Microbrew-Style Stout

Microbrew-Style Stout

5 gallons/19L, extract w/grains; OG = 1.080; FG = 1.016; IBU = 70; SRM = 75; ABV = 8.3%


3.33 lbs. (1.5 kg) Breiss Light dried malt extract
6.0 lbs. (2.7 kg) Coopers Light liquid malt extract
8.0 oz. (0.23 kg) dark crystal malt (130–150 °L)
6.0 oz. (0.17 kg) medium crystal malt (45–55 °L)
6.0 oz. (0.17 kg) roasted barley (400–500 °L)
6.0 oz. (0.17 kg) chocolate malt (300–400 °L)
16 oz. (0.45 kg) Weyermann Carafa III dehusked roasted malt (450–500 °L)
1 tsp. Irish moss
18.3 AAU Nugget hops (60 min) (1.5 oz./yy g of 15% alpha acid)
6 AAU Cascade hops (20 min) (1 oz./28 g of 6% alpha acid)
8 AAU Centennial hops (5 min) (1 oz./28 g of 8% alpha acid)
Wyeast 1056 or White Labs WLP001
3/4 cup corn sugar (for bottling)

Step by Step

Place crushed grains in a nylon steeping bag and heat 105 fl. oz. (3.1 L) of water to 162 °F (72 °F). Steep grains in this water for 45 minutes. The temperature should be around 150 °F (66 °C) for the
duration of the steep.

Combine 1.7 gallons (6.4 L) of water and dried malt extract (DME) with “grain tea“ and heat to a boil. (To save time, heat water and DME while steeping the grains.) Boil wort for 60 minutes, adding Nugget hops at the beginning of the boil. With 20 minutes left in the boil, add the Cascade hops. With 15 minutes left, stir in the liquid malt extract (LME) and add Irish moss. Stir in LME thoroughly to prevent extract from sinking in kettle and scorching to the bottom. Add Centennial with hops with 5 minutes left in the boil.

After boil, cool wort down to 70 °F (21 °C), aerate, pitch yeast and ferment at 70 °F (21 °C). Rack after about 14 days and a second time in another 21 days. Then prime, bottle and hold for at least 14
days before drinking. This beer can be consumed young or can be laid down for aging.

All grain option:

An all-grain version of this beer can be made by substituting 14.25 lbs. (6.5 L) of 2-row pale malt for the liquid and dried malt extracts.

Issue: January-February 2005