Homebrew Beer Recipes | Page 975 | Browse 300,000+ at Brewer's Friend

Author:

mayorbadman

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.75

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: 10/23/2016 7:20 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.58 Litres

Boil Time: 90

Boil Gravity: 1.062

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: 10/26/2021 6:05 AM

Notes: Froth Vape yeast instead of Wyeast 1318 London Ale III

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 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.

Author:

British Ale Dude

Boil Size: 7.16 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 69

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.4 oz

Creation Date: 9/21/2020 9:16 PM

Notes:

Author:

alejoang

Boil Size: 340 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2019 5:31 PM

Notes:

Author:

UnComfortablyNumb

Boil Size: 8.4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2019 4:35 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2018 9:31 AM

Notes: http://moondogbrewing.com.au/beers/cake-hole/

Author:

Stvervaag

Boil Size: 29.1 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 7:43 PM

Notes: From (Andy Mitchell @ NB)

Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel

That dry hop is crazy, the largest portions are Cascade and Citra

If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.

Cloner: Vinnie Krishan

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 2/28/2017 1:11 AM

Notes:

Author:

OVBrewer

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 100g

Creation Date: 1/31/2017 10:27 AM

Notes: Mash temperature: 66.4°
Kettle volume: 30L
FV Yield: ~20L

Once boil was complete, flame out hops were added, and left for a 10 minute aroma steep (to chill wort to 85°,) then the yerba mate was added to a filter and steeped for five minutes. Once the steep was complete, mate was removed and chilling commenced immediately.

Yerba Mate used was Canarias Brand and was not treated prior to use.

Author:

lyna

Boil Size: 196 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 1:39 PM

Notes:

Author:

ALEXJAZZ008008

Boil Size: 26.07 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.8 bar

Creation Date: 8/21/2012 1:33 PM

Notes:

Author:

Mall

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.5

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: 9/28/2016 1:34 AM

Notes:

Author:

bryanpekarek@gmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 6/11/2016 10:13 PM

Notes:

Author:

jcreagmile

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 2/18/2016 10:55 PM

Notes:

Author:

Buzz9

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: N/A

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: 12/23/2015 3:31 PM

Notes:

Author:

FermAnt

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 42

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2015 12:08 PM

Notes:

Author:

Boil Size: 7.1 Gallons

Boil Time: 90

Boil Gravity: 1.059

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: 7/29/2015 2:01 PM

Notes:

Author:

DavidHume

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn sugar

Priming Amount: 103g

Creation Date: 4/19/2015 9:45 PM

Notes: Tasting notes, 8-29-15:

L: Deep mahogany, with ruby edges. Large sandy head with good retention.

S: Spices and dark fruits. Hints of apple and cherry. Smells more like a Belgian dubbel than anything English.

T: Lots of dark fruit, followed by indeterminate spice notes. A faint oakiness in the finish, only a shadow of the oak and bourbon bomb that it was in May. Finishes with a wave of warm apple.

F: Brightly carbonated, thickening as it warms up.

O: I'm not sure what happened to this beer. The bourbon and oak are rapidly fading, and the resulting beer tastes, looks, and smells like a slightly toned down dark strong Belgian ale. It'll be interesting to see how it tastes in a couple more months.