All-grain Homebrew Beer Recipes | Page 992 | Browse 225,000+ at Brewer's Friend

Author:

Unstable404

Boil Size: 1150 Litres

Boil Time: 70

Boil Gravity: 11.5

Efficiency: 75

Mash Thickness: 4.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 5:46 PM

Notes:

Author:

Vader ipa

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.4

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: 5/4/2021 9:03 PM

Notes: Mid to high 60's for 3 days, then increase to low 70's to finish.

Author:

Wolf Pack Brewing

Boil Size: 37.63 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 72

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: 12/23/2020 4:46 PM

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:

NathanUK

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.6 bar

Creation Date: 10/30/2020 11:04 AM

Notes:

Author:

BCole

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/27/2019 10:25 PM

Notes: Single Infusion mash @ 154° F for 60 m. Add Midnight Wheat with 10 minutes remaining for color adjustment with scant roast impression. Calculate mash pH with base malts only. Target Mash pH- 5.3.
BIAB, full volume mash technique. Chill wort to 50° F. Aerate through shaking or oxygen. Pitch slurry or equivalent fresh generation yeast. Hold initial fermentation temperature at 50° F for five days. Ramp up 5° F every 12 hours to 65° F thereafter. Hold at 65° F for five days, taste fermented beer to confirm terminal attenuation and desired flavor profile. Crash beer to 34° F, decreasing 5° F every 12 hours. Hold at 34° F for five days. Rack chilled beer to keg, add heated gelatin solution (1 tsp finings/1 cup water @ 150° F) on top of racked beer. Let settle for 12 hours, then burst carbonate at 30 psi for 36 hours. Drop serving pressure to 10 psi thereafter.

Author:

Casitadegrimes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

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: 2/4/2019 3:44 AM

Notes: coffee beans only left in for about 2 days

with everything added, the ABV came to about 10%

Author:

Brady Smith

Boil Size: 8.25 Gallons

Boil Time: 80

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2018 3:21 PM

Notes: After pulling decoction but before heating, ensured main mash was at 156* to continue conversion.

Pitched ~400ml thick slurry of 34/70 from all barley American Lager racked 7 days before.

Mash-In: 12:55pm // Pre-Boil Kettle Full: 3:35pm // FO 5:22pm

Previous identical/similar iterations won medals:
Gold: 2019 First Coast Cup (18 entries)
Silver: 2017 NHC First Round
A few others I don't recall

Author:

Mark D Pirate

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.41

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2018 6:30 PM

Notes:

Author:

jean-marc

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.31

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 1:55 AM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.25

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: 9/27/2017 8:54 PM

Notes: Cane Sugar in fermetables is in the form of 1.18lbs of Abuelita Mexican Chocolate

Author:

Adam Smale

Boil Size: 3.88042 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 8/18/2012 10:37 AM

Notes:

Author:

Sam Kornstein

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 30

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Priming sugar

Priming Amount: 5oz

Creation Date: 2/23/2017 11:07 PM

Notes: Bring 2.5 gallons of water to 130 degrees. Add grains to mash tun to attain a temperature of 122 degrees (30 min).
Slowly adding boiling water to bring the mash to: 134 degrees (20 min), 150 degrees (30 min), 158 degrees (10min).
Add heat to raise temperature to 170 degrees.
Sparge with 3 gallons of 170 degree water.
Bring wort to a boil
Add 1 oz Northern Brewer 9% AAU hops (@90 min)
Add 0.75 oz Cascade 5.5% AAU hops (@15 min)
Add 0.25 oz Saaz 3.5% AAU hops (@3 min)
Cool wort to 70 degrees
Pitch WYeast California Lager Yeast 2112

Author:

Ianm62

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 7:37 PM

Notes:

Author:

bira delisi

Boil Size: 30 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 11:43 AM

Notes:

Author:

te4336

Boil Size: 7.3 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: Spunding

Priming Amount: N/A

Creation Date: 10/25/2016 9:10 PM

Notes: Gather enough wort until you have approx 7 gal of wort. Boil for 90 minutes. Cool as close to 46 degrees as possible. Ferment at 48 degrees until terminal gravity is close to being reached and then raise fermenter temp to 60 degrees for Diacetyl rest. Keg and lager at 33-35 deg for 8-12 weeks.

Took 1st place for European Dark Lager at 2016 Sowers Cup

This beer was lighter than a typical Dunkel even though the malt flavor was great. Darkened with 1oz of Sinimar at the end of the boil but you can do the same thing with some cold pre-steeped debittered Black malt as well.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 12/23/2015 5:35 PM

Notes:

Author:

Joiski

Boil Size: 200 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 2.2

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: 8/5/2015 11:51 PM

Notes: 25.07.2015 Brewday (15.9°Plato bei 25°C)
Aromahopfen 20' mitgekocht, aber zwischen 74-80°C
03.08.2015 Umschlauchen bei 4°Plato
04.08.2015 Dryhopping
09.08.2015 Abfüllen
15.08.2015 kühlschrank

Author:

SpencerG11

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 3:38 AM

Notes: ferment at 63F for 36 hours then let free rise to 66F and cap there for duration of fermentation.

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 50

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: Cane Sugar

Priming Amount: 15g

Creation Date: 1/30/2015 6:50 PM

Notes:

Author:

"Stino" Iacopelli

Boil Size: 5.85209 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

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: 5/7/2011 4:11 AM

Notes: Kept on pressure for the most part following kegging.
Was fighting cold ambient temperatures during mashing, which probably helped with the overshooting of the starting mash temperature.
Had trouble with cooling the wort because I couldn't get water through hoses. In the future, I will be storing my hose inside the house during the winter.

Entered into 2011 NHC: 37 (High score was 42, average 31.9)
Entered into 2011 Champion of the Pint: 37.5 BRONZE MEDAL