A crisp and hop-forward IPA featuring floral citrus notes from Cascade and a smooth, herbal bitterness from Perle. Light malt balances the bold hops, making it refreshing yet cozy — an easy-sipping brew with character in every glass.

🍺 IP-eh? Homebrewed IPA RecipeA cozy, hop-forward brew featuring Cascade and Perle hops

What you need:
Dry Malt Extract (Pilsen) 1.25 lb
Grains (50/50 Caramel 10, Carapils) 0.5 cup/ each
Hops (PERLE, CASCADE) 0.5 oz./each
Yeast (US-05) 2g
Star San Acid Sanitizer
3 Gallon Brew Kettle
Grain Steeping Bag
iGulu keg
Big spoon

🔧 Sanitization
1. Mix 0.2 oz Star San Acid Sanitizer with 1 gallon of water in a keg or large container.
2. Soak all brewing equipment in the solution for at least 60 seconds.
3. No need to rinse — just let everything air dry on fresh paper towels.

 💧 Steeping the Grains
1. Pour close to 1 gallon of water into your brew kettle.
2. Place grains in the steeping bag and tie off the top in a knot.
3. Heat the water to 155°F (68°C) — keep it warm but do not boil.
4. Steep the grains for 20 minutes, maintaining 155°F (68°C).
5. Gently remove the grain bag — do not squeeze.

🔥 Boiling & Hops
1. Bring the wort to a boil. Once the first bubbles appear, remove from heat.
2. Slowly stir in the dry malt extract until fully dissolved.
3. Return the pot to medium-high heat and bring to a gentle rolling boil.
4. Once boiling: Add Perle hops and boil for 60 minutes. For a less bitter beer, reduce the boil time to 30 minutes or to your preference.At 2 minutes left, add Cascade hops.

❄️ Cooling the Wort
1. After boiling, remove the pot from heat.
2. Place it in an ice bath in your sink and cover with a lid to prevent contamination.
3. Cool the wort to below 75°F (23°C) as quickly as possible.

🍶 Transferring & Topping Up
1. Once cooled, use a sanitized funnel to pour the iGulu keg.
2. Avoid transferring thick sludge from the bottom of the pot.
3. If the volume is short of 1 gallon, top up with cool water to reach the fill line.

 🧫 Fermentation
1. Sprinkle yeast into the wort (no stirring needed). I used 2g of US-05 American ale yeast.
2. Place it in the iGulu machine and let ferment for 2 weeks at 68°F (20°C).

 🧊 Finishing
 Chill to 3°C (37°F) for 12 hours before serving.

I wanted to create a rich, full-bodied beer using lighter malts. I also wanted to experiment brewing with oatmeal because I heard it produces a creamy and thick beer. That in addition to a handful of chestnuts, which I happened to have on hand, made for what I was hoping would be a very eclectic brew, and I was not disappointed.

Light, but full body. Rich and creamy with a subtle nuttiness, mildly sweet, balanced well and not overly bitter. Some citrus notes crisp it up on the back end. In some ways it’s a bit like an IPA without all the bitterness that turns some people away from them.

1 gallon reverse osmosis water, 1.5 lb light DME, 15-20 chestnuts, 1/4 cup raw sugar, 1/4 lb steel cut oats, 1 vanilla bean, 12-g citra hops pellets, 1-2g cascade hops pellets, 1-2g IPA yeast

Originally inspired by Butterbeer in Harry Potter, I knew there were ways of making buttered beers, but I really wanted to make one that was a standalone beer... I figured why not add some lactose for sweetness, some honey to give it extra carbonation and some butter extract for that buttery smooth flavor?

Crisp and bubbly like a good cider with the mouthfeel of a hefeweizen, this beer is mildly sweet with a smooth butterscotch flavor on the backend

Because most of this is extracts, you can add most of it straight away to the iGulu keg... if, however, you are using hop flowers or pellets, do the following.

⁃ Bring water to a simmer
⁃ Add sugar, honey and half of your hops to a grain bag
⁃ Simmer for 45 minutes
⁃ Add the remainder of your hops to the grain bag
⁃ Simmer an additional 15 minutes
⁃ Strain the liquid from the grain bag
⁃ Allow your “tea” to cool and add it to the iGulu keg
⁃ Add butter extract, lactose, DME and yeast to the iGulu keg
⁃ Brew using the built in two stage pale ale setting

Years ago I had a beer that has since been discontinued. It was a brown ale brewed with dark cherry juice, and it was one of the most interesting beers I’ve ever had. It didn’t have any head or any real carbonation, but it still tasted like a beer... almost as if you could have a beer that was also a wine. It was very hard to describe and very unique, and it was something I thought I might try creating. I like dark ales, and I love stone fruits, so I though I’d add some cherry juice to the ferment to see what would happen.

Thick creamy head, reminiscent of whipped cream with a strong flavor of cherry and oak. Beer has a body like a lager, mildly bitter, mildly sweet. Cherry juice offers a very present flavor up front with a mild smoky backend from the French oak.

