Stout Family Archives - Brew Your Own

Weldwerks Brewing’s Coffee Coconut Stout clone

Dawson — Fri, 10 Oct 2025 10:03:00 +0000

recipe

Weldwerks Brewing’s Coffee Coconut Stout clone

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This imperial milk stout is loaded with toasted coconut and coffee aromas and flavors.

Weldwerks Brewing Co.’s Coffee Coconut Stout clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.094 FG = 1.033
IBU = 19 SRM = 55 ABV = 8%

Ingredients

9 lbs. (4.1 kg) Great Western Pilsner malt
2.8 lbs. (1.3 kg) flaked oats
1.8 lbs. (0.8 kg) Weyermann chocolate rye malt
10 oz. (283 g) Proximity chocolate malt
9 oz. (283 g) Great Western crystal malt (40 °L)
5 oz. (142 g) Simpsons DRC® malt
1.7 lbs. (0.8 kg) lactose
1 lb. (0.45 kg) corn sugar
4.3 oz. (122 g) unsweetened, raw coconut chips
5 oz. (140 g) sweetened toasted coconut
2.5 oz. (70 g) freshly roasted coffee beans
5.6 AAU Hallertau Magnum hops (first wort hop) (0.4 oz./11 g at 14% alpha acids)
1 g Whirlfloc
SafAle US-05, White labs WLP001 (California Ale), or Wyeast 1056 (American Ale) yeast
¾ cup corn sugar (if priming

Step by step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash all of the grains as well as the coconut chips in 4.1 gallons (15.5 L) of water at 152 °F (67 °C) for 60 minutes. Mash out at 172 °F (78 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with 3.25 gallons (12.3 L) of 168 °F (76 °C) water to collect 6 gallons (23 L) in the kettle. Add the first wort hop addition to the kettle as the wort is collected. Boil wort for 60 minutes, adding the lactose, corn sugar, and Whirlfloc with 15 minutes remaining in the boil.

When the boil is complete, cool wort to 68 °F (20 °C), pitch yeast, and allow to ferment at this temperature. When fermentation is complete, put the coffee and toasted coconut in a dry hop bag and add to a secondary fermenter. Carefully rack the into the secondary and purge to remove oxygen. Cool this secondary to 45 °F (7 °C) for two days. Remove coffee and coconut and proceed to bottle or keg as usual.

Partial mash version:
Replace all but 3 lbs (1.4 kg) of the Pilsner malt with 3.3 lbs. (1.5 kg) Pilsner dried malt extract. Place all of the crushed grains in a steeping bag (or two, if needed, as you don’t want them packed in tight). Add crushed grains to 3 gallons (11.5 L) of water heated to 152 °F (67 °C) for 60 minutes. Remove grain bag and rinse with hot water to collect 6 gallons (23 L) in your kettle. Bring to a boil and then remove from heat and stir in the malt extract until dissolved. Return to heat and boil for 60 minutes. Follow the remainder of the all-grain recipe.

Tips for success:
“You will notice that raw coconut chips are in the mash of this recipe. This is a solid way we have found to add some coconut flavors early on with raw coconut in a safe way that will not cause infection.

“Next, post-fermentation we add whole bean freshly roasted coffee (we like it to be roasted within 1 week of being added to tank) and toasted coconut (toasted coconut and roasted coffee are within a safe threshold for us to not worry about microbial contamination). We bag the coffee and toasted coconut, add to the brite tank, and repurge the brite with CO₂. “We work with a local coffee roaster and get whatever they use. They have switched a few times over the years, but with the amount of coconut used in this beer those subtle coffee notes are very hard to pick up on.

“The major things you are looking for when working with coffee is the less oxygen, the better, and colder is better. We also limit contact time with coffee to 48 hours max. We have done extensive testing on these processes and if done correctly, no pyrazines (or green pepper flavor) should form. I am super sensitive to that and nothing makes

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Boulton’s Stout

Mon, 10 Feb 2025 17:21:01 +0000

recipe

Boulton’s Stout

By Drew Beechum | Add to Favorites

Boulton’s Stout by Dr. John Boulton

(12.5 gallons/47 L, extract with grains)
OG = 1.055

Note from BYO
This recipe is reproduced as it was first published to offer a snapshot in time from nearly 50 years ago when published recipes clearly where not what they are today. The OG doesn’t quite line up to what we calculate it as (1.064), there is no stated FG, color, IBUs, or even ABV. “Ale yeast” would likely have been similar to US-05 or Nottingham, though we can’t say for sure. While John Bull hopped malt extract is no longer available, you can still buy hopped malt extract from some suppliers.

Ingredients

18 lbs. (8.2 kg) John Bull hopped dark liquid malt extract
2.5 lbs. (1.1 kg) plain light liquid malt extract
2 lbs. (0.9 kg) crystal malt, mashed
1 lb. (0.45 kg) black patent malt (cracked)
2 tsp. salt
4 oz. (113 g) Cluster hops (20 min.)
3 oz. (85 g) Bullion or Brewers Gold hops (20 min.)
4.5 oz. (128 g) Cascade hops (5 min.)
Ale yeast

Note
John Boulton included a kicker at the bottom of the page. After preparing the wort he separated out 2.5 gallons (9.5 L) to which he added 2 lbs. (0.9 kg) corn sugar, bringing the starting gravity up to 1.090. This batch he fermented down to approximately 1.015 using Champagne yeast. The resulting brew falls into roughly the same class of carrying a concealed weapon. The rich stout character is excellent, but probably a Surgeon General’s warning is in order.

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Forgotten Star Brewing Co.’s Whistlestop Oatmeal Stout Clone

Tue, 10 Dec 2024 15:25:06 +0000

recipe

Forgotten Star Brewing Co.’s Whistlestop Oatmeal Stout Clone

By Adrian Febre | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.016
IBU = 20 SRM = 27 ABV = 5.4%

Ingredients

7.6 lbs. (3.5 kg) Maris Otter pale malt
10 oz. (285 g) Simpsons Golden Naked Oats®
1.3 lbs. (0.6 kg) Gambrinus Honey Malted Oats
10 oz. (285 g) Weyermann chocolate wheat malt
1.3 lbs. (0.6 kg) Weyermann Munich malt
4 oz. (113 g) Simpsons chocolate malt
3 AAU Magnum hops (90 min.) (0.2 oz./6 g at 14.4% alpha acids)
2.5 AAU Fuggle hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
4 AAU Crystal hops (5 min.) (0.75 oz./21 g at 5% alpha acids)
Wyeast 1058 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the grains at 154 °F (68 °C) for 60 minutes. Raise mash to mash-out temperature of 168 °F (76 °C) and lauter as normal. Collect enough wort pre-boil to allow for 5.25 gallons (20 L) in your fermenter.

Boil for 90 minutes, adding hops as per the schedule. At the end of the boil, cool wort to slightly below fermentation temperature, 65 °F (18 °C), and pitch yeast (aerate if using liquid yeast). Ferment at 67 °F (19 °C) until complete.

Rack to a keg and force carbonate or add priming sugar and bottle condition.

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3 Sons Brewing Co.’s Summation Clone

Fri, 09 Aug 2024 13:44:35 +0000

recipe

3 Sons Brewing Co.’s Summation Clone

By Dawson Raspuzzi | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.154 FG = 1.074
IBU = 40 SRM = 60 ABV = 10.5%*

The easiest way to replicate this huge beer on a homebrew scale is with an extended boil and the addition of malt extract to assist in hitting the high gravity. As you can see in the recipe, Director of Brewing Operations Corey Artanis loves to layer lots of different malts in imperial stouts for added complexity.

*ABV calculated prior to barrel aging. At 3 Sons, this beer usually finishes close to 13% after 18–28 months in barrel.

Ingredients

6 lbs. (2.7 kg) dark dried malt extract
4.4 lbs. (2 kg) 2-row pale malt
4.4 lbs. (2 kg) Maris Otter malt
4.4 lbs. (2 kg) Golden Promise malt
1.9 lbs. (0.9 kg) flaked oats
1 lb. (0.45 kg) chocolate malt
14 oz. (400 g) caramel Munich malt (60 °L)
14 oz. (400 g) crystal malt (40 °L)
14 oz. (400 g) crystal malt (80 °L)
8 oz. (225 g) wheat malt
5 oz. (140 g) Weyermann Carafa® Special III malt
5 oz. (140 g) Briess Blackprinz® malt
5 oz. (140 g) Briess Midnight Wheat malt
12.6 AAU Columbus hops (120 min.) (0.9 oz./26 g at 14% alpha acids)
Yeast nutrient
Wyeast 1318 (London Ale III), Omega OYL-011 (British Ale V), or LalBrew Verdant IPA yeast
LalBrew CBC-1 (if priming)
¾ cup corn sugar (if priming)

Step by Step

It is recommended that you repitch yeast from a previous batch of beer for adequate pitch rates. If that is not easily attainable, a large yeast starter made up in advance (if using a liquid yeast strain) or pitching 3 sachets of dried yeast is recommended.

Mash the grains with a liquor-to-grist ratio of 1.15–1.25 qts. per lb. (2.4–2.6 L/kg) at 158 °F (70 °C) for 60 minutes. Vorlauf until the runnings are clear of particles then start the burner and run off into kettle. Sparge to collect 8 gallons (30 L). Boil for 2 hours, adding hops at the start of the boil. Add the dried malt extract in the last 10 minutes of the boil. Check the gravity and, if needed, add additional extract to bring it up to 1.154.

Chill to 65 °F (18 °L) and add yeast nutrient according to manufacturer’s instructions. If using a liquid yeast, you will need to aerate extremely well and pitch plenty of healthy yeast. Ferment at 68–70 °F (20–21 °C).

