Mujoose #11
|
Specialty IPA: New England IPA
|
50 Litres |
1.08 |
1.021 |
7.77 |
29.37 |
5.73 °L
|
1.6K |
1 |
|
|
Boil
Size: 63.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 80 |
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: 10/30/2020 3:11 AM |
Notes: 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 sediemtn, 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. |
|
Jens
|
English IPA
|
4.5 Litres |
1.058 |
1.016 |
5.53 |
46.02 |
6.02 °L
|
1.6K |
1 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
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: 1/31/2014 12:37 PM |
Notes: |
|
B'Ale
|
Belgian Pale Ale
|
3 Gallons |
1.053 |
1.012 |
5.33 |
28.02 |
9.3 °L
|
1.6K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 9/27/2019 5:33 PM |
Notes: |
|
Buckeye Irish Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.046 |
1.012 |
4.48 |
28.39 |
12.97 °L
|
1.6K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2018 2:48 PM |
Notes: |
|
Destroy Everything (Imperial NEIPA)
|
American IPA
|
20 Litres |
1.084 |
1.022 |
8.15 |
87.05 |
6.89 °L
|
1.6K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 45 |
Boil Gravity: 1.067 |
Efficiency: 75 |
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: 10/5/2018 6:36 PM |
Notes: |
|
Oat Pale Ale
|
American Pale Ale
|
6 Gallons |
1.052 |
1.012 |
5.31 |
45.57 |
7.03 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/19/2017 6:50 PM |
Notes: 200 ppm Cl, 100ppm SO4 |
|
Dirty Daemon (A Zombie Dust Clone) - Extract (10l Boil)
|
American IPA
|
23 Litres |
1.063 |
1.016 |
6.21 |
69.85 |
8.48 °L
|
1.6K |
1 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 9:35 PM |
Notes: Steep the grains in the mid 150s for 45-60 minutes.
It is assuming a 5 gallon batch,
3 gallon - 60 minute boil, and adding the extract at the beginning.
If you can do a full boil you probably wouldn't need the extra 1oz.Citra at 60 minutes.
Extract notes from the forum thread author:
As far as First Wort Hop / Steeping hops.... I would add them with around 10 min left in steep (before rinse), and put them in a different bag than the grain. Then you can leave them in for the whole boil.
Original Authors Beer Profile:
Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU
|
|
International Pale Lager
|
International Pale Lager
|
47 Litres |
1.052 |
1.012 |
5.27 |
18.4 |
4.84 °L
|
1.6K |
2 |
|
|
Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 1/28/2016 5:03 PM |
Notes: |
|
Willamette IPA
|
American IPA
|
23 Litres |
1.057 |
1.013 |
5.72 |
56.69 |
8.57 °L
|
1.6K |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 5/30/2015 1:47 PM |
Notes: |
|
Markd Black Coffee IPA
|
American IPA
|
5.25 Gallons |
1.076 |
1.021 |
7.21 |
38.22 |
40 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
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: 2/8/2015 8:29 PM |
Notes: actual OG was 1.073.
2 dry yeast packets pitched. |
|
Boobie Beer
|
Belgian Dubbel
|
5 Gallons |
1.06 |
1.012 |
6.29 |
26.51 |
17.71 °L
|
1.6K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 12/31/2012 7:32 AM |
Notes: Apparently dark beer is good for breast feeding, so here's my contribution...
Mash 4 gal water with 0.5 tsp CaCl, 0.5 tsp Epsom Salt, 1 tsp Baking Soda
Brewed on 1/13:
- OG: 1.060
- efficiency: 83% |
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Amber I.P.A.
|
American Amber Ale
|
4.75 Gallons |
1.06 |
1.015 |
5.85 |
54.96 |
13.56 °L
|
1.6K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 11/28/2013 8:20 AM |
Notes: |
|
Three Guays Men
|
Belgian Tripel
|
19 Litres |
1.081 |
1.012 |
9 |
21.82 |
5.3 °L
|
1.6K |
0 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 2.67 |
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: 11/13/2014 9:58 AM |
Notes: Based on Tripel Karmeliet.
After one week in secondary, lager for at least 3-4 days at 4 ºC or less at nights |
|
English Brown Ale #1
|
Northern English Brown
|
21 Litres |
1.046 |
1.01 |
4.75 |
26.61 |
18.88 °L
|
1.6K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2014 4:49 PM |
Notes: |
|
The Hound
|
Kölsch
|
5.5 Gallons |
1.05 |
1.012 |
4.9 |
32.65 |
4.33 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Priming Sugar |
Priming Amount: 5 oz. in H2O (1 cup) and Beer (1 cup) |
Creation
Date: 5/5/2014 1:09 AM |
Notes: 1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).
2. Sanitize all equipment.
3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.
4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.
5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.
6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.
7. Add gypsum at 45 min and Irish moss at 15 min.
8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.
9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.
10. Take OG reading.
11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.
12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.
13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.
14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.
15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.
16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.
17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.
18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum. |
|
Borderline Russian Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.107 |
1.014 |
12.26 |
31.97 |
30.73 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2016 5:02 AM |
Notes: |
|
La Fin Du Monde
|
Belgian Tripel
|
5.25 Gallons |
1.087 |
1.02 |
8.89 |
12.79 |
7.92 °L
|
1.6K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
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: 6/16/2016 7:16 PM |
Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them. |
|
#39 Here Is Gose, First Kettle Sour
|
Gose
|
3 Gallons |
1.035 |
1.005 |
3.9 |
0 |
2.54 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.035 |
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: 8/20/2017 7:32 PM |
Notes: Steps
Take yeast out of fridge 3 hours before pitching.
Bring the wort to 140 degrees, add 5g salt and 1g coriander, and then turn the heat off (heat for 5-15 minutes).
Transfer a portion of the wort to a starter flask.
Pitch WLP644 Trois when temp is at 70°.
Leave remaining wort in kettle.
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Add 2 ml of lactic acid.
Chill the wort down to 95°.
Add 5 oz of Goodbelly Mango drink.
Cover with blankets.
Allow it to sour for 24 hours. No external heating is required.
Target PH: 3.6 - 3.8
After the souring phase, heat to kill the Lactobacillus before adding the WLP644 Trois for 5-15 minutes at 140 degrees.
Chill the Lactobacillus wort down to ~70°F and pitch WLP644 Trois.
After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.
Goodbelly: 8oz per 5 gallons = 1.6oz per gallon X 3 gallons = 4.8 oz (5 oz)
Salt: 0.5oz per gallon - 0.0625 per gallon X 3 gallons = 0.1875oz (5.315g)
Corriander: 1oz per gallon = 0.125 per gallon X 3 gallons = 0.375 (10g) - cut by 50% to 5g
Lactic acid: Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the Lactobacillus culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH. |
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Low Carb Lager
|
American Light Lager
|
5.5 Gallons |
1.046 |
1.01 |
4.65 |
15.3 |
2.96 °L
|
1.6K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 9/15/2017 3:36 AM |
Notes: This recipe takes 3 yeast packets |
|
Pumpkin Porter
|
Brown Porter
|
5.5 Gallons |
1.042 |
1.01 |
4.23 |
30.45 |
24.39 °L
|
1.6K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 10/5/2013 4:47 PM |
Notes: Cut 2 - 3 lb pumpkins I half and place face down on roasting pan in 1/2'' of water. Roast at 450 for 60 mins. Skin and add to mash.
Place 3 tbsp of pumpkin spice in muslin bag and bring to boil in 1/2 c brown sugar and 1c water. Add to keg while conditioning. |
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