All-grain Homebrew Beer Recipes | Page 317 | Browse 225,000+ at Brewer's Friend

Author:

Shiny Head Brewer

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2014 2:44 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2016 11:32 PM

Notes: Our first attempt at a low-ABV hoppy American ale, otherwise known as a "session IPA" if you're so inclined. We don't really know if we are. I dunno, something about calling everything an IPA is against some kind of personal moral code. Seriously, this thing is under 50 IBUs and mostly going for an intense aroma without the ABV or bitterness of a typical American IPA. We've all seen recipes for this kind of thing before, and pretty much everyone (and probably their mothers at this point) makes one. Bandwagon riders that we are, we've decided to hop on... about three years too late. So, to make up for that, we're going to use Azacca. Heavily.

Azacca is a new-ish dwarf hop, bred from a Japanese mother (Toyomidori) and American dwarf hop father (ADHA 94/95). It's known for its "new wave" profile that includes intense tropical notes (mango/papaya/pineapple) alongside firm citrus and pine. So, basically, it should be the best of all worlds. In one beer. That clocks in at under 5%. So you can have more of them. Whoever originally came up with this idea is a genius. Also, damn them.

Featuring over a quarter-pound of Azacca from start-to-finish, this beer is bound to explode with tropical fruit, pulpy citrus and light notes of spice and pine.

The recipe is pretty simple. I based a lot of what was chosen for the grain bill and hop additions on the brilliant Mike Tonsmiere's (aka The Mad Fermentationist) recipe for his session IPA, with some tweaks. In his follow-up tasting, Mike said that he wished he'd added some oats for body. Since Pat and I love oats and feel that they are one of the most crucial additions to a modern day hoppy American ale, it's a no-brainer that we added a pound to the grist. The rest is split between regular 2-Row and Vienna (split base malts, for the win?). No caramel malts are needed here; we're focused on hops, not sweetness... and besides, the color is slightly improved by the strong presence of Vienna anyway. For hops, it seems we'll try hop-bursting this time around. Instead of doing traditional hop additions, the entire payload of hops (minus the dry-hop, of course) is added close to the end of the boil. From 20 minutes to the flameout, we'll be adding varying amounts of Azacca every 5 minutes to reach target IBUs and, hopefully, an incredible aroma profile, only boosted by a secondary addition of ~2 ounces after racking.

5/28/16: Just finished boil. 1.048 OG, so slightly higher than target. We're watering it down a tiny bit because we want this to be as close to 4.5% as possible.

6/4/16: Actually updating on 6/7 but we moved this to secondary and got it off the cake on 6/4, adding 2 oz of Azacca as dry-hop. Sample we took to check fermentation was almost exactly 1 point off target FG, so we took it.

6/18/16: Just opened a few bottles to sample. Pretty consistent flavor. Posted a description to FB:

"Azacca Single Hop Session IPA is a go! 4.4%, 44 IBU. Pungent citrus, pine and guava in the nose with a light-bodied malt backbone and firm, balanced bitterness. Palate has orange, white grapefruit, lemon zest and mango with a subtle pine note. Happy with how this one came out and will likely build off of the recipe in the future."

I think the base recipe for this is pretty good and supports a single hop schedule very well. Hop-bursting idea delivered very well. I still think there's something a LITTLE bit off with our dry-hop technique, and it's annoying me... but other than that this is very good stuff.

Author:

Boil Size: 7.2 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/30/2021 9:21 PM

Notes:

Author:

Gregfrei

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 3/14/2019 4:36 AM

Notes:

Author:

gozer

Boil Size: 27 Litres

Boil Time: 30

Boil Gravity: 12.3

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2017 3:35 PM

Notes: English Strong Bitter with Centennial hops.
I have swapped out Centennial for Loral or Mosaic with good results, and they have similar bitterness properties.

Yeast: my house ale yeast is Verdant/London III/1318, but S04 will do fine and I've used it multiple times.

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 8:46 PM

Notes:

Author:

Michael Welsh

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: 5/30/2011 7:29 PM

Notes:

Author:

KyleChepla

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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2013 9:23 PM

Notes: Batch split in half. One half fermented with Wyeast French Saison and the other with cultured Saison du Pont and Saison de Lente mixed with a little peche brett tossed in on brew day for good measure.

Brew day - 4/6/13 - OG 1.065
Gravity going into secondary was 1.008 and was surprised to see that it had dropped even further to 1.003 at bottling.

Author:

vujo33

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.77

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: corn sugar

Priming Amount: 4 g/lit

Creation Date: 11/1/2015 9:10 AM

Notes:

Author:

Roteboden Kompaktbryggeri

Boil Size: 53.5 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 5:45 PM

Notes: Starta mesk med 19l vatn. Skylte til PBG var tilnærna forventa OG.

Oppdatering etter første brygg: 410g med Ingefær var bra.

Author:

chrisvdp

Boil Size: 25.5 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 4:49 AM

Notes: http://www.reddit.com/r/Homebrewing/comments/1x0q2h/pliney_the_younger_clone/

http://www.bertusbrewery.com/2013/03/pliny-younger-clone-20.html

Scaled

Author:

Evgeni Grozev

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2017 9:20 AM

Notes: Да не забравим да хидратираме дрождите! 200 мл. преварена и охладена до 20гр. вода.

Author:

Happyhoppy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.7

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: 8/20/2018 9:29 PM

Notes:

Author:

Highcroft

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 2.5

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: 4/30/2015 4:29 PM

Notes:

Author:

hinran

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 43

Mash Thickness: N/A

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: 7/7/2015 1:39 PM

Notes: 1500 ml Cranberry juice accounts for the 180 g of sugar noted in fermentables.

Author:

JoelG11

Boil Size: 12.6 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: 10/8/2012 8:07 PM

Notes:

Author:

Caustic Brewer

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

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: 5/19/2018 8:06 PM

Notes:

Author:

HardRoc

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/8/2020 6:02 PM

Notes:

Author:

Canadian Steve

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.029

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: 8/25/2020 11:57 AM

Notes: This is a first attempt to clone Sapporo Premium Lager from Japan.

Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.

Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)

My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)

W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.

Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.

Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.

The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.

I will adjust the recipe and update the notes in the future.

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: N/A

Creation Date: 11/18/2012 1:34 AM

Notes: Add dark grains at sparge and continue until runnings reach 2.5 brix. Add Dutch Bakers Gold honey at flame out.
Add champagne yeast if necessary to bring FG to 1.016.