Homebrew Beer Recipes | Page 611 | Browse 310,000+ at Brewer's Friend

Author:

srbelow

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 7/31/2012 7:58 PM

Notes: Brewed 1/12/13
1/24/13 racked onto 13oz peanut butter powder
1/28/13 4oz cocoa nibs added to secondary
2/4/12 Bottled

O.G.-1.092
F.G.- 1.022

13 oz PB powder added to secondary, after 3 days 4oz cocoa nibs added for 7 more days.

Author:

CraftBeerBanter

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3

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: 10/31/2018 11:44 AM

Notes: For anyone actually looking to brew this - although it fits the style, it’s not really a NEIPA.
I entered this into a comp. - it scored a 31 with the criticisms being...

Mouthfeel too thin for style
Beer is clear - (no haze)
Beer is too bitter for style

All of these things are absolutely true.

So, I actually genuinely like this beer. It’s just probably not NEIPA-ish enough to be called a NEIPA.

Author:

Menzel/Kaz Brewing

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 4:48 AM

Notes: Reduce FO hop addition (5 to 3.5oz), 3x volumes of CO2, need to do a bit more research on saison carbonation before bottling.

Author:

mikeymikela

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2014 6:04 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 43.7 Litres

Boil Time: 90

Boil Gravity: 12.2

Efficiency: 65

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 1:17 PM

Notes: Starter #1: 1 pack Wyeast 1272 (Apr/15) in 0.3l 10P worth for 1-2 days.
Starter #2: 1 pack Wyeast 1056 (Nov/14) in 0.5l 10P worth for 1-2 days.

Fermentation #1: Pitch and ferment at 19 C. Transfer to separate carboy and dry hop after primary fermentation has finished.
Fermentation #2: Pitch and ferment at 21 C.

Author:

Kinglucky

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2.6

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: 6/5/2019 9:47 AM

Notes:

Author:

BrewHogs Brewhouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2015 5:00 AM

Notes:

Author:

BuckeyeBrewer89

Boil Size: 2 Gallons

Boil Time: 75

Boil Gravity: 1.032

Efficiency: 65

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: 2/22/2015 5:12 PM

Notes: smells like piss. tastes like shit.

Author:

Jeremy Watts

Boil Size: 6.82238 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/12/2011 12:43 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2014 12:49 AM

Notes:

Author:

TheMashCrusader

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

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: 8/31/2014 1:34 PM

Notes:

Author:

BxMxC Vegas

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: 5 oz

Creation Date: 2/15/2014 2:32 PM

Notes:

Author:

Muddy Mo

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2013 12:39 AM

Notes: Ramped up from the Smoke Alarm Scottish Ale featuring the three hops used in Obsidian Stout.

Author:

k_mcroberts@hotmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

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: 9/19/2014 4:51 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash. ( I used can un spiced pumpkin in all steps )

Secondary - 10-3-14 added 2 oz vanilla extract, 1 cinnamon stick, 16oz pumpkin flesh, 1/2 teaspoon graham cracker extract and 1/2 tsp pumpkin pie spice. Will sample in a week.
Btw- tasted really good

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 4:45 AM

Notes: Uses Maris Otter Malt Extract for the liquid extract listed in Fermentables.

Uses Briess Cherrywood Smoked Malt for American Smoked Malt listed in Steeping Grains.

2nd half of Maris Otter to be added at 45 min point of boil(last 15 minutes)so IBU's will be slightly lower than indicated due to calculation based on 10 min duration for late additions.

Author:

joetothemo

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2015 4:30 AM

Notes: Actual Yeast:
Imperial Organic Yeast: A01 "House"

Actual Grain:
Mecca Grade Estate Malt: "Pelton"

It dried out quite a bit with no dextrin-producing malts in there.

Author:

banjo boys brew

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77.81

Mash Thickness: 1.3

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: 3/27/2016 5:01 PM

Notes: American Strong Ale = American ESB
Whirl floc 15min
Servomyces 15min

Author:

bexhill_bandit

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 2/19/2017 11:37 AM

Notes: Use Pannella sugar instead of 'Turbinado'
Activated yeast 48hrs prior and fed with wort from DME at room temp (26'C)
BIAB method:
Mash In: strike water 71'C, after grist added, temp dropped to 64'C. Raised temp with element, constantly stirring till 67'C. Turned off element and wrapped kettle. Infused for 60min. temp read 66'C at 60min.
Heated 12L sparge water to 76'C, used this 12L to raise temp of mash for mash out instead. hit 70'C so had to turn on element and stir till hit 76'C. Held for 10min.
Raised mash and sparged with 15L of wort.
Total wort volume 28.5L
Pre Boil Gravity 1.043
Fermenter wort volume 25L, OG 1.050
Fed 500ml of fresh cooled wort to yeast and left for 2hrs. Pitched total of 1.5L of fresh yeast to brew at 28'C then moved to fridge at 20'C
Covered with alfoil instead of airlocked lid to prevent pressure stop on fermentation.
At 10 days lots of fizz and hydrometer reading 1.009, very high attenuation. Tasted amazing Will bottle on day 14.
Got infected with fruit fly! Noticed fruit flies after about 3/4 bottling , kept bottles already sealed. After 3weeeks conditioning they were perfect. Best brew yet.

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

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: 5/15/2017 11:19 PM

Notes: Fermentation Schedule:
1. Pitch a healthy 1L starter at 20 deg C
2. Leave for 48 hours at 20 deg C and then rise to 25-27 deg C until stable gravity.

* It's worth noting that I have had great success in avoiding the dreaded saison stall by sitting fermenter lid loose on top in order to reduce head pressure. There is a great read about the reason for this here:

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts