Homebrew Beer Recipes | Page 15297 | Browse 310,000+ at Brewer's Friend

Author:

Boil Size: 3.1 Gallons

Boil Time: 40

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2025 6:11 PM

Notes:

Author:

The Brown Owl

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 3/26/2025 3:26 PM

Notes: BF IBU's = 192
SMPH = 80
Recipe = 80 (theoretical)

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.75

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: 3/8/2025 6:49 AM

Notes:

Author:

beeeerrr

Boil Size: 580 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 2.09

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: 2/19/2025 9:38 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 60

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: 2/14/2025 1:30 PM

Notes: Zest lemons. Remove white pith. Pitch zest with halved lemons at 10 mins.

Author:

Blitz Krieg Brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 1/31/2025 7:28 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 25 psi

Creation Date: 1/31/2025 3:45 AM

Notes: Fusion NEIPA/West Coast IPA Recipe Using Specified Ingredients
Objective:

This recipe aims to create a hybrid IPA that blends the juicy, hazy characteristics of a NEIPA with the clean, bitter finish of a West Coast IPA. This style will feature a blend of tropical and citrus hops while maintaining a balanced, clear body that avoids excessive haze but still has a smooth mouthfeel. BALANCE between the two differing IPA styles is the key to this recipe.

To begin with the water profile:
Water Additions Summary:
Gypsum (CaSO₄): 2 grams (for balanced sulfate and calcium)
Calcium Chloride (CaCl₂): 3 grams (for balanced chloride and calcium)
Epsom Salt (MgSO₄): 0.4 grams (for magnesium)
Baking Soda (NaHCO₃): 1 gram (if needed for sodium and pH balance)

Batch Size:

5 gallons (19 liters)
Estimated Final Metrics:

Original Gravity (OG): 1.068
Final Gravity (FG): 1.012
ABV: ~7.2%
IBU: ~45-50
SRM: 5-6 (light golden to amber)

Grain Bill:

8 lb 2-Row Malt (70%) – The base malt for fermentable sugars, providing the foundation for the beer. This malt is common in both NEIPA and West Coast IPA styles.
2 lb Flaked Wheat (15%) – Provides a smoother, creamier mouthfeel and contributes to haze, though the aim is to keep it moderate in this hybrid style.
1 lb Flaked Oats (10%) – Enhances body and mouthfeel without making the beer overly cloudy. The oats will also add a slight softness to the finish.
0.5 lb Carapils (optional, 5%) – Adds head retention and a bit of body. Use this if desiring a slightly fuller mouthfeel. Exclude if aiming for a more dry, crisp finish typical of West Coast IPAs.

Hop Schedule:

The hop profile will balance the tropical and citrus characteristics of the NEIPA with the piney and resinous qualities of a West Coast IPA.
Boil (60-Minute Duration):

0.5 oz Chinook (60 min) – Provides piney and grapefruit bitterness typical of West Coast IPAs. This will ensure the beer has an appropriate level of bitterness without overpowering the hop character.

Whirlpool (170°F/77°C for 20 minutes):

1 oz Citra – Known for its bright citrus and tropical fruit aromas (grapefruit, lime, pineapple), contributing to the NEIPA side of the hybrid.
1 oz Idaho 7 – Known for tropical fruit flavors (papaya, pineapple) and a touch of resin; this will add complexity and depth to the hop profile.
1 oz Zappa – Brings an exotic blend of tropical fruit and herbal notes, enhancing the hop complexity with additional layers of pineapple, tropical fruit, and a unique garlic-like aroma.
1 oz Cashmere – Offers citrus, lime, and melon notes that will complement the tropical fruits and bring a refined balance to the flavor profile.

Dry Hopping (Primary Fermentation, Day 4-6):

2 oz Citra – Increases citrus and tropical aromas, which will be prominent throughout the beer.
2 oz Idaho 7 – Further enhances the tropical profile, providing a stronger presence of pineapple and stone fruit.
1 oz Chinook – Adds a resinous bitterness, balancing out the sweetness from the tropical fruit character and giving a more West Coast feel.

Yeast:

White Labs WLP1091 Best Coast Hazy Ale Next Gen
This yeast strain is selected for its ability to produce hazy yet clean beers, contributing moderate fruity esters while promoting clarity and dryness. The yeast will enable this hybrid IPA to maintain the smooth mouthfeel associated with NEIPAs while avoiding excessive haze, thus leaning toward the West Coast IPA side in terms of clarity.

Fermentation:

Fermentation Temperature: 65-68°F (18-20°C)
This temperature range is optimal for WLP1091 yeast, allowing for the development of fruity esters without creating excessive fruity flavors or off-flavors.

Primary Fermentation: Ferment for 7-10 days until the beer reaches final gravity (around 1.012).

Dry Hopping Period: Dry hop during the active fermentation (day 4-6) to minimize oxidation risks and enhance hop aroma retention.

Post-Fermentation:

Cold Crash: Once fermentation is complete, cold crash the beer to 35°F (2°C) for 48-72 hours to improve clarity and help settle out excess yeast and hop particulate matter.
Kegging/Carbonation: Transfer to a purged keg under CO₂ pressure to minimize oxidation. Carbonate to 12-14 PSI for a typical IPA carbonation level.

Flavor Profile:

This hybrid IPA will have:

Aroma: A mix of citrusy notes from Citra and Chinook, tropical fruit from Zappa and Idaho 7, and a subtle piney resin from Chinook, balanced with melon and lime from Cashmere.
Taste: A combination of tropical fruits (pineapple, papaya, and lime), with a clean malt profile, finishing with a moderate bitterness and a dry finish, typical of West Coast IPAs.
Mouthfeel: Smooth and medium-bodied, slightly creamy, with moderate carbonation. The flaked wheat and oats will provide a full mouthfeel, while the low use of Carapils will avoid a heavy or sticky sensation.

Conclusion:

This NEIPA/West Coast IPA fusion combines the tropical fruit aromas and soft mouthfeel characteristic of a NEIPA with the bitterness and clarity of a West Coast IPA. The use of Zappa and Idaho 7 enhances the tropical fruit profile, while Chinook and Cashmere contribute balancing bitterness and complexity. The yeast choice ensures a clean fermentation and slight haze, creating a beer that is balanced, juicy, and refreshing with a piney, resinous finish.

Pros:
Descent aroma, huge punch of citrus with subtle stonefruit taste. Would add idaho7 to the 6 day dry hop.

Phenomenal colour, completely hazy with a bright and vibrant orange juice look.

Retains a medium to full body in mouthfeel.

Some tropical characteristics with a distinct piney aftertaste.

Cons:
Chinook bitterness and pine is very evident, should tone this down by adding less chinook or skipping the 60 minute bitter altogether.

Little head retention and low Co2. Will need to increase Co2 regulator to 30 instead of 25psi. Will also need to add a bit more carapils for head retention.

A bit of hop burn on aftertaste noticed mostly by astringency. Might need to tone down dry hopping by 0.25-0.5oz per hop.

Overall a descent NEIPA but certainly can use a bit of work around the edges.

Other notes:
This beer was pretty good but fermenting for only 7 days , cold crashing for 12 hours, force carbing in 30 minutes, and serving from the fermentation keg is a stupid idea! Don't be like me, give this 10 days to ferment and transfer to a serving keg!

Author:

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 1.75

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: 1/27/2025 5:09 PM

Notes:

Author:

lusic.rory@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 85

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 20 psi

Creation Date: 1/25/2025 7:44 PM

Notes:

Author:

YACHTY

Boil Size: 3.1 Gallons

Boil Time: 40

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2025 2:17 AM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/27/2021 5:19 PM

Notes:

Author:

Egbert

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 3.5

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: 1/15/2025 8:23 PM

Notes: Wort from brewery.

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.183

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: 1/11/2025 8:21 PM

Notes:

Author:

A-Ron

Boil Size: 7.63 Gallons

Boil Time: 30

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.63

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: 1/11/2025 1:17 AM

Notes:

Author:

COOPaleworks

Boil Size: 23.84 Gallons

Boil Time: 60

Boil Gravity: 16.7

Efficiency: 70

Mash Thickness: 1.25

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: 1/8/2025 6:18 PM

Notes: 3/7/25 - Alcolyzer said OG was 19.33, FG @4.82. ABV 8.12%

Kegged in a half bbl and seemed closer to 17-18 gallons.

Author:

Neil72

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/9/2024 8:05 PM

Notes:

Author:

cray

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2024 1:13 PM

Notes:

Author:

llbmatty

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.75

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: 8/26/2024 3:22 PM

Notes:

Author:

Boil Size: 17.7 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2024 3:30 AM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 3.5 Litres

Boil Time: N/A

Boil Gravity: 17.5

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/29/2023 10:14 AM

Notes: Stater: 1l mariaue