Better Not Pout Stout
Better Not Pout Stout
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.020 IBU = 21 ABV = 6.1%
Ingredients
10.5 lbs. (4.9 kg) US 2-row malt
1.75 lbs (0.79 kg) crystal malt (80 °L)
5.0 oz (0.14 kg) black patent malt
7.0 oz (0.20 kg) chocolate malt
4.0 oz (0.11 kg) roasted barley
6.0 oz (0.17 kg) flaked oats
5 AAU East Kent Goldings hops (60 min.) (1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 min.)
1.0 lb. (0.45 kg) clover honey (15 min.)
1 tbsp. cinnamon (15 min.)
1 tbsp. nutmeg (15 min.)
2.0 oz. (57 g) freshly grated ginger (15 min.)
2 tsp allspice (15 min.)
0.75 tsp. cloves (15 min.) orange zest (from 3 medium sweet oranges) (15 min.)
1 tsp. brewing salts (in brewing liquor)
1 tsp. Irish moss (10 min.)
2 packets of Danstar Nottingham dried yeast
Step by Step
Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil following hop and spice additions per ingredients list. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.
Better Not Pout Stout
(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.020 IBU = 21 ABV = 6.1%
Ingredients
5.5 lbs. (2.5 kg) Coopers light dried malt extract
14 oz. (0.39 kg) US 2-row malt
1.75 lbs (0.79 kg) crystal malt (80 °L)
5.0 oz (0.14 kg) black patent malt
7.0 oz (0.20 kg) chocolate malt
4.0 oz (0.11 kg) roasted barley
6.0 oz (0.17 kg) flaked oats
5 AAU East Kent Goldings hops (60 min.) (1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 min.)
1.0 lb. (0.45 kg) clover honey (15 min.)
1 tbsp. cinnamon (15 min.)
1 tbsp. nutmeg (15 min.)
2.0 oz. (57 g) freshly grated ginger (15 min.)
2 tsp allspice (15 min.)
0.75 tsp. cloves (15 min.) orange zest (from 3 medium sweet oranges) (15 min.)
1 tsp. brewing salts (in brewing liquor)
1 tsp. Irish moss (10 min.)
2 packets of Danstar Nottingham dried yeast
Step by Step
Steep grains in 5.5 qts. (5.2 L) of water at 155 °F (68 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Add remaining malt extract with 15 minutes left in the boil. Ferment at 68 °F (20 °C).
