📝 About This Recipe
Born from the industrial heart of 18th-century London, this Stout is a masterclass in the art of roasted malts. It features a luxurious, opaque ebony body crowned with a persistent tan head, offering deep notes of bittersweet chocolate, freshly roasted coffee, and a whisper of toasted oats. This homebrew recipe delivers a creamy mouthfeel and a complex, warming finish that makes it the ultimate comfort drink for a chilly evening.
🥗 Ingredients
The Grain Bill (Milled)
- 10 lbs Maris Otter Pale Malt (The high-quality base grain)
- 1 lb Flaked Oats (Provides the signature silky mouthfeel)
- 12 oz Roasted Barley (For that deep coffee color and dry finish)
- 8 oz Chocolate Malt (Adds rich, cocoa-like aromatic notes)
- 8 oz Crystal Malt 60L (Adds subtle caramel sweetness and body)
Hops & Kettle Additions
- 2 oz East Kent Goldings Hops (Traditional English hops for earthy bitterness)
- 1 teaspoon Irish Moss (Added during the last 15 minutes to clarify)
Yeast & Water
- 1 packet SafAle English Ale Yeast S-04 (Or Wyeast 1084 Irish Ale liquid yeast)
- 7-8 gallons Spring Water (Chlorine-free water is essential for flavor)
- 3/4 cup Corn Sugar (For priming/bottling phase only)
👨🍳 Instructions
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1
Sanitize everything that will touch the beer after the boil, including the fermenter, airlock, and thermometer, using a food-grade sanitizer like Star San.
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2
Heat 4 gallons of strike water to 165°F (74°C) in a large mash tun or heavy-duty stockpot.
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3
Slowly stir in the milled grains and flaked oats, ensuring there are no dry clumps (dough balls). The temperature should settle at approximately 152°F (67°C).
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4
Cover the mash and let it rest for 60 minutes. This allows enzymes to convert grain starches into fermentable sugars.
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5
Perform the 'sparge' by rinsing the grains with 3.5 gallons of 170°F (77°C) water, collecting the sweet liquid (wort) into your boiling kettle until you reach about 6.5 gallons.
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6
Bring the wort to a vigorous, rolling boil. Watch closely for 'boil-over' as the foam rises in the first few minutes.
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7
Once boiling, add 1.5 oz of East Kent Goldings hops. Set a timer for 60 minutes.
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8
With 15 minutes remaining in the boil, add the Irish Moss and the remaining 0.5 oz of hops for a touch of aroma.
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9
After the 60-minute boil, immediately cool the wort to 70°F (21°C) using an immersion chiller or a clean ice bath in the sink.
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10
Transfer the cooled wort to the sanitized fermenter, splashing it vigorously to aerate the liquid, which helps the yeast grow.
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11
Pitch (sprinkle) the yeast into the fermenter. Seal with an airlock filled with a little water or sanitizer.
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12
Store the fermenter in a dark, cool place (65-68°F) for 10-14 days until the bubbling in the airlock has completely stopped.
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13
Boil the corn sugar in 1 cup of water to create a priming syrup. Mix this gently into the beer before bottling to provide carbonation.
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14
Siphon the beer into clean, sanitized bottles, cap them tightly, and store at room temperature for 2 weeks to carbonate.
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15
Chill the bottles for at least 24 hours before serving to ensure the CO2 is fully absorbed and the sediment stays at the bottom.
💡 Chef's Tips
Cleanliness is next to godliness in brewing; if it isn't sanitized, don't let it touch your beer. If you prefer a sweeter 'Milk Stout,' add 1 lb of Lactose powder during the last 15 minutes of the boil. Toast your flaked oats in the oven at 350°F for 10 minutes before mashing to enhance the nutty flavor. Avoid using tap water if it tastes like chlorine; use bottled spring water for the cleanest malt profile. Be patient during the bottle conditioning phase—stouts often taste significantly better after 4 weeks of aging.
🍽️ Serving Suggestions
Serve in a tulip glass or a traditional nonic pint glass at 50-55°F to allow the complex aromas to open up. Pair with a rich, flourless chocolate cake or a fudgy brownie to complement the roasted notes. Matches perfectly with salty, aged blue cheeses like Stilton or Roquefort. Excellent alongside hearty main courses like beef stew, grilled lamb chops, or smoked brisket. For a classic treat, pour over a scoop of high-quality vanilla bean ice cream for a Stout Float.