Stout

This typical stout recipe, has a deep brown color and a dry mouthfeel. 

Characteristics:

Alcohol: 4.8 – 5.2 %
Original gravity: 1.053-1.056  
Bitter Units: high  
Color : dark brown

Ingredients:

Malt
  • Pilsner Malt 85%
  • Chocolate Malt 13%
  • Black Malt 1000 EBC 2%
Hops
  • Saaz (3% alpha acid)
  • Nugget (12% alpha acid)
Yeast(s)
  • Safbrew S-33 50 g/hl  (0.066 oz/gal)

Mashing Temperature (90 minutes – infusion) 

  • Step 1. Mash in 65°C (149°F) and rest for 60 minutes
  • Step 2. Raise mash temperature to 72°C (162°F) for 30 minutes
  • Step 3. Pump at 78°C (172°F)

Boiling :

8 to 10 % (boiling should be done at 100°C)

Hopping

60-90 minutes

Add 90% at beginning and 10% of hops 5 minutes before the end.

Fermentation

Ideally start at 16°C (61°F).

Free riste to 20°C (68°F)