Homebrew Beer Recipes | Page 1087 | Browse 325,000+ at Brewer's Friend

Author:

Sas

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 72

Mash Thickness: 1.25

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: 1/19/2016 8:42 PM

Notes: Boil size: 4.5 gallons
Final wort: 3.5 gallons
Batch Size: 4.0 gallons (honey + wort in the fermentor)
Starting Gravity: 1.096

Ingredients:

4 lbs German Pilsner Malt
0.5 lb Victory Malt
0.5 lb Honey Malt
6 lb Local Honey
2 oz Centennial Hops (boiled 60 mins)
2 tsp Yeast Nutrient
2 tsp Yeast Energizer
Yeast: Wyeast Scottish Ale 1728

Instructions:

Make a big yeast starter a few days before brew day.
Mash only grains at 149° F for 60 minutes. Run off and boil wort with hops for 60 minutes. Chill wort to 65 degrees F and combine with honey in fermenter. Add nutrient and energizer. Aerate well. Pitch yeast.

Ferment at 65° F for 2 to 3 weeks or until the gravity stops

Ferment for 2 to 3 weeks. It make take longer. You’ll be looking for a final gravity in the 1.028 range. Rack to a secondary vessel and condition at basement temperatures for 3 months. Prime and bottle or keg and force carbonate before serving.

Author:

Torben Vedel

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 81

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/4/2021 8:53 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 37.63 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 12/23/2020 4:46 PM

Notes: https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa

http://www.thebrewingnetwork.com/post1668/

In this episode of Can You Brew It, Jamil and Tasty attempt to clone Citra Double IPA from Kern River Brewing Company in Kernville, CA. This wonderful craft beer took gold at the Great American Beer Festival in 2011 and has racked up many other awards as one of the best double IPA’s on earth. Tune in and find out if Tasty was able to homebrew this hop monster of a beer.

Needs a 2L Starter using 200g of DME

https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa

add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 148F for 120 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Milwaukee MW102 pH meter
MORE INFOBoil for 60 minutes, adding Whirlfloc and hops per schedule.
After boil steep / whirlpool for 20 minutes with the lid on. (No need to stir, steeping is fine. Hop oil extraction is a function of contact time and temperature, not motion).
With the lid still on, cool the wort quickly to 67F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
Pitch yeast and ferment at 67F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Due to the high hopping rates and quadruple dry hopping the beer is very susceptible to oxidation. You have to be very careful to minimize all exposure to oxygen in order to preserve the hop flavours and aromas. Even hops themselves can have oxygen caught in their anatomy. Some hints:
If a vessel needs to be opened, purge the headspace with CO2 before closing.
Before adding hops to beer, place them in a tall container and flush with CO2.
Flush target vessels with CO2 before transferring beer. If hops are to be added at the same time (i.e. dry hop #2), add them to the vessel first.
Don't be stingy with CO2! CO2 is cheap. To flush vessels, growlers, kegs we have a separate bare gas line off one of our manifolds with its own shutoff.
Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. We simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep dry hops #1 for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free. For beers such as this that require multiple dry hop additions, some will dry hop in kegs using stainless steel dry hoppers, tying a piece of unflavoured / unwaxed dental floss to the lid to make it easy to remove (the floss is thin and doesn't impede the seal between the keg and keg lid). We don't recommend this approach as we find that the hops tend to clump together which in turn reduces oil extraction, requiring far too many hops to be used (and more beer lost to absorption).
After 3 days in the brite tank add dry hops #3. Leave previous hops in. Swirl gently a few times a day.
After 6 days in the brite tank add dry hops #4. Leave previous hops in. Swirl gently a few times a day.
After 9 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like all hop forward beers this Double IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out.
We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 7/17/2019 4:07 PM

Notes:

Author:

James Hugard

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 5:51 PM

Notes: Hop finish goes on forever!

Primary fermentation for 8 days.
Keg 2.6G and force carbonate to ~2.2
Keg 2.6G with 1/4 Cup Corn sugar
Didn't get OG because I didn't have a thief; suspect ABV is lower than 5.9%
Protean haze, likely because I used only 1/4 tsp Irish Moss & boil was a more of a simmer

Author:

filthyastronaut

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 3:12 PM

Notes:

Author:

NDB

Boil Size: 13.45 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2016 9:44 PM

Notes:

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 8:42 PM

Notes: From https://www.morebeer.com/articles/fruit_in_beer
The cane sugar above is an estimate of actual sugar into brew (assuming about .75 eff) with the sugar estimated at 7g per 100g of berries

I added 1.5 lbs of blackberries post flame out. But I did freeze, smash and gently heat the berries before addition.

Honey added at flame out

Dry hop with Citra and Australian Summer after 1 week (for 7 days)

Author:

tnesser

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 7:09 AM

Notes: WLP650 Brettanomyces (ved flasking)

Brown malt: http://www.eckraus.com/9d8b85066fb7eeaa3952e6288f947f6f.html

Author:

olivier.abz

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2013 12:58 PM

Notes:

Author:

Boil Size: 8.3 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

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: 8/10/2015 12:22 PM

Notes:

Author:

Fatty G

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 12:36 AM

Notes: http://byo.com/grains/item/3011-alaskan-smoked-porter-clone

Grains Used:

Gladfield MANUKA SMOKED MALT
Gladfield MUNICH
Gladfield Dark Chocolate Malt
Thomas Fawcett Black Patent

Also note, age of hops:

Fuggles - about 1 year but vacuum packed in fridge
Columbus - about 4 months

Author:

Joel Shields

Boil Size: 12.4953 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 4/9/2011 2:59 AM

Notes:

Author:

Bulldog

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2014 11:50 PM

Notes:

Author:

Hineseken

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 8:55 AM

Notes:

Author:

CowBrau Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Dextrose

Priming Amount: 3.69 oz

Creation Date: 12/20/2015 4:39 PM

Notes: Ferment at 60 (my ambient basement temperature at this time) for two weeks. Dry Cold crash and add 1 teaspoon of gelatin dissolved in 1/4 cup of water to achieve a super clear beer.

Author:

FirkFest

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 10:39 PM

Notes: add root beer extract in keg to taste

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2015 5:46 AM

Notes: Some inspiration from: http://www.homebrewtalk.com/showthread.php?t=132129

Use bucket isof carboy for secondary.

Actually used unmalted spelt instead of unmalted wheat.

147g cane sugar is actually the estimated sugar content of the 3kg added strawberries.

Author:

McHugh and Rogers brewers

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 80

Mash Thickness: 2.9

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: 3/8/2017 5:19 PM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2013 10:16 PM

Notes: Brew Date - 9/20/13
Bottle Date - 10/12/13