Homebrew Beer Recipes | Page 2604 | Browse 325,000+ at Brewer's Friend

Author:

Y3VOH

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 7/18/2018 7:49 AM

Notes: The Mash

All grain brewers can easily use a single infusion mash with a temperature of between 66-67.7°C. Leave it at the conversion temperature for the standard hour. Add near boiling water, while stirring, to raise the temperature to 75.5°Cand then sparge with 76.6°C, collecting the wort into your kettle.

Author:

Dörst Bryggeri

Boil Size: 19.2 Litres

Boil Time: N/A

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2024 8:07 PM

Notes: Make juniper infused water by boiling a juniper branch for 30 minutes, then let it steep for another 30 minutes.

Sanitize 2-3 juniper branches by dipping into boiling water. Also sanitize other equipment that might bring contamination. Cover bottom of the mash tun with juniper branches and do the mashing.

Source recipe:
https://escarpmentlabs.com/blogs/resources/traditional-norwegian-kornol-recipe

Additional info:
https://escarpmentlabs.com/blogs/resources/crispy-brewing-with-kveik-mind-the-ph-gap
https://www.brewingnordic.com/farmhouse-ales/norwegian-farmhouse-ale-hornindal/#:~:text=The%20ales%20were%20in%20general,be%20untypical%20but%20not%20untraditional

Author:

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/24/2022 4:39 PM

Notes:

Author:

FeralBrewMinster

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2022 5:46 PM

Notes:

Author:

Lunabrew

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2022 12:03 AM

Notes: Add 5.5 gal water

Add the steeping grains at 154°F for 30 minutes. Raise the temperature to 170°F for 15 minutes.

Add the extract and add the honey, stirring until dissolved. Boil for 60 minutes, following the hops schedule.

Add whirfloc at 10 min.

After the boil, chill the wort to slightly below fermentation temperature, about 62°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 62°F (17°C) for 4 days, then allow the temperature to free rise to about 68°F (20°C). Hold there for 3 more days, then let the beer warm to wherever it wants to go. When fermentation is complete, crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to approximately 2 volumes.

Author:

chris.mcrae@mac.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 57 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 12/11/2021 1:33 PM

Notes: primary ferment with WPL510 for 30 days
then rack and ferment with wlp650 for 30 days
dry hop last 7 days
bottle and age or up to 3 years

Author:

Herr Braumeister

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2021 4:21 PM

Notes: Consider Citra for late hops (replace Centennial).

Dry hop with Amarillo (and perhaps Citra).

Author:

Ireland-Australia Brewing

Boil Size: 76.26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: 2.5

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: 5/8/2020 7:10 PM

Notes: # Notes

## Water Chemistry

2:1 Chloride to Sulfate ratio

This was with RO from the first brew
7.5g Gypsum
50g CaCl
20g MgSO4
5g NaCl
8ml Lactic Acid in the mash

## Mash

Aim for 68c for a little more body, it's going to hop creep and drop so we want to start higher.

## Boil

No hops until the last 10 minutes.

## Whirlpool

Drop to 70c. Pretty important to be on target here, higher will increase IBUs which we don't want, lower may impact pasteurization of the big whirlpool hop charge. Should be okay, as it's a long whirlpool, but better to be safe.

Add 8ml lactic acid for the whirlpool, to minimize vegetal flavor from the whirlpool hop addition.

Run for 30 mins to 1 hr, just because that's what we did when we first brewed this beer.

## Fermenter

Don't forget the hop dropper.

Use London Ale III. 3x packs, or less and a starter.

Carb stone and oxygen would be a good idea. Oxygen at pitch, and 12-24 hours later.

## Dry hop

First round of dry hopping 2 or 3 days after pitching, high krausen biotransformation charge, also to encourage hop creep early.

## Fermentation

### Temperature

18c initially, up to 21 over a week. Start pressure fermenting when activity reduces, likely day 4 / 5.

### Cold Crash

Cold crash and dump when no Diacetyl is detected, generally day 14/15, wouldn't bother starting to check before day 12.

### Dry Hop 2

After cold crash/dump, raise the temp back to 16c or so. Add the final dry hop charge when it's back up to temp, and leave for 1 or 2 days, before cold crashing again.

### Cold Crash 2

Should be around day 17/18 now, cold crash for 24 hours, and then dump again. Leave for 24 hours, dump once more, and then package a few hours later.

Total time from brew day to packaging ~21 days.

---------------

---------------
## Initial Investigation: Hazy Research

### Reddit comment:

https://www.reddit.com/r/TheBrewery/comments/b4e2vz/possible_dry_yeast_options_for_hazy_ipas/

In my experience, acidifying prior to adding whirlpool hops, using 1-1.5 lb/bbl in the whirlpool, and dry hopping with 3lb/bbl minimum will get you haze that never clears.

And that is without dry hopping during fermentation.

Dry hop during fermentation at that rate and your haze will turn into a milkier haze with the added biotransformation component.

Using higher percentages of oats has been proven to encourage haze to drop clear.

However, I've used 10-30% oats and did not notice a difference in appearance.

Certain yeasts can promote more haze than others but softness and flavor profile have always won over haze production for me.

## Malt:
2Row, Oats, Wheat and stuff.
https://blog.averybrewing.com/why-arent-our-ipas-crazy-hazy-47df540562fc
Note here about how oats and wheat could affect haze stability, encouraging fall out earlier.

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/
Note here about no effect of oats on anything but colour

## Yeast:

Supposedly yeast has, or should have nothing to do with the haze. But a fruitiness (stonefruit) from the yeast could be beneficial.

Dry.. s04?
Wyeast 1318 London III

https://beerandbrewing.com/finding-the-right-yeast-to-create-hazy-ipas/
-> These lads say juice is better for pressure & early hopping, London for hopping later during fermentation
Imperial Organic Yeast A38 Juice -> would need O2 system.

http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/
No difference, london stayed hazy apparently.

## Hops

stone fruit, melon, soft juicy..

El dorado, galaxy? Loral - stone fruit? I always get melon from simcoe...

Mosaic, El Dorado, Galaxy, Simcoe, Loral?

Definitely El Dorado, Galaxy, Mosaic.

Looking like a massive amount of hops... :/

20ish oz in xpa

9 - 10oz I see in a 5G recipe

S0: 27 - 30oz total.

1lb of El Doradao
1lb of Galaxy
1lb of Mosaic

## Schedule for hoppiness/haziness

Biotranformation is a thing?
https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf

http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/
Noted no significance in biotransformation as far as taste, but it did add haze...

http://brulosophy.com/2018/04/30/the-impact-of-various-fining-methods-on-new-england-ipa-exbeeriment-results/
Still hazed, even with finings. Seeing el dorado hops a lot

http://brulosophy.com/2019/06/10/the-impact-wheat-malt-protein-content-has-on-new-england-ipa-exbeeriment-results/
Wheat for haze: no.

## PH
Drop to less than 5 before whirlpool

## Salts
400ppm chloride?
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/?fbclid=IwAR2fMmZNV9aMSnD8TvJKWsGtDJ0PbzG1ukKG7M3PAGG1fT-dRjYMVqBk6D0

http://scottjanish.com/chasing-mouthfeel-softness/

## Tips
https://homebrewanswers.com/hazy-ipa-recipe/
https://vinepair.com/articles/hazy-ipa-homebrew-tips/

## Kegging

http://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/
Oxidation

http://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/
Ascorbic Acid (vit c) is an antioxidant... Add a little to keg?

# Raw notes from first brew

10:20:

Started heating the HLT. 28.5 gallons, or 107 litres of RO water.
Bringing up to 76c, wanna try mash hotter (at least 68c) for body.
Not sure if it'll have any effect other than more hop creep, as the hotter mash will be forming more dextrins that will probably break down anyway.

10:30:
Added 2x Metabisulfite, started working out water chemistry

11:11
Salts worked out and added.
2:1 Chloride to Sulfate ratio.

7.5g Gypsum
50g CaCl
20g MgSO4
5g NaCl

8ml Lactic

11:50:
Overshot HLT temp
Cooling back down by circulating sanitiser through coil

11:54:
Strike water temp: 76ish measured at top,
HLT vol 110L
Transfer: 42.5L
Target:67.5

12:00:
Strike complete, Timer started.

12:05:
Mash settled in at 67.

12:10:
Recirc started.
HLT 72.0 at top, recirc at 70.5.
Mash 67.5 at top, recirc at 69.

HLT and MT closed.

12:20:
Neighbour chat for ten minutes, couldn't check the temps so they dropped.

12:30:
MT: Recirc at 65c.
HLT: Recirc at 66c.

Heat turned on.

12:40:
MT: recirc at 70c, top at 68c.
HLT: recirc at 73c, top at 72.5c.

Gas dialled back a little, aiming to continue the rise, but slowly.

12:50:
MT: recirc at 72, top at 71c.
HLT: recirc at 75, top at 74.5c.

Gas off to stop it rising too far.

1:00:
MT: 71c
HLT: 72c

Sparge.

2L per minute from MT to BK for 15.
1.66 per minute from HLT to MT.

1:05:
HLT Heat on.

HLT: 62L
MT: 50L
BK: too low to read.

1:10:
BK Heat on.

HLT: 55L
MT: 48.5L
BK: 13L

1:15:
HLT: 47L
MT: 47.5L
BK: 21L

1:20:
HLT: 39
MT: 44.4
BK: 31 @ 78c, increasing gas slightly

1:25:
HLT: 33L @ 87c, fairly hot, gas off, don't want to risk the heat being on when we empty it
MT: 42L
BK: 40.5L @ 70c, increased gas loads

1:30:
HLT: 24.5L
MT: 40L
BK: 50L @ 80-85ish (whirlpooling, hotter towards centre)

Gravity into BK: 1.023

1:35:
HLT: 15L
MT: 45.5L
BK: 55L @ 90c ish.

1:40:
HLT: 2L, probably
MT: 44L
BK: 65.5L @ 90.2c

Gravity into BK: 1.018

1:42: HLT ran out

1:45:
HLT: 0L
MT: 37/38 -> Dropped below grain bed
BK: 73.5

Gravity into BK: 1.015

1:50:
BK: 77, and just starting to boil.

1.016 Final runnings.

Boil starting gravity: 1.047

2:40:
28g each of
El Dorado, Galaxy, Mosaic

2:45:
Added 8ml lactic acid to drop PH, for whirlpool.

2:50:
Boil complete
69L
PH: 4.8
Post Boil Gravity: 1.055
Started chilling.
sacrificed 300ml to sanitize hoses.

3:11:
Cooled to 70c,
added 2oz of each.

4:20:
1hr10m whirlpool. Long time.

Cooled to 53c over that time.

5:00. Transferred

2.5L gack
1.5L counterflow and hoses

4L losses. (stopped slightly earlier to stop picking up gack)

So. Probably 67 after Cooling.
So 63 into fermenter.

Author:

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 64

Mash Thickness: 1.25

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: 5/21/2019 1:12 PM

Notes:

Author:

quella627

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2018 10:09 AM

Notes:

Author:

slim2043

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 11:02 PM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 72

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2017 4:56 PM

Notes:

Author:

Brockworks

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 7/13/2017 7:15 PM

Notes:

Author:

WCB

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2017 5:09 PM

Notes:

Author:

Bob1

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 4/1/2017 4:54 AM

Notes:

Author:

MugenCage

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 35

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: 2/12/2017 6:14 AM

Notes:

Author:

TattooSteve

Boil Size: 3 Gallons

Boil Time: 55

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 9:56 PM

Notes:

Author:

Kahunakana

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 4:56 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2015 4:27 PM

Notes: modifying this recipe to attempt to come out at 5 gallons this time instead of 4. ran outta cascade pellets at the sto, so substituting citra. ibu from recipe was lower than last time with the 15 min cascade but now is about the same since using citra instead...using a cleaner yeast again....adding a bit of light crystal to see if i can add a grainey touch of sweetness...hoping this isnt under hopped but the ibu and ibu/gu are pretty high for the style although my first batch was on the sweet side, second batch was more balanced, so i was hoping to replicate a lot from second batch to preserve that balance....

brewhouse efficiency today : 4 gals 1.09 then 6 ga;s 1.06 so pretty solid 75%

scratch that -> mistakenly used 1 lb wheat malt instead of .5. efficiency was not 75 but still high tho....collected a lot of wort and lautered a little more slowly than usual, thats the only differences i can come up with.

Author:

Daily Bread Aleworks

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 2:51 PM

Notes: Love the nose on this. The mosaic jumps out with blueberries and Citra lends nice grapefruit. There is a dankness to this beer (Nugget hops are very herbal and dank) as well as slight roastiness from the Black Barley. Lots of hop bitterness. This is a West Coast IPA all the way. Eat your heart out Green Flash!