Homebrew Beer Recipes | Page 9238 | Browse 305,000+ at Brewer's Friend

Author:

itinerantbrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2021 5:06 PM

Notes: This is one half of the (10 gallon) brew session. Base wort will be double these grains and boil hops. First half will be pulled off before hop stand begins and will be fermented as a saison.

Author:

RustyBarrelHomebrewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: 1.5

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: 7/20/2024 6:09 PM

Notes: ===================================
8/31/2024
Came out really nice! On the lighter side body wise for hazy ipa, kinda crushey. Had hop burn until hops removed from keg

===================================
8/6/2024
reworked this into a lighter summer version. intended this to be around 6 or 7%. according to the numbers i was really bad on efficiency somehow. maybe the oats. 1057 without the sugar. it may end up in the target abv range still though.

i added the sugar after chill at 100 degrees and stirred, hopefully it dissolved at least partially andor the yeast find the sugar in there one way or another. also was low on volume.

i was also missing 4oz of el dorado from my order. not sure if i should go get some more or let it ride.

i think hazies need a little extra thought and consideration. certainly more of a pain compared to west coast

===================================
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:

TimmyOC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2023 2:06 PM

Notes:

Author:

HeBrews Brewery

Boil Size: 73.5 Litres

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.5

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: 7/24/2023 8:42 AM

Notes:

Author:

Dougie Orr

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/27/2023 1:13 PM

Notes: Will decide later what fruit to use for dry hopping
Will also add ginger

Author:

GrandpaD

Boil Size: 30.81 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 78

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.66 bar

Creation Date: 4/16/2023 5:44 PM

Notes: Chit Malt is actually from Sugar Creek
Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil to prevent boil over

Make a 2 L starter.

Author:

Valkyrie Brewing

Boil Size: 8.38 Gallons

Boil Time: 30

Boil Gravity: 13.9

Efficiency: 63.3

Mash Thickness: 2.16

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 2/18/2022 1:59 PM

Notes: Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.065
=> Strike water 8.95gal (8gal, 3.8qt; 33.88Liter), 164F

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.99 bar

Creation Date: 9/22/2021 7:12 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/29/2021 8:56 PM

Notes:

Author:

Boil Size: 33 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 145.6 g

Creation Date: 6/19/2021 5:51 PM

Notes: Brewing NEIPA in General:

Nice hubs: Citra, Mosaic, Galaxy, Simcoe (minimum 150 g total)
Nice yeast: LALLEMAND VERDANT IPA, Wyeast 1318 (London Ale III) or Fermentis S-04.
AVOID OXIDATION!
NEIPA Cl-/SO4-2 ratio should be higher amount of Cl compared to the amount of SO4-2. Its OK for Cl- and SO4-2 to be quite high as long as the ratios are good.
Ca levels should be around 80-150 to ensure creamy mouthfeel.

############
Water profile at 'Hvinningdal vandværk' Silkeborg Denmark (pH = 8.1):
Ca+2=23 , Mg+2=1.9 , Na+=22 , Cl-=23 , SO4-2=47, HCO3-=60

After addition of (to 35 L):
4.5 g of Magnesiumsulfat (Epsom-salt)
1.0 g of NaCl (Table salt)
7.5 g of Calcium Chloride anhydrate -> 22.7g of 33% CaCl- solution.
(NOTE!!! 431.96 g CaCl- dissolved in 1 L water weighs 1308 g. 1 ml of this 33% solution thus contains 0.43 g of calcium chloride (the same as 0.43 g of calcium chloride anhydrate. As seen in below equation 3 grams of 33% CaCl- solution is almost exactly 1 gram of CaCl- anhydrate. x(ml)0.432(g) = 7.5(g), x=17.36(ml) -> 17.36(ml)1.308(g/ml) = 22.7(g)
Water profile now looks like this:
Ca+2=81.4, Mg+2=14.6 , Na+=33.2, Cl-=143.7, SO4-2=97.1, HCO3-=60

############
The day before:

Get Brew water

Read recipe carefully. Be sure you have everything.

Freeze ice

Adjust water 35 L.
(Mash with 33L, adjusted).

############
Brew day:

Yeast out of fridge.

Get overview. Read recipe carefully.

Make 1L Chemipro San in spray bottle and 3L VWP in pot.
Clean gear with VWP, then rinse with cold water.
Put all gear on plastic wrap and spray with sanitiser.
Take yeast out of fridge (also sanitise the package).
Cover with plastic wrap.
Same for cooling system (assemble so its ready).
Spray tank with sanitiser and put on lid.
(Remember contact contamination is the biggest risk).

Mash:
Adjust water pH to 5.0
Warm strike water ca 33 L to 70C.
Add grains, infusion 64.5 - 66.5 for 60min.
Adjust water pH to 5.0 while mashing.
Now heat to 70 C 15 min.
Then 76 C 15 min.
Measure pH (and adjust to 5.0)

Boil:
Boil 30 min.
Adjust pH to 4.8
Turn off heat.
Rehydrate yeast (in 33C preboiled tap water)
Cool to 78C.
Add hubs (stir/whirepool with hup filter).
Wait 5 min (stir/whirepool with hup filter).
Start cooling to 19C while stiring/whirepooling (should take 10-15 min).
Quickly remove all hubs.

Move beer to fermentation tank (splash for maximum oxidation for the yeast).
Pitch yeast.

Be very carefull with oxidationfrom now on!!

Start fermentation at 18-19 C.
When the yeast has topped (approximately 2-3 days) crank up the temp +1 C every day (until 22 C) to keep active healthy cells i suspension.
(REMEMBER YOUR CONTROLLER TIMER ONLY RUNS FOR 7 DAYS)

On day 4 of fermentation add dryhub addition and leave them in until kegging (day 12).

Ferment for 12 days total.

Kegging day:
Clean keg with VWP, then rinse with cold water.
Spray keg with sanitiser, then shake (remove as much as possible but dont rinse with water).
Add 5.5 g sugar pr liter of NEIPA into keg.
((Add 0.2g ascorbic acid (vitamine C) pr liter of NEIPA into keg)).
Purge with CO2 before kegging.
Kegg the beer to around 1 cm from top of party-kegg.
Beer should be ready in 2-3 weeks.

Cheers.

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.249

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/6/2019 6:38 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2020 3:17 AM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.5

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: 8/16/2020 3:23 PM

Notes:

Author:

DeBlauweUi

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2020 8:21 PM

Notes: Ekuanot and Simcoe are 2017 harvest, ordered from Brouwland.
Shitty packaging, i hope they are still good. Simcoe smells nice but Ekuanot doesn't have a whole lot of aroma.

Azacca smells awesome!

Efficiency came out low, so OG was low. 1.055 ish.

Taste was good, insanely hoppy. Not special though. A bit vegetal from the massive whirlpool hopping. The Kveik fermented hot at 37C gave a massive orange rind taste to the beer that was a bit too much. FG ended up 1.015.

Author:

Bburton

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2020 11:53 PM

Notes:

Author:

hundel

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/8/2020 7:24 PM

Notes:

Author:

Lønstrup Bryghus

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 5/10/2020 10:29 AM

Notes:

Author:

jpsox

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2020 12:20 AM

Notes:

Author:

4Gs Brewing

Boil Size: 13.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: 1.5

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: 4/20/2020 8:50 PM

Notes: Fermentor #1: Dry hop with 1 Citra, 2 Mosaic, and 2 Galaxy (Lalbrew NEECA)

Fermentor #2: Dry hop with Simcoe, El Dorado, and 1 Citra (S05)

First dry hop begins after 48 hours in primary w/ 1/2 the hops for each bucket.

Second dry hop on day 5 of primary.