BeerTutor.com - beer information, reviews, articles, forums and more BeerTutor.com
          Beer Database | Beer Styles Guide | Glossary | Articles | Videos | City Guides | Tools | Forums
         Homebrewing | Beer Trivia Quizzes | Fun Stuff | Food & Drink Recipes | Links | Books | Beer Gear
Find BeerTutor.com on Facebook   
Login
Username:
Password:
Remember me

Lost password?
Register
Find a Beer

Look in:

Advanced Search
Search Tips
Check It Out!
The best selection of premium craft beers you'll find from any beer of the month club.
Craft Beer Club
Forum Stats
Users Online: 283
Total Posts: 12786
Members: 2794

Last Post
Strongest Beer in the World
by saroni
06.04. 07:12
Poll
How many beers do you have at your house right now?
0-10

(7)
11-20

(13)
21-30

(9)
31-40

(5)
41-50

(3)
50+

(18)
You must login to vote.
Links
Travel Guides

Homebrewing Corner

Welcome

Index | Recipes | Batches | Reviews | Tools | Tutorials

Welcome to our free online homebrewing software. In order to use our software, you will first need to register and login to the site. Get started by clicking on the "Recipes" link in the above menu and follow the instructions on that page. Happy brewing!

Today's Random Recipe
Expected grain efficiency (1-100): %  Batch Size (US gallons):  
Beer's Name: Introspection Stout Style: Anglo-American Style Ales
Substyle: (Oatmeal Stout)
 Original Gravity: 1.062
 Final Gravity: 1.019
 Alcohol (ABV): 5.58%
 Calories (per 12 oz.): 207
 Total IBU (Bitterness): 44
 SRM (color): 58

Ingredients: (Portions for a 5 gallon batch)
Grain 1 lbs.  Crystal 60L (USA)   All grain
Grain 0.5 lbs.  Barley, Flaked (USA)  
Grain 1 lbs.  Oats, Flaked (USA)  
Grain 6 lbs.  Malt Syrup, Dark (USA)  
Grain 1.75 lbs.  Black Patent Malt (USA)   All grain
Hops 1.5 oz.  Northern Brewer   (Pellets% AA) Boil time 60 min.
Miscellaneous Ingredient 1 oz  Irish Moss  
Yeast 3 oz.  White Labs British Ale (WLP005)  Yeast   (Ideal ferm. temp: 65-70°F)
Directions:
1. Add grains (oats, crystal 60, flaked barley and black barley) to 1 1/2 gallon of water and raise the temperature to anywhere between 150-158F. Remove from heat, cover and let stand for 40 minutes.

2. Dump the stuff into a kitchen colander or large strainer and catch the runnings in a pot. Pour another 1 1/2 gallon of hot water over the grain and catch this runoff as well.


3. Add dark extract and boiling hops and bring to boil for 60 minutes. In 15 minutes before the end, add finishing hops.

Cool as quickly as possible to 75 degrees, and pitch yeast.
Primary Fermentor:   5 days  Secondary  2 weeks  In Bottles:   2 weeks



A beer please:
Una birra, po piaghere,
(Oo-na beer-ra po pia-gehre)
-Sardinian

About Us |  | Privacy Policy | Disclaimer | Advertise | Contact Us