Homebrew Beer Recipes | Page 1308 | Browse 325,000+ at Brewer's Friend

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 11:17 AM

Notes:

Det kan være du får høyere OG enn det står i oppskrifta, men da er det bare å vanne den ut litt ved kjøling.

Her kan du tilsette 30g Appelsin, en stang kanel og en halv nellikstjerne for et preg av julekrydder.

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 3.8 oz

Creation Date: 1/2/2021 6:53 AM

Notes: Overall Impression: A strong golden, mildly bitter, highly attenuated, and balanced carbonated Trappist-style ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.

Aroma: High Trappist yeast character, showing a fruity-spicy character along with medium spicy and floral hops, enhanced by sweet orange and coriander spice additions. Heavy grainy-sweet malt backdrop, with medium-light honey quality. Spicy, yeast-driven phenolics.

Appearance: Dark gold color. Slight haze, with a moderate-sized, persistent, billowy-white head with characteristic lacing.

Flavor: Fruity, hoppy, bitter, and dry. Initial malty-sweet
impression, with a grainy-sweet soft malt palate, and a dry,
hoppy finish. The malt provides a honeyed biscuit impression. Moderate spicy and floral hop flavor. Orange, apricot, yellow apple esters. Pepper, and clove phenolics. Bitterness rises towards the dry finish, with an aftertaste of malty, moderate hops, and a yeasty character.

Mouthfeel: Heavy body. Smooth. Soft, with balanced carbonation. Alcohol warmth.

Author:

Wolf King Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 11/4/2020 12:32 AM

Notes:

Author:

Flying Weasels Home Brewery

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 55

Mash Thickness: 2.5

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: 12/10/2018 8:08 PM

Notes: Son of a Bastard
I love the Bastard series of stouts from Nickelbrook in Hamilton, Ontario, so this is my tribute to it. However, I've never quite fallen in love with this recipe. I need to make it creamier-feeling. Do I need to become nitro-capable?

Malt

Basic idea here is a healthy helping of dark/black malts and dark crystal malts. Feel free to vary the actual specific malts.

It's a lot of malt! Do not overgrind the malt. I had a seriously stuck mash for STOUT03. Also, make sure the mash filter is properly clamped on. Don't fuck around!

I've set brewhouse efficiency to 55% for this recipe. That reflects results to date. It's still quite possible that the yield will be lower than expected. Have on hand at least a kilo each of DME and dextrose.

Mash

The mash pH that is calculated for this recipe is way too low. Ignore it! Stout03 came in consistently at 5.5. Eventually it dropped to 5.2. Don't leave out the acid malt!

Dough in 33L @ 168F ==> 153F strike temperature //set to 2.5L/Kg grist ratio to avoid troubles with overly thick mash Stout03
Add 10L to HLT after dough-in and fit HERMS
Let sit 60-90 minutes at 153F (with a gently drop over time)
Use HERMS to raise temp to 158F, hold 10 minutes
Use HERMS to raise temp to 170F and start to run off
Be gentle with the HERMS recirc to avoid a stuck mash
Consider using rice hulls for same reason.

Chocolate

Use cacao nibs roasted according to this schedule:
- 350 °F (177 °C) for 10 minutes
- 325 °F (163 °C) for 5 minutes
- 300 °F (150 °C) for 5 minutes
- 275 °F (135 °C) for 5-10 minutes or until done.
When the roasting is right, there will an aroma of brownies. You could go longer too for deeper more complex flavors. I did not do that with STOUT02.

Cacao nibs are added to the mash.

Yeast

I'm going to go with SAFALE S-04, my new favorite. No need to rehydrate it. Sprinkle two packs on the wort and stand back.

Hops

Not a lot of hops. Most straight-up stout recipes use a bunch more, but I want little noticeable hop flavor, so the chocolate and coffee flavors can shine.

- 240 alpha pts 60 minutes
- 75 alpha pts 30 minutes
- 75 alpha pts 0 minutes (stay close to 1/2 ounce)

Coffee

Prepare cold-brew coffee at a rate of 60g coarse coffee per cup. (Make at least 6 cups. You won't need that much, but anything left over makes nice iced coffee.)

Default rate is STOUT 4 (equivalent) 3/8 cup to a glass carboy. Go with that or perform taste tests with the cold brew coffee.

Author:

craigtone

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.187

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: 9/21/2018 7:44 PM

Notes: Steep grains for 15 minutes at 162F. Add cherry puree on Day 6. Transfer to secondary on day 10 adding the cacao nibs and vanilla beans. Soak vanilla beans in bourbon 2 days prior to adding to secondary.

Author:

Alemate

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 7/12/2018 1:07 PM

Notes: also used 1 packet dry Lallemand west coast 97 sprinkled on top of wort (just for fun!)

Author:

Herr Braumeister

Boil Size: 7.26 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.2

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: 6/23/2017 10:57 PM

Notes: Dry hop at high kräusen?

Variations: whirlpool hops instead of, or in addition to, dry-hopping;

Author:

cactucillo

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: White Cane Sugar

Priming Amount: 103 g

Creation Date: 3/25/2017 11:59 PM

Notes: Recipe taken from Greg Hughes' book "Home Brew Beer". I claim no authorship on this recipe.

-Mash: 7.703 kg * 2.5 L/kg = 19.2575 L @ 77 C (To get mash temperature of 67 C. Cereal takes water temperature down around 10 C)

-Sparge: 20 L @ 77 C

Recommended fermentation temperature: 24 C.
Temperature expected at home: 22-23 C

-Boiling (Time to knock-out):

T=70 min: Add Hallertauer.

T=20 min: Put Cooling coil.

T=15 min: Add Irish moss.
T=15 min: Add Fuggles

T=10 min: Add coriander seeds
T=10 min: Add orange peel
T=10 min: Add Candi Sugar

-Fermentation:

Primary fermentation: 7-10 days expected.
Secondary fermentation: 4-7 days expected.
Total fermentation time expected: 14 days.

-Bottling and priming:

Priming with 5.14 g/l of beet sugar.

Bottle conditioning: 7-14 days for carbonation at around 22 C. 12 weeks for conditioning.

Author:

JackPGH

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2014 3:01 PM

Notes:

Author:

Pivo Vino Bru

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2016 6:18 AM

Notes:

Author:

KatyTX_Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 11.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 2:10 PM

Notes:

Author:

Izzie1701

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.119

Efficiency: 100

Mash Thickness: 1.9

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: 8/27/2016 6:03 PM

Notes:

Author:

Doderlein Bacillus

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 80

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: 4/11/2016 4:58 AM

Notes:

Author:

dtsearcy1

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: 0.75

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 11/13/2015 6:34 AM

Notes:

Author:

gadrael

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.3

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: 10/20/2015 10:48 AM

Notes:

Author:

kmosand@gmail.com

Boil Size: 135 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

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: 5/6/2015 9:23 AM

Notes: 8x11 gram T 58
Priming: 6gram sukker pr liter

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2014 3:07 AM

Notes: Columbus, Summit and Chinook
Fresh 2014 Home grown hops, used within days of picking and drying

Author:

mtpokit

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 12:14 AM

Notes: from my daughter the tea drinker,
"What voodoo is this??"
definite earl grey flavor.

Author:

tentacle monster brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 58

Mash Thickness: N/A

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: 1/19/2016 8:27 PM

Notes:

Author:

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 64

Mash Thickness: 1.25

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: 5/17/2019 6:20 PM

Notes: