Jamil’s American Stout
Jamil’s American Stout
(5 gallons/19 L, all-grain)
OG = 1.072 (17.5 °P)
FG = 1.017 (4.4 °P)
IBU = 73 SRM = 48 ABV = 7.2%
Ingredients
13.47 lb. (6.11 kg) Great Western domestic pale malt (2 °L) (or similar)
14.46 oz. (410 g) Briess black barley (500 °L) (or similar)
10.93 oz. (310 g) Great Western crystal malt (40 °L) (or similar)
10.93 oz. (310 g) dark chocolate malt (420 °L)
15 AAU Horizon pellet hops (60 min.) (1.16 oz./33 g of 13% alpha acids)
7.6 AAU Centennial pellet hops (5 min.) (0.84 oz./24 g of 9% alpha acids)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
Step by step
Mill the grains and dough-in targeting a mash thickness that will allow your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring, or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.056 (13.7 °P).
The total boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add the remaining hop addition at 5 minutes. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3.1-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.
Jamil’s American Stout
(5 gallons/19 L, extract with grains)
OG = 1.072 (17.5 °P) FG = 1.017 (4.4 °P)
IBU = 73 SRM = 48 ABV = 7.2%
Ingredients
8.51 lb. (3.86 kg) light liquid malt extract
14.46 oz. (410 g) Briess black barley (500 °L) (or similar)
10.93 oz. (310 g) Great Western crystal malt (40 °L) (or similar)
10.93 oz. (310 g) dark chocolate malt (420 °L)
15 AAU Horizon pellet hops (60 min.) (1.16 oz./33 g of 13% alpha acids)
7.6 AAU Centennial hops (5 min.) (0.84 oz./24 g of 9% alpha acids)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
Step by step
Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.061 (15 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
The total wort boil time is 60 minutes. Add the bittering hops as soon as the wort begins to boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the remaining hop addition at 5 minutes. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3.1-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. Follow the remaining carbonation and packaging instructions for the all-grain recipe.
