Homebrew Beer Recipes | Page 16143 | Browse 325,000+ at Brewer's Friend

Author:

Cory Meisch

Boil Size: 3.26 Gallons

Boil Time: 60

Boil Gravity: 1.021

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: 5/20/2026 4:34 PM

Notes:

Author:

Sz Ákos

Boil Size: 28.85 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2026 1:11 PM

Notes: Beoltás 18 fokon.
Erjesztés
1-4 nap 18 fok, 0,1 bar nyomás, épp csak előfeszítés.
kb. 5. nap. FG előtt 6-8 ponttal indítva, 36 óra alatt melegíteni 21 fokra és 36 órát ott tartani. 1,5 bar nyomás mehet.
8-9. nap hidegkomlózás (2 nap)
(lassú leeresztés, komló be, CO2 purgálás)
10-12 nap cold crash 36 óra hűtés, 48 óra pihenő.
(szükség esetén CO2 pótlás)

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 6/15/2026 12:41 AM

Notes:

Author:

G Gunn

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 3.11

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: 6/12/2026 2:21 AM

Notes:

Author:

Brett

Boil Size: 7.27 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 2

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: 6/4/2026 8:46 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 5/31/2026 1:30 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2026 1:51 AM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 5/31/2026 12:07 AM

Notes: Add sugar at first wort.

Mash at 152 for 60 mins

Boil 60 mins

Ferment at 67 for 2 weeks.

Author:

KAHLE

Boil Size: 6.5 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: 5/30/2026 2:33 PM

Notes:

Author:

Daily_brewer

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 80

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.4 oz

Creation Date: 5/27/2026 12:36 PM

Notes: PH 5.4

Ferment 1 - 56℉ for 3 days
Ferment 2 - 58℉ to 62℉ over 3 days
Ferment 3 - 62℉ for 3 days
Ferment 4 - 45℉ for 3 days

Prime for 2 weeks, Lager in bottle for 1 month

Author:

St. B B

Boil Size: 7.98 Gallons

Boil Time: 60

Boil Gravity: 14.8

Efficiency: 80

Mash Thickness: 1.4

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: 8/19/2025 9:12 PM

Notes:

Author:

Boil Size: 622.1 Gallons

Boil Time: 75

Boil Gravity: 1.063

Efficiency: 80

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: 5/1/2026 2:56 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 43

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/19/2026 3:57 PM

Notes: ===================================
5/13/2026

beer came out ok, i mean it smells and tastes great, a little hop sharpness, probably could use a little bit less hops. smells good. not as much body as id like, but nbd its kind of has the body of falcon smash.

i cooked the oatmeal on the stove again, didnt burn it this time, boiled on lower heat, still got some burnt cake at the bottom of the kettle but the beer did not retain any of that like last time.

biggest issue was it immediately started getting oxidized. within a week it was completely brown. at this point still tasting decent but ugly to look at.

i think my transfer might have issues - i was able to do a closed transfer but might be hitting some turbulence and picking up o2 in the tube and maybe the keg wasnt purged enough. i also shook the keg to carbonate maybe shouldnt do that anymore at least for hazies.

chat gpt is helping me retool this recipe to reduce protein and create a revision that is maybe less sensitive to o2 pickup. look for follow up recipe.

===================================
4/19/2026

gonna try this again pretty much exact same recipe although this time will use rice hulls and boil gently.

what to do about water?

===================================
10/28/2025

a little better efficiency on the cooking oats and full drain of the mash tun however the proteins caused scorching in the BK. and the sparge was quite difficult. USE RICE HULLS NEXT TIME

(update; the beer turned out awful - ashtray ipa, because of the scorching. i blamed it on the gummy protein from oats but interestingly i got scorching (not as bad) in a subsequent batch of american ipa so it could be relatively universal issue in the brewhouse that needs attention...)

