|
Hallertau Blanc Trois Vrai
|
Brett Beer
|
5.5 Gallons |
1.055 |
1.008 |
6.16 |
69.95 |
3.63 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 80 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 7/4/2016 6:34 AM |
| Notes: |
|
|
Red Special
|
American IPA
|
6 Gallons |
1.062 |
1.014 |
6.3 |
66.92 |
13.99 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 14.95 psi |
Creation
Date: 12/15/2021 2:32 AM |
| Notes: |
|
|
Mujoose #21
|
Specialty IPA: New England IPA
|
50 Litres |
1.069 |
1.018 |
6.67 |
31 |
5.64 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 63.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 5/10/2021 3:20 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 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 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), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh. |
|
|
Bourbon Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.07 |
1.018 |
6.75 |
29.71 |
40.77 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/25/2019 4:57 PM |
Notes: 4 oz cacao nibs in secondary
1 vanilla bean in secondary
Sanitize the nibs and bean in 4oz of bourbon, and then dump it all (including the bourbon) in. You'll thank me later! |
|
|
Za Wārudo
|
Witbier
|
6.5 Gallons |
1.069 |
1.018 |
6.73 |
39.16 |
14.5 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.06 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 9.22 psi |
Creation
Date: 11/7/2018 6:39 PM |
Notes: An homage for an homage makes za whole warudo drunk.
In homage to Ends Meet, which in and of itself is an homage to Bolleke. |
|
|
Yuengling Clone #1
|
Standard American Lager
|
2.5 Gallons |
1.055 |
1.01 |
5.88 |
34.36 |
11.08 °L
|
1.4K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 9/12/2018 1:51 PM |
| Notes: |
|
|
Fremont Brewing's Before Dark Star
|
American Stout
|
5 Gallons |
1.065 |
1.019 |
6.01 |
59.63 |
50 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2018 3:42 PM |
Notes: Recipe From:
https://beerandbrewing.com/fremont-brewings-before-dark-star-oatmeal-stout-recipe/
DIRECTIONS
Mash at 154°F (68°C). Boil for 60 minutes with a good, rolling boil, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Oxygenate the wort very well and pitch the yeast. Ferment between 65°F (18°C) and 75°F (24°C) for 30 days, adding cinnamon at the start and tasting every 12, 24, 36 hours until you reach the desired level of taste, remembering that the flavors will meld over time.
TIPS FOR SUCCESS
Don’t sweat the cinnamon too much. During fermentation with the cinnamon, remember it will fade over time, so it’s best to start out with both the cinnamon and licorice a bit larger in the presentation than you may want. Time is the key to this beer coming together. |
|
|
German Pilsner
|
Czech Pale Lager
|
5.25 Gallons |
1.06 |
1.011 |
6.47 |
25.86 |
5.21 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2017 5:24 PM |
| Notes: |
|
|
Wedding Dark Farmhouse Ale
|
Saison
|
5.5 Gallons |
1.05 |
1.003 |
6.26 |
38.56 |
19.26 °L
|
1.4K |
0 |
|
|
Author:
|
|
Jameswoody
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2017 7:00 AM |
| Notes: |
|
|
Bærføtt Julbokk
|
No Profile Selected |
25 Litres |
1.067 |
1.014 |
7.07 |
43.96 |
24.03 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 9/21/2016 1:24 PM |
| Notes: |
|
|
Ghost Rider All Gain
|
American IPA
|
24 Litres |
1.069 |
1.019 |
6.51 |
62.24 |
6.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2014 9:29 PM |
| Notes: |
|
|
Franziskaner Tier 12
|
Weissbier
|
6.5 Gallons |
1.056 |
1.007 |
6.37 |
19.12 |
4.37 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2016 8:32 PM |
| Notes: |
|
|
Allagash Black Clone
|
Clone Beer
|
5.4 Gallons |
1.074 |
1.018 |
7.38 |
40.27 |
43.75 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 10:11 PM |
Notes: Primary:3 days @ 66
11 days @ 72
Secondary: 40 days @ 34
|
|
|
Mango Mango 1.0
|
Imperial IPA
|
10 Litres |
1.07 |
1.012 |
7.99 |
71.59 |
4.11 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 2:14 PM |
Notes: Mango kokad och kyld.
Mango tillsatt 3 dagar före torrhumling. Totalt 10 dagar. |
|
|
Sur Mosaic
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.01 |
5.95 |
11.77 |
5.25 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/20/2015 5:35 AM |
| Notes: Mash schedule from http://anarchylane.com/blog/?p=1442 |
|
|
Toasted Coconut V2
|
American Brown Ale
|
6.25 Gallons |
1.059 |
1.015 |
5.85 |
20.75 |
22.73 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2015 9:49 PM |
| Notes: |
|
|
The Dark Menglar
|
American Stout
|
10 Gallons |
1.079 |
1.027 |
7.36 |
40.31 |
39.36 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 87 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 14.98 psi |
Creation
Date: 6/6/2015 1:46 PM |
| Notes: |
|
|
Black Ballerina
|
Specialty IPA: Black IPA
|
23 Litres |
1.073 |
1.014 |
7.67 |
88.2 |
32.21 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2015 10:53 AM |
| Notes: |
|
|
Pocket Change Porter
|
Brown Porter
|
10 Gallons |
17.533 |
4.586 |
7.1 |
38.89 |
37.18 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 14.8 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 6:08 AM |
| Notes: |
|
|
Elk Rider
|
Belgian Tripel
|
5 Gallons |
1.077 |
1.013 |
8.39 |
32.31 |
4.71 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 75 ° F |
Priming Method: Force carbonation |
Priming Amount: N/A |
Creation
Date: 7/5/2014 7:59 PM |
Notes: Fermentation:
Start fermentation at 20C for 2 days. Raise temp to 25C. Primary 1 week, secondary 1 week. Made a robust starter with DME. This yeast is low flocculating in the starter, but a beast in the wort. There was a good inch of trub and a very thick krausen that acted like meringue. Definitely collected a generous sample for reuse. Force carbed at 20 psi over 2 weeks.
Tasting notes:
Tropical fruits on the nose and very mild spice in the middle of the tongue. Very warming, but no bite from the alcohol. The yeast imparts a sweet, bready flavour with a very mild toasty character. No hops or tannin astringency.
Recommendations:
Would make an excellent holiday ale with the addition of more spice, particularly clove, cinnamon and cardamom. Could up the bittering hops to suit your taste. Since the alcohol isn't on the tongue, watch out! |
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