Chico Home Brew

Category: Recipes

  • Annie’s Sandy Beaches Cold IPA

    Annie’s Sandy Beaches Cold IPA

    Recipe: Annie’s Sandy Beaches Cold IPA Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts. 

    ANNIE JOHNSON Sep 26, 2023 – 3 min read

    This cold IPA recipe relies on some lighter extracts, flaked rice, and a shot of hop extract to minimize the hop mass in the kettle. For much more about brewing this style with a partial mash, see Cold IPA, Extracted: It’s a Cold Snap. 

    EXTRACT

    Batch size: 5 gallons (19 liters)
    Brewhouse efficiency: 72%
    OG: 1.062
    FG: 1.009
    IBUs: 51-ish
    ABV: 6.9% 

    MALT/GRAIN BILL

    6.4 lb (2.9 kg) pilsner liquid malt extract (LME)
    2.2 lb (1.5 kg) clarified brown rice syrup 

    HOPS SCHEDULE

    3 ml HopShot at 60 minutes [30 IBUs]
    0.5 oz (14 g) Citra at 10 minutes [9 IBUs]
    0.5 oz (14 g) Centennial at 10 minutes [7 IBUs]
    0.5 oz (14 g) Citra at flameout/whirlpool [3 IBUs]
    0.5 oz (14 g) Amarillo at flameout/whirlpool [2 IBUs]
    2 oz (57 g) Nelson Sauvin at dry hop 1 oz (28 g) each Citra and Mosaic at dry hop 

    YEAST

    Fermentis SafLager W-34/70 or similar 

    DIRECTIONS

    Bring 5.25 gallons (20 liters) of water to a boil, then turn off the heat source. Add the LME and rice syrup, stirring often to dissolve and avoid scorching. Boil for 60 minutes, adding hop extract and hops according to the schedule. After the boil, add flameout hops and stir to create a vortex, allowing 5 minutes to steep. Chill to about 55°F (13°C), aerate, and pitch the yeast (2–3 packets of dried yeast or a healthy starter). Ferment at 55°F (13°C) the first day, then allow free rise to 65°F (18°C). When the gravity has dropped to about 1.013—about 7 days in—rack off the trub into a sanitized keg or other pressure-safe vessel, add dry hops, and attach a spunding valve or set the tank to pressurize to 14 psi. Remove dry hops after 4 days. When fermentation is complete and gravity has stabilized, crash to near-freezing and add gelatin finings, keeping the pressure at 14 psi. Once clear and carbonated, in 5–7 days, transfer to a serving keg or bottle, and enjoy! 

    BREWER’S NOTES

    Cold side: If you don’t have a spunding valve, keg, or pressurized fermentor, you can use buckets or carboys. Just rack to secondary before dry-hopping. Clarity is a virtue here. Be careful to minimize any splashing to avoid oxygen pick-up, purging your vessel with CO2 if possible.

  • Burley Oak J.R.E.A.M.

    Burley Oak J.R.E.A.M.

    This recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.

    ALL-GRAIN

    • Batch size: 5 gallons (19 liters)
    • Brewhouse efficiency: 72%
    • OG: 1.083
    • FG: 1.034
    • IBUs: 5
    • ABV: 6.4% (pre-fruit)

    MALT/GRAIN BILL

    • 9.2 lb (4.2 kg) pilsner
    • 1.6 lb (726 g) white wheat malt
    • 1.4 lb (635 g) flaked oats
    • 12 oz (340 g) acidulated malt

    HOPS & ADDITIONS SCHEDULE

    • 2 lb (907 g) lactose at 60 minutes
    • 0.25 oz (7 g) Sterling at 45 minutes [5 IBUs]
    • 5–10 lb (2.3–4.5 kg) fruit (see below)

    YEAST
    Omega OYL-605 Lacto or preferred Lactobacillus strain or blend Fermentis SafAle US-05 or similar

    DIRECTIONS
    Mill the grains and mash at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 15 minutes, then cover the kettle and allow the wort to cool to 100–110°F (38–43°C). Pitch Lactobacillus and hold the temperature between 90–120°F (32–49°C) for 18–24 hours, until pH has dropped to between 3.1 and 3.4. Then boil for 60 minutes, adding lactose and hops according to the schedule. Chill to 68°F (20°C), aerate well, and pitch the ale yeast. Ferment at 72°F (22°C) until the beer is 75 percent attenuated—i.e., at about 1.046—then add the fruit. Once fermentation is complete, crash to 34°F (1°C), condition 3 days, then rack to secondary. Condition until ready to package and carbonate.


    BREWER’S NOTES
    Plug your desired fruit into this recipe or go with 1 gallon (3.8 liters) of fresh carrot juice. To evoke carrot cake, consider adding 1 lb (454 g) of dark brown sugar to the boil plus about 0.25 oz (7 g) vanilla beans and 2 cinnamon sticks to secondary for 5 days.

  • Recipes

    Recipes

    Building your own recipes is a fun way to expand your brewing horizons, and identify your favorite flavors. However, if you want to clone a commercial brew or make a certain style you can stick to a pre-formulated recipe. The Home Brew Shop has many recipes to reproduce your favorite styles. In addition, many brewers have been kind enough to share their own recipes!

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  • Brewing 101: A Simple Guide To Extract Brewing

    Brewing 101: A Simple Guide To Extract Brewing

    Brewing your first batch of beer doesn’t have to be complicated. The key to a successful brewing session lies in planning and cleanliness. In fact, with simple equipment and a few short steps you can be enjoying your own homebrew within a couple weeks! 

    (more…)