Briess Recipe Database

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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


    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Traditional Dark LME Extract, LME
    2 lbs CBW® Pilsen Light DME Extract, DME
    0.25 lb Blackprinz® Malt Bitterless Black
    0.25 lb Carapils® Malt 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
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes


    1. Steep grains in water at 154-158ºF for 30 minutes
    2. Remove grains
    3. Bring to a boil
    4. Add bittering hops and extracts
    5. Bring to a boil
    6. Add finishing hops and Servomyces as indicated
    7. Remove from heat
    8. Cool to 70ºF
    9. Oxygenate at pitch yeast

    Primary Fermentation: 14 days at 70ºF

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity: 1.042

    Final Gravity: 1.011

    Alcohol by Weight: 3.2%

    Alcohol by Volume: 4.1%

    IBU: 19

    Color: 38 SRM