Homebrew Beer Recipes | Page 678 | Browse 315,000+ at Brewer's Friend

Author:

SchuBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 3:40 PM

Notes: cold steep all the dark grain for 24 hours..finely crushed with 1 qt of water for every 1lb of grain. Add the extract at flameout.

3 packs of us-05 rehydrated

MoM 2016 RIS OFF Winner - Vanilla version

KCBM 2nd place Raiders of the Lost Pantry entry - Chocolate Coffee version

Author:

Jon Eisen

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 5:06 AM

Notes: Mash/Lauter into keg.
Kettle sour for 1 day at 100 degrees with WLP Lactobacillus D.
Siphon into kettle.
Boil 60 minutes, adding hops in the last 15 minutes, with a fining agent.
Add in lemon (for flavor/sour) and lactose (for sweetness).
Primary fermentation
In secondary, add tea leaves in a muslin bag and lemon zest in a separate muslin bag.
Take lemon zest out in two weeks.
Take tea out in four weeks.

Tea may be Rooibos, Black, or Green.

Author:

Wolf Pack Brewing

Boil Size: 38.08 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

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: 12/1/2020 4:12 AM

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:

Odyssey

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 188 g

Creation Date: 2/4/2020 12:54 PM

Notes: - 30g (~1oz) tangerine peel (outer orange layer only, no white pith) at flameout for 30 minutes and include in fermenter

- replace orange juice with tangerine juice (500ml)

Author:

Warconn

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 5/3/2019 5:58 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 40

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: 2/8/2019 4:52 PM

Notes:

Author:

torilen

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 8/31/2016 11:32 AM

Notes: Roast butternut squash first, for deep flavor.
Cook on grill and smoke.
.75lbs per gallon of pumpkin/squash
1/2 amount in boil, 1/2 in fermenter
---some have said adding to mash is best - maybe use during
steeping grains?
- added 1 pound squash to boil
honey is optional, ABV 6.30% without
with only 1lb lme - 4.96%

Author:

rodfon

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 12:59 AM

Notes: Eu encontro o Belle Saison na Malte e Cia.

O Styrian Goldings é usado para aroma e possui tons cítricos, fruta verde e chá.

O East Kent Goldings é um lúpulo com características cítricas e picantes frequentemente utilizada como aroma/amargor.

O Saaz possui aroma floral, cítrico, picante e herbal, frequentemente usado como aroma.

Author:

HopDawg

Boil Size: 5.35 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 6 oz

Creation Date: 12/26/2015 9:21 PM

Notes: Yeast starter w/Fast Pitch Canned Wort (2-days prior)
Boil: 90 minutes
Lactose: Add 15 before end of boil.
Primary: 70degF 1 week
Secondary: 60degF 1 week +

Author:

robjag

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 9:21 AM

Notes:

Author:

biffo

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 9/6/2015 4:47 AM

Notes:

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2014 5:26 AM

Notes:

Added corn sugar with 10 minutes left in the boil
2 week primary
2 week secondary . 3 weeks if I have time
.5 simcoe .5 citrus .5 mosaic each 3 day dry hop. Then again for 3
Cold crash and fine for 4 days total

Author:

craigmw

Boil Size: 12.4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2014 9:03 PM

Notes: Witbier in Belgian style with addition of bitter orange peel and crushed coriander seeds. May add some Valencia orange zest as well to accentuate citrus flavor. Will crush coriander in Barley Crusher or using spice grinder. This batch will employ 1.5 liter yeast starter set up the night before brewing. Will use Hallertau exclusively for this, with 2.0 oz at start of boil for bitterness and 0.5 oz at 45 min. for a hint of flavor.

Color with Belgian Pale malt is a little darker than the style calls for, but yields a wonderful yellow/orange hue akin to Blue Moon. Really attractive appearance that will hopefully announce the citrus/orange flavor in this.

Author:

brewmer

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2/n2 60-40

Priming Amount: 10 psi

Creation Date: 10/26/2013 9:18 AM

Notes:

Author:

woodcockerson

Boil Size: 7.5 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2013 4:01 PM

Notes: Very drinkable. darker color than expected. slight taste of apple. good beer

Author:

itinerantbrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: keg and force carb

Priming Amount: 2.5 vol

Creation Date: 5/20/2012 9:40 PM

Notes: 5/20/12--first use of Brewers Friend
This version has a different hop list; the actual hops used fit the author's intended type but not amount (I used less). Also, this is a Partial mash instead of extract. Basically, I used half the DME and calculated the gravity points from the missing DME and made it up with an appropriately calculated amount of pale malt. The original recipe mashed a pound of pale malt. The gravity points from this step were also accounted for. I also included a pound of Munich in the mashing to make up for a lower amount of amber DME (which I understand contains Munich). In the end I'm not sure why my predicted/actual gravity came out so much higher. The original recipe used the following for fermentables (in addition to the crystal and molasses):
8lbs Amber LME
1lb briess two row pale

Author's measured extract OG was 1043. Mine measured as Brewer's Friend predicted: 1054.
FG: 1.010

Pitched yeast am of 5/21 at 72F

Transfered to keg June 10

6/14--good carb. nice amount of roasted flavor/aroma. Cinamon and molases are extremely subtle.

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 10/3/2015 6:50 PM

Notes:

Author:

Meddo

Boil Size: 27.2 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 10/12/2016 5:39 AM

Notes:

Author:

ImV

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 7:41 AM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2018 9:13 AM

Notes: