Briess Recipe Database

(0) Search Results for:

Filter Results

 
    Beer Type

    Lager Styles



    Ale Styles






    Recipe Type


    Batch Size

  • Session Stout


    Dry Stout formulated to have a moderate alcohol level with restrained roasted and hop characters well suited for extended consumption sessions.


    Type: Ale

    Style: Stout

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Traditional Dark LME Boil 60 minutes Extract, LME
    2 lbs CBW® Pilsen Light DME Boil 60 minutes Extract, DME
    0.25 lb Blackprinz® Malt Steep Grain Bitterless Black
    0.25 lb Carapils® Malt Steep Grain Dextrine
    1 oz Fuggle Hops (5% AA) Boil 60 minutes
    0.25 oz Fuggle Hops (5% AA) Boil 10 minutes
    1 vial WLP007 Dry English Ale Yeast

    Procedures

    1. Steep crushed grains in 5 gallons of water at 160-170ºF for 30 minutes
    2. Remove grains and dissolve extract
    3. Bring to a boil
    4. Add 1.0 oz Fuggles hops
    5. Boil for 50 minutes
    6. Add 0.25 oz Fuggles hops
    7. Boil remaining 10 minutes
    8. Turn off heat and cool wort to 70ºF
    9. Transfer to fermenter
    10. Pitch one pack of WLP007 Dry English Ale Yeast

    Primary Fermentation: 1-2 weeks at 65-70ºF

    Secondary Fermentation: 2 weeks at 34-38ºF

    Fermentation Notes: Bottle condition with dissolved priming sugar and 1/4 pack of WLP007 Dry English Ale Yeast for 2-3 weeks, or force carbonate

    Original Gravity: 1.042

    Final Gravity: 1.011

    Alcohol by Weight: 3.2%

    Alcohol by Volume: 4.1%

    IBU: 19

    Color: 38 SRM

    Tags: