Homebrew Beer Recipes | Page 721 | Browse 325,000+ at Brewer's Friend

Author:

OTB Bike Brewery

Boil Size: 57.6 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

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: 8/25/2014 9:10 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:

Greg Dunning - Beer Stalin

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.71 bar

Creation Date: 6/5/2022 6:21 PM

Notes: Equipment Evolution
Blichmann 50l is the mash tun, with the new original false bottom, because the malt bill is too big for the Robobrew. We can also do a step mash with Blichmann 50l.

Robobrew is our boil kettle because his capacity is 30 litres and that is our wort volume going into the kettle AND he fits perfectly under the Blichmann 50l for a gravity transfer.

Mash water just clears the false bottom at 19 litres, so we are adjusting the mash water to 20 + 3 x #kg in mash = 44 litres.

We will adjust sparge water accordingly to get 30 litres for the boil.

Left over last runnings can be used for a low alcohol beer second beer with another yeast (Session IPA??).

I will be surprised if my final gravity is 1.015 since I have very high attenuation in most of my beers and I really want a dry finish to follow the Trappist style exactly. So, I am OK with with the ABV estimate of less than 9% because I will probably hit that in the final product.

Mash schedule following Duvel model from "The Secrets of the Master Brewers", p. 151.

Author:

Pickett

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2019 3:11 AM

Notes: SMaSH beer. The orange/citrus from the Amarillo REALLY comes through nicely and matches the color from the M.O. malt.

Overall, it's a really nicely balanced beer.

I increased the dry hops from 2oz to 4oz. to try to add a little more hop aroma. (4/22/2023)

Author:

Old Standby Brewing

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/24/2018 11:48 PM

Notes: Blue Ribbon Winner at the KLCC Brewfest in Eugene, Oregon out of 25 IPA entries. Extremely well-balanced Rye IPA. Citrusy notes of grapefruit & tangerine mixed with rye spiciness. Very tasty!

Author:

DerbyshireNick

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 12:29 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 1/16/2016 12:01 AM

Notes:

Author:

Boil Size: 485 Litres

Boil Time: 60

Boil Gravity: 1.06

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: 6/19/2015 9:52 PM

Notes:

Author:

Justin Hladky

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 10:39 PM

Notes:

Author:

rgrosholz

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.25

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: 12/18/2014 1:31 AM

Notes: Fermented at 67 F to 1.023, then pitched 800 ml of WLP001
Consider 007 as primary yeast to get better attenuation.

Author:

BEERngineer

Boil Size: 30.7 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2015 8:04 AM

Notes:
Mash in at 155° F (68° C) and hold for 60 minutes. Mash out at 170° F (77° C).

Wyeast No. 1764 Pacman ale yeast, 3L starter

Primary fermentation: 8 days at 65° F (18° C)
Secondary fermentation: 14 days ay 70° F (21° C)

Forced CO2 to carbonate (2.4 vol)

Tsunami IPA NHC 2011

Author:

matt2312

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 7:34 PM

Notes:

Author:

rodfon

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 4:19 PM

Notes: Perfil de Fermentação: 12 graus até 18 graus

Author:

Olvesen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukker

Priming Amount: 8

Creation Date: 4/23/2017 4:36 PM

Notes: Jeg har brukt fersk aprikos som ble hakket i biter, kokt og most til purè.
Denne ble så fryst, tilsettes etter stormgjæring.

Synes 800g gir en balansert smal av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g purè.

Author:

Hawkbox

Boil Size: 52 Litres

Boil Time: 80

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 3

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: 11/22/2018 2:32 AM

Notes: Based on the recipe Sierra Nevada provided as a fundraiser for the Camp Fire. AHA did a 5 gallon recipe here but my math says more dry hops.

https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-resilience-ipa/

Author:

Leatherwood Beer

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 60

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: 6/12/2019 6:20 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2020 6:36 PM

Notes:

Author:

CrazyDave68

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 9/4/2021 1:26 AM

Notes:

Author:

PsychDoc

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2013 4:04 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.056

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: 6/29/2016 1:31 PM

Notes: Idea from "The Perfect Pint" blog.
1st batch used Columbus for bittering as I had some lying around that needed using.

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).