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Stout - All Grain Recipes
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Written by Michael Wood
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Description:
I'm planning on brewing a Russian Imperial Stout for my wedding. The charteristics I'm looking for is a dark, full bodied, somewhat sweet, with light bittering (for an imperial stout), and a hint of esters and complexity. I'll be brewing this thing as a partial mash and figure on doing a single step infusion mash at around 155 degrees for extra body. I was hoping to add 5# of amber extract to get a little more specific gravity. I'd like to get some advice from some brewers out there as to what you might change or suggest.
Ingredients:
- 20# 2-row britsh
- 2.5# Wheat
- 2.5# Belgian Carapils
- 2# Crystal (60L)
- 2# Munich 2-row
- 1# Belgian Special B
- 1# Oats
- 1/2# Chocolate Malt
- 1/4# Black Patent
- 5# Amber Extract
- 6oz Northern Brewer (60min)
- 3oz Fuggles (5min)
- 1tsp Gypsum
- 1/2oz Irish moss at end of Boil
- Yeast 1214 Belgian Liquid (And definitely make a starter!)
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Written by Les Fenison
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Description:
Black as the darkest night, rich as the most decadent dessert, Terminator is for the true stout lover. This is a full bodied and flavor packed ale which draws it's robust complexity from kiln-baked specialty grains. Look for a wide array of toasted, chocolate, nutty and coffee-like flavors in every pint!
This recipe was made famous by the McMenamins chain of brewpubs around the Portland area. I brewed this recipe many times using my RIMS system and it came out exactly like their pub version.
This recipe makes 5 gallons. |
Ingredients:
- 10.75 lb Pale Malt (2-row)
- 1 lb Crystal 40L
- 1 lb Black Barley Malt
- 3/4 lb Munich Malt
- 1oz Cascade Hops (pellets)
- 1 tsp Irish Moss (15 min before end of boil)
- Liquid Wyeast #1056
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OG: 1.066 FG: 1.033
Primary Ferment: 2 to 3 days, as soon as the activity drops
Secondary Ferment: 3 weeks |
Procedure:
Single step, upward infusion mash with strike temp at 157 degrees.
Hops- Cascade additions at 1/2oz at boil, and at 1 hour. Shoot for 30 IBUs.
Total Boil time is 1.5 hours. Use liquid Wyeast #1056 and ferment around 69 degrees
The above is the exact directions that I received from the brewmaster at the brewery. Of course the ingredients were in percentages. I have broken them down to 5 gallon bach amounts above.
The simplified instructions are;
Mash keeping the tempature as close to 157 degrees as possible. I used a RIMS system with a PID tempature controller that kept it within one degree but not everyone has a RIMS. So just do your best to keep it at 157 for 90 minutes.
Add the Cascade hops 1/2 oz when it reaches a boil and another 1/2 oz one hour later. I used pellet hops. If you use whole leaf, you will need to use more. This is not an overly hoppy recipe so be careful and don't over do it.
Add 1 tsp Irish Moss 15 minutes before the end of the boil. Drop to 69 degrees as quickly as possible after the boil and pitch the yeast.
Optionally, you can add 3/4 pound of oatmeal flakes to the mash to add some sweetness. The recipe turns out great either way.
I don't bottle, I keg it and charge it with beergass Co2/Nitrogen at 30psi but normal carbonation works great too. |
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Written by Charles Capwell
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Description:
I'm trying for a complex RIS and feel that with this recipe that I'm likely to achieve that. I'd just like some input on this recipe.
Ingredients:
- 4# English Pale Ale malt
- .5# carapils malt
- 6 oz English Roasted Barley
- 6 oz English Black Roast
- 4 oz Flaked Barley
- 4 oz Flaked Wheat (considering using spelt)
- 4 oz English Chocolate malt
- 2 oz English Smoked (HB) (I'm considering leaving this out, may be making
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Written by Larry Bristol
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| Beer Style: | stout, dry stout, Irish stout | | Recipe Type: | all-grain | Description:There is probably no such thing as a perfect clone, but I'll share with you (and anyone else watching) some of the things I have been able to learn in my similar attempts. None of this is authenticated by any factual source that I know of.
I do not think you HAVE to use N2 to achieve the creamy head, but it would surely help. Otherwise, the longer the beer can be allowed to rest under CO2 at cool (serving) temperatures, the better the head. I keg and use forced carbonation. I will let the stout sit at serving temperature and under serving pressure for a minimum of 14 days before serving; it's better after 30 days. It seems to work!
The first (and perhaps most interesting) aspect of Guinness is that there appears to be more than one recipe! The stout served in Ireland is different from that sold in England and also from that exported to the US. I refer to these as the "Irish Stout", an "English Stout", and an "Export Stout". The priniple difference seems to have to do with the amount of sour mash flavor included in the brew. There could easily be other differences as well.
So when I brew my "Guinness-a-like", I also need to decide which one of these targets I am hoping to hit. I start with a basic stout recipe (see below) that makes what I call the "English" version; it has NO sour mash taste. Or start with whatever recipe you think comes closest and adjust from there. If I decide to make the "Export" or "Irish" version, I will sour the brew (after fermentation), with the "Iish" being the most sour.
As I understand, Guinness actually allows part of the mash to get "infected" with a lacto-baccilli (why can I not think how to spell this morning?). I did not want to fool around with that sort of thing (tough to control, lots of extra work, etc.), so I sour the beer by adding carefully controlled amounts of lactic acid after fermentation is complete. I add it to the keg as I rack from the secondary fermenter; if I were bottling, I would add it along with the priming sugar.
How much lactic acid? You'll have to be the judge of that for yourself as you decide how "Irish" versus how "English" you want your stout. The 5 gal-US batch I currently have on tap contains 40cc of an 88% solution of lactic acid; it is VERY sour. You might want to try half that and adjust according to your tastes. | Ingredients:- 11.0# pale malt
- 1.0# British crystal (60L)
- 0.5# black patent malt
- 0.5# roast barley
- 1.0oz Clusters hops (7.8%AA) (90 mins)
- 0.5oz Willamette (4.8%AA) (30 mins)
- 0.5oz EKG (5.2%AA) (30 mins)
- London British ale yeast
- 0-40cc lactic acid (88% solution) to finished beer (to taste)
| Procedure:Mash 90 mins; target 154F and pH=5.2; soft water! | | |
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Written by Marty Albini
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| 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 batch with brown sugar as an ingredient (a little honey or molasses, perhaps, but not caramelized refined sugar). The recipe absolutely no resemblance to thick, rich, sweet Mackeson. It was a thin, cidery sorry imitation. | Ingredients:- 5 pounds, pale malt
- 1/2 pound, crystal malt
- 1/2 pound, roast black malt
- 1 pound, soft brown sugar
- 1-3/4 ounce, Fuggles hops
- ale yeast
| | OG: 1.040 FG: 1.008-1.010 | Procedure:Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of common salt. Crush all grains and mash in 2 gallons of water at 165 degrees for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of caramel may be added at this stage if proper color has not been sufficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5 gallons, pitch yeast when at correct temperature. This recipe can be brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also add 1/4 pound of lactose in boil to provide a slightly higher gravity and a sweeter palate. | | |
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