Brewing & Recipes

Beer Style: stout, oatmeal stout Recipe Type: extract Description: I hve been having very good luck and a tasty stout using the following recipe. Ingredients: 8 lbs british malt extract 1 LB roasted malt 1/4 Lb black patent 1 lb carapils 1 lb rolled oats 1 oz eroica (boiling) 3/4 oz willamette (50 min) 1 pkg wyeast irish ale yeast …

Beer Style: stout, English stout, milk stout, sweet stout, Mackeson’s Recipe Type: all-grain Description: This recipe is based on one presented by Bob Pritchard in his book All About Beer. He also advocates adding saccharine. In digest #245, Doug Roberts said that he made this beer and did not like the results. He said, “I will never again make a …

Beer Style: stout, Russian imperial stout Recipe Type: all-grain Description: I have been brewing Imperial Stouts all summer—10 batches altogether. (Talk about a beer out of season—rawlp!) Many interesting Imperial Stouts were produced. The one I liked the most had all the trappings of an Imperial Stout but without that expected alcoholic flavor. A Big Beer without the Burn. The …

Beer Style: stout, kahlua Recipe Type: all-grain Description: Ingredients: 5 pounds, 2-row barley 2 pounds, 120L caramel malt 2 pounds, 20L caramel malt 2 pounds, British crystal 1 pound, wheat malt 1 pound, dextrin 1 pound, roast barley 2 ounces, Northern Brewer hops (boil 75 minutes) 1/2 ounce, Styrian Golding hops (boil 75 minutes) 1 bottle Kahlua liquor extract Whitbread …

Beer Style: stout, Irish stout, dry stout Recipe Type: partial mash Description: Ingredients: 5 pounds, pale malt 1 pound, crystal malt 1 pound, chocolate malt 3.3 pounds, John Bull unhopped dark malt extract 1 ounce, Clusters hops pellets 1 ounce, Hallertauer leaf hops 1 tablespoon, Irish moss 1/2 ounce, Willamette hops pellets 2 packs, Red Star ale yeast OG: 1.044 …

Beer Style: stout, Russian Imperial stout, imperial stout, Grants Imperial stout, Recipe Type: extract Description: This is an extract recipe (with specialty grains) that I made with a friend several years ago (we got the recipe somewhere, but I can’t remember where). The FG turned out a little high, but it tasted a lot like Grant’s. The major problem with …

Beer Style: stout, dry stout, rye Recipe Type: all-grain Description: This has got to be the best stout I have ever made. Since I have made the move to all-grain, this will be the only stout recipe for me. The flavour is dry and what you would expect from a stout. The rye and the cara-pils has made it very …

Beer Style: stout Recipe Type: extract Description: This recipe is based on the Double Stout recipe that appeared in Zymurgy magazine, but the quantities have been adjusted to make a half batch. Ingredients: 1/2 pound, crystal malt 1/4 pound, roasted barley 3.3 pounds, Mountmellick stout kit 1/2 pound, amber dry malt 1/2 teaspoon, gypsum 1/2 teaspoon, Irish moss 1/4 ounce, …

Beer Style: stout, foreign stout, Coopers Stout clone Recipe Type: all-grain Description: It is basically a foreign style stout: quite bitter (maybe 45 IBU), alcoholic (6.8%), coffeeish and oily. I believe Coopers use dextrose in all their beers, including this one. My Roger Protz (a Pom) book says they use lager malt, crystal and roast barley. I would have guessed …

Beer Style: stout, coffee stout Recipe Type: extract Description: Ingredients: 1 can Stout extract 6 pounds dark dutch bulk extract 1 pound chocolate malt 1 pound crystal malt 12 cups coffee 1 ounce Fuggles hops (bittering) 1 ounce Fuggles hops (flavoring) 1 package of Wyeast #1084 3/4 cup brown sugar (priming) Procedure: Heat water to 160 degees and steep grains. …