Brew Dudes

Homebrewing blog and resource

Page 2 of 244

Yet Another NEIPA – We’re Sorry

When in New England, you get many requests to brew NEIPAs or New England style India Pale Ales. This area of the USA is where this style was born and the people seem to love it. From the explosion of new breweries touting their special version of the brew to the devotees standing in line for hours to pick up a couple of cases, it completely evident that the NEIPA is driving craft beer growth in our area.

One of those devotees is Mike’s brother-in-law. He loves the stuff. Three years ago, he was macro-beer drinker, shunning most of craft beer. Now, he picks up a four pack of some new hoppy elixir every week. For Christmas, Mike was asked to brew a NEIPA for him. Even though Mike is a keeper of classic beer style flame, he still can’t stay away from the grip of the dry hopped madness.

So, sit back and watch us discuss another NEIPA and see the conclusion that we come to that connects homebrewing and hop freshness.

Yet Another NEIPA Beer Recipe

Batch Size: 5.5 gallons goes into the fermentor

10 pounds of Munton’s Pale Malt
2 pounds of Torrified Wheat
1 pound 6 ounces of Flaked Oats
1 pound clear Belgian Candi syrup
.5 pound of rice hulls to prevent a stuck sparge

1 ounce of Cascade hops – 20 minutes left in the boil
1 ounce of Amarillo hops – 20 minutes left in the boil
1 ounce of Azaaca hops – 20 minutes left in the boil
1 ounce of Mandarina Bavaria – 20 minutes left in the boil

1 ounce of Cascade hops – Added to fermentor while racking from kettle
1 ounce of Amarillo hops – Added to fermentor while racking from kettle
1 ounce of Azaaca hops – Added to fermentor while racking from kettle
1 ounce of Mandarina Bavaria – Added to fermentor while racking from kettle

2 ounces of Citra hops – dry hopped in the keg

Yeast: Imperial Yeast A38 Juice

Mash at 149 F for an hour
Fermented for one week and kegged.


Original Gravity: 1.060
Final Gravity: 1.012

Tasting Notes

It was hard to pull out a specific hoppy note but it was a tropical fruit explosion. Mike made a fine version of the style and it showed by how quickly it was consumed. We reiterated the foundation of this style – it really does come down to a simple grain bill and a large amount of hops.

For the grains, find a light base malt that you like and get some wheat and oats into it. Adding a pound of sugar will add to the starting gravity and will help dry it out a bit.

The hops are up to you but find ones that you like that bring some good fruit flavors – nothing too spicy – and be prepared to add a pound to you brew late in the process. I have been adding 12 ounces of hops during fermentation with great success.

Lastly, if there was ever a reason to homebrew, this style may be it. The freshness factor, the magic as Mike puts it, requires the beer to be as fresh as possible. Those 48 hours right after the beer gets racked to the keg are the best. Brewing NEIPAs at home may be the greatest motivation to get your homebrew process going

All Grain Brüt IPA Recipe And Tasting

The newest of new IPA styles, at least at this point in time, is the Brüt IPA. Brewed with added enzymes that makes the wort extremely fermentable so that it finishes dry, this beer presents a new challenge for home brewers of all experience levels. My first attempt using an extract recipe resulted in a ‘just ok’ beer. This time around, I brewed the all grain version of the recipe and had better results. Learn what we learned this time around and how this Brüt IPA stacked up.

Another Northern Brewer Kit

If you want the full recipe, you can go to the Northern Brewer site and look for their DryIPA kit. The grain bill is a 90/10 split of American 2-row malt and Vienna malt. The small addition of Vienna is interesting to me since it may darken the color of the beer.

The hops are all late addition and feature a pairing of Nelson Sauvin and Hallertau Blanc. The kit comes with 3 ounces of each hop (6 ounces total) but I bought additional packs (2 ounces each) from Yakima Valley hops to amp up the hop flavor.

The mash I held at 149° F for 2 hours and added both additional enzymes to it. Even though other professional brewers were experimenting with that procedure, Mike said that was probably a bad move. Amyloglucosidase likes to work at cooler temperatures so my mash addition didn’t work as it should have.

Tasting Notes

Appearance: This beer has a light yellow color, probably lighter to the eye because of the haziness. White head that lingers.

Aroma: This is where it really sings. The white grape aroma was very nice and inviting.

Flavor: Pleasant hoppiness throughout – no issue with diacetyl at all. The aftertaste was dry but not extremely dry. The fermentation could have been a little stronger,

Mouthfeel: Medium light to medium. It wasn’t too thin.

Overall Impression: Even with the additional hops added to the keg, the beer isn’t hoppy enough to carry the IPA moniker. The IPAs I am used to brewing for five gallon batches use a pound of hops and this used just over a half pound. I can say my second attempt was better than my first but I am not sure I would execute a third attempt unless I can find these enzymes for sale on their own in other home brew stores.

Brew ON!

Watch Out Stout Recipe And Tasting Notes

At the end of 2018, Mike took inventory of his odds and ends grain collection that he had and decided to make an Imperial stout. All of the ingredients, including the different base malts, were left over from other brews. A “Kitchen Sink” beer for sure, this stout has everything. Check out the recipe below and the video of our tasting of this Watch Out Stout!

Watch Out Stout Recipe

OK, let’s try to wrap our heads around this one.


Boil Size: 8.00 gallons
Post Boil Volume: 6.5 gallons
Batch Size (fermenter): 6.5 gallons
Boil Time: 60 Minutes


Grains (and honey):

5 lbs 14.0 oz of US 2 Row Pale Malt (2.0 SRM) – 18.0% of grain bill
4 lbs 11.0 oz of Rahr White Wheat Malt (3.2 SRM) – 14.4% of grain bill
3 lbs 10.0 oz of Unknown Pale Malt (~2.0 SRM) – 11.1 % of grain bill
3 lbs 2.0 oz of Briess Brewers Malt (1.8 SRM)- 9.6% of grain bill
2 lbs 9.6 oz of Rahr Pale Ale Malt (3.5 SRM) – 8.0% of grain bill
2 lbs 1.2 oz of Vienna Malt (3.5 SRM) – 6.4% of grain bill
1 lbs 9.0 oz of 80°L Crystal Malt (80.0 SRM) – 4.8% of grain bill
1 lbs of Flaked Barley (1.7 SRM) – 3.1% of grain bill
1 lbs of 60°L Crystal Malt (600 SRM) – 3.1 % of grain bill
1 lbs of Briess Yellow Flaked Maize (1.3 SRM)- 3.1% of grain bill
13.0 oz of Roasted Barley (300 SRM) – 2.5% of grain bill
10.2 oz of Blackprinz Malt (500 SRM) – 2.0% of grain bill
6.4 oz of Crisp Brown Malt (65 SRM) – 1.2 % of grain bill
6.2 oz of Briess Chocolate (350 SRM) – 1.2 % of grain bill
5.0 oz of Melanoiden Malt (20 SRM) – 1.0% of grain bill
4.3 oz of Black Patent Malt (500 SRM) – 0.8 % of grain bill
4.3 oz of Crisp Pale Chocolate (220 SRM) – 0.8% of grain bill
3 lbs of Honey (1.0 SRM) – 9.2% of grain bill

Hops (and Chocolate):

3 oz (85.05 g) of Warrior hops (15.00 AA%) – Boiled for 60 mins. 90.8 IBUs
2 oz (56.70 g) of Willamette hops (5.50 AA%) – Boiled for 20 mins. – 13.4 IBUs
6.00 oz of Chocolate (Boiled for 5 mins.)


1 packet of SafAle English Ale dry yeast (DCL/Fermentis #S-04)
1 packet of Safale American Ale dry yeast (DCL/Fermentis #US-05)


Bottling Volume: 6.5 gallons
Estimated OG: 1.128 SG
Estimated Color: 52.6 SRM
Estimated IBU: 104.3 IBUs
Brewhouse Efficiency: 68.00 %
Estimated Mash Efficiency: 68.0 %

Watch Out Stout Tasting Notes

Here’s what we thought of the stout, even though it should get even better over the next few years.

Appearance: Black, opaque body with a tan head.

Aroma: Big roasty note on the nose.

Flavor: It was pretty reminiscent of Old Rasputin. The beer had a big dark malt note. The flavor wasn’t too overly complex, which was a good thing. Sometimes these types of beers can get really “muddy” where there is too much going on to pick out specific flavors. Mike found it to have some earthy hop notes and in the aftertaste, there was a small sherry note which may become more pronounced as the beer ages.

Mouthfeel: This beer wasn’t too full but it wasn’t thin either. It definitely had a medium body.

Overall Impression: A tasty beer with a sneaky high ABV. There wasn’t any sweetness that other beers that have over 1.100 starting gravity have. This beer was very drinkable and it will be fun to try over the years as it ages.


2019 Preview – Three Big Ideas We Have For The Next Few Months

The end of 2018 is closing in and we are in the mood to wrap things up. As we sit around and taste one of Mike’s stouts, we discuss some of the upcoming video posts we have in mind. Watch this video as we present our 2019 preview and the three big ideas we’re working to bring to you in the next few months.

What Are We Gonna Put Together For You

So the three big ideas are:

Mike’s 20th Anniversary of Home Brewing
This dude has been brewing since 1998. He got his first kit as a gift and brewed up a batch of American Amber Ale. To commemorate this wondrous occasion, we are going put together a back to basics video with some tips on how to brew your first extract kit at home. Maybe Mike can pass on his wisdom of how he would brew his first batch differently, knowing what he knows today.

Brewing The Same Beer The Same Way
We have done community brews before but always under the theme of giving freedom to the brewer. The recipe is to be used as a guide but modifications can be made. We got a suggestion from one of our viewer to do the opposite. In my brewing experience, I typically have a plan but deviations from it always happen – either intentionally or unintentionally. With this idea, we would plan and focus to brew the exact same beer. There will be more planning put towards it but ultimately we would be challenged to remove as many variables as possible to see if we can brew the same beer.

More Brut IPA tips
I brewed an all grain version of Northern Brewer’s Brut IPA that was a big improvement to the extract version I brewed earlier in the year. BYO magazine had a good article about the process and I tried a few different things to brew a better beer. We’ll taste it and talk about what I did and try to compare it to what I did last time.

Thanks For Your Support

Sometimes I wonder why we do what we do. We have a passion for it and feel like we have some things to share. It all makes sense when we see comments that state appreciation and provide thoughts of what to do next.

After 11+ years of blogging and posting weekly videos for 5 years, we want to thank you for your attention and time. You could be doing other things but we appreciate you reading this post and watching our little show.

Thanks and BREW ON!

2018 Community Brew Brown Ale Wrap Up

The 2018 Brew Dudes Community Brew lives on and on. As more beer arrived at our doorstep, we felt that we should bring them to the studio and drink them. This post showcases three different versions of the same style and we tasted them side by side to chat about their differences. In this video, we show off these beers and put together a wrap up for the community brew.

Three Brown Ales From Three Different Brewers

Thankfully, typing is better for keeping beers separate in your head. Sometimes I get tripped up talking about them. Here’s the breakdown of the three beers:

Steve From Texas:
The main modifications he used in his British Brown ale was his use of Glacier hops, the variety of Special Roast malt (the 340° L kind) and his yeast strain which was Mangrove Jack’s M36 Liberty Bell Ale Yeast. This beer had a nice toffee note to it with light bready quality. It didn’t have as much toast as the other versions we tasted.

Stephen From Rhode Island:
His beer was brewed pretty close to our recipe. He used a 350°L chocolate malt and he used Danstar London ESB dry yeast. Mike could taste the American chocolate malt. It was more milk chocolate in its flavor. It was a pleasant beer with a nice mouthfeel with fruity esters from the yeast.

Kenny From West Virginia:
He made a number of changes to the recipe. His base malt was Golden Promise malt. His caramel malt was Crystal 40°L. His Chocolate malt was 350°L and instead of using Special roast, he used a combination of Victory and Biscuit malt. For the hops, he used Hallertaur and the yeast was Safale-04. We felt that the Golden Promise and the Victory/Biscuit made it less toasty than the other brown ales but the beer was extremely drinkable.

The color of all three were pretty much the same. We found that to be a nice quality and a connecting thread to three very different beers.


Page 2 of 244

Powered by WordPress & Theme by Anders Norén