Star Anise Stout

20 litres; OG = 1.093; FG = 1.028; IBU = 64; ABV = 8.5% (calculated, actual values may vary.)

This recipe won "Best Of Show", Santa Cruz County Fair (out of 85 entries).


  • 6kg pale malt
  • 1.8 kg Pilsner malt
  • 340g Cara-Aroma malt
  • 230g roasted barley
  • 1kg debittered chocolate malt (e.g. Weyermann Carafa Special I)
  • 16 AAU of any good bittering hop (60 minutes) - Southern Promise, Southern Star and Southern Dawn will all do nicely
  • 35g Hallertauer Mittelfrüh (15 minutes)
  • 30g Saaz hops (5 minutes)
  • White Labs WLP013 (London Ale) yeast or Lallemand/Danstar Windsor Ale dried yeast
  • 5ml / 1tsp Irish Moss
  • Spices &/or Herbs:
    • 30g star anise

Brewing instructions:

  • Mash for 90 minutes at 69°C. Sparge and collect about 28 litres.
  • boil for 90 minutes.
  • Ferment at 20°C for 2 weeks in primary.
  • Rack to secondary.
  • Add star anise that has been lightly toasted, broken up and soaked in unflavoured vodka for 24 hours to sanitize.
  • Ferment for another two weeks, then bottle or keg.

(Source: Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)