009

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 4:40 AM

Notes: Splitting the brew into two vessels, 10L each