All-grain Homebrew Beer Recipes | Page 336 | Browse 220,000+ at Brewer's Friend

Author:

Pascal Riendeau (Paco)

Boil Size: 7.80628 Litres

Boil Time: 60

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: 4/23/2011 12:48 PM

Notes: Testing with S-23, ~20% maize in grain bill and all Perle hop
Mash at 152°F
Long drain sparge; ~0h45
Cool to ~10-15°C in ~1/2H; missed alarm (15min.), delayed last addition... fussed with colling/whirlpool piping... pfff!
S-23 pitched directly; sprinkled on surface; lag time ~24 hours.
Ferment at ~13°C +/-1
05/03 - Setting temperature to ~20°C for diacetyl rest...
07/03 - 1.012
16/03 - 1.013 (hydro reading corrected from ~8°C... I think it's done now,
~21/03 - Racked to keg: very clear considering the age

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: 12/24/2015 5:51 PM

Notes:

Author:

Mig

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.7

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: 10/6/2016 10:09 PM

Notes:

Author:

bhive01

Boil Size: 6.37 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2022 12:33 AM

Notes: NB recipe uses 1.5 oz of Cluster at 60.

Author:

Zerosopp

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2021 11:29 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 2/6/2016 5:01 AM

Notes:

Author:

Lee sangmin

Boil Size: 250 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 76

Mash Thickness: 4

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: 10/16/2015 3:48 AM

Notes:

Author:

duncans

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 10:10 AM

Notes: From jamil show.
Water 25% lomdon mains plus 75% ro.
Ca 70 ppm
Cl is high
SO4 is high.

84% pale ale malt. 1/2 Marris offer , rest other pale malt (tibble?)
9% English Munich malt.
1% crystal 60L for colour
6% invert sugar
Mash 62C for 30 min, ramping to 77C oveer 30 min.
Sparge 77C.

Hops for 75 IBU
Hop schedule was reported as
75 min:~80g per hectolitre each to give same ibu
5 min: 130g/140g per hl.
95g perhl each in hop back
100gper hl each in secondary.

A nottingham yeast. High flicc, high Att.
Target fg is 1.012!
Primary for ~ 1 week, usually 24C changing to 22C now.
Secondary same with dryhop and few days at 7C.
0C for 1 week
More yeast added and bottle conditioned.

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 70

Mash Thickness: 1.5

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: 8/4/2015 10:29 AM

Notes:

Author:

Marc ook

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: 3

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: 9/13/2015 12:12 PM

Notes: Yeast Used = "De Koninck" culture from "De Pelgrim" cafe, should be the same as the wyeast strain.

Author:

Jarrod

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.097

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2016 8:05 AM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: CO2

Priming Amount: 15lbs

Creation Date: 5/11/2013 11:12 PM

Notes: Candy Sugar:
1# Sugar
3/4 C Water
1/2 tsp Lactic Acid
Heat water and sugar on medium heat to disolve, add acid and allow solution to come to boil. Stir constantly until desired color is reached. Cool and store.

Author:

Final Boss

Boil Size: 6.67 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

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: 1/24/2021 12:11 AM

Notes: 3 cut and scraped Vanilla Beans soaked in 4oz of Bourbon added at Kegging

Froze 10lbs of Strawberries, brought to room temp and pureed then added to fermenter in strainer bag for 10 days after completion of fermentation

2 to 4 oz of Strawberry Extract added at Kegging

Small Dram (5 to 15ml) of Marshmallow Extract at Kegging

Dry hopped after completion of fermentation for 4 days

0.5oz of El Dorado will be Keg Hopped

Note: Depending on your method of adding fruit, this will give you ALOT of strawberry flavor which we love over here. If you prefer more balance or subtle flavors, skip the extract

Author:

Cbill

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/14/2021 3:08 AM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3oz for 21 days

Creation Date: 10/11/2013 1:59 PM

Notes: Mash at 150F for 60min
Stir in rice hulls at end of mash and vorlauf/wash/sparge.
Add honey with 5 minutes to go in the boil.
Kill the flame, add the 0 min hops, chill rapidly.
Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 37F for 2 days before racking to secondary. Rack, bring back to 70F, then dry hop. 21 days bottling period at 70F

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2017 7:10 PM

Notes: ♦ BREW DATES: April 2017
Date: Brew Day • 04.07.16
Gravity (FG) • 1.016
Date: Pitch Yeast • 04.09.17
Date: Keg Day • Expected 05.02.17
Drafted Who’s House • Dan's

♦ SESSION NOTES: Changed out the East Kent Goldings for Willamette which was in stock. Used only one liquid pack of WLP004 since it's only a 1.054 brew.

Past Note: 66° outside. 90 min. Mash 90 min. Boil
Real nice drinkable beer. Kathy really liked it. Not too malty.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through a hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One-gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from the kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill Keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: Very good balance. Very drinkable.

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

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: 8/18/2017 8:38 PM

Notes: Overall Impression:
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Aroma:
A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Appearance:
Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.

Flavor:
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.

Mouthfeel:
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments:
Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.

History:
A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.

Characteristic Ingredients:
Like an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they must complement each other and not clash.

Style Comparison:
Like the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.

Vital Statistics:
OG: 1.056 – 1.070
FG: 1.008 – 1.016
ABV: 5.5 – 7.5%
IBUs: 40 – 70
SRM: 11 – 19

Commercial Examples:
Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA

Tags:
high-strength, amber-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy

Author:

TerrBear

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: 1.33

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: 1/25/2018 4:16 PM

Notes:

Author:

Drew Nealis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 3/7/2018 2:34 PM

Notes: Based on my hefeweizen recipe, this fruit hefeweizen earned me 2nd place in the People's Choice award at the 2018 Made on American St homebrew / bbq fest in Philadelphia.

Primary – 2 weeks | Secondary – 2-3 weeks

ADDING GRAPEFRUIT!
Gently scrub/wash two grapefruits with water, then pat dry. Peel completely, careful not to to keep the white pith underneath as it will add bitterness and completely change the taste of your beer. Add peels and 7-8 ounces of plain vodka (I used New Amsterdam, but any mid-shelf vodka should do) into a sanitized jar. Seal with sanitized lid, let peels soak under vodka for at least 1 week.
When ready for secondary, add roughly half of the peels and half of the now grapefruit-infused vodka into the carboy. Let sit for 2-3 weeks.
When kegging, add half of remaining peels (1/4 of original peels) into a nylon bag or tea strainer, any way you can keep them from floating around on their own. Also, add 1/3 cup 100% grapefruit juice. Carbonate as you would any hefeweizen (i used 20psi for 1.5 weeks)
If bottling, use the grapefruit juice as mentioned above, but use the peels and priming sugar as you see fit.

When all done, you will have remaining peels and infused vodka. I'm not sure what you can do with the peels (I tossed mine) but I recommend you make a nice fruity drink with your vodka! Vodka, grapefruit juice, ice, and lemon lime soda or seltzer work veeeeeeery well together.