Homebrew Beer Recipes | Page 8488 | Browse 325,000+ at Brewer's Friend

Author:

FelixJager

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

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: 3/7/2021 9:23 AM

Notes:

Author:

renrez

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 71.2

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 11 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 4/13/2023 6:22 AM

Notes: infused with 4 limes - their juice and zest and then filtered

Author:

Achlys

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: 2.65

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: 3/10/2023 10:17 AM

Notes:

Author:

T-geoff

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/15/2023 6:49 PM

Notes:

Author:

umakemyheadhurt

Boil Size: 9.23 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/4/2022 3:20 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:

Xiua brewery

Boil Size: 47 Litres

Boil Time: 30

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 6/8/2022 4:35 PM

Notes:

Author:

Ambjorn

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.145

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2021 10:57 AM

Notes: lagra minst 4 veckor

Author:

Tapir Brew

Boil Size: 2700 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

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: 10/4/2021 10:29 AM

Notes:

Author:

japa2121

Boil Size: 12.32 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 55

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: 9/27/2021 12:40 PM

Notes: Add .5 gallon spring water during fermentation to lower abv w/to, was 1.077 of in my fermenter, 1.4 gallons of sludge so only yielded 3.6 gallon wort w/ water added 22 oz dme (wheat?)

John added 1.3 oz citra, 1.2 oz centennial, and .5 oz sabro to dry hop 1 week later on oct 2

Oct 6 +1 oz sabro dry hop
Oct 7 Cold crash

After fermentation yielded 4.33gallons, adding .76 gallons and(- 1 cup) at kegging

Oct 9 early afternoon added gelatin(1 cup water)

Kegged 2 o'clock oct 10, added 9.6 cups water
Kegged at 50 psi will turn down

Author:

Boil Size: 26 Litres

Boil Time: 120

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2021 9:04 PM

Notes: 1) Usar agua relativamente blanda, a moderadamente dura. Puede ser moderada en calcio, sodio, carbonato, sulfato y cloruro. Pero nunca debería ser exageradamente alta en sulfatos o carbonatos. De ser necesario, ajustar el contenido de sales para acercarse preferentemente al perfil del agua mas blanda de Edimburgo.

Hacer un empaste muy denso, entre 1,7 a 2,3 L. de agua por kg. de malta para proteger la viabilidad enzimática de las altas temperaturas durante el empaste.

Utilizar preferentemente temperaturas cercanas a 70-72 ºC

Ajustar el pH del empaste a 5.3, aunque el rango 5.1 - 5.4 es aceptable.

Para mayor seguridad, verificar la ausencia de almidón con el test de yodo.

Ajustar el pH del agua de lavado a un valor ligeramente menor a 6 (por ej. con ácido fosfórico grado alimenticio)

Comenzar a lavar el grano por aspersión, inicialmente a 80-82 ºC y cuando la temperatura en el empaste llegue a 75 ºC mantener el agua de lavado en 78 ºC. Recordar que con empastes densos se requieren mayores volúmenes de agua de aspersión y el lavado del grano debe hacerse cuidadosa y lentamente para poder extraer bien todos los azúcares remanentes.

Cocción :
1) Favorecer hervores largos y vigorosos, de 90 minutos de duración o más.

2) Provocar la caramelización del mosto con fuego directo al máximo.

3) Hacer una única adición de lúpulo al comienzo del hervor o antes de los últimos 45 minutos. Si se desea elaborar interpretaciones menos tradicionales o contemporáneas, es posible hacer pequeñas adiciones finales de lúpulo utilizando preferentemente las variedades inglesas Kent Goldings o Fuggle.

Fermentación :
1) Inocular a baja temperatura :

10 ºC (+ tradicional).
15 ºC (contemporáneas).

2) Inocular una gran cantidad de levadura, de acuerdo a la densidad original de la ale y temperatura de fermentación estipulada.

3) Oxigenar el mosto a los valores mínimos requeridos por la levadura.

4) Temperaturas de fermentación :

Tradicional, rango normal: 11-16 ºC . Temperatura límite : 17-18 ºC

Contemporánea, rango normal : 15-18 ºC. Temperatura límite : 18-20 ºC

ARTÍCULOS ADICIONALES
1 tableta Whirlfloc o 1 cucharadita. (5 g) musgo irlandés a 15 min
1/2 cucharadita (2,2 g) de nutrientes de levadura a los 15 min

riture los granos a 152 ° F (67 ° C) durante una hora. Triture a 76 ° C (168 ° F) y burbujee a 77 ° C (170 ° F). Recolecte suficiente mosto para tener en cuenta la evaporación del largo hervor de 120 minutos. Después de una hora, agregue los lúpulos de 60 minutos. A los 15 minutos, agregue 1 tableta Whirlfloc o 1 cucharadita. (5 g) de musgo irlandés y el nutriente de levadura. Después de hervir, revuelva el mosto vigorosamente para crear un remolino y precipitar la masa. Enfríe el mosto a 63 ° F (17 ° C) lo más rápido posible, hágalo pasar a un fermentador, agregue la levadura y oxigene durante 1 minuto con oxígeno puro. Se debe permitir que la fermentación aumente libremente a 67 ° F (19 ° C) durante los primeros 4 días. Luego puede continuar a esa temperatura durante otras 2 semanas, o hasta que se alcance la gravedad terminal. Transfiera a la secundaria (se prefiere vidrio o acero inoxidable), y enfríe a 36 ° F (2 ° C) y déjela en frío durante 2-4 semanas.

Triture a 158 ° F (70 ° C) durante dos horas. Recoja aproximadamente 1 galón (3.8 L) de los primeros ciclos y hierva fuerte en el hervidor mientras recolecta el volumen restante en un recipiente separado. Combine los primeros derrames hervidos con el escurrimiento restante, con el objetivo de un volumen total de mosto de aproximadamente 6.5 galones (24.6 L). Hervir durante 60 minutos, agregando lúpulo según el horario indicado. Enfríe a 16 ° C (60 ° F) y fermente hasta que se complete.

Author:

Wazza

Boil Size: 24 Litres

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: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2013 9:56 PM

Notes: Strike water calculation:
7.1kg at 4oC
18 litres at 75.2oC = 65.5oC for 60 mins.

Author:

kleinsrule

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.02 psi

Creation Date: 2/4/2021 6:45 PM

Notes: Add first round of dry hops after 3 days
Add second round of dry hops 4 days before kegging

Author:

reddogbrewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/17/2020 3:02 AM

Notes:

Author:

Ugly Duck Brews

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2019 3:38 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 3/24/2019 4:23 PM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2019 5:46 AM

Notes:

Author:

Dezertdweller

Boil Size: 23 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

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: 12/15/2018 4:05 PM

Notes:

Author:

VV20

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 4

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: 8/6/2018 8:43 PM

Notes:

Author:

Macphergus

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2018 5:32 PM

Notes:

Author:

ceetwa

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 7:02 PM

Notes: