Haines Brewing Co.’s Lookout Stout clone recipe

(5 gallons/19 L, partial mash)
OG = 1.061 FG = 1.018
IBU = 20  SRM = 37  ABV = 5.6%

Ingredients

6.6 lbs. (3.0 kg) Muntons Light unhopped malt extract syrup
1 lb. (0.45 kg) Maris Otter malt
1 lb. (0.45 kg) crystal malt (60 °L)
1 lb. (0.45 kg) flaked barley
1 lb. (0.45 kg) roasted barley (500 °L)
6.75 AAU Northern Brewer hops (60 min.) (0.75 oz./21 g of 9.0% alpha acid)
4.5 AAU Northern Brewer hops (5 min.) (0.50 oz./14 g of 9.0% alpha acid)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
O.75 cup (180 mL) of corn sugar (for priming)

Step by Step

Steep the grains and flakes in 1.5 gallons (5.7 L) of water at 150 ºF (66 ºC) for 30 minutes. Add water to make 3 gallons (11 L), add the malt syrup and bring to a boil.

Add the Northern Brewer bittering hops and boil for 60 minutes. Add the Northern Brewer finishing hops for the last 5 minutes of the boil. Now add the wort to 2.0 gallons (7.6 L) of cool water in a sanitary fermenter and top off with cool water to 5.5 gallons (21 L).

Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has finished fermenting. Bottle or keg your beer and enjoy!

All-grain option:

This is a single step infusion mash. Replace the malt syrup with 10 lbs. (4.5 kg) of 2-row pale ale malt. Mash the 4 grains together at 152 ºF (68 ºC) for 45 minutes. Collect approximately 7 gallons wort (26.6 L) to boil for 90 minutes and have a 5.5-gallon (21-L) yield.