1 gallon reverse osmosis water, 1.5 cups 100% cherry juice (not from concentrate), 1-2oz medium toasted french oak, 1lb dark DME, .5 cups brown sugar (or 1/4 cup molasses), 1-2g Magnum hops, 1-2g EKG hops (east kent golding), 1-2g English Porter yeast

Brewing Process:
Because we’re using some non-extract ingredients, it’s vital that this be heated, so follow this procedure.
⁃ Bring water to a simmer
⁃ Add cherry juice, brown sugar or molasses, wood chips and half of your hops to a grain bag
⁃ Simmer for 45 minutes
⁃ Add the remainder of your hops to the grain bag
⁃ Simmer an additional 15 minutes
⁃ Strain the liquid from the grain bag and set a few of the steeped wood chips aside
⁃ Allow your “tea” to cool and add it to the iGulu keg
⁃ Add DME, yeast and steeped wood chips to the iGulu keg
⁃ Brew using the built in lager setting

A brilliant straw-gold Blonde Ale (≈7 EBC) crowned by a pillowy white head. Aromas of orange zest, fresh grapefruit and warm biscuit greet the nose. The sip is light-bodied and crisp: delicate honey-malt sweetness balanced by 24 IBU of gentle citrus bitterness. Warm-fermented Voss Kveik adds a soft tangerine note, and the finish is dry, zesty and ultra-refreshing—perfect proof that speed can still deliver finesse.

- Fill a 10 L pot with 7 L of water
- Heat to 68 ℃ and add your BIAB
-bag to the pot
- Add malt and stir so all grains are wet
- Hold at 66 ℃ for 60 minutes
- Lift the bag and drain
- Bring the wort to a rolling boil
- Add 4 g cascade (60 min)
- Add 3 g Amarillo (10 min)
- Add 3 g Cascade (flameout)
- Chill the wort in an ice bath
- Cool to about 38 ℃
- Transfer through a filter into the iGulu keg
- Pitch yeast and seal the lid
- Program the iGulu for 38 ℃ for 4 days and 3℃ for 3 days (7 days in total)

Base Kit:
iGulu Amber Lager Ingredient Kit

Additions:
20g fresh mint (secondary fermentation – 3 days)
10g dried lime leaves (secondary fermentation – 3 days)
100ml gin tincture (mint and lime infused)

Tincture Method:
Steep 20g mint + 10g lime leaf in 100ml gin for 3 days
Strain and add just before bottling

A crisp amber lager with malty depth, lifted by bright citrus notes and a cooling wave of fresh mint. The lime leaf adds a gentle tang, while the gin tincture rounds out the flavor with subtle herbal and juniper tones. It’s smooth, refreshing, and perfect for warm weather sipping.

1. Brewed using the iGulu Amber Lager ingredient kit following standard iGulu F1 procedures.

2. Used 4.5L of filtered water.

3. Added dried lime leaves and mint to the secondary fermenter for 3 days.

4. Fermented at the recommended temperature.

5. Added 100ml of prepared gin tincture at packaging.

6. Carbonated and cold-conditioned before serving.

Great traditional German Pilsener. Its bright and refreshing character showcases a harmonious blend of floral and herbal hop aromas, balanced by the gentle bitterness of the malts.

German Pilsner (iGulu Brew Pack)
 
Ingredients
Malted Barley
CBW Golden Light DME
This is a 100% pure malt extract made from 99% base malt,1% Carapils® Malt, and water.
 
Yeast
Lager Yeast (saccharomyces pastorianus)
This strain, which is a Saccharomyces pastorianus, is known for producing beers with a good balance of floral and fruity aromas, clean flavours, and high drinkability.

Hops (oil)
Aromatic (extract)
Hersbuker - Hersbrucker gives you classic noble type German hop flavour. Expect spice, fruit and floral characteristics
Bittering (extract)
A blend of noble hops added for bittering, contributing to the beer's crisp, dry, and hoppy character.

Brewing stages

BREWING - 10 Days at 14 C˚ (57.2˚F)
BREWING - 5 Days at 16C˚ (60.8˚F)
CONDITIONING - 5 Days at 2C˚ (35.6˚F)

Style specs
OG：11~11.5° BX
ABV: 5~5.5% vol
IBU：25~30IBU
SRM : 3~4

Similar to the kit Pale Ale with subtle citrus hint.

Use the iGulu Pale Ale kit and follow the instructions but substitute the yeast with a Voss Keivik. Change the Brew time to 3 days at 32C and then chill to 3C for 12 hours but it was very drinkable once it was cold!

2 Pots and a Colander will be needed and the iGulu will be your fermentation and serving vessel.2 lbs German Pilsner, 2 oz Cara-Pils, 2 oz Aromatic malt, all crushed and 6 oz of corn sugar (or table sugar).

Alternative recipe for anyone looking to keep it very simple: 2.25 lbs of Pilsner malt and 6 oz of corn or table sugar.
Mash at 152 F for 60 minutes, ramp up to 168 F and hold for 10 minutes before mashing out.
Boil for 60 minutes
60 minute addition - .25 oz of Saaz hops at 5.2% Alpha Acid
Last 5 minute additions - 6 oz of the sugar (corn or table), .5 oz of Saaz hops at 5.2% Alpha Acid(The goal is to hit about 30 IBUs)

OG - 1.075
FG - 1.011
ABV 8.6%
Yeast used for fermenation - Lallemand Abbaye Belgian Yeast.