1820 Brown Stout

1820 Brown Stout

(5 gallons/19 L, all-grain)
OG = 1.070   FG = 1.022
IBU = 38   SRM = 36   ABV = 6.7%

Ingredients
7.7 lbs. (3.5 kg) Maris Otter 2-row pale malt
7.7 lbs. (3.5 kg) brown malt (65 °L)
10 AAU Fuggle hops (90 min.) (2 oz./57 g at 5% alpha acids)
Wyeast 1099 (Whitbread Ale) or White Labs WLP005 (British Ale) yeast
1⁄2 cup dried malt extract (if priming)

Step by step
Use a single-step infusion mash at 150–152 °F (66–67 °C) for 60 to 90 minutes. Sparge one hour, with water no hotter than 175 °F (80 °C), until 7 gallons (25.6 L) of wort are in the kettle.

Boil 90 minutes, with hops added at the start. Strain, or siphon off from the hops, and adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch yeast (to ensure good fermentation, it is best to make a 2–3 quart/liter starter), and allow to ferment until final gravity is reached, usually 5–7 days. Rack into a secondary fermenter. One week later, rack again, prime with dried malt extract, and rack into keg or bottles. Mature the beer 3–6 months for best results.

1820 Brown Stout

(5 gallons/19 L, partial mash)
OG = 1.070   FG = 1.020
IBU = 38   SRM = 32   ABV = 6.9%

Ingredients
5 lbs. 5 oz. (2.4 kg) pale dried malt extract
1 lb. 11 oz. (0.77 kg) 2-row pale ale malt
1 lb. 11 oz. (0.77 kg) brown malt
1 lb. 11 oz. (0.77 kg) extra dark crystal malt (160 °L)
10 AAU Fuggle hops (90 min.) (2 oz./57 g at 5% alpha acids)
Wyeast 1099 (Whitbread Ale) or White Labs WLP005 (British Ale) yeast
1⁄2 cup dried malt extract (if priming)

Step by Step
Place all the milled grains in a muslin bag, add to 2 gallons (7.6 L) of water at 165 °F (74 °C), and keep at 150–155 °F (66–68 °C) for 60 minutes. Remove the bag, rinse with hot water, and combine this water with that from the partial mash. Add the malt extract, stirring well to ensure it is properly dissolved, then bring to a boil. Add hops and boil 90 minutes. Turn off heat, adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with 2–3 qt. (~2–3 L) yeast starter, oxygenate the wort if possible, and allow to ferment.

By 5–7 days, the final gravity should have been reached. At this point, rack into a secondary fermenter. One to two weeks later, rack again, prime with dried malt extract and rack into keg or bottles.  Condition for two to three months.