Recipe

Rogue Shakespeare Stout clone

Rogue Ales Shakespeare Stout clone

(5 gallons/19 L, all-grain)
OG = 1.061 (15 °P)  FG = 1.015 (3.8 °P)
IBU = 76  SRM = 48  ABV = 6.1%

Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”

Ingredients
9.12 lb. (4.14 kg) Great Western domestic pale malt (2 °L) (or similar)
1.45 lb. (660 g) Briess chocolate malt (350 °L) (or similar)
1.45 lb. (660 g) Great Western crystal malt (150 °L) (or similar)
1.34 lb. (610 g) Great Western flaked oats (2 °L) (or similar)
3.17 oz. (90 g) Briess black barley (500 °L) (or similar)
14.4 AAU Cascade pellet hops (60 min.) (2.25 oz./64 g of 6.4% alpha acids)
7.2 AAU Cascade pellet hops (15 min.) (1.13 oz./32 g of 6.4% alpha acids)
Wyeast 1764 (Rogue Pacman) yeast

Step by step
Mill the grains and dough-in. Hold the mash at 148 °F (64 °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 1.047 (11.7 °P).

The total wort boil time is 90 minutes. Add the hops according to the ingredients list. Chill the wort to 60 °F (16 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or one package of liquid yeast in a 2-liter starter.

Pacman ferments well at cold temperatures, but you can let it warm a little as fermentation progresses to ensure complete attenuation. Pitch at 60 °F (16 °C) and ferment 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 or bottle. Target a carbonation level of 2.5 volumes.

Rogue Ales Shakespeare Stout clone

(5 gallons/19 L, partial mash)
OG = 1.060   FG = 1.018
IBU = 60   SRM = 48   ABV = 5.8%

Ingredients
4 lbs. (1.8 kg) extra light dried malt extract
1.34 lbs. (0.61 kg) Great Western pale malt (2 °L)
1.34 lbs. (0.61 kg) flaked oats (2 °L)
1.45 lbs. (0.66 kg) Briess chocolate malt (350 °L)
1.34 lbs. (0.61 kg) crystal malt (120 °L)
3.17 oz. (90 g) black barley (500 °L)
12.8 AAU Cascade hops (60 min.) (2 oz./57 g at 6.4% alpha acids)
7.2 AAU Cascade pellet hops (15 min.) (1.13 oz./32 g at 6.4% alpha acids)
Wyeast 1764 (Rogue Pacman) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Place the crushed pale malt and flaked oats grains in a large muslin bag. Mix in with 7 qts. (6.7 L) water. Hold the mash at 148 °F (64 °C) for 60 minutes. Place the crushed crystal and roasted grains in a second muslin bag and add to the mash for 15 minutes longer. Heat the mash up to 168 °F (76 °C), then remove the bags and wash the grains with 1 gallon (4 L) hot water.  Stir in the dried malt extract and add water until the pre-boil kettle volume is around 6 gallons (23 L) and the gravity is 1.050.

The total wort boil time is 60 minutes. Add the hops according to the ingredients list. Chill the wort to 60 °F (16 °C) and aerate thoroughly. The remainder of this recipe is the same as the all-grain version.

 

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Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”