Google+

Style of the week: American Stout!

Leave a comment

March 13, 2015 by fhsteinbart


This tag says it all :^)

This tag says it all :^)

So many people associate stouts with Ireland, and St. Patrick’s Day, that we forget that the original style didn’t even come from Ireland! Brewer’s in England first started making Stout Porter, then short handed it down to just stout shortly before Arthur Guinness came out with his ubiquitous Dry Irish Stout. While both are fine beers, it was the export stout style that made it to these shores on the Western Atlantic. Since Americans tend to make everything bigger, and bolder, American Stout took its foundation from export stout, and thus became yet another style unto itself. There are many fine American Stouts out there with names like Obsidian, Terminator, KGB, and Rogue Shakespeare Stout. What they all have in common is a roasty toasty coffee and chocolate flavor profile from the malt bill, and a balancing bitterness with lots of hop flavor to go with the malt bill. Below is the shop recipe that makes a very good representation of the style. I hope that you will relish it as much as I do, both in brewing, and in tasting!

Extract:

8 lbs. Light Malt Extract

1 lb. Roast Barley

4 oz. Black Patent Malt

12 oz. Crystal Malt 80L

1 oz. Flaked Barley

1½ oz. Northern Brewer Hops – Bittering

½ oz. Fuggles Hops – Aroma

Wyeast 1084, WLP004, or Fermentis S-04

Procedure:

  • Heat ¾ gallons of water to 165°F.
  • Add steeping grains to kettle and steep for 30 minutes.
  • Remove grains, and rinse with 165°F water
  • Turn off heat and add malt extract, stirring until fully dissolved.
  • Return to Heat, bring to boil for 5 min. then add bittering hops.
  • At 15 minutes remaining, add the Whirlfloc tablet or Irish Moss.
  • At 7 minutes remaining, add the aroma hops.
  • At knockout, cool the mixture by placing kettle in an ice bath or use a wort chiller. Add the mixture to the fermenter, removing the hops, and bring total volume to 5 gallons using distilled, bottled, or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 65°~68°F for 7 to 10 days.
  • Allow to age an additional two to three weeks before packaging up as usual.

All Grain:

10½ lbs. Domestic Pale Malt

1 lb. Dark Roast Barley

4 oz. Black Patent Malt

1 oz. Flaked Barley

1½ oz. Northern Brewer (Bittering)

½ oz. Fuggle (Aroma)

Whirlfloc tablet or Irish Moss

Wyeast 1084, WLP004, or SafAle S-04

¾ gm. Brewing (Burton) Salts per gallon (~3.75 gms. or 1 level tsp.) in the mash and in the boil.

Procedure:

Infusion mash at 150°F for 1 hour. Sparge to 6.5 gallons of wort. Bring to boil for 5 min. then add bittering hops (Northern Brewer). Continue boiling for 45 min. then add ½ oz. of aroma hops (Fuggle) and Whirlfloc tablet or Irish moss. Boil for 15 min. then add remaining ½ oz. of aroma hops. (Fuggle). Turn off heat and cool mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F to 70°F. Gravity may vary depending on system efficiency, so adjust accordingly.

Package up as usual; bottled versions should use 85 gms. corn sugar (approx. ¾ cup), or kegged to 12 psig, and allow two weeks to come into condition. Serve at 50°~55°F in an American Pint glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 2,754 other followers

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: