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Style:    Dry Stout

Sugars:

Amount Type
8 lbs. Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1/2 lb. Black Patent Malt
1 lb Dark Crystal Malt

Hops:

Amount Type
1 oz Target (bittering)
1 oz Northern Brewer (flavoring)
1/2 oz Willamette (finishing)

Yeast:   Nottingham dry ale yeast, or Wyeast # 1084, or White Labs WLP004
Yeast nutrient (optional)
Starting Gravity: 1.053
Ending Gravity: 1.013

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Oatmeal Stout

Sugars:

Amount Type
6 lbs. Dark Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Flaked Oats
1 lb Six Row Malt
1 lb Dark Crystal Malt (120L)
1/2 lb Roasted Barley
1/4 lb Black Patent Malt

Hops:

Amount Type
1 oz Target (bittering)
1/2 oz Willamettes (flavoring)
1/2 oz Willamettes (finishing)

Yeast:   Nottingham or Coopers dry ale yeast, or Wyeast # 1084 or 1028, or White labs WLP004
Yeast nutrient (optional)
Starting Gravity: 1.052
Ending Gravity: 1.013

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Sweet Stout

Sugars:

Amount Type
6 lbs. Dark Malt Extract
1 lb lactose (add to end of boil)
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb Two Row Malt
1 lb Dark Crystal Malt (120L)
1/2 lb Roasted Barley
1/4 lb Black Patent Malt

Hops:

Amount Type
1/2 oz Target (bittering)
1/2 oz Willamettes (flavoring)
1/2 oz Willamettes (finishing)

Yeast:   Nottingham dry ale yeast, or Wyeast # 1084 , or White Labs WLP004
Yeast nutrient (optional)
Starting Gravity: 1.050
Ending Gravity: 1.014

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Belgian Triple

Sugars:

Amount Type
8 lbs. Dark Malt Extract
1 lb Light Belgian Candi Sugar
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
2 lb Pilsner Malt
1/2 lb Caramel-Pils Malt

Hops:

Amount Type
1 1/2 oz Hallertauer (bittering)
1 oz Fuggles (flavoring)
1/2 oz Saaz (finishing)

Yeast:   Coopers dry ale yeast, or Wyeast # 1214 or 3944, or White Labs WLP550 or 570
Yeast nutrient (optional)
Starting Gravity: 1.074
Ending Gravity: 1.016

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    Porter

Sugars:

Amount Type
6 lbs. Dark Malt Extract
3/4 cup Corn Sugar (priming)
OR
3/4 cup Dark Brown Sugar (priming)

Grains:

Amount Type
1/2 lb. Chocolate malt
2 lbs. Dark Crystal Malt (80-115L)
1/2 lb. Special B malt

Hops:

Amount Type
3/4 oz Target (bittering)
1/2 oz Fuggles (flavoring)
1/2 oz Saaz (finishing)

Yeast:   Nottingham dry ale yeast, or Wyeast # 1028, 1056, 1084, 1335 or 1318, or White Labs WLP001, 004 or 005
Yeast nutrient (optional)
Starting Gravity: 1.046
Ending Gravity: 1.012

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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