Homebrew Beer Recipes | Page 10650 | Browse 320,000+ at Brewer's Friend

Author:

robbybro

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2020 4:33 PM

Notes: * 24 hours before pitch goodbelly into starter let sit at room temp
* mash 145
* bring wort to boil then cut heat
* 1 tbsp L Acid
* chill to 95, pictch starter.
* sour 24 hours
* cool to 70 and pitch A20 citrus

Author:

Dom Cagnetta

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2024 2:03 PM

Notes:

Author:

jderekj7

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 5/15/2024 5:56 PM

Notes: Northern Brewer: "Double IPA, Fermentation Range: 60 - 73 F,
OG: 1.074, (FG: 1.011, 84% Apparent Attenuation), SRM: 7,
IBUs: 88, ABV: 8.3%"

Omega Yeast OYL-406 Little DIPA Yeast, optimum temperature 65 - 72 degF, Northern Brewer optimum temperature 60 - 72 degF.

NB: “Little DIPA is a Thiolized version of the 'Conan' strain DIPA Ale, widely used for DIPAs & NEIPAs. Little DIPA pairs its signature pear ring & apricot aromas with robust thiols & boosts your hoppy beers. Expect no diacetyl production. Similar to Omega's + Series yeast (formerly called DKO Series) Little DIPA is engineered to knock out the formation of diacetyl before it even starts.”

After the boil, begin whirlpool, add hops (4 ounces Citra) and let rest for 30 minutes before chilling. Chill to about 78 degF, transfer to CF5, finish cooling to about 65degF, aerate, & pitch yeast. Ferment @ 68degF for 7 to 10 days (until primary fermentation is complete) then cool to 55degF, dump yeast (when settled). Add dry hops (2 ounces Citra) and let sit for 4 to 6 days total (2 - 3 days at 55 to 57degF, 2 - 3 days cold crash at approx. 35 to 37degF) before kegging.

Lawson’s Finest Liquids Double Sunshine Clone
[Brew Your Own] Step by Step (All Grain)

“Mix the crushed Vienna, flaked oats and caramunich type malts into 2 gallons (7.6 L) water to achieve a mash temperature of 152 °F (67 °C) then hold at this temperature for 45 minutes. Rinse the grains with 2.5 qts (2.4 L) hot water, add liquid extract and bring to a boil. Top off kettle to 6.5 gallons (25 L). Boil for 60 minutes, adding the hops as instructed and the corn sugar with 10 minutes left in the boil. After boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68 °F (20 °C). Ferment at 68 °F (20 °C) for one week. Cool to 55 °F (13 °C) to settle yeast. Dump the yeast from the bottom of fermenter, or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit on for an additional four to seven days at 55–57 °F (13–14 °C). Rack into a keg, or into bottles with priming sugar.

Tips for Success:
Having a strong and healthy fermentation as well as following good practices during downstream beer handling are key to trying to replicate a beer like Double Sunshine IPA. Be sure to run a clean fermentation and you also need to make sure oxygen has no chance for uptake post fermentation.

Make a yeast starter a day ahead of your brew day to generate a healthy population of yeast before pitching. Visit https://byo.com/yeaststarter for more information about making a yeast starter, as well as a table for recommended starter sizes for a variety of worts. Visit www.mrmalty.com for a useful pitching rate calculator.

Hop compounds are also especially sensitive to oxidation and their flavors diminish quickly when exposed to oxygen, so make sure you are either flushing the receiving vessel with CO2 or using a closed transfer system when you transfer your beer from vessel to vessel.

Sean Lawson advises homebrewers to “determine if you have hard or soft water. I recommend John Palmer’s How to Brew for reference. If you have hard water, then cut by at least half with distilled or reverse osmosis (RO). With soft water, a basic guideline for IPAs would be to add equal parts gypsum and calcium chloride to bring total calcium content over 50 ppm.” If you homebrew with a water source that is chlorinated, one Campden tablet in 20 gallons (76 L) of water (left overnight) will rid your water of chlorine compounds that can lead to off flavors in your beer.

For all-grain brewers, a handful of rice hulls in the mash may help you if your brew setup is prone to a stuck mash. Rice hulls are a great tool when using moderate to high percentages of gummy grains such as flaked oats.”

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2023 8:05 AM

Notes:

Author:

Northjayz

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.5oz

Creation Date: 12/23/2021 5:15 PM

Notes:

Author:

BigChilly75

Boil Size: 6.8 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.08 psi

Creation Date: 9/8/2021 9:54 PM

Notes:

Author:

Disco Stu

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2021 12:06 PM

Notes:

Author:

Matt76

Boil Size: 15.5 Litres

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2021 8:56 PM

Notes:

Author:

Phishula

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2020 1:04 PM

Notes: 2 batches will be added to a West Fork Rye bourbon barrel
*this is batch 2

Author:

Aswa

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2020 11:04 AM

Notes:

Author:

Pickem

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2015 11:33 AM

Notes:

Author:

seanshaw

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2020 6:08 PM

Notes:

Author:

badbadmojo

Boil Size: 8.8 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: sucrose

Priming Amount: 5.3 oz

Creation Date: 6/14/2020 3:49 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2019 4:55 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2019 6:09 AM

Notes:

Author:

campground

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2019 3:10 PM

Notes:

Author:

guitalele81

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2019 5:45 PM

Notes: New England IPA
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.012
IBU = 56 SRM = 5 ABV = 6.5%

Ingredients
9 lbs. (4.1 kg) US 2-row malt
2 lbs. (0.91 kg) UK Golden Promise malt
1 lb. (0.45 kg) flaked wheat
12 oz. (340 g) flaked oats
12.9 AAU Amarillo® hops (first wort hop) (1.5 oz./43 g at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo® hops (0 min.)
1 oz. (28 g) Citra® hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic® hops (hop stand)
3 oz. (85 g) Citra® hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic® hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2019 5:32 PM

Notes:

Author:

fredcai6

Boil Size: 6.3 Litres

Boil Time: 60

Boil Gravity: 8.5

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22.7 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2018 7:08 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 4:33 AM

Notes: