|
By The Beach XXXX Bitter
|
International Pale Lager
|
24 Litres |
1.044 |
1.005 |
5.04 |
20.54 |
2.61 °L
|
970 |
2 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: Bulk Priming |
Priming Amount: 150 grams |
Creation
Date: 12/7/2018 8:17 PM |
| Notes: My first attempt at XXXX Bitter was nice but the crystal flavour was too evident. I've added wheat instead to keep nice head retention and lessen the flavour. The galaxy hops were nice and I think the bitterness is close enough to the real thing. Fingers crossed! |
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|
Mujoose #41
|
Specialty IPA: New England IPA
|
70 Litres |
1.068 |
1.014 |
7.05 |
32.55 |
5.23 °L
|
970 |
1 |
|
|
|
| Boil
Size: 82.17 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.76 bar |
Creation
Date: 12/22/2023 7:28 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. |
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NEIPA July 3rd - Dip Hop
|
Specialty IPA: New England IPA
|
45 Litres |
1.063 |
1.015 |
6.18 |
46.09 |
5.21 °L
|
970 |
1 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.74 bar |
Creation
Date: 7/3/2023 1:17 AM |
Notes: Double batch with double grain bill where both batches receive same yeast but different Dry hopping.
- Omega DIPA OYL-052 (2 day starter)
ExBeeriment:
-Batch #1 will receive dip hop with 3 x 1oz (Zythos/Vic/Derado) in 1.5 L at 82C for 2h (no muslin bag)
-Batch #2 will receive Dry hop (4 days) with 3 x 1oz of same hops @ day14.
I want to compare dip hop versus dry hopping |
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Grisette D'épinette
|
Brett Beer
|
22.75 Litres |
1.035 |
1.003 |
4.19 |
21.98 |
3.18 °L
|
970 |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: N/A |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 5/13/2022 12:34 PM |
| Notes: |
|
|
GD Verdant IPA
|
American IPA
|
20 Litres |
1.056 |
1.01 |
6.04 |
41.71 |
6.37 °L
|
970 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/2/2022 7:19 AM |
| Notes: |
|
|
Mr. Worldwide
|
Specialty IPA: New England IPA
|
5 Gallons |
1.07 |
1.014 |
7.36 |
6.78 |
5.01 °L
|
970 |
0 |
|
|
|
| Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 63 |
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: 3/15/2021 4:40 AM |
| Notes: |
|
|
Meridian Idaho 7 Hometown IPA
|
American IPA
|
11.5 Gallons |
1.063 |
1.011 |
6.82 |
61.05 |
6.69 °L
|
970 |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 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: 4/29/2020 10:37 PM |
| Notes: |
|
|
Blond Ale _Amarilo - Malte Vencido - Kveik
|
Blonde Ale
|
24 Litres |
1.057 |
1.011 |
6.08 |
26.6 |
6.2 °L
|
970 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: 1 |
Creation
Date: 2/28/2020 2:47 PM |
| Notes: |
|
|
Voss Kviek NEIPA W/ Waimea, Amarillo, Simcoe And Mosaic
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.087 |
1.019 |
8.83 |
67.01 |
6.09 °L
|
970 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/29/2019 4:36 PM |
| Notes: |
|
|
Double IPA
|
Double IPA
|
13 Gallons |
1.066 |
1.009 |
7.52 |
34.21 |
5.64 °L
|
970 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 66 |
Mash Thickness: 1.25 |
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: 2/27/2019 5:35 PM |
| Notes: |
|
|
Funday Porter
|
Brown Porter
|
5 Gallons |
1.048 |
1.012 |
4.68 |
25.59 |
21.75 °L
|
970 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2013 2:48 AM |
| Notes: Have a Funday! |
|
|
Pléaráca
|
Irish Red Ale
|
5 Gallons |
1.097 |
1.027 |
9.14 |
27.96 |
25.79 °L
|
970 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2018 9:22 PM |
| Notes: |
|
|
House Of Basil I
|
Mixed-Fermentation Sour Beer
|
2.5 Gallons |
1.058 |
1.013 |
5.94 |
9.49 |
4.1 °L
|
970 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.26 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2017 3:11 PM |
| Notes: |
|
|
#004 - Hoppy Sour Beer
|
Berliner Weisse
|
5.5 Gallons |
1.063 |
1.011 |
6.88 |
65.88 |
3.46 °L
|
970 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2017 9:28 PM |
Notes: Initial wort was made with only 2 lbs DME to keep gravity below 1.04. Brought wort to first boil and added 2 lbs of DME. Once dissolve, cooled wort to 110F and pitches to GoodBelly PlusShots (Mango) to kettle sour. Left pot with wort wrapped in blankets (to keep warm) for 72 hours.
