Homebrew Beer Recipes | Page 909 | Browse 315,000+ at Brewer's Friend

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 4:57 PM

Notes:

Author:

Brew it Bru

Boil Size: 26 Litres

Boil Time: N/A

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 4.01

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 83 g

Creation Date: 1/12/2023 9:42 AM

Notes:

Author:

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 20 psi

Creation Date: 6/1/2022 2:40 AM

Notes: A beer inspired by some arrogant bastards.

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:

Dexlor

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2018 7:00 PM

Notes: This was the first black IPA recipe I curated. I think most of the structure came from someone else's description of a recipe from a Micro Brewery (I cannot recall what the name was). This is a scaled down version.

Author:

JiffyPop

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 64

Mash Thickness: 2

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: 3/23/2017 8:44 PM

Notes: I used Quaker Quick Oats for the mash.
It is VERY important that you mash-in in the order the grains are listed starting from rolled oats then ending with carastan. Dough balls are very prone when mashing this recipe.

Placed in a 20L Hungarian Oak Barrel for entirety of secondary.

This beer is very big and has a strong licorice and rum flavour. I highly recommend letting this age for at least 6 months in a used rum barrel.

This beer won 3rd place at Cowtown YeastWranglers Homebrewing competition

Author:

Wolfguy4235

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 cup

Creation Date: 2/7/2017 6:48 AM

Notes:

Author:

JohnnyAH

Boil Size: 50 Litres

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: mango puree

Priming Amount: 0.5kg

Creation Date: 12/13/2016 12:56 AM

Notes: http://www.milkthefunk.com/wiki/Gose

Mash start 13.10

Chill to 35 and pitch lacto with a 24 hours headstart.

tested3.9.2017
FG @ 1.014
PH @ 3.30
4.05kg frozen mango chunks added
8.1kg total mangos

Checked 12.9.17 gravity at 1.010 and PH at 3.5

Author:

RobA

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

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: 10/15/2016 2:29 PM

Notes:

Author:

Smedster

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

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: 10/25/2015 5:36 PM

Notes: Used RVA HopTopper Yeast. Its Heady Toppers Conan strain

The warrior hop in the list was actually 10mL of HopShot to equal 100 IBU

Author:

BronxBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5.0 oz

Creation Date: 8/19/2012 10:53 PM

Notes: This is my staple house brew. Its a hybrid wheat beer that uses a ale yeast. Kind of a cross between a IPA and a wheat beer. Super fast turn around. Two weeks primary and two weeks bottle conditioning. Cost is under $30 per batch.

Author:

BEERngineer

Boil Size: 26.8 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 7:50 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=30187

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 22.7
Boiling Time (Minutes): 60
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Described:
My flavors were roasty, toasty, chocolaty, coffeey, and nutty. Very much so on all counts. My color was brown, but a DARK brown. Wonderful head. Creamy. Just very strong flavors. Heavy on the malt. Low on the hops.

Author:

M. Joskey

Boil Size: 28.7 Litres

Boil Time: 65

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 27 ° C

Priming Method: Brown sugar

Priming Amount: 121 g

Creation Date: 4/21/2015 3:19 AM

Notes: 1. Rast 40 °C 20 min 10.2 ℓ a 43 °C
2. Rast 47 °C 20 min + 1.70 ℓ a 95 °C
3. Rast 66 °C 50 min + 7.8 ℓ a 95 °C

Fuera y

30 min Sparge 76 °C 9.0 ℓ

Levadura (9 g/15 ℓ) disuelta en 100 ml de agua a 30 grados, reposar 15 minutos, revolver y dejar 5 minutos más en reposo.

4 días fermentacón primaria
Re racking con sifón
7 días fermentación secundaria
azúcar 2.4 g cada 355 ml hervido diluido
21 días fermentación en botella.

Author:

superscotty31

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 1:32 AM

Notes:

Author:

jp_homebrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 84

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 7:54 PM

Notes:

Author:

mbergins

Boil Size: 6 Gallons

Boil Time: 80

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 2:21 AM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2011 10:48 PM

Notes:

Author:

casey langford

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 10/18/2012 2:52 PM

Notes: original recipe was for ~15 gallons.

Author:

Scribble

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2013 8:37 PM

Notes:

Author:

B-Chan

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 7/16/2013 7:23 PM

Notes: WOW I usually do not like wheat beers but WOW! This is taste amazing. Very simular to blue moon but with a heavier mouth feel and hint of honey in the finish. I will brew this one again!

I cracked A bottle for a few friends while I was having a little beer tasting party at my house and watching the Portland Timbers mash FC Dallas for the 3rd time this year. The beer was not yet carbanated but had a very distinct honey flaver and honestly tasted just like blue moon.