Homebrew Beer Recipes | Page 51 | Browse 310,000+ at Brewer's Friend

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.

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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.

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"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:

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:

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:

jakesnake2384

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.029

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: 8/4/2017 2:56 AM

Notes: Boiled wort (8 gallons) for 15-20 minutes. Chilled to 115 degrees F. Added Lactic acid to get pH to 4.5. Pitched 1 White Labs vial of Lactobacillus Delbrueckuii. Holding temp in the kettle with a therm-wrap at 110-115 for 48 hours. Target pH is 3.2-3.5.

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

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:

jkweinza

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 7/27/2017 7:46 PM

Notes:

Author:

gneissrocks

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 11/1/2018 8:59 PM

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:

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:

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:

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:

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:

johannesdeloper

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: force carb

Priming Amount: 19 psi @ 50f

Creation Date: 11/16/2015 9:16 AM

Notes: WYEAST 3522-Belgian Ardennes

*** start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Author:

maconmatt

Boil Size: 6.29 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/13/2015 2:01 PM

Notes:

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:

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:

Kyle Perison

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 74

Mash Thickness: 1.4

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: 10/10/2017 9:15 PM

Notes: Puree 10 pounds of blueberries then freeze. Add on Day 5 for one week. Best to add in muslin bag for easy in removing.

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:

Griffin's Roost

Boil Size: 7.5 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: 3/5/2012 9:19 PM

Notes: This recipe is not "in style" because of the high IBUs. It is more of a wheat pale ale.

I tasted the sample I pulled for testing the gravity when transferring to secondary. Tasted a nice combination of sweetness and hops flavor. This is going to be a great summer seasonal.

I am brewing the same recipe as well with the addition of peaches and apricots in the secondary for a couple of weeks.

I will update the notes upon tasting.