Stout-O-Rama

Stouts
Cream of Oats Stout(all grain)
Blackberry Stout
Black Gold Stout
Mun Fison Stout
Pseudo Guinness
Coffee Room Cream Stout
Oatmeal Stout (partial mash)
Docs Burned Party Puffs(all grain)
Oatmeal Wheat Stout(all grain)
Blake's Black Stout III
JP's Big Stout
Doctor Sweet Pea's Wild Mountain Stout
Vanilla Stout
Ed's Primo Stout
My Friends Drank All My Stout
MacGregor's Red Irish Stout
Nice Creamy Stout
Tom's California Stout (all-grain)
Black #1 Dry Stout
Kitchen Sink Stout
Gary's Millennium Stout
(all-grain)
Breakfast of Champions Oatmeal Stout Munich Sweet Stout (all-grain)

Cream of Oats Stout

6 lbs Klages 2 row pale malt; 1/2 lb Dextrin malt; 1 1/8 lb rolled oats; 1/2 lb Crystal malt; 1/2 lb Chocolate malt; 1/4 lb Roasted Barley; 1 oz Cluster hops (boiling) alpha=7.4; 1/2 oz. Cascade hops (finishing); 10 oz. Lactose; 1/2 tsp Irish moss; German Ale yeast (wyeast #1007)
Dough in with 3 qts cold water. Raise temp to 153 F, hold for 2 hours or until iodine test indicates complete conversion. Rouse and transfer to lauter-tun, sparge to yield 7 gallons wort, boil for 1 hour adding boiling hops. Add finishing hops and Irish moss at 10 minutes. Sparge, cool and pitch.
Original Gravity: 1.040
Finishing Gravity: 1.015
Kegging: Pressure Carbonated.
Comments: Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Some- what thin for style, use Ale malt next time, use more dextrin and pale malts, and mash at higher temp? Overall, a very nice beer!
From:lbr%holos0@gatech.edu

Blackberry Stout

1 can Mount Mellick Famous Irish Stout Extract
3 # M&F Dark Dry Malt Extract
4 # Frozen Blackberries
1 # Dark Crystal Malt
1/2 # Black Patent Malt
1/2 # Roasted Barley
1.5oz Hallertauer
.5oz Fuggles
1/2 cup Corn sugar for priming

Specifics: Start all the grains in brewpot with cool water, remove when boil commences. Add all malt, and Hallertauer hops. Boil 1 hour. Add Fuggles hops, boil for 5 more minutes. Remove from heat. Add thawed blackberries and steep for 15 mins. Cool and dump the whole mess in the primary. When moved to secondary, leave the blackberries behind.
This stout reaches it's prime in 4-6 weeks, and rapidly deteriorates from there, aquiring a winey flavor as the residual blackberry sweetness erodes. (Amateur) Judges Comment: "Good and black. Good mouth feel. Unbelievable finish - seems to last forever! Fruit? I want the recipe. Nice Job."
From andy@mosquito.cis.ufl.edu
Black Gold Stout (A beer so rich its worth its weight in gold.)

From"Joseph E. Santos"
6# M&F Dark Extract Syrup
1# M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
1 oz. Chinook Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (20 min)
1.5 tsp. Single Fold Pure Vanilla Extract
3/4 C. Freshly Brewed Espresso
EDME dry ale yeast
3/4 C. corn sugar for priming
Living in a region with poor public water supply has unfortunately -or- fortunately forced me to use bottled water. For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then racked to secondary for 12 days to ensure no bottle bombs!
Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever.
Taste: It has a smooth, chocolaty, warm fuzzy flavor perfect for sitting in front of the fireplace.
Q: anyone who gets the O.G., F.G., and % alchohol please send. Enjoy,
DR J
Just another happy homebrewer!
munton fison stout kit

cult@ksu.ksu.edu (mike braman)
1 Mun&Fison Stout kit
.5 chocoate malt
1oz fuggles
1lb dry dark malt kicker
.5 lb lactose

add all grain and malt to wort and boil 15 minutes (remove grains before boil)
add fuggles at the last 10 min
great easy kit which is perfect for beginning samplers and for getting a feel for hops
Pseudo Guinness
From: mcollins@mail.wsdot.wa.gov (Michael Collins)
(it's based on one from Dave Miller's Home Brewing book).
Ingredients:

3 lb. - (some sort of) Pale Ale Malt (Extract Syrup)
3 lb. - 2-row Pale Lager Malt
1 lb. - Flaked Barley
4 oz. - Chocolate Malt
14 oz. - Roasted Barley
2.5 oz. - Goldings (Dried Leaf) one addition for 60 min
Wyeast # 1084: Irish Ale, Liquid Yeast.

Procedure:
1) Heat 6 Qt. of water to 126 F. Add 2 tsp. Gypsum (I use very soft artesian water) and check pH (Miller says pH should be ~ 5.0 - 5.3).
2) Add Grains and bring mash to ~122 for 30 min. for protein rest.
3) Starch conversion rest for 2 hours at 150 - 141 F.
4) Mash out at 168 F for 5 min, strain and let drip for 15 min.
5) Sparge grains with 2.5 Qt. of 168 F water at pH 6.5.
6) Bring mix and additional water to a boil and add Malt extract.
7) After 30 min add Goldings hops.
8) Continue to boil for 60 min., add Irish Moss in last 15 minutes.
9) Ferment for one month at 62 - 70 F.
Bob's Hotfoot Ale [someone else coined, "Labraya Tar"]
From: rjlynch@lynchmarks.com 950221.2222

25 lbs. 2 row Klages hotkilned
5 lbs. 40 lov crystal
2 lbs. 80 lov crystal
Double grind Klages [somehow extraction is more "to the book"] strike at 125; hold 20 minutes [acid rest] bring to 135; amylase conversion, 20 minutes [Not] begin recirc. while heating protowort bring to 148-152 [we broke thermometer]; keep 1.5 hrs. recirc until yer arms fall off.
Dump into 10gal kettle. boil. You will add 3 oz. Eroica to this at the start. maybe too much, but it will make you hallucinate with the dissolved Lupineline.
Flower as you wish [we used 2.5 oz Cascades], follow standard chilldown by whatever technique suits you, put into pair of 5 gallon fermenters.
Pitch #1 with Wyeast ALT. #2 with 1/4 cake of Fleishman's cake yeast [it was FAR better].
Do we need to tell you how to make beer from here? NOT! Ferment; rack; rack; rack; stack with CO2 charge [i.e. a little sugar] bottle, cap [duh] and hope for the best.
We make "tar and feathers" with 1 btl of this and 1 btl of Guiness to cut it.
Seriously, while 99% of first-time drinkers find themselves incarcerated after 2 btls, you just might give it the 3 stars it doesn't warrant.
Coffee Room Cream Stout
From:cult@ksu.ksu.edu (lestat)

1 munton and fisonstout kit
1 pound of dry dark spraymalt.
half lb of lactose
a half cup of coffee beans, unground,
2 packets edme ale yeast
boil malt for 15 min (in some water), at the last 5 minutes of the boil, add a half lb of lactose to the wort. then as the beer is cooling, which i used a bathtub of cold water to do, put about a half cup of coffee beans, unground, into the wort and let sit until pitching the yeast. strain the beans before putting in primary fermenter and do the regualr process from there. You may want to let the beer sit in bottles for about a week longer to 2 weeks longer than usual to allow the coffee flavor and hops mix. Also, the stout gets more malty as you let it sit and tastes best after a month of storage when the chocolate malt and the hops blend together to take off some of the biteenjoy
Oatmeal Stout (partial mash)
From: windley@ncsu.edu (John Windley)

6 lb. two row britsh pale malt
1 lb. crystal malt (60 lov)
1 lb. Roasted Barley (425 lov. [I think])
3 lb. dry Dark malt (M&F)
1.5 lb. Oatmeal
1 oz. Nugget hops, 60 min boil (11.8 alpha)
1 oz. Fuggles, 30 min boil
1 oz. Fuggles, dry hop** (read below)
2 14g pkg. Whitbread ale yeast, dry

Grains were steeped at 154 deg F for 90 min. Sparge at 170 deg F.
After hop boil, I diluted the entire batch to 7 gal and then divided this equally into to separate fermenters (3.5 gal).
Pitched yeast @ 78 deg F. Ferment @ 72 deg F.
Batch no. 1 I racked to a secondary fermenter after 5 days. I dry hopped this batch in the secondary ferm. with a half oz. of fuggles (10days). 1/2 cup corn sugar for priming.
Batch no. 2 Primary ferment 7 days. I boiled a hlf oz. of fuggles for 2 min in 1 cup of water with my priming sugar (1/2 cup corn sugar) just prior to bottling. I wanted to see how secondary dry hopping differed for the 'hop tea' priming method.
OG 1.050 FG 1.022
30 days in bottle
I should have been more patient and allowed the beer to age longer in the bottle so that the fresh hops would have a better balance with the malt and bitters (the bottles that stuck around a couple weeks were noticably better), but nevertheless both batches turned out well.
The dry hopped batch (NO.1) seemed to have a slighty stonger fresh hops taste which seemed to work well for this beer after 6 weeks in the bottle.
The hop tea batch (no. 2) had a good fresh hops taste but not quite as pronounced. In many people's opinion this is more approprate for this style of beer.
Additional note: I meant to steep the grains at a slightly lower temp(150-152) but due to a faulty thermometer I accidently was a little on the high side. This created a lower alcohol beer than I anticipated but the body and the mouth feel of this beer turned out great.
Good 'N Plenty
From : travis@rodin.wustl.edu (Travis Cusick)

Ingredients:
6.6 lbs Northwestern dark LME
3.3 lbs Northwestern gold LME
8 oz black patent malt
8 oz roasted barley
8 oz cara-pils
4 oz chocolate malt
0.7 oz brewer's licorice
2.75 oz Brewer's Gold hops (23 HBU), boil
1.00 oz Cascade hops, aroma
Wyeast 1056 (American Ale)
OG: 1.070, FG: 1.020

Specialty grains are steeped at 155 degrees for 20 minutes and then raised to 170 degrees for 10 minutes. Primary and secondary fermentations lasted 1 week and 3 weeks, respectively.
The name of this beer was inspired by its robustness and the licorice stick that was added. After three months in the bottle, Good 'N Plenty lived up to it's name. The carbonation is light and the beer is extremely smooth and tasty.
Rates:***
Docs Burned Party Puffs
From:Kenneth Johannson (kjn@ausys.se)
This recipe will give you about 4 gallons of Stout.
The recipe won the open Swedish championships 1995, and was also selected as the public choice.

Ingredients:
4,5 Kg ( about 9 lbs ) Pale Ale malt
0,5 kg ( about 1 lbs ) roasted wheat crushed
50 g ( about 1.7 oz) choclate malt
250 g ( about 1/2 lbs) black malt
20 g (about 1oz)Northern Brewer , 8,4 %, 60 min. boil
50 g (about 1.7 oz)Fuggle, 4,0 % 60 min. boil
25 g (about 1oz)Fuggle, 4,0 % 20 min. boil
300 g (10.5 oz)sugar,
1 tsp salt
1/2 tsp sodiumbicarbonate
1/2 tsp crushed chalk (equivalent to gypsum, I believe)
1 tsp Irish Moss
1/2 litre culture on Yeast LAB, A01 Australian Ale

