Better Not Pout Stout

20 litres; OG = 1.068; FG = 1.020; IBU = 21; ABV = 6.1% (calculated, actual values may vary)

This recipe placed "Best Of Show" in the Great Arizona Homebrew Competition (out of 151 entries).

Ingredients:

  • 5kg pale malt
  • 800g crystal malt (80°L)
  • 150g black patent malt
  • 200g chocolate malt
  • 100 roasted barley
  • 175g flaked oats (Bokomo or Jungle Oats will do)
  • 5 AAU East Kent Goldings hops (60 minutes) (30g of 5% alpha acids)
  • 15g Cascade hops (15 minutes)
  • 450g clover honey (15 minutes)
  • 60g freshly grated ginger (15 minutes)
  • 1tsp. Irish moss (10 minutes)
  • 2 packets of Lallemand/Danstar Nottingham Ale or Fermentis Safale S-04 dried yeast
  • Spices &/or Herbs:
    • 1 large cinnamon stick (15 minutes)
    • 1 small nutmeg pod (15 minutes)
    • 2 tsp allspice berries (15 minutes)
    • ¾ tsp cloves (15 minutes)
    • Fresh orange zest from 3 medium sweet oranges (or you could subtitute with a minimum of 3 tablespoons / 21g dried orange zest) (15 minutes)

Brewing instructions:

  • Mash 90 minutes at 68°C.
  • Collect 28 litres.
  • Boil for 90 minutes. Add the spices 15 minutes before the end of the boil.
  • Ferment at 20°C for 7 days.
  • Secondary at 20°C for 14 days.
  • Prime and bottle. Keep in mind that darker beers tend to require less priming sugar due to the relatively high levels of dark, slowly fermenting sugars.
  • Condition for at least 4 weeks. The flavour of the beer will "mellow out" over time.

(Original source: byo.com. Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)