American Stout - extract with grains

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(5 gallons/19 L, extract with grains)
OG = 1.072 (17.5 °P)
FG = 1.017 (4.4 °P)
IBU = 73 SRM = 48 ABV = 7.2%

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  • 5

Ingredients

  • 8.51 lb. (3.86 kg) Alexander's light liquid malt extract 2 °L (or similar)
  • 14.46 oz. (410 g) Briess black barley 500 °L (or similar)
  • 10.93 oz. (310 g) Great Western crystal malt 40 °L (or similar)
  • 10.93 oz. (310 g) Briess dark chocolate malt 420 °L (or similar)
  • 15 AAU Horizon pellet hops (1.16 oz./33 g of 13% alpha acids) (60 min.)
  • 7.6 MU Centennial hops (0.84 oz./ 24 g of 9% alpha acids) (5 min.)
  • White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

Preparation

Step 1

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag. Steep the bag in about 1 gallon ( .-4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.061 (15 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the bittering hops as soon as the wort begins to boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the remaining hop addition at 5 minutes. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3.1-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. Follow the remaining carbonation and packaging instructions for the allgrain recipe.

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