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:

Wojciu Piwosz

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 154.5 g

Creation Date: 3/18/2020 10:26 AM

Notes:

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 10:05 PM

Notes: Starter from Velvet Elvis @ 8.6% ABV. Salvaged 3 full litres of slurry. Washed to 2 litres. Starter to (3) each 1/2 gallon. Aeration with pump for 20 min plus shaking.

Sugar addition on day 3-5

2# dextrose with 1/2 gal wort pulled from fermenter, plus .5 oz mosaic per batch. 1/2 gallon of wlp099 added to batch.

Day 3

Day 5, pulled another 1/2 gallon of blowoff slurry. Airated and added to batch with Dextrose.

Airate each addtion with 20 min airpump.

Kept on going to 1.015!

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2015 2:59 PM

Notes:

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:

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:

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 63

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2018 6:33 PM

Notes: split batch between imperial citrus and imperial juice
ended up adding protafloc any way
looks more like a typical IPA now

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 70

Mash Thickness: 1.25

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: 12/9/2016 3:45 PM

Notes: 2L Starter w/ 2 packs WY1450.

Incredible on nitro. A go-to coffee stout for sure.

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:

dan mart

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

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: 10/4/2016 5:47 AM

Notes:

Author:

timmyoinfl

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2019 4:56 AM

Notes:

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2018 10:23 PM

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:

Robby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 12 psi

Creation Date: 12/24/2017 5:29 PM

Notes: I begin with 7.5 gal of strike water. After the sparge I have about 6.25 gal to begin the boil. Boiling it off to 5 gal takes one hour.

Author:

Mitiak

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 7/12/2013 5:42 PM

Notes:

Author:

Solar

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

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: 7/2/2016 8:10 PM

Notes: 5 bags 1056 for 5 billion cells

Author:

JakeKelley

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 5:15 PM

Notes:

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:

#dina

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: 1/23/2015 11:57 AM

Notes: Add 55g of priming sugar
5g CaCl2

Author:

Woodshop Brewer

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.2

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: 4/23/2014 11:36 AM

Notes: This is designed to be split into 2 fermenters. One pitched with S-05 and dry hopped with centennial to be an APA. The other pitched with WY-1968 and dry hopped with EKG to be an ESB. Not sure if I will hit either style but we'll see.