Homebrew Beer Recipes | Page 958 | Browse 310,000+ at Brewer's Friend

Author:

Torben Vedel

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2021 4:35 PM

Notes: Mango Puré:
Sous vide 2.5 kg frozen mango @ 70°C for 5 hours.
Massage the sous vide bags to make mango puré. Cool the bags.

Add lactose, yeast nut and protafloc 10 min before flame-out.
(Note: if measuring SG before adding lactose, remember to subtract lactose contribution)

Add mango puré when adding yeast.

Ferment @ 0.8 bar.

Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out!

Cold crash @ 0°C 2 days after finished fermentation.

Keg after 3 days at 0°C. Keep oxygen out!

Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 4/26/2016 7:28 PM

Notes:

Author:

Boil Size: 450 Litres

Boil Time: 90

Boil Gravity: 16.8

Efficiency: 85

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2020 10:35 AM

Notes:

Author:

stronk

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.21

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2019 8:04 PM

Notes: Won 1st in New England IPAs category at London LAB Homebrew Competition 2019 (held at Fourpure Brewery), out of 20 entries in category. Notes weren't fulsome in praise, score was only 37/50. Essentially comments were that all elements were present, but it was let down by a muted hop aroma and flavour. Malt flavour and balance were praised. Suggests the samples were a bit old (at about 2 months since brewday), as we noted falling aroma before we prepared the samples to submit.

Hops should be as fresh as you can possibly obtain. If fresher crops are available of other varieties that work in NEIPA (avoid piney, go for fruity/tropical and maybe some citrus) then go for these rather than older crops of the indicated hops.

After fermentation has begun, take extreme care not to introduce oxygen, as this will kill hop aroma very quickly. Take particular care at the second dry hopping step (ideally purge hops with CO2 before quickly adding), during transfers (purge vessels and lines before transferring), during bottling (using a bottling gun with CO2 tank preferred). We keg and we purge the kegs beforehand by filling 100% of volume with sanitiser and then pushing this out with CO2.

Hopstand method to avoid over stewing: cool wort to 85C and insert bag with hops. Stir inside bag to wet them, and try to get a decent amount of wort in the bag to absorb hop flavours. Allow to soak for 20 mins, then remove bag and hops, squeeze out liquid (with ideally sanitised rubber gloves, but wort at 80C+ is still likely to be sanitary) and continue to the remainder of chilling. With a Grainfather, this method requires some additional heating to retain temperature above 80C.

Yeast should be built up with a large starter to avoid over-stressing it. We use 1.8 litres at the expected OG of the wort and pitch this as close as we can to high krausen. If you prefer not to pitch the starter liquid then make the starter earlier and allow it to ferment out, then settle it in the fridge and pour off most of the clear liquid from the top before swirling and pitching the yeast. Do use the indicated strain or another known for NEIPAs, as it makes a big difference.

For dry hops: these are divided into two equal weight charges, as shown in the recipe by the different contact times (11 days vs 7 days - just guidelines). 1st charge should be at high krausen after 36-48 hours (airlock should be bubbling vigorously, otherwise wait until it is). Next charge should be around day 7 after pitching, when primary fermentation has either stopped or significantly wound down. Don't worry too much about air introduction at first dry hop step, but try hard to avoid introducing air at second dry hop. Both dry hops done in primary fermenter and no secondary fermenter employed, to minimise possibility of aeration during transfers.

Fermentation temperature regulated to 20C throughout until chilling. Chill when FG reached, ideally slowly over 3 days and to get to as close to 0C as possible. Hold at this temperature for at least a few days to allow yeast and hop particles to settle - ideally for a couple of weeks or longer to allow it to mellow. Keg or bottle with fairly high carbonation and as little oxygen introduction as possible. Do not fine. Appearance should be very hazy. If you're getting a hop burn flavour, allow it more time to mellow before drinking. This will fade with time, before the aroma does.

Author:

Mazsi

Boil Size: 39 Litres

Boil Time: 70

Boil Gravity: 1.057

Efficiency: 63

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 8:13 PM

Notes: Méz a forralás utolsó 5 percére vagy utólag az erjesztőbe, de akkor előtte pasztörizálni!

Plusz dió és egy narancs lereszelt héja rumba áztatva erjesztés után!

Author:

dwib

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2018 10:03 PM

Notes:

Author:

Janjal Brewing Co.

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 7.4

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: Speise

Priming Amount: 1.2

Creation Date: 1/27/2017 7:05 PM

Notes:

Author:

jordanfrenzy

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

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: 12/29/2016 2:22 AM

Notes:

Author:

Umashika Ales

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

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: 10/21/2016 7:45 AM

Notes:

Author:

McBrewer99

Boil Size: 32.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 5:33 PM

Notes: 2 packs of us05

Author:

bdr0679

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 1.75

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: 10/21/2013 5:54 PM

Notes:

Author:

Steven.bofferding@gmail.com

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 11:45 AM

Notes: Lactose - 40 min
Lactose - 20 min
Lactose - 0 min

Author:

benninghoven

Boil Size: 21.5 Gallons

Boil Time: 90

Boil Gravity: 1.135

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 8:25 PM

Notes:

Author:

JovanS

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 55

Mash Thickness: 4.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 6:37 AM

Notes:

Author:

Boil Size: 7.73 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 2:53 PM

Notes:

Author:

Gésus

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 5:29 PM

Notes:

Author:

Bakke Brygg

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2015 3:44 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 2/2/2015 12:06 AM

Notes:

Author:

Mark Twiggs

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 1:12 AM

Notes: Add dextrose at the end of the boil.

Rack at 7 days then add 1st hop addition

Before second dry hop transfer to new carboy, purge everything with co2. 2 oz mosaic