All-grain Homebrew Beer Recipes | Page 338 | Browse 220,000+ at Brewer's Friend

Author:

Reichert

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

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: 1/15/2014 2:17 AM

Notes: Oxygenate with O2
Ferment 8 - 10 days

Author:

futur3h4wk

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Krausen

Priming Amount: N/A

Creation Date: 5/5/2014 8:02 PM

Notes:

Author:

MrBIP

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

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: 4/28/2014 11:01 AM

Notes: Note:
Mash only base malt, special b and c40.
Steep roasted barely, chocolate malt and midnight wheat in wort at 150-155 for 30 minutes prior to starting the boil.

1st Place, Frankfort Beer Week / Stormcloud Brewing, 2015.

https://untappd.com/b/stormcloud-brewing-company-priddle-s-porter/1489846

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:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 7/19/2018 9:33 PM

Notes:

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:

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:

Crookedeyeboy

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.4

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: 2/16/2015 2:20 PM

Notes: This is the start of my own home Solera project.
I have acquired a Theakstons Old Peculiar Oak Pin

I shall ferment the beer using the Melange culture and leave in the barrel for at least 6 months before removing approximately 10 lts for packing. At this point the barrel will be topped up to prevent any O2 getting in.

Author:

Caldmild

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 10/24/2015 1:15 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

Mash Thickness: 1.3

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: 1/17/2016 3:01 AM

Notes: trying kettle souring. Mash 1 hour 158. Then run off to pot. Raise temp to 180 to pasteurize. Rack back into cleaned mash tun. Drop to 120 using dry ice to purge o2 and cool. Itch 1 gal sour starter pH 3.0. Use cellophane to seal. Then lid. Fridge with heater two days. Boil with hops and ferment with us05.

Author:

akgal12

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: 4

Creation Date: 11/23/2017 2:56 PM

Notes: Ferment down to 1.018-1.016 with Abbey Ale then transfer to secondary onto currants and add Brettanomyces B. After 7-8 weeks, add the Roselare (WY3763) into secondary. Sour 4-12 months or to taste, once desired sourness has been achieved add the Consecration oak chunks. Continue secondary until desired oakness has been achieved. Only bottle if final gravity is under 1.008 with Rockpile wine yeast (RP15) and 4 oz priming sugar.

Author:

craig-binky

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 64

Mash Thickness: 2.3

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: 2/17/2016 1:16 PM

Notes: 19l at 1057, flameout hops added at 75 degrees an muslin bag and left in primary. Diluted to 21L

Author:

DBOYDR

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 58

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: 2/13/2019 7:12 PM

Notes:

Author:

liquid bread brewery

Boil Size: 1.25 Gallons

Boil Time: 1

Boil Gravity: N/A

Efficiency: 100

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: 3/14/2012 8:06 PM

Notes: Honey is tulip poplar or buckweat depending on how much profile from the honey you want. Added w/o boiling.

Author:

Derpadoo

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 70

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: 11/5/2017 4:54 PM

Notes: Substituted American Pale for English pale due to availability.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 58

Mash Thickness: 1.4

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: 11/23/2016 7:09 AM

Notes:

Author:

rodfon

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 7:10 PM

Notes: O malte 3 é o: MALTE CARA BLOND - CASTLE MALTING
O malte 4 é o: MALTE MUNICH LIGHT - CASTLE MALTING

Author:

Mark F.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 1/30/2016 1:16 PM

Notes: This beer is my first try at a Gose style ale. I will let you know the results. My plan is to sour mash the wort overnight with the acidulated malt sprinkled on top and sealed with plastic wrap and a blanket. then boil it the usual manner adding salt and coriander to the last 15 minutes with the Irish Moss. I am planning to use the Kolsh yeast because it is winter now and my brew area stays a natural 60. I hope also that the Kolsh yeast brings a bit of fruitiness out to counter the sour and the saltiness.

Author:

cubbiebrewer

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 4:46 PM

Notes: Mash tun was too small for all the mash water. Infused with 10 gallons instead of 8. Mash was hot, around 160F. Had to leave mash open for 30 minutes to get mash down to 152F. Had to raise sparge volume by 2-3 gallons. collected 14-14.5 gallons pre boil wort. Collected 13 gallons post boil wort.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 8:59 PM

Notes: http://brulosophy.com/recipes/tiny-bottom-pale-ale/

____________________________________________
My review:
This beer is the shit. I am not sure if it is perle hops or the sweet love of the vienna or the victoy malt I love the most. It is so drinkable and very unique for a pale ale. I would make this 100 more times because it is that good.

Awards:
2015 - Arvade On Tep - 2nd Place Winner in the Pale Ale - IPA category.