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Home Story Index Recipe Exchange Better Not Pout Stout
Better Not Pout Stout
Issue December 2010

Better Not Pout Stout

5 gallons/19 L, all-grain; OG = 1.068; FG = 1.020; IBU = 21; ABV = 6.1%

Ingredients:

  • 10.5 lbs. (4.9 kg) US 2-row malt
  • 1.75 lbs (0.79 kg) crystal malt (80 °L)
  • 5.0 oz (0.14 kg) black patent malt
  • 7.0 oz (0.20 kg) chocolate malt
  • 4.0 oz (0.11 kg) roasted barley
  • 6.0 oz (0.17 kg) flaked oats
  • 5 AAU East Kent Goldings hops (60 mins) (1.0 oz./28 g of 5% alpha acids)
  • 0.5 oz. (14 g) Cascade hops (15 mins)
  • 1.0 lb. (0.45 kg) clover honey (15 mins)
  • 1 tbsp. cinnamon (15 mins)
  • 1 tbsp. nutmeg (15 mins)
  • 2.0 oz. (57 g) freshly grated ginger (15 mins)
  • 2 tsp allspice (15 mins)
  • 0.75 tsp. cloves (15 mins)
  • orange zest (from 3 medium sweet oranges) (15 mins)
  • 1 tsp. brewing salts (in brewing liquor)
  • 1 tsp. Irish moss (10 mins)
  • 2 packets of Danstar Nottingham dried yeast

Step by Step: 

Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.

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Better Not Pout Stout

5 gallons/19 L, extract with grains; OG = 1.068; FG = 1.020; IBU = 21  ABV = 6.1%

Ingredients:

  • 5.5 lbs. (2.5 kg) Coopers light dried malt extract
  • 14 oz. (0.39 kg) US 2-row malt
  • 1.75 lbs (0.79 kg) crystal malt (80 °L)
  • 5.0 oz (0.14 kg) black patent malt
  • 7.0 oz (0.20 kg) chocolate malt
  • 4.0 oz (0.11 kg) roasted barley
  • 6.0 oz (0.17 kg) flaked oats
  • 5 AAU East Kent Goldings hops (60 mins) (1.0 oz./28 g of 5% alpha acids)
  • 0.5 oz. (14 g) Cascade hops (15 mins)
  • 1.0 lb. (0.45 kg) clover honey (15 mins)
  • 1 tbsp. cinnamon (15 mins)
  • 1 tbsp. nutmeg (15 mins)
  • 2.0 oz. (57 g) freshly grated ginger (15 mins)
  • 2 tsp. allspice (15 mins)
  • 0.75 tsp. cloves (15 mins)
  • orange zest (from 3 medium sweet oranges) (15 mins)
  • 1 tsp. brewing salts (in brewing liquor)
  • 1 tsp. Irish moss (10 mins)
  • 2 packets of Danstar Nottingham dried yeast

Step by Step:

Steep grains in 5.5 qts. (5.2 L) of water at 155 °F (68 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Add remaining malt extract with 15 minutes left in the boil. Ferment at 68 °F (20 °C)

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