All-grain Homebrew Beer Recipes | Page 39 | Browse 210,000+ at Brewer's Friend

Author:

Speckled Pig

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 10:44 AM

Notes:
OG:
FG:

Author:

avantassel

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69.8 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/1970 12:00 AM

Notes: First Brewed 2017

A Vermont style IPA, with low background bitterness, loaded with juicy fruit character. Pine, stonefruit, mango, light resin and hints of lime peel - this juicy IPA is low in bitterness, full-bodied and smooth, enhancing the soft ripe fruit flavours.
This beer is supposed to be very cloudy. Don’t be shy to get a good bit of the hot break into the fermenter.

https://www.brewdog.com/beers/diy-dog

Author:

Sergio Stout

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 1:53 AM

Notes:

Author:

Tribs 'n Jer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 83

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 3:16 AM

Notes: Beer Style: Saison (16C)
Recipe Type: all-grain
Yield: 5.5 gallons

Ingredients:

10 lbs - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
1 lbs - Vienna Malt (3.5 SRM) (Grain)
1 lbs - Wheat Malt, Bel (2.0 SRM) (Grain)
8.0 oz - Caramunich Malt (56.0 SRM) (Grain)
1.0 oz - Goldings, East Kent [5.0%] - First Wort (Hops)
0.5 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops)
0.5 oz - Styrian Goldings [5.4%] - Boil 15 min (Hops)
1 pkgs - French Saison (Wyeast Labs #3711) (Yeast)
Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.062 (15.0° P)
Final Gravity: 1.008 SG (2.1° P)
Alcohol by Vol: 7.1%
Color SRM: 7.2
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.50 Gallons

Wasn't able to completely sparge. Salvaged approx 3 Gallons. Added 2 cups of sugar. OG~1.065

Author:

PsychDoc

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2013 4:50 AM

Notes:

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 90

Boil Gravity: 18.9

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2016 9:49 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 1:41 AM

Notes: 1st in my three beer series inspired by Stephen Kings The Dark Tower.

Elderberries should turn this beer purple. I'll let you know.

Author:

MirrorTwin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 6:25 PM

Notes:

Author:

Boil Size: 4.1 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.34

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2016 5:04 AM

Notes: http://urbanchestnut.com/our-beers/zwickel-2/

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=32557

http://www.stlbrews.org/forum/viewtopic.php?t=4300

http://homebrewingfun.blogspot.com/2014/06/i-hate-this-place-kellerpils-recipe.html

Around 12.2 - 12 Brix OG

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 11:43 AM

Notes: og 12.2

Author:

Final Boss

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2020 3:03 PM

Notes: Visit https://alltogether.beer for more details.

I'll answer any questions you may have!

Cheers!

Edit: Throwing in a small quantity of each hop at kegging on top of the original hop schedule will really make this thing pop and give your beer more longevity, flavor and aroma. It's a great way to compensate for the lack of efficiency a homebrew set up may have over an actual brewery. 0.5oz of each hop except CTZ would work well, or cut Cascade and add that extra half ounce with Citra, Mosaic or Simcoe. For me, it took four extra days for the beer to un-green but was well worth it!

Author:

Jo Hausman

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Malzzucker

Priming Amount: 80 g

Creation Date: 12/24/2011 5:26 AM

Notes:

Author:

Kruk Brewing

Boil Size: 1.25 Gallons

Boil Time: 30

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 1oz

Creation Date: 10/9/2013 6:13 PM

Notes: From "American Cookery" in 1796, by Amelia Simmons (an American orphan).

Please note: This is an adaptation of the Spruce Beer recipe from American Cookery. This recipe was written mentioning "molasses," however this is what we would call light molasses/golden syrup today...not dark molasses or blackstrap molasses. Dark or blackstrap molasses darkens the color of the brew and changes the flavor characteristics (the 1oz addition of molasses is in fact dark/blackstrap molasses - for color mostly). Ensure that you use golden syrup (like Lyle's) or corn syrup, NOT dark or blackstrap molasses for the 1lb addition.

-------------------------------------------
Directions:

Start with 1.25 gallon of water. When boiling, add molasses (not corn syrup/golden syrup), spruce tips, and hops according to schedule, and boil for 30 minutes total.

Strain hops and spruce tips out of mixture into another pot, remove from heat.

Add 1lb golden syrup or corn syrup. One bottle of Lyle's Golden Syrup is about 1lb. If you don't have fresh spruce tips, you can substitute 1 teaspoon of spruce essence. Stir until dissolved.

