Homebrew Beer Recipes | Page 1675 | Browse 320,000+ at Brewer's Friend

Author:

Bitter Brewer

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

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: 8/8/2021 3:35 PM

Notes:

Author:

Adam Smale

Boil Size: 3.62042 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/23/2012 10:40 AM

Notes:

Author:

asdf29

Boil Size: 5 Litres

Boil Time: N/A

Boil Gravity: 1.114

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/1/2020 5:32 PM

Notes: Make a starter with 2 tsp lemon juice, yeast nutrient, 2l water and 250g honey - around 1.030.

Add frozen currants, pectolase enzyme and 3.2l water - soak for 3 days at 10C.

Heat to 29C, and add 1kg honey. Save some starter, and add rest to fermenter.

Ferment at 29C until done.

WIP.

Author:

Trub_maker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 1:32 AM

Notes: Add spices and flavorings to rum tincture for adjusting after fermentation. Add 2 cans caramelized pumpkin and honey to boil at 10 mins

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 10:57 AM

Notes: Take all 5 oz hops and mix-- divide into 10 cups and add every 10 minutes during 90 minute boil

Amber is Thomas Fawcett

Dry hop 1/2 each at one and 2 weeks secondary

Author:

chase.amundson@gmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 40

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/15/2019 4:18 AM

Notes:

Author:

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 10:49 PM

Notes:

Author:

Boocrazy

Boil Size: 6.5 Gallons

Boil Time: 105

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2019 9:35 PM

Notes: start mash temp of 122 then move up to 149 until conversion complete
Add hops at regular intervals till flame out
Dry Hop 3-5 days then chill to 32 degrees

Author:

Steinb

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2013 12:15 AM

Notes: Mash at low temps to achieve lower FG than this calculator estimates. Shoot for around 1.016 if you want the hop bitterness and flavor to really pop

Author:

Jroc_Chav

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2019 10:53 PM

Notes:

Author:

WooTeck

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 12:17 PM

Notes:

Author:

Blonde Indian

Boil Size: 8.57 Gallons

Boil Time: 105

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 5/17/2020 2:54 PM

Notes: El agregado de acido al agua dio muy bajo pH, alrededor de 3 y fue necesario diluir con agua fresca. Hay que mejorar la estimacion de pH necesario del agua. Finalmente se logro 5.86 pH del agua.
6.5 gal @ 163 F dio un poco baja temperatura de mash, probar con 167-168F. Quedo en mash tun 8 gal de mash.
Sales agregadas al mash. pH quedo en 5.12, muy bajo.
Mash tun con bazooka y falso fondo. Con recirculacion permanente. Se tapaba el bazooka. Contracorriente para destapar que agrego aire al mash.
Por error pase 8.5 gal a la brew kettle. Densidad 1032 antes del hervido.
Quedo 1 galon en mash tun.
Enfriado falto hielo, muy lento.
Se conecto por la bomba pero no fue necesario usarla.

Author:

St.Kjell

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 4.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Co2

Priming Amount: N/A

Creation Date: 6/25/2017 4:00 PM

Notes: 3 pk. gjær (3 dunker á 25 liter vørter)

Author:

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 60 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 12:58 AM

Notes: Ferment at 60. Raise to 68 at around 20 points.

Author:

dave@singlespeedbrewing.com

Boil Size: 110 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2017 4:41 PM

Notes: Pitch at 68F
Ferment at 72F

Add 42 lbs raspberry puree following new puree SOPs
Add lemon zest with the puree, in mesh bags

Author:

filthyastronaut

Boil Size: 3.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2016 6:40 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 10:35 PM

Notes:

Author:

4ndy

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 1/16/2016 9:32 AM

Notes:

Author:

Mathieu

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 12:53 AM

Notes: Ale Yeast
Wyeast and White Labs both offer an Irish ale yeast — 1084 and WLP004, repectively — and these are popular choices for dry stouts. However, many English ale strains will do a good job in a dry stout, especially if they are relatively highly attenuative. Likewise, a “neutral” American strain — including the very popular strain available as Wyeast 1056, White Labs WLP001 or Safale US-05 — is also a good choice. If the yeast has enough character on its own to distract from the roast character, then it’s not appropriate.

Keep in mind that, although dry stouts are meant to be dry, they don’t have to be bone dry. You do not need to shy away from your favorite English ale yeast if it is only moderately attenuative. Dry stouts start at fairly low original gravities (OGs), so you can reach an appropriately low final gravity, even if your yeast strain is not among the highest attenuators.