Homebrew Beer Recipes | Page 50 | Browse 310,000+ at Brewer's Friend

Author:

gavinprovidence

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: bottle conditioning

Priming Amount: N/A

Creation Date: 6/8/2012 9:18 PM

Notes:

Author:

HighVoltageMan!

Boil Size: 10.83 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/15/2015 10:55 PM

Notes: 1st Place 2015 Duluth Brew Ha-Ha
2nd Place 2015 Milwaukee Mid-Winter
1st place 2015 March Mashness
2nd place 2015 round one AHA national (scored 45)
1st place 2015 Lucid BFD
1st place 2015 Minnesota State Fair as a premium lager
3rd 2015 Hoppy Halloween
2nd 2016 Milwaukee mid winter
1st 2016 March Mashness
3rd 2016 AHA first round
2nd 2016 Northloop BFD
1st 2016 Minnesota State Fair as a cream ale
2nd 2016 Minnesota State Fair as a premium lager
1st 2016 Hoppy Halloween
2nd 2018 AHA National first round
3rd 2019 MN Mashout
2nd 2019 Duluth Brew Ha Ha
1st 2019 Minnesota State Fair, score 44
1st 2020 Hoppy Halloween
2nd 2021 National Homebrewers Competition (final)
2nd 2021MN State Fair
2nd 2022 National Homebrewers Competition (final)
2nd 2023 Nordeast Home Brew Comp
2nd 2024 Milwaukee Midwinter Comp
2nd MN State Fair (score 48)

Author:

Tim Ostrander

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 57

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 3:29 PM

Notes:

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 6/16/2013 3:00 AM

Notes: One can of Hershey's Chocolate Syrup added to secondary in the 2.5 gallon split.

Skip the chocolate for "Dirty Blonde"

Author:

SpencerG11

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 4:16 AM

Notes: Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling.

Author:

trudelphic

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

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: 7/9/2012 1:28 AM

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:

MeemoNZ

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2019 7:20 AM

Notes: Recipes target fg 1015.

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:

Dustin Bagby

Boil Size: 6.07596 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 9/24/2011 3:59 PM

Notes:

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2014 3:18 PM

Notes:

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:

CuatroCasas

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2016 2:52 PM

Notes: Steep the remaining grains in 160°F (71°C) water for half an hour. Strain, rinse grains, add extract and dissolve thoroughly.

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:

MarcBrew

Boil Size: 6.2 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 1.6

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: 7/9/2016 12:17 PM

Notes:

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:

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:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.31

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: 4/16/2016 8:29 PM

Notes:

Author:

counterbrewrecipes

Boil Size: 3.93 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2018 4:43 PM

Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Add 46 oz of frozen pineapple juice after whirlpool hops.

Aerate with aquarium pump for 25 minutes pre pitch.

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.