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Scrutiny of my draft American Red Ale recipe please, I need to do a mini mash as my kitchen setup won’t allow all grain quantities: Vitals Original Gravity: 1.057 Final Gravity: 1.011 IBU (Tinseth): 53 BU/GU: 0.93 Colour: 40 EBC Mash Temperature — 65 °C — 60 min Malts (3.273 kg) 2.5 kg...

Brains trust: My IPA had 12 days on primary fermentation (18-20’c) and then I dry hopped, with the aim of capturing the last bit of yeast activity and 4 or 5 days dry hopping. Trouble is, this is day 4 and I still have the airlock bubbling away every 90 secs or so. So what should take...

Thank you Markbeer😌 I suppose my next question is, if this is my process and I cannot use kegs, is there another beer style I should be targeting which is less prone to oxidation? IPA / West Coast IPA / other? What is it about NEIPA formulations that make them so fragile? Any links to using...

All, I recently brewed a ripper NEIPA which I was super happy (hoppy) with on opening the first bottle, about 2 weeks in…. The aroma and flavour was stunning and as good as I could get in a craft beer bar….. However, now about 2 months old and all the aroma is gone, the flavours are muted...

65’c for 60mins

If I reserve / put aside 4 litres of my calculated mash and sparge water, and use it as ice to cool the wort post boil, does this affect my efficiency %? If it does, what is the theory here, less available water to extract sugars? Note 23 lt batch. Thanks Phil

Thanks for all the feedback, I am a novice after all 🤣. Made a few adjustments and these are shown below…..should I brew now 😜?

i am expecting this to be a little dark in colour but am ok with this, and only adding a little magnum to drive up ibu. Type: All Grain Total Water: 23 L Fermentable’s (5.58 kg) 3.04 kg - Pale Ale Malt 2-Row 7.9 EBC (54.5%) 1.22 kg - Amber Malt 41 EBC (21.9%) 710 g - Rolled Oats 2.7 EBC...

Hello all, When a NEIPA recipe calls for first and second dry hopping (ie this one: ), what is generally the duration / timing between the two? thanks Phil

Ok, this baby is now in the fermenter and smells good. Starting to think about the dry hop, and if the 25g galaxy plus 50g ella will be too much..? (Pellets). Over to the experts....😀

Thanks for all your feedback, new recipe below, have I interpreted your views correctly ?? Am I good to brooo ?

Same quantities and timings for Magnum?

Thanks Naboo, I definitely DO NOT seek a commercial style beer , Stone & Wood Pacific Ale when it first came out was amazing, so that’s the style , heavy on the passionfruit/ citrusy profile, bitter balance. I like the idea of Magnum, never tried those.

Hello all, seeking feedback on the below recipe, particularly hop times and quantities, aiming for a Pacific Pale Ale styLe

When you talk about these hop quantities, what is your batch size? I am only brewing 23lt here.

Sorry , should have mentioned this is an American Pale Ale I am targeting, not sure if this changes anything?

Ok. I have cleaned out the fridge and have the following, 50g Fuggles, 50g Cascade and 50g Simcoe. seeking recommendations on order of addition and boil time for a pale ale Style. It will be all grain with wheat and victory malts. US05 Yeast. Thanks 😑

Just finished fermentation of a Pacific Ale and it’s at 1012 after 7 days (started at 1042) activity has stopped. I will leave it another week. The beer is very dry on tasting and a little too pale in colour, could be due to me being a little short on DME when I brewed? So the question is, at...

Appreciate the forums thoughts on this minimash recipe, which has been offered by a friend; Cheers! Ingredients: 3 lts Water 280g Carapils grains 500g Victory grains Boil water, steep grains for 30mins at 67’c, no higher than 75’c. Strain liquid, disgard grains, reboil so sterile. Added...

And if I have liquid malt, then around 2.4kg, would that be right? Thanks Phil