Porters and stouts are generally dark styles of beer with medium body known for their roasted coffee, caramel and chocolate flavors. The origin of this style can be traced in London around the 1800’s. Porter was a name given to dark brown beers by the local street workers, while stout was another name used to distinguish the darker and stronger porters. Later, stout began to be recognized as another distinct style of beer. Around the same period in America, particularly in New England and Pennsylvania, porter was being produced on a large scale. American breweries started brewing their own version of porter with lager yeast rather than a top fermenting one and often with the inclusion of several adjuncts. Porters and stouts tend to have roasted malts as the common attributes.
Porters basically have a dark appearance, medium body with the right balance of malty sweetness to hop bitterness. The American version of porters is often lighter with less bitter bite. Stout is basically dark and full in body with a roasted barley taste. The two beer styles usually have a range of 4.5 to 8.8 ABV. They come in lots of variety but often have stand out roastiness, sometimes caramelly and balanced to one degree or another by American hops. These types of beers are often great food pairings because of their coffee, nutty, chocolatey flavors and bitter quality. Learn how to make beer and brew your own version of American Stout using the following recipe. Batch size – 5 gallons; OG – 1.072; FG – 1.017; IBU – 73; SRM – 48; ABV – 7.2%
|13.47 lb.||Great Western domestic pale malt 2 °L||malt/grains|
|14.46 oz.||Briess black barley 500 °L||malt/grains|
|10.93 oz.||Great Western crystal malt 40 °L||malt/grains|
|10.93 oz.||Briess dark chocolate malt 420 °L||malt/grains|
|1.16 oz.||Horizon pellet hops (60 min.)||hops|
|0.84 oz.||Centennial pellet hops (5 min.)||hops|
|White Labs WLP001 (California Ale)||yeast|
|Wyeast 1056 (American Ale)||yeast|
Clean and sanitize each piece of equipment that will come in contact with your beer.
Mash in 154 °F. Infuse the mash with near boiling water while stirring, or with a recirculating mash system raise the temperature to mash out at 168 °F. Total mash time is 60 minutes.
Sparge with 170 °F water.
Bring the wort to boil. Add the bittering hops with 60 minutes remaining in the boil. Add the remaining hop at 5 minutes. Total boil time is 90 minutes.
Cool the wort down to 67F, aerate thoroughly transfer to your primary fermenter.
Pitch the yeast and primary ferment for one week at 60- 70oF.
Rack to the secondary fermenter until your beer matures.
Add priming sugar and bottle.