Homebrew Beer Recipes | Page 887 | Browse 325,000+ at Brewer's Friend

Author:

Brew by Andre

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2017 11:44 AM

Notes: Sweet Orange Peel, Cinnamon, Cocoa Nibs, Vanilla

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 45

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.48 bar

Creation Date: 4/3/2022 10:10 PM

Notes: Batch #1 - 5/4/22 (Eff.: 73%, Att.: %, ABV: 5%)
- Mash vol.: 31.5 L, Pre-boil vol.: 29 L, Batch vol.: 23.2 L
OG: 10 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Note: Mash 31L next time
Substitutes:
- Gladfield Dark Crystal (350g) for Caramel 120 (450g)
- Magnum (German) in for Nugget
13/4/22 - SG: 1023 (Tilt, new red one, seems a little high), taste has lots of chocolate with a smooth finish.
14/4/22 - SG: 1023 (Tilt) cold crashed to 10C and added toasted coconut flakes before heading out for 4 nights.
19/4/22 - Kegged and carbed.
12/5/22 - So much chocolate flavour, smooth, could have a touch more body, not much coconut but still freaking delicious. Next time maybe a hint oats and more coconut.

Author:

bhive01

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 7/3/2021 12:54 PM

Notes:

Author:

StevenMcIPA

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/26/2019 7:13 PM

Notes: Brew Day: 12-18-19

Mash at 152*F for 90 Mins.
Initial mash pH was 5.56. Added 1 tsp. Phosphoric Acid for pH of 5.29 (NOTE - omit baking soda next time)

Pre-Boil Gravity = 1.037
Boil for 90 Mins.
Add Lactose Sugar with 5 mins. left in boil
Original Gravity = 1.067

Ferment at 70*F for one week.
Condition in secondary at 60*F for at least one week.

Kegged on 1-5-2020
F.G = 1.026
ABV. = 5.31%

Taste Comparison to Left Hand Milk Stout:

Author:

Bassclef Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2019 8:54 PM

Notes: Mash and Boil for 15min before pitching Lactobacillin and closing for 100deg hold (24hrs)

10bil cultures per capsule

190-200bil culture recommended pitch rate

20capsules per 5gal.

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:

Boil Size: 14.8 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.2

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: 11/30/2018 11:47 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 1/15/2018 6:53 PM

Notes: 0 min hops are 20 min whirlpool at 170.

3 lb peach puree 7 days

Author:

Jane Barnes

Boil Size: 14.1 Litres

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 70

Mash Thickness: 2.5

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: 1/7/2018 6:57 AM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: N/A

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: 6/11/2017 1:57 AM

Notes: LME was Briess Goldpils Vienna
Steeping Grains were Palouse Pints

Author:

futur3h4wk

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 9 oz

Creation Date: 9/13/2014 8:38 PM

Notes: Whip potatoes let cool, stir in to mash at dough in.

Author:

BraumeisterBrewerUK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2016 7:14 PM

Notes:

Author:

Water'n'Wine Truro

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 9:38 PM

Notes: It is important to keep the fermentation temperature below 70°F if possible to avoid estery off-flavours.

Amber ales typically require a few months of conditioning time before reaching their full potential.

Author:

grassfeeder

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.25

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: 8/17/2016 9:28 PM

Notes: Yeast Nutrient and Whirlfloc Tablet at 10 minutes

3.94 gal of water at 160.3 °F.

4.91 gal of sparge water at 168 °F.

Author:

Shølbryggeriet

Boil Size: 56.7 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 5/29/2016 8:46 AM

Notes: Split in 2 fermentors, 3 packages of yeast in each.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 10:30 PM

Notes:

Author:

degz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.5

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: 9/9/2015 8:06 PM

Notes:

Author:

Spinneriet Bryggeriforening

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.7

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: 8/20/2015 5:37 PM

Notes:

Author:

rmcelderry

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 3:50 PM

Notes: Strike Heat 6.4 qt to 149.8 for a mash thickness of 1.04 qt/lb. hold at 135F for 30 min
Add Boiling Add 2.9 qt at boiling to raise temp from 135 to 156. hold at 156 for 45 min
Raise Temp Mash temperature raised. 167 mash out
Sparge Add 9.5 qt at 167.0 to change temp from 167 to 167 sparge