Tired of adjunct laden stouts. Let's compile a list of great stouts without adjuncts.

[Rush]

After floating a keg of a chocolate oatmeal stout that I really enjoyed, I decided that I wanted to get back to the basics and have a year of making non-adjunct stouts. I want to taste the roasted notes, chocolate layers and coffee hints that specialty grains can bring to the table without adding anything that isn't a grain.

Oatmeal doesn't count as an adjunct in this case.

Show HomeBrewTalk what you've got! Post one (or more) of your favorite no-adjunct stout recipes so we can get a good compilation of stouts going.

Stouts, Imperial Stouts, Dry Stouts, Tropical Stouts, Oatmeal Stouts, etc are all game here. Just don't post anything with adjuncts!

EDIT: For clarification, adjuncts like oats, rye, barley and wheat are still okay for this discussions. What is not okay are things like maple, honey, oak, vanilla, chocolate, fruit, peppers, etc.

-----------------------------------------
7/2/1/.25 Irish Stout

dry stout
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)

Original Gravity: 1.049 Final Gravity: 1.012 ABV (standard): 4.88% IBU (tinseth): 35.36 SRM (morey): 38.74
Fermentables
Amount Fermentable PPG °L Bill %
7 lb American - Pale 2-Row 37 1.8 68.3%
2 lb Flaked Barley 32 2.2 19.5%
1 lb American - Black Barley 27 530 9.8%
0.25 lb American - Chocolate 29 350 2.4%
10.25 lb Total

Hops
Amount Variety Type AA Use Time IBU
2 oz Willamette Pellet 4.5 Boil 60 min 35.36


Mash Guidelines
Amount Description Type Temp Time
-- Temperature 152 F 60 min
Yeast
Fermentis / Safale - English Ale Yeast S-04
Attenuation (avg):
75%


---------------------------------------------
Shakespear Stout
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: fuh-net-ik on Reddit

Original Gravity: 1.073 Final Gravity: 1.017 ABV (standard): 7.44% IBU (tinseth): 74.26 SRM (morey): 45.51

Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row 37 1.8 65.6%
2 lb Flaked Oats 33 2.2 13.1%
1.5 lb American - Chocolate 29 350 9.8%
1.5 lb American - Caramel / Crystal 120L 33 120 9.8%
0.25 lb American - Roasted Barley 33 300 1.6%
15.25 lb Total

Hops
Amount Variety Type AA Use Time IBU
1.25 oz Columbus Pellet 15 Boil 60 min 62.65
1 oz Cascade Pellet 7 Boil 15 min 11.61

Mash Guidelines
Amount Description Type Temp Time
-- Temperature 148 F 60 min
Yeast
Wyeast - Denny's Favorite 50 1450

---------------------------------------------
OLD RASPUTIN

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)

Original Gravity: 1.094 Final Gravity: 1.022 ABV (standard): 9.39% IBU (tinseth): 45.86 SRM (morey): 33.26

Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row 37 1.8 81.2%
1 lb United Kingdom - Carastan (30/37) 35 34 5.8%
1 lb American - Caramel / Crystal 120L 33 120 5.8%
0.5 lb American - Chocolate 29 350 2.9%
0.5 lb United Kingdom - Brown 32 65 2.9%
0.25 lb American - Roasted Barley 33 300 1.4%
17.25 lb Total

Hops
Amount Variety Type AA Use Time IBU
2 oz Cluster Pellet 7 Boil 60 min 41.34
1 oz Northern Brewer Pellet 9 Boil 2 min 2.25
1 oz Centennial Leaf/Whole 10 Boil 2 min 2.27

Mash Guidelines
Amount Description Type Temp Time
-- Temperature 152 F 60 min

Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%

 

[mredge73]

I whipped this one up last year. I started with the Sierra Nevada Oatmeal Stout clone recipe and modified it with ingredients that I had in my stock and it turned out terrific.
Due to an error in my program my mash was lower than intended allowing it to finish a bit lower than designed. (1.010).

Edge Oatmeal Nevada Stout
American Stout
Recipe Specs
----------------
Batch Size (G): 6.6
Total Grain (lb): 14.000
Total Hops (oz): 5.50
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 31.0 (EBC): 61.1
Bitterness (IBU): 57.3 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60
Grain Bill
----------------
9.000 lb Pilsner (64.29%)
3.000 lb Munich I (21.43%)
0.500 lb Black Patent (3.57%)
0.500 lb Black Roasted Barley (3.57%)
0.500 lb Crystal 10 (3.57%)
0.500 lb Flaked Oats (3.57%)
Hop Bill
----------------
1.50 oz CTZ Pellet (11.18% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
2.00 oz Cascade Pellet (3.23% Alpha) @ 10 Minutes (Boil) (0.3 oz/Gal)
2.00 oz Willamette Pellet (2.5% Alpha) @ 0 Minutes (Boil) (0.3 oz/Gal)

Misc Bill
----------------
Single step Infusion at 154°F for 60 Minutes.

 

[dstockwell]

I decided that I wanted to get back to the basics and have a year of making non-adjunct stouts.

How is that possible..

Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient

Flaked anything is unmalted.

 

[Yooper]

My favorite doesn't count, maybe, as it's got flaked barley for body and head retention and mouthfeel, and flaked oats for creaminess. But it sure is good!
https://www.homebrewtalk.com/showthread.php?t=210376

 

[mredge73]

I think he is giving a pass to flaked Oats and Barley.
I assumed he meant that he doesn't want things like lactose, coco nips, vanilla flavorings, or other post mash items that are commonly added.
Correct me if I am wrong.

 

[Rush]

How is that possible..

Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient

Flaked anything is unmalted.

My understanding was adjuncts consisted of things like maple, chocolate, bourbon, vanilla, oak, fruits, etc.

Anything grain related like barley, oats, wheat or rye is still A-OK for a basic stout for this discussion.

 

[Rush]

I think he is giving a pass to flaked Oats and Barley.
I assumed he meant that he doesn't want things like lactose, coco nips, vanilla flavorings, or other post mash items that are commonly added.
Correct me if I am wrong.

You've got it spot on. I edited the original post to clarify better.

 

[Rush]

My favorite doesn't count, maybe, as it's got flaked barley for body and head retention and mouthfeel, and flaked oats for creaminess. But it sure is good!
https://www.homebrewtalk.com/showthread.php?t=210376

Definitely counts and it is an amazing recipe. Thanks Yooper!

 

[dstockwell]

Well then I second Yopper's recipe.

 

[Sillybilly]

What is a tropical stout, from a quick google search I gather its a stronger dry stout with fruity esters?

 

[dstockwell]

16C. Tropical Stout
Overall Impression: A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.

Vital Statistics: OG: 1.056 – 1.075
IBUs: 30 – 50 FG: 1.010 – 1.018
SRM: 30 – 40 ABV: 5.5 – 8.0%

 

[Gavin C]

Simple as you please

Dry Stout

Details Here

 

[sancycling]

I like this idea. I'm also getting tired of beers that need a 300 page list to be able to fit all the ingredients.
I guess I'm enjoying simple beers that have one or two delicate flavors that stand out.
My stout recipe is basically Yooper's Stout with a few percentages altered, not by much.

 

[DemonsRun]

This turned out really nice.
Adjusted From Shut Up About Barclay Perkins
- 1885 Thomas Usher Stout -

OG: 1.054
FG: 1.018
IBU: 58
SRM: 34
ABV: 4.7%
Size: 3.5 Gallon

Maris Otter Ale Malt:.....3.75 lbs ......52.1%
Black Pearl Malt:..........11.2 oz....... 9.7%
British Amber:.............2.75 lbs ......38.2%

HOPS
Type...............Amount (oz)....Time
Cluster................0.6..............60
Strisselspalt.........1.5..............20
Spalt Select.........1.5..............15

Wyeast Scottish Ale 1728

 

[JKaranka]

All British and Irish stouts until the free mash tun act of 1880 would have been adjunct free. Only malted grains and sugar (considered a malt substitute, unlike unmalted grains which were forbidden) would be used.

I've tried quite a few different grists for stouts from the 1860s-1880s and my favourite works out at around 15% Brown Malt, 5% Amber Malt, 2% Patent Malt, and the rest Pale Malt. Works really well at any strength from 1.060 to 1.100. Just keep the IBUs slightly above the OG. Breweries cutting corners would have done without the Brown and Amber malts, but the beers come out much thinner and less complex.

 

[Rush]

I currently have this one on tap and it's a nice change of pace from a regular stout. More roasty and "stout-like" than your normal black IPA, but similarly hopped. The mix of heavy hops and heavy roast is interesting and welcomed.

Hop God
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 71% (brew house)

Original Gravity: 1.062 Final Gravity: 1.011 ABV (standard): 6.74% IBU (tinseth): 64.99 SRM (morey): 34.61

Fermentables
Amount Fermentable PPG °L Bill %
10.25 lb American - Pale 2-Row 37 1.8 75.9%
1.5 lb Flaked Oats 33 2.2 11.1%
0.8 lb American - Chocolate 29 350 5.9%
0.4 lb American - Roasted Barley 33 300 3%
0.5625 lb United Kingdom - Pale Chocolate 33 207 4.2%
13.51 lb Total

Hops
Amount Variety Type AA Use Time IBU
1 oz Nugget Pellet 13.5 Boil 60 min 48.45
1 oz Chinook Pellet 13 Boil 5 min 9.3
0.75 oz Nugget Pellet 13.5 Boil 5 min 7.24
1 oz Columbus Pellet 15 Boil 0 min
1 oz Columbus Pellet 15 Dry Hop 5 days
1 oz Willamette Pellet 4.5 Dry Hop 5 days
1 oz Chinook Pellet 13 Dry Hop 5 days

Mash Guidelines
Amount Description Type Temp Time
-- Temperature 152 F 60 min
Yeast
Fermentis / Safale - American Ale Yeast US-05

 

[Pappers_]

Here's our version of a dry stout, small, sessionable, flavorful. The large percentage of flaked barley helps it not to be too thin while still being a small beer. I like using the Blackprinz debittered roasted malt.

http://www.singingboysbrewing.com/Dry-Stout.html

 

[Rush]

Here's our version of a dry stout, small, sessionable, flavorful. The large percentage of flaked barley helps it not to be too thin while still being a small beer. I like using the Blackprinz debittered roasted malt.

http://www.singingboysbrewing.com/Dry-Stout.html

Interesting take on a dry stout. What do you find the Blackprinz adds to the mix?

 

[Pappers_]

Interesting take on a dry stout. What do you find the Blackprinz adds to the mix?

In addition to the mouthfeel challenge in a small stout like this, which is addressed by an ample addition of flaked barley, you also have the challenge of how to get to the right color without excessive roastiness. Its such a small beer, too much roastiness can be unpleasant and come off as astringent and bitter.

With nearly 9% roasted barley, there's plenty of roastiness and I didn't want to go any further with that. Most of the recipes I saw, including Jamil's, do not call for a chocolate malt addition - which I usually add in the other stout styles I make. So, I thought I'd try a debittered roasted malt, saw Blackprinz, tried it and liked it. Got me the inky blackness I wanted and kept it a pleasantly roasty beer.

The way Jamil dealt with the problem of not getting too much roastiness and yet getting the inky black color was to pulverize the roast barley - run it through a coffee grinder, turn it into dust. I've never tried that. His recipe called for a little over 10% roast barley, if I'm remembering correctly, with no other roasted grains.

 

[Rush]

2008 AHA National Homebrew Competition Gold Medal
Category 13: Stout
Sponsored by Brew & Grow
Mike Feiertag, Jim Foster, Cincinnati, OH, American Stout, Bloatarian Brewing League
"Fostag Stout"
American Stout

Ingredients for 10 U.S. gallons (37.85 liters)

19.0 lb (8.62 kg) Maris Otter pale malt
2.0 lb (0.9 kg) chocolate malt
2.0 lb (0.9 kg) English roast barley
2.0 lb (0.9 kg) 120° L crystal malt
1.5 lb (0.68 kg) flaked oats
6.0 oz (170 g) Cascade whole hops, 7% alpha acid (60 min.)
2.0 oz (57 g) Cascade whole hops, 7% alpha acid (10 min.)
White Labs WLP001 California ale yeast
Dextrose to prime

Original Specific Gravity: 1.060
Final Specific Gravity: 1.014
Boiling Time: 90 minutes
Primary Fermentation: 7 days at 68° F (20° C) in glass
Secondary Fermentation: 3 days at 65° F (18°C) in glass

Directions
Mash grains at 154° F (68° C) for 90 minutes.

Judges' Comments
"Chocolate, toasty malt, medium hop bitterness. Very drinkable. Could use more hop flavor and aroma."
"Very good beer. Good balance between malt and hops."