Sierra Nevada Brewing Company: Stout

(5 gallons/19 L, all-grain)
OG = 1.061   FG = 1.020
IBU = 50   SRM = 45   ABV = 5.8%
Sierra Nevada brewers have long counted their stout as a favorite, and have brewed it consistently for thirty years. Big, rich, bold, and black as night.

Ingredients

9 lbs. (4.1 kg) American 2-row pale malt
2 lbs. (0.91 kg) Munich malt (10 °L)
0.67 lb. (0.3 kg) crystal malt (60 °L)
8 oz. (0.23 kg) Carafa® II malt
8 oz. (0.23 kg) roasted barley (300 °L)
5 oz. (0.14 kg) chocolate malt (350 °L)
5 oz. (0.14 kg) black patent malt (500 °L)
12 AAU Bravo hops (60 min.) (0.75 oz./21 g at 16% alpha acids)
5.75 AAU Cascade hops (10 min.) (1 oz./28 g at 5.75% alpha acids)
2 oz. (57 g) Yakima Golding hops (0 min) Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast 3
⁄4 cup (150 g) dextrose (if priming)

Step by Step

Mash 154 °F (68 °C) for 60 minutes in 16 qts. (15 L) of water. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, rack to secondary and condition for 14 days at 68 °F (20 °C). Bottle or keg as normal.

Extract with grains option:

Substitute the 2-row pale malt and Munich malt in the all-grain recipe with 3 lbs. (1.4 kg) Briess extra light dried malt extract and 3.3 lbs. (1.5 kg) Munich liquid malt extract. Steep the crushed grains in 2 gallons (7.6 L) of water as the water heats up to 170 °F (77 °C). Wash the grains with 1 gallon (4 L) of hot water. Combine grain tea with dried malt extract and add enough water to total at least 3.5 gallons (13 L). Boil wort for 60 minutes. Add hops as per ingredient list and liquid malt extract with 15 minutes left in boil. Top off to 5 gallons (19 L) with cold water at the end of the boil. Follow the remaining portion of the all-grain recipe.