Homebrew Beer Recipes | Page 3791 | Browse 325,000+ at Brewer's Friend

Author:

Bay Brewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 66

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2018 7:04 PM

Notes: Use 1/2 dry hop pellets on day 14, the other half on day 18.
Keg on day 25.

Author:

Timo_Brews

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2024 1:05 PM

Notes: Water adjusted to Burton on Trent:
6.12 grams gypsum
1.91 grams NaCl
1.01 grams Epsom salt

1.0 gram ascorbate
0.5 whirl floc tablet
2.2 grams yeast nutrient

Mash in at pH 5.1-5.3 with lactic acid

Note hop stand for 20 minute steep before cooling

Ferment at 60F

SG 1.066

Pitch 2 packets of dry 34/70 at 60F

At high krausen, add the dry hops to the fermenter

After krausen drops, heat to 66F for 2 days, SG at time of raising temp was 1.016.

Then drop temp to lagering temps and hold 2 weeks, add gelatin to fine beer during this time...

Keg and DRINK it.

Version 2, no hops at boil. Add 28 grams of Amarillo at high Krausen with the other hops. Only hop stand and krausen hopping. Hop added 1 day post yeast pitch. This has a lot less hop bite and more citrus and fruit.

FG 1.014, for an ABV of 6.8%

Author:

Krit666

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 2.8

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: 8/9/2023 5:54 AM

Notes:

Author:

Demir Bira

Boil Size: 6.71 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 10.1 psi

Creation Date: 9/17/2022 11:23 PM

Notes: This is my own recipe that I came up with. Tastes amazing! The bitter taste at first complements the sweet hoppy taste that hazes leave in your mouth. Decided to name into New Western IPA. New from New England IPA and Western from West coast IPAs. As this beer has the bitterness and the crispiness of a West Coast IPA but also has the distinct sweetness and the haze of New England IPAs.
Used the wrong hop during dry hopping. Used Simcoe instead of Nelson. Will use Nelson in the next batch.

Author:

Boil Size: 45.02 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 28

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2022 12:47 PM

Notes: MACERADO DOBLE

Primer macerado con 23 kg de pale, normal con mash out

Guardar toda la "primera prensada" en la olla de hervido, sacar el bagazo y poner los 2 kg que quedan, 5 kg de pilsen y el carapils

Segundo macerado con la primera prensada, al final agregar el resto de las maltas, macerar 30 min y hacer mash out con la avena

En el hervido faltando 15 min agregar la lactosa y corregir la densidad con azúcar

La receta original llevaba 1 kg de lactosa pero me olvidé de comprarla

Author:

Ben Hammond

Boil Size: 69.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 11/25/2021 7:33 PM

Notes: Strip water!!!

Author:

BrianWB

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 8/9/2021 3:53 PM

Notes:

Author:

Craigerrr

Boil Size: 13.9 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

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: 5/25/2020 9:56 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2020 3:50 AM

Notes: 4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

Author:

40 Pint Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2018 3:02 PM

Notes:

Author:

carolnsteve

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

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: 2/28/2016 3:22 PM

Notes:

Author:

Travis357

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2018 9:50 PM

Notes: CITRATRONIC: TANGERINE IPA
February 8th, 2017 // By Wes // Recipe of the Month // View Comments
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Hello again, and welcome to Great Fermentations’ Recipe of the Month blog! This month, we will be looking at our recipe development process and applying it to a popular commercial beer, Citradelic IPA from New Belgium; we are calling our recipe Citratronic Tangerine IPA!

Clone recipes are very popular for home brewers to brew because they already have a good reference point of what the finished beer is going to turn out like. Even if it isn’t exact, a clone recipe should make a beer that is in at least the same vein as the commercial example it is attempting. In developing clone recipes, you often have to consider beer style guidelines, ingredients and the availability of those ingredients, what ingredients are used by the commercial brewery, what you are going for in a beer recipe, and how you are going to get there. While clone recipes exist out there on the internet, they can be of dubious quality, use odd measurements that nobody would actually use (11.32 oz of a grain…really?), or make a good beer that is just so far removed from the original as to really not be a clone.

citradelic-tangerine-ipa-recipe-blog-pinWhen we develop recipes here at Great Fermentations, we do look at what others have tried when cloning commercial beers, as well as look at tried and true sources, such as the AHA’s Zymurgy magazine, as well as BYO (Brew Your Own) magazine. When it comes to making our clones, it is sometimes prudent for us to prioritize ingredients and change amounts of grains and hops to still make the best and closest possible beer to the original without using so many ingredients as to make the beer prohibitively complicated and/or expensive. In addition to this, in the interest of easy packaging, we sometimes round hop or grain amounts up or down to make even ounces or pounds, or reduce the amount of hop types in a beer. For example, in doing research for this Citradelic IPA Recipe, the brewery’s page lists a whopping ten different kinds of hops! Not only that, but we have been going through a bit of a dry spell with one of those hops, Galaxy, in particular (which will hopefully be alleviated in the coming months with the Southern hemisphere hop harvest around the corner).

To get around this, reduce cost on our beer, and still create a delicious beer that lives up to the commercial example, we will use five hop varieties and vary them enough, with whirlpool and dry hops, so that the same illusion of a world of hops is present in the final beer. The breweries web page gives an ABV of 6.0%, with only pale malt and caramel 120L used. Easy enough! We put these grains in Beersmith with our equipment profile and dial in the different X-factors to match the beer stats listed by the brewery. Also, we will replace the “tangerine infused orange peel” mentioned on the brewery’s website with tangerine peel.

Ready to brew this one? Let’s give it a try!

CITRATRONIC TANGERINE IPA RECIPE (FOR FINAL VOLUME OF 5.5 GALLONS)
Specs
Estimated O.G. = 1.063
Estimated F.G. = 1.0.17
Estimated ABV = 6.1%
Estimated bitterness = Around 55 IBUs
Estimated SRM: 9 – 10

Grain Bill
13 lbs. 2-Row Brewer’s Malt
0.5 lb. Crystal 120L Malt

Hops
0.5 oz Nugget pellet hops (13% AA), added at the beginning of the 60 minute boil.
1 oz tangerine peel, added with 10 minutes left in the boil.
1 oz each: Chinook, Citra, Mandarina Bavaria and Simcoe pellet hops, added at flameout during whirlpool. Alternately, you can cool the wort down to 180F before adding hops and allowing to steep for 30 minutes.
1 oz each Citra and Mandarina Bavaria, added as a dry hop. Allow 7 days contact time.

Yeast
2 packs (or make an appropriate starter) of Wyeast 1332 Northwest Ale yeast, White Labs WLP041 Pacific Ale, 1 can of Imperial Organic Yeast A15 Independence, A18 Joystick. or 1-2 packs of dry BRY-97 yeast.

Brewing Process

Mash at 149-151F for 60 minutes. A mash-out at 168-170F for 15 minutes is recommended, but not necessary. Drain, sparge, and proceed with a 60 minute boil.
Chill to 66-68F and pitch yeast. Ferment at 66F for two weeks. For dry hopping, you can either add dry hops directly to the primary fermenter after primary fermentation is complete, or transfer to secondary and add dry hops. Allow 1 week of contact time before bottling or kegging.

Author:

Mmmbeer82

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2017 5:45 PM

Notes:

Author:

Kendomondo

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.7

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: 10/12/2017 9:34 AM

Notes: 2 grapefruit and 2 oranges, zest and juice added with protofloc at 10 minutes from end of boil.

Author:

AlexB

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 10:49 PM

Notes: BVG-241 White Labs 001; WYeast 1056 Sierra Nevada
Карбонизация 7г/л

Author:

Lorimar24

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 7:17 PM

Notes:

Author:

Mario D

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: 1.5

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: 4/12/2017 5:14 PM

Notes:

Author:

AndreaOne

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 3.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2017 8:43 AM

Notes: 25 gr adha + 10 m
25 gr enigma +10 m
10 gr cascade +10 m

Author:

Brewstore

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

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: 3/14/2017 7:33 PM

Notes:

Author:

Jenberg

Boil Size: 62 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 4:13 PM

Notes: 11.4 kg Muntons Pale Ale EBC 4.4-6.6
0.7 kg >Det er IKKE wheat malt, but torrified wheat (EBC 4,7)
0.7 kg United Kingdom Crystal 60L

Skal gjære denne batchen med WLP095 (Burlington Ale)

Satser på å ligge rundt 21'C under gjæringa, men pitcher ved 18'C (trur eg).