Homebrew Beer Recipes | Page 1920 | Browse 325,000+ at Brewer's Friend

Author:

Brewvet

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

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: 3/4/2017 11:41 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 47

Mash Thickness: 1

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: 1/7/2024 7:20 PM

Notes: ===================================
1/9/2024
revamping this spy ballon hazy for jan2024 batch. this time i will be doing citra and mosaic and trying to again use some cryo. struggling to accept the expensiveness of this brew!

landing on just 10oz hops eek hoping the cryo makes it pop. if not can add some to keg i guess...

===================================
3/11/2023
the bitterness was quite too much for several weeks. then it calmed down but oxidation set in. is the whirlpool really too much? need to be more careful about adding the dry hops. possibly buy a contraption or adding sugar at that time.

i had been thinking maybe the bitterness mightve come from dry hopping at 80 degrees since i was using voss. putting the temp into this caluclator doesnt raise the ibu at all but i still wonder.

===================================
2/14/2022
4 days later since i last wrote about this, i think the bitterness is calming down and the color is not deteriorating as much as i thought that one day

next time def consider going back to london, possibly experiment with less hop stand / more dry hop. more overall hops. consider trying cryo hops.

another thought is possibly that krausen hopping at 80 degrees might be releasing some more bitterness than a typical 65 degree ferment?

============================
2/10/2023
this came out quite bitter. brewed 1/24, was on draft by 1/31. its always had some hop creep bitterness but its not seeming to go down, we are now 11 days since kegging. its also losing its color unfortunately. it was pretty well handled i thought, closed transfer and all, it may have taken up some o2 when adding the 2nd dry hop, the voss had torn through it so fast there prob wasnt much left to do at that point.

should consider stop using voss for this! lol its done too fast and the hops need time to mellow out a bit anyway.

============================
1/18/2023
trying to scale this up for a full batch, going to set 40% efficiency hoefully that doesnt bite me in th eass. if i happen to get more than that i can reduce the sugar addition. stepping up to 16oz hops total, using all mosaic. voss. tap water. crossing fingers and lets go!!

============================
7/22/22
Fg 1014 for abv of 795 and efficiency 33%. low vol less than 4 gal
===========================
7/15/2022
brewed last night to once again atrocious efficiency. added a lb of sugar at the end. based on a bit of miscalculation, final volume ended up being under 4 gallons so this might actually be 8.5%abv. oops. maybe the sugar saves some body.

also leaving out 3oz from the 1lb bag, since its a little smaller batch dont want to over do it. could always add it back in the keg. but these hops seem pretty potent im a little worried about it being too much. maybe sabro should be a background hop.

============================
7/13/2022
branching off my hazy 3 ipa to this based on what i have. going with tap water and simplified grain bill for just flaked oats and no flaked wheat. a little less wheat malt and a little more base malt. voss.

need to input the actual hops. not sure what yet, maybe sabro. also have a lot of bsg and homebrew con stuff.

============================
7/1/2022
punt on cooking flaked stuff too complicated. going back to my earlier technique of not counting on any contribution from the flaked stuff. hoping to still get to 8%

its gonna be a big bill almost 20lb. if we turn up short on OG add up to 1lb cane sugar

still need to decide hops....

this last beer came out pretty bitter doing the whirlpool thing, lets just do a flameout addition and go ahead and start chilling asap

this may go to capsoul....

============================
6/28/2022

brew did turn out orange. im blaming DME although reused kviek has been known to be weird.

recipe is modified for bad efficiency using sugar as a last resort. before adding that though, next time, should pre-cook the flaked oats and wheat like oatmeal. im not sure its getting modified at 150 i think it needs to go above 160 or 170 to fully get broken down. also avoid those long mash times they have been throwing things off.

============================
6/20/2022
redoing recipe again after bad efficiency and some additional reading....

Going off byo advice using sugar to 5%. Flaked and specialty can be 10-20.

its early, but last batch looking kind of orange im blaming the DME so reducing that from this recipe.

============================
6/9/2022
Brew day got really low OG 1058 on 5 gallons without the originally planned 0.4 lb sugar for 47% efficiency wtf. Added 2lb dme and canceled the sugar. Also these hops are less than 3% AA so idk how that is going to turn out. Finally, what I thought was voss yeast in the fridge looked more like saved 34/70 from maibock, tried hothead but covered in mold smh, had to settle for lutra. Sheesh

============================
6/11/2022

Ran out of acid malt updating recipe to reduce to almost zero and adding 4tbsp phosphoric acid instead

updating to use BruSho NEIPA water profile built from half tap half RO. reading another article suggesting 2:1 or even 3:1 chloride to sulfate so could consider going up in future brews

readjusting hop schedule - previously was whirlpool only

https://learningtohomebrew.com/the-best-water-profile-for-neipa-new-england-ipa/

=============================
5/25/2022
changing projected efficiency to 57. on brew day take gravity towards end of boil. add cane sugar up to 1lb to make it to target OG.

=============================
5/18/2022

reworking this recipe for another attempt, this time a single hop 5 gallon batch. using mosaic in the calculator but this will be experimental 09328.

todo : finalize hop schedule. right now im thinking just whirlpool and ddh. also need to redo the water.

=============================
5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge

i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.

idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
=============================
5/10/22

altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.

worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.

with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.

=============================
5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!

also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...

youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1

=============================
5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.

plan
* genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
* long mash at 148
* sparge to max 12 gal
* boil for 60 min down to 10 gal
* (gonna have some hop loss)
* transfer half the wort to digiboil, set to 190
* bag 8 oz of whirlpool hops in each batch for 20 min at 190
* knockout

added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.

=============================
5/2/22

Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...

Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.

Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6

https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html

Author:

happymonk

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 3

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: 5/17/2022 6:22 AM

Notes: - Flowers could be substituted for hallertau in the whirlpool

Author:

DANI PAHI

Boil Size: 23.59 Litres

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 12/5/2021 8:44 AM

Notes: D.I - 1054

Author:

Manuel Becerra Diaz

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3

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: 9/19/2021 4:51 PM

Notes:

Author:

Brew it Bru

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 135.3 g

Creation Date: 6/23/2021 1:34 PM

Notes: A Cornish Amber Ale. Rich in Amber colour and beautifully balanced on the bitterness and slightly hop forward aromas

Author:

4Gs Brewing

Boil Size: 13.4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 7/1/2018 4:37 PM

Notes: 1/2 of the batch will be dry hopped. 1/2 will be dosed when crashed with 3# pureed frozen berries from Costco.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: 5 gals

Creation Date: 12/14/2017 5:59 PM

Notes: From Adventures in Homebrewing. Item number ag99-0111

The lactose is added to boil with 5 minutes remaining.
Heat a few ounces of water to 156° and hold for 2 min. Take off heat, add flavoring to mixture and add to clean and sanitized secondary fermenter. Leave for a week.

Author:

Endre

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 11/13/2017 8:55 AM

Notes: Oxygenate wort to 12 ppm
Pitch at 17 deg c
Rise to 20 deg c over 12 hours
Ferment at 20 deg c
coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 3 deg C

Author:

MaxlineBrewing

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 90

Mash Thickness: 1.35

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 4:43 PM

Notes:

Author:

isunktheship

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/19/2015 7:13 PM

Notes: Just not sure about the efficiency, seems super high. Started with 6gal water, ended with 5.5gal in primary, but only about 5 gal in secondary.

Perhaps this is a bit rough/unscientific, need to revisit this.

OG of 1.06 @ 76deg
FG og 1.018 @ 62deg

Author:

rrenaud

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 1/24/2017 3:17 PM

Notes:

Author:

JohnnyAH

Boil Size: 50 Litres

Boil Time: N/A

Boil Gravity: 1.052

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 5:20 PM

Notes: Open pasteurization rest at 80 C for 1 hour 30

Drop PH with lactic acid to 4.5. Pitch <300 billion cells Lactobacillus P. (30 capsules of Swansons Probiotics) at 30C and leave for 24 hours in fermentor.

To be followed after 24 hours with Voss Kviek (not Hothead as stated above) co-pitched with Brett Amalgamation.

Dry-hopped 21/02/2017 with First Gold.

On tap 9th March 2017: Tripical fruit aroma. Zesty citrus, orange peel, lemony, passionfruit, guava. Sour. Brett fruitiness and mouthfeel. Good head retention.

Mara: Aroma - cooked strawberries, jam. Tropical fruit + sourness = peaches.

Author:

Lasse Jenssen

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

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: 10/30/2016 12:54 AM

Notes:

Author:

mausteen

Boil Size: 75 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 10/19/2016 8:32 AM

Notes: Tørhumling med amarillo etter dag 7 i gjæringsprosessen.

WLP 007 - 5 rør.

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2016 10:57 AM

Notes:

Author:

Brew Lab

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

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: 8/9/2016 5:58 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 55

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 3:10 PM

Notes:

Author:

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 1:15 AM

Notes:

Author:

dr511

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.057

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: 1/2/2016 5:59 AM

Notes: