Homebrew Beer Recipes | Page 8307 | Browse 325,000+ at Brewer's Friend

Author:

Mailbox Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.45 bar

Creation Date: 9/8/2020 11:07 PM

Notes: Ended up too dark for what I was after, seeking a nice dark red, more brown. With my malt profile also expected it to shine, however has dominated by hop bitterness. Still quite drinkable only early days just kegged.

Author:

jderekj7

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.29 psi

Creation Date: 5/15/2024 5:56 PM

Notes: Northern Brewer: "Double IPA, Fermentation Range: 60 - 73 F,
OG: 1.074, (FG: 1.011, 84% Apparent Attenuation), SRM: 7,
IBUs: 88, ABV: 8.3%"

Omega Yeast OYL-406 Little DIPA Yeast, optimum temperature 65 - 72 degF, Northern Brewer optimum temperature 60 - 72 degF.

NB: “Little DIPA is a Thiolized version of the 'Conan' strain DIPA Ale, widely used for DIPAs & NEIPAs. Little DIPA pairs its signature pear ring & apricot aromas with robust thiols & boosts your hoppy beers. Expect no diacetyl production. Similar to Omega's + Series yeast (formerly called DKO Series) Little DIPA is engineered to knock out the formation of diacetyl before it even starts.”

After the boil, begin whirlpool, add hops (4 ounces Citra) and let rest for 30 minutes before chilling. Chill to about 78 degF, transfer to CF5, finish cooling to about 65degF, aerate, & pitch yeast. Ferment @ 68degF for 7 to 10 days (until primary fermentation is complete) then cool to 55degF, dump yeast (when settled). Add dry hops (2 ounces Citra) and let sit for 4 to 6 days total (2 - 3 days at 55 to 57degF, 2 - 3 days cold crash at approx. 35 to 37degF) before kegging.

Lawson’s Finest Liquids Double Sunshine Clone
[Brew Your Own] Step by Step (All Grain)

“Mix the crushed Vienna, flaked oats and caramunich type malts into 2 gallons (7.6 L) water to achieve a mash temperature of 152 °F (67 °C) then hold at this temperature for 45 minutes. Rinse the grains with 2.5 qts (2.4 L) hot water, add liquid extract and bring to a boil. Top off kettle to 6.5 gallons (25 L). Boil for 60 minutes, adding the hops as instructed and the corn sugar with 10 minutes left in the boil. After boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68 °F (20 °C). Ferment at 68 °F (20 °C) for one week. Cool to 55 °F (13 °C) to settle yeast. Dump the yeast from the bottom of fermenter, or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit on for an additional four to seven days at 55–57 °F (13–14 °C). Rack into a keg, or into bottles with priming sugar.

Tips for Success:
Having a strong and healthy fermentation as well as following good practices during downstream beer handling are key to trying to replicate a beer like Double Sunshine IPA. Be sure to run a clean fermentation and you also need to make sure oxygen has no chance for uptake post fermentation.

Make a yeast starter a day ahead of your brew day to generate a healthy population of yeast before pitching. Visit https://byo.com/yeaststarter for more information about making a yeast starter, as well as a table for recommended starter sizes for a variety of worts. Visit www.mrmalty.com for a useful pitching rate calculator.

Hop compounds are also especially sensitive to oxidation and their flavors diminish quickly when exposed to oxygen, so make sure you are either flushing the receiving vessel with CO2 or using a closed transfer system when you transfer your beer from vessel to vessel.

Sean Lawson advises homebrewers to “determine if you have hard or soft water. I recommend John Palmer’s How to Brew for reference. If you have hard water, then cut by at least half with distilled or reverse osmosis (RO). With soft water, a basic guideline for IPAs would be to add equal parts gypsum and calcium chloride to bring total calcium content over 50 ppm.” If you homebrew with a water source that is chlorinated, one Campden tablet in 20 gallons (76 L) of water (left overnight) will rid your water of chlorine compounds that can lead to off flavors in your beer.

