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Scorched Stout

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Scorched Stout

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Beer Style: Sweet Stout  (13B)
Recipe Type: extract
Yield: 5 US gallons

Sweet Stout


This beer came out somewhere between a sweet stout and a brown ale, but it was good no matter what you call it. It had some chocolate and nut notes along with a nice roasted character.

And for a first attempt at homebrew, I would recommend trying it to anyone looking to make something dark and simple as a first try.


  • 3.6 lbs Coopers Pre-Hopped Liquid Stout Extract
  • .5 oz Chinook Hops (10min)
  • 1 lb Light Dry Malt Extract
  • .5 lb Corn Sugar (boil)
  • Coopers Dry Ale Yeast
  • 6 oz Corn Sugar (priming)

Additional Instructions

Primary Ferment: 2 Weeks

Beer Profile

Original Gravity: 1.037
Final Gravity: 1.009
Alcohol by Vol: 3.66%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring 2 gal of water to a boil in your brew pot. Remove from heat at boil and add Stout Extract. Once dissolved, return to heat and once back to boil add Dry Malt Extract. Let boil for 50min. Add hops with 10min left in the boil. Remove from heat after 60min and cool in ice bath or with other preferred chilling method.

While cooling, add 3 gallons of cold water to primary fermenter. Rack cooled wort on top of water. Top off to 5 gal mark if needed. Pitch yeast directly into beer. Seal fermenter and apply airlock.

I let this beer stay in primary for about 2 weeks, racked to a bottling bucket and then added the dissolved priming sugar into the bottling bucket. Bottled and allowed to age for 2 more weeks. In the end, the beer tasted very good though in the future I might add lactose to the boil to increase the sweetness. Cheers