Boil the wheat with 2 lbs of water for 30 min. Mash the wheat and the colored malt together with 2 lbs of pale ale malt for 30 min at 55 centigrades. Add the rest of the malt and mash for 90 min at 68 centigrades.
Let it boil for one hour and put in the hops as described above.
Let it cool, and add the yeast.
Ferment one week, and put it in an other container, ferment one more week, and bottle it ( and prime ). If you let it mature a month it will be a pleasure to drink it.
My rating, and the judges is Excellent (****)
Best Regards: Kenneth Johansson Stockholm,Sweden
Oatmeal Wheat Stout
From: Michael A. Owings(mikey@waste.com)
Ingredients (5 gal):
5 lbs British Pale malt
2 lbs Wheat malt
1 lb medium british crystal
1 lb Quaker Rolled (Minute) oats
1 lb roasted barley
1 oz Chinook (12 HBU) 75 minutes
.5 oz Goldings (2.5 hbu) 30 mins
.5 oz Goldings Steeped at end of boil
Wyeast London ESB 1968 in 1 quart (liter, actually) starter.
Irish moss added at final 15 minutes of boil. Total boil was 75 minutes.
The recipe is adapted from Papazians "Barrel of Monkeys Oatmeal-Wheat Stout" (_The Home Brewer's Companion_), with some changes to the grain bill, hop types and mashing schedule.
Mashing was done in my 8 gallon enamel canning pot with an EasyMasher (tm) installed. Doughed in with 2.5 gals water (which frankly seemed a bit low, and made for a really thick mash) and rested at 104 F. for 20 mins.
Protein rest at 124F. for 20 mins. to ungum the gummies.
Starch conversion at @ 155F. for 1 hour.
Mash out at 168F. for 15 minutes.
Begin sparge from hell. Ran off and recirculated a little less than 1 quart before the runnings ran clear. Of course, it's pretty d*mn hard to tell when the runnings from a stout wort are "clear", so I was pretty much guessing. My sparge, when it finally began, was a mere trickle, even with the EasyMasher spigot wide open. I forget exactly what I figured as the rate of outflow, but I believe that my calculations indicated that I would have 6 gallons of wort collected just prior to Easter Sunday.
I tried everything to alleviate the problem, including blowing gently into spigot to clear the screen (watch those lips!) as suggested in the EasyMasher instructions. Finally (duh!) I just reheated everything to 168F., including the sparge water that had been already added, gave it 10 minutes for the filter bed to settle, recirculated again and tried again. Things went fine after that. The short recirculation time for the EasyMasher seemed to be a real advantage in this situation.
Blake's Black Stout III
From: dan raphael (raphael@aracnet.com)

Ingredients (5 gal):

4# dark syrup
3# amber syrump
2#dark dry
2/3# crystal malt; 1/3# black patent; 1/3# roasted malt
2 oz BC Kent Goldings, 1 oz cascade --boil
2/3 oz cascade--aroma
Wyeast liquid European yeast
1/4 tsp Irish moss

Standard process. Steep dry malts by bringing to boil.
Add aroma hops for last 2 minutes of boil.
This is higher hops than other versions, still the darker malts are heard-- a rich balance. Goes through several phases as it ages.
OG- .068 FG- .022
Rates:***
JP's Big Stout
From:JP (Mntbear@aol.com)
Ingredients:

9 lbs. plain dark dry malt extract
1 lbs. 64 crystal malt
1/4 lbs. 338 chocolate malt
1/3 lbs. 385 roasted barley
1oz. nugget 60 min. boil 14.3% A.A.
1oz. fuggle last 12 min. 4.4% A.A.
1oz. Kent Goldings steep 1/2 hour
1 tbs. gypsum
1 tsp. Irish moss
Wyeat 1056
Rates: ***
Doctor Sweet Pea's Wild Mountain Stout
From: JohnAQ@ibm.net

Ingredients:

3.3 lbs Dark Syrup (unhopped)
2.0 lbs Pale Dry
1.0 lbs Amber Dry
6oz roasted barley
6oz chocolate malt
16oz strong black coffee
12 AAU Northern Brewer (about 1.4oz pellets)
Yeast: WYeast labs #1084 or 1 pkt Edme dry.

Bring 2 gals water to boil for 15 minutes. Let cool to 160F and add crushed grain bag. Stir, and let steep for 30 minutes and remove bag. Add malts and coffee and bring to boil. Add hops, and boil for 1 hour. Add wort to 3 gals cold sterile water in fermenter. Pitch yeast slurry when wort is no warmer than 75F, and aerate for 5-10 minutes. Allow to ferment out (3-5 days @ 65-72F) rack into secondary fermenter for 5-7 days. Bottle with 1/2-3/4 cup corn sugar prime. Age for at least 4 weeks before drinking. Quality increases with age.
Note: I prefer to use a 6.5gal glass carbouy as a fermenter. If you do this, ! be sure to wrap the carbouy in a light proof wrap, or place in a dark room.

Rates: ****
Vanilla Stout
From:tmcna2@aol.com

Ingredients(for 5 gal):

4.5 lbs. Dark Malt Extract
4.0 lbs. Pale Malt Extract
1.0 lbs. Breiss 120L Crystal Malt
.25 lbs. Breiss Chocolate Malt
.25 lbs. Breiss Black Patent Malt
.25 lbs. Breiss Malted Wheat
2 oz. Domestic Whole Willamette Hops
Wyeast #1084 Irish Ale
8 oz. Lactose (unfermentable milk sugar)
1 Whole Vanilla Bean
1/2 CUP Priming Sugar

Steep the grains for 30 mins. at 150 degrees
remove from heat and add all the extract
Bring to a boil and add half of the hops, add the remaining hops 30 mins. later & continue to boil for 30 more mins.
remove from heat and cool to 80 degrees or below, & pitch yeast
primary fermentation 10 days
secondary- add whole vanilla, in glass for 21 days
boil lactose and priming sugar in 2 1/2 cups of water for 10 mins. when bottling
Ed's Primo Stout
From:Ed Van Haute (vanhaute@epix.net

Ingredients:

3.3 lbs dark malt extract-unhopped (I used John Bull's for this, I think any dark extract will do)
3 lbs dark dry malt
1/2 lb crystal
1/2 lb chocolate
1/2 lb black patent
1/2 oz cascade hops (full boil)
1/2 oz cascade hops (last 10 minutes)
1 package dry ale yeast
1/2 cup corn sugar (for priming)

Steep the grains till the wort boils, then add the dry malt powder, malt extract, and 1/2 oz hops.
Boil 1 hour, & add 1/2 oz hops the last 10 minutes
Cool the wort, pitch the yeast, and leave in the primary fermenter for about 3 days.
Rack to the secondary fermenter until the specific gravity reaches .020
Bottle using corn sugar to prime
This is crucial! leave it in the bottles for at least 3 weeks before drinking.
This stout is not as bitter as Guiness. I give it 4 Stars, but I'm biased, so in the interest of modesty, I'll rate it 3. Let me know how it turns out
Before you get the recipe, you have to get the history of the name. I gave some of this to my homebrewing buddy, who also happens to be my wife's boss. He opened the first bottle too soon, and it had not conditioned enough in the bottle. His response to my question of how he liked it was lukewarm at best. A week later, I saw him, and his first comment was "The stout is Primo"
Rates:***
My Friends Drank All My Stout
From: Dave Babonis (babonis@cdsnet.net

Ingredients:

8# Light (or Amber) Syrup
1/2# black patent malt
1/2# roasted barley
2 oz Northern Brewer hops
4 Cinnamon sticks
1/2 cup molasses
1 square bakers chocolate
Danstar Nottingham ale yeast

Start 1 1/2 gallons of cold water on heat, with black patent malt and roasted barley in water. When boil starts, remove grains, and add malt syrup and hops. After 50 minutes of the boil, add molasses, cinnamon sticks, and chocolate. Boil for 10 more minutes, then pour through strainer into 3 gallons of cold water and sparge.
Add yeast when wort is 70 - 76 degrees.
Bottle after fermenting for 10 - 14 days.
Drinkable after 2 weeks, but it gets better with age.
My original gravity on this one was 62, and final gravity was 13.
Future variations may include the addition of chocolate malt, ripe cherries, and the use of liquid yeast instead of dry yeast.
Rates:***
MacGregor's Red Irish Stout
From: Kerry MacGregor (konstine@juno.com

Ingredients:

6 lbs. Amber malt extract
1 lb. Amber DME
1.4 lbs. Dark malt extract "kicker"
4 oz. Malto-Dextrine
.5 lbs. Flaked barley
.5 lbs. Roasted barley
.5 lbs. Belgian Special-B
.5 lbs. Chocolate
1 lb. Crystal 60L
2 oz. Northern Brewer (5%)
1 oz. Cascade (3.5&)

Steep grains in about 2 gal. of water; bring to boil. Boil for about 5-10 min, and let grains steep 40 min. Wring out grain bag and remove. Add extracts and malto-dextrin; boil for 45 min to an hour. Add northern brewer hops and boil for 35 min. Add cascade and boil 15 min. Cool wort, add water to bring to final volume and place in fermenter. Ferment with Wyeast Irish stout or english ale yeast.
I'm not one to brag, but this was a damn good beer. It turned out a VERY dark red color, with a creamy, brown head. At first I tought it would be too sweet, but the hops come through just right.
Rates:****

Nice Creamy Stout
From:Mike DeLong (Slipponit@aol.com

Ingredients:

9lb. 2row pale malt
2lb. 120 lov. crystal malt
1/2lb. black patent malt
1lb. roasted barley
1lb. special B. malt
2oz. Styrian Goldings pellets
1/2oz Bullion Pellets
1/2oz Fuggles Pellets
1/2oz Cascade Pellets
Wyeast #1084 Irish Yeast
1 cup Amber malt extract to prime

Using simple infusion mash- use 16.4 qt. strike water at 170 deg. for a stabilized mash temp of 154 deg. Hold for two hours.
Brew requires a two hour boil with addition of S. Goldings at 45 min.
Second addition of hops (Bullion) at 1 hr. 15 min.
Last addition of all remaining hops at 1 hr. 55 min.
Rack to 6 1/2 gal carboy with original graity of 1.063
Rerack when gravity falls to 1.022
Bottle with finishing gravity of 1.020
This is my all-time favorite self made stout recipe. It has an amazing creaminess and an incredibly smooth finish. Tell me what you think.
Rates:****

Tom's California Stout
From:Tom Healy (thealy@sci-s.com)

Ingredients:

7# Malt, 2-Row, Pale, Great Western (U.S. Premium)
1.5# Roast Barely, Brown Type (Briess)
1.5# Flaked Barely (MFR unknown)
1.0# Oats, Toastsed (Dark), Organic (tighter grains)
0.50# Black Patent Malt (Breiss)
2 Oz Eroica Hops(14% Alpa Acids)(Reserve .5 oz for finishing)
.25 Oz Cascade Hops
.25 Oz Magnum Hops
San Francisco Yeast, Yeast Labs Brand

Los Angeles Basin Tap Water (Boil & Let Stand)
.5 Tbl Gypsom
Note: Dry hopping kills r/bareley aroma, Cascades leave slight citrus taste.
Mash and boil in English tradition (Infusion, 1.5 hr boil)
Sour 1 Gal., add post primary fermentation.
Raw (turbinado) sugar to prime (level according to desired fuzzyness)
Fermented at room temp.
Technical notes not available (plato etc) because I keep breaking my expensive glass equipment. Next time: Less Calcium (A lot of hop bitterness went to the bottom) No Cascade Hops....Would like to increase sourness (let 2.5 gal spoil)
Rates:****

Black #1 Dry Stout
From: Rooster, (unavalable)

Recipe:

10 Lbs Pale MAlt
1.5 lbs Nonmalted Black Barley
1 lb Flaked Barley
1 LB Munich Malt
3/4 lb Carapils
1/2 Lb Chocolate Malt
1/2 lb Black Patent
14 oz 120L crystal Malt
Wyeast labs Irish Ale Yeast
5 oz Corn Sugar to prime

This Beer takes alot of room to brew but in the end you will have five gallons of total heaven. This is the only beer I have had that made guiness extra stout seem like a lite beer drik up
Rates:****

Leo's Kitchen Sink
From: Leo, (Leoticus@sd.quik.com) Ingredients for 5 gallons:

3 1/2 lb. John Bull American Lite hopped kit
3 lb. M+F dark malt extract
2 1/2 lb. Wheat Malt extract
1/2 lb. Roasted Barley
3 lb. Clover Honey no kidding
1 oz. Northern Brewere Hops, 8.8%AA
1 oz. Fuggles Hops, 4.4%AA
Yeast:: Any medium floculation yeast that will tolerate up to 8% ABV

OG > 1.075
FG < 1.020

Put Roasted Barley in 1 1/2 gallon of cold water and bring to a boil. When boil commences, fish out the grain. Add all the malt, the Northern Brewer Hops and 1/2 the Fuggles. Boil for about one hour. Be careful as the high sugar content will easily burn. With two (2) minutes remaining, Add the remaining 1/2 oz of Fuggles. Do the usual ferment thing when cool. This stuff really erupts for the first 60 hours, so be careful. Gets better with age. Do not operate Power Machinery after drinking this. It is a very strong, Sweet Stout with good depth of flavor and a hint of bitterness. It had a strong alcohol flavor when first bottled which has mellowed with age. Without a hint of modesty I give it 4 stars.......
Rates:****
Gary's Millennium Stout
From: Gary O., (gorourke@www.cuyahoga.oh.us)
Ingredients for 5 gallons:

3.3 pounds John Bull hopped Dark Malt Extract
3.0 pounds Muntons Plain Dark Dried Malt Extract
2.0 pounds Muntons Plain Light Dried Malt Extract
1/4 pound Crystal Malt
1/4 pound Belgian Chocolate Malt
1/4 pound Roasted non-malted Black Barley
1/4 cup Blue Mountain Jamaican Coffee (or substitute strong columbian coffee you can usually find that in those real small packages)
1 ounce Bullion Hops Pellets 45 minutes of Boil
3/4 ounce Tettnang Hops Pellets 45 minutes of Boil
1/4 ounce Tettnang Hops Pellets 15 minutes of Boil
2 teaspoons Gypsum
1/4 teaspoons Irish Moss
Wyeast XL 1084 Irish Ale Yeast Pack (started two days earlier)

Everybody who sampled this recipe thought it was very tasty. Some folks even used the term "excellent" (which of course made me very happy!) Some of the 'experts' say ".... never leave the coffee in for the boil ...". Well that might be true when using larger quantities like � pound , it seems to have worked just fine with a lesser amount of coffee beans (plus, at $35/pound for Jamaican coffee beans.... it's a lot less expensive). The coffee beans were ground up and placed in the grain bags which were added to the cold water. The water was brought slowly to a boil and the grains were removed after 15 minutes. The extracts were added with the gypsum and the bittering hops. Additional hops added as noted in the ingredients list. Irish Moss added for clearing. Pitched the yeast packet at 65 degrees. Original O.G. was 1.054 Primary fermentation about 7-8 days, secondary another 7-10 . Bottle with 1 to 1 1/4 cup light dme. Let it sit for a couple weeks and try one. Wait for! another 3 weeks -it gets even better.
Rates:***
Big Eddie Oatmeal Stout (All Grain)
From: Dave Blersch, (blersch@mtaonline.net)
Ingredients for 6 gallons:

10# British pale
1# Quaker quick oats
.5# Crystal 145L
.5# Roasted barley 400L
.5# Chocolate
.5# Wheat malt
.25# Dextrin
.75 oz Centennial 15.5 %aa (60)
WL Irish ale yeast

OG: 1.065
FG: 1.016
ABV: 6%

Take the pound of quick oats and 1.5 gallon water to a boil for 5 minutes. Let oats cool to 165 and add approximately 1# of the grist to start cereal conversion. Temperature should stablize between 152 and 155. Set aside and stir occasionally for 15 to 20 minutes.
Add 3 gallons 170 to remaining 12# of grist to achieve conversion temperature of 152. Once cereal mash has sat for 15 to 20 minutes (it should have loosened considerably indicating start of conversion), add it to the main mash and stabilize at 152 to 154 for 1 hour. Mash out using 1 gallon boiling water raising mash to 165 for 10 minutes.
Sparge with approximately 4 gallons 175 to collect 7 gallons in the brew pot.
Start boil and add .75 oz centennial bittering hops. Continue boil for 1 hour.
Chill wort to 70 and rack to 6.5 gallon primary. Aerate well, pitch yeast, and attach blow off tube (I highly reccommend blow off tube for this one; for the fermentation is violent and produces quite the krausen).
Ferment primary at 65 for 14 days. Rack to secondary if you choose (but not neccessary as clarity is out of the question) for another few days.
Bottle using 1/2 cup corn sugar. Let carbonate at 65 for 1 week. Store in a cool place or refridgerator for 2 weeks and enjoy.
I had tryed many combinations trying to emulate Alaskan Brewery's oatmeal stout with no luck. All my previous tries were good beers, but were either too harsh or too sweet as a clone. This one I feel I have hit right on the money if not better. At a silky smooth 6% ABV, it only takes a couple after dinner to become one with my recliner. If you try the Big Eddie, let me know what you think at blersch@mtaonline.net. Enjoy!
Rates:****
Breakfast of Champions Oatmeal Stout
From: Charlie Kidder, (chaz@take3soft.com)
Ingredients for 5 gallons:

EXTRACT
5.75 lbs. Bulk Pale Syrup
GRAINS
1.25 lbs. 2-row Pale Malt
1.5 lbs. Flaked Oats
.5 lb. Crystal 90L
.5 lb. Chocolate Malt
.5 lb. Roasted Barley
.25 lb. Wheat Malt
.25 lb. Carapils Malt
.25 lb. Black Patent Malt
HOPS
2 oz. Willamette whole leaf 5.2% A.A. 90 min. boil - 49.3 IBU's

SUGGESTED YEASTS
California Ale
Dry English Ale
Irish Ale

Partial mash recipe [requires at least a 4 gallon pot to mash in and a 9 gallon brewpot to do a full boil. 8.5 gallons of water used.
Add milled grain & oats to 1.75 gallons of 165 degree F water mixing well making sure all grain gets wet. Let rest at temperatures between 150-155 degrees for at least 45 minutes, stirring occasionally. Heat 2.75 gallons of water to 175 degrees F. With a large strainer, remove grains from mash allowing sweet liquid to drain into brewpot. Use hot water to sparge the grains in the strainer by slowing pouring it using a measuring cup over the entire grain bed. This may take 3 to 5 strainer loads, but be sure to use the entire 2.75 gallons of 170 degree water to rinse the 5 pounds of grain you just mashed. Add 4 more gallons or so of water to the brew kettle and light the burner. Total volume should be around 7.5 gallons. After the liquid is nice & hot, add the malt extract with lots of stirring. Bring to a boil and let boil 5 minutes. Turn the heat way down and add hops (this avoids boilovers). Stir. Bring back to a rolling boil and boil for 90 minutes. After 90 minutes, remove hops with strainer. Throw your wort chiller in and bring back to a boil. Add 1 tsp. Irish Moss. Boil a final 10 minutes and turn off heat. Start chiller. Once below 80 degrees F, drain or pour wort into sanitized fermenter. Cork carboy and shake like hell while it's lying on the carpeted floor. Once good & oxygenated with a think foamy layer on top, add liquid yeast that has been brought to room temperature (leave out for an hour or two before pitching). Pop stopper in and give another quick shake. Affix airlock to top and let ferment at 67 degrees F for 5 days... then rack into secondary sanitized fermenter and let ferment at 67 degrees F for another 9 days. After 2 weeks of fermentation, the beer should be ready to bottle or keg. Bottles should be primed and conditioned for 2-4 weeks at room temperature to carbonate, then cooled to 40 degrees F and allowed to cold condition for 5 days before drinking. Kegs artificially carbonated of course can be ready to drink 5 days after racking.
Target O.G. => 1.058 (assuming 54% mash efficiency) est. SRM => 40.7
Rates:****

Munich Sweet Stout
From: Steve Farrell, (sfarrell@kc.rr.com)
Ingredients for 5 gallons:

8 pounds Briess 2- row Malt
1.75 pounds Munich (German) Malt (10L)
1.75 pounds U.K Rosted Barley
0.5 pound Caramel Malt (120l)
5/8 ounce Chinook hops
5/8 ounce Chinook hops
5/8 ounce Chinook hops
Wyeast 1007 ,1056 or White Labs GermanYeast

OG: 1.055- FG: 1.010

Mash grains at 152-155F for 60 minutes. Sparge and collect wort. Bring wort to a boil, and add 5/8 ounce Chinook hops. Boil for 60 Minutes, adding 5/8 ounce Chinook hops after 30 minutes add 5/8 ounce Chinook hops during the final 5 minutes. Cool wort to 65- 68F and pitch yeast. Ferment for 5 to 7 days at 65-68f. Transfer to a secondary fermenter, and ferment an additional 7 day. Drop the temperature to 45f for final 2 days of secondary conditioning. Bottle or keg. Age 5 to 7 days before serving
Rates:****