For all-grain brewers, a handful of rice hulls in the mash may help you if your brew setup is prone to a stuck mash. Rice hulls are a great tool when using moderate to high percentages of gummy grains such as flaked oats.”

Author:

mdgator

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

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: 4/12/2024 9:50 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: 1.25

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: 2/4/2024 7:02 PM

Notes:

Author:

Hooch man2

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: -3.7 oz

Creation Date: 1/31/2024 5:31 AM

Notes:

Author:

jderekj7

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.6 oz

Creation Date: 8/28/2023 1:35 AM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 54.8 g

Creation Date: 8/27/2023 3:58 AM

Notes: Version 2: After one attempt, where I was disappointed by the beet infusion and efficiency, I have modified this, I think this version will hit similar final ABV and flavour with fewer consumables.

This is another no boil, no chill beer with hops tea additions, the bittering hops boiled on the stove in 1L of water and then strained. The hops stand hops in a 1 litre French press. This will yield about 1.5 L which is added after sparge.

Finely shred 1-2kg of peeled beets and add them in to your mash, after dough in. This will add some fermentable sugar, but not enough for us to worry about.

Is this a fruit/veg beer or is this a barley wine, like I f*&%ing care. It is beer with big table wine like characteristics. The beets are going to do more than bring the big rich red in here, they are going to add some teroir along with the nelson.

In the immortal words of Charlie's father in So I Married an Axe Murderer, "Lets get pissed!"

Author:

Dale H

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 3/25/2023 1:58 AM

Notes: Brewed March 25, 2023
Kegged April 9, 2023

HOPS
New HBS (Bear Roots) did not have more Amarillo (for bittering), so substituted Chinook. Also did not have Saaz, so substituted Sterling.

Candi Syrup added at 5 minutes before end of boil.

YEAST
2L starter with one packet of WLP570 (Belgian Golden Ale) as the date was a bit older. First 20 hours or so yielded no bubbling, perhaps because ambient temp was only about 56F. So went to White Labs and got a much fresher WLP550 (Belgian Ale) and added to fermenter.

Put into fermentation chamber at lower end of temperature and raised slowly over the next 10 days or so. Cold crashed for about 5 days (longer than anticipated as I had to replace the kegerator).

ACTUAL NUMBERS:
OG = 1.074
FG = 1.012
ABV = 8.14%

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 1.25

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: 3/19/2023 5:07 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2021 2:19 PM

Notes:

Author:

l-proald@online.no

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 7/18/2016 6:49 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

30 g Appelsinskall, søt, tørket
5 g Ingefærrot, tørket
5 g Kanelstang

Krydderet kokes i de siste 5 min.
2.6 l gjærstarter

Author:

TigerDave

Boil Size: 6.69 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 12.21 psi

Creation Date: 7/22/2020 11:06 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 4/30/2020 5:30 PM

Notes:

Author:

Cameron

Boil Size: 14.55 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2020 3:05 AM

Notes:

Author:

bwook

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 113.4 g

Creation Date: 7/16/2019 7:26 AM

Notes:

Author:

Clint Miller

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4.7 oz.

Creation Date: 1/26/2019 7:04 PM

Notes: Starter Notes:
1L Starter
1.09 Target Gravity
9.1 oz. of DME
End Cell Count of 470 B

Author:

Edwardba

Boil Size: 12.7 Litres

Boil Time: 75

Boil Gravity: 1.075

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2018 10:23 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

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: 9/28/2018 12:45 PM

Notes: way to strong on abv, way to much ginger, boiled a little long and came in at 10.5 abv

Author:

Pumpkin Hill

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 9/27/2018 7:54 PM

Notes: Recipe requires 2X 2L starters with a SG of 1.036 with 7.2 oz of DME for each starter

Author:

MUOIN

Boil Size: 7.8 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 5/13/2018 8:17 AM

Notes: