Session Stout

Session Stout

(5 gallons/19 L, all-grain)
OG = 1.044  FG = 1.010
IBU = 22  SRM = 31  ABV = 4.5% 

An Americanized version of a dry Irish stout utilizing a simple malt bill with five specialty grains to create a full-bodied, quaffable session stout. Chocolate and roasted barley lead the charge for dark malts with a tad bit of black malt to balance the roast profile. C-120 adds notes of caramel to the body. Mashing at 156 °F (69 °C) will help the beer from drying completely out. The flaked barley builds the body up full and helps foam retention when pouring. The hops are subtle and balanced with a bright bittering addition of Warrior and finishing with the woody and spice-driven Willamette. Everything is meant to be harmonious and level to create a wonderfully easy-drinking stout!

Ingredients
7.5 lbs. (3.4 kg) 2-row pale malt (78.4%)
12 oz. (340 g) flaked barley (7.8%)
7 oz. (200 g) chocolate malt (4.6%)
7 oz. (200 g) roasted barley (4.6%)
3 oz. (85 g) black malt (2%)
4 oz. (113 g) crystal malt (120 °L) (2.6%)
5 AAU Warrior hops (60 min.) (0.33 oz./9 g at 15% alpha acids)
3.8 AAU Willamette hops (0 min.) (0.75 oz./21 g at 5% alpha acids)
1⁄2 tsp. yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (10 min.)
Wyeast 1056 (American Ale), Omega Yeast OYL-004 (West Coast Ale 1), or LalBrew BRY-97 (American West Coast Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
If starting with soft or reverse osmosis water, add 4 g calcium carbonate per 5 gallons (19 L) of strike water. 

Mash in, targeting to stabilize mash temperature at 156 °F (69 °C). Hold at this temperature for 45 minutes, then begin the lauter process. Sparge with enough water to collect 6.5 gallons (25 L) of wort in the kettle. Boil for 75 minutes, adding hops, nutrients, and kettle finings per the ingredients list.  After the boil is complete, turn off heat, add the final hop addition, and then give the wort a long stir to create a whirlpool and let settle for 5 minutes. 

Chill wort to 68 °F (20 °C), aerate well if using a liquid yeast strain, then pitch the yeast. Ferment at this temperature for two weeks. Transfer to a serving keg or bottle and prime with sugar targeting 2.3 volumes CO₂.

Extract with grains option: Swap out the 2-row pale malt and flaked barley for 4.24 lbs. (2 kg) extra light dried malt extract and 4 oz. (113 g) dextrin malt. Steep crushed grains in 3 gallons (11.5 L) water as it heats up to 170 °F (77 °C). Remove grains, allowing liquid to drip back into the kettle. Add half the dried malt extract off heat. Once fully dissolved, bring wort to a boil for 60 minutes. Add hops, nutrients, and kettle finings per the ingredients list. After the boil is complete, turn off heat, add the final hop addition and the remaining extract, then give the wort a long stir to create a whirlpool and let settle for 5 minutes. Follow the remainder of the all-grain recipe, topping the fermenter up to 5 gallons (19 L) prior to pitching yeast.