Organic Stout

Extract Brew

A strong, medium dry stout with a rich roasted malt character and a moderate hop bitterness

Ingredients for 5 gals:

8 lbs. Organic pale malt extract
1/4 lb. Briess Organic caramel 120 oL malt
1/2 lb. Briess Organic chocolate malt
1/2 lb. Weyermann Carafa II malt
1/4 lb. Briess Organic roasted barley
OPTIONAL: 1 lb. Organic rolled oats, quick cooking type for oatmeal stout.
1 oz. New Zealand Hallertaur hop pellets-  bittering (40 IBU)
1/2 oz. New Zealand Pacific Gem hop pellets- flavor (9 IBU)
1/2 oz. German Spalt Select hop pellets- aroma
Ale Yeast: Wyeast #1084 Irish Ale or White Labs #004 Irish Ale
For bottling: 8 oz. (1 1/4 cups) Dry Malt Extract (DME)*
Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 49
Original Gravity (O.G.): 1.058- 1.064
Final Gravity (F.G.): 1.014-1.020
Average alcohol content (% by volume): 6%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit) or kraeusen with 3 cups of unfermented wort for bottling.


For expanded directions, go to brewing procedures for mash-extract recipes.

1. Soak the grains in hot water for 15 to 20 minutes. For best results, do not boil, and do not exceed 180 oF. OPTIONAL: If making oatmeal stout, add 1 lb. organic oats to grains. Soak grains for an additional 20 minutes and hold temperature at 150 oF for 20 minutes.
2. Strain the grains (or remove grain bag) and add the grain “tea” to your brew kettle along with up to 5 1/4 gallons of water.
3. Heat the water to boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1 oz. NZ Hallertaur hop pellets (bittering) and boil for 40 minutes.
5. Add 1/2 oz. New Zealand Pacific Gem hop pellets (flavoring). If desired, add the Irish Moss flakes. Boil for 15 minutes more.
6. Add 1/2 oz. German Select hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 75 oF.
8. Transfer the chilled wort into your sanitized primary fermenting vessel.
9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 4-6 days at 60- 70 oF in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days). This step is optional.
12. Ferment for an additional 7- 14 days, or until fermentation is complete.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling bucket. Transfer your beer into the same container and mix slowly. You can also pour the sugar solution into the same fermenter with the beer instead of transferring.
17. Use a racking cane and siphon tubing with a bottle filling tip attached to fill your bottles. Cap immediately after filling the bottles to prevent contamination.
18. Store the beer at room temperature (about 70 oF) for the first few days, then in a cool dark place
(60- 65oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.

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