Homebrew Beer Recipes | Page 839 | Browse 310,000+ at Brewer's Friend

Author:

Trekker23

Boil Size: 7.45 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 4/14/2014 4:52 PM

Notes: Looking to get a fairly low attenuation ~65% so mash temp needs to be higher then recommended.
Bottle and carbonate for 1 month. Then store at 40 F for 1-3 years!!

Author:

Vegan DIPA

Boil Size: 6.63 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 72

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: 8/11/2021 11:46 AM

Notes:

Author:

Oughnic

Boil Size: 32 Litres

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 9:13 AM

Notes: This is a transcript from Kristen England's blogpost.

Another very short explanation. What the Youngers logs have in extraordinary details for their brewing, all of the beers are very very simple. So, on to this awesome double IPA thing. A wee heavy little beastie indeed!

Ingredients
Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt.

Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops.

Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

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: 6/12/2016 6:17 PM

Notes:

Author:

meryvn

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 66

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: 3/29/2016 6:59 PM

Notes:

Author:

Shadetree

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 5:07 PM

Notes: 2 packs of yeast or yeast starter

Author:

The Wild Strain

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.067

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: 3/11/2015 6:18 PM

Notes: Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

Author:

Aa_Aa_Ron

Boil Size: 7.5 Gallons

Boil Time: 65

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 8:07 AM

Notes:

Author:

Marc ook

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 12/14/2014 3:57 PM

Notes: -Dummy attenuation
FG points hould be about 0.070 *(7/8*(100%-76%) +1/8*(100%-100%)) =0.015
so apparent attenuation including candi is (70-15)/70= 78%

Author:

Two Brothers Brewing

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2013 2:53 AM

Notes:

Author:

mbergins

Boil Size: 6 Gallons

Boil Time: 80

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 2:21 AM

Notes:

Author:

stephen.h.irving@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 10:47 PM

Notes: Not-Quite Amber Waves of Grain

5 gallons
OG 1.044
FG: 1.012
IBU: 25
SRM: 4
ABV: 4.2

-Mash @ 152 for 60 minutes
-Vorlauf until clear
-Sparge @ 170 to attain volume
-Boil for 60
-Ferment @ 68 deg
-Carb @ 2.8 volumes

Author:

JMcK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 5/30/2014 4:12 AM

Notes:

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 1:04 AM

Notes:

Author:

LaOnda70

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.209

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2014 3:59 PM

Notes: 'Bamberg Rauch' maltextrakt (Weyermann®), liquid, 4 kg

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2016 7:36 PM

Notes: 3 packets of 34/70.
ferment at 60F.

Author:

liriodendron

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 140g

Creation Date: 2/6/2017 4:09 PM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 9/28/2018 3:19 PM

Notes: 15ml 80% lactic acid before mash

10ml 80% lactic acid after mash

Kettle soured with L. plantarum

Split batch

5kg sour cherries to half
3kg redcurrant and 1kg gooseberrries to other half

Author:

LTS1681

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.93 bar

Creation Date: 3/14/2021 7:44 AM

Notes: Translated from Cloned/Copied Recipe.

The amount of mash and rinse water you should use depends on the equipment and the method you brew. As an estimate, we can say that you can use 20 l of mash water and 13.3 l of rinsing water for this beer. Some brewing machines (eg Speidel Braumeister) may require larger amounts of mash water. Always check the manual on the equipment you use.

Mashing at 65 degrees for 75 min. Mash at 77 degrees for 5 minutes if you have the opportunity to increase the temperature in the mash.

Cool to 15 degrees before pitching yeast.

Fermentation at 16 degrees until storm fermentation begins to decrease (typically after 3-5 days). Then increase to 20 degrees and keep the rest of the fermentation period (a total of 14 days).

Author:

ScubaPadi1958

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/22/2021 5:04 AM

Notes: The High Krausen Dry Hop was done at Day 2 of the Primary Ferment.

The liquor was Conditioned for 14 days in Secondary Ferment.

The two Dry Hops were done at the last 7 Days and last 3 Days while in the Secondary Ferment.

This beer had turned out to be a very nice, light drinking IPA.