Juicy Double IPA Homebrew Recipe & Brewday (with Idaho Gem, Zenia, & Mosaic)

This Double IPA recipe turned out great after some time. In the beginning it definitely tasted like a banana homebrew but a month (give or take a few days) in, it’s great!

If you decide to make this and end up with as high a gravity as I did, PLEASE AGE IT FOR A MONTH! The review will come out sooner than later but we seriously had to wait a month to get the banana phenols in line. It turned out great in the end but needs some time to age with that much alcohol.

If you noticed that we mentioned that it was May in the beginning in of the video, we waited this long to make sure it tasted OK before subjecting any of you fine people to the recipe. I would never intentionally steer you in the wrong beer-rection 😉

Equipment:
Brew in a Bag bag: https://amzn.to/2TnKD7b
Dark Star Burner: https://amzn.to/3bFZLTC
Big Mouth Bubbler Fermenter: https://amzn.to/2yfaqa8
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t

RECIPE

Brewfather link: https://share.brewfather.app/JXXyRUHLvZFssz
Beer smith link: https://beersmithrecipes.com/viewrecipe/3113382?&doid=5ef7f12b3e5b8

Double IPA

7.4% (actual 10.5% yikes!) / 18.5 °P

Recipe by
Flora Brewing

All Grain
BIAB (No sparge)
Batch Volume: 5 gal (actual 4.5% ish)
Boil Time: 60 min

Mash Water: 6.5 gal
Pre-Boil Gravity: 1.069 (Actual 1.064)

Vitals
Original Gravity: 1.076 (Actual 1.085)
Final Gravity: 1.020 (Actual 1.004)
IBU (Tinseth): 67
Color: 5.9 SRM

Mash
Temperature — 152.6 °F — 45 min

Malts (12 lb 12 oz)
10 lb (78.4%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
2 lb (15.7%) — Briess Wheat White Malt — Grain — 2.3 SRM
8 oz (3.9%) — Cargill (Gambrinus) Honey Malt — Grain — 25 SRM
4 oz (2%) — Briess Caramel Malt — Grain — 10 SRM

Hops (6 oz)
1 oz (39 IBU) — Zenia 12.5% — Boil — 60 min
1 oz (14 IBU) — Idaho Gem 12.1% — Boil — 10 min
1 oz (14 IBU) — Zenia 12.5% — Boil — 10 min
1 oz — Idaho Gem 12.1% — Dry Hop — day 1
1 oz — Zenia 12.5% — Dry Hop — day 1
1 oz — Mosaic (Cryo) 22% — Dry Hop — day 1

Yeast
1 pkg — Lallemand Nottingham Yeast

Fermentation
Primary — 68 °F — 14 days

Recipes

Products You May Like