Stouts

Oats Stout(all grain)
Blackberry Stout
Imperial Stout
Black Gold Stout
Coffee Cream Stout
Oatmeal Stout
Imperial Stout (PIS)
Party Puffs stout(all grain)
Oatmeal Stout(all grain)
Blake's Black Stout III
The Big Stout
Wild Mountain Stout
Vanilla Stout
Primo Stout

6 lbs Klages 2 row pale malt
1/2 lb Dextrin malt
1 1/8 lb rolled oats
1/2 lb Crystal malt
1/2 lb Chocolate malt
1/4 lb Roasted Barley
1 oz Cluster hops (boiling) alpha=7.4
1/2 oz. Cascade hops (finishing)
10 oz. Lactose
1/2 tsp Irish moss
German Ale yeast (wyeast #1007)
Dough in with 3 qts cold water. Raise temp to 153 F, hold for 2 hours or until iodine test indicates complete conversion. Rouse and transfer to lauter-tun, sparge to yield 7 gallons wort, boil for 1 hour adding boiling hops. Add finishing hops and Irish moss at 10 minutes. Sparge, cool and pitch.
Original Gravity: 1.040
Finishing Gravity: 1.015
Kegging: Pressure Carbonated.
Comments: Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Some- what thin for style, use Ale malt next time, use more dextrin and pale malts, and mash at higher temp? Overall, a very nice beer!
1 can Mount Mellick Famous Irish Stout Extract
3 # M&F Dark Dry Malt Extract
4 # Frozen Blackberries
1 # Dark Crystal Malt
1/2 # Black Patent Malt
1/2 # Roasted Barley
1.5oz Hallertauer
.5oz Fuggles
1/2 cup Corn sugar for priming
Specifics: Start all the grains in brewpot with cool water, remove when boil commences. Add all malt, and Hallertauer hops. Boil 1 hour. Add Fuggles hops, boil for 5 more minutes. Remove from heat. Add thawed blackberries and steep for 15 mins. Cool and dump the whole mess in the primary. When moved to secondary, leave the blackberries behind.
This stout reaches it's prime in 4-6 weeks, and rapidly deteriorates from there,
One 3.3 lb cans Edme SFX dark unhopped extract
One 4 lb cans Alexanders unhopped extract
3 lbs M&F dark dry extract
1 lb clover honey
1/2 lb chocolate malt
1/2 lb roasted barley
5 oz cascade hops (in boil for 60 minutes)
1 oz bullion hops (dry hopped for 3-4 days)
Wyeast 1084 Irish ale yeast
Crush the specialty grains and do a partial mash. (We added them to two gallons of cold water, heated just to boiling, and strained.) Add the rest of the water, the extract, honey, and cascade hops and boil for 60 minutes. Cool and pitch yeast. After primary fermentation, rack to secondary and dry hop with the bullion hops.
OG 1.075
FG 1.034
6# M&F Dark Extract Syrup
1# M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
1 oz. Chinook Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (20 min)
1.5 tsp. Single Fold Pure Vanilla Extract
3/4 C. Freshly Brewed Espresso
EDME dry ale yeast
3/4 C. corn sugar for priming
Living in a region with poor public water supply has unfortunately -or- fortunately forced me to use bottled water. For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then racked to secondary for 12 days to ensure no bottle bombs!
Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever.
Taste: It has a smooth, chocolaty, warm fuzzy flavor perfect for sitting in front of the fireplace.
!
25 lbs. 2 row Klages hotkilned
5 lbs. 40 lov crystal
2 lbs. 80 lov crystal
Double grind Klages [somehow extraction is more "to the book"] strike at 125; hold 20 minutes [acid rest] bring to 135; amylase conversion, 20 minutes [Not] begin recirc. while heating protowort bring to 148-152 [we broke thermometer]; keep 1.5 hrs. recirc until your arms fall off.
Dump into 10gal kettle. boil. You will add 3 oz. Eroica to this at the start. maybe too much, but it will make you hallucinate with the dissolved Lupineline.
Flower as you wish [we used 2.5 oz Cascades], follow standard chilldown by whatever technique suits you, put into pair of 5 gallon fermenters.
Pitch #1 with Wyeast ALT. #2 with 1/4 cake of Fleishman's cake yeast [it was FAR better].
Do we need to tell you how to make beer from here? NOT! Ferment; rack; rack; rack; stack with CO2 charge [i.e. a little sugar] bottle, cap [duh] and hope for the best.
We make "tar and feathers" with 1 btl of this and 1 btl of Guiness to cut it.
1 munton and fisonstout kit
1 pound of dry dark spraymalt.
half lb of lactose
a half cup of coffee beans, unground,
2 packets edme ale yeast
boil malt for 15 min (in some water), at the last 5 minutes of the boil, add a half lb of lactose to the wort. then as the beer is cooling, which i used a bathtub of cold water to do, put about a half cup of coffee beans, unground, into the wort and let sit until pitching the yeast. strain the beans before putting in primary fermenter and do the regualr process from there. You may want to let the beer sit in bottles for about a week longer to 2 weeks longer than usual to allow the coffee flavor and hops mix. Also, the stout gets more malty as you let it sit and tastes best after a month of storage when the chocolate malt and the hops blend together to take off some of the biteenjoy
6 lb. two row britsh pale malt
1 lb. crystal malt (60 lov)
1 lb. Roasted Barley (425 lov. [I think])
3 lb. dry Dark malt (M&F)
1.5 lb. Oatmeal
1 oz. Nugget hops, 60 min boil (11.8 alpha)
1 oz. Fuggles, 30 min boil
1 oz. Fuggles, dry hop** (read below)
2 14g pkg. Whitbread ale yeast, dry
Grains were steeped at 154 deg F for 90 min. Sparge at 170 deg F.
After hop boil, I diluted the entire batch to 7 gal and then divided this equally into to separate fermenters (3.5 gal).
Pitched yeast @ 78 deg F. Ferment @ 72 deg F.
Batch no. 1 I racked to a secondary fermenter after 5 days. I dry hopped this batch in the secondary ferm. with a half oz. of fuggles (10days). 1/2 cup corn sugar for priming.
Batch no. 2 Primary ferment 7 days. I boiled a hlf oz. of fuggles for 2 min in 1 cup of water with my priming sugar (1/2 cup corn sugar) just prior to bottling. I wanted to see how secondary dry hopping differed for the 'hop tea' priming method.
OG 1.050 FG 1.022
30 days in bottle
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Ingredients:
11# amber malt syrup
2# amber dry malt
1/2# black patent, 2/3 roast barley, 1/2# crystal (40LB),
2 oz Chinook hops, 2 oz cascade (total hbu boil 36),
1 oz cascade (flavor), 3 tsp gypsum,
Wyeast Irish liquid yeast.
Crack grains and bring to boil in 1.5 gallons water. Strain out grains. add malt and boil for 55 minutes. add the flavor hops (1 oz cascade) and boil 5 more minutes. yeast pitched at 72 deggrees. rack after a week if you want (I never do).bottle 10-14 days later. this is a 6 gallon batch.
Approaching barley wine, is drinkable after 3 weeks, gets richer as it ages, flavor approaching barleywine,
OG 1.088, FG 1.028, so a good kick.
Ingredients:
6.6 lbs Northwestern dark LME
3.3 lbs Northwestern gold LME
8 oz black patent malt
8 oz roasted barley
8 oz cara-pils
4 oz chocolate malt
0.7 oz brewer's licorice
2.75 oz Brewer's Gold hops (23 HBU), boil
1.00 oz Cascade hops, aroma
Wyeast 1056 (American Ale)
OG: 1.070, FG: 1.020
Specialty grains are steeped at 155 degrees for 20 minutes and then raised to 170 degrees for 10 minutes. Primary and secondary fermentations lasted 1 week and 3 weeks, respectively.
 
Ingredients:
4,5 Kg ( about 9 lbs ) Pale Ale malt
0,5 kg ( about 1 lbs ) roasted wheat crushed
50 g ( about 1.7 oz) choclate malt
250 g ( about 1/2 lbs) black malt
20 g (about 1oz)Northern Brewer , 8,4 %, 60 min. boil
50 g (about 1.7 oz)Fuggle, 4,0 % 60 min. boil
25 g (about 1oz)Fuggle, 4,0 % 20 min. boil
300 g (10.5 oz)sugar,
1 tsp salt
1/2 tsp sodiumbicarbonate
1/2 tsp crushed chalk (equivalent to gypsum, I believe)
1 tsp Irish Moss
1/2 litre culture on Yeast LAB, A01 Australian Ale
Boil the wheat with 2 lbs of water for 30 min. Mash the wheat and the colored malt together with 2 lbs of pale ale malt for 30 min at 55 centigrades. Add the rest of the malt and mash for 90 min at 68 centigrades.
Let it boil for one hour and put in the hops as described above.
Let it cool, and add the yeast.
Ferment one week, and put it in an other container, ferment one more week, and bottle it ( and prime ). If you let it mature a month it will be a pleasure to drink it.
 
Ingredients (5 gal):
5 lbs British Pale malt
2 lbs Wheat malt
1 lb medium british crystal
1 lb Quaker Rolled (Minute) oats
1 lb roasted barley
1 oz Chinook (12 HBU) 75 minutes
.5 oz Goldings (2.5 hbu) 30 mins
.5 oz Goldings Steeped at end of boil
Wyeast London ESB 1968 in 1 quart (liter, actually) starter.
Irish moss added at final 15 minutes of boil. Total boil was 75 minutes.
The recipe is adapted from Papazians "Barrel of Monkeys Oatmeal-Wheat Stout" (_The Home Brewer's Companion_), with some changes to the grain bill, hop types and mashing schedule.
Mashing was done in my 8 gallon enamel canning pot with an EasyMasher (tm) installed. Doughed in with 2.5 gals water (which frankly seemed a bit low, and made for a really thick mash) and rested at 104 F. for 20 mins.
Protein rest at 124F. for 20 mins. to ungum the gummies.
Starch conversion at @ 155F. for 1 hour.
Mash out at 168F. for 15 minutes.
Begin sparge from hell. Ran off and recirculated a little less than 1 quart before the runnings ran clear. Of course, it's pretty d*mn hard to tell when the runnings from a stout wort are "clear", so I was pretty much guessing. My sparge, when it finally began, was a mere trickle, even with the EasyMasher spigot wide open. I forget exactly what I figured as the rate of outflow, but I believe that my calculations indicated that I would have 6 gallons of wort collected just prior to Easter Sunday.
 
Ingredients (5 gal):
4# dark syrup
3# amber syrump
2#dark dry
2/3# crystal malt; 1/3# black patent; 1/3# roasted malt
2 oz BC Kent Goldings, 1 oz cascade --boil
2/3 oz cascade--aroma
Wyeast liquid European yeast
1/4 tsp Irish moss
Standard process. Steep dry malts by bringing to boil.
Add aroma hops for last 2 minutes of boil.
OG- .068 FG- .022
 
Ingredients:
9 lbs. plain dark dry malt extract
1 lbs. 64 crystal malt
1/4 lbs. 338 chocolate malt
1/3 lbs. 385 roasted barley
1oz. nugget 60 min. boil 14.3% A.A.
1oz. fuggle last 12 min. 4.4% A.A.
1oz. Kent Goldings steep 1/2 hour
1 tbs. gypsum
1 tsp. Irish moss
Wyeat 1056
Ingredients:
3.3 lbs Dark Syrup (unhopped)
2.0 lbs Pale Dry
1.0 lbs Amber Dry
6oz roasted barley
6oz chocolate malt
16oz strong black coffee
12 AAU Northern Brewer (about 1.4oz pellets)
Yeast: WYeast labs #1084 or 1 pkt Edme dry.
Bring 2 gals water to boil for 15 minutes. Let cool to 160F and add crushed grain bag. Stir, and let steep for 30 minutes and remove bag. Add malts and coffee and bring to boil. Add hops, and boil for 1 hour. Add wort to 3 gals cold sterile water in fermenter. Pitch yeast slurry when wort is no warmer than 75F, and aerate for 5-10 minutes. Allow to ferment out (3-5 days @ 65-72F) rack into secondary fermenter for 5-7 days. Bottle with 1/2-3/4 cup corn sugar prime. Age for at least 4 weeks before drinking. Quality increases with age.
 
Ingredients(for 5 gal):
4.5 lbs. Dark Malt Extract
4.0 lbs. Pale Malt Extract
1.0 lbs. Breiss 120L Crystal Malt
.25 lbs. Breiss Chocolate Malt
.25 lbs. Breiss Black Patent Malt
.25 lbs. Breiss Malted Wheat
2 oz. Domestic Whole Willamette Hops
Wyeast #1084 Irish Ale
8 oz. Lactose (unfermentable milk sugar)
1 Whole Vanilla Bean
1/2 CUP Priming Sugar
Steep the grains for 30 mins. at 150 degrees
remove from heat and add all the extract
Bring to a boil and add half of the hops, add the remaining hops 30 mins. later & continue to boil for 30 more mins.
remove from heat and cool to 80 degrees or below, & pitch yeast
primary fermentation 10 days
secondary- add whole vanilla, in glass for 21 days
boil lactose and priming sugar in 2 1/2 cups of water for 10 mins. when bottling
Ingredients:
3.3 lbs dark malt extract-unhopped (I used John Bull's for this, I think any dark extract will do)
3 lbs dark dry malt
1/2 lb crystal
1/2 lb chocolate
1/2 lb black patent
1/2 oz cascade hops (full boil)
1/2 oz cascade hops (last 10 minutes)
1 package dry ale yeast
1/2 cup corn sugar (for priming)
Steep the grains till the wort boils, then add the dry malt powder, malt extract, and 1/2 oz hops.
Boil 1 hour, & add 1/2 oz hops the last 10 minutes
Cool the wort, pitch the yeast, and leave in the primary fermenter for about 3 days.
Rack to the secondary fermenter until the specific gravity reaches .020
Bottle using corn sugar to prime
This is crucial! leave it in the bottles for at least 3 weeks before drinking.
8# Light (or Amber) Syrup
1/2# black patent malt
1/2# roasted barley
2 oz Northern Brewer hops
4 Cinnamon sticks
1/2 cup molasses
1 square bakers chocolate
Danstar Nottingham ale yeast
Start 1 1/2 gallons of cold water on heat, with black patent malt and roasted barley in water. When boil starts, remove grains, and add malt syrup and hops. After 50 minutes of the boil, add molasses, cinnamon sticks, and chocolate. Boil for 10 more minutes, then pour through strainer into 3 gallons of cold water and sparge.
Add yeast when wort is 70 - 76 degrees.
Bottle after fermenting for 10 - 14 days.
Drinkable after 2 weeks, but it gets better with age.
My original gravity on this one was 62, and final gravity was 13.
 
6 lbs. Amber malt extract
1 lb. Amber DME
1.4 lbs. Dark malt extract "kicker"
4 oz. Malto-Dextrine
.5 lbs. Flaked barley
.5 lbs. Roasted barley
.5 lbs. Belgian Special-B
.5 lbs. Chocolate
1 lb. Crystal 60L
2 oz. Northern Brewer (5%)
1 oz. Cascade (3.5&)
Steep grains in about 2 gal. of water; bring to boil. Boil for about 5-10 min, and let grains steep 40 min. Wring out grain bag and remove. Add extracts and malto-dextrin; boil for 45 min to an hour. Add northern brewer hops and boil for 35 min. Add cascade and boil 15 min. Cool wort, add water to bring to final volume and place in fermenter. Ferment with Wyeast Irish stout or english ale yeast.
 
9lb. 2row pale malt
2lb. 120 lov. crystal malt
1/2lb. black patent malt
1lb. roasted barley
1lb. special B. malt
2oz. Styrian Goldings pellets
1/2oz Bullion Pellets
1/2oz Fuggles Pellets
1/2oz Cascade Pellets
Wyeast #1084 Irish Yeast
1 cup Amber malt extract to prime
Using simple infusion mash- use 16.4 qt. strike water at 170 deg. for a stabilized mash temp of 154 deg. Hold for two hours.
Brew requires a two hour boil with addition of S. Goldings at 45 min.
Second addition of hops (Bullion) at 1 hr. 15 min.
Last addition of all remaining hops at 1 hr. 55 min.
Rack to 6 1/2 gal carboy with original graity of 1.063
Rerack when gravity falls to 1.022
Bottle with finishing gravity of 1.020

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