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STOUT RECIPES |
This page contains winning Stout Recipes from previous National shows. Click here for more information about the National.
Andrew's Dry Stout (1998) Imperial Stout (2004) Mo's Mystic Dry Stout (2009)
Andrew's Dry Stout
Members Recipe 1998 National
Supplied by Andrew Findlay
Ingredients
Makes 2 gallons with an S.G. of 1048/1050
3lb 8oz Crushed Pale Malt
6oz Flaked Barley
4oz Crushed Wheat Malt
10oz Crushed Roast Barely
30grams Galena Hops
15grams Goldings Hops
Mash grains for 3 hours at 156 deg F.
Sparge to give approx 2.5 gallons at SG 1045. Boil for 2 hours with Galena Hops; add Goldings hops at end of the boil and leave for 15 minutes. Cool as quickly as possible and strain into fermenting vessel.
COUNTY BEERMAKERS IMPERIAL STOUT
Members Recipe 2004 National
Supplied by Phil Turner
Won by Rod Carroll
Ingredients
Makes 2 gallons with an O.G. of 110
8lb Pale Malt
14oz Roast Barley
8oz Crystal Malt
2oz Chocolate Malt
8oz Dark Muscovado Sugar
4oz Goldings or Fuggles
Mash @ 65, using own schedule.
This was originally the County Beermakers 1983 Anniversary Recipe.
Mo's Mystic
(Dry) Stout.
Members Recipe 2009 National
Supplied by Maureen Western
Won by Colin Parton
Makes 2 gallon mash
Ingredients
4 lbs Pale Malt.
4 oz Crystal Malt.
6 oz Flaked Barley.
6oz Roast Barley
2oz Chocolate Malt
2oz Fuggles Hops
1/4 oz Challenger Hops
Method
Mash the ingredients except the hops at 66.5C for 1.5 hours, drain and sparge. Boil the wort with the fuggles hops for 1.5 - 2 hours, add the challenge hops for the final 15 minutes of the boil.
Anticipate O.G. 1052 to 1056. Allow 3 months for maturation in the bottle.
| Developed by: Elaine Robinson |
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Last updated:
28/04/14 |
| Sponsored by: Jim Parrack |
Copyright ©: 2002 NAWB |