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Style of the Week: American Style Stout!

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July 29, 2016 by fhsteinbart


stout-glass

Spiegelau’s Stout glass is specifically made to capture all the flavors and aromas of a properly made Stout. Note the shape, and thin high quartz content glass which retains temperature and releases volatiles.

A lot of people either love or hate Stouts; personally, I love’em, and will make different kinds for different seasons. In the Spring, I like Irish Dry Stout, for the Fall, American Style Stout, for Summer I prefer Tropical Style Sweet Stout, and of course in Winter there’s always Russian Imperial Stout. Today, I’m going to show you how I make my American style Stout, brimming with citrusy American hops. What is important, is to maintain a balance of flavors, and aromas so that the beer doesn’t become too cloying, or astringently bitter. Since both grains and hops are adding to the bitterness equation, I prefer a clean bittering hop, and fruity, citrusy hops for flavor, and aroma. Since there’s more going on in the malt bill, the hop bill also follows suit in intensity, duration, and frequency of expectation, just to keep that balance of maltiness and hoppiness. Below is my recipe for American Style Stout, that I hope you’ll relish as much as I do!

 

Extract:

  • 10 lbs. Light LME
  • 1 lb. Extra Dark British Crystal Malt
  • ¾ lb. Roasted Barley
  • ½ lb. Chocolate Malt
  • ¼ lb. Black Patent Malt
  • 2 oz. Magnum Hops (Bittering)
  • 2 oz. Amarillo Hops (Flavor)
  • 2 oz. Mosaic Hops (Aroma)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Brewing Salts in the boil.
  • Wyeast 1056, WLP001, Imperial Flagship, or Safale US-05 yeast

Instructions:

Heat 2½ gallons of water to 155°F.
Turn off heat and add LME, stirring until fully dissolved, and steep specialty grains for 20~30 minutes.
Add water to volume, return to heat, bring to boil for 10 min.
Add bittering hops.
At 20 minutes remaining in the boil, add the flavor hops.
At 15 minutes remaining in the boil, add a Whirfloc tablet.
At 7 minutes remaining, add the aroma hops.
After boil has finished, turn off heat, then cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
Aerate unfermented wort (shaking works well).
Pitch yeast and ferment at 68° F until completed (about a week).  I like to use Nelson Sauvin or Galaxy hops when I dry hop this beer. Two to four ounces per 5 gallons will usually suffice in this beer!
Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 13 lbs. Pale Ale Malt
  • 1 lb. Extra Dark British Crystal Malt
  • ¾ lb. Roasted Barley
  • ½ lb. Chocolate Malt
  • ¼ lb. Black Patent Malt
  • 2 oz. Magnum Hops (Bittering)
  • 2 oz. Amarillo Hops (Flavor)
  • 2 oz. Mosaic Hops (Aroma)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Brewing Salts in the mash and in the boil.
  • Wyeast 1056, WLP001, Imperial Flagship, or Safale US-05 yeast

Procedure:

Infusion mash at 154°F for 1 hour, using a standard (1.33 qt./lb.) mash. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. At 20 minutes remaining, add the flavor hops. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 7 minutes remaining in the boil, add the aroma hops. At 0 minutes (knockout), cool the 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. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed. I like to use Nelson Sauvin or Galaxy hops when I dry hop this beer. Two to four ounces per 5 gallons will usually suffice in this beer!

Package up as usual; bottled versions should use 100 gms. corn sugar (approx. ¾ cup), or kegged to 20 psig, and allow two weeks to come into condition. Serve at 45°~50°F in a Stout glass, or in a dimpled pint mug, so 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.

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