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Oregon Stout

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Oregon Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout


I'm tasting it in a few days, so ill update then.


  • 8 lbs ultralight liquid malt extract
  • 1 lb Crystal 40L
  • 8 oz Black Roasted malt
  • 4 oz Black Patent malt
  • 4 oz Chocolate malt
  • 7/8 lb Oregon Clover Honey
  • 1.75 cups mandarin juice (fresh squeezed if possible)
  • 3/4 lb mandarin peels and zest
  • 1 oz Perle Hops (Bittering)
  • 1 oz Amarillo Hops (Aroma)
  • 1 package Whirfloc or irish moss (optional)
  • 4 oz (3/4 cup) corn sugar (Bottling)
  • 1 bottle White Labs Irish Ale Yeast

Additional Instructions

Primary Ferment: 13 days

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.016
Alcohol by Vol: 5.89%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep grains at 170 degrees, then remove and bring to a boil. Add Bittering hops, honey, and mandarin juice. boil for 60 minutes. At 40 mins, add the whirfloc or irish moss (optional). At 50 mins, add the mandarin peels and zest. At 59 mins, add the Aroma hops. Pitch yeast when cool.

Ferment at 55-60 degrees