Homebrew Beer Recipes | Page 2192 | Browse 320,000+ at Brewer's Friend

Author:

TattooSteve

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2017 6:04 PM

Notes: late addition of DME during last half of boil will make for a lighter colored brew

Author:

RustyBarrelHomebrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 47

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: 4/9/2023 4:34 PM

Notes: ===================================
4/25/2023
kegged last night. lost a lot of beer, its probably 3.5 gallons in the keg. for neipa need to look up loss rates per oz for hops and overshoot on volume. also need to consider using cryo whenever possible.

the color isnt great, not so full, kind of slightly transluscent, kind of orange tint. consider going back to the sugar to keep the color yellower?

===================================
4/14/2023
updating after brewday. did this on igloo/digiboil, with a good 15 minute batch sparge step. came out with much better efficiency than expected. 1070 pre boil wort, a little less than 5 gallons. post boil i believe it was something like 1078, added cool water to top up volume to 5.5 gallons, OG was 1070. all this without the sugar id been planning to use.

id planned to do a whirlpool - using immersion chiller until 170 then stop, adding hops for 20 minutes. when i went to check the temp for the first time, it was already down to 120. rather than heat the wort back up, I just continued. So this beer had zero hops on the hot side. should technically be a zero IBU beer.

I added the whirlpool hops the morning after once krausen was there. not sure how to do the rest of the hops, its a good 12 more ounces, should i do it all at once post fermentation, or split it up and do some more before fermentation ends...?

used one pack of s04 with a propper can of wort starter for maybe 8-10 hours before pitch. the starter was surprisingly looking relatively active after that short time frame, pitched at night before bed and had decent krausen by morning, almost like a kviek beer.

===================================
4/9/2023
reworking this into joy ipa. citra mosaic and a little sabro. going with non kviek this time, single huge dry hop, nervously adding more hops to the whirlpool. knocking the intended abv down from 8 to 7 or 7.5. (can make final adjustment via sugar on brew day)

im on digiboilt this time so ill have to just add them during the chill phase, will not be a hop stand per se.
===================================
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:

Bjarni Kristófer

Boil Size: 61.72 Litres

Boil Time: 60

Boil Gravity: 15.3

Efficiency: 70

Mash Thickness: 2.5

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: 7/19/2021 2:38 PM

Notes:

Author:

AHarper

Boil Size: 27.52 Litres

Boil Time: 30

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2021 8:30 PM

Notes: An attempt at a NEIPA with appropriate strong HOP flavours that give this beer another name of HOPPY. Hoppy is a three legged dog - hence the name. This is using the new Bru-1 hops

Author:

Ottowerks

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.049

Efficiency: 72

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: 6/24/2020 11:36 PM

Notes: Mash in at a strike temperature of 130 °F (54 °C). Rest for 30 minutes then raise the mash to conversion temperature at 154 °F (68 °C). Hold for one hour and sparge at 172 °F (78 °C).

Collect wort until the specific gravity falls below 1.008 or pH exceeds 5.8. Add water so you have a little over 6 gallons (23 L) (I want 7 gallons) of wort before the boil.

Boil the wort for two hours, adding hops at 120, 60 and 30 minutes remaining in the boil. After the boil, cool the wort with a wort chiller and aerate well.

Pitch the yeast at 65 °F (18 °C), but drop the temperature over the course of one week to 55 °F (13 °C). Hold at 55 °F (13 °C) until fermentation is complete — about two weeks. Rack and lager at 35 °F (1.6 °C). Lager for a minimum of one month, preferably longer.

This is version 2.0, I increased German Pilsner to 8.25 from 7.5m lbs Munich to 4.4 from 4.0 and Smoke to 1.5 from 1 and increase 60 minute hops to .50 from .25, looking to get more beer into fermentation increased OG from 1.066 to 1.073

Author:

thechad

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2018 11:43 PM

Notes:

Author:

dschmdt@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2018 5:28 PM

Notes: Belgian Trippel Delirium Tremens clone

No added sugar - using 2 lbs of pale 2 row instead to give it some all grain character.

Going to ferment in a ~ 65 degree basement and let it reach natural temp ~ 70-75

Add the 2lbs to brew bag, drop in at ~ 100 degrees, slowly ramp up to 153 to mimic some of the rests. Hold at 153-155 for 20 minutes.

Then stir while adding LME and raise to boil.

Starter yeast with some DME either day before or early morning. Boil 1 tsp bread yeast as nutrient.

Camden tablet at the start, irish moss at 10 minutes.

Oxygenate cooled wort with oxygen stone or agitation.

Will give 2 weeks in primary to fully ferment. May rack to secondary for clearing/aging. May just leave in primary for a month.

Author:

Dmamba85

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 7:08 PM

Notes:

Author:

Boil Size: 12.75 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 7/14/2017 3:44 AM

Notes:

Author:

dahlmb

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: priming sugar

Priming Amount: 5 oz

Creation Date: 2/28/2017 5:06 AM

Notes:

Author:

patrickgoss

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 8:12 PM

Notes: I used a huge slug of slurry. Fermented at 62 for ten days, moved to 70 for two days, returned to 62 and dry hopped for 5 days. FG was 1.008 on my hydrometer.

It took two weeks in the keg for the grass flavor to go away, but made for a great beer that went away fast after that.

Author:

Erez

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 95

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: 11/1/2016 10:12 AM

Notes: after 2 days to increase the pressure to 1 bar.
At the end of the fermentation leave at a temperature of 14C for another two days.
Download temperature gradually 11C, 8C, 5C.
The day before the package download the temperature to -1C, pressure 0.8 bar

Author:

Moebbels

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 5:47 AM

Notes:

Author:

MarcBrew

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.6

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: 7/9/2016 7:47 PM

Notes:

Author:

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.33

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: 4/18/2016 7:34 PM

Notes: The ounce of Citra for dry hopping is actually going in the keg.
After 1 week at 68f temperature will be raised to 70f.

Author:

Chris Parsons

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 5:49 PM

Notes: Add "late addition" DME at 15min mark.

Add IrishMoss at 15min mark

Author:

Radek

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 8:50 PM

Notes:

Author:

PUNKdaddy

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 2:52 AM

Notes:

Author:

GregH

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 12:23 PM

Notes: Will try to capture Bell's yeast for culture

Author:

olemm1980

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.068

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: 3/29/2015 2:13 PM

Notes: