American Stout Max Stout, 'Murican Style

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MaxStout

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I put together this recipe with some spare grains I had on hand. I do a lot of these, call them Leftovertures. ;)

I was aiming for a robust, hop-forward session stout, at or just under 5% ABV, with a nice roasty balance and a rich body. It was kind of an oddball collection of ingredients thrown together and I wasn't sure how it would all play out. Sometimes you just have to roll the dice. But after tasting, I thought it was quite good and decided to share it here.

MaxStout's Session American Stout

BREW METHOD:
BIAB, no-sparge

VOLUMES:
7.75 gal strike water
6.75 gal pre-boil vol.
5.5 gal into fermenter
5.0 gal packaged

STATS:
O.G. 1.054
F.G. 1.018
ABV 4.7%
IBU: 60
SRM: 39

FERMENTABLES:
9.5 lbs. Vienna (Franco-Belges) 78.4%
1 lb. Torrefied Wheat 8.2%
8 oz. Victory 4.1%
8 oz. Chocolate Malt (500 SRM) 4.1%
6 oz. Roasted Barley (600 SRM) 3.1%
4 oz. Carafa III (525 SRM) 2.1%

HOPS:
3 oz. Centennial pellet (12% AA) boil @ 20 mins.
2 oz. Columbus pellet (15% AA) boil @ 5 mins.
2.5 oz. Triple Perle** pellet (12% AA) whirlpool

ADDITIONAL INGREDIENTS:
8 oz. Maltodextrine, boil 10 mins.
1/2 tsp. yeast nutrient, boil 10 mins.

MASH:
7.75 gallons strike water (RO)
3.2 grams gypsum, 2.0 grams calcium chloride additions.
No-sparge BIAB Single-infusion mash, 60 minute rest at 152F.

YEAST:
1 packet US-05, rehydrated
Oxygenation, pure O2 for 60 secs.

FERMENTATION:
Primary fermentation at 65F for 2 weeks, or until beer hits terminal gravity.
No secondary.

PACKAGING:
Carbed to 2.6 volumes CO2 using 134g corn sugar, bottled.
Bottle-conditioned 3 weeks.

**Note: The Triple Perle hop is a Minnesota hop I bought from a now-defunct grower, and it may be hard to find. You can always substitute a favorite aroma hop.

Enjoy!

MuricanSessionStout2.jpg
 

rock_n_herm

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I put together this recipe with some spare grains I had on hand. I do a lot of these, call them Leftovertures. ;)

I was aiming for a robust, hop-forward session stout, at or just under 5% ABV, with a nice roasty balance and a rich body. It was kind of an oddball collection of ingredients thrown together and I wasn't sure how it would all play out. Sometimes you just have to roll the dice. But after tasting, I thought it was quite good and decided to share it here.

MaxStout's Session American Stout

BREW METHOD:
BIAB, no-sparge

VOLUMES:
7.75 gal strike water
6.75 gal pre-boil vol.
5.5 gal into fermenter
5.0 gal packaged

STATS:
O.G. 1.054
F.G. 1.018
ABV 4.7%
IBU: 60
SRM: 39

FERMENTABLES:
9.5 lbs. Vienna (Franco-Belges) 78.4%
1 lb. Torrefied Wheat 8.2%
8 oz. Victory 4.1%
8 oz. Chocolate Malt (500 SRM) 4.1%
6 oz. Roasted Barley (600 SRM) 3.1%
4 oz. Carafa III (525 SRM) 2.1%

HOPS:
3 oz. Centennial pellet (12% AA) boil @ 20 mins.
2 oz. Columbus pellet (15% AA) boil @ 5 mins.
2.5 oz. Triple Perle** pellet (12% AA) whirlpool

ADDITIONAL INGREDIENTS:
8 oz. Maltodextrine, boil 10 mins.
1/2 tsp. yeast nutrient, boil 10 mins.

MASH:
7.75 gallons strike water (RO)
3.2 grams gypsum, 2.0 grams calcium chloride additions.
No-sparge BIAB Single-infusion mash, 60 minute rest at 152F.

YEAST:
1 packet US-05, rehydrated
Oxygenation, pure O2 for 60 secs.

FERMENTATION:
Primary fermentation at 65F for 2 weeks, or until beer hits terminal gravity.
No secondary.

PACKAGING:
Carbed to 2.6 volumes CO2 using 134g corn sugar, bottled.
Bottle-conditioned 3 weeks.

**Note: The Triple Perle hop is a Minnesota hop I bought from a now-defunct grower, and it may be hard to find. You can always substitute a favorite aroma hop.

Enjoy!

View attachment 755268
Thanks for sharing. Tomorrow, I’m brewing my first ever stout, something I cobbled together from the ideas of others. Hopefully it turns out successful, like yours.
 
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