Extra Stout (partial mash)

StoutmikeI helped my friend Mike throw together a recipe for a stout, shooting for a slightly higher gravity beer (6.5% ABV) with a lot of bold flavor and body.  Munich and flaked barley should provide a solid flavorful base, with some Victory and crystal 120 to round out the roasted malts with a rich and nutty sweetness. Lots of dark malt, with a whole pound of chocolate malt and some extra roasted barley for extra bold stout-y goodness. For hops, we went with some fairly neutral UK Target hops for clean bittering, and some kent goldings at 10 minutes for a nice pleasant and fresh aroma. All together, this should be a very robust and complex stout! Recipe assumes around 50% extract efficiency.

  • 3.3 lb Light LME
  • 2 lb Amber DME
  • 2 lb Munich malt
  • 1 lb Flaked barley
  • 1 lb Chocolate malt
  • 0.75 lb Victory malt
  • 0.3 lb Roasted barley
  • 0.25 lb Crystal 120
  • 1 oz UK Target hops (60 min)
  • 1 oz UK Kent Goldings (10 min)
  • 2 vials WLP001

// Mash the Munich and flaked barley malts in steeping bags in 3 gallons of 155F water for 50 minutes. Rinse bags with 1 qt/lb 165F water using a colander. Add the other grains in the steeping bags, steep for 30 minutes around 155F. Rinse again with 1 qt/lb 155F water. Remove excess grain husks from the wort using a juice strainer. Add extracts, bring to boil and add hops. Chill to 80F with ice cubes and top off to 5 gallons. Aerate, pitch yeast. Fermented 2 weeks in primary, then bottled. //


This is a really good beer! Up front, super dark color – very dark brown, almost black – with a solid tan head and good level of carbonation. The aroma is heavily roasted, with a hints of chocolate, hazelnut and sweet caramel. Lots of dark roasted flavor with a slightly firm bitterness. The victory malt supports nicely, giving a kind of nuttiness to go along with the roasted flavors. I may have goofed by putting too much dark malt in the recipe, which I’ve done before in certain cases. When there’s too much, it can get a little harsh.. kinda burnt, acidic, and a little muddy. However, it tastes much less intrusive as the beer warms up a bit – the other malts really come through and it tastes great. No off-flavors or signs of contamination, so also a nice job by Mike on keep things clean and sanitized, and properly fermenting and bottling the beer!

Overall this is a nice beer, but I think we may have gotten a little trigger happy on the malts.  A more focused malt bill (and also a secondary fermenter) will help clean this beer up into something a little more well-defined. But, it’s definitely the beginning of a great recipe!  My thought process was to add a bunch of Munich for more body, but honestly, it really just gets masked by the darker malts. The flaked barley is really all we need for this.  Lose the crystal 120 (it’ll still have plenty of sweetness and body without it) and Munich (I’m confident this is hardly noticeable in relation to the rest of the malts here), bumping up the flaked barley a bit (for more smoothness and body). It might be cool to add some brown malt, or some UK medium crystal malt to compliment the dark malts and give it more of an English feel, for an even deeper roast and/or toffee flavor.

Revised Extra Stout:

  • 3 lb LME
  • 2 lb DME
  • 2 lb Flaked barley
  • 0.75 lb Brown malt (or UK Crystal)
  • 0.6 lb Chocolate malt
  • 0.5 lb Victory malt
  • 0.3 lb Roasted barley


Filed under Extract, Stout / Porter

3 responses to “Extra Stout (partial mash)

  1. Broadax

    Could this recipe be used/modified for specialty grain steeping methods instead of partial mash?

    • We steeped all of the grains in mesh bags for this recipe, then added the malt extract before starting the boil. It came out quite well.

      • Broadax

        Awesome. Thanks for the clarification. I’d be tempted to hop it up a bit. Sounds like there is plenty of maltiness to withstand it.

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