American Stout – Triple First Place WinnerPosted on October 22nd, 2013 by Andy W. in "Award Winning Beer Recipes"
This recipe started off as pretty much the American Stout recipe from Brewing Classic Styles. I wanted to push the boundaries for the style all around so I added a touch of Briess Aromatic malt (about 10oz in 7 gallons) and increased the mash temp to 156F instead of 154F (not really that much difference there, but still wanted to point it out).
I have rebrewed this recipe but dry hopped it and it scored in the high 20’s with comments like “Would be better as a black IPA”. The lesson I’ve learned with this one is to add enough late hops to keep their presence, but not enough to unbalance. If you’re going to age this beer beer you may want to consider adding just a little bit more late hops to keep enough character as the hops start to drop out over time.
After about 4-5 months in the bottle this recipe started to go down hill and become exceptionally unbalanced. The hops really dropped out and it went from scoring 43’s and 44’s to high 20’s and low 30’s.
- 1st place at the BBL Bloat Open 2013 – 42
- 1st place the SODZ Digfest 2013 – 37.5
- 1st place at the Ohio Brew Week Competition 2013 (Honorable Mention for BoS) – 39
BBL Bloat Open 2013
Ohio Brew Week 2013
SODZ Digfest 2013
American Stout Recipe
SRM: 45.2 SRM
Batch: 3.50 gal
Boil: 5.16 gal
BT: 60 Mins
Est Pre_Boil Gravity: 1.054
SG Est OG: 1.070 SG
Total Grain Weight: 9 lbs 9.1 oz Total Hops: 1.75 oz oz.
|7 lbs 10.0 oz||Brewers Malt 2-Row (Briess) (1.8 SRM)||Grain||79.7 %|
|10.0 oz||Roasted Barley (Briess) (580.0 SRM)||Grain||6.5 %|
|8.0 oz||Caramel/Crystal Malt – 40L (40.0 SRM)||Grain||5.2 %|
|8.0 oz||Chocolate (Briess) (350.0 SRM)||Grain||5.2 %|
|5.1 oz||Aromatic Malt (Briess) (20.0 SRM)||Grain||3.3 %|
|1.00 oz||Magnum [14.00 %] – Boil 60.0 min||Hop||63.9 IBUs|
|0.75 oz||Centennial [10.00 %] – Boil 5.0 min||Hop||6.8 IBUs|
|1.0 pkg||Safale American (DCL/Fermentis #US-05) [50.28 ml]||Yeast||-|