We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Big Sons VENOM

back to search Back to Search  Style Details 

Big Sons VENOM

back to search Back to Search  Style Details 

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

American IPA


Dark Amber Color, Nice Malty Flavor, Mix of Hops & PACMAN Yeast give it a nice touch!


  • 6 Lbs Amber Malt Extract
  • 1 Lb Light Dry Malt Extract
  • 1 Lb Caramel Malt 60L
  • 2 oz Willamette Hops (Leaf) - 60 Min
  • 2 oz Cascade Hops (Leaf) - 10 Min
  • WYEAST 1764 - Pacman Yeast

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 2 Weeks

Click to Print Recipe


Heat 1 1/2 gal. of Water to 155°F and steep Grain for 30 minutes. Remove Grain and add 1 1/2 more gals. of Water & bring to a boil. Remove from Heat & add Extracts. Stir until Malts are completely dissolved & add Willamette Hops. Continue boiling for 50 Minutes then last 10 minutes add Cascade Hops. Turn off heat & crash cool in a sink or bucket of ice. Strain wort into sterilized fermenter. Add sufficient sterilized Water to equal 5 gals. When at 90° F, pitch yeast. Let beer ferment between 60° F and 70° F for at least two weeks or until you are sure the fermentation is complete. Then boil 1 cup water with 3/4 Cup of corn sugar and add this solution to fermented beer for priming. Bottle and cap. Allow to sit at room temperature for 3 weeks & when ready to drink chill bottles then open and enjoy!