Watney’s Cream Stout clone
Watney’s Cream Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.020
IBU = 37 SRM = 39; ABV = 5.5%
Ingredients
3.3 lbs. (1.5 kg) dark liquid malt extract
3.0 lbs. (1.4 kg) extra light dried malt extract
0.5 lbs. (0.22 kg) Belgian Special B malt
0.5 lbs. (0.22 kg) Belgian Caramunich malt
0.5 lbs. (0.22 kg) Belgian roasted barley
0.5 lbs. (0.22 kg) Belgian roasted malt
0.5 lb. (0.22 kg) lactose (at bottling)
0.25 tsp. Burton water salts
9 AAU Cascade hops (60 min.) (2.25 oz./64 g of 4% alpha acids)
4.6 AAU BC Goldings hops (15 min.) (1.15 oz./33 g of 4% alpha acids)
Wyeast 1028 (London Ale) yeast
0.5 cup corn sugar (for priming)
Step by Step
Crush the grains, place in a grain bag and steep them in 2.5 gallons (9.5 L) of 168 °F (76 °C) water for 20 minutes. Remove grain bag and bring grain tea to a boil. Stir in malt extract and resume boil, add Cascades hops once boil resumes. After 45 minutes, add the Goldings hops. (60 minute total boil.) Ferment at 68 °F (20 °C)
Written by BYO Staff
One of the classic cream stouts, Watney’s is no longer brewed, but you can still try to recreate that classic chocolate nose with creamy texture using this recipe.
