Mujoose #35 - Pirate Pesto
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Specialty IPA: New England IPA
|
50 Litres |
1.067 |
1.018 |
6.55 |
20.12 |
5.45 °L
|
1.5K |
1 |
|
|
Boil
Size: 66.57 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 4 |
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: 12/30/2022 12:30 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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Bloody Murder IPA
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Imperial IPA
|
6 Gallons |
1.078 |
1.014 |
8.37 |
67.44 |
10.15 °L
|
1.5K |
0 |
|
|
Boil
Size: 8.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Blood Orange Juice |
Priming Amount: 1.2 L |
Creation
Date: 5/6/2015 11:40 PM |
Notes: Begin by zesting and peeling 6 lbs of blood oranges prior to brew day. You want to eliminate as much of the pith as possible as it is quite bitter.
Dry zest in 170 degree oven for about 4 hours or until completely dry. Grind up the dried zest and divide equally by weight into 2 containers.
Freeze orange chunks for at least 24 hours, and then set out to thaw to room temp on brew day.
Brew as normal, and add 1/2 of your blood orange zest at flame out along with your whirlpool hops.
Whirlpool for 1 minute and then allow kettle to sit for 30 minutes prior to chilling down to 160.
Add 2nd whirlpool addition, whirlpool for 1 minute, then allow kettle to sit for 30 minutes prior to chilling down to pitching temp.
Add thawed blood orange chunks to primary fermenter prior to draining kettle.
Ferment @ 65 degrees for 14 days and then take gravity readings.
Dry hop @ 65 degrees for 5 days, and use the other 1/2 of your blood orange zest during dry hop.
Cold crash @ 35 degrees for 3 days prior to bottling.
Prime with 1.2L of blood orange juice (assuming 22g of fructose/8 oz of juice) to achieve 2.2 vols of CO2. |
|
Bakke Brygg JuleAle 2015 25 L BeerBrew30
|
Old Ale
|
25 Litres |
1.074 |
1.018 |
7.38 |
44.55 |
25.38 °L
|
1.5K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/l |
Creation
Date: 10/21/2015 1:00 PM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.
Dersom du ønsker krydder i JuleAlen, her er et forslag:
37,5 g Appelsinskall, søt, tørket
6,25 g Ingefærrot, tørket
6,25 g Kanelstang
Krydderet kokes i de siste 5 min. |
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Get The Helles Outta Here
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German Helles Exportbier
|
5.25 Gallons |
1.053 |
1.009 |
5.78 |
25.86 |
4.76 °L
|
1.5K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 12:44 AM |
Notes: Consider swapping 2 oz melanoidin for 2 oz wheat.
Munich 6 or Munich 10?
2022 Amador County Fair - 2nd Place Bock/Helles |
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Pirate Blood IPA
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Specialty IPA: Red IPA
|
50 Litres |
1.061 |
1.013 |
6.28 |
40.31 |
17.28 °L
|
1.5K |
0 |
|
Author:
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|
|
Boil
Size: 56 Litres |
Boil Time: 80 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2015 8:19 PM |
Notes: FERMENTATION
Fermentation temperature at around 22 °C 3-5 days
MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C |
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Ginger Honey Hefeweizen
|
Weissbier
|
5 Gallons |
1.081 |
1.016 |
8.51 |
25.9 |
4.45 °L
|
1.5K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.15 |
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: 4/29/2016 12:55 AM |
Notes: |
|
English Sweet Stout
|
Sweet Stout
|
21 Litres |
1.047 |
1.011 |
4.67 |
23.25 |
42.52 °L
|
1.5K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 11/2/2016 2:08 AM |
Notes: |
|
Pine IPA V2
|
American IPA
|
5.5 Gallons |
1.063 |
1.016 |
6.24 |
89.67 |
7.04 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 1/15/2018 3:20 PM |
Notes: |
|
Norwegian Imperial Stout
|
Imperial Stout
|
23 Litres |
1.107 |
1.016 |
11.95 |
66.43 |
42.27 °L
|
1.5K |
1 |
|
Author:
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JohnnyAH
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|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 76 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: beet sugar |
Priming Amount: 55g |
Creation
Date: 7/17/2017 12:21 AM |
Notes: |
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3 Bean Baltic Porter
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Baltic Porter
|
5.5 Gallons |
1.067 |
1.017 |
6.81 |
30.42 |
34.68 °L
|
1.5K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 9:01 PM |
Notes: |
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PINK BOOTS HAZY DIPA 23L
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Double IPA
|
23 Litres |
17.907 |
4.04 |
7.6 |
37.9 |
7.56 °L
|
1.5K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 16.6 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 10:57 AM |
Notes: |
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WickerMan
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Saison
|
40 Litres |
1.06 |
1.005 |
7.24 |
28.7 |
4 °L
|
1.5K |
0 |
|
|
Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2019 7:56 AM |
Notes: Egyik batch Yeastflow Farmster-rel lett beoltva.
74-79 % attenuation
@77% attenuation: 1060 > 1008 - 7 % ABV |
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Krampus
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Belgian Dark Strong Ale
|
5.25 Gallons |
1.072 |
1.017 |
7.27 |
28.03 |
17.39 °L
|
1.5K |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 64.5 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2018 3:48 AM |
Notes: Wort SG 1.0655 = 73% efficiency (adjusted efficiency to 65% to match OG.
Added brown sugar in at 10min with 2nd hop addition.
Will chop up 1/2c each of raisins/prunes, simmer in reserved wort, cool, and add reduction/fruit in hop bag to primary. Sugar from fruit will raise final ABV
- - -
0 Days - OG 1.072
3 Days - SG 1.038 (added raisins/prunes)
7 Days - SG 1.037 Not tasting special. Hoping flavors develop soon.
11 Days - SG 1.036 Tasting better but meh. Soaking 4 cinnamon sticks in vodka for a day to add to fermenter tomorrow. Hoping for cinnamon raisin bread.
12 Days - moved downstairs to cold crash for a couple days at 55°.
14 Days - SG 1.037 Tastes decent. Very little cinnamon. Excited to see how it develops with time. Moved upstairs and added gelatin. Will keg tomorrow. |
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Challenger Pale Ale
|
English IPA
|
20 Litres |
1.059 |
1.014 |
6.01 |
44.3 |
6.12 °L
|
1.5K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2018 10:40 AM |
Notes: |
|
Oatmeal Raisin Cookie Stout
|
Oatmeal Stout
|
5 Gallons |
1.047 |
1.011 |
4.65 |
33.25 |
40.55 °L
|
1.5K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 12/11/2016 10:54 PM |
Notes: |
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Bokkenrijder
|
Doppelbock
|
6 Litres |
1.083 |
1.018 |
8.45 |
27.82 |
13.75 °L
|
1.5K |
1 |
|
|
Boil
Size: 9 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 9:13 AM |
Notes: |
|
Garden Amber (Gluten Free)
|
American Amber Ale
|
4 Gallons |
1.059 |
1.017 |
5.57 |
26.07 |
13.38 °L
|
1.5K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2014 4:09 PM |
Notes: "Crystal malt" is malted buckwheat.
It was prepared by wetting the buckwheat groats (purchased form a co-op health food store) grain in strainer for approximately 2 days, rinsing about every 8-12 hours, until the rootlets/sprouts are about slightly shorter than the length of the groat. This keeps the grains moist, and also rinses away any molds that may also be growing.
I air dried the groats on a cookie sheet for a day before oven drying at "warm" heat for 6-8 hours, then increasing heat to 250 for 2-4 hours to caramelize the sugars in the dried groats.
They taste mildly sweet, like grape-nuts cereal, and have the same texture. |
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Ditch Fire Berliner Weisse
|
Berliner Weisse
|
6 Gallons |
1.037 |
1.006 |
4.17 |
5.72 |
3.57 °L
|
1.5K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2013 4:07 PM |
Notes: No boil, no sparge, no chill. Pasteurize in the MLT, transfer to a bucket & let cool to 95F in the fridge before shaking to aerate & pitching the lacto. Put regular tap water in the HLT (save on water).
Try to hit 10 MC/mL for Lacto (225 BC - 1.2 MC/mL/P) & 4 MC/mL for Sacch (90 BC - 0.5 MC/mL/P).
Grow Lacto in ~1.2L starter (@1.020) for 5-7 days at 80F to hit proper pitching rate. Just pitch a pack of the yeast, no starter required.
Pitch the lacto 48 hrs early at 70F, then pitch 1007.
http://www.youtube.com/watch?v=_hClp9huB1M
http://wildbrewchronicle.blogspot.com/2012/09/3-smoked-berliner-weisse.html
Lichtenhainer |
|
Mike Frost Celebration IPA (Lost Focus Hop Servings)
|
American IPA
|
10.5 Gallons |
1.059 |
1.017 |
5.58 |
253.66 |
11.9 °L
|
1.5K |
0 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 7/26/2012 10:15 PM |
Notes: Strike 172 F at 7 Gallons
Mash 152 for 1 hour
Wheat 1.5 Lovibond
Spurge 170 F |
|
Ace Of Hefes
|
Weizen/Weissbier
|
5.25 Gallons |
1.055 |
1.014 |
5.41 |
22.8 |
4.09 °L
|
1.5K |
2 |
|
Author:
|
|
Absolut Ninja
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: White sugar |
Priming Amount: 5 oz |
Creation
Date: 2/16/2012 2:13 PM |
Notes: After 4 weeks in the bottle, this tasted absolutely horrid, as if you took a sip from a 12 AA Sorachi tea. I was really worried because it had such a high %. 2 weeks later, the Ace blended nicely into the background of sweet wheat. Strangest beer I have ever made. Very refreshing twist in the anti-Reinheitsgebot.
Recorded OG was 1.050 @ 72F, FG 1.012. Ferm temp avg 68 |
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