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American Stout

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American Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout


All grain stout made from buckwheat, rice and chestnut chips.


  • 2 lbs dark roasted malted buckwheat
  • 1 lb malted buckwheat, unroasted
  • 1 lb roasted (to black) white rice
  • 1 lb dark belgian candi sugar
  • 1 lb chestnuts
  • .9 oz willamette @60 min (4.7%AA)
  • .25 oz wllamette @ 10 min (4.7%AA)
  • 2 Tbsp. cocoa powder @ 15 min
  • 2 tsp vanilla extract @ 15 min
  • 4 oz cold brewed coffee (in primary after several days)
  • S-05 Yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.040
Final Gravity: 1.011
Alcohol by Vol: 3.79%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash grains at 160 degees, sparge. (Chestnut chips require 12-24 hours)

Achieve hot break.

Add hops and remaining fermentable sugars according to schedule.

Chill wort until appropriate temperature to pitch yeast.