When fermentation is complete and gravity has stabilized for 3–4 days, drop temperature to 52 °F (11 °C). Drop yeast or rack beer off of it into a secondary vessel purged with CO₂. Hold for an additional 5–6 days in secondary and allow to rise to ambient temperature. Rack into a 5-gallon (19-L) Bourbon barrel purged with CO₂, leaving just a little head space. Allow your taste to guide you in how long to keep the beer in the barrel, first tasting after a week or two. When ready, rack to a keg and force carbonate or bottle. If bottling, pitch a cask-conditioning yeast such as LalBrew CBC-1.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.154 FG = 1.074
IBU = 40 SRM = 60 ABV = 10.5%*

*ABV calculated prior to barrel aging.

Ingredients

6 lbs. (2.7 kg) dark dried malt extract
6 lbs. (2.7 kg) Maris Otter liquid malt extract
3 lbs. (1.4 kg) light dried malt extract
1.5 lbs. (0.68 kg) wheat liquid malt extract
1 lb. (0.45 kg) chocolate malt
14 oz. (400 g) caramel Munich malt (60 °L)
14 oz. (400 g) crystal malt (40 °L)
14 oz. (400 g) crystal malt (80 °L)
5 oz. (140 g) Weyermann Carafa® Special III
5 oz. (140 g) Briess Blackprinz® malt
5 oz. (140 g) Briess Midnight Wheat malt
12.6 AAU Columbus hops (120 min.) (0.9 oz./26 g at 14% alpha acids)
Yeast nutrient
Wyeast 1318 (London Ale III), Omega OYL-011 (British Ale V), or LalBrew Verdant IPA yeast
LalBrew CBC-1 (if priming)
¾ cup corn sugar (if priming)

Step by Step

Place the crushed grains in a muslin bag (or two muslin bags so they are not packed in tightly) and submerge in 6.5 gallons (25 L) water as it heats up to 170 °F (77 °C). When that temperature is achieved, remove grain bag, allowing to drip into the kettle. With the heat turned off, stir in the malt extract until dissolved. Return to heat and bring wort to a boil. Boil for 60 minutes, adding hops at the start of the boil. Follow cooling, fermenting, aging, and packaging instructions in the all-grain recipe.

Tips for Success
To time your barrel aging correctly with smaller barrels you’ll need to sample regularly after the first couple weeks in the barrel. Artanis recommends buying 2-inch (5-cm) stainless finishing nails and drilling a hole into the center of the head of the barrel BEFORE you fill it for easy access to pulling samples. Hammer a sanitized, stainless steel finishing nail in the hole and fill the barrel. After pulling samples, spray the nail with some isopropyl to sanitize before re-inserting it.

Oak chips soaked in Bourbon can be used to finish the beer on the homebrew scale if you do not have a barrel. Age the chips in just enough Bourbon to cover them for a week, and then add the chips to the beer for another week or more. Consider adding the Bourbon too.

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Firestone Walker Brewing Co.’s Parabola Clone

Fri, 09 Aug 2024 13:44:24 +0000

recipe

Firestone Walker Brewing Co.’s Parabola Clone

By Dawson Raspuzzi | Add to Favorites

All-Grain Recipe

(5-gallons/19 L, all-grain)
OG = 1.106 FG = 1.032
IBU = 45 SRM = 70 ABV = 10%*

*ABV calculated prior to barrel aging.

Ingredients

15 lbs. (6.8 kg) Golden Promise pale malt
2.6 lbs. (1.2 kg) crystal malt (20 °L)
1.8 lbs. (0.8 kg) Briess roasted barley
1.1 lbs. (0.5 kg) crystal malt (80 °L)
14.4 oz. (410 g) Simpsons Crystal Dark malt
11.3 oz. (320 g) oat malt (with husk)
8.8 oz. (250 g) Chocolate malt
8.8 oz. (250 g) Weyermann Carafa® III malt
Malt extract or brewers crystals (if needed to boost gravity)
8.3 AAU Hallertau Tradition hops (60 min.) (1.5 oz./42 g at 5.5% alpha acids)
8.3 AAU Hallertau Tradition hops (30 min.) (1.5 oz./42 g at 5.5% alpha acids)
1.5 oz. Hallertau Tradition hops (0 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale Yeast), Imperial A01 (House), or SafAle S-04 yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the grains at 145 °F (63 °C) for 30 minutes and then ramp to 151 °F (66 °C) until conversion is complete. A single-infusion mash could also be done at 149 °F (65 °C). Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain approximately 6.5 gallons (25 L) of wort (depending on evaporation rate, this may be higher or lower for your system).

Boil for 90 minutes, adding hops as per the schedule. With 10 minutes remaining in the boil, take a gravity reading. If short, add malt extract or brewers crystals to bring the gravity up to 1.106. This is a preferred method vs. extending the boil.

Chill to slightly below fermentation temperature, about 63 °F (17 °C). Aerate the wort if using liquid yeast and then pitch the yeast. Ferment at 66 °F (19 °C) and when complete perform a diacetyl rest at 70 °F (21 °C). Rack to a CO₂-purged spirit barrel and age until your desired taste is achieved. The larger the barrel, the longer the beer can be aged in it. Once flavor profile is achieved with a distinct wood and Bourbon character, it’s time to package. Carbonate to 2.5 v/v or prime and bottle condition.

