|
Stout
|
Dry Stout
|
20 Litres |
1.055 |
1.014 |
5.41 |
40.11 |
38.5 °L
|
364 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.14 |
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: 11/19/2019 9:31 AM |
| Notes: |
|
|
Guinness Clone
|
Dry Stout
|
5.5 Gallons |
1.044 |
1.012 |
4.19 |
33.15 |
22.21 °L
|
364 |
0 |
|
|
|
| Boil
Size: 7.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2025 4:49 PM |
| Notes: (5 gallons/19 L, all-grain) OG = 1.041 (10.3°P) FG = 1.010 (2.6°P) IBU = 41 SRM = 35 ABV = 4.1% Ingredients 6.25 lb. (2.83 kg) British pale ale malt or similar Maris Otter malt 1.75 lb. (794 g) flaked barley 14.0 oz. (397 g) roasted barley (500 °L) (crushed to powder) 8.35 AAU Kent Golding pellet hops (1.67 oz./47 g at 5% alpha acid) (60 min.) White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast 1/2 cup corn sugar (if priming) Step by Step Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 150 °F (66 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8.1 °P). The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate. Ferment at 65 °F (18 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C). |
|
|
Deck Sipper Pale Ale (Strata/Amarillo APA)
|
American Pale Ale
|
5.75 Gallons |
1.055 |
1.009 |
6.02 |
39.59 |
5.06 °L
|
364 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 4/18/2025 2:31 PM |
| Notes: |
|
|
Coffee Blonde Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.015 |
5.39 |
38.33 |
6.49 °L
|
364 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 6/25/2022 7:02 PM |
| Notes: |
|
|
Awesome Recipe
|
Baltic Porter
|
20 Litres |
1.019 |
1.005 |
1.87 |
0 |
1.42 °L
|
364 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.016 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 11/22/2021 12:13 AM |
| Notes: |
|
|
Hitachino Nest Sweet Stout
|
Dry Stout
|
19 Litres |
1.049 |
1.018 |
4.05 |
14.79 |
45.75 °L
|
364 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 4/17/2021 11:37 AM |
| Notes: |
|
|
Little Porter
|
Brown Porter
|
171 Gallons |
10.798 |
2.993 |
4.15 |
28.41 |
37.3 °L
|
364 |
0 |
|
|
|
| Boil
Size: 186 Gallons |
Boil Time: 60 |
Boil Gravity: 10.7 |
Efficiency: 73 |
Mash Thickness: 1.4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2020 6:58 PM |
| Notes: |
|
|
Mild - Dave Miller
|
Mild
|
5.5 Gallons |
1.038 |
1.008 |
3.9 |
25.51 |
17.14 °L
|
364 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 11/20/2020 1:44 PM |
| Notes: |
|
|
Smash Cascade 40 Litros
|
American Pale Ale
|
40 Litres |
1.052 |
1.01 |
5.5 |
41.94 |
3.7 °L
|
364 |
0 |
|
|
|
| Boil
Size: 63 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 67 |
Mash Thickness: 3 |
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: 3/10/2020 8:00 PM |
| Notes: |
|
|
Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.06 |
1.011 |
6.34 |
19.59 |
14.17 °L
|
364 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 3/3/2020 3:11 PM |
| Notes: https://www.homebrewtalk.com/forum/threads/raging-red-irish-red-ale.239188/ |
|
|
Wapiti Brown Ale
|
Southern English Brown
|
5.5 Gallons |
1.045 |
1.012 |
4.43 |
20.43 |
21.99 °L
|
364 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 55 |
Mash Thickness: N/A |
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: 3/24/2013 1:53 AM |
| Notes: |
|
|
02/11/2019 Half Citrashit 100lt
|
American Pale Ale
|
100 Litres |
1.052 |
1.013 |
5.18 |
31.07 |
3.68 °L
|
364 |
1 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/17/2019 3:43 AM |
Notes: Light, crisp summer style pale ale - distinctly NZ hop profile, light and tropical - limited malt focus.
Cool ferment Nottingham for floculation |
|
|
Stout 2.1
|
Dry Stout
|
40 Litres |
1.023 |
1.006 |
2.24 |
43.18 |
7.34 °L
|
364 |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
Mash Thickness: 3.1 |
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: 6/9/2019 4:12 PM |
| Notes: |
|
|
My Imperial Stout
|
Dry Stout
|
20 Litres |
18.05 |
3.606 |
7.9 |
58.15 |
46.21 °L
|
364 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 16.5 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2019 12:27 PM |
| Notes: |
|
|
Holy Brewer
|
American Pale Ale
|
20 Litres |
1.054 |
1.014 |
5.32 |
41.46 |
4.5 °L
|
364 |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 3/14/2019 9:00 PM |
| Notes: |
|
|
Sweet Cherry Wee Heavy
|
Strong Scotch Ale
|
12 Litres |
1.074 |
1.017 |
7.49 |
55.84 |
28.73 °L
|
364 |
1 |
|
|
Author:
|
|
jkendall3350@gmail.com
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 2/9/2019 1:02 AM |
Notes: Goût de cerise sucrée mais aucune cerise dans la recette. La fumée et l'amertume sont bien balancées et subtiles. Le Jarrylo, ou autres variétées très terreuses au boil vont bien avec le style.
Cette recette n'a pas besoin de beaucoup de tweaking à mon goût (JK)...Excellente. |
|
|
Robust Porter V2
|
Robust Porter
|
25 Litres |
1.061 |
1.012 |
6.49 |
28.08 |
28.37 °L
|
364 |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 66 |
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: 11/7/2018 10:33 AM |
| Notes: |
|
|
Fall Down Brown
|
American Brown Ale
|
5.5 Gallons |
1.066 |
1.02 |
6.12 |
24.81 |
26.21 °L
|
364 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 9/21/2018 12:50 AM |
| Notes: |
|
|
Choco Porter No. 13
|
Brown Porter
|
5 Gallons |
1.058 |
1.017 |
5.34 |
21.42 |
36.62 °L
|
364 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 4/23/2016 6:45 PM |
| Notes: |
|
|
Pecan Porter #1
|
Robust Porter
|
5.25 Gallons |
1.083 |
1.022 |
8 |
31.05 |
35.74 °L
|
364 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 5/22/2013 8:42 PM |
| Notes: Roast 10 oz. pecans. Chop very fine and add to mash. After primary fermentation, roast 20 oz. of pecans and chop very fine. Add pecans to the secondary for 2 weeks or more. I usually inject 60 seconds of pure oxygen into the wort before pitching the yeast. This target F.G. has been consistent at 1.017-1.019. |
|
|
|
|