| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Dry Stout | 1.035-50 | 1.007-11 | 3.2-5.5 | 30-50 | 35+ |
| B. Sweet Stout | 1.035-66 | 1.010-22 | 3.0-5.6 | 20-40 | 35+ |
| C. Oatmeal Stout | 1.035-60 | 1.010-18 | 3.3-6.0 | 20-50 | 35+ |
| D. Foreign Extra Stout | 1.050-75 | 1.010-17 | 5.0-7.5 | 35-70 | 35+ |
Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hop aroma low to none.
Appearance: Deep garnet to black in color. Clarity is irrelevant in such a dark beer. A thick, creamy, long-lasting head is characteristic.
Flavor: Moderate acidity/sourness and sharpness from roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.
Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation.
Overall Impression: A very dark, roasty, bitter, creamy ale.
History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body. Modern versions are brewed from a lower OG and no longer reflect a fuller body than porters.
Comments: This is the draught version of what is otherwise known as Irish stout. Bottled versions are typically brewed from a significantly higher OG and may be considered foreign extra stouts.
Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add a creaminess. A small percentage of soured beer is sometimes added for complexity. Water should have high carbonate hardness.
Vital Statistics:
OG: 1.035-1.050
IBUs: 30-50
FG: 1.007-1.011
SRM: 35+
ABV: 3.2-5.5%
Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout.
Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.
Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.
Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.
Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.
Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.
History: An English style of stout.
Comments: Gravities are low in England, higher in the exported product.
Ingredients: Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.
Vital Statistics:
OG: 1.035-1.066
IBUs: 20-40
FG: 1.010-1.022
SRM: 35+
ABV: 3-5.6%
Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.
Aroma: Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.
Appearance: Black in color. Thick creamy head. Dark color will likely obscure any clarity.
Flavor: Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.
Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.
Overall Impression: A very dark, full-bodied, roasty, malty ale.
History: A variation of sweet stout that is usually less sweet than the original.
Comments: Between sweet and dry stouts in sweetness.
Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal used to enhance fullness of body and complexity of flavor. Hops for bitterness only. Ale yeast. Water source should have some carbonate hardness.
Vital Statistics:
OG: 1.035-1.060
IBUs: 20-50
FG: 1.010-1.018
SRM: 35+
ABV: 3.3-6.0%
Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse.
Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color.
Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.
Mouthfeel: Medium full body, creamy character. May give a warming impression.
Overall Impression: A very dark, moderately sweet, strong, roasty ale.
History: Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile.
Comments: These beers possess a stronger alcohol content than other stouts except the Imperial Stout.
Ingredients: Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast.
Vital Statistics:
OG: 1.050-1.075
IBUs: 35-70
FG: 1.010-1.017
SRM: 35+
ABV: 5-7.5%
Commercial Examples: ABC Stout, Guinness Foreign Extra Stout (bottled).
No recipes at this time.You'll never forget the first time you have this stuff. Jet black in the tradition of Ireland's most popular and well-known beers, this stout has a wickedly dry, coffee-like taste, imparted by a generous helping of roasted barley. This is one of the most popular styles among homebrewers; after a few pints, you'll understand why. At its best when served on draft.
6 lbs. Gold Malt Syrup
1 lb. Roasted Barley
1 oz. Chinook (60 min)
1 oz. Kent Goldings (1-2 min)
Wyeast Irish Ale #1084
This is the basic recipe of the most famous stout in the world - you provide the genius.
7# UK Pale Ale
2# Flaked Barley
1# Roasted Barley
2 oz Kent Goldings (60 min)
Wyeast Irish Ale #1084
Similar to Guinness, this Stout has a full, rich malt flavor. Great hop character with a creamy head. Our ingredients for this recipe include:
4 lb. Muntons Connoisseur Export Stout hopped can kit
2 lbs of Dark Dried Malt Extract
1 oz. nugget aroma hops
priming sugar
yeast
A potent Stout with a creamy head. Our Stout derives it rich bittersweet flavor from dark roasted grain. This kit is a favorite among dark beer fans. We would like to thank Mr. Guinness for the popularity of this beer style. Our ingredients for this recipe include:
6 pounds of Dark malt extract
Crystal malt
Roasted malt
Chocolate malt
Flaked barley
Gypsum
2 ounces of hops
yeast
priming sugar
muslin bag
This black and opaque beer has a dry roasted finish with minimal hop aroma. Our ingredients for this recipe include:
3.3 lbs. of Dark Malt Extract
4 lbs. American 2-row malt
14 oz. of Specialty grains
Northen Brewer Bittering hops
Muslin bag
priming sugar
yeast
Bronze Medal - Minnesota Renaissance Festival 1997
2-row malt 5 lb.
Toasted malt 0.75 lb.
Roasted barley 14 oz.
Crystal (90L) 0.75. lb.
Oats 0.5 lb.
Wheat 0.5 lb.
Special B malt 0.25 lb.
Black patent malt 0.25 lb.
Cluster (7 alpha) 1 oz. 60 min.
Tettanger (4.3 alpha) 0.33 oz. 30 min.
Yeast: ???? Irish Ale
Water Treatment: 2 tsp. gypsum in sparge
Mash Schedule:
Infusion @150 for 90 min.
Brewing Time: 60 min.
Fermentation:
Primary 10 days @65 degrees in glass
Secondary 30 days @68 degrees in glass
Carbonation: Forced at 2.2 atmospheres
As deep and dark as a moonless night in the sticks. A classic beer of Irish origin. If you ask for a pint in Ireland a rich, robust, Stout from a world renown brewery is what you'll get. This is a classic beer style that is a favorite of dark beer fans. Dark, roasted and malty, perfect for a party before pot of gold hunting or a feature beer at your St. Patrick's Day celebration. The kit contains:
9.3 lbs. Dark malt extract
2 oz. Fuggles bittering hops
1 oz. Willamette aroma hops
1/2 lb. Black Patent
1/2 lb. Crystal 80°L grain blend
Wyeast 1084 Irish Ale yeast
priming sugar
8 lb Briess pale ale
2 lb flaked barley
1 lb black barley
2 oz Bullion
1 oz Willamette
Irish Ale yeast
3/4 cup corn sugar
A sweet stout is just that; a jet-black ale with a roasted-malt character that's offset by a residual sweetness and a full body. Sometimes known as cream stouts or milk stouts, English brewers made them as a nourishing, healthy drink for nursing women and invalids. We aren't making any claims for our Sweet Stout's healing powers or suitability as a sports drink, but we think you'll agree it works at least as well as those magic crystals you saw on late-night TV. De-bittered black and chocolate malts yield a noticeable but not sharp roasty quality, while lactose (an unfermantable milk-based sugar) and the low-attenuating London Ale yeast give this beer a sweetness that is underscored by the rich maltiness of Alexander's Munich malt syrup.
6 lbs. Alexander's Munich Malt Syrup
1 lb. Lactose
1/2 lb. DWC De-bittered Black
1/2 lb. Beeston's Chocolate
1 oz. Target (60 min)
1 oz. Fuggle (1-2 min)
Wyeast London Ale #1028
Not to be confused with cream or milk stout, which derive their sweetness from lactose, our sweet stout gets its full-bodied character from the combination of a high proportion of crystal malt with a low-attenuating yeast.
8# Beeston's Maris Otter
1# Beeston's Dark Crystal
1# Beeston's Black Malt
1 oz Kent Goldings (60 min)
1 oz Fuggles (20 min)
Wyeast London Ale #1028
This black and opaque beer has a dry roasted finish with minimal hop aroma. Our ingredients for this recipe include:
3.3 lbs. of Light Malt Extract
4 lbs. American 2-row malt
14 oz. of Specialty grains
Northen Brewer Bittering hops
Muslin bag
priming sugar
yeast
Our recipe is similar to "Milk Stout" recipes of old. Sweeter than traditional Stout, this style is a nice alternative for those who find traditional Stouts too bitter. This beer is perfect for dessert after a satisfying meal. Our ingredients for this recipe include:
6 pounds of Dark malt extract
1/2 pound of Lactose
1 pound of specialty grains
Northern Brewer bittering hops
yeast
priming sugar
muslin bag
This is an exceptionally smooth sweet Stout. It lacks the bitterness of the Deep Woods Stout and is made sweeter with the addition of milk sugar. Milk sugar is unfermentable by beer yeast so its addition defines this style. In England this is often called farm stout. If Irish style stouts are too bitter for you, this beer might bring you the satisfaction you are looking for. The kit contains:
6.6 lbs. Dark malt extract
1/2 lb. lactose
1 oz. Northern Brewer bittering hops
3/4 lb. Crystal 50°L
1/4 lb. Chocolate malt
Wyeast 1318 London Ale III yeast
priming sugar
Famed beer writer Michael Jackson is credited with reviving this nearly forgotten old English classic when he wrote about it in 1977. He describes these ebony potables as "firm, smooth, silky, [with] a hint of nuttiness in their complex of coffee, chocolate and roast flavors." If we could describe our Oatmeal Stout more eloquently, we'd be the ones getting paid to drink the best beers in the world. This beer features a simple one-temperature infusion mash at 150° F (60 min).
1.5 lbs. English 2-row
1/2 lb. UK Roasted Barley
1/2 lb. UK Chocolate Malt
1/2 lb. UK Dark Crystal
1 lb. Flaked Oats
6 lbs. Gold Malt Syrup
1 oz. Kent Goldings (60 min)
1 oz. Fuggle (60 min)
1 oz. Kent Goldings (10 min)
Wyeast London Ale #1028
This Stout has more body than our Irish Stout. This kit is smoother, slightly sweeter, and has a clean, roasted, malty flavor and "chewy texture" from the oats. Our ingredients for this recipe include:
6 pounds of Dark malt extract
Flaked oats
Chocolate malt
Roasted Barley Malt
1 ounce of hops
yeast
priming sugar
muslin bag
10 lb Briess pale ale
2 lb flaked oats
1 lb chocolate
1 lb black barley
1/4 lb black patent
2 oz Magnum
1 oz Fuggle
London Ale III yeast
3/4 cup corn sugar