(5 gallons/19 L, all- grain)
OG = 1.057  FG = 1.012
IBU= 23  SRM = 33  ABV = 6%

8.7 lbs. (4 kg) 2-row pale malt
1.2 lbs. (0.54 kg) crystal malt (15 °L)
1.1 lbs. (0.5 kg) Munich malt (10 °L)
15 oz. (0.42 kg) chocolate malt
2 oz. (57 g) Briess Midnight Wheat malt
3.9 AAU Galena hop pellets (60 min.) (0.3 oz./8.5 g at 13% alpha acids)
3.2 AAU Centennial hop pellets (30 min.) (0.3 oz./8.5 g at 10.5% alpha acids)
13.2 AAU Simcoe® hop pellets (0 min.) (1 oz./28 g at 13.2% alpha acids)
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

This recipe is a single step infusion mash. Mix all of the crushed grains with 4 gallons (15 L) of 166 °F (74 °C) water to stabilize at 153 °F (67 °C). This is a medium mash using 1.4 quarts of strike water per pound of grain (2.9 L/kg). This ratio will help to reduce fermentability. A less fermentable wort is also created by the medium-high mash temperature. Slowly sparge with 175 °F (79 °C) water.

 

Collect approximately 6 gallons (23 L) of wort runoff. Boil for 60 minutes. While boiling, add the hops, Irish moss, and yeast nutrient as per the schedule. During the boil, use this time to thoroughly sanitize your fermentation equipment.

 

Once the boil is complete, cool the wort to 75 °F (24 °C) and transfer to your fermenter. Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. This may take 6–8 days.

 

Gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO_2. Allow the beer to age for at least two more weeks to fully develop the flavors and enjoy your Liberty Ship Stout clone.

Dirty Hands Brewing Co.’s Liberty Ship Stout clone, Partial Mash

(5 gallons/19 L, partial mash)
OG = 1.057  FG = 1.012
IBU= 23  SRM = 33  ABV = 6%

3.3 lbs. (1.5 kg) Briess light liquid malt extract
2 lbs. (0.9 kg) light dried malt extract
1.2 lbs. (0.54 kg) crystal malt (15 °L)
1.1 lbs. (0.5 kg) Munich malt (10 °L)
15 oz. (0.42 kg) chocolate malt
2 oz. (57 g) Briess Midnight Wheat malt
5.2 AAU Galena hop pellets (60 min.) (0.4 oz./11 g at 13% alpha acids)
4.2 AAU Centennial hop pellets (30 min.) (0.4 oz./11 g at 10.5% alpha acids)
13.2 AAU Simcoe® hop pellets (0 min.) (1 oz./28 g at 13.2% alpha acids)
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Steep the milled grain in 1 gallon (3.8 L) of water at 153 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Top up with 1.5 gallons (5.7 L) water, add the liquid malt extract and boil for 60 minutes. While performing the boil, add the hops, Irish moss and yeast nutrient as per the schedule.

 

During the boil, use this time to thoroughly sanitize your fermentation equipment. When the boil is complete add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

 

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. This may take 6–8 days. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.2 volumes CO₂. Allow the beer to age for at least two more weeks to fully develop the flavors and enjoy your Liberty Ship Stout clone.