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This recipe is designed to make a strong Stout that is very dark amber in color. Fermentables include Crystal Malt 120 L, Flaked Oats, and Brown Sugar. It uses English hops dosed for strong hop presence, with additions for bittering only. The English Ale yeast ferments crisp and dry, with some fruitiness.
6.75 lbs of Extra Light Dry Malt Extract
1.25 lbs of Crystal Malt 120 L
0.75 lbs Flaked Oats
0.25 lbs of Brown Sugar
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
6.5 oz for 60 min. (bittering)
Wyeast 1098 British Ale - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add Brown Sugar at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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