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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Coffee Stout 1	Sweet Stout	11 Litres	1.06	1.017	5.7	20.43	46.59 °L	0	0
Author: Mine's an Old Peculier Boil Size: 13.45 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 76 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: N/A Priming Method: BrownSugar Priming Amount: 26.6 g Creation Date: 3/28/2026 3:33 PM Notes: https://www.beerandbrewing.com/make-your-best-coffee-beer Modified https://www.beerandbrewing.com/daemmerung-coffee-stout-recipe https://homebrewtalk.com/threads/mashing-the-perfect-sweet-stout.173417/#:~:text=Magnesium%20Sulfate%20is%20an%20easy,beer%20that%20is%2030+%20SRM. Based of Breakfast Stout Mrs Google says: "For a sweet stout, carbonates (specifically bicarbonate) are generally more important for balancing the mash pH, while low-to-moderate sulfate levels are preferred to avoid harshness and a dry finish that conflicts with the desired sweet, creamy profile. A sweet stout should prioritize a soft, smooth, and full-bodied mouthfeel, which is achieved by minimizing sulphates and favoring chloride and carbonates, often with a sulfate-to-chloride ratio below 1. Carbonates (Bicarbonate) in Sweet Stouts Role: Carbonate/bicarbonate provides alkalinity, which acts as a buffer to prevent the mash pH from dropping too low due to the acidic dark roasted grains. Recommendation: A higher bicarbonate level (100–200 ppm) is often recommended to ensure the mash pH remains in the optimal range (around 5.4–5.6) for a smoother, less harsh roast character. Application: Use baking soda (sodium bicarbonate) to add alkalinity without adding calcium, which helps achieve a softer, more desirable mouthfeel. Sulphates in Sweet Stouts Role: Sulphates accentuate hop bitterness and promote a dry, crisp finish. Recommendation: Keep sulfate levels low (<100 ppm, often <50 ppm) to avoid a sharp, bitter finish that disrupts the sweet and creamy character. Alternative: If water requires more calcium but low sulfates, use Calcium Chloride (CaCl2) instead of Calcium Sulfate (Gypsum). The Ideal Mineral Profile for Sweet Stout To create a sweet stout, the water profile should favor a low sulfate-to-chloride ratio: Chloride: High (>100 ppm) to enhance maltiness and mouthfeel. Sulfate: Low (<50–100 ppm). Sodium: Moderate (around 50 ppm) to increase perceived sweetness. Bicarbonate: Moderate to high (100–200 ppm) to balance acidity. Note: For the best results, start with Reverse Osmosis (RO) water and build this profile up to avoid issues with high residual sulfates in tap water. "
Brut Lemongrass Sauvin	Saison	25 Litres	1.056	1.003	6.96	13.54	2.4 °L	0	0
Author: Endre Boil Size: 28 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2026 8:15 PM Notes:
VCA	Cream Ale	5.5 Gallons	1.056	1.012	5.78	17.98	4.98 °L	0	0
Author: prospero Boil Size: 6.99 Gallons Boil Time: 75 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: sucrose Priming Amount: 5.2 oz Creation Date: 6/16/2026 9:18 PM Notes: 1600 ml. starter at 1.04 Ferment at 58 to 60 degrees with Wyeast 2565,62 to 64 degrees with WLP 029 or 65 to 67 degrees with US-05 carbonate 3 weeks at 68-70 degrees cold condition 1 week in fridge frothy head,nice lacing 4 Madagascar vanilla beans soaked in vodka for a week and added to secondary It added a bit more vanilla flavor.
Awesome Recipe	No Profile Selected	60 Gallons	1.048	1.012	4.75	56.13	7.25 °L	0	0
Author: Boil Size: 61.55 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 6/17/2026 3:45 PM Notes:
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