Homebrew Beer Recipes | Page 2031 | Browse 325,000+ at Brewer's Friend

Author:

a6asics

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 9:14 PM

Notes:

Author:

Boil Size: 14.71 Litres

Boil Time: 30

Boil Gravity: 1.058

Efficiency: 78

Mash Thickness: N/A

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: 1/11/2023 10:06 AM

Notes:

Author:

Fronsklu

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 23.4

Efficiency: 85

Mash Thickness: 1.2

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: 3/9/2022 6:11 PM

Notes:

Author:

Sunfire96

Boil Size: 3.65 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2022 1:50 AM

Notes:

Author:

brewingandredwings

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 11/19/2021 7:23 PM

Notes:

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: 3/14/2021 11:35 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:

ScubaPadi1958

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 8/10/2020 2:09 AM

Notes: Add 4 ozs Lactose at last 10 minutes of boil
Add 4 pounds of Pureed and Pasteurized Frozen Strawberries to secondary. Condition for 3 to 4 weeks

Author:

Garethliam

Boil Size: 1.9 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2018 3:24 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2018 7:08 PM

Notes: ♦ BREW DATES: TBA
Date: Brew Day • 04.08.18
Gravity End of Boil (OG) • 1.78
Gravity (FG) • 1.020
Date: Pitch Yeast Day • 04.08.18
Added Gelatin 04.28.18
Date: Keg Day • 04.30.18
Drafted Who’s House • Dan

♦ SESSION NOTES: Kalyke Blonde - Jim made a yeast starter 1 quart. We put a total of 6 gallons in the fermentor. It overloaded and clogged the vent. Made a mess. This was a great tasting beer!

An award-winning blonde ale with its easy-drinking, slightly malty, and clean qualities, the Kalyke Blonde is a recipe by Scott Strain and Bobby Kros that was created for the Sower’s Cup competition in 2015. The two gentlemen took home Best of Show with this simple, yet complex ale. The addition of rye grains gives this beer crisp and spicy aspects, while the customary Belgian yeast showcases the traditional, yeast-forward characteristics of Belgian ale.

The name Kalyke comes from a retrograde irregular satellite of Jupiter. This Belgian specialty ale certainly lives up to its name, representing itself at the Sower’s Cup as a beer that is truly out of this world. The Kalyke blonde ale was featured in the Jan/Feb 2016 issue of Zymurgy.

https://www.homebrewersassociation.org/homebrew-recipe/kalyke-blonde/

DIRECTIONS
Mash at 152° F (67° C) for 45 minutes. Mash out at 170° F (77° C).

Pitch yeast at 68° F (20° C) and let free rise to 72–74° F (22–23° C).

Partial Mash Recipe
Mash 2 lb (0.9 kg) Pilsner malt and 2 lb rye malt with 1 lb (0.45 kg) flaked barley at 152° F (57° C) for one hour. Drain, rinse grains, and dissolved 10.75 lb (4.88 kg) Pilsner malt extract syrup and sugar completely in wort. Top off with reverse osmosis water to desired boil volume and proceed with recipe as above. Color will be slightly darker (4.2 SRM) with partial mash recipe.

♦ Supporting Documents : YEAST COMPARISON
http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/?shared=email&msg=fail

♦ Yeast Starter
3 cups boiling water. Add 1 cup DME to boiling water for 10 minutes. Sanitize everything and pour in Pyrex. Transfer to ice bath and cool to room temp 70°. FG: 1.040 Stir plate 24-48 hours or Swirl occasionally.

♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose.
Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
•Fitter Hoppier AG - American IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Tempe Closet Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 12.9

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 3:34 PM

Notes:

Author:

Bill York

Boil Size: 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2011 8:28 PM

Notes:

Author:

Eddyline NZ

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: 3

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: 11/2/2016 9:40 PM

Notes:

Author:

Quique Torres

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 9/7/2016 4:36 PM

Notes:

Author:

ktdumont

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 10:04 PM

Notes: 90 min boil.

Steep flameout hops for 10 minutes before chilling

Author:

freedomfrst

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.1

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: 11/9/2015 9:47 PM

Notes:

Author:

RemiV

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 63

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: 11/7/2015 10:03 PM

Notes: Whirlpool for 5 minutes, hop stand for 10 minutes with 1 oz Galaxy. OG=1.076 Cold crashed @35*, on 11/09 pm.
Added boiled H2O,cooled to 70* on 11/09 @1930, to bring volume to 5 gallons.
G=1.030 on 11/12/15, 11/13, 11/14.
Transferred to secondary 11/14. Dry hopped on 11/16, 2.75 Galaxy. Dry
hopped for 16 days. Transferred to
Corny keg on 12/02. Back into the cooler @35*. Began carbonation on 12/09 @1530. Bottled remaining on 022816.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 3:38 AM

Notes: OG 1.072
FG 1.012
ABV 7.88%

Author:

Jørgen Osnes

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

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: 7/7/2015 7:06 PM

Notes:

Author:

nicboily12@gmail.com

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.5

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: 2/19/2015 1:31 AM

Notes: Gypse. 3 gr
Chlorure de calcium. 1 gr
Sel. 1 gr

OG. 1064
Racked. 1016
Final. 1010

Author:

AhDunno

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Bottle prime corn sugar.

Priming Amount: 4g per bottle

Creation Date: 2/14/2015 7:16 PM

Notes: Pitched yeast at 22 degrees.
Brewed 16 Feb 2015.