Homebrew Beer Recipes | Page 6843 | Browse 325,000+ at Brewer's Friend

Author:

boyd@chubbysquirrelbrewing.com

Boil Size: 101 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 4/23/2019 10:55 AM

Notes:

Author:

Brewery

Boil Size: 2000 Litres

Boil Time: 90

Boil Gravity: 22.2

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/19/2022 7:47 PM

Notes:

Author:

Annex Ales

Boil Size: 1700 Litres

Boil Time: 90

Boil Gravity: 10.5

Efficiency: 76

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: 7/20/2022 10:10 PM

Notes:

Author:

Dinkystoutster74

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.175

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/18/2020 8:15 PM

Notes: sweet potato was pealed, cubed and baked at 400 till soft and creating sugars. roughly 45 min then cooled till and stored till brew day.

Author:

Boil Size: 33 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 1.1 bar

Creation Date: 9/10/2020 8:15 PM

Notes: Brewing NEIPA in General:
- Nice hubs: Citra, Mosaic, Galaxy.
- Nice yeast: LALLEMAND VERDANT IPA or Wyeast 1318 (London Ale III).
- AVOID OXIDATION!
- NEIPA Cl-/SO4-2 ratio should be double the amount of Cl compared to the amount of SO4-2. Its OK for Cl- and SO4-2 to be quite high as long as the ratios are good.

#############################################
The day before:

- Read recipe carefully. Be sure you have everything.

- Freeze ice

- Adjust water (35 L):
Mash with 33L (adjusted).

Water profile at 'Hvinningdal vandværk' (pH = 8.1):
Ca+2=23 , Mg+2=1.9 , Na+=22 , Cl-=23 , SO4-2=47, HCO3-=60
After addition of (to 25 L):
5.5 g of Calcium Chloride (dihydrate), (Ca+2 Cl2• 2H2O)
1.0 g of Magnesiumsulfat (Epsom-salt, MgSO4)
2.0 g of PotassiumCloride (KCl)

Water profile now looks like this:
Ca+2=66 , Mg+2=5 , Na+= 22, Cl-=133 , SO4-2=58, HCO3-=60

#############################################
Brew day:

- Yeast out of fridge.

- Get overview. Read recipe carefully.

- Make 1L Chemipro San in spray bottle and 3L VWP in pot.
Clean gear with VWP, then rinse with cold water.
Put all gear on plastic wrap and spray with sanitiser.
Take yeast out of fridge (also sanitise the package).
Cover with plastic wrap.
Same for cooling system (assemble so its ready).
Spray tank with sanitiser and put on lid.
(Remember contact contamination is the biggest risk).

- Mash:
Adjust water pH to 5.2
Warm strike water ca 33 L to 73C.
Add grains, infusion 64.5 - 65.5 for 60min.
pH = 5.0-5.3 (adjust before and while mashing).
Now heat to 70 C 15 min.
Then 76 C 15 min.
Measure pH (and adjust if necessary)

Boil:
Boil firs hub addition 20 -> turn off heat -> add first hubs.
wait 5 min -> add second hubs.
wait 5 min (while preparing for cooling) -> turn on cooling -> add third hubs.
(remember to put on a glove and stir with the hub-filter for extra extraction (the entire time)).

When beer is 19 C poor some of the beer into the tank.
pitch yeast (put in yeast).
poor the rest of the beer into the tank (trying to hit the floating yeast), and oxidize beer as much as possible.
(evt add a bit od ascorbic acid for stability).
Purge with CO2 before closing tank.
Be very carefull with oxidationfrom now on!!

Start fermentation at 19 C.
When the yeast has topped (approximately 2-3 days) crank up the temp +1 C every day (until 24 C) to keep active healthy cells i suspension. The nice tastes are made the first couple of days, by rising the temp you force the yeast to clean up the bad tasting byproducts. It is ok to exceed the yeasts temp range with a couple of degrees in this process.

Ferment for 14 days while removing yeast on day
11,12 and 13.

#############################################
Kegging day:

Clean keg with VWP, then rinse with cold water.
Spray keg with sanitiser, then shake (remove as much as possible but dont rinse with water).
Add 4 g sugar pr liter of NEIPA into keg (boiled in a bit of water for 5-10 min) .
Purge with CO2 before kegging.
Beer should be ready in 3-5 weeks.

Author:

Boozy Mcboozerson

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 55

Mash Thickness: 1.5

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: 7/2/2020 7:53 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

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: 1/12/2020 12:53 AM

Notes:

Author:

Redbone Brewing Co.

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.25

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: 12/24/2019 6:01 PM

Notes:

Author:

CrocoTU

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 11.1

Efficiency: 84

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 250 g

Creation Date: 5/31/2019 10:44 AM

Notes: 22 литра воды нагреть до 26 гр.С, всыпать весь солод оставить на 5 минут
взять 5,2 литров затора, нагреть до 62-х градусов и оставить на 30 минут.
далее кипятить отварку 20 мин.
Далее соединить отварку с затором, температура должна подняться до
40гр.С, оставить на 30 минут, далее нагреть до 72гр.С, выдерживать до конца осахаривания.
нагреть до 77гр.С выдержать 15 минут.
Отфильтровать, промыть.
Объем промывочный воды - 16 литров.

--------------------------------------------------------------------------------------------
in English:

Heat 22 liters of water to 26 dg. C, add all the malt for 5 minutes,
take 5.2 liters of mash, heat to 62 dg.C and leave for 30 minutes, then boil the mash for 20 minutes.
Next, add the decoction in the mash.
The temperature should rise to 40g. C, leave for 30 minutes,
then heat to 72dg.C (1dg. in minute) withstand until the end of saccharification.
Heat to 77dg.C withstand 15 minutes.
Filter, rinse.
The volume of flushing water is 16 liters.

Author:

Boil Size: 25 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2019 7:49 PM

Notes:

Author:

monumentparkbrewing

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 1.45

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: 5/21/2012 12:03 AM

Notes: (2) 1.75 liter bottles of simply limeade added to primary after fermentation has died down. ferment an aditional 2 weeks.

Author:

Cervecería Vieira

Boil Size: 13.9 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 49

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: 4/16/2019 11:27 PM

Notes:

Author:

Ornlu

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 53

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: 4/5/2019 2:40 PM

Notes:

Author:

mcbrewco

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

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: 3/23/2019 7:24 PM

Notes:

Author:

Vegan DIPA

Boil Size: 7 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/20/2019 9:30 PM

Notes:

Author:

KirkwoodBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 11/19/2018 3:36 PM

Notes:

Author:

SplitLevelBrewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2018 10:21 PM

Notes:

Author:

brimmersherman@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

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: 4/24/2018 12:38 PM

Notes:

Author:

DrPaulsen

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 4:54 AM

Notes: A beer based on Scorpius Morchella from TG. Very little info is provided, but the bartenders seemed to think it was a blend of both Northern and Southern hemisphere hops. Vaguely recall them mentioning Galaxy, Nelson, and Mosaic. Based on the firkins served with Amarillo, it seems like a safe bet. Based on the sweet citrusy character it would seem like Citra is probably in here too.

The beer has a very similar hazy character as several NE IPAs (e.g. Julius, Heady, etc) so the heavy addition of oats seems about right. Must add a heavy charge of dry hops during the last half of fermentation so biotransformation can take place of the hop oils.

At flameout, add 210F WP hops, then turn on the WP pump and let stand for 20 mins. Turn on chiller. When kettle temp hits 170F, add 170F WP hop charge and continue to crash cool.

Add half the dry hops during the first day of Primary Fermentation. Add the rest at the end of Primary or in a Secondary (keg-hopped?).

Be careful to avoid oxidation, but take no special steps to remove yeast or dry hops. Maybe skip the whirlfloc?

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.5/6.5 = 1.15