Homebrew Beer Recipes | Page 2035 | Browse 310,000+ at Brewer's Friend

Author:

BjarteB

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 7:43 PM

Notes: OG: 1.068
FG: 1.014

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 8:22 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:

Upper Hopiomen

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

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: 1/3/2019 7:39 AM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2018 7:33 PM

Notes:

Author:

SimonM

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 9/18/2017 8:39 AM

Notes:

Author:

Norm Ivey

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 5/5/2017 1:42 AM

Notes:

Author:

MarcBrew

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.6

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: 4/14/2017 5:38 PM

Notes:

Author:

ZPalen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2017 6:05 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 62

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2016 1:22 PM

Notes:

Author:

Bklyn

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Forced Carb in Keg

Priming Amount: N/A

Creation Date: 9/18/2016 12:57 PM

Notes: Started from http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/

I was unable to find unsweetened Cacao nibs anywhere, even Whole Foods, so switched up to the same amount of unsweetened cocoa powder.

Used Peet's Coffee Major Dickason's Blend for flameout addition.

Pitched one packet of fresh US-05 plus a 1.6L starter made the prior day from US-05 slurry taken from batch 16-03?

Author:

wjnewell

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 14 teaspoons

Creation Date: 9/7/2013 3:06 PM

Notes: Ferment for three weeks until final gravity is reached.

Author:

AckwellP

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2016 10:29 AM

Notes:

Author:

san

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 1:07 AM

Notes: CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 4.4 oz.
Corn Sugar: 4.8 oz.
DME: 6.4 oz.

Author:

brandonbahula@hotmail.com

Boil Size: 12.1 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 78

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2016 1:16 AM

Notes:

Author:

djp3030

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: N/A

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: 12/2/2015 10:03 PM

Notes:

Author:

theneatestthing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 11/17/2015 1:21 PM

Notes:

Author:

hinran

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

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: 10/4/2015 9:23 AM

Notes:

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 6/26/2015 3:12 PM

Notes:

Author:

TexasWine

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 5/2/2015 2:20 AM

Notes: Estimated Gravity Readings
Mash 1.074
Second Runnings 1.041
Preboil 1.066
Post Boil 1.076

From Boulevard brewer
Malts
Pale Malt 77.6%
Pre-gelatinized Corn Flakes 20%
Malted White Wheat 2.4%

We mash in at 63C and rest for 50 minutes. Heat up to 68C and rest for 25 minutes. Heat to 73C and rest for 15 minutes before mashing off at 75C.

Hops
Magnum 6.4 IBUs at 98C
Simcoe 7.1 IBUs at 15 minutes after beginning of boil
Amarillo 14.0 IBUs at 65 minutes after beginning of boil (or 5 minutes before end of boil)
Amarillo 9.6 IBUs in the whirlpool

We boil for 70 minutes so adjust these times accordingly based on the length of your boil. Target gravity at end of boil is 17.3 degrees Plato.

We cool the wort to 19C and pitch with our House Belgian Ale strain. We ferment at 21 C until we reach our final gravity of 2.2 degrees Plato.

Tank 7 is dry hopped with Amarillo at the rate of .078 kg per barrel two days out from filtration.

From Boulevard website.
Color (EBC) 12
Bitterness (IBUs) 38
Original Gravity (Plato) 17.3 (~1.071)
Terminal Gravity (Plato) 2.5 (1.010)
Alcohol (ABV) 8.5%
CO2 - Bottles / Cans 3.5 vol. (7.0 g/L)
CO2 - Kegs 2.6 vol. (5.1 g/L)