Homebrew Beer Recipes | Page 3636 | Browse 325,000+ at Brewer's Friend

Author:

DeLaHandschue

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2018 12:46 PM

Notes:

Author:

Gary F

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.33

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: 9/14/2024 3:24 PM

Notes:

Author:

jneighbors

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/5/2023 9:13 PM

Notes: Brew Day: 02-24-23, Start 6:30 A
Starting Temperatures: Air: 51.8 F, RH: 83%, Grist: 57.2 F

RECIPE:
Beer & Brewing. Winter 2023, pg. 86
(Used 120 Lovibond crystal inadvertently vs. 20-30L)
(Used different yeast: Imperial Yeast L24, Hygee, Lager yeast)

MASH INFUSION, STRIKE WATER:
Grain Weight: 12.63 lb.
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature:155 °F
Grain Temperature: 59.9 °F
Volume of strike water: 18.95 (Quarts)
Temperature of strike water: 167.7 °F

MASH:
Grain Weight: 12.63 (lb)
Target Rest Temperature: 152 °F
Rest Duration: 90 min.
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 4.1 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 4.5 ml
Target Mash pH: 5.2
Actual mash temp: 153 F Avg.
Liquor PH: 8.2
Mash pH (ending): 5.92

MASH TIMES
Start Time: 7:07 AM
End Time: 8:47 AM
Hours:Minutes 1:40
Minutes 100.00

LAUTER TIMES
Start Time: 8:50 AM
End Time: 9:35 AM
Hours:Minutes 0:45
Minutes 45

BOIL:
Boil Length: 60 Min.
Boil Vol.: XX gal. at 212 F
1tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 7.25 gal.
Boil Ending Gravity/Starting Gravity (BEG/SG):
Hydrometer: 1.060
pH: 5.7

BOIL TIMES Target 60
Start Time: 9:42 AM
End Time: 10:42 AM
Hours:Minutes 1:00
Minutes 60

KETTLE BOIL OFF/LOSS %
Start Kettle Volume (Approx. 200F) 8.75 Gallons
End Kettle Volume (Approx. 170F) 7.25 Gallons
Kettle Loss 1.5 Gallons
Kettle Loss 6.0 Quarts
Boil Period 1.0 Hours
Loss in qt./hr. 6.0
% Reduction 17.14%

BREW DAY TIMES
Start Time: 8:20 AM
End Time: 12:40 PM
Hours:Minutes 4:20
Minutes 260

FERMENTATION:
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

FERMENTATION:
Hydrometer SG: 1.0XX
F: Temp Controller set to 57: 57-58 F, Day 1
09-XX-22: Temp Controller set to 68: 68-69 F, Day XX
09-XX-22: Dry hop added, Day XX
09-XX-22: Temp Controller set to 70: 69-70 F, Day XX
09-XX-22: Apparent physical activity stopped, Day XX
09-XX-22: Start Diacetyl rest, Day XX
09-XX-22: End Diacetyl rest, Day XX
09-XX-22: Cold crash start, Day XX
09-XX-22: Transfer Beer to keg. Day XX
09-XX-22: 3 Min. @30 psi speed carbonation, Day XX
09-XX-22: Hydrometer Gravity: 1.008, Day XX
09-XX-22: PH: 4.87, Day XX
09-XX-22: Set keg CO2 to 11 p.s.i. , Day XX
09-XX-22: Reduce keg pressure to 11 p.s.i. , Day XX
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
XX

TASTING NOTES:
XX.

MISC. NOTES:
XX

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.047

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: 11/1/2022 7:41 PM

Notes:

Author:

Agata

Boil Size: 158.93 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2022 5:57 PM

Notes:

Author:

mbebop

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/3/2022 3:54 PM

Notes: Starter - Pitch 68F, rise to 78F over few days and hold - NO PRESSURE

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 11/13/2021 2:43 PM

Notes:

Author:

nkldrgr

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 13.9 psi

Creation Date: 7/6/2021 12:37 PM

Notes: New England Style IPA

Notes:
NE-IPA will be judged according to the 21B Specialty IPA guidelines as a distinct Type of Specialty IPA.
As with other Types, Entrant must specify a Strength as session, standard, or double. If unspecified, the entry will be judged as standard strength. The ABV ranges for strengths are the same as for other Specialty IPA’s.
Entrant may specify hop varieties used and/or method of use (e.g. bittering, whirlpool, dry hop), if Entrant feels this information is critical to appreciating the beer. Supplying this information is entirely optional, and doing so may affect judging positively or negatively depending on the judges’ perception of the expected varietal or process-related characteristics.

Impression
A refreshing hop-driven pale ale showcasing fresh, juicy, fruity hop flavors and aromas. Moderate bitterness and low malt flavors only play a supporting role, preserving approachable drinkability. Deceptively soft, creamy mouthfeel gives way to a crisp, dry finish characteristic of all American IPA’s. Singularly hazy but still attractive to those who appreciate an intense hop experience.

Aroma
High to intense fresh hop aromas, emphasizing fruity notes reminiscent of tropical fruits, stone fruits, berries, melons, and citrus fruits. Piney, resinous, or spicy hop aromas should complement the fruity character. The best examples are not grassy or vegetal. Yeast-derived aromas include low to moderate esters that complement the hoppy aromas, and are often also characteristic of tropical and stone fruits. Low to medium-low fresh grainy or crackery malt aromas provide background notes, with little to no caramel or toast. May have a low bready aroma when wheat or other adjunct grains are used. No diacetyl. Stronger versions may exhibit an alcohol note, but should not be solventy or hot.

Appearance
Pale straw to orange in color. Typically quite hazy to nearly opaque–suggesting orange juice–however some beers might clarify as they age, leaving only faint haze. Fluffy and persistent white head, often depositing intricate lacing on the glass.

Flavor
As with aroma, medium-high to intense fresh hop flavors should be in the forefront, with emphasis on tropical fruits, stone fruits, berries, melons, and citrus fruits. Piney, resinous, earthy, and spicy hop flavors should complement the fruity flavors, and grassy or vegetal hop character is absent. Bitterness may be medium-low to medium-high, and should be smooth and never sharp or harsh. Malt flavor is low to medium-low and is typically fresh and grainy, crackery, or bready, with medium-low to very low perceptible sweetness. Overall balance is bitter, but less so than standard American IPA. Low to moderate yeast-derived fruity flavors should complement the hops. Finish should be dry to medium-dry, with long-lingering fruity hop flavors.

Mouthfeel
Soft, smooth mouthfeel with medium-light to medium-full body and moderate carbonation. Low ratios of sulfate to chloride ions can give a distinctly juicy, mouth-watering sensation, while high-protein adjuncts and suspended yeast may provide some creaminess. The finish should be smooth and clean and never astringent. Stronger versions may exhibit some alcoholic warmth, but the strength should be well-hidden.

Comments
NE-IPA’s are best consumed fresh, with delicate hop aromas and flavors falling off quickly, and high amounts of suspended solids potentially causing poor stability. Most classic examples straddle the line between standard and double IPA’s, but with lower bitterness and well-hidden alcohol they have a deceptive drinkability more like standard IPA’s. Bitterness is balanced by a soft, creamy mouthfeel rather than malt sweetness. Hazy appearance may be caused by suspended yeast, hop polyphenols, proteins from adjunct grains, or–rarely–unconverted starches added to the boil. Some of these sources of haze will settle out over time, so a somewhat older beer may be only slightly hazy while a fresh version could be totally opaque. Haziness approaching opacity is a signature of the NE-IPA style, but results from ingredients and processes chosen to provide an intensely enjoyable hop experience. Appearance is not an end in itself for NE-IPA. Most characteristics scale fairly linearly with strength, however hop aromas are often nearly as intense in session-strength NE-IPA’s as in double-strength versions, and even session NE-IPA’s may have a relatively creamy mouthfeel.

Ingredients
Pale or 2-row base malt, typically North American or British, provides a blank canvas for these hop-driven ales. Little to no “character” malts such as kilned or crystal malts are used, however large portions of malted or unmalted wheat, oats, or other adjunct grains may be employed to provide body and creaminess. Stronger versions may include simple sugars to boost fermentability. Hop varieties often include new products of breeding programs that were selected for unique and exotic flavors and aromas and high essential oils. Hop bills may be complex, or may emphasize varietal characteristics of a single cultivar. The bulk of hopping comes later in the brewing process, especially at flameout/whirlpool with protracted hop stands, and dry hopping. First wort hops or bittering charges are small or even nonexistent, while some brewers prefer hop extracts for bittering. Ale yeast strains may be American or English, but produce more esters and are less flocculent than the cleaner yeasts often used for standard American IPA’s. Water profiles often have much lower sulfate-to-chloride ratios than other IPA’s, providing a juicy, mouthwatering impression.

Comparison
Compared to standard American IPA’s, NE-IPA’s emphasize hop flavor and aroma to the near exclusion of all else. Flavors and aromas tend to be fruity and exotic, with less focus on the piney and resinous character that may be found in standard American IPA’s. While the balance is still bitter, overall bitterness tends to be lower, and never has the sharpness of some classic American IPA’s. Malty flavors also take a secondary role with little to no caramel or toast. Yeast character is often more present than in standard American IPA, with esters complementing the fruity hop notes. Color tends to be a bit lighter, and any level of haze is acceptable, though bright clarity is not typical. Mouthfeel is softer, fuller, and creamier than other American ale styles.

Examples
Session: 3.0-5.0% ABV
Lawson’s Finest Liquids Super Session, Night Shift Whirlpool, Treehouse Eureka!

Standard: 5.0-7.5% ABV
The Alchemist Focal Banger, Bissel Brothers The Substance, Fiddlehead IPA, Hill Farmstead Susan, Treehouse Julius, Trillium Congress Street

Double: 7.5%+ ABV
The Alchemist Heady Topper, Grimm Artisanal Tesseract, Lawson’s Finest Liquids Sip of Sunshine, Treehouse King Julius

Vital Statistics
IBU: 35-120
OG: 1.040-1.085
ABV: 3%-10%
FG: 1.008-1.018
SRM: 4-10

Author:

D1o1m133

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 50

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: 3/27/2019 3:32 PM

Notes:

Author:

Qycgzoaiw826eh

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 12/3/2018 4:29 AM

Notes:

Author:

Boil Size: 13.65 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 7:01 PM

Notes: First fermentation will use WLP500 yeast
Three of the ten gallons will be fermented using a sour strain.

Author:

Todd Cogswell

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2017 7:56 PM

Notes:

Author:

J Bell

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 9:46 PM

Notes:

Author:

Ukdazz

Boil Size: 11.5 Litres

Boil Time: 60

Boil Gravity: 1.066

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: 2/2/2017 4:40 AM

Notes:

Author:

Lil' Jimmy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 1/8/2017 1:00 AM

Notes: Jan 2017
O.G. 1.064

Author:

BrewNH

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 5:42 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 68

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: 6/1/2016 1:23 AM

Notes:

Author:

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 8:19 AM

Notes:

Author:

SundbØL

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3

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: 10/23/2015 7:28 AM

Notes: Fermantation temp rise with 1 degree per day after 3 days.

Author:

JefitoJeff

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2015 7:55 PM

Notes: