Homebrew Beer Recipes | Page 1277 | Browse 325,000+ at Brewer's Friend

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: N/A

Priming Amount: N/A

Creation Date: 1/11/2015 6:02 PM

Notes: Mash with: .5 tsp CaCl2*2H2O, .5 tsp Epsom Salt, 1.5 tsp Baking Soda

Author:

Brewer Dennis

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5.4 oz

Creation Date: 3/9/2023 7:21 PM

Notes: Hey, all!

Here is my Brettanomyces tropical stout recipe. I originally brewed this a couple years ago at KVCC's sustainable brewing program, where it won a gold medal in the Brett beer category of the US College Open Beer Competition. I liked it at the time but now that I have more experience, I want to brew it again. The original recipe has way too much roasted and highly kilned malts; Brettanomyces can be easily over-shadowed by an intense roast characteristic. I'll be sticking with a little bit of roasted malt and Carafa special II to get the near black color. Carafa special II is great in this recipe because it is "dehusked" which means it won't have as much of that roasted bitterness that is prevalent in roasted malt.
When mashing, opt for a higher temperature (70 C) rather than lower (66 C). A higher mash temperature will result in a more dextrin-focused mash; more dextrin means more food for Brett.
The boil is pretty self-explanatory, just follow the hop/adjunct addition schedule.
Whirlpool and add Saaz hops. Let whirlpool rest for 20 minutes before adding the wort chiller.
Aerate after wort has been chilled to fermentation temperature. Do this whichever way works best for you.
Pitch yeast, place airlock on top of fermenter, and place in a dark room. Once airlock activity has slowed immensely or stopped completely, it is ready for secondary fermentation.
In a sanitized bucket add oak cubes, Brettanomyces, and plum puree. You do not need to purge the bucket with carbon dioxide because the Brettanomyces needs some oxygen in order to remain healthy.
Add an airlock and lid to the bucket and place in a dark room. Secondary fermentation is finished when: the airlock is no longer active AND the desired Brettanomyces character is achieved, this can take anywhere from 5 to 10 weeks.

I plan on brewing this in about a month or so. I need to procure the rest of the equipment needed for my 5-gallon homebrew setup.

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.083

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: 8/5/2021 11:03 AM

Notes:

Author:

3rd Level Brewing

Boil Size: 7.55 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 65

Mash Thickness: 1.6

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: 4/18/2021 5:11 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:

bira delisi

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2018 8:43 AM

Notes:

Author:

soldermooth

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 8:56 PM

Notes: Add Irish Moss in last 15 minutes of boil
Add Yeast Nutrient when pitching

Author:

drogo502

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.5

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: 12/29/2016 11:56 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

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: 1/29/2016 1:50 PM

Notes: BGB Clone

Author:

Stroypa Brewing company

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 2.9

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: 10/18/2015 12:28 PM

Notes:

Author:

Roald

Boil Size: 60.2 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.9

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: 5/26/2015 11:51 PM

Notes:

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 1.25

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: 4/6/2015 12:27 AM

Notes:

Author:

Crowley's Brew Pub

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.25

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: 9/28/2013 5:28 PM

Notes: Lindy Hop's Brew! A Chocolate IPA - with a few variations.
Increased the chocolate malt
First Wort Hopped the Boil with Cascade - whole leaf
Upped the Cocoa Nibs

Second Brew -
Upped Chocolate Malt (Batch scaled from 10 to 12 gal)
Removed Dry Hops

Author:

Si-Co Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2017 11:44 PM

Notes: Using Brew Labs Boarders 1 yeast strain not the white labs Edinburgh strain as listed.

Author:

Benny Van B

Boil Size: 32.4 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 1:46 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 1:00 PM

Notes:

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 4:08 PM

Notes:

Author:

DavidSpencer

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2020 10:22 PM

Notes:

Author:

rm765

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 2:28 PM

Notes:

Author:

j-henderson1@prodigy.net

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

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: 9/7/2022 9:42 PM

Notes: Add 2 packets unsweetened lemonade mix last 10 minutes
Add whirlfloc tablet last 10 minute