===================================
12/2/2024

not sure when I brewed this but mustve been shortly after the last entry below, this has been on draft for at least 2 weeks already.

it is still hop harsh / hop burn / bitter. consider moving the lower AA hops to the whirlpool and save the cryo for dry hop or else use a lot less of it in the whirlpool. consider leaving everything for dry hop?

also i feel like i have had experience with amarillo being hop harsh in the past...? is it just my palette? is it related to galaxy?

also, just came back from NJ, drank a few tonewood fuegos which is really such a nice beer. 6.5% hazy, super soft fluffy body and hop bursting. cant remember specifically but i think they do citra mosaic and simcoe. could consider simcoe instead of amarillo here.

otherwise the rest of the beer and brewing strategy went fine. Got a full 5 gallons worth and hit OG as far as I remember. not otherwise noted here so i think it all went well...

===================================
11/3/2024

may want to reexamine water. looking back on the history of this beer, it appears I have gone with straight tap water the last couple times, with no adjustments

revamping into a dipa, subbing El dorado for Amarillo, adding more hops. boosting up the grail bill to get close to 8%abv.

not really sure about the hops plan, kind of going off of what was here before and making up the rest. will the Amarillo, with its low AA still be able to make an impact or will it get overpowered by mosaic. is this enough hops for a dipa.

===================================
8/31/2024
Came out really nice! On the lighter side body wise for hazy ipa, kinda crushey. Had hop burn until hops removed from keg

===================================
8/6/2024
reworked this into a lighter summer version. intended this to be around 6 or 7%. according to the numbers i was really bad on efficiency somehow. maybe the oats. 1057 without the sugar. it may end up in the target abv range still though.

i added the sugar after chill at 100 degrees and stirred, hopefully it dissolved at least partially andor the yeast find the sugar in there one way or another. also was low on volume.

i was also missing 4oz of el dorado from my order. not sure if i should go get some more or let it ride.

i think hazies need a little extra thought and consideration. certainly more of a pain compared to west coast

===================================
1/9/2024
revamping this spy ballon hazy for jan2024 batch. this time i will be doing citra and mosaic and trying to again use some cryo. struggling to accept the expensiveness of this brew!

landing on just 10oz hops eek hoping the cryo makes it pop. if not can add some to keg i guess...

===================================
3/11/2023
the bitterness was quite too much for several weeks. then it calmed down but oxidation set in. is the whirlpool really too much? need to be more careful about adding the dry hops. possibly buy a contraption or adding sugar at that time.

i had been thinking maybe the bitterness mightve come from dry hopping at 80 degrees since i was using voss. putting the temp into this caluclator doesnt raise the ibu at all but i still wonder.

===================================
2/14/2022
4 days later since i last wrote about this, i think the bitterness is calming down and the color is not deteriorating as much as i thought that one day

next time def consider going back to london, possibly experiment with less hop stand / more dry hop. more overall hops. consider trying cryo hops.

another thought is possibly that krausen hopping at 80 degrees might be releasing some more bitterness than a typical 65 degree ferment?

============================
2/10/2023
this came out quite bitter. brewed 1/24, was on draft by 1/31. its always had some hop creep bitterness but its not seeming to go down, we are now 11 days since kegging. its also losing its color unfortunately. it was pretty well handled i thought, closed transfer and all, it may have taken up some o2 when adding the 2nd dry hop, the voss had torn through it so fast there prob wasnt much left to do at that point.

should consider stop using voss for this! lol its done too fast and the hops need time to mellow out a bit anyway.

============================
1/18/2023
trying to scale this up for a full batch, going to set 40% efficiency hoefully that doesnt bite me in th eass. if i happen to get more than that i can reduce the sugar addition. stepping up to 16oz hops total, using all mosaic. voss. tap water. crossing fingers and lets go!!

============================
7/22/22
Fg 1014 for abv of 795 and efficiency 33%. low vol less than 4 gal
===========================
7/15/2022
brewed last night to once again atrocious efficiency. added a lb of sugar at the end. based on a bit of miscalculation, final volume ended up being under 4 gallons so this might actually be 8.5%abv. oops. maybe the sugar saves some body.

also leaving out 3oz from the 1lb bag, since its a little smaller batch dont want to over do it. could always add it back in the keg. but these hops seem pretty potent im a little worried about it being too much. maybe sabro should be a background hop.

============================
7/13/2022
branching off my hazy 3 ipa to this based on what i have. going with tap water and simplified grain bill for just flaked oats and no flaked wheat. a little less wheat malt and a little more base malt. voss.

need to input the actual hops. not sure what yet, maybe sabro. also have a lot of bsg and homebrew con stuff.

============================
7/1/2022
punt on cooking flaked stuff too complicated. going back to my earlier technique of not counting on any contribution from the flaked stuff. hoping to still get to 8%

its gonna be a big bill almost 20lb. if we turn up short on OG add up to 1lb cane sugar

still need to decide hops....

this last beer came out pretty bitter doing the whirlpool thing, lets just do a flameout addition and go ahead and start chilling asap

this may go to capsoul....

============================
6/28/2022

brew did turn out orange. im blaming DME although reused kviek has been known to be weird.

recipe is modified for bad efficiency using sugar as a last resort. before adding that though, next time, should pre-cook the flaked oats and wheat like oatmeal. im not sure its getting modified at 150 i think it needs to go above 160 or 170 to fully get broken down. also avoid those long mash times they have been throwing things off.

============================
6/20/2022
redoing recipe again after bad efficiency and some additional reading....

Going off byo advice using sugar to 5%. Flaked and specialty can be 10-20.

its early, but last batch looking kind of orange im blaming the DME so reducing that from this recipe.

============================
6/9/2022
Brew day got really low OG 1058 on 5 gallons without the originally planned 0.4 lb sugar for 47% efficiency wtf. Added 2lb dme and canceled the sugar. Also these hops are less than 3% AA so idk how that is going to turn out. Finally, what I thought was voss yeast in the fridge looked more like saved 34/70 from maibock, tried hothead but covered in mold smh, had to settle for lutra. Sheesh

============================
6/11/2022

Ran out of acid malt updating recipe to reduce to almost zero and adding 4tbsp phosphoric acid instead

updating to use BruSho NEIPA water profile built from half tap half RO. reading another article suggesting 2:1 or even 3:1 chloride to sulfate so could consider going up in future brews

readjusting hop schedule - previously was whirlpool only

https://learningtohomebrew.com/the-best-water-profile-for-neipa-new-england-ipa/

=============================
5/25/2022
changing projected efficiency to 57. on brew day take gravity towards end of boil. add cane sugar up to 1lb to make it to target OG.

=============================
5/18/2022

reworking this recipe for another attempt, this time a single hop 5 gallon batch. using mosaic in the calculator but this will be experimental 09328.

todo : finalize hop schedule. right now im thinking just whirlpool and ddh. also need to redo the water.

=============================
5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge

i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.

idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
=============================
5/10/22

altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.

worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.

with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.

=============================
5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!

also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...

youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1

=============================
5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.

plan
* genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
* long mash at 148
* sparge to max 12 gal
* boil for 60 min down to 10 gal
* (gonna have some hop loss)
* transfer half the wort to digiboil, set to 190
* bag 8 oz of whirlpool hops in each batch for 20 min at 190
* knockout

added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.

=============================
5/2/22

Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...

Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.

Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6

https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html

Author:

Boil Size: 23.62 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 5.88

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: 4/13/2026 8:29 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2026 2:34 AM

Notes:

Author:

Boil Size: 279 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

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: 4/3/2026 6:44 PM

Notes:

Author:

Back9brewery_AZ

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/20/2026 1:25 AM

Notes: Add Molasses at whirlpool 180 degrees

Mash out @ 168 10 minutes

Pre boil 1.060
Post boil 1.080
Post boil 1.085 after Molasses

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 4.86

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: demarara

Priming Amount: 86 g

Creation Date: 3/6/2026 5:54 PM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

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: 3/5/2026 3:49 PM

Notes:

Author:

SlideruleTom

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 83

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: 3/1/2026 4:55 PM

Notes: