Homebrew Beer Recipes | Page 1072 | Browse 300,000+ at Brewer's Friend

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 6.5

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 0.8oz

Creation Date: 10/16/2016 7:54 PM

Notes: 6oz red capsicum flesh per gallon, sliced and frozen in zip-lock bag overnight

Add half to the mash, half to the boil (@60)

Infuse 2tbsp mole spice mix with 0.5l of vodka, leave while fermentation continues. Add to taste in fermented beer.

Author:

Fügetsu Brew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 6/1/2021 2:15 AM

Notes:

Author:

Jan Torstein

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2019 7:26 PM

Notes: 1/2 pakke gjær for å "stresse" gjæren.

Author:

crawmcgraw

Boil Size: 8.98 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 13.21 psi

Creation Date: 8/30/2017 4:05 AM

Notes: BREWED NOV 2017 AND EXTREMELY GOOD TASTED FEBRUARY 2018!!!
Modified for 5 gal. From the Easter Quad recipe by Michael Tonsmeire in AHA.
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).

Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).

Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Add Cinnamon Sticks after Primary Fermentation

When fermentation is complete, package as desired aiming for 2.4 vol of CO2.

Dough-in cold at approx. 70 F with 24 qt H20
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170 F for 10 minutes
No sparge NO SPARGE

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

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: 8/26/2017 1:52 AM

Notes: Overall Impression:
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.

Aroma:
Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none, with floral or earthy notes.

Appearance:
Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.

Flavor:
Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.

Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.

Comments:
Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation. Some versions in England are very sweet (low attenuation) and low in ABV (Tennent’s Sweetheart Stout is 2%), but is an outlier compared to the other examples. These guidelines mostly describe the higher gravity, more balanced, export versions rather than the low alcohol, very sweet versions that many find quite difficult to drink.

History:
An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.

Characteristic Ingredients:
The sweetness in most Sweet Stouts comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or brewing sugars.

Style Comparison:
Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.

Vital Statistics:
OG: 1.044 – 1.060
FG: 1.012 – 1.024
IBUs: 20 – 40
SRM: 30 – 40
ABV: 4.0 – 6.0%

Commercial Examples:
Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout

Tags:
standard-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, malty, roasty, sweet

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 12:45 AM

Notes: mash start 2pm

Tested 19.9.2017 fg 1.033 PH 3.78

FG 1.025 - added 3/4 to top up flanders red barrel and 1/4 to top up Stock ale.

Author:

AndreaOne

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2017 3:02 PM

Notes:

Author:

yanialia@yahoo.com

Boil Size: 5.7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

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: 11/28/2016 2:55 PM

Notes: OG 1.053

First try with beet for color.

Author:

Rustybrown123

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 6:54 PM

Notes:

Author:

Vestsio Køståms

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 2.8

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: 7/12/2015 2:23 PM

Notes: Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.

Author:

Jericho Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

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: 5/9/2015 12:54 PM

Notes: Substituting Cascade for Centennial in this batch.
Changed Equipment Profile to compensate for losses and efficiency.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 11:20 PM

Notes:

Author:

Jameswoody

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 66

Mash Thickness: 1.5

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: 4/11/2015 8:50 PM

Notes:

Author:

"Stino" Iacopelli

Boil Size: 11.6601 Gallons

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: 2/21/2012 12:59 AM

Notes: 1/28/12 - WHO Brewship Brewoff - Gold Medal
2/12/12 - Biermeisters Homebrewers Competition - Gold Medal

Additional Steps for this batch:
Night before:
- Crush 1/2 of roasted grains separately and cold steep in 3 gallons of filtered water (subtract this from water added to mash tun)
- Crush remaining grains separately into trash bag
- Fill HLT with filtered water
- Measure out water (less 3 gal) for mash tun

Day of (addl steps):
- At 5 min, draw off .5 gal of wort to stock pot. Add 8oz of Hershey's cocoa powder and boil for 5 min to break apart the powder
- Chill and split batch into standard robust porter and spiced robust porter (5.25gal into standard and 4.75gal into spiced)

Kegging:
- Draw 1L sample of spiced porter and use eyedropper full of hazelnut extract (into 100ml samples) until a balanced amount is reached. Scale up the optimal amount and add to full batch (remembering how much wort remains).

Bottle for Competition:
- Bottle 2 weeks before competition.

Author:

McBrewer99

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 5:42 PM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2014 12:12 PM

Notes:

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 90

Boil Gravity: 11

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 2:08 PM

Notes:

Author:

dtwhite

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 87

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: 9/3/2015 11:33 PM

Notes: 435B starter, save 200B - 54% in wort.

note: did -1 degrees from calculator on mash temp - verify how close this is to the final result. measure grain temp too. - 81.6 degrees. calculated temp: 156.6 for 150, actual temp: 156 for 151.1. Adjusted -1.

pressed on grain in mash tun to extract liquid

totally forgot lactose during boil, plan to add on day #2

make sure to save a few bottles!

result: heavy coffee flavor - use liquid brewed coffee next time

or: double lactose, double vanilla, 2/3rds beans but fresh

Author:

ukbrewer@gmail.com

Boil Size: 30.14 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 11/30/2017 2:37 AM

Notes: 1. Mix the boil addition of BrewTan B with wort to make a slurry, then add to kettle.
2. Ferment at 68°F for 4 days.
3. Raise temp to 70°F, maintain until fermentation is complete.
4. The whirlpool/flameout hop addition can be moved to a 20 min addition if you do not want to whirlpool.