|
Jogger Lager
|
Classic American Pilsner
|
5.25 Gallons |
1.058 |
1.016 |
5.51 |
38.98 |
3.92 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 82 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2013 2:54 AM |
| Notes: Pitch Yeast at 70F and let cool over night. |
|
|
Dos Equis Amber Vienna Lager
|
Vienna Lager
|
5.3 Gallons |
1.048 |
1.012 |
4.85 |
29.81 |
14.63 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: C02 Tank |
Priming Amount: N/A |
Creation
Date: 7/21/2018 6:31 PM |
Notes: Pitch Yeast 50 - 55F
After 4 to 7 days - SP = 1.060, raise temp 5F every 24 hours until temp reaches 65-68F
Hold temp 4 to 10 days to FG 1.011
Crash for 2 days
Carbonate 4 to 7 days at 2.6X
Lager in bottle a minimum of 2 weeks
+++++++++++++++++++++
I changed original recipe to .75 ounces of tettnanger @ 10 min instead of .25 ounces. And I changed recipe to .5 ounces of Saaz @ 10 min instead of .25
Recipe was posted at 75% efficiency --- I hit 73% -- not bad but room for improvement. |
|
|
Bravo XPA
|
American IPA
|
5.3 Gallons |
1.056 |
1.013 |
5.56 |
73.18 |
5.5 °L
|
1.5K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2017 9:47 PM |
| Notes: |
|
|
Hop Sneeze Theory
|
American IPA
|
7 Gallons |
1.071 |
1.017 |
7.18 |
106.15 |
9.91 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
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: 12/16/2015 2:16 PM |
Notes: Aiming for 152F undershot @ 149F. Strike was 164F. 52F weather.
OG 1.070
O2 20 sec, pitch temp 70F
4.5 gal primary, lost wort to hops
7 day primary
secondary, dry hop 10 day |
|
|
Jul I Lyckliga Gata
|
Light American Lager
|
20 Litres |
1.084 |
1.014 |
9.12 |
34.34 |
50 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.084 |
Efficiency: 82 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 1:33 PM |
| Notes: |
|
|
Witbier
|
Witbier
|
20 Litres |
12.462 |
3.295 |
4.91 |
25.7 |
4.18 °L
|
1.5K |
0 |
|
|
Author:
|
|
Brew_Brothers
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 10.5 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 2:24 PM |
| Notes: |
|
|
Ultra Pilsner
|
German Pilsner (Pils)
|
5.5 Gallons |
1.055 |
1.016 |
5.15 |
53.79 |
3.4 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 48 ° F |
Priming Method: forced |
Priming Amount: N/A |
Creation
Date: 9/5/2015 2:41 AM |
Notes: 2L yeast starter
Kettle 30 minutes at 180-190 then 60 min boil
Oxygenate thoroughly before pitching yeast.
After 2 weeks at 48, add dry hops and raise temp to 55 for 5 days.
Crash to 35 for 2 days and keg w gelatin finings.
Lager 4-5 weeks.
Hop aroma best at 6 weeks. |
|
|
Aromatic Blonde
|
Blonde Ale
|
5.5 Gallons |
1.053 |
1.01 |
5.64 |
23.85 |
4.57 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 3:53 PM |
| Notes: |
|
|
Total Domination Clone
|
California Common Beer
|
5.5 Gallons |
1.063 |
1.011 |
6.77 |
87.72 |
10.2 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 4/30/2015 2:54 PM |
| Notes: |
|
|
Imperial Strawberry Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.103 |
1.024 |
10.39 |
33.3 |
7.67 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 3:56 PM |
| Notes: |
|
|
Heady Topper - Clone DIPA
|
Imperial IPA
|
24 Litres |
1.074 |
1.013 |
8.01 |
115.79 |
5.19 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 29.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2015 5:10 AM |
Notes: IBU skal være ca. 120
Karboneres på dag 25
Alt. til Apollo - Magnum,Columbus,Zeus |
|
|
Hamblen SMaSH 1
|
English IPA
|
2.5 Gallons |
1.057 |
1.016 |
5.43 |
57.37 |
11.16 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 75 |
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: 1/14/2012 9:27 PM |
Notes: Mash Strike 8.1 qts @ 164 degrees. Target 152.
Mash out with 4.1 qts boiling.
Sparge 11 qts. at 170 degrees.
Collect 4 gallons.
Techniically not a SMASH - but . . .
Brewed this after being obsessed with Blue Hill's AntiMatter3.
Surprisingly delicious and full flavor for so few ingredients. First wort hops are key.
I batch aged this for 3 months. |
|
|
Red Bread Braggot
|
Braggot
|
16 Litres |
1.064 |
1.017 |
6.21 |
18.25 |
18.91 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 55 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2015 2:52 PM |
Notes: Add 1kg honey during flameout.
When fermentation has slowed down, pasteurize and add the rest of the honey.
