Stout Beer Recipes

Stout is a category of very dark ales with varying levels of roasty-malt qualities. The styles range from easy-drinking and refreshing to huge and viscous. Don’t be afraid of the dark! Learn more about Stout at CraftBeer.com!

American Stout

Session RIS

Homebrewers Association
Homebrewers Association

David Byer of Hot Springs, NC, member of the Mountain Ale and Lager Tasters (MALT), won a gold medal in Category #15: Strong Stout during the 2017 National Homebrew Competition Final Round in Minneapolis, MN with the help of John O'Brien. Byer’s Strong Stout was chosen as the best among 366 final in the category.Read More

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Oatmeal Stout

Danado de Bom Oatmeal Stout (Damn Good Oatmeal Stout)

Homebrewers Association
Homebrewers Association

After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you'll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.

This recipe was originally featured in the 2009 January/February issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy digital archive.

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Russian Imperial Stout

Postdoc Brewing Demon Star Imperial Stout

Homebrewers Association
Homebrewers Association

Demon Star Imperial Stout has a Maris Otter backbone accented by additions of black and chocolate malts (and a few other surprises) to give a rich malty flavor and aroma with full, sweet malt character. There’s no better way to bring a little bit of Redmond, Wash. to your home brewery.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!Read More

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Dry Stout

The Cure from Cork

Homebrewers Association
Homebrewers Association

This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article Small Batch, Big Flavor, All Grain by Chris Colby.

Recipe courtesy Chris Colby

This is a dry stout reminiscent of Murphy’s Pub Draught, now sold in widget cans. Murphy’s stout is slightly mellower and a little less bitter than Guinness. There’s also a hint of chocolate and caramel in the malt. In my opinion, it tastes better when carbonated with pure CO2 than it does when pushed with beer gas. If you like session ales and are disappointed that you can only find Murphy’s in widget cans, this is a great recipe to try.

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Dry Stout

“Padraig” Irish Stout

Homebrewers Association
Homebrewers Association

Sean Torres, Patrick Wade, and Philip Gardner of Staten Island, NY and members of Pour Standards - Richmond County Brew Society won a gold medal in Category #14: Stout during the 2016 National Homebrew Competition Final Round in Baltimore, MD. The team's Irish stout was chosen as the best among 278 entries in the category.

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Sweet Stout

Lov-a-ly Bunch of Coconuts

Homebrewers Association
Homebrewers Association

Nate Levengood has been brewing beer at home for the better part of the last decade and was excited when he got to team up with Millersburg Brewing Company (Ohio) to brew this Sweet Cream Stout with toasted coconuts.

There were 91 beers judged in the 2016 Great American Beer Festival (GABF) Pro-Am Competition, each having humble beginnings in a kitchen, garage, or back patio. Each beer is an award winner before it even arrives to Denver, having already medaled at a Beer Judge Certification Program/AHA-sanctioned competition and been chosen by a professional brewer for the GABF competition.

Only three of the 91 are dubbed GABF medal winners, but the other 88 are excellent as well. We talked to a few of the non-medal winners about their experiences with the GABF Pro-Am competition and garnered a few recipes in the process. Here is one of them. Enjoy.

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Russian Imperial Stout

Epic Stout

Homebrewers Association
Homebrewers Association

For more than 20 years, SpaceCoast Associates for the Advancement of Zymurgy (SAAZ) has been Brevard County's (FL) AHA homebrew club dedicated to the search for better beer. The club hosts a competition every year so cleverly named Commander SAAZ Interplanetary Homebrew Blastoff, which couldn't be more appropriate for an out-of-this-world imperial stout.

This "black as a moonless night" beer rolls in at about 12% ABV which makes perfect sense after you've mashed in all 63 lbs of grain for this 10 gallon batch. The Epic Stout was the commemorative beer for the competition in their 19th annual Commander SAAZ competition that took place in 2014. The beer claims to be brewed in "Chuck Norris style" due to the absurd amount of grain that goes into this bad boy resulting in "huge, thick, roasty, chocolatey awesomeness."

The goal was that "when you open one of these beers, the beer is so dark that it actually absorbs light and makes it darker around you." This recipe was featured in the "Winners Circle" article by Amahl Turczyn Scheppach in the 2014 January/February issue of Zymurgy.

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Russian Imperial Stout

Founders Kentucky Breakfast Stout

Homebrewers Association
Homebrewers Association

Founders Brewing Company's Kentucky Breakfast Stout (KBS) is an oatmeal coffee stout with Sumatra and Kona beans. Jeremy Kosmicki, head brewer, gave us his guidance on the recipe by sharing the ingredients and approximate proportions to make your own that's pretty damn close to the real thing.

The high ABV gives you the jolt of a morning coffee buzz, but with an extra punch. Swirling this dark, molasses-colored beer, with its deep, burnt caramel head, you'll be tempted to take another sip. All the while, rusty lace clings to the glass as it grows ever emptier.

Far too rich and powerful to remind you of any other oatmeal stout, KBS is hoppier than expected, biting back at you. The chocolate arrives late, masked by waves of coffee bitterness. But, the more you drink, the sweeter it tastes.

So, can you have Kentucky Breakfast Stout for breakfast? Well, that's up to you. It might be acceptable on a holiday, but today isn't a holiday and you're still refusing to kick off the covers.

At least you can always make up your own holiday, can't you? Enjoy!

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Russian Imperial Stout

North Coast Old Rasputin Russian Imperial Stout Clone

Homebrewers Association
Homebrewers Association

Old Rasputin is produced in the tradition of 18th century English brewers who supplied the court of Russia's Catherine the Great. The Old Rasputin brand image is a drawing of Rasputin, a Russian peasant, mystical faith healer and a trusted friend to the family of Nicholas II, the last Tsar of Russia, with a phrase in Russian encircling it - A sincere friend is not born instantly.

Old Rasputin clone, found in July/August 2007 Zymurgy and created by Amahl Turczyn, is a huge, complex beer, heavy on flavor and aroma, with lots of warming alcohol. It will age well, but with lots of late hops, you may want to let it condition for only a month or so.

As with any high-gravity beer, pitch double the yeast you normally would - it's a great beer to pitch the dregs of another beer into. The California ale yeast does very well with this beer, and can handle the extra-high gravity. The grain bitterness is controlled very well with the use of dark crystal and brown malts to temper the roast and chocolate. The first sip might not be too friendly, but sincere friends are not born instantly.

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Sweet Stout

Left Hand Milk Stout Clone

Homebrewers Association
Homebrewers Association

Roasted and chocolate malts create hints of coffee and caramel, while the lactose helps balance the beer’s hoppiness. Left Hand Brewing of Longmont, Colo. equates the milk sugar in this stout to the cream in your coffee!

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

This recipe was formulated by Zymurgy editor Amahl Turczyn and first appeared in the July/August 2009 issue of Zymurgy magazine.

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