1820 Brown Stout

5 gallons/19 L, all-grain; OG = 1.070; FG = 1.022; IBU = 38; SRM = 40+; ABV = 6.3%

Ingredients:

• 7 lb. 15 oz. (3.6 kg)  2-row pale malt (Maris Otter)
• 7 lb. 15 oz. (3.6 kg) brown malt
• 10 AAU Fuggles hops (90 mins)
• (2.0 oz/57 g at 5% alpha acids)
• Wyeast 1098 (Whitbread Ale) or White Labs WLP005 (British Ale) yeast
• ½ cup dried malt extract (for priming)

Step by step:

Use a single-step infusion mash at 150–152 °F (65.6–66.7 °C) for 1–1.5 hours. Sparge one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012. Boil 90 minutes, with hops added at the start. Strain, or siphon off from the hops, and adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a glass fermenter. One week later, rack again, prime with dried malt extract, and rack into keg or bottles. Mature the beer for 3–6 months for best results.

To ensure good fermentation, it is best to make a 2–3 quart (~2–3 L) starter of the original yeast culture, and to oxygenate the wort at pitching.

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1820 Brown Stout

5 gallons/19 L, partial mash; OG = 1.070; FG = 1.020; IBU = 38; SRM = 40+; ABV = 6.6%

Ingredients:

• 5 lb. 5 oz. (2.4 kg) pale dried malt extract
• 1 lb. 11 oz. (0.77 kg) 2-row pale ale malt
• 1 lb. 11 oz. (0.77 kg) brown malt
• 1 lb. 11 oz. (0.77 kg) crystal malt (140 °L)
• 10 AAU Fuggles hops (90 mins) (2.0 oz/57 g at 5% alpha acids)
• Wyeast 1098 (Whitbread Ale) or White Labs WLP005 (British Ale) yeast
• ½ cup dried malt extract (for priming)

Step by Step:

Place all the milled grains in a muslin bag, add to 2 gallons (7.6 L) of water at 165 °F (74 °C), and keep at 150–155 °F (66–68 °C) for 30 minutes to 1 hour. Remove the bag, rinse with hot water, and combine this water with that from the partial mash. Add the malt extract, stirring well to ensure it is properly dissolved, then bring to a boil. Add hops and boil 90 minutes. Turn off heat, adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with 2–3 qt. (~2–3 L) yeast starter, oxygenate the wort if possible, and allow to ferment.

By 5–7 days, the final gravity should have been reached. At this point, rack into a glass fermenter. One to two weeks later, rack again, prime with dried malt extract or corn sugar, and rack into keg or bottles.  Condition for two to three months.