Better Not Pout Stout - Brew Your Own
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries)
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Cooking tools:
- Kitchen scale
- Mash tun
- Stockpot
- Hydrometer
- Carboy
- Airlock
- Fermentation bucket
- Grain bag
- Instant-read thermometer
- Microplane
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Pot
- Saucepan
- Whisk
- Colander
- Fine-mesh sieve
- Ladle
- Cutting board
- Paring knife
- Stove
- Refrigerator
- Plastic wrap
- Kitchen towel
Ingredients
- 10 1/2 lbs. (4.9 kg) US 2-row malt
- 1 3/4 lbs (0.79 kg) crystal malt (80 °L)
- 5 oz (0.14 kg) black patent malt
- 7 oz (0.20 kg) chocolate malt
- 4 oz (0.11 kg) roasted barley
- 6 oz (0.17 kg) flaked oats
- 5 AAU East Kent Goldings hops (60 min.) (1.0 oz./28 g of 5% alpha acids)
- 1/2 oz. (14 g) Cascade hops (15 min.)
- 1 lb. (0.45 kg) clover honey (15 min.)
- 1 tbsp. cinnamon (15 min.)
- 1 tbsp. nutmeg (15 min.)
- 2 oz. (57 g) freshly grated ginger (15 min.)
- 2 tsp allspice (15 min.)
- 3/4 tsp. cloves (15 min.)
- orange zest (from 3 medium sweet oranges) (15 min.)
- 1 tsp. brewing salts (in brewing liquor)
- 1 tsp. Irish moss (10 min.)
- 2 packets of Danstar Nottingham dried yeast
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