Homebrew Beer Recipes | Page 10824 | Browse 320,000+ at Brewer's Friend

Author:

Sokushi Jonez

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.1

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: 11/21/2020 9:36 PM

Notes:

Author:

Cajunbubba

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.046

Efficiency: 100

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: 6/16/2025 6:43 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 75

Mash Thickness: 1.5

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: 3/13/2025 4:13 PM

Notes: DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 152°F (67°C) for 75 minutes.

Allow the wort to cool to 110–120°F (43–49°C), pitch the Lactobacillus, flush with CO2, then cover tightly. Hold at or near that temperature for about 24 hours—or to taste; it should be tart but not sharply sour.

Boil for 15 minutes, adding hops according to the schedule.

Cool to about 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) for 7 days, then add the fresh fruit juice.

Once the secondary fermentation is complete and the gravity has stabilized, package and carbonate to about 2.75 volumes of CO2.

BREWER’S NOTES
Step mash: This is optional, but I recommend it if your system makes it convenient. A typical regimen might include steps at 113°F (45°C), 15 minutes; 144°F (62°C), 30 minutes; and 162°F (72°C), 30 minutes, before ramping to 172°F (78°C) for mash out.

Gravity: I aimed high to give a solid background to the intense fruit; if you go with less assertive fruits, you could reduce to about 4.5 percent ABV as a target.

Author:

Garrett Meldrum

Boil Size: 7.13 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.75

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: 3/27/2024 10:36 PM

Notes:

Author:

nohgalis

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

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: 11/25/2022 8:53 AM

Notes:

Author:

Özgür Aslan

Boil Size: 23.65 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 57

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2022 1:19 PM

Notes:

Author:

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: 1.25

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: 4/29/2022 10:55 PM

Notes:

Author:

BeerBeak

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

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: 3/10/2022 2:28 PM

Notes: Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

Author:

WCWMatt

Boil Size: 5.52 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 18.89 psi

Creation Date: 2/20/2022 9:51 PM

Notes: - Mash at 152° F for one hour and sparge at room temperature.
- When wort reaches 120° F add the unmilled 2-row to inoculate with Lactobacillus.
- leave it at room temperature (average of 85° F) for 7-10 days unitl pH reaches 3.1 - 3.3.
- Boil for 60 min.
- Add hops at 60 min.
- Cool wort, transfer to fermenter bucket and add 1 package WB-06 dry yeast and raspberries.
- Ferment with fruit for 6 weeks.
- Prime in keg with a target of 2.5 - 3 volumes of CO2 (19 psi at 42° F).

Author:

SirMashALot

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

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: 11.37 psi

Creation Date: 1/30/2021 1:57 PM

Notes:

Author:

ilundby

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2018 6:13 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 70.8 g

Creation Date: 7/3/2020 9:24 PM

Notes: Ferment at 20C for a day or two. After 2 days, shake it for re-oxygen. Then slowly let it rise use ~ 1 degree per day until it hits 24-26C, maximum. Up to 2 weeks.

Bottle half: condition for 3 weeks at 24C.
Rack half for secondary. Keep for 3 weeks. Then, bottle, condition for 2 weeks.

Author:

garrick@fermentiki.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 1.33

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: 6/29/2020 10:17 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 5/2/2020 11:29 AM

Notes:

Author:

X-LEON

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: 3

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: 2/26/2020 5:15 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: -71.9 g

Creation Date: 8/5/2019 8:45 AM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

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: 6/21/2019 10:15 AM

Notes: Savanyú sör lesz belőle, ezért így kell készíteni:

68 fokon egy óra. Szűrés, aztán 24 literig máslás. Akkor 43 fokra melegíteni és beoltani lactobacillus-szal. 4-5 napig erjesztőedényben szobahőmérsékleten. (ha melegebb megy, az jó!), 3.4 PH-ig savanyítani, majd a komlózással/forralással folytatni, és US-05-tel beoltani. Innentől minden a normális (hidegkomlózás, erjedés, palackozás) .

EXTRA INGREDIENTS
10 g probiotic powder, or about 1 cup of yogurt (to kettle sour wort)
1 lemon’s worth (8.5 g) fresh lemon zest (dry hop 7 days)
2 oranges’ worth (25 g) fresh orange zest (dry hop 7 days)
1 grapefruit’s worth (15 g) fresh grapefruit zest (dry hop 7 days)
1 clementine’s worth (5 g) fresh tangerine zest (dry hop 7 days)

Author:

Maizeandbrew

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.09

Efficiency: 70

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: 6/12/2019 1:09 AM

Notes: 1 ounce of Coriander -10 minutes
1 ounce of Bitter Orange-10 minutes
1 ounce of sweet orange-10 minutes
**Start with a 15 minute boil. No hop additions. Cool to 90 and pitch Lacto and keep at 90 for approximately 24 hours or when PH is 3.5. Reboil for 30 minutes and follow hop schedule.

Author:

Luke Tennant

Boil Size: 520 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2018 11:12 AM

Notes:

Author:

PintOfBuer

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2018 4:37 PM

Notes: