Dessert Stout
Dessert Stout
(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.015 IBU = 21 SRM = 35 ABV = 5.1%
This is the perfect not-too-roasty stout to try out all of your favorite dessert flavor combinations: coconut, coffee, chocolate, jammy fruit, hazelnuts etc.
Ingredients
8.5 lbs. (3.9 kg) Golden Promise pale ale malt
13 oz. (0.37 kg) flaked oats
8 oz. (0.23 kg) Weyermann Carafa® I special malt (350 °L)
8 oz. (0.23 kg) pale chocolate malt (225 °L)
8 oz. (0.23 kg) Weyermann Caramunich® III malt (55 °L)
5 oz. (0.14 kg) black malt
5.5 AAU Nugget whole hops (60 min) (0.5 oz./14 g of 11% alpha acid)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Fermentis Safale
US-05 Priming sugar (if bottling)
Step by Step
Heat 15 qts. (14 L) of water to achieve a mash temperature of 153 °F (67 °C). Hold at this temperature for 60 minutes or until conversion is complete. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L). Boil the wort for 75 minutes adding hops with 60 minutes left in the boil. Chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, transfer the beer to five 1-gallon (3.8-L) jugs and flavor as desired with Frangelico (hazelnut liquor), 100% raspberry jam, “bloomed” cocoa powder and vanilla bean, coffee beans, maple syrup, ancho peppers, etc. Once you’re certain the final gravity is stable, bottle or keg each aiming for 2.2 volumes of CO2. Use the priming chart at https://byo.com/resources/carbonation to determine your priming sugar needs.
Dessert Stout
(5 gallons/19 L, partial mash)
OG = 1.054 FG = 1.015 IBU = 21 SRM = 35 ABV = 5.1%
Ingredients
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
4 lbs. (1.8 kg) Golden Promise pale ale malt
13 oz. (0.37 kg) flaked oats
8 oz. (0.23 kg) Weyermann Carafa® I special malt (350 °L)
8 oz. (0.23 kg) pale chocolate malt (225 °L)
8 oz. (0.23 kg) Weyermann Caramunich® III malt (55 °L)
5 oz. (0.14 kg) black malt
5.5 AAU Nugget whole hops (60 min) (0.5 oz./14 g of 11% alpha acid)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Fermentis Safale
US-05 Priming sugar (if bottling)
Step by Step
Separate out the dark roasted grains. Mash the pale ale malt, oats and Caramunich® at 153 °F (67 °C) for 30 minutes. Stir in the dark roasted grains and continue to mash for 30 more minutes. Raise the temperature to mash out at 168 °F (76 °C) and begin the lauter phase (see all-grain recipe, left). Bring the wort to a boil and add the liquid malt extract off heat. Stir until the malt extract is dissolved and return to a boil. Boil 75 minutes adding the hops with 60 minutes left in the boil. Chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, transfer to five 1-gallon (3.8-L) jugs and flavor as desired with Frangelico (hazelnut liquor), 100% raspberry jam, “bloomed” cocoa powder and vanilla bean, coffee beans, maple syrup, ancho peppers, etc. Once you’re certain the final gravity is stable, bottle or keg each aiming for 2.2 volumes of CO2. Use the priming chart at https://byo.com/resources/carbonation to determine your priming sugar needs.
