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Hi, I recently made this recipem what should become a Triple NEIPA: OG: 1.078 FG: 1.013 Golden Promise 40% Pils 40% Golden Naked Oats: 15% Oat flakes: 5% single step mash on 66°C Hops: Sabro & Mosaic It received 420 grams of hops on a 50 liter batch. Yeast: London Fog wlp 066. Somewhat...

So we have brewed a belgian tripel with wyeast 3726. Only amarillo hops were used, 8 grams per liter where 4 gr were in the dryhop. But due to covid we cant get Amarillo at this moment... I'm looking for suitable replacements from the hops I have and don't want anything clashing with the yeast...

Hi, I'm thinking about buying a Oktober Can Seamer. But how I bottle now, I have a bottling wand where I fill bottles and then put the cap on (no cap on foam). Afterwards there is a refermentation on the bottle. I don't have oxidation issues this way. Homebrew stays good for at least a year...

Hi, Looking to do my first attempt at a farmhouse IPA. I want a very hoppy beer but the yeast character needs to come through, a little... Looking to get 30 liters (8 gallons) into the fermenter. Volume post-boil should be 35 liters OG: 1.052 Expected FG: 1.003 Mash on low temp (66°C, 151...

Hi, I'm looking to build following system: - Keep the temp in the HLT tank (left) steady with (multiple) heating elements and an inkbird - The temp sensor of the inkbird is located in the mash - Circulate hot water through the mash using a immersion chiller (heater in this case). Some...

Hi, I live in Belgium and I make my own cider. Now I want to begin with my own little orchard. I selected the following varieties: cox 2 trees gloster 2 trees keuleman 2 trees pomme d'or 1 tree reine des reinettes 2 trees yarlington mill 1 tree marie mesnard 1 tree Comments, tips are...

Hi, I Want to brew a Barley Wine. Beer specifications: Desired volume ambient wort (colled down wort): 23L OG: 1.080 FG: 1.019 Ibu: 85 Mash temp 66 degrees celsius, mash for 90 mins Mash grist: Pale 95% Special B 5% Boil for 120 mins Hops: Bitter hops (whatever I have in my fridge): boil...

Hi, OG: 1.040 FG: 1.007 predicted Batch size: 21 liters Grist: 80% pils 10% malted wheat 10% oat flakes Mash for 90 min at 65 degrees celsius. Boil: Magnum 60 min bittering addition, looking for 22 IBU. Hallertau Blanc Whirlpool addition, 1,5 gr per liter. Sea Salt: 20 grams Yeast: Lallemand...

Hi, I Want to brew a Belgian IPA. Beer specifications: Desired volume ambient wort (colled down wort): 23L OG: 1.070 FG: 1.013 Ibu: 75 Mash grist: pils 85% vienna 10% sugar 5% Mash temp 67 celsius, mash for 60 mins Boil & hops: Challenger: 67 gr boil for 60 mins Magnum: 18 gr boil for 60...

Recipe Overview Style: Belgian Tripel ABV: 8,6% Original Gravity (OG): 1,083 IBU's (Tinseth): 36,5 Bitterness to Gravity Ratio: 0,44 Colour: 11,6 EBC = 5,9 SRM Kettle Efficiency (as in EIB and EAW): 62 % Efficiency into Fermentor (EIF): 53,1 % Note: This is a Pure BIAB (Full Volume Mash)...

BIABacus Pre-Release 1.3T RECIPE REPORT BIAB Recipe Designer, Calculator and Scaler. (Please visit www.biabrewer.info for the latest version.) MILKSTOUT - Batch 1 Recipe Overview Style: Milk Stout ABV: 5,7% Original Gravity (OG): 1,055 IBU's (Tinseth): 31,3 Bitterness to Gravity Ratio: 0,57...

Hi, I'm brewing this recipe soon: Batch size: aiming for 4 liters (1 gallon) to go in the fermentation vessel. Malt: - extra premium pilsener weyermann 75% - brewferm munich 15% - carapils weyermann 5% - flaked wheat 5% Single mash at 66°C (151°F) for 60 min. Boil 75 min. Hops: 2,5 gr...

Hi, I'm figuring out a water profile and for now I decided for a chloride to sulfate ratio of 0.22. What ratio do you guys use and how did they turn out? The beer is a session ipa with only pale malt and an abv of 4.3%. Used hops are chinook & mandarina bavaria.

Hi, Recently I brewed: BIABacus Pre-Release 1.3T RECIPE REPORT BIAB Recipe Designer, Calculator and Scaler. (Please visit www.biabrewer.info for the latest version.) IPA - Batch 6 Recipe Overview Style: IPA Source Recipe Link: ABV: 3,4% (assumes any priming sugar used is diluted.)...

Hi, After some reading up about bioconversion of hop oils I wanted to do the following: - Throw in a first load of pellet hops when the SG is 1.015 (I always get 1.011 FG). - Throw in the second load of pellet hops the day after this first load - Let them soak for 2 more days - 1 day...

Hi, I currently use this recipe to create my session ipa of 4,3% abv (4% abv before bottling). Grain: 100% pale malt, mash at 66° celsius for 35 mins boil for 75 mins: Chinook 44 gr at 15 mins Chinook 133 gr at 55 mins Mandarina Bavaria 133 gr at 55 mins Chinook 88 gr at 70 mins Mandarina...

Hi, I now use 100% pale malt for my IPA that has 4,5% abv. I want to increase the body and maybe even lower the abv a little bit to 3,9%. Things I'm considering: - Increase mash temp from 66° celsius to 69° celsius. (I single mash for 35 mins). - Change the malt bill: --maybe i can...

Hi, I'm brewing a low alc. IPA with around 100 ibu and 4,5 abv. The hops that I use now are Chinook for bittering, flavor, aroma & dryhop. Mandarina Bavaria only for flavor & aroma. I'm now on the quest the find the perfect dryhop for this beer. For now I have come up with the...

Hi, Yesterday I brewed an IPA that typically has a abv of 4,5% after bottling. I first heated 95 liters water to 67° degrees celsius and then I took some of the water (25 liter) to use later in the sparge. Then I added 12,35 kg's of pale malt to the water. I mashed 35 mins in water of...