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Session Stout


Dry Stout formulated to have a moderate alcohol level with restrained roasted and hop characters well suited for extended consumption sessions.


Type: Ale

Style: Stout

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
3.3 lbs CBW® Traditional Dark LME Boil 60 minutes Extract, LME
2 lbs CBW® Pilsen Light DME Boil 60 minutes Extract, DME
0.25 lb Blackprinz® Malt Steep Grain Bitterless Black
0.25 lb Carapils® Malt Steep Grain Dextrine
1 oz Fuggle Hops (5% AA) Boil 60 minutes
0.25 oz Fuggle Hops (5% AA) Boil 10 minutes
1 vial WLP007 Dry English Ale Yeast

Procedures

  1. Steep crushed grains in 5 gallons of water at 160-170ºF for 30 minutes
  2. Remove grains and dissolve extract
  3. Bring to a boil
  4. Add 1.0 oz Fuggles hops
  5. Boil for 50 minutes
  6. Add 0.25 oz Fuggles hops
  7. Boil remaining 10 minutes
  8. Turn off heat and cool wort to 70ºF
  9. Transfer to fermenter
  10. Pitch one pack of WLP007 Dry English Ale Yeast

Primary Fermentation: 1-2 weeks at 65-70ºF

Secondary Fermentation: 2 weeks at 34-38ºF

Fermentation Notes: Bottle condition with dissolved priming sugar and 1/4 pack of WLP007 Dry English Ale Yeast for 2-3 weeks, or force carbonate

Original Gravity: 1.042

Final Gravity: 1.011

Alcohol by Weight: 3.2%

Alcohol by Volume: 4.1%

IBU: 19

Color: 38 SRM

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