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Lucious beer

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Lucious beer

back to search Back to Search  Style Details 

Beer Style: American IPA  (14B)
Recipe Type: partial mash
Yield: 5 US gallons

American IPA


I brewed a special IPA and thought I had used too many hops. I brewed a special watermellon ale and thought I had used too much watermellon. To reduce the over use of ingredients, I mixed the two just before bottling and it is the best beer I have ever tasted. It looks beautiful. It smells like Heaven. There aren't words to describe the luciousness.


  • The first batch contained:
  • 1# 90L Crystal
  • .5# Vienna
  • Apple Wood Chips
  • Chardonay
  • 5 Gratefruits
  • 2# Amber DME
  • 6.6# Extra Light LME
  • 3oz. Columbus pellets
  • 1oz. Columbus pellets
  • The second batch contained:
  • 1# Crystal
  • 9# Extra Light LME
  • 2# Amber LME
  • 3oz. Columbus pellets
  • 2oz. Amarillo pellets
  • 2oz. Liberty
  • One large watermellon

Additional Instructions

Primary Ferment: around 4 days
Secondary Ferment: around 10 days

Beer Profile

Original Gravity: ?
Final Gravity: ?
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


I basically brewed these two batches in one day as two separate beers. The first was as follows: Boil 3oz. of Columbus pellets and set aside. cut the rind off of the gratefruits. Bake 1 1/2 cups of the apple wood chips in the oven on a really high temperature for 20 minutes or so. They need to be pretty hot but not burned. Soak the rinds and the chips in chardonay for a while, maybe an hour. Steep the Crystal and Vienna for a while. Combine all of it into the brew pot and boil it like any other recepie. At the end throw in another oz of Columbus pellets.

On the other batch I did the following:
Scrape out all of the watermellon insides and, using huge spoons, press the hell out of big chunks of watermellon parts. The put all of the watermellon juice and pressed pulp into a huge bowl. Steep the grains for a while. Add the steeped grains to the pot, bring to a boil and add other malts. After a while add 3 oz. of Columbus for bittering. Towards the end add the Amarillo and the Liberty haphazardly for around 15 minutes.

Cool them. Put them in your bucket. Add a vial of yeast that the guy at the local home brew store said would go good with these recepies. Ale yeast. Let them ferment for a few days. If I remember correctly I removed the wood chips but left the watermellon parts. Move them both to a carboy for a couple of weeks. Just before you bottle them, get a third bucket and just start pouring both beers back and forth and try to mix them up completely. Then bottle them.
All I can say is that I wish I had more. It is going to be hard to recreate this beer. Good luck to you.