Cool to approximately 70-80 degrees, transfer to a 1 gallon jug, and pitch 1/2 packet of Gluten Free yeast like a Danstar variety (Nottingham preferred). Ferment about 2 weeks, then bottle.

Use 1oz of dextrose or 0.9oz table sugar at bottling for carbonation.

-------------------------------------------

"American Cookery" was the first American-written cookbook published in America. Previous efforts were adapted from English cookbooks, written by men. This cookbook focuses on new world ingredients and was written by a woman, Amelia Simmons - who is mentioned to be an American orphan on the original edition of this book. Not much is known about Amelia, but this is her recipe for spruce beer. The cookbook is actually a very interesting read about a multitude of cooking subjects from a colonial American's perspective.

The full, free and free to distribute ebook version of this cookbook can be found here:
http://www.gutenberg.org/etext/12815

This "spruce beer" recipe can be found towards the end of the book.

At around 4.5 - 5% ABV, this is a small beer. These were common in colonial America as the alcohol and boiling helped make the water safer to drink.

Interesting to note that there is no grain in this recipe, so technically it is probably not really a "beer." It only contains hops, molasses, water, and spruce essence. Using Danstar yeast (all Danstar yeasts are gluten free) and thoroughly cleaned/sterilized utensils will make this a gluten free beer.

I add spruce tips when they're in season and fresh. These are the bright green bushy new growth that pop out of spruce trees in the spring.

With a nice balance of hops to spruce (and perhaps fresh spruce tips instead of the essence), one might also consider this to be a "faux pale ale."

The key to this brew is finding the amount of spruce essence that is not overpowering for you, and marries well with the hops. Adjust the spruce essence, spruce tips, and hops variety as you see fit. Go very light until you reach the ratio that you enjoy.

*Original recipe (about 19 gallons) follows:

Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put it in a clean cask, then shake it well together, add half a pint of emptins (see below), then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.

"Emptins" are a yeast starter. Here is the recipe for that, which immediately follows the Spruce Beer recipe:

Take a handful of hops and about three quarts of water, let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emptins to work them, they will keep well cork'd in a bottle five or six weeks.

Author:

Sherwood

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2022 11:56 PM

Notes: This always comes out fantastic, as good or better than the commercial version and a big hit with your non-hoppy drinkers. While I love my hoppy beers, this is a nice change of pace and especially delicious in the spring and summer. I've only used the US-05 yeast, works great, although I have never brewed it during the hottest part of the summer. Since I don't have fermenter temp control, I brew this in the spring and early summer in SoCal when the temp in the house is ~70 degrees or less, preferably in the 60s.

Author:

Dustin Craft

Boil Size: 6.57055 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2011 5:01 PM

Notes:

Author:

Stevenjay1576

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2019 8:16 PM

Notes: Mash out at 167 F for 10 mins

Yeast Sub: Wyeast London 3

Fermentation Schedule:
Hold 65 f for 7 days then raise up to 70 f at the rate of 1 deg f per day.

Author:

hoosier buddy

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 4:14 PM

Notes: For preparation of the spruce, I usually cut off a bunch from a tree, place them in a ziplock freezer bag. Place the ziplock freezer bag in the freezer for no less than 2 weeks. This will kill everything and anything on the spruce.

The spruce I try to pick it right off of the tree. This is just cutting small size bits off of the tree itself. When you do this take some in your hands and rub your hands together vigorously. Then smell and if it's super pungent you can adjust the amount that I add at the times I do. I weigh them out, and do an 8 oz. addition @ 15 mins, and then a 2 oz addition at 0 min/flameout. When adding the additions to the boil I just throw the whole branch/sprig in the boil, tree stem and all. People most times ask if I pull the leaves off the tree/stem but I don't.

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2017 5:23 PM

Notes:

Author:

Solli

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2013 7:22 PM

Notes: Sitat Evan Lewis:

Når det gjelder malt, så er det berre Pale Ale Malt og litt Karamell malt. Hugs ikkje prosentene på ståande fot. Mesking på 66-67C. White Labs 051 gjær.

Vi bruker Galena og Centennial humle, med tilsetning fleire gonger under kokninga. Totalt er det ca. 55 IBU. Vi tørrhumle med rikeleg mengder Centennial. Har du ikkje desse humlesorter, så kan Columbus, Cascade, m.f. gjere susen.

Lykke til og happy brewing!