Beer Style: Stout Family
Dry Irish Stout
Dry Irish Stout 5 gallons/19 L, all-grain; OG = 1.040; FG = 1.008; IBU = 35 SRM = ~38; ABV = 4.1% Ingredients: 7.5 lbs. (3.4 kg) 2-row pale malt (preferably Maris
1820 Brown Stout
When stout was stout…
MacGowan’s Sweet Tooth Stout
A dark ale with enough roasty bitterness to make you take it seriously, but enough sweetness to make it go down easy.
The Jitters Coffee-Chocolate Stout
This chocolate coffee stout recipe was created and brewed by BYO’s Dave Green for a special live tasting on National Public Radio’s daily show “On Point” on Friday, October 1, 2010.
Sweet Water Tavern’s Giddyup Stout clone
Coffee provides a kick to this well-balanced and tasty stout. Giddyup!
Sierra Nevada Brewing Co.’s Stout clone
Creamy and malty with notes of dark caramel, chocolate, light molasses and ripe plums. An American stout that truly typifies citrusy hops and black malt.
Weyerbacher Fifteen (Smoked Imperial Stout) clone
A smoked Imperial Stout to sip…and enjoy.
New Holland Brewing Co. Dragon’s Milk clone
New Holland describes Dragon’s Milk as, “A stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath.” And who doesn’t like Dragon’s Miilk?
Maple Ave Breakfast Stout
Sorry, no syrup here, but it’s still a mighty tasty beer anytime of day!
Founders Brewing Co.’s Breakfast Stout clone
Founder’s describes this as “the coffee lover’s consummate beer.” Brewed with flaked oats, bitter and imported chocolate, and two types of coffee, this is indeed like the strong, dark cup of joe you’ll want for breakfast—or anytime!
Brown Malt
It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.
Brewing Big Barleywines
Barleywine is beer, not wine. Beyond that, the definition can get a bit fuzzy. One thing’s for sure, however, and that’s that it takes some skill to brew a good one. Learn how to handle all that malt and get the proper amount of attenuation in your own barleywine. Plus: three big recipes.