Then, brought wort back to boil, added remaining DME, Sugar, and did the hop schedule. |
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Amarillo & Mosaic Goes Together Like Peas & Carrots
|
American IPA
|
23 Litres |
1.058 |
1.015 |
5.63 |
42.11 |
3.72 °L
|
970 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2017 11:19 AM |
| Notes: |
|
|
Isolation Ale Clone
|
British Strong Ale
|
19 Litres |
1.057 |
1.014 |
5.61 |
0 |
15.18 °L
|
970 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2016 9:42 PM |
| Notes: |
|
|
Octoberfest
|
Maibock/Helles Bock
|
5.5 Gallons |
1.062 |
1.019 |
5.6 |
15.18 |
7.71 °L
|
970 |
0 |
|
|
Author:
|
|
rbh8252
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2016 12:50 AM |
| Notes: |
|
|
Clementi Dinner, Avenue 2
|
Double IPA
|
18 Litres |
17.81 |
4.307 |
7.83 |
81.13 |
7.2 °L
|
970 |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 12.8 |
Efficiency: 72 |
Mash Thickness: 2.75 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18.6 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 8:47 AM |
Notes: 1. Grain temp is 24degrees.
2. Mash at 2.75 litres per kg.
3. Grain absorption is 1.15litres per KG. Expect 6.8litres absorbed.
4. Assume sp heat cap of grain to be 0.38 that of water.
5. Batch sparge twice.
6. Evaporation rate at boil is 4.5litres/hr. (I will ramp this up to try and achieve 5/hr)
7. Trub wastage assumed to be 1.5litres.
8. Dextrose to be added towards end of fermentation.
Want to achieve 15litres for ferment plus 1.5 trub, so 16.5 at end of boil. Absorption is 6.8litres. Evaporation on 90min boil 7.5litres. Total liquid = 31approx.
Mash with 16.5litres. (multiples of 1.5) at 72.3 deg for 60mins.
Add 5ml lactic aicd to bring pH to 5.30.
Add 6g gypsum, 2g CaCl to grist.
Stir at 20m, 40m and 60m.
Drain the MLT. to get 10 litres approx and heat up to 84. Pour back onto the grain bed and stir up. Should average in at 75approx. Stir and lauter then drain again and add FWH.
Batch sparge twice with 14.5litres total.
1st batch with 7.5litres at 76deg.
2nd batch with 7.0litres at 76deg.
Boil for 90mins.
Cool using ice bath circulation.
2 litre starter with 200g DME on washed yeast. |
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|
Party Pils
|
German Pilsner (Pils)
|
12 Litres |
1.049 |
1.015 |
4.46 |
33.9 |
4.01 °L
|
970 |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2015 10:58 AM |
Notes: Made the following substitutions from the ideal:
- 1.3kg XLight LME instead of 1kg Pilsner DME
- WLP800 instead of Wyeast 2000
|
|
|
Citra/cascade Pale Ale House Pale Ale
|
California Common Beer
|
26.5 Litres |
1.056 |
1.014 |
5.54 |
34.2 |
8.82 °L
|
970 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 6/9/2015 10:06 AM |
| Notes: |
|
|
|
|