Homebrew Beer Recipes | Page 8280 | Browse 325,000+ at Brewer's Friend

Author:

Forwood Brewing

Boil Size: 5.93 Gallons

Boil Time: 15

Boil Gravity: 1.061

Efficiency: 80

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: N/A

Creation Date: 9/10/2021 1:52 PM

Notes:

Author:

Savacious

Boil Size: 8.76 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2024 5:57 AM

Notes:

Author:

nhendric

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 52

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: 6/13/2024 3:54 AM

Notes: Assuming I didn't have the right amount of grain, was able to pour whole back into water without issue. Thought I double checked weight though.

Used both enzymes, didn't use drill paddle because I thought wheat malt might turn to mush like the flaked wheat did the 1st time I used it, Did stir 2-3 times though and did mash in morning so I was watching each step and took about 2 hrs.

FIX
https://www.homebrewtalk.com/threads/add-dme-to-fermenter.482791/
2 lbs of wheat dme
1.5 lbs sugar =31 gravity pts =1.093
In just enough to dissolve target .25 G as I had that space, can be added during or even toward end of fermentation

A multi-step mash will get you a higher attenuation and clearer wort. It might look something like this:

Dough in and let it rest at between 95 – 113oF for 10 to 15 minutes. This not only helps establish mash pH but ensures the grain is well wetted and helps with enzyme distribution throughout the grain bed.
Resting a couple of degrees above 130oF will allow proteinase enzymes to cut longer chain proteins into medium-chain proteins which can help with clarity without affecting head formation extensively. Rest here for about 15 minutes.
Then jump it up to between 146 and 149oF. This is your main starch conversion rest, letting beta-amylase work. This lower saccharification temperature allows for a more fermentable wort. Let it work for 40 to 50 minutes.
Then jump it up briefly to between 158oF and 160oF. Give the alpha-amylase a small prime working window of 10 to 15 minutes.
If this is a new process to you or this is the first time you are brewing a particular recipe be sure to check conversion with the iodine test before mashing out.
Finally, raise the mash to a mash-out temperature of 168oF and hold for 5 to 10 minutes. If you have the capability you can recirculate the wort during the mashout.

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:

jderekj7

Boil Size: 6.7 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: dextrose

Priming Amount: 5.6 oz

Creation Date: 8/28/2023 1:35 AM

Notes:

Author:

SkaldCellars

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

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: 11.75 psi

Creation Date: 3/10/2023 1:04 PM

Notes:

Author:

rodfon

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2022 9:03 PM

Notes:

Author:

Elysium82

Boil Size: 11.68 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 65

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: 8/9/2022 7:00 PM

Notes:

Author:

Boil Size: 260 Gallons

Boil Time: 60

Boil Gravity: 18.7

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2021 5:13 PM

Notes:

Author:

Gytis

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.5

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: 10/2/2021 9:04 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.066

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: 1/7/2019 9:50 AM

Notes:

Author:

Michael Fareri

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 0.8 oz

Creation Date: 8/9/2021 4:39 PM

Notes:

Author:

PlatonicBeer89

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1

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: 9/14/2020 12:04 AM

Notes:

Author:

JoeSeitz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.5 oz

Creation Date: 8/14/2020 2:36 AM

Notes: Primary fermentation at 68° F (20° C)
Add US-05 to secondary,1-2 days before bottling

Author:

Hornstone

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.13

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: 11/22/2019 10:28 PM

Notes:

Author:

Puck8605

Boil Size: 6.71 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: 1.25

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: 9/9/2019 4:25 PM

Notes:

Author:

naixiy

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: White Cane Sugar

Priming Amount: 104.7 g

Creation Date: 6/14/2019 12:36 PM

Notes: Instructions from webpage:

Mash grains at 152°F (67° C) for 60 minutes. Mash out at 170°F (77°C) for 30 minutes.

Add 1/8 lb of honey and 1 5/8 lbs table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout.

Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary.

Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.

Carbonate to 2.15 volumes of CO2.

Author:

molamola

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2019 7:05 AM

Notes:

Author:

THIAGO DRUMOND RIBEIRO

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: 4.5 g/ 500ml

Priming Amount: N/A

Creation Date: 3/29/2019 3:05 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2019 8:10 AM

Notes: