Bankside Brown Stout

(5 gallons/19 L, all-grain)
OG = 1.109 FG = 1.040 IBU = 100+ SRM = 87 ABV = 9.2%

Ingredients

13 lbs. (5.9 kg) Briess 2-row pale malt (2 °L)
6.5 lbs. (3 kg) Crisp brown malt (65 °L)
3 lbs. (1.4 kg) Crisp amber malt (27 °L)
1 lb. (0.45 kg) Crisp black malt (600 °L)
36 AAU Columbus hops (90 min.) (3 oz./85 g at 12% alpha acids)
White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) yeast (3 packs as 2 quart/1.9 L starter)

Step by Step

This is a single-infusion mash. Mix the crushed grains with 29 quarts (27 L) strike water to stabilize at 150 °F (66 °C). This is a 90-minute boil so be sure to collect at least 6.5 gallons (25 L) wort in your kettle to accommodate the extra evaporation. Add hops as the wort reaches a boil. After 90 minutes, cool wort to 68 °F (20 °C) and pitch yeast. Ferment at 68 °F (20 °C) and allow to condition for at least one month prior to bottling or kegging.