Homebrew Beer Recipes | Page 2861 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 26 Litres

Boil Time: 120

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 8:10 AM

Notes:

Author:

Hopped-Silly

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 62

Mash Thickness: 1.89

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64.5 ° F

Priming Method: sucrose

Priming Amount: 4.8 oz

Creation Date: 9/12/2023 2:00 AM

Notes: All grain derivation of the New Stout Ale (extract) with the substitution of Breiss 120L (Belgian Special B), and US Hop varietals: Chinook (bittering), Willamette (flavor).

This brewed iteration lacks a well-formed head and appears to be lightly carbonated. I can't be sure that the SGNO were added as specified or the Carapils was added in the mash.

The edited version increased SGNO to 1 lb and Carapils to 10 oz.

Likewise, I will bottle prime w/ 1/2tsp table sugar next time for better control (less variance as associated w/ carb drops)

Approx $1.38 to $1.51/ 12 oz bottle

Author:

japa2121

Boil Size: 7.39 Gallons

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 58

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: 7/14/2023 2:48 PM

Notes:

Author:

urdarbrunnr

Boil Size: 3.9 Gallons

Boil Time: 60

Boil Gravity: 1.065

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: 3/11/2022 6:45 AM

Notes:
Double IPA Vital Statistics

OG: 1.065 - 1.085

FG: 1.008 - 1.018

ABV: 7.5% - 10%

We added the two ounces (56.7g) of Amarillo hops to a mesh bag and then added the hop bag directly to the keg. We used a mesh bag to make removing the hops easy. We added the hops Friday afternoon and removed them the following Monday afternoon.

https://www.clawhammersupply.com/blogs/moonshine-still-blog/citra-double-ipa-homebrew-recipe?_pos=1&_sid=1d7889dfc&_ss=r

Author:

sweller

Boil Size: 7.39 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 6/11/2021 7:30 PM

Notes:

Author:

Todd Cogswell

Boil Size: 11.8 Gallons

Boil Time: 70

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2021 10:15 PM

Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.

Author:

peterj

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.25

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: 1/8/2021 9:33 PM

Notes:

Author:

sejamt

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 2/16/2019 2:25 PM

Notes:

Author:

Dan38520

Boil Size: 900 Litres

Boil Time: 70

Boil Gravity: 1.067

Efficiency: 80

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: 10/26/2018 9:20 AM

Notes:

Author:

rodfon

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 11:30 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 6:55 PM

Notes:

Author:

drhbrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.16

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: corn sugar

Priming Amount: 3/4c

Creation Date: 10/4/2017 9:02 PM

Notes: Used as guide: Old Rasputin Clone recipe found at https://www.homebrewersassociation.org/homebrew-recipe/north-coast-old-rasputin-clone/

(10-6-2017) Activate smack-pack yeast ~3hr. Add yeast to cooled starter culture media (~iL water + 0.25 lb brown sugar + 0.25 DME; boiled and simmered 30min) in sterile 4L flask. Had ~7hr growth with occasional swirling before addition to cooled wort.

Steep grains at 66C for 30min, sparge with 77C water. Add Briess Golden Light DME (10.25 LB), bring to boil, add hops and gypsum at appropriate times. Cool wort, add to primary with remaining water, aerate, add yeast, and check with refractometer. Use one beer.net to convert Brix to OG.
Brix=17.5
OG=1.073 (lower than expected) =volume is may be closer to 6 gal than 5.5. Also not as black as I was shooting for. Next time don't steep in grain bag.

(10-11-17) Transfer to secondary. Brix = 11.8
(11-6-17) Brix =11.8 still. FG @ 1.031. ABV 5.5%. Fermentation stalled or original Brix not accurate due to insufficient mixing wort and remaining water. If OG was 1.087 (Brix of 20.6), then FG=1.023 and 8.4% ABV.

Bottled with ~1/2c corn sugar. Not enough room in carboy to fit all sugar solution I had planned (3/4c).
(1/14/18) ~9 weeks after bottling, it is now nicely carbonated with tan head.

Author:

FBC01

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 2:29 PM

Notes:

Author:

Moebbels

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 9:28 AM

Notes:

Author:

Kory

Boil Size: 10.5 Litres

Boil Time: 60

Boil Gravity: 1.149

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 4:36 AM

Notes: First batch ever done with no recipe just intuition. Try it yourself and let me know your thoughts. Always appreciate feedback. Cheers!!!!!

Author:

russcparker

Boil Size: 10.5 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2016 3:22 PM

Notes:

Author:

hawks86

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Dextrose

Priming Amount: 4.9 oz

Creation Date: 12/26/2015 6:30 PM

Notes: Add 1 tbsp. pH 5.2 in mash.

Author:

Ytaquet

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.068

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: 11/14/2015 9:01 PM

Notes:

Author:

KatyTX_Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.39

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2015 7:12 PM

Notes: Take temperature of grain prior to mashing.

FG was higher than i wanted bc, i think we boiled off more than 1 gallon during boil.

Author:

harryt

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/l

Creation Date: 5/12/2015 10:50 PM

Notes: Bytter ut Magnum-humle med Nelson Sauvin i forhold til orginal oppskrift.