Homebrew Beer Recipes | Page 980 | Browse 320,000+ at Brewer's Friend

Author:

Dad's Lackey

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 2/19/2013 3:28 PM

Notes:

Author:

Hop and Grain Brewstore

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 9/25/2020 3:06 AM

Notes: This IPA style was pioneered in the North Eastern United States in New England. Known for its huge dry hop additions, extreme haziness, and fruit-forward aroma and taste, the hype train has made its way all the way around the world. The haze bros will accept nothing less!

Here is our 20 litre all-grain NEIPA recipe. Inspired by recipes from some of the best breweries in the States, it has near zero bitterness and a huge amount of citrus and stone fruit flavour and aroma. Our recipe comes in around 10 IBUs, while still using 100 grams of Citra and 100 grams Mosaic. It looks like orange juice, and, well, tastes pretty similar too. Rolled oats, rolled wheat and carapils add a pillowy mouthfeel, and the English ale yeast leaves a bit of sweetness to the finish. Coming in close to 7%, it is still crushable. Enjoy!

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/10/2014 4:52 PM

Notes:

Author:

aselya

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2014 3:14 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 32.3 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° C

Priming Method: co2

Priming Amount: 62.53 bar

Creation Date: 11/5/2019 8:51 PM

Notes: 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:

BigWoody22

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 2:49 PM

Notes:

Author:

hoyasaxa7

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.113

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 10:56 PM

Notes:

Author:

Gregory L

Boil Size: 12.15 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 9:08 AM

Notes: "Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

This is the first time I brewed with my new 21L pot, and I accidentally added too much water to the initial boil. I had to spend an extra 28 minutes boiling to get my volume down to fit the fermenter which resulted in an extra IBU kick. To preserve the flavour, I added the leftover hops for a 10min flavour infusion as the recipe initially intended.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Author:

254 Brewing Co.

Boil Size: 230 Litres

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 80

Mash Thickness: 4

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: 12/20/2021 9:45 AM

Notes:

Author:

mheile

Boil Size: 3 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: N/A

Priming Amount: N/A

Creation Date: 9/28/2012 4:42 AM

Notes:

Author:

Double DeeZaster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/19/2020 5:56 PM

Notes: Brewed on 04/30/20

Author:

BitterBrewer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 85

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: 5/27/2017 6:49 PM

Notes:

Author:

Vestre Tunhøgdabrygg

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

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: 3/13/2016 10:33 PM

Notes:

Author:

Skoodog

Boil Size: 9.9 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: 1.5

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: 12/15/2015 6:58 PM

Notes:

Author:

Sleepy dog brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 2:29 AM

Notes: place grains in a large nylon bag and put in kettle. bring water up to 170 degrees and steep for a total of 30 min. remove grins and add dme and lactose to pot and bring to boil.boil for 60 min.

Author:

undecided

Boil Size: 12.87 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 92

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 1:54 PM

Notes: split batch. 5 gallons will be chilled to pitching temperature, yeast pitched. The other half will include 2oz cascara in late whirlpool. Additional 1oz? of cascara in secondary.

Author:

Scrandy Andy M

Boil Size: 5.72003 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2011 12:31 AM

Notes: Mashed in Blue Cooler, sparged as asked. Even though it was a 5 gallon recipe batch, when it was all done with the boil, and I topped just over 4 gallons my OG was 1.048 and recomennded was 1.049 so I left it. Added 2.9 oz of dextrose in 1 cup of water to final beer. Had a minor spill that cost me about a beer to a beer and a half. Ended up with 37 bottles using black caps. CAN'T WAIT for this brew!

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2014 12:43 AM

Notes:

Author:

mossman

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 3.5

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: 5/13/2014 1:41 PM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2014 5:54 PM

Notes: SG: 1.046
FG: 1.010 4,8% ABV
10-26-98 Broke carboy
11-8-98 Kegged - Tastes good
More of a pale ale than a steam beer- developed into a full body mouth feel
11-15-98 Bitter than Anchor Steam - Tasted w/ Phillip
during UCLA-Wash game- dark Color, very Smooth,
Little bit bitter after taste - very nice (SL)