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How To Brew The Perfect American Stout (Recipe)

Welcome, fellow brewers, to this elaborate and instructive recipe post on how to create the perfect American Stout. Stout, a dark and full-bodied beer style, has a rich history that dates back centuries. Originally, stouts were brewed in England as a stronger version of the traditional porter. However, the American Stout has evolved into a unique and distinct style, known for its bold flavors and robust character.

History and Characteristics

The history of stouts can be traced back to the early 18th century when porters gained popularity in England. Brewers began brewing stronger versions of porters, which eventually became known as stouts. The name “stout” was derived from the term “stout porter,” as these beers were considered to be bolder and stronger than their predecessors.

American Stout, on the other hand, emerged in the late 20th century as a response to the growing craft beer movement in the United States. American brewers took the traditional stout style and added their own twist, resulting in a beer that is distinctively American. American Stouts are known for their bold hop character, roasted malt flavors, and higher alcohol content compared to traditional stouts.


Now, let’s dive into the recipe for brewing your very own American Stout. This recipe is designed to create a beer with a rich and complex flavor profile, balanced bitterness, and a smooth mouthfeel.


  • 10 lbs (4.5 kg) American 2-row malt
  • 1 lb (0.45 kg) Crystal 60 malt
  • 1 lb (0.45 kg) Chocolate malt
  • 12 oz (340 g) Black Patent malt
  • 8 oz (227 g) Roasted Barley
  • 1 lb (0.45 kg) Flaked oats
  • 1 oz (28 g) Columbus hops (bittering)
  • 1 oz (28 g) Cascade hops (flavor)
  • 1 oz (28 g) Cascade hops (aroma)
  • 1 packet of American Ale yeast
  • 1 tsp Irish moss (clarifying agent)
  • 5 oz (142 g) Priming sugar (for carbonation)


1. Start by heating 3 gallons (11.4 liters) of water in your brew kettle to a temperature of around 152°F (67°C). This will serve as the strike water for mashing.

2. Once the water reaches the desired temperature, add the malted grains to a muslin bag and place it in the kettle. Stir the grains gently to ensure they are evenly distributed.

3. Cover the kettle and let the grains steep for 60 minutes. During this time, the enzymes in the malted grains will convert starches into fermentable sugars.

4. After the mashing period, carefully remove the muslin bag from the kettle, allowing the excess liquid to drain back into the kettle. Be cautious as the grains will be hot.

5. Increase the heat and bring the liquid to a boil. Once boiling, add the Columbus hops for bittering. Boil for 60 minutes, ensuring a steady and controlled boil.

6. After the initial 60-minute boil, add the Cascade hops for flavor and boil for an additional 15 minutes.

7. Finally, add the remaining Cascade hops for aroma and boil for another 5 minutes.

8. During the last 10 minutes of the boil, add the Irish moss to help clarify the beer. This will aid in producing a clean and clear American Stout.

9. After the boil, cool the liquid rapidly using a wort chiller or an ice bath. It is important to cool the wort as quickly as possible to prevent contamination and to promote the formation of a cold break.

10. Once the wort has cooled to around 70°F (21°C), transfer it to a sanitized fermenter. Pitch the American Ale yeast and seal the fermenter with an airlock.

11. Allow the fermentation to take place at a temperature of 65-70°F (18-21°C) for about 2 weeks. This will allow the yeast to convert the sugars into alcohol and create the desired flavors.

12. After the primary fermentation is complete, transfer the beer to a secondary fermenter or a keg for conditioning. Let it sit for another 2-4 weeks to allow the flavors to mellow and the beer to clarify further.

13. Once the conditioning period is over, it’s time to bottle or keg your American Stout. If you choose to bottle, dissolve the priming sugar in a small amount of boiling water and add it to the beer before transferring it to bottles.

14. Let the beer carbonate for at least 2-3 weeks at room temperature before refrigerating and enjoying.


Congratulations, you’ve brewed your very own American Stout! This bold and robust beer style is perfect for those who appreciate a rich and complex brew. With its hop-forward character, roasted malt flavors, and higher alcohol content, the American Stout is a beer that demands attention.

When brewing an American Stout, there are a few key points to pay attention to. First, be sure to use high-quality ingredients, as they will greatly impact the flavor and aroma of the final product. Second, be mindful of the mashing temperature, as it will determine the body and mouthfeel of the beer. Finally, be patient during the conditioning period, as it is crucial for the flavors to develop and the beer to clarify.

So, gather your brewing equipment, follow the recipe, and let your creativity flow. Brew your own American Stout and indulge in the bold flavors and robust character that this beer style has to offer. Cheers!

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