All-grain Homebrew Beer Recipes | Page 541 | Browse 220,000+ at Brewer's Friend

Author:

Ekangersmuget

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/21/2012 7:22 PM

Notes: OG 1.059

Author:

DarinBrau

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 1/8/2014 7:09 PM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 12 psi

Creation Date: 4/29/2014 12:32 PM

Notes:

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 70

Mash Thickness: N/A

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: 11/16/2014 10:53 PM

Notes: Pale Ale Clear Choice

Author:

Fault

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: yeast nutrient

Priming Amount: .5 tsp

Creation Date: 6/26/2015 11:06 PM

Notes:

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2015 7:31 PM

Notes: 9g MgSO4

Yielded 39L of wort, d = 1.055. Eff = 78%.

Starter 24h, one packet of US-05 in 1L of water with 100g of sucrose. Should be around 6%.

after 10 days of fermentation d = 1.013.
The bath was split into two:
30L + 111g of Lublin dry hops
8L + 40g szyszka Octavia

Author:

Hook

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 4/16/2018 4:46 PM

Notes:

Author:

Falango's Beer

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Açúcar Mascavo

Priming Amount: 6gr/litro

Creation Date: 8/9/2016 4:31 PM

Notes: Aveia em Flocos - Rolled oats
Centeio Torrado - Cristal Rye
Galena, Magnum
Guinness - precisa resaltar o gosto de café.
10,00 gm - Sulfato de Calcio para 20L de aguá (Sulfato de Cálcio - Gypsum)
http://www.hominilupulo.com.br/cervejas-caseiras/como-fazer-uma-dry-stout/
Cerveja de corpo baixo e final seco.

==== Descrição do estilo =====
13A. Dry Stout
Stout Seca
Aroma: Aromas proeminentes de café, cevada tostada e malte torrado; pode haver leve aroma de chocolate, cacau e/ou cereais como notas secundárias. Ésteres de médio-baixo a nenhum. Nenhum diacetil. Aroma de lúpulo de baixo a nenhum.
Aparência: Coloração de preto a marrom profundo com reflexos de cor granada. Pode ser opaca (caso contrário deve ser translúcida). Colarinho de bege a marrom, espesso, cremoso, e persistente.
Sabor: Moderadamente tostado, sabor nítido dos cereais, com acidez moderada opcional e amargor de lúpulo de médio a alto. Final seco proveniente dos cereais tostados lembrando café. Pode apresentar um caráter de chocolate meio-amargo ou doce-amargo no paladar que persiste até o final. Fatores de equilíbrio podem incluir cremosidade, frutado de médio-baixo a nenhum e aroma de lúpulo variando de médio a nenhum. Nenhum diacetil.
Sensação de Boca: Corpo de médio-baixo a médio-alto com caráter cremoso. Carbonatação de baixa a moderada. Em vista do alto amargor de lúpulo e significativa proporção de cereais escuros presentes, essa cerveja é notavelmente macia. A percepção do corpo pode ser afetada pela densidade com as cervejas mais fracas apresentando corpo mais leve. Pode apresentar uma leve adstringência devido aos cereais torrados, embora aspereza seja indesejável.
Impressão Geral: Uma ale muito escura, torrada, amarga e cremosa
História: Este estilo evoluiu de tentativas de se aproveitar do sucesso das London Porters, mas originalmente exprimia um corpo mais cheio, cremoso e forte (“stout”). Quando uma cervejaria oferecia uma Porter ou uma Stout, a Stout era sempre a cerveja mais forte (originalmente chamada de “Stout Porter”). Versões modernas são produzidas com uma OG mais baixa e não são mais fortes que Porters.
Comentários: Esta é a versão em barril do que é conhecida como Irish Stout ou Irish Dry Stout. Versões engarrafadas são tipicamente produzidas a partir de OGs mais altas e podem ser chamadas de Foreign Extra Stout (se suficientemente fortes). Enquanto a maior parte das versões comerciais depende primariamente de cevada torrada como grão escuro, outras usam malte chocolate, malte black ou combinações dos três. O nível de amargor é um tanto variável, assim como o caráter torrado e a secura do final; permitindo interpretação dos cervejeiros.
Ingredientes: A secura provém do uso de cevada torrada não maltada em adição ao malte pale, amargor de lúpulo de moderado a alto e boa atenuação. Flocos de cevada não maltada também poderão ser usados para adicionar cremosidade. Uma porcentagem pequena (em torno de 3%) de cerveja azedada é adicionada para dar complexidade (geralmente só pela Guinness). A água normalmente apresenta teor de carbonatos moderado, embora teores mais altos não proporcionarão o clássico final seco.
Estatísticas: OG: 1,036 – 1,050
IBUs: 30 – 45 FG: 1,007 – 1,011
SRM: 25 – 40 ABV: 4 – 5%
Exemplos Comerciais: Guinness Draught Stout (também em lata), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout

Author:

steinmb

Boil Size: 14.2 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 64

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 7:09 PM

Notes: Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.

New link: http://forum.northernbrewer.com/t/german-hefeweizen-recipe/5796/8

Author:

Water'n'Wine Truro

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 2:38 PM

Notes:

Author:

RaRouge

Boil Size: 4.2 Gallons

Boil Time: 75

Boil Gravity: 1.024

Efficiency: 37

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 13.86 psi

Creation Date: 11/22/2017 8:36 AM

Notes: 12 Days Total Ferm.

Cold crashed in keg for 40 hours before sippin'

Author:

Boil Size: 5.58 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 30

Creation Date: 6/24/2022 3:32 AM

Notes: using malted purple corn in place of stated corn. And using malted mung beans in place of the millet.

can wait to add the gluco-amylase near the end of primary
fermentation if you desire it to be even more dry.

add mashing enzyme(s) to your mash: after 10 minutes has passed since mash began, ph range is 4.5-5.0PH

step mash
140f for 20 min
145 for 20 min
149 for 20 min

Author:

Milk The Funk

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 76

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: 12/31/2018 8:31 PM

Notes: Brett strains used in this recipe:
White Labs Brett Brux WLP650
White Labs Brett Claussenii WLP645

1- Sour wort with probiotics (went with Plantarum).

2- Ferment with Saison yeast.

3- Pitch brett + Oak Cubes. I went with dregs from http://www.ratebeer.com/beer/les-trois-mousquetaires-hors-serie-saison-brett/251922/ and a few others.

4- After around 3-4 months, make a big dry hop.

5- Keg and/or bottle.

Real FG was 1.000 which makes and real ABV was more ~7%

Author:

dfj

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 74

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: 3.5 oz

Creation Date: 1/21/2018 9:19 PM

Notes: had 1 # of 2 row left so i used it feel free to use 6# MO
i have some grains left over like black and crystal 80 to use up
use black or roasted malt too add color
should be ready in 3 weeks after bottling

Author:

dan mart

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 1/12/2017 4:35 AM

Notes:

Author:

nougat

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2016 9:22 PM

Notes: OG 1.044
FG 1.010

Author:

Amsterdamse Brouw Mij.

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 8:43 PM

Notes:

Author:

Tormodbrygg

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 11:11 PM

Notes:

Author:

10-7 Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 2:08 AM

Notes: Two pouches of yeast...brewing this weekend 11/1/15 for the first time. Update...12/15/15....wow this turned out great...it's a keeper...good mouth feel..slightly sweet but still enough bitterness...and very small hint of vanilla...perfect.

Author:

prmurphy63026

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2013 2:35 PM

Notes: Boiled 15 min longer than planned due to adding Super Moss late. That also caused another quart to boil off thus missing my target of 11G into the primaries.

BU/GU of 1.08 is the top end for this style according to BYO.