Category 13E- American Stout
This Stout starts off with a moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. The hop aroma is medium to very low, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. Generally a jet black color, although some may appear very dark brown with a large, persistent head of light tan to light brown in color and usually opaque.
They should have moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. American Stouts have a low to medium malt sweetness, often with rich chocolate or caramel flavors and medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. 13E’s have a medium-full to full body, often with a smooth, creamy character. They may give a warming (but never hot) impression from alcohol presence and moderate to moderately-high carbonation.
A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
OG: 1.050 – 1.075, FG: 1.010 – 1.022, IBUs: 35 – 75, SRM: 30 – 40, ABV: 5 – 7%
We’ve formulated this extract recipe for you to try:
Lil' Nick's American Stout
- 6 lb. Briess Gold Unhopped Liquid Malt Extract
- 2 lb. Briess Traditional Dark DME
- 8 oz. Chocolate Malt
- 12 oz. Roasted Barley
- 4 oz. Caramel 80º
- 1 oz. Columbus Pellet Hops@60 minutes
- 1 oz. Columbus Pellet Hops@10 minutes
- 1 oz. Columbus Pellet Hops@0 minutes
- 1 tsp. Irish Moss@15 minutes
- Wyeast American Ale (ACT1056) or White Labs California Ale Yeast (WL001)
If you chose the Wyeast Activator, take it out of the refrigerator and smack to activate. If you chose White Labs yeast, simply take it out of the refrigerator.
- 1. Steep grains in 1/2 gallon of water at 155ºF for at least 30 minutes. Top off with as much water as you need to get to your boiling volume.
- 2. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 minutes and add 1 oz. Columbus hops.
- 3. When there are 15 minutes left in the boil, add the Irish Moss.
- 4. When there are 10 minutes left in the boil, add 1 oz. Columbus hops
- 5. When there are 0 minutes left in the boil, add 1 oz. Columbus hops
- 6. Chill the wort down as cool as you can get it, ideally to 70ºF, and pitch your yeast.
Primary: Approximately 10 days at 62-72°F if using Wyeast, 65-68ºF is using White Labs
Transfer to Secondary: This beer will benefit from an extended time in the secondary. Keep it at the same temperature as you did the primary, and give it about 6 weeks.
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