Homebrew Beer Recipes | Page 4749 | Browse 315,000+ at Brewer's Friend

Author:

Biggie

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 80

Mash Thickness: 2.6

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: 7/19/2018 12:05 PM

Notes: Notes/Process:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=100, Mg=10, Na=16, Cl=200, SO4=100
(Higher Chloride and lower Sulphate as compared to what is normally done with most American IPAs. This helps create the silky smooth and rich mouthfeel, pushing the hop flavours to be rounded and less sharp/dry).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Add dry hops #2 to brite tanks (I like to use two 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then rack in the beer on top of the hops. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.

Author:

Buckeye780

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 1.4

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: 3/2/2023 6:06 PM

Notes: Brew day: 4/27/2023

Mash in temp: 155 degrees
30 min mash temp: 154 degrees
Final mash temp: 154 degrees

All hop additions on brew day done in hop tube.

Hop stand starting temp, 179 degrees.
Hop stand ending temp, 154 degrees.

OG = 1.066

Pitched dry yeast directly into fermenter at 67 degrees.

Dry hop added 4/28/23 at approximately 11 PM at high krausen.

Yielded between 4.5 and 4.75 gallons.

Gravity on day 7 = 1.010 (7.35%)

Author:

Airborneguy

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 12/13/2022 5:38 PM

Notes: Ferment at 68F for 14-21 days.

Author:

okBrews

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

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: 7/26/2021 12:30 PM

Notes:

Author:

yannig

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2021 7:47 AM

Notes:

Author:

Jacob Melby

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

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: 4/23/2021 9:57 PM

Notes:

Author:

8^bit Homebrew

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 37

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2020 4:32 AM

Notes:

Author:

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2019 8:12 PM

Notes:

Author:

chewyheel

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 90

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2018 4:22 PM

Notes: First brew using my grain mill, set at .025 and overshot my predicted OG by 10 points.

Old fashioned oats toasted at 350 for 25 minutes.

Water treated with 2.8 grams gypsum and 2.1 grams CaCl and 1/3 campden tablet. Amber balanced profile from Bru'n water.

Actual OG 1.060
Actual FG 1.014
6.04%

Pitched 2 packs of 34/70 re-hydrated

Author:

CraftBeerBanter

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 1:44 PM

Notes:

Author:

wildmanzach

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 61

Mash Thickness: N/A

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: 12/9/2015 8:07 PM

Notes: Brewed Feb 17, 2016. OG 1.052. FG 1.009ish. ABV 5.7ish%. Fermentation took roughly 6 days. Trub dumped and dry hopped Feb 25. Cold Crashed March 3. Temp spiked in the mash causing lower attenuation, but it had a great east coast juiciness and great mouthfeel. Started off bitter grapefruit and evolved into an orange juice bomb

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2018 10:17 PM

Notes: Brewed 30-6-18
Plan:
Round trip continuously variable mash - Start mash at 67°C, begin recirculating while allowing to cool naturally to 60°C. Once mash hits 60°C, begin slowly heating while recirculating. Stop at 77°C. Hold for 5 minutes and sparge.

Actual:
Started at 66°C and dropped to 64°C. Stirred mash then raised to 66°C and dropped to 60°C. Heated on mash mode back to 77°C. Process went for 1-1.5hrs

Pre-boil 1.040
Added 330g LDME and 150g Dextrose at 10 mins

OG 1.056
FG 1.006 (11-7-18)
6.6% ABV

2 x 3711 and 1 x 3724

Started fermentation at around 20°C. Started bubbling within 8hrs. Consistently raised temp up to 28°C over 4 days.

1.027 @ 3-7-18 Tasting great. Clean ferment and lovely aroma. Spicy flavour with a nice malt profile. Still very sweet but promising.

1.007 @ 7-7-18 Tasting very dry and a little tart, accentuating the bitterness.

Ph at 4.5

Cold crashed - 11-7-18
Bottled 28-7-18 tasting dry and very good, dryness exaggerating the bitterness and tartness a little.

Scored 38 BABBs Belgian mini comp. 23-8-18

25-8-18 Drinking very well. Just slightly too bitter. Could also benefit from a little more yeast character and malt character. Tartness faded after a few weeks.

1st Place in Belgian Ale category QABC September 2018 on 44 points

Author:

BenMyton

Boil Size: 12.6 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2017 6:12 PM

Notes: Bell's Two Hearted Clone

Substitute Wet Hops for 30-Minute at a rate of 6:1

Author:

nukebrewer

Boil Size: 98 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.7

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: 11/3/2017 4:27 AM

Notes:

Author:

Lot 8

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2017 12:40 PM

Notes:

Author:

Aguins4me

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: KEG

Priming Amount: 12psi @ 40F

Creation Date: 7/11/2017 7:43 PM

Notes: Kegged this yesterday with gelatin for clearing.

Overall first impressions.

1) Darker than intended (SRM 9) This is probably due to boiling the extract for 60 minutes.

2) Taste is fantastic. Lots of clove, banana, and a warmth of alcohol. It's amazing what the yeast can accomplish. Similar to Duvel in taste but with more mouthful. It will be interesting to compare once it's carbonated.

3) I will make this again, but not with extract.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2016 1:43 AM

Notes:

Author:

Aley Ale

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.5

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: 9/9/2016 8:42 PM

Notes: Add .25 lb chocalate & .5 lb cara red, steeped in .5 gal mash water, to half of boil

Author:

Stucumber

Boil Size: 21 Litres

Boil Time: 80

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2016 12:11 PM

Notes: Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.31

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: 12/24/2015 4:37 PM

Notes: