Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

No Fail Stout

[This recipe is featured in the November/December 2017 issue of Zymurgy magazine.]

No Fail Stout | Stout

Ingredients

  • For 6 gallons (22.7 L)
    • MALTS AND SUGARS
    • 7 lb. (3.28 kg) pale millet malt
    • 5 lb. (2.27 kg) pale buckwheat malt
    • 2 lb. (907 g) biscuit rice malt
    • 8 oz. (227 g) chocolate roast millet
    • 8 oz. (227 g) dark rice malt
    • 4 oz. (113 g) Gashog rice malt
    • 1 lb. (454 g) Belgian candi syrup D-180 (add to secondary)
    • HOPS
    • 0.5 oz. (14 g) CTZ, 14% a.a. @ 90 min
    • 0.5 oz. (14 g) Willamette, 5.5% a.a. @ 10 min
    • YEAST
    • Fermentis Safale S-04 English Ale
    • ADDITIONAL ITEMS
    • 1 tsp. (5 mL) amylase enzyme added to mash
    • 0.25 tsp. (2 g) Irish moss @ 10 min
    • 1 tsp. (5 mL) yeast nutrient @ 10 min
    • 3.75 oz. (106 g) corn sugar if bottling

    Specifications

    • Original Gravity: 1.070 (17 P)
    • Final Gravity: 1.014 (3.6 P)
    • ABV: 7.4%
    • IBU: 30
    • SRM: 30

    Directions

    Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for 4 days. Rack to secondary and add Belgian candi syrup. Allow beer to achieve final gravity before bottling or kegging.

     
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