Extract With Grains Recipe

(5-gallons/19 L, extract with grains)
OG = 1.106 FG = 1.032
IBU = 45 SRM = 70 ABV = 10%*

*ABV calculated prior to barrel aging.

Ingredients

10 lbs. (4.5 kg) pale liquid malt extract
2.6 lbs. (1.2 kg) crystal malt (20 °L)
1.8 lbs. (0.8 kg) Briess roasted barley
1.1 lbs. (0.5 kg) crystal malt (80 °L)
14.4 oz. (410 g) Simpsons Crystal Dark malt
11.3 oz. (320 g) flaked oats
8.8 oz. (250 g) Chocolate malt
8.8 oz. (250 g) Weyermann Carafa® III malt
Malt extract or brewers crystals (if needed to boost gravity)
8.3 AAU Hallertau Tradition hops (60 min.) (1.5 oz./42 g at 5.5% alpha acids)
8.3 AAU Hallertau Tradition hops (30 min.) (1.5 oz./42 g at 5.5% alpha acids)
1.5 oz. Hallertau Tradition hops (0 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale Yeast), Imperial A01 (House), or SafAle S-04 yeast
¾ cup corn sugar (if priming)

Step by Step

Place the crushed grains in a muslin bag (or two muslin bags so they are not packed in tightly) and submerge in 6.5 gallons (25 L) water as it heats up to 170 °F (77 °C). When that temperature is achieved, remove grain bag, allowing to drip into the kettle. With the heat turned off, stir in the malt extract until dissolved. Return to heat and bring wort to a boil. Boil for 60 minutes, adding hops as directed. Follow cooling, fermenting, aging, and packaging instructions in the all-grain recipe.

Tips for Success
Regarding hops, Firestone Walker suggests any German noble-like variety will do, but recommended Hallertau Tradition or American Willamette as the first choices.

Parabola is a great base for coffee, vanilla, or other adjuncts. Feel free to play around with adjunct additions after barrel aging this beer.

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Mortalis Brewing Co.’s Ophion Clone

Fri, 09 Aug 2024 13:44:17 +0000

recipe

Mortalis Brewing Co.’s Ophion Clone

By Dawson Raspuzzi | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.160 FG = 1.068
IBU = 25 SRM = 85 ABV = 12%*

This is a huge beer that requires a huge amount of fermentables and an extended boil to hit the target gravity. An oversized mash tun that can handle 23 lbs. (10 kg) of grain will be required to brew a 5-gallon (19-L) batch. An alternative is to sub out some or all of the base grain with malt extract.

*ABV is calculated prior to barrel aging.

Ingredients

10 lbs. (4.5 kg) Briess 2-row pale malt
2.75 lbs. (1.2 kg) Crisp Maris Otter malt
2.5 lbs. (1.1 kg) maltodextrin
2.5 lbs. (1.1 kg) black patent malt
1.75 lbs. (0.8 kg) caramel malt (60 °L)
1.25 lbs. (0.6 kg) Weyermann Carafoam®
1.25 lbs. (0.6 kg) flaked barley
1.25 lbs. (0.6 kg) flaked oats
12 oz. (340 g) Briess chocolate malt
12 oz. (340 g) Crisp brown malt
4 oz. (110 g) roasted barley
8 oz. (230 g) rice hulls
Dextrose (if needed to boost gravity)
7.5 AAU Warrior hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
2.5 AAU Willamette hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
Yeast nutrient
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
LalBrew CBC-1 (if priming)
¾ cup corn sugar (if priming)

Step by Step

It is recommended that you repitch yeast from a previous batch of beer for adequate pitch rates. If that is not easily attainable, a large yeast starter made in advance (if using a liquid yeast strain) or pitching 3 sachets of dried yeast is recommended.

Mill in the grains and add rice hulls to avoid a stuck mash. Mash the grains at 158 °F (70 °C) for 60 minutes. Adjust mash PH 5.3 if necessary. Vorlauf until the runnings are clear of particles, then start the burner and run off into kettle. Sparge to collect 10 gallons (38 L). Boil for 4–5 hours, depending on evaporation rate, with the intent of transferring about 5.5 (21 L) gallons into the fermenter. Add hops at times indicated and the maltodextrin near the end of the boil. Take a gravity reading near the end of the boil, and if gravity is low add dextrose as needed to achieve the 1.160 gravity before the end of the boil.

Chill to 65 °F (18 °L) and add yeast nutrient according to the manufacturer’s instructions. If using a liquid yeast, you will need to aerate extremely well and pitch plenty of healthy yeast. Ferment at 68–70 °F (20–21 °C).

When fermentation is complete and gravity has stabilized for 3–4 days, drop temperature to 52 °F (11 °C). Drop yeast and rack into a secondary vessel purged with CO₂. Hold for an additional 5–6 days in secondary and allow to rise to ambient temperature. Rack into a 5-gallon (19-L) Bourbon barrel purged with CO₂, leaving just a little head space. Allow your taste to guide you in how long to keep the beer in the barrel, first tasting after a week or two. When ready, rack to a keg and force carbonate or bottle. If bottling, pitch a cask-conditioning yeast such as LalBrew CBC-1.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.160 FG = 1.068
IBU = 25 SRM = 85 ABV = 12%*

*ABV calculated prior to barrel aging.

Ingredients

6.5 lbs. (2.9 kg) light liquid malt extract
2 lbs. (0.9 kg) Maris Otter liquid malt extract
1.5 lbs. (0.68 kg) Munich dried malt extract
2.5 lbs. (1.1 kg) maltodextrin
2.5 lbs. (1.1 kg) black patent malt
1.75 lbs. (0.8 kg) caramel malt (60 °L)
1.75 lbs. (0.8 kg) Weyermann Carafoam®
12 oz. (340 g) Briess chocolate malt
4 oz. (110 g) roasted barley
Dextrose (if needed to boost gravity)
7.5 AAU Warrior hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
2.5 AAU Willamette hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
Yeast nutrient
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
LalBrew CBC-1 (if priming)
¾ cup corn sugar (if priming)

Step by Step

Boil for 60 minutes, adding hops at the start of the boil and maltodextrin in the final 10 minutes. Take a gravity reading near the end of the boil, and if gravity is low add dextrose as needed to achieve the 1.160 gravity before the end of the boil time.

Follow cooling, fermenting, aging, and packaging instructions in the all-grain recipe.

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Subversive Malting & Brewing’s Dark Harvest Clone

Fri, 09 Feb 2024 17:52:25 +0000

recipe

Subversive Malting & Brewing’s Dark Harvest Clone

By Derek Dellinger | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.017
IBU = 30 SRM = 36 ABV = 6.8%

Ingredients

11 lbs. (5 kg) pale malt
1.5 lbs. (0.69 kg) flaked oats
1 lb. (0.45 kg) chocolate malt (300 °L)
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.5 lb. (0.23 kg) roasted barley (350 °L)
10 AAUs Centennial hops (60 min.) (1 oz./28 g at 10% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 165 °F (74 °C) strike water to achieve a rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) and collect about 6.5 gallons (25 L) of wort. Bring wort up to a boil. At start of boil, add one ounce (28 g) of Centennial hops, then boil for 60 minutes. A kettle fining agent can be added, if desired.

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at about 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate to 2.4 v/v or bottle and prime.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.017
IBU = 30 SRM = 36 ABV = 6.8%

Ingredients

7 lbs. (3.18 kg) golden light dried malt extract
1 lb. (0.45 kg) chocolate malt (300 °L)
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.5 lb. (0.23 kg) roasted barley (350 °L)
10 AAUs Centennial hops (60 min.) (1 oz./28 g at 10% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Steep the specialty malts in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 30 minutes. Afterwards, place the grain bag in a colander over the kettle and wash with 1 gallon (4 L) of warm or hot water. Then add water to reach a total volume of 6.25 gallons (24 L). Bring liquid to a boil, then turn off heat. Stir in the dried malt extract and continue stirring until fully dissolved. Return to a boil, add the hops and boil for 60 minutes.

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Gordon Strong’s Sweet Stout

Fri, 09 Feb 2024 17:52:20 +0000

recipe

Gordon Strong’s Sweet Stout

By Gordon Strong | Add to Favorites

This example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want the bitterness to stand out against the sweetness.

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.017
IBU = 25 SRM = 36 ABV = 4.8%

Ingredients

7 lbs. (3.2 kg) mild malt
12 oz. (340 g) flaked oats
8 oz. (227 g) flaked barley
12 oz. (340 g) crystal malt (60 °L)
5 oz. (142 g) Carafa® Special III malt
5 oz. (142 g) chocolate malt
10 oz. (283 g) roasted barley
1.5 oz. (43 g) black patent malt
12 oz. (340 g) lactose sugar (15 min.)
7.5 AAU Golding hops (60 min.) (1.25 oz./35 g at 6% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash the mild malt and flaked oats and barley at 151 °F (66 °C) for 60 minutes. Add crystal and dark grains, increase mash temperature to 168 °F (76 °C) using direct heat or infusion, and recirculate for 15 minutes. Sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25L) of wort.

Boil the wort for 75 minutes, adding hops at the time indicated in the recipe. Add the lactose with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer (if desired) with finings before packaging. Prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Extract With Grains Recipe

(5 gallons/19 L,extract with grains)
OG = 1.054 FG = 1.017
IBU = 25 SRM = 36 ABV = 4.8%

Ingredients

5 lbs. (2.3 kg) Maris Otter liquid malt extract
8 oz. (227 g) Carapils® malt
12 oz. (340 g) crystal malt (60 °L)
5 oz. (142 g) Carafa® Special III malt
5 oz. (142 g) chocolate malt
10 oz. (283 g) roasted barley
1.5 oz. (43 g) black patent malt
12 oz. (340 g) lactose sugar (15 min.)
7.5 AAU Golding hops (60 min.) (1.25 oz./35 g at 6% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of RO (reverse osmosis) water in the brew kettle; heat to 158 °F (70 °C). Steep all the grains in a mesh bag for 30 minutes, then remove and sparge gently.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the time indicated. Add the lactose with 15 minutes left in the boil.

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Sweet Stout

Fri, 09 Feb 2024 17:50:47 +0000

article

Sweet Stout

By Gordon Strong | Add to Favorites

It might sound strange today, but there was a time when lactose wasn’t added to every beer style. In fact, the concept was once so innovative that it was patented in England. This directly led to the creation of milk stout, which is what sweet stout was called in England before lawyers got involved. I guess people could be confused when their beer didn’t look like a white Russian. The Dude definitely does not abide.

Lactose is a naturally occurring sugar in milk (the real kind from mammals, not the substitute kind from soybeans, almonds, or other plants). Commonly called milk sugar, it is a two-molecule sugar made of glucose and galactose and is a byproduct of cheesemaking. Unfermentable to brewer’s yeast, the sweetness and flavor of lactose remain in the finished beer, where it adds to body, sweetness, and flavor, as well as being an extra source of calories. Early advertisements said that a pint of milk stout contained as many energizing carbohydrates as a 10 oz. (300 mL) glass of milk. Quite the opposite of a “lite” beer.

Humans digest lactose with the help of the lactase enzyme; and those with a deficiency of this enzyme are known as lactose intolerant. Lactose is fermentable by bacteria that produce lactase, which explains yogurt, sour cream, cheese, and other milk-derived fermented products. But these bacteria are not typically present in beer brewing, except when making certain wild or sour styles. This is just a technical point for those who say that lactose is an unfermentable sugar . . . it’s just unfermentable by brewer’s yeast.

Once quite popular in England, the style fell from favor but survived long enough to be described by Michael Jackson, which pretty much guaranteed that U.S. craft brewers would learn of it. Some of the best examples today, such as Left Hand Milk Stout, are widely available in the U.S. Milk Stout from Lancaster Brewing Co., in Pennsylvania, is another solid example. I’m also quite fond of Bell’s Special Double Cream Stout, but it is stronger than most examples. The BJCP (Beer Judge Certification Program) places sweet stout in Category 16, Dark British Beer, as style 16A. Other members of this category are oatmeal stout, tropical stout, and foreign extra stout.

History

Sweet stout has a well-documented origin story as beer styles go, due to the patent I mentioned. William Melhuish received several patents between 1908 and 1912 for applying lactose to malt-based beverages, including stout. Mackeson, a brewery dating back to 1669 as the Hythe Brewery, acquired the original patent and launched its first milk stout based on it in 1909. It also licensed the patent to other breweries who would develop their own products with the provision that the stouts had to contain an appreciable amount of lactose. The patents were tested in court as unlicensed imitators appeared, but the patents were upheld. The Mackeson brewery was acquired by Whitbread in 1929, which gave the beer a wider distribution. It grew to be Whitbread’s largest selling brand by the 1950s.

Around the start of the 20th century, nutritional beers had a popular following in the British Isles. Marketed as having additional health benefits, beers like oatmeal stout, oyster stout, and milk stout were popular among people looking for an alternative to Irish (and English) stout. The calories and carbohydrates found in milk were seen as healthy and sustaining for working people, but also as restoratives for invalids and nursing mothers (surprisingly, this wasn’t the legal complaint . . .).

British breweries voluntarily stopped calling their products milk stout in the 1940s after complaints that the products contained no milk (despite the fact that original advertisements clearly stated that it had carbohydrates from milk, not actual milk). Mackeson changed their product to Mackeson Stout, later Mackeson XXX Stout as an export product. Once brewed in Cincinnati, Ohio, for the U.S. market, it is now made by Carib Brewery in Florida.

Mackeson became exclusively a bottled product in the 1930s, and ultimately suffered a decline in sales by the 1970s, like many once-popular darker beers (porter, mild, brown ale). Fortunately, it had successfully been exported as a style and became established in the developing craft beer scene in the U.S. and other countries. English examples saw the inevitable decline in gravity and alcohol in the same way as most other styles. However, it was not always a weak beer. Modern export strength versions are more like those from the early parts of the 1900s before world wars and taxes took their toll.

In the modern craft era, the style often seems to be interpreted as the stronger variety. This makes sense to me as lower-strength versions (often below 3%) could easily be confused with the sweet London brown ales. I find the sweetness tastes different, but the strength and color are often similar.

Sensory Profile

Sweet stouts are almost self-descriptive — it’s a stout and it’s sweet. Expect a dark brown to black color, usually opaque, with a creamy, tan to brown head. The flavor balance tilts sweet, sometimes with a bittersweet note not unlike strong coffee with cream. The body is medium-full to full, with a creamy texture. It is an average-strength beer, 4–6% ABV, with American examples often near the high end. The export strength Mackeson example was about 4.9%, not far off from the pre-WWII domestic strength.

Lactose can impart a subtle milk- or cream-like flavor, as well as adding to a creamy mouthfeel sensation (which is one reason why this style is sometimes called cream stout). The sweetness and richness soften the finish and temper the impression of bitterness in a manner similar to adding cream to coffee. Because of the desire for a smooth finish, the base stouts are usually not aggressively roasty or burnt tasting. Chocolate and coffee flavors are typical, with the lactose often giving these a milk chocolate or mocha impression. Some background malt complexity is possible but isn’t a major driver of the style.

The fermentation character can be neutral to fruity. Some examples can have trace buttery diacetyl, which can be associated with dairy products, but this isn’t required. Hop flavor and aroma are optional, but are typically low if present and usually have a floral or earthy English character. The bitterness level is moderate at best, particularly when considering the balancing sweetness. The aftertaste is rich, full, and creamy with bittersweet roasted flavors.

The sweetness and roast levels are somewhat variable with a range of interpretations possible. In the best examples the sweetness and roast are in a pleasant combination. Remember, you have to perceive a lactose sweetness, but it shouldn’t be over the top like in a pastry stout. It shouldn’t seem sugary-sweet or rummy-sweet like in a tropical stout, and it shouldn’t have a super complex malt profile like that often found in an imperial stout.

Brewing Ingredients and Methods

The most important thing to remember about this style is that the residual sweetness in the beer is obtained from adding lactose. The sweetness must not only come from other types of sugar, crystal malts, or residual extract from fermentation, although those may be present. An early lawsuit testing the original patent failed in part because the imitator did not use an appreciable amount (that is, something perceivable by the drinker) of lactose. The original patent described 20% of the grist being lactose, but I find a target more in the neighborhood of 10% to be more common in modern versions.

The lactose can be added at various points in the brewing process. English brewers that parti-gyled their beers would add the lactose post-boil, so as to only include it in the milk stout variant. If you are making a single batch, you can of course add it during the boil. If you sterilize the lactose (boil it with water for at least 5 minutes), you can add it post-fermentation. This would allow you to increase the sweetness level to your personal taste, which is something I might do to test variations of a recipe even if I use the other methods. Since the lactose doesn’t ferment, you can really add it any time you like, just don’t infect the beer when you do it. When reviewing recipes, understand when the lactose is added since that affects the gravity parameters of the beer — I find it helpful to look at ABV first rather than OG (original gravity).

The base beer is a typical stout, using pale malt with malts (and other grains) to provide a dark color. Pale ale malt is common, particularly those that are somewhat dextrinous (like mild malt). It’s not necessary to use a highly flavorful pale malt like Maris Otter, since those flavors will be covered up by the sweetness and roast. Starchy adjuncts like flaked barley, oats, or corn can be used, as can fermentable sugars (refined or not). Traditional English recipes might use dark invert sugar syrups and caramel coloring, although these aren’t typical homebrew ingredients that might use a variety of crystal malts instead. Some English recipes might also use traditional porter and stout ingredients like brown malt.

The darker ingredients can include the usual suspects, like roasted barley, black malt, chocolate malt, and their debittered (huskless) brethren. Just remember that we are trying to avoid too much of a roasty or burnt flavor. Mash as you would any other stout; single infusion is traditional. This is an English-style ale after all. Mashing at higher temperatures can provide more body, but if you are adding other character-building adjuncts or sources of dextrins, this isn’t necessary.

English-type hops are common, but any relatively neutral bittering hop should work fine. Avoid hops that you would use in a modern IPA since you don’t want citrusy, piney, dank, tropical, or “New-World” flavors. Likewise, a neutral American or fruity English yeast is fine, just as you would use in other stouts. A warm-fermented lager yeast could also work but wouldn’t be as traditional. This is not a yeast-driven style, so a wide range of solutions is possible, but I think an English yeast is most traditional.

Homebrew Example

While I enjoy the stronger American craft versions, this example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want the bitterness to stand out against the sweetness.

For base malt, I use mild malt since I like the dextrinous character, but pale ale malt could also work. Flaked oats and barley are used to increase the mouthfeel and body. Lactose provides the sweetness, added late in the boil, along with crystal malt. With all the flaked grains, there is no need to mash this at higher temperatures. A single infusion mash is sufficient; and I’ll use 151 °F (66 °C) as a reasonable temperature to encourage fermentability.

The color and flavor come from a mix of dark grains including roasted barley, chocolate malt, Carafa® III malt, with just a touch of black patent malt. I have often made this recipe cold-steeping the dark malts and adding the strained liquid at the end of the boil, but this recipe uses them more traditionally.

If you want to explore the cold-steeping method, finely grind the dark grains separately and place them in a pot or large glass jar. Cover with at least a gallon (3.8 L) of cold RO (reverse osmosis) water, cover, and let stand at room temperature for at least 24 hours. Strain the grain, collecting at least a half-gallon (1.9-L) of liquid. Add this liquid in the last five to ten minutes of the boil. Do this process instead of adding the dark grains to the mash.

Staying with the English theme, I’ll use Golding as my bittering hop and Wyeast 1968, White Labs WLP002, or another “Fuller’s” strain as the yeast. The yeast will give a smooth palate with a gentle fruitiness that complements the darker malt flavors.

While this beer can be used as a base for experimentation, please try the standard beer first. Avoid the desire to turn this into a session pastry stout. The dark grains have a wonderful flavor on their own, and don’t need extra sweetness or spices to be delicious.

Sweet Stout by the Numbers

OG: 1.044–1.060
FG: 1.012–1.024
SRM: 30–40
IBU: 20–40
ABV: 4–6%

Sweet Stout

(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.017
IBU = 25 SRM = 36 ABV = 4.8%

Ingredients

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Boil the wort for 75 minutes, adding hops at the time indicated in the recipe. Add the lactose with 15 minutes left in the boil.

Sweet Stout

(5 gallons/19 L,extract with grains)
OG = 1.054 FG = 1.017
IBU = 25 SRM = 36 ABV = 4.8%

Ingredients

Step by Step

Use 6 gallons (23 L) of RO (reverse osmosis) water in the brew kettle; heat to 158 °F (70 °C). Steep all the grains in a mesh bag for 30 minutes, then remove and sparge gently.

Boil the wort for 60 minutes, adding hops at the time indicated. Add the lactose with 15 minutes left in the boil.

Topics:

Beer Styles

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Dakota Point Brewing’s Antoinette’s Antidote Clone

Tue, 04 Apr 2023 18:01:49 +0000

recipe

Dakota Point Brewing’s Antoinette’s Antidote Clone

By Derek Dellinger | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.081 FG = 1.030
IBU = 33 SRM = 35 ABV = 6.7%

Ingredients

9 lbs. (4.1 kg) Maris Otter pale ale malt
12 oz. (0.34 kg) chocolate malt
12 oz. (0.34 kg) roasted barley
12 oz. (0.34 kg) flaked oats
5 oz. (142 g) crystal malt (60 °L)
8 oz. (0.23 kg) brown sugar
1.25 lbs. (0.57 kg) lactose sugar
1.25 lbs. (0.57 kg) extra light dried malt extract
1 tsp. cinnamon
1 tsp. nutmeg
1–2 Tbsp. vanilla extract
1–2 Tbsp. maple extract
9.2 AAU Magnum hops (60 min.) (0.75 oz./21 g at 12.3% alpha acids)
SafAle S-04, Wyeast 1098 (British Ale), or White Labs WLP007 (Dry English Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

For best results, create a spice tincture to add to the beer by taste. Combine cinnamon and nutmeg into an alcohol-based tincture, using either vodka or Bourbon. After allowing spices to soak for one to two weeks, strain using a coffee filter.

With the goal of creating a highly dextrinous wort, mash in with 3.3 gallons (12.5 L) of 168 °F (76 °C) strike water to achieve a single infusion rest temperature of 157 °F (69 °C). Hold at this temperature for 60 minutes.

With sparge water at 170 °F (77 °C), collect about 6 gallons (23 L) of wort. Add bittering hops, then boil for 60 minutes. At end of boil, carefully stir in the dried malt extract, lactose, and brown sugar.

After the boil (and optional whirlpool), rapidly chill the wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. If possible, allow fermentation temperature to rise gradually to around 70 °F (21 °C) toward the end of fermentation.

Before packaging, add a portion of the tincture in addition to vanilla extract and maple extract. Add incrementally, to taste. Bottle and prime with sugar or keg and force carbonate to 2.4 v/v.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.081 FG = 1.030
IBU = 33 SRM = 35 ABV = 6.7%

Ingredients

6.6 lbs. (3 kg) extra light dried malt extract
12 oz. (0.34 kg) CaraFoam® malt
12 oz. (0.34 kg) chocolate malt
12 oz. (0.34 kg) roasted barley
5 oz. (142 g) crystal malt (60 °L)
8 oz. (0.23 kg) brown sugar
1.25 lbs. (0.57 kg) lactose sugar
1 tsp. cinnamon, ground
1 tsp. nutmeg, ground
1–2 Tbsp. vanilla extract
1–2 Tbsp. maple extract
9.2 AAU Magnum hops (60 min.) (0.75 oz./21 g at 12.3% alpha acids)
SafAle S-04, Wyeast 1098 (British Ale), or White Labs WLP007 (Dry English Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Steep the CaraFoam®, chocolate malt, roasted barley, and crystal malt in a muslin bag in 2 gallons (8 L) of water at 152 °F (67 °C) for 30 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (4 L) of hot water. Add water to reach a total volume of 5 gallons (19 L). Carefully stir in the malt extract.

Add bittering hops, then boil for 60 minutes. At end of boil, add lactose and brown sugar.

After the boil (and optional whirlpool), rapidly chill the wort to slightly below fermentation temperature, around 66 °F (19 °C). Add cool water to fermenter to reach 5.25 gallons (20 L) then pitch yeast. If possible, allow fermentation temperature to rise gradually to around 70 °F (21 °C) toward the end of fermentation.

Before packaging, add a portion of the tincture in addition to vanilla extract and maple extract. Add incrementally, to taste. Bottle and prime with sugar or keg and force carbonate to 2.4 v/v.

Tips For Success
Getting the spices dialed in is going to be one of the biggest challenges trying to recreate this beer. Using a 0.1-mL pipette (or eyedropper) to measure out the tincture and extract and a 1-oz. (28-mL) shot glass, will help you determine the best flavor combination. Then you’ll just need to scale up from one ounce to 5 gallons (19 L) or whatever batch size you produce.

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