Next time, use a mash thickness of 3L/kg to see if that improves efficiency. |
|
|
Midtbrygg IPA Cascade
|
American IPA
|
25 Litres |
1.055 |
1.011 |
5.79 |
66.48 |
5.3 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2016 4:16 PM |
| Notes: Brewtarget OG 1.058 FG 1.009 ABV 6,4% IBU 50 |
|
|
Cider
|
Common Cider
|
2 Gallons |
1.044 |
1.008 |
4.68 |
0 |
6.21 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.044 |
Efficiency: 100 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2016 2:51 PM |
| Notes: Crush 1 campden tab and add to fresh cider. Let sit for 2 days to kill wild yeast. Pitch approximately 5g of US-04 and apply airlock. Primary for ? |
|
|
American Wheat Ale
|
American Wheat Beer
|
21 Litres |
1.051 |
1.01 |
5.41 |
23.39 |
5.24 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
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: 2/16/2017 10:47 PM |
| Notes: |
|
|
I Dream Of Jenny Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.055 |
1.009 |
5.99 |
21.42 |
3.29 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2017 2:07 AM |
| Notes: |
|
|
Black IPA
|
Specialty IPA: Black IPA
|
3 Gallons |
1.096 |
1.02 |
9.95 |
217.23 |
50 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2018 10:31 PM |
| Notes: |
|
|
Sorry, My Horse Is Sick
|
Specialty IPA: New England IPA
|
23 Litres |
1.062 |
1.016 |
6.01 |
79.46 |
4.93 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3.21 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2019 8:04 PM |
Notes: Won 1st in New England IPAs category at London LAB Homebrew Competition 2019 (held at Fourpure Brewery), out of 20 entries in category. Notes weren't fulsome in praise, score was only 37/50. Essentially comments were that all elements were present, but it was let down by a muted hop aroma and flavour. Malt flavour and balance were praised. Suggests the samples were a bit old (at about 2 months since brewday), as we noted falling aroma before we prepared the samples to submit.
Hops should be as fresh as you can possibly obtain. If fresher crops are available of other varieties that work in NEIPA (avoid piney, go for fruity/tropical and maybe some citrus) then go for these rather than older crops of the indicated hops.
After fermentation has begun, take extreme care not to introduce oxygen, as this will kill hop aroma very quickly. Take particular care at the second dry hopping step (ideally purge hops with CO2 before quickly adding), during transfers (purge vessels and lines before transferring), during bottling (using a bottling gun with CO2 tank preferred). We keg and we purge the kegs beforehand by filling 100% of volume with sanitiser and then pushing this out with CO2.
Hopstand method to avoid over stewing: cool wort to 85C and insert bag with hops. Stir inside bag to wet them, and try to get a decent amount of wort in the bag to absorb hop flavours. Allow to soak for 20 mins, then remove bag and hops, squeeze out liquid (with ideally sanitised rubber gloves, but wort at 80C+ is still likely to be sanitary) and continue to the remainder of chilling. With a Grainfather, this method requires some additional heating to retain temperature above 80C.
Yeast should be built up with a large starter to avoid over-stressing it. We use 1.8 litres at the expected OG of the wort and pitch this as close as we can to high krausen. If you prefer not to pitch the starter liquid then make the starter earlier and allow it to ferment out, then settle it in the fridge and pour off most of the clear liquid from the top before swirling and pitching the yeast. Do use the indicated strain or another known for NEIPAs, as it makes a big difference.
For dry hops: these are divided into two equal weight charges, as shown in the recipe by the different contact times (11 days vs 7 days - just guidelines). 1st charge should be at high krausen after 36-48 hours (airlock should be bubbling vigorously, otherwise wait until it is). Next charge should be around day 7 after pitching, when primary fermentation has either stopped or significantly wound down. Don't worry too much about air introduction at first dry hop step, but try hard to avoid introducing air at second dry hop. Both dry hops done in primary fermenter and no secondary fermenter employed, to minimise possibility of aeration during transfers.
Fermentation temperature regulated to 20C throughout until chilling. Chill when FG reached, ideally slowly over 3 days and to get to as close to 0C as possible. Hold at this temperature for at least a few days to allow yeast and hop particles to settle - ideally for a couple of weeks or longer to allow it to mellow. Keg or bottle with fairly high carbonation and as little oxygen introduction as possible. Do not fine. Appearance should be very hazy. If you're getting a hop burn flavour, allow it more time to mellow before drinking. This will fade with time, before the aroma does. |
|
|
Ryeid IPA (Tropical Edition)
|
Specialty IPA: Rye IPA
|
14 Litres |
1.051 |
1.008 |
5.53 |
93.96 |
6.99 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 17.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 0.78 bar |
Creation
Date: 4/9/2021 9:19 AM |
Notes: Second iteration of my Rye IPA.
I’ve kept the classic hops in the boil but am dry hopping with tropical hops to mix things up a bit.
I've simplified the malt bill and tried to dial down the crystal malt flavour. I've also upped the proportion of rye malt.
I'm interested to see how the Voodoo malt goes, it is apparently "best described as a perfect blend of Amber, Munich, and Medium Crystal". If you can't get it, I would substitute a smaller amount of c60 and put a bit of light Munich in.
I didn't have as much dextrose as I thought on brew day so the OG is lower than the last iteration too
Fun fact: I thought there was something wrong with the US-05 when I saw no activity for about 12 hours so I also pitched some BRY-97 so I'm not sure which yeast I can attribute the success to. |
|
|
|
|