Homebrew Beer Recipes | Page 50 | Browse 320,000+ at Brewer's Friend

Author:

Yooper

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 7:20 PM

Notes: Recipe is designed for 5.25 gallons of finished wort, because due to hops debris excess trub may be expected.
This should end with 5 gallons of finished beer to package.

Bright and juicy, this hop combination is the perfect blend for a very drinkable beer.

Author:

Wootbräu

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: sucrose

Priming Amount: 4.4 oz

Creation Date: 7/22/2018 12:21 AM

Notes:

Author:

Monty Rowden

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2015 4:46 PM

Notes:

Author:

Rogue Chief

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2012 3:27 AM

Notes: This turned out better then I had expected. Very close to Irish death. Perfection. I think the lactose gave it a smooth taste and creamy feel.

Author:

Fatty Lumpkin

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

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: 2/19/2017 4:26 AM

Notes: Create a 2-qt. (2-L) yeast starter in advance of brew day. This is a single infusion mash. Heat 3.16 gallons (12 L) strike water to 162 °F (72 °C) to stabilize the grain bed at 149 °F (65 °C) and hold for 90 minutes. Double-batch sparge with 6.62 gallons (25 L) of water to raise mash bed to 168 °F (76 °C). Toss in the first wort hop during the sparge.

Bring the wort to a boil and boil for 90 minutes, adding the hops as indicated in the ingredients list. After the 90 minute boil is complete, remove the wort from the heat and add the honey. *(I used my honey which was locust honey, I would stay away from dark late season wildflower honeys).
Quickly cool the wort to 60 °F (15.5 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 60 °F (15.5 °C). Once the primary fermentation is complete, transfer the beer to a secondary vessel. Drop the temperature to 50 °F (10 °C) and allow the beer to condition for one month. Bottle or keg as normal.

Turned out great. The photo was taken with about 2 weeks of bottle conditioning at 40F. At 8 weeks, it had cleaned up beautifully to be very clear. I can only imagine, the longer at those temps, the clearer it will become.

Author:

djs1385

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2011 8:46 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 9:26 AM

Notes: A slightly tweaked version of the original beer that I brewed. The tweaked version removed the Carafa Special and some dark crystal as it originally ended up a dark brown, rather than a red ale as intended.

Author:

TimBrewz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2013 10:22 PM

Notes: This beer has been a hit and multiple medal winner for 5 years now. 3 gold medals in 3 entries in the Slurp and Burp "Northwest Style" ale specialty category. Dozens of brewers at Homebrewtalk have loved it.

A great, malty and hoppy beer. Easily tweaked recipe for your hop preferences. This is the original, medal winning recipe.

SRM between 15 and 18 depending on grains used and how hard and long the boil is. Ends up a beautiful deep red color.

I now do 1 oz each of the dry hops.

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:

Dana Cordes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2012 10:56 PM

Notes:

Author:

YHCDublin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 10:56 PM

Notes: Frozen Raspberries in Secondary

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 4:36 PM

Notes:

Author:

mystikhybrid

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 9:00 PM

Notes: Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g

HALF TO MASH... HALF To SPARGE

http://www.themadfermentationist.com/2013/04/nanus-naardensis-and-custersianus-three.html

Author:

nkgarfield

Boil Size: 6.3 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2018 5:56 PM

Notes: Use rice hulls in the mash.

First place in first round, NHC 2019, Kansas City, Category 20: Saison

Author:

Antz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2014 12:51 PM

Notes:

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:

liquid bread brewery

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 1/23/2012 9:20 PM

Notes:
Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

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:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2015 1:30 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2014 8:59 PM

Notes: After fermentation I will add 1oz Palo Santo Wood

Multiple medals including 2nd place 1st round at Nationals