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Stout - All Grain Recipes
Imperial Stout
Written by Chris Campanelli   
Sunday, 25 May 2008 23:55
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 alcoholic strength was present but the corresponding alcoholic flavor was masked by the "brick house" body. The beer was so thick it looked like 10-40w motor oil. Really.
Ingredients:
  • 5--1/2 pounds, Belgian Pale malt
  • 3 pounds, Dextrine malt
  • 3 pounds, Belgian Carapils
  • 2 pounds, Belgian Special-B
  • 1 pound, Wheat malt
  • 1 pound, Crystal malt (60L)
  • 1 pound, Belgian Biscuit
  • 3/4 pound, Chocolate malt
  • 3/4 pound, Black Patent
  • 1/2 pound, Roasted Barley
  • 2 pounds, dark brown sugar
  • 2 Licorice sticks
  • 1 ounce, Bullion hops (10%), 60 minute boil
  • 1 ounce, Cascade hops (5.9%), 45 minute boil
  • 1 ounce, Kent Goldings (4.9%), 30 minute boil
  • 1 ounce, Fuggles (3.1%), 15 minute boil
  • 1 ounce, Mt. Hood (3.5%), steep
  • Wyeast Chico ale yeast
OG: 1.092 FG: 1.032
Procedure:
Mashed 1 hour at 160 F. Collected 7 gallons, boiled down to 5--1/2 gallons.
 
 
Kahlua Stout
Written by Micah Millspaw   
Sunday, 25 May 2008 23:50
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 ale yeast
Procedure:
Mash at 160 degrees F. Add kahlua extract to primary before pitching yeast
 
 
Dry Rye Stout
Written by Carlo Fusco   
Sunday, 25 May 2008 23:38
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 thick, just like Guiness. If I have to adjust anything, I would add more hops...say about another 1/2 oz of Fuggles for the 1 hour boil. This stout is thick, very dark, overly smooth and won't stay in my glass for very long.
Ingredients:
  • 8 lbs 2 row malt
  • 1.1 lbs flaked rye
  • 1/2 lb cara-pils malt
  • 3/4 lb roast barley
  • 1/4 lb black patent malt
  • 1/4 lb chocolate malt
  • 1/4 lb crystal malt [80L]
  • 3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
  • 1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]
  • pinch Irish moss
  • WYeast London Ale[1028]--starter made from new packet
OG: 1.060 FG: 1.020
Primary Ferment: 10-14 days
Procedure:
Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature should drop to 66C (152F). Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F). Sparge 6gal @71-76C (160F-169F). Boil for 1 hour. 3 oz of Fuggles for 60 minutes. 1 oz of Goldings and Irish moss for last 10 minutes Cool, remove trub, and pitch.

Ferment at room temperature 20C (68F) until fermentation ceases. About 10 days. A single stage fermentation was used. Then bottle or keg as desired (I kegged it).
 
 
Coopers Stout Clone
Written by Andy Walsh   
Sunday, 25 May 2008 23:37
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 a little chocolate as well. Pride of Ringwood hops are certainly used.
Ingredients:
  • 9.5 pounds 2-row lager malt
  • 1/4 pound chocolate malt
  • 3/4 pound crystal malt (60L)
  • 1.25 pound roast barley
  • 1 pound dextrose
  • 1 ounce Pride of Ringwood hops (9.5% alpha, 60 minute boil)
  • Yeastlabs Australian ale yeast (or Wyeast London)
Procedure:
Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list.
 
 
Amy's Stout
Written by Spencer Thomas   
Sunday, 25 May 2008 23:18
Beer Style:stout, oatmeal stout
Recipe Type:all-grain
Description:
My wife really liked Sam Adams Cream Stout when we had some last summer. I thought I'd try to make a beer with that nice creamy, roasty flavor, but lower gravity, for her graduation party last weekend.

Tasting notes (after 1 week in bottle/keg): Yum! Initial roasty-malty aroma with a hint of hop flower-spice. Fills your mouth, smooth, silky and medium-full body. Sweet but not too much, balanced with hops but towards the sweet side. Really right-on with what I was aiming for. Too bad I didn't make this in time for the Nationals.

Amy loves it, the party guests liked it, once they got past the intimidating (to a beer neophyte) blackness.

If you really love the roasted coffee flavor of roasted barley, the beer could easily take more of it, or maybe 1/4lb chocolate malt to "sharpen up" the flavor a bit. But it's darn good as it is, and tastes a lot "bigger" than you might expect from its OG.
Ingredients:
  • 5.5 lb Hugh Baird Pale Ale malt
  • 0.5 lb Carapils malt (Hugh Baird)
  • 0.5 lb Hugh Baird 50L crystal
  • 1.0 lb flaked oats (McCann's Irish Quick Oats)
  • 0.7 lb roasted barley
  • 30g BC Kent Goldings flowers (5%) (60 min)
  • 15g Kent Goldings (15 min)
  • 15g Kent Goldings (5 min)
  • Yeast Lab Irish Ale yeast
OG: 1.046 FG: 1.012
Procedure:
Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038.

Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil).

Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012.

Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.
 
 
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