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CARTER
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American Pale Ale
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93 Gallons |
1.057 |
1.01 |
6.23 |
68.65 |
4.17 °L
|
967 |
1 |
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|
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| Boil
Size: 96.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 5/7/2017 4:45 PM |
| Notes: |
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Mujoose #32
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Specialty IPA: New England IPA
|
50 Litres |
1.068 |
1.018 |
6.6 |
31 |
5.66 °L
|
967 |
1 |
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| 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. |
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ATF Juicy Fruit NEIPA
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Specialty IPA: New England IPA
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24 Litres |
1.066 |
1.016 |
6.6 |
49.89 |
5.12 °L
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967 |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 3.2 |
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: 11/20/2021 8:47 PM |
| Notes: |
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NEIPA Citra Simcoe Galaxy
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Specialty IPA: New England IPA
|
6.5 Gallons |
1.064 |
1.015 |
6.48 |
34.94 |
5.12 °L
|
967 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 65 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/28/2020 8:54 PM |
| Notes: |
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Magnum Cafe FES
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Foreign Extra Stout
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22 Litres |
1.062 |
1.01 |
6.96 |
71.62 |
35.28 °L
|
967 |
0 |
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| Boil
Size: 26.88 Litres |
Boil Time: 50 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 199.3 g |
Creation
Date: 6/17/2020 10:09 AM |
| Notes: |
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Ryeday IPA
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American IPA
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3 Gallons |
1.061 |
1.01 |
6.63 |
93.86 |
9.17 °L
|
967 |
0 |
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| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.9 oz |
Creation
Date: 12/17/2019 3:29 PM |
| Notes: |
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Dark Honey Ale
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Sweet Stout
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5.25 Gallons |
1.062 |
1.012 |
6.55 |
15.05 |
36.77 °L
|
967 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2018 11:00 PM |
| Notes: |
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Amber Stout
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American Stout
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62 Litres |
1.062 |
1.01 |
6.76 |
38.07 |
32.77 °L
|
967 |
0 |
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| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2018 2:15 PM |
| Notes: |
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Fuller's ESB Clone
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Strong Bitter
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7 Litres |
1.066 |
1.012 |
6.96 |
34.09 |
11.1 °L
|
967 |
0 |
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| Boil
Size: 8.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 2g/330 3g/500 |
Creation
Date: 11/18/2018 10:14 PM |
| Notes: Vorlauf carefully to enhance preboil wort clarity. Keep hops in muslin bags. Remove bittering hops at 60 mins. Add late copper hops at flameout in two bags and let stand between 95-100 C for 5 mins, then start cooling the wort with chiller at max rate. Remove hops after 5 mins of active cooling. At ~room temperature, remove chiller and put kettle in fridge (closed lid) for about 60 mins so that all major break particles have enough time to settle at the bottom. Carefully rack from top to carboy leaving break material in kettle. Pitch 150ml/l Fuller's yeast starter (unstirred) @17.5°C, aerate by shaking and let temperature rise to 20.5°C over the course of fermentation that should take between 3-5 days. When fermentation has slowed down considerably but is not quite finished yet (SG ~1.016), you should rack to secondary carboy, leaving about 150 mls of head space. At this stage you can add initial dry hops, too. The ongoing fermentation & co2 release will cause some krausen on top, but it will also purge the headspace and eat the oxygen intoduced at wort transfer stage. Put an airlock on top. When fermentation stops completely (~2 more days at 20.5°C) you can start cooling down the wort in a fridge. When you have reached ~0-5°C, add some isinglass solution and fresh dry hops, filling the carboy neck all the way to the airlock, thus minimizing the air volume. When the beer drops clear, bottle it straight from secondary FV. Add 2 grams of corn sugar in boiled solution per 33cl bottle or 3 grams of sugar per 50cl bottle. Add 2-3 drops of fresh yeast slurry from a fresh starter per bottle to kickstart healthy bottle conditioning phase and ensure rapid oxygen uptake by yeast. |
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Wheat Beer
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Weizen/Weissbier
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23 Litres |
1.056 |
1.007 |
6.44 |
12.07 |
4.93 °L
|
967 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2018 3:06 AM |
| Notes: |
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Indium
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American IPA
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20 Litres |
1.063 |
1.015 |
6.24 |
59.5 |
6.36 °L
|
967 |
0 |
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Author:
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Elemental_Brewing
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 6:23 PM |
| Notes: |
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Get Each Other's Bocks
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Traditional Bock
|
5 Gallons |
1.066 |
1.016 |
6.64 |
19.05 |
16.99 °L
|
967 |
1 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 65 |
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: 2/9/2017 5:05 PM |
| Notes: |
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Ipa
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American IPA
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5 Gallons |
1.062 |
1.011 |
6.68 |
88.56 |
6.19 °L
|
967 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/18/2016 6:08 PM |
| Notes: |
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Black IPA
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Specialty IPA: Black IPA
|
10.5 Litres |
1.061 |
1.012 |
6.44 |
64.39 |
34.64 °L
|
967 |
1 |
|
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| Boil
Size: 12.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 57 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2016 10:19 AM |
| Notes: |
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Belgian IPA
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Specialty IPA: Belgian IPA
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46 Gallons |
1.058 |
1.011 |
6.28 |
43.17 |
4.3 °L
|
967 |
0 |
|
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| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 77 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 8:49 AM |
| Notes: Add first dry hop when beer is cooled with yeast. |
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Lazy Zombie
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American IPA
|
10 Gallons |
1.064 |
1.014 |
6.61 |
60.05 |
9.24 °L
|
967 |
0 |
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/27/2016 4:45 PM |
| Notes: |
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Denny's Wry Smile Rye IPA
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American IPA
|
5.5 Gallons |
1.07 |
1.017 |
6.88 |
73.79 |
10.32 °L
|
967 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
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: 8/23/2015 9:58 PM |
Notes: OG 1.084
FG 1.012
Brewed 7/7/15
primary until 7/21/15
Secondary until 8/21/15
Bottled 8/21/15
Ready 9/4/15
3.5 gal @ 168 deg for mash
add 1.5 gal @ 200 deg to get to 153 deg mash total
mashed out w/ 2 gal water @ 200deg mash temp 162 deg for 10 min
7 gals preboil, 5.5 gals into fermenter.
11AM boil started, 1233 boil complete
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Vampire's IPA
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Specialty IPA: Red IPA
|
5.5 Gallons |
1.067 |
1.018 |
6.55 |
49.5 |
17.37 °L
|
967 |
0 |
|
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| Boil
Size: 5.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.065 |
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: 3/22/2015 1:34 PM |
| Notes: |
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Dan's Big Beer
|
American IPA
|
5.5 Gallons |
1.069 |
1.019 |
6.55 |
46.32 |
16.28 °L
|
967 |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.127 |
Efficiency: 25 |
Mash Thickness: N/A |
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: 2/1/2015 2:53 PM |
| Notes: |
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Caramel Amber Ale
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California Common Beer
|
5.5 Gallons |
1.06 |
1.01 |
6.51 |
42.85 |
14.62 °L
|
967 |
1 |
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| 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: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 10:10 PM |
Notes: Add 1 pound of sugar, 1/2 cup of water, and 1 1/4 tsp DAP. Bring this to a boil over medium heat until it hits the 290degF where I slowly stir in 3/4 cup of water, then dump it directly into the wort with 15 minutes left in the boil.
Candy sugar addition.
1.25 lbs sugar, 3/4 water, 1 1/2 tsp DAP for 1.25 candy sugar addition. |
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