We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

All-Grain Stout

back to search Back to Search  Style Details 

All-Grain Stout

back to search Back to Search  Style Details 

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

Dry Stout


I had 374 out of 450 pt * gals of possible extraction, so an efficiency of about 85%.


  • 3 pounds, Klages
  • 3 pounds, pale malt (darker)
  • 2 pounds, pale malt (very light)
  • 2 pounds, Vienna malt
  • 2 pounds, barley flakes
  • 1 pound, untyped malted barley
  • 8 ounces, roasted barley
  • 8 ounces, black patent
  • 8 ounces, chocolate
  • 24 grams, Buillion hops
  • 30 grams, Cascade hops
  • 4 grams, Hallertauer hops
  • Wyeast German ale

Beer Profile

Original Gravity: 1.068
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068 wort.