From the HBD Archive
From: rogerl@Think.COM
Subject: Stout Update
Date: 1989-03-13 20:52:59 GMT

I've been remiss in my report on the Stout that was built in January.
To start with, the base recipe came from the 1988 Winter Issue of
Zymurgy. Below is the recipe as given in the magazine. Variations
used on this batch are noted in the second recipe. Since my set up
does not allow me to sparge 15 pounds of grain, I usually only do
partial grain brews. The biggest difference between the two recipes
is the addition of Pale, Crystal and Dexitrin Malts in place of some
of the dry extract. My goal in the short term is to mash enough grain
to take the dry extract out of the recipe. I am providing the
original recipe and my variant only for reference sake. If you like
stout, try this one. It's easy and just about a guaranteed success.

Disclaimer: This posting is for the enjoyment of the newsletter
subscribers. This individual in no way receives any benefit from
vendors of products mentioned herein. Enjoy!

Their Recipe: "Mega Stout"
This recipe was developed by Doug Hinderks, president of the Northern
Ale Stars Homebrewers Guild.
from: Zymurgy Winter 1988
page: 38
Qty. Description
~~~~ ~~~~~~~~~~~
2 cans Munton & Fison Stout Kit
3 lbs. Munton & Fison extra dark dry malt extract
2 cups Chocolate Malt
2 cups Black Patent Malt
2 cups Roast Barley
3 ozs. Fuggles Hops (boiling)
1/2 oz. Cascade Hops (aromatic)
Ale Yeast
1/4 tsp. Irish Moss
3/4 cup Priming Sugar
O.G.: 1.071
T.G.: 1.020
Steep the 6 cups of whole grain in two gallons of water as you bring
to a boil. Remove grains at the boil. Add all the extract and
Fuggles Hops for one hour boil. Add Irish Moss the last 15 minutes of
boil. At end of boils steep Cascade Hops for 15 minutes. Cool.

My variation: "Ursa Major Stout"
2 cans Munton & Fison Stout Kit
2 lbs. Munton & Fison Light Dry Malt Extract
1 lb. Crushed Pale Malt
1 lb. Crushed Crystal Malt
0.5 lb. Dexitrin Malt
2 cups Chocolate Malt
2 cups Black Patent Malt
2 cups Roast Barley
2 ozs. Fuggles Hops Pellets (boiling)
1/2 oz. Willamette Leaf Hops (aromatic)
2 pkgs. Munton & Fison Stout Yeast (from Kit)
1/4 tsp. Irish Moss
3/4 cup Priming Sugar
O.G.: 1.058
T.G.: 1.016
Mash the grains in 1-2 gallon of water. Sparge with enough water to
end with 2-3 gallons in wort pot. Bring grain wort to the boil. Stir
in the Dry malt and bring back to the boil. Add Wet extract and
boiling hops, boil for 40 minutes. Add Irish Moss the last 15 minutes
of the boil. At end of boil add aromatic hops and let steep for 15
minutes. Sparge aromatic hops into primary fermenter with enough water
to make 6 gallons. When cool, pitch. Rack to secondary fermenter
after initial blow off starts to subside. Prime and bottle about 1
month later.

1. This was my first attempt with this much grain at one time. The
mashing process used was to bring the grains and water to 118'F for 30
min., then raise the temperature to 147'F for 10 min., the 158'F for
another 10 min., then that was sparged with about 1.5 gallons of 168'F
water. Since I didn't have a right and proper lauter-tun the sparging
was done with a large colander and a linen towel directly into the
wort boiler.

2. The first batch was made using the yeast provided with the M&F
Stout Kit. Next time I'll be using "Standard Stout" Pure Liquid
Culture from Brewlogic. This should make a noticeable difference in
the end product. The kit yeast is OK, but......

3. Obviously, if you want a higher O.G. then start with less water in
the primary fermentation step or add more sugar via the mash or

4. This brew is so dark I think the Irish Moss is a bit superfluous.

5. This brew was the most active I've built in a while. Expect to use
some sort of blow off method for the primary and the start of the
secondary ferments.

Very Black! Thick, but not as thick as Guiness. Well rounded flavor
and smooth with almost not bite. Kind of like a Cream Stout, but not
quite that smooth. It was tasted only one week after bottling with
supriseingly wonderful flavor. Each week it gets a bit more mellow.
I've saved a couple of 6 packs for tasting when it becomes 6-8 weeks old.
It should be about at its peek then, from my humble experience.

The head is very dark. Maybe using less Roast Barly and a bit more
Black Patent would lighten the head and keep the body of brew from

All of the people who have tasted it really like it. I will be
honing the recipe down a bit more as time goes by, but I do believe
I've found my house Stout.

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