Briess Recipe Database

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Malt: Roasted Barley

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  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

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