Want no ads? Go Premium and unlock all our brewing tools!

Browse Recipes

Beer

Title

Style

Size

ABV

IBU

Color

Method

Views

Brewed

Rating

Basic Chocolate Stout

Sweet Stout

11 L

6.43%

23.15

1.068

1.019

41.37°L

BIAB

Title: Basic Chocolate Stout

Author:

Phillter

Boil Size: 17 L

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2019 12:11 AM

Notes: Add given amounts of peanut powder for PB stout, or chili and cinnamon stick for mole stout.

Stout

Sweet Stout

20 L

4.03%

1.045

1.014

32.42°L

All Grain

Title: Stout

Author:

Alexbcs

Boil Size: 24 L

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.19

Creation Date: 10/17/2019 04:55 AM

Notes: N/A

Cherrypolitan Milk Stou...

Sweet Stout

7 Gal

26.49

1.071

1.017

28.72°L

BIAB

Title: Cherrypolitan Milk Stout

Author:

RazzleDazzle

Boil Size: 7.5 Gal

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2019 01:03 PM

Notes: N/A

S'More Stout

Sweet Stout

10 Gal

7.14%

15.66

1.071

1.017

46.36°L

All Grain

Title: S'More Stout

Author:

Boil Size: 6 Gal

Boil Time: 60

Boil Gravity: 1.119

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: 10/17/2019 03:24 PM

Notes: For variants:

Cinnamon: 3 whole cinnamon sticks (soaked in vodka, added in secondary)

Double marshmallow: 12 oz whole large marshmallows (boiled, added to secondary) + 3 oz marshmallow root (soaked in vodka, added in secondary)

Double chocolate: 4 oz cocoa powder + 4 oz espresso powder (soaked in vodka, added to secondary)

Scotch: Oak Wood Cubes (2oz) and Peated Malt (1oz) soaked in scotch whiskey for 2 weeks (Add to secondary and age for 1 month)

Rye: Oak Wood Cubes (2.5 oz) soaked in rye whiskey for 2 weeks (Add to secondary and age for 1 month)

Awesome Recipe

Sweet Stout

20 L

4.85%

36.63

1.049

1.012

36.83°L

All Grain

Title: Awesome Recipe

Author:

asa77

Boil Size: 29 L

Boil Time: 60

Boil Gravity: 1.034

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: 10/17/2019 09:43 PM

Notes: N/A

Sweet stout dessert

Sweet Stout

20.8 L

5.86%

12.31

1.06

1.015

33.4°L

All Grain

Title: sweet stout dessert

Author:

miguelgdl

Boil Size: 11 L

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 78

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: 10/18/2019 05:03 PM

Notes: N/A

STOUT TRIPLE-X

Sweet Stout

23 L

5.07%

1.052

1.013

39.31°L

All Grain

Title: STOUT TRIPLE-X

Author:

Pilui

Boil Size: 26.5 L

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

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: 10/18/2019 06:45 PM

Notes: N/A

Awesome Recipe

Sweet Stout

5.5 Gal

7.2%

19.8271

6.9112

41.48°L

All Grain

Title: Awesome Recipe

Author:

Bertenator

Boil Size: 7.5 Gal

Boil Time: 60

Boil Gravity: 14.8

Efficiency: 75

Mash Thickness: N/A

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: 10/18/2019 07:15 PM

Notes: N/A

Cream Brew Stout

Sweet Stout

5.5 Gal

6.36%

25.52

1.067

1.022

44.18°L

All Grain

102

Title: Cream Brew Stout

Author:

Boil Size: 7 Gal

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 10/19/2019 06:11 PM

Notes: Used this to get style guidance

https://byo.com/article/sweet-stout-style-profile/

Mill the grains 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 151 °F (66 °C). Hold the mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system 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 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P).

The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it gets dissolved before firing up the kettle. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

Added Wyeast 1099 (Whitbread Ale) yeast as a backup if White Labs Bedford British WLP006 isn't available.

Hot chocolate stout

Sweet Stout

4 Gal

5.64%

52.57

1.051

1.008

42.81°L

Extract

Title: Hot chocolate stout

Author:

Thebeernicorn

Boil Size: 1 Gal

Boil Time: 60

Boil Gravity: 1.204

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/19/2019 09:54 PM

Notes: N/A

Cream Stout V2

Sweet Stout

25 L

5.23%

27.33

1.058

1.018

41.22°L

All Grain

Title: Cream Stout V2

Author:

tripeland

Boil Size: 27.8 L

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.499

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.98 bar

Creation Date: 10/20/2019 01:26 AM

Notes: N/A

Totalt Jävla Mörker

Sweet Stout

23 L

7.72%

23.42

1.079

1.02

40.55°L

All Grain

Title: Totalt Jävla Mörker

Author:

viktor

Boil Size: 28.5 L

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 10/21/2019 10:50 AM

Notes: N/A

Xocoveza mocha stout cl...

Sweet Stout

5.5 Gal

7.97%

35.57

1.089

1.028

46.37°L

All Grain

Title: Xocoveza mocha stout clone

Author:

MiaSanMax

Boil Size: 7 Gal

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

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: 10/22/2019 12:18 AM

Notes: N/A

Siste test stout

Sweet Stout

25 L

11.11%

1.117

1.032

39.82°L

All Grain

Title: siste test stout

Author:

Tindeland

Boil Size: 30 L

Boil Time: 90

Boil Gravity: 1.098

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2019 10:39 AM

Notes: N/A

Coffee Milk Stout

Sweet Stout

1 Gal

5.4%

34.62

1.062

1.021

39.49°L

BIAB

Title: Coffee Milk Stout

Author:

Boil Size: 2.6 Gal

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 0.4 oz

Creation Date: 10/22/2019 05:15 PM

Notes: Cold brewed coffee (4 fl oz) added to secondary
see link for cold toddy method: https://www.simplyrecipes.com/recipes/how_to_make_cold_brew_coffee/

Strike water 160f/ grain @ 66f

Kitchen Sink

Sweet Stout

5 Gal

4.83%

25.85

1.053

1.016

32.23°L

All Grain

Title: Kitchen Sink

Author:

Reeder

Boil Size: 6.5 Gal

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 69

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 6.84 psi

Creation Date: 10/23/2019 02:01 AM

Notes: N/A

Bevares - Imperial stou...

Sweet Stout

25 L

11.4%

34.58

1.122

1.035

39.92°L

All Grain

Title: Bevares - Imperial stout

Author:

Tindeland

Boil Size: 27 L

Boil Time: 90

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2019 11:46 AM

Notes: Stikkes om itte 1 uke gjæring. Tilsettes då kakaonibs. Får stå på deia karene 3 uker til, før dei flaskes.

- Sjokolade:
500g kakaonibs røsta på 100c i 15 min før dei blir lagt i Makers Mark bourbon i 1-2 døgn.

Vaniljeekstrakt før flasking.

Awesome Recipe

Sweet Stout

23 L

1.48%

1.015

1.004

2.22°L

All Grain

Title: Awesome Recipe

Author:

Boil Size: 17 L

Boil Time: 90

Boil Gravity: 1.02

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: 10/24/2019 01:16 PM

Notes: N/A

Chocolate Milk Stout (r...

Sweet Stout

5.5 Gal

8.85%

38.21

1.104

1.037

49.6°L

BIAB

146

Title: Chocolate Milk Stout (rasberry/bourbon)

Author:

Boil Size: 7.9 Gal

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 72

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: 10/24/2019 02:02 PM

Notes: Brew 1/8/2020
Strike temp 166.6
Mash temp 156.6
Mash out @ 155
pre boil volume 5.75gal (low due to cold steep volume still to be added)
pre boil gravity 1.075
Cold steep added with 20min left in boil
Irish moss @ 15min left
Lactose @ 10 min left
3.5oz Cacao powder @ 5 min left
5.1 gallons to fermenter.
2 packs S-04 yeast rehydrated in sterile water @82*
Pitch temp 76.8
OG 1.098
Gravity reading 1/15 1.034
Batch split 1/18
A LOT of sediment loss 3/4gal.
2.5 gal on 1oz heavy toast oak cubes that had soaked on 1.5fl/oz of Jim Beam.
2gal placed on 3 (12oz) bags frozen rasberries that were thawed, smashed, refrozen and now thawed and placed in hop bag. 0.5oz cacao nibs directly into fermenter, 0.5oz placed in bag with berries. 1 1/2Tbs vanilla extract added.
Small repitch of S-04 on 1/19. About 1/5 packet on each direct pitch

Irish stout

Sweet Stout

21 L

4.41%

32.21

1.043

1.01

35.36°L

All Grain

Title: irish stout

Author:

ridgeline brewing