Homebrew Beer Recipes | Page 1016 | Browse 325,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 65.03 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2022 11:17 PM

Notes: https://shop.theelectricbrewery.com/pages/dry-irish-stout

Add the roasted barley (500L) after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature and you hold for ~10 minutes.

Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal.

The flaked barley (1.4-1.5L) does not need to be milled as it has already been rolled flat and toasted. Add it to the mash as is.

While you can mill the roasted barley (500L) in your normal grain mill, to get the best colour and flavour use a good quality burr (not blade) coffee grinder to get an extremely fine grind, almost like dust.

1.5 qt/lb mash thickness.

Single infusion mash at 148F for 90-120 mins.

Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).

Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.

Cool the wort quickly to 66F to quickly lock in hop flavour and aroma and transfer to fermenter.

Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.

Pitch yeast and ferment at 66-68F (wort temperature).

Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.

This beer is best served on a stout faucet pushed by a nitrogen/CO2 blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One inexpensive way to mimic this is to use a syringe (without needle). Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the CO2 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but similar to a nitro pour.

Author:

AshStomper

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2014 9:52 PM

Notes:

Author:

curtw

Boil Size: 6.2 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 2:03 AM

Notes:

Author:

mdgator

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.3

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: 4/4/2015 9:06 PM

Notes:

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2015 8:25 AM

Notes:

Author:

Rommel109g

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2018 4:23 PM

Notes:

Author:

mystikhybrid

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2017 12:26 AM

Notes: Need to ladle off 1/2 gallon of wort for hop IBU boil
-1oz chinook at 60
-2oz amarillo/chinook at 10min

Also Add Latcose to stout Separately?
boil 1/2 gallon of water for lactose boil

Author:

BingoTex

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Keg

Priming Amount: N/A

Creation Date: 5/9/2016 8:09 PM

Notes:

Author:

105WestBrewing

Boil Size: 33 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2016 5:14 PM

Notes:

Author:

Grog Eisenbein

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 8:05 PM

Notes:

Author:

mayorbadman

Boil Size: 18 Litres

Boil Time: 120

Boil Gravity: 1.05

Efficiency: 51

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 3:49 PM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12.79 psi

Creation Date: 3/7/2023 2:54 PM

Notes: Corn Malt: ≈ 1-2 days prior to brew day, slowly roast Blue Corn Malt in oven until nutty aromas develop. Let cool, then cover loosely until crushing.

Yeast options: WLP940, OYL-113

Serve with a lime slice.

May, 2023 - 16oz (16%) Blue Corn Malt @ 325° for 30 minutes. Added depth, mostly bread, cracker, biscuit. No roast flavors. ≈ 5 SRM. Fermented with Baja which left some bready/yeasty flavors but was otherwise ok.
Feb, 2024 - 24oz (24%) Blue Corn Malt @ 325° for 40 minutes. Not much difference from 2023 version taste and color wise. Used WY2112 which was a far better choice than Baja. Very clean, slight sulfur, more lager-like.
April, 2025 - 24oz (24%) Blue Corn Malt @ 350° for 45 minutes. Used WY2112 but smack pack was dead. Used BRY-97 as emergency substitute. Beer was clean, crushable and not much, if any, difference from 2112. Additional roasting time and warmer temperature again made little difference.

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2013 3:16 AM

Notes:

Author:

Distortiontm

Boil Size: 4.75 Gallons

Boil Time: 15

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2018 12:27 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/recipe-of-the-week-hibiscus-mango-blonde/

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 8:26 PM

Notes: OG 1.038
FG 1.007

Author:

Tomu

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 2:54 PM

Notes:

Author:

andete

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 6:06 PM

Notes: Blend-in brew for "Red Forman's Foot".

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 1:10 AM

Notes: Bring 2.5 gal of water to 166 °F (74 °C) and mix in the malts and baking soda. The temperature should fall between 154–156 °F (68–69 °C). Hold mash for 60 minutes before sparging. Recirculate the wort until clear and then run off wort to the kettle. Once the top of the grain bed is covered by an inch of wort, begin sparging with 176 °F (80 °C) water. Collect 6 gallons (23 L) of wort. Bring wort to a boil, add hops and boil for 60 minutes. Add Irish moss 5 minutes before the end of boil. Cool wort to 70 °F (21 °C), aerate, pitch yeast and ferment at 70 °F (21 °C). Rack after 10 days and a second time in another 14 days. Then prime, bottle and hold 7 days before drinking.

This is the classic stout to serve on mixed gas using a stout faucet. If this method is desired, skip the priming and bottling step and use the technique detailed on page 33.

Author:

Mike Yucuis

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2011 4:55 PM

Notes: My Justamer Session Ale has a lot of ingredients that can only be purchased in 1lb batches... so I'm going to make a Braggot w